Taramosalata Stuffed Snow Pea Pods Recipes

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TARAMOSALATA-STUFFED SNOW PEA PODS



Taramosalata-Stuffed Snow Pea Pods image

I used to stuff snow peas with an herb, cream cheese mixture and then my Greek sister-in-law came up with this great idea. It's very, very good. 1 hour chilling.

Provided by silky

Categories     Spreads

Time 45m

Yield 40-50 snow pea pods, 12 serving(s)

Number Of Ingredients 9

4 ounces carp-roe black caviar (available in Greek food stores, called tarama)
2 tablespoons cold water
1 cup fresh white breadcrumbs
4 tablespoons lemon juice
1 cup olive oil
1/4 cup onion, finely minced
1 clove garlic, finely minced (small)
1 tablespoon fresh dill, minced (or 1 tsp dried)
40 -50 fresh snow peas

Steps:

  • In blender or food processor fitted with steel blades, place carp-roe caviar and cold water.
  • Blend briefly.
  • Add breadcrumbs and lemon juice and blend briefly again.
  • Trickle in oil very slowly while blending.
  • When mixture is thick and oil is used up, add onion, garlic and dill and blend until smooth.
  • Adjust seasoning, seeing if it needs some salt and add pepper to taste.
  • Set aside.
  • Steam snow peas about 3 minutes, until they puff up and turn bright green.
  • Drain and run under cold water.
  • When cool enough to handle, trim off stem end and strings.
  • This will open peas.
  • Fill a pastry tube with the taramosalata (the carp-roe spread) and pipe in about ½ to 1 tablespoon of it into each pea pod.
  • Chill 1 hour.
  • Serve cold.

Nutrition Facts : Calories 200.7, Fat 19.8, SaturatedFat 2.9, Cholesterol 55.6, Sodium 168.4, Carbohydrate 4, Fiber 0.5, Sugar 0.9, Protein 3

SUGAR SNAP PEAS OR SNOW PEAS, BAKED



Sugar Snap Peas or Snow Peas, Baked image

Quick easy side dish to compliment a meal- Very nice with a chinese meal or with a roast - Really, goes with almost anything This recipe is from Taste of Home Cooking f0r 2 Spring 2007

Provided by Bergy

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

1 (8 ounce) package sugar snap peas or 1 (8 ounce) package snow peas
1 tablespoon shallot, chopped
2 teaspoons olive oil
1/2 teaspoon italian seasoning
1/8 teaspoon salt

Steps:

  • Pre heat oven to 400 degrees.
  • Snip the ends off the pea pods.
  • Place pods in a single layer in a shallow baking pan.
  • Combine Oil, shallot, seasoning & salt.
  • Drizzle over the peas.
  • Bake uncovered for apprx 8 minutes or unril crisp tender, stir once during baking.

Nutrition Facts : Calories 83.4, Fat 4.8, SaturatedFat 0.7, Sodium 147.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.8, Protein 2.3

STUFFED SNOW PEAS



Stuffed Snow Peas image

These hors d'oeuvres are so elegant for bridal or baby showers. I always make them ahead. You can season the cream cheese with anything you like. I sometimes make them with plain cream cheese. They are time consuming- but worth it because the presentation is beautiful. Did I mention they taste great too? From the wonderful book 'Showers' by Beverly Clark.

Provided by audie schmidt

Categories     Greens

Time 1h16m

Yield 48 snow peas

Number Of Ingredients 6

48 snow peas
8 ounces cream cheese, at room temperature
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 clove garlic, minced
black pepper, optional

Steps:

  • In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
  • Cool in cold water, drain, and set aside.
  • Blend the rest of the ingredients until smooth.
  • With a sharp pairing knife, split the snow peas along the curved side.
  • Fill each snow pea with filling, using a small spatula or pastry bag with tip.
  • I have used a ziplock bag with a hole cut in the corner.
  • Can be made the day before, refrigerate, and serve chilled.

CRAB STUFFED SNOW PEAS



Crab Stuffed Snow Peas image

Make and share this Crab Stuffed Snow Peas recipe from Food.com.

Provided by Kim127

Categories     Crab

Time 1h10m

Yield 30 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
6 ounces crabmeat (picked over thoroughly)
2 tablespoons finely chopped onions
salt and pepper
8 ounces snow peas, stems and strings removed (about 60 pods)
1 red pepper, seeded and cut into slivers (about the size of a matchstick)

Steps:

  • In a bowl, beat cream cheese with the lemon juice until smooth.
  • Add crabmeat and onion and mix well.
  • Season to taste with salt and pepper.
  • Cover and refrigerate for at least an hour (until mixture is firm; its easier to handle this way).
  • Bring a large pot of water to a boil and blanch the pea pods (about 45 seconds).
  • Remove the peas and immerse in a large bowl of cold water to stop the cooking process.
  • Drain on a paper towel and pat dry.
  • With the point of a sharp knife, split open the curved seam of each of the peas.
  • Using a small spoon or cocktail fork, fill each pea with about 1 1/2 teaspoons of the crab mixture.
  • Arrange on a platter and garnish with the red pepper slices.

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