This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Poetry is a rich, full-bodied whistle, cracked ice crunching in pails, the night that numbs the leaf, the duel of two nightingales, the sweet pea that has run wild, Creation's tears in shoulder blades." -Boris Pasternak, Poet
Sugar snap peas are so easy to find in the grocery now. There was a time when I really had to hunt for them. They are wonderful as a side dish like this but go great in salads and are really best just eating raw as a snack.
Servings: 2 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and makes good leftovers chillded. Try them in salads or just eat them as a snack.
Place the oil in a medium skillet over medium heat. Add the shallots and cook gently stirring frequently.
Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes, stirring about every five minutes.
Serving size: 1 cup
|Calories 92||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 26%||Vitamin C 113%|
|Calcium 5%||Iron 14%|
|Vitamin K 31 mcg||Potassium 251 mg|
|Magnesium 30 mg|