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

Masala Chai Tea

Masala Chai (Indian Spiced Tea)

Masala Chai is an Indian spiced black tea. I am addicted to this tea and actually crave for this in the evening like a cup of hot cocoa. The tea is infused with cinnamon, cloves, cardamon, ginger, pepper and fennel which are all great benefits to our health. The spices are steeped along with black tea leaves in water and milk; then strained into a cup. You can conveniently purchase chai tea bags in your local supermarket, but I find that the tea bags are very weak. In an Indian market, you can purchase instant chai that are sold in boxes of 10 or 20 pouches per box. I prefer the instant chai from an Indian market than the tea bags. Of course, homemade is always better. Chai is very simple to make, but there are so many variations to preparing chai, depending on the region where the recipe is originated. After a long search for or a good masala chai recipe, I decided to combine several recipes to come up with my own version. This recipe is pretty darn close to the chai I love to drink from our favorite Indian restaurant.

Masala Chai Spice

1-1/2-inch stick cinnamon
8 cloves
8 green cardamom pods, gently crushed to just crack each pod
4 black peppercorns
1-1/2 teaspoons ground ginger
1 teaspoon fennel seeds

Preheat oven to 250 degrees. Position oven rack to the center of oven. Place cinnamon stick, cloves, cardamon pods, peppercorn, ginger, and fennel seeds in a small shallow ovenproof plate. Roast for about 5 minutes. Remove from oven and set aside to cool. Place spices in a coffee grinder and process until very fine. Transfer to a small airtight container and this can be stored for up to 6 months.

Masala Chai

2 cups cold water (16 ounces)
2 cups 2% reduced fat milk (16 ounces)
2 tablespoons loose orange pekoe black tea or Darjeeling tea (0.4 ounce)
1/2 teaspoon Masala Chai Spice (recipe posted above)
3 tablespoons organic natural cane sugar (0.9 ounce) or to taste (optional)

In a small pot, add the water, milk and tea. Cook over medium-high heat until it comes to a full boil. Remove from heat and stir in the masala chai spice. Cover and let tea and spice steep for 15 minutes.

After 15 minutes, uncover and return to medium heat. Add the agave nectar or evaporated cane juice, if using. Cook just until it starts to bubble. DOUBLE STRAIN by pouring through a very fine-mesh strainer into a gold coffee filter fitted over a glass coffee carafe. Ready to serve. Alternately, you can use a milk frother to give it some froth before pouring into individual cups.

Yields 2 to 3 servings

NOTE: I usually double the masala chai recipe and leave the carafe of chai in the refrigerator. Stir and reheat inidividual servings in the microwave.

Gingerbread Spice Caramel Popcorn

Gingerbread Spice Caramel Popcorn

Appliance Recommendation: Original Whirley Stovetop Popcorn Popper. This is the best popcorn popper I've used and highly recommend this. This popcorn popper requires very little oil and makes light and fluffy popcorn in about 5 minutes. Cooks on your stove top without having to shake the pan back and forth. There is a crank on the handle in which you manually turn to stir the kernels so each kernel does not burn. If you read the reviews on Amazon.com, you will find a lot of satisfying customers with their feedback on this product. One reviewer used this popper to roast coffee beans. It's inexpensive and makes a good Christmas gift along with a batch of this delicious Gingerbread Spice Caramel Popcorn: www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/Dp/B00004Su35/ref=cm_cr_pr_product_top

Gingerbread Spice Caramel Popcorn: This recipe is modified from a recipe published in the Taste of Home magazine, October/Noveber 2010 issue, page 43. I like gingerbread cookies and was excited to try this recipe. The recipe calls for 1/4 cup of mild molasses which is an essential ingredient in gingerbread. I've been making popcorn all day today and thought I was doing pretty good with the popcorn, until I realize what I thought I was using as molasses was really dark corn syrup. I had both bottles sitting side by side on the kitchen counter and accidentally grabbed the wrong bottle. I realize my error 3 batches later after seeing the molasses sitting across the kitchen unopened. I gasped when I figured out what I have done. What am I going to do now? I already made 3 batches. Well...(couple of deep breaths later)...just have to make it again and do it right! After making my first batch with the molasses, I was done. I didn't like the flavor of the popcorn. The molasses was a bit strong. My husband and son preferred the batches without the molasses. So, I continued making more popcorn using dark corn syrup in place of the molasses. My error turned out to be a good thing. This is my first time to make caramel popcorn and I was quite pleased how easy this recipe is and how well it turned out. They're just as good as purchased gourmet popcorns. The house is very fragrant with the smell of Christmas when you make these popcorn.

