Sunday, March 12, 2017

Soy Glazed Sugar Snap Peas #SundaySupper

A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short.


We eat these every week or two as a side dish with pan-fried salmon and these fresh bright crunchy green peas go perfectly with that tender, rich fish. But I’ve got to tell you that these are so tasty you can even set them out as an appetizer, kind of like the fried Padrón peppers so popular at tapas bars.

Sometimes I add cherry tomatoes or those little fresh baby corn on the cobs often used in Asian cooking, or even some chopped carrot, depending on what’s in the vegetable drawer. Of course, the soy glazed sugar snap peas are perfect on their own as well.

Ingredients
1 lb or 450g sugar snap peas
2 cloves garlic
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
8 oz or 226g baby roma or grape tomatoes

Method
Remove the strings from the sugar snap peas by bending the stem end and pulling gently so the strings on both sides peel off. Discard the strings.



Mince your garlic finely.

In a large frying pan, drizzle in the sesame oil and add the sugar snap peas. Cook over a high heat for about 3-4 minutes, tossing or stirring the peas to coat them with the oil. They should start browning in spots.

Add the minced garlic and soy sauce to the pan. Turn the heat down to medium high and continue cooking until the soy sauce has almost all evaporated, tossing the peas or stirring them frequently.



Add in the baby roma tomatoes and cook for a further 5 minutes or until the tomatoes are just toasted and the sugar snap peas are cooked but still crunchy. Stir or toss frequently to prevent them from scorching on only one side. A little all over scorching adds flavor.



Enjoy!



This week my Sunday Supper group is sharing healthy green recipes for St. Patrick’s Day, but really, from the looks of the list, I could eat these all year round!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short. #SundaySupper
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Wednesday, March 1, 2017

Easy Mixed Paella #FoodieExtravaganza

This easy mixed paella takes the guesswork out of cooking rice on the stovetop by moving it to the oven in a covered pan. Add in chicken, chorizo and shrimp for flavor, plus saffron and peas for color and flavor. 



Spanish purists may recoil in horror at 1. cooking paella in the oven instead over a wood fire, 2. covering the pan and 3. the lack of the traditional semi-burned crusty rice at the bottom of the paella, but I’m not even a little bit apologetic. My easy mixed paella tastes delicious. And that’s more than good enough for most of us.

I’ve heard paella called Spanish jambalaya and jambalaya called Cajun paella. Whichever side you hail from, it’s all about the rice on center stage with the other ingredients varying from household to household, recipe to recipe, cook to cook. Even in Spain, there are as many differences of opinion about what must be - or cannot be - in paella as there are for jambalaya in southern Louisiana.

What that tells me is that these are dishes you can feel free to make your own. Whenever I think of paella, I imagine three ingredients. Chicken, shrimp and, of course, chorizo. For that gorgeous saffron-hue, only the best saffron will do. In my case, I was lucky enough to be invited to a cooking class by the Spanish saffron, Taj Mahal, which is sold here in Dubai. It puts the saffron I’ve bought before to shame with its vibrant, brilliant yellow. I used to think that Iranian saffron was the best but I am now a convert to the Spanish stuff.

This was right after I poured in the hot water. Check out the image below where I add this to the pan. So much darker! 


Note: I just checked and you can buy it on Amazon! Here's the affiliate link for anyone who is interested. This is not a sponsored post, by the way. I just mention the brand because I love it.

Ingredients
1/2 teaspoon Spanish saffron
1/4 cup or 60ml hot water
6 small chicken thighs (about 1.1 lbs or 500g)
Salt
Black pepper
1-2 tablespoons olive oil
250g pack chorizo sausage
1 1/2 cups or 300g paella rice (Good sub: Arborio rice)
1 onion, sliced
1 large ripe tomato, chopped
3 3/4 cups or 890ml hot chicken stock
1 cup or 130g freshly podded or frozen peas
12 medium shrimp, peeled and cleaned (about 5 1/3 oz or 150g)

Method
Pour the hot water over the saffron and leave to steep. Preheat your oven to 325°F or 165°C.

Season the chicken thighs with salt and pepper. Heat the oil in a skillet that has a tight-fitting lid and can go from stovetop to oven.

Brown the chicken on both sides in the hot oil – this takes just a few minutes. You’ll know it’s ready to turn when it releases easily. Remove the chicken from the pan to a deep plate that will catch any juices that run off.

While the chicken is browning, use the tip of a sharp knife to cut open the casing on the chorizo and peel it off. Slice the chorizo into circles.



Once the chicken has been removed from the pan, add the chorizo and fry until it releases its oils. Scoop the chorizo out and add it to the chicken plate.



Stir in the rice to coat it with the oils, then add the onions. Cook a few more minutes, until the onions soften.

Pour in the saffron water and stir.

See what I mean about the color?!


Add the chopped tomato. Tip the peas in along with the chorizo and any juices that have accumulated on the chicken/chorizo plate. Give the whole thing a good stir.



Now put the chicken in the pan, gently pushing it down into the mixture a little bit. Pour in the stock and raise the heat a little bit under the pan.

Bring to a boil, cover tightly and put in preheated oven for 25 minutes.


Remove from the oven, add the shrimp and put the lid back on the pan. Do not stir.


Turn the oven off and return the covered pan to the oven for 15 minutes. Remove from the oven and leave covered until ready to serve.



Enjoy!


Many thanks to our Foodie Extravaganza host, Sue of Palatable Pastime. Check out the other creative paella dishes we have for you today:


Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Monday, February 27, 2017

Strawberry Yogurt Muffins #MuffinMonday

Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch, especially if you bake them on National Strawberry Day.



Happy National Strawberry Day and Muffin Monday to you all! In honor of convergence of these two special days, I've baked you some delicious golden muffins. And while these are perfect with strawberry yogurt, I should point out that you can easily substitute your favorite yogurt flavor.

Make sure you scroll down to see what my fellow Muffin Monday bakers are sharing! After you make these strawberry yogurt muffins, of course.

Ingredients - 12 muffins
2 cups or 250g all purpose flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup or 60ml milk
3/4 cup or 185g strawberry yogurt
1/2 cup or 113g butter, melted and cooled
1 large egg

Optional, for decoration: 3 red strawberries, cut into four slices each

Food Lust People Love - Just the right sweetness and oh, so tender, these strawberry yogurt muffins are a great breakfast or snack. Decorate them with sliced strawberries for an extra pretty touch.


Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it paper muffin cups.

In a large bowl, whisk together the flour, the sugar, baking powder, baking soda and salt.



In another bowl, whisk together the milk, yogurt, butter and egg.



Pour your wet ingredients into the dry ingredients and fold them together until just mixed.



Divide the batter evenly among the muffin cups and top each with strawberry slice, cut side up, if using.



Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.



Cool on a rack for a few minutes and then remove the muffins to cool completely.



Enjoy!

Check out all the other delicious muffins my Muffin Monday bakers are sharing today:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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