Peastachio

This is a variation of my mother’s recipe that I always make at Thanksgiving. It is incredibly easy to make.

Step: 1

Melt butter in a skillet over medium-low heat. Stir the chopped pistachios into the melted butter and stir and cook until nuts begin to brown and release their fragrance, about 3 to 4 minutes. Add the breadcrumbs, stir to combine, and remove from heat.

Step: 2

Bring a large saucepan of water to a boil. Cook the frozen peas in the saucepan of boiling water for about 3 to 4 minutes, until heated through but still bright green. Drain peas in a colander, and return to the saucepan. Pour the pistachio-crumb mixture over the peas, mix well, and serve hot.

Per Serving: 429 calories; protein 10g; carbohydrates 28.7g; fat 31.7g; cholesterol 61mg; sodium 459.4mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .