Spring Vegetables With Nutmeg, Garlic And Mint

Don’t just teach your children external self-control; train them to understand temptation and resist it. Don’t just teach them manners; teach them why pride is sinful and why greed, lust, selfishness, and covetousness dishonor God. Punish them for external offenses, but teach them that the root issue is always a deeper problem – corruption in their hearts. When you correct them, don’t do it merely to satisfy you as the offended, irritated, frustrated parent. That’s anger; it’s vengeance. But when you correct them help them to see that it is first of all God who has been offended and that He offers reconciliation through Jesus Christ (2 Corinthians 5:20).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables		"shape", 4star, Eat-lf mail, Healthy, Vegetables	4	Servings

INGREDIENTS

1/2	lb	New potatoes
1	lb	Sugar snap peas
1	T	Extra virgin olive oil
1		Spring onion, thinly sliced
1		Clove garlic, minced
2	T	Chopped fresh mint
1/4	t	Freshly ground nutmeg, or
		more to taste
		Salt and black pepper

INSTRUCTIONS

SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of
boiling water, blanch the peas, about 2 minutes. Scoop from the pot
and transfer to a bowl of water. Drain and set aside. Keep the pot
boiling to cook the potatoes.  POTATOES: Wash the potatoes; do not
peel. Cut potatoes into wedges  (6th or 8ths). Boil until just fork
tender; shock in ice water. Drain  well and set aside.  In a saute pan,
skillet or wok, warm the oil over medium heat; cook  onion and garlic,
until softened. Add cooked potatoes and peas, mint  and 1/4 teaspoon of
nutmeg. Toss to warm and combine flavors. Taste  and add salt, pepper,
and additional nutmeg to taste.  [Serves 4, each 138 calories, 25 % fat
(3.8 grams); 6% carbohydrate,  14% protein.]  __VARIATION__ Steam the
potatoes for about 12 minutes, add the peas  and continue to steam no
more than 2 minutes, until potatoes are fork  tender and peas are
bright green and crispy. Remove from heat and  drain. Continue with the
recipe with these changes: 2 green onions, 2  large cloves garlic, 1
tablespoon each fresh chopped mint and fresh  chopped cilantro leaves.
Add nutmeg, salt and pepper to taste and add  lemon zest cut into long
strips (about 1/2 teaspoon total); toss.  SERVED 2.  MENU: roasted
chicken, sweet and sour red cabbage. Try with meats,  seafood, veggie
burger or legume-nut loaf. Sent to eat-lf by Pat  Hanneman 5/15/98.
Recipe by: Jesse Cool for SHAPE  Posted to EAT-LF Digest by Kitpath
<phannema@wizard.ucr.edu> on May  15, 1998

A Message from our Provider:

“Life’s most exciting adventure: intimacy with God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 8.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g