October 25, 2011
Stir Fried Snap Peas & Red Peppers
Fresh sugar snap peas matched with sweet red bell peppers, welcome zesty ginger and garlic for a perfect Asian side dish. We love the snap peas to have a crunch. A pinch of red pepper flakes makes for a little surprise heat. Tonight I paired this colorful dish with Jasmine rice and Asian marinated grilled chicken. A pretty addition to your dinner table any night of the week.
INGREDIENTS (Serves 4)
- 1 tbsp sesame oil
- 1 clove garlic – minced
- 1 tbsp minced fresh ginger
- 3 cups fresh sugar snap peas
- 1/2 large red bell pepper – slice into thin match sticks
- 1 tbsp soy sauce
- Pinch red pepper flakes
- 1 scallion – light green and dark green parts only, sliced
- Sprinkle of sesame seeds
Heat a medium frypan or small stir-fry pan over medium-high heat. Add the sesame oil and toss in the garlic and ginger. Stir until fragrant, about 30 seconds – you don’t want it to brown, so work quickly. Add the snap peas and peppers, stir-fry for about 3-5 minutes – stirring constantly. Add the soy sauce and pinch of red pepper flakes and stir-fry a minute more. That’s it! You want the snap peas to be crunchy and retain their bright green color. Serve in a pretty bowl with a sprinkle of chopped scallions and some sesame seeds. Enjoy!
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July 9, 2011
Fresh Summer Corn & Basil
I made a great side dish, perfect during the summer months when fresh corn on the cob is abundant and basil is growing out of control. It looks so colorful on the plate, this summer side pleases the whole family. You can easily substitute frozen corn for the fresh. It does take a bit of time to cut the kernels off the cob. They make a gadget for that… If you’re in a rush, just use frozen. I don’t know if canned corn would work, I don’t usually buy canned veggies.
INGREDIENTS
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 cup chopped fresh tomatoes
- 1 tbsp chopped fresh rosemary
- Corn Kernels from about 8 ears or 4 cups frozen corn
- 1/2 cup chopped fresh basil
- Kosher Salt & Pepper
Heat large sauté pan and add olive oil to coat. Saute onion and red pepper on medium-high heat until begins to soften, but don’t let them brown. Add in tomatoes and fresh rosemary, continue to sauté until tomatoes begin to soften. Add in corn and season with salt & pepper. We like our corn a little on the salty side. Make yours to taste. Reduce the heat and simmer until properly heated through and corn is tender. Toss basil in right before serving. Serve immediately.
** This is also good with a splash of hot sauce. Didn’t use it this time because of the kids. Tabasco works great.
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