1 tablespoon olive oil ½ onion, sliced thinly 1 whole green garlic, chopped Salt and freshly ground black pepper, to taste 2 hand fulls of snow peas 1 tablespoon cilantro, chopped (dried is not as OK here, but you could probably use it too)
Heat the olive oil in a medium-sized [...]
- 1 tablespoon olive oil
- ½ onion, sliced thinly
- 1 whole green garlic, chopped
- Salt and freshly ground black pepper, to taste
- 2 hand fulls of snow peas
- 1 tablespoon cilantro, chopped (dried is not as OK here, but you could probably use it too)
Heat the olive oil in a medium-sized 8- to 10-inch skillet over medium heat. Add the onion and sprinkle with a pinch each of salt and pepper. Sauté the onions until softened and golden brown, about 20-25 minutes.
Add green garlic and saute for 2 minutes. Then add peas and sauté until they have turned bright green in color, about 2-3 minutes. Remove from heat and stir in the cilantro. Season with additional salt and pepper, to taste, and serve.
Adapted from: http://www.thedailymeal.com/sugar-snap-peas-caramelized-onions-thyme-and-mint
4 tablespoons butter 1 onion, chopped 5 cloves garlic, crushed and chopped 1 cup Quinoa 3 ‐ 4 cups water (or vegetable broth) 2 bay leaves 2 shelled peas Salt and pepper 1 cup vegetable broth
Melt butter in a pan. Add garlic and chopped onion. Stir until [...]
- 4 tablespoons butter
- 1 onion, chopped
- 5 cloves garlic, crushed and chopped
- 1 cup Quinoa
- 3 ‐ 4 cups water (or vegetable broth)
- 2 bay leaves
- 2 shelled peas
- Salt and pepper
- 1 cup vegetable broth
Melt butter in a pan. Add garlic and chopped onion. Stir until the onion becomes slightly brown. Add Quinoa and bay leaves. Alternately add broth and water 1/2 cup at a time after the liquid was absorbed. When Quinoa is cooked (the grains become clear without opaque middle), add peas and season with salt and pepper. Cook for a couple of minutes more until peas are heated. Sprinkle with parmesan right before serving. Make 2 ‐3 servings. To make it more interesting, you may add broccoli or chard during the last 10 minutes of cooking.
1 1/2 cups chopped broccoli florets 3 tablespoons unrefined sesame oil 4 cloves garlic, minced 1 tbs teriyaki sauce 1 small carrot, cut into matchsticks 4 stalks swiss chard, stalks removed and chopped 12 snow peas, stems removed 1/2 cup toasted sesame seeds 1 tbs soy sauce (or Braggs) 1 tsp oyster sauce 1 [...]
- 1 1/2 cups chopped broccoli florets
- 3 tablespoons unrefined sesame oil
- 4 cloves garlic, minced
- 1 tbs teriyaki sauce
- 1 small carrot, cut into matchsticks
- 4 stalks swiss chard, stalks removed and chopped
- 12 snow peas, stems removed
- 1/2 cup toasted sesame seeds
- 1 tbs soy sauce (or Braggs)
- 1 tsp oyster sauce
- 1 green onion, thinly sliced
Bring a pot of salted water to a boil. Place the broccoli florets in a steamer insert and steam over the boiling water until tender but still bright green, about 4 minutes. Set aside. Warm the oil in a large skillet or wok over medium‐high heat. Add the onion and carrot and stir‐ fry for 2 minutes or until they soften. Add the garlic and cook for 30 seconds or until aromatic. Add the chard and cook for another 2 minutes or until crisp tender. Add the snow peas and sesame seeds and cook for 2 minutes or until crisp tender. Stir in the broccoli and soy sauce, oyster sauce, and teriyaki sauce and stir‐fry for 2 additional minutes or until heated through. Serve immediately with rice.
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