Broiled Sugar Snap Peas and Cremini Mushrooms

Broiled Sugar Snap Peas and
Cremini Mushrooms

I normally like to saute the sugar snap peas and mushrooms, as previously posted here, but there are times when I don't want to hassle with the oil splattering, the stove clean up, etc. If I roast the sugar snap peas and the mushrooms in the oven at the same time, the sugar snap peas will cook faster than the mushroom can brown and release all of its liquid. So, how about BROILING? Sauteing the vegetables will get better results with the browning, but broiling was not a bad alternative. The sugar snap peas and the mushrooms did browned nicely and released all of its liquid in a short time the sugar snap peas was cooked to a crisp tender...and not to mention that clean up was a lot easier. I will probably choose this cooking method from now on.

1 pound sugar snap peas, strings removed
1/2 pound cremini or button mushrooms, thickly sliced
2 tablespoons olive oil (0.8 ounce)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to BROIL at 500 degrees. Position oven rack to the top third of the oven (oven rack measures 6 inches below heat element).

Place sugar snap peas and mushrooms in a large bowl. Add the olive
oil and toss the vegetables to evenly coat the vegetables. Add the thyme, salt and pepper. Toss until well combined. Transfer to a shallow rimmed baking sheet in an even layer. Place pan in the oven and broil for about 9 to 10 minutes, or until sugar snap peas are crisp-tender
to your liking and vegetables are browned. Transfer vegetables to a serving dish.

Yields 2 to 4 servings

Roasted Haricot Vert and Cremini Mushrooms

Roasted Haricot Vert and Cremini Mushrooms

1 pound French green beans (Haricot Vert), trimmed
1 pound Cremini mushrooms, thickly sliced
3 tablespoons olive oil (1.1 ounces)
1 tablespoons balsamic vinegar (0.5 ounce)
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 450 degrees. Position rack to the center of the oven.

In a very large mixing bowl, combine the green beans and mushrooms.
Set aside.

In a separate small bowl, combine the olive oil, balsamic vinegar, thyme, salt and pepper. Mix until emulsified using a fork or a tiny whisk. Pour the olive oil mixture over the green beans and mushrooms and toss until well combined. Transfer to a shallow rimmed baking pan in an even layer. Bake for 20 minutes or until green beans are crisp tender to your liking.

Transfer to a serving dish.

Yields 4 to 6 servings.

Chai Bars

Chai Bars

These chai bars are 100% whole wheat and made with the same spices from Masala Chai beverage. These chai bars are moist and delicious. Enjoy them for a quick snack, afternoon tea and they are not too sweet for a quick breakfast on the run.

2 cups whole wheat flour (9.0 ounces)
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons groiund ginger
1-1/2 teaspoons ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground fennel
1/8 teaspoon ground black pepper
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened (8 ounces or 2 sticks)
1 cup packed light brown sugar (7.0 ounces)
1/4 cup organic evaporated cane juice (1.7 ounces)
2 large eggs (3.6 ounces)
2 tablespoons mild molasses (1.5 ounces)
1 teaspoon vanilla

Preheat oven to 350 degrees. Position oven rack to the center of the oven. Grease a 9 by 13-inch size baking pan with nonstick baking spray. (I use ungreased Analon brand 9 by 13-inch size baking pan).

In medium-size bowl, combine the flour, cinnamon, cardamon, ginger, cloves, fennel, black pepper, baking soda and salt. Using a small whisk, stir everything together until combine. Set aside.

Combine the butter, brown sugar and evaporated cane juice in the mixing bowl of an electric mixer. Using the paddle attachment, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the molasses and vanilla and mix on medium speed just until combined. On low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl after each addition. Continue to mix on medium speed just until blended.

Using a rubber spatula, give the batter a good folding to incorporate any dry flour mixture at the bottom of the mixing bowl, if any. Transfer batter into the prepared baking pan. Spread the batter evenly over the bottom of the pan with an offset spatula.

Bake bars for about 21 to 25 minutes or until nicely browned and firm when lightly touched. Cool completely. Cut into 16 squares.

Yields 16 bars
Each bar is approximately 200 calories

Pasta with Tomatoes, Basil, Olives, and Fresh Mozzarella

Pasta with Tomatoes, Basil, Olives, and Fresh Mozzarella
Adapted from www.foodandwine.com

2 pounds Roma tomatoes, chopped
3/4 pound marinated fresh mozzarella balls, cut into quarters
1/2 cup brined pitted Kalamata olives, cut into quarters (3.0 ounces)
1-1/4 cup packed fresh basil leaves, chiffonade
3/4 cup chopped red onions (3.0 ounces)
1/4 cup capers, rinsed and coarsely chopped (1.5 ounces)
2 tablespoons balsamic vinegar (1.0 ounce)
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound whole wheat linguine or spaghetti
1/2 cup olive oil (3.4 ounces)
4 large garlic cloves, finely minced (0.5 ounces)
1/2 cup grated Parmesan cheese (2.0 ounces)

In a very large bowl, combine the tomatoes, mozzarella, olives, basil, onions, capers, balsamic vinegar and salt. Toss together until well combined. Set aside.

In a large pot of boiling, salted water, cook the pasta until al dente, about
11 to 13 minutes. Drain and add to tomato mixture. Toss well.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring for 1 minute. Pour the oil over the pasta and toss again. Toss in Parmesan cheese and serve.

Yields 4 to 6 servings