INGREDIENTS:
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter, cut into 12 very thin slices
Six 8-ounce red snapper fillets*
4 tablespoons finely chopped shallots
1 cup sugar snap peas, cut into halves on the diagonal
18 baby carrots, trimmed
1 lemon, sliced into 6 thin rounds
12 sprigs fresh thyme or lemon thyme
6 tablespoons dry white wine
*White fish was substituted for snapper on The Victory Garden.
Makes 6 servings
1. Position the racks in the top third and center of the oven and preheat to 400°F.
2. Cut six 9- x 12-inch pieces of baking parchment paper.
3. Mix the salt and pepper together.
4. Place a piece of parchment on the work surface with one short end facing you. Fold the paper crosswise in half to make a crease, and unfold.
5. Place two pieces of butter on the bottom half of the paper.
6. Place a snapper fillet on the butter, and season lightly with the salt and pepper mixture. Sprinkle with 2 teaspoons of the shallots. Top with about 3 tablespoons of the sugar snap peas, 3 baby carrots, 1 lemon slice, and 2 sprigs of thyme. Sprinkle with 1 tablespoon of the wine.
7. Fold the paper over to enclose the fish and vegetables, and tightly fold the open sides closed. Repeat with the remaining parchment paper and ingredients.
8. Place the packets on 2 large baking sheets. (The packets can be prepared up to 4 hours ahead and refrigerated.)
9. Bake, switching the position of the sheets from top to bottom halfway through baking for even cooking, until the paper is well browned, 15 to 20 minutes.
10. Transfer each packet to a dinner plate and serve, allowing each guest to cut open the packet at the table.
Chef Ellen Ecker Ogden notes: Cook your food in a parchment paper wrap, and you are entitled to use the fancy French term en papillote, which means "in an envelope." This method allows the ingredients to cook in their own juices, exchanging flavors in the process. When the diners open their packets at the table, the room will be filled with the fragrant aroma. In this light but utterly delicious recipe, snapper is melded with sugar snap peas and baby carrots — vary it with vegetables of the season and available fish fillets.
هذه نقلتها بس ما عرفت اترجمها
بالنسبه لحفظها ممكن تقطعيها زي الفاصوليا وتغسل جيدا وتوضع في الفريزر
ممكن تطبخيها ايدام بالصلصه والبصل والبندوره واللحم
تقطعيها وتسلقيها شوي بعدين تحطي زيت زيتون في طاوه وثوم وكزبره خضرا مفرومه وملح وفلفل اسود وكمون وتقلبيها شوي وبس تؤكل بجانب الرز او العيش
وهذه اكله بس عليك الترجمه
Salmon with Greek seasoning, red pepper, and dill, and crowder peas with sautéed peppers — yummy and healthy. It’s long gone.
Ingredients
1 pound refrigerated or frozen cheese ravioli
1 pound sugar snap pea pods (4 cups)
1/2 cup chopped onion
1 tablespoon margarine or butter
1 cup whipping cream
1/4 cup snipped fresh dill weed
2 tablespoons snipped fresh parsley
1 teaspoon lemon-pepper seasoning
1/2 teaspoons finely shredded lemon peel
1/3 cup finely shredded Parmesan cheese
Additional snipped fresh dill weed (optional)
Directions
Cook ravioli according to package directions, adding the sugar snap peas during the last 2 minutes of cooking. Drain; transfer to a serving platter and keep warm.
Meanwhile, in a large skillet cook onion in hot margarine or butter over medium heat for 4 minutes. Stir in whipping cream,
the 1/4 cup dill weed, parsley, lemon-pepper seasoning, and lemon peel. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until slightly thickened.
Spoon cream sauce over pasta and pea pods. Toss gently. Sprinkle Parmesan cheese over all. Sprinkle with additional snipped dill weed, if desired. Makes 4 to 6 main-dish servings.
100 gr Sugar Snap Peas, washed
5-6 Asparagus, peeled, cut in 2 inch long chunks
1 tbsp olive oil
Salt
Pepper
1 tsp lemon juice
Heat the pan and saute the asparagus with olive oil for about 3-4 minutes over medium heat. Add the Sugar Snap Peas, cook for 2 more minutes, stir.
Place on a service plate, pour some lemon juice on top.
You can serve this with any kind of barbecued dish.
Ingredients (Serves 2):
– about 4 cups, sugar snap peas
– 1/4 lb pork
– salt and pepper
– 1/2 tsp corn flour
– 1 tsp minced garlic
– 1 tbsp oyster sauce
Preparation and cooking method:
1. Pick through the sugar snap peas to remove any that aren’t perfect. Remove and discard the stem end and the strings from both seams of each pod.
2. Cut pork into thin strips, season with salt and pepper. Add corn flour and mix well. Note: If you find it difficult to cut pork into thin strips at their raw stage, just cut them into thin slices first and use the kitchen scissors to cut into strips when cooked.
3. Heat up a wok with 2 tbsp vegetable oil. Medium heat. When oil is hot enough, add garlic and stir fry until fragrant, but not burnt.
4. Add pork and stir fry until color changes. Add sugar snap peas and stir fry for a few seconds then add oyster sauce and mix well. Add some water (about 1-2 tbsp) if you find that the dish is too dry. Reduce heat and cover the wok to allow the sugar snap peas to cook for about 4 minutes.
5. Do a taste test. If the sugar snap peas still taste raw, cover wok lid and simmer for another minute of so. Add a pinch of salt if not salty enough
والله منــــــــــــــــووورين
كتبت بواسطة moon and stars 
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