It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pearl Onions with Tiny Peas

Source: Enlitened Kosher Cooking by Nechama Cohen

Peas and pearl onions seasoned with garlic and leeks.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	65.9

Total Carbs	9.9 g

Dietary Fiber	2.4 g

Sugars	0.3 g

Total Fat	1.5 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	0.0 mg

Protein	2.0 g

Sodium	10.3 mg

Dietary Exchanges 1.5 Fat, 0.9 Vegetables, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

8.0
8 oz Peas, baby, frozen 8.0
8 oz frozen white pearl onions 0.25
0 1/4 cup cold water 2.0
2 tsp olive oil 0.5
0 1/2 cup chopped leeks 2.0
2 cup garlic cloves, chopped 0.25
0 1/4 tsp spearmint, dried 0.25
0 1/4 tsp dried dill weed 1.0
1 pinch salt and pepper

Directions

Pour peas and onions into medium saucepan, add water and boil.
Reduce heat and simmer until vegetables are tender, 8-10 minutes.
Drain and set aside.
In the same dried saucepan, heat olive oil, add leeks and onion.
Cook until the leeks and onions start to brown, stirring occasionally.
Add garlic (3 cloves, peeled and minced) - optional, and a few drops of water; the mixture will start to brown.
Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
Add the vegetables to the saucepan, stirring to combine, and then add herbs.
Season to taste with salt and pepper.