UPDATE: The very next morning, I'm getting ready for work. I'm gathering my lunch and the batch of Gingerbread popcorn made with molasses that we all didn't like. I'n planning to leave this batch it in the break room and let the staff nibble on it. Before I put it in my bag, I decided to give the popcorn one last try. It may taste different with age. To my surprise, it did tasted better the next day....matter of fact...I liked it and it does taste just like gingerbread. So it's all good after all. Since I like it, I'm thinking of making a few more batches with the molasses, mixing the two batches so some will have molasses and some will not, but both having the same gingerbread spices. In addition, there is a contrast difference where the popcorn made with molasses is darker and the one made without molasses is lighter. Hmmmmm! So just to inform those who is skeptical about trying this with molasses, it tastes better with age. The molasses tends to mellow out as it sits overnight or longer and it does taste pretty good. So now you have a choice. If you don't like molasses, it works with dark corn syrup and if you do like the molasses, make sure you use mild molasses. Both are interchangeable.

Gingerbread Spice Caramel Popcorn

14 cups popped popcorn (2.5 ounces)
1/2 cup butter (1 stick or 4 ounces)
3/4 cup packed light brown sugar (5.5 ounces)
1/4 cup MILD molasses OR DARK corn syrup (3.0 ounces) (See update above)
1/4 cup light corn syrup (3.0 ounces)
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Place popcorn in a very large mixing bowl or large stock pot coated with nonstick cooking spray. Set aside.

In a 3-quart saucepan, melt butter over medium heat. When butter is melted, swirl the butter around the sides on the lower half of the pan. Add the brown sugar, molasses OR dark corn syrup, light corn syrup, ginger, cinnamon, cloves and salt. Bring mixture to a boil over medium heat, stirring constantly using a small whisk. When mixture comes to a boil, reduce heat to medium-low and continue to boil, without stirring, for 5 minutes.

Remove pan from heat, whisk in the baking soda (mixture will foam); then whisk in the vanilla. Quickly pour hot caramel over popcorn and toss well using two silicone spatulas. Don't fuzz about making sure each kernel gets coated. More chances to evenly coat the popcorn while they are baking.

Divide popcorn to two shallow-rim baking pans coated with nonstick cooking spray. Spread popcorn to even layer. Bake for about 40 minutes, stirring every 10 minutes with a silicone spatula. Half way through baking time, rotate pans for even baking.

Remove pans from oven and transfer popcorn to a waxed or parchment paper to cool completely. While still warm enough to touch, you can separate large clusters of popcorn before it hardens. Store popcorn in an airtight container for about 2 weeks.

Yields approximately 13.5 ounces

Spaghetti with Chickpeas

Spaghetti with Chickpeas

This recipe was adapted from Smitten Kitchen which was adapted by Chef Michael White published in New York Magazine. The garbanzo bean/tomato sauce is so full of flavor, I can imagine the sauce on its own is equally delicious eaten with brown rice or substituting orzo pasta for the spaghetti. A few vegetarian readers on Smitten Kitchen have omitted the pancetta with great success. I may just do that the next time.

Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
1 cup chicken stock
1/4 cup olive oil
About 1 cup diced pancetta (4 ounces) (Optional)
1/2 teaspoon red chili flakes
1 large onion, finely chopped
8 cloves garlic, finely minced
Two 14.5-ounce cans diced tomatoes
About 20 to 30 basil leaves
2 teaspoons salt
1 pound whole-wheat spaghetti, linguine or orzo pasta
1/2 cup grated Parmesan cheese (2 ounces)

Set aside 2/3 cup garbanzo beans. In a food processor, combine remaining garbanzo beans and chicken stock. Pulse a few times until garbanzo beans are coarsely chopped.

Heat a large skillet over medium-high until hot. Add olive oil and pancetta. Reduce heat to medium and continue to saute for about 2 to 3 minutes until nicely browned, partially covered to avoid grease splattering. Add the chili flakes and saute for a few seconds. Add the onions and garlic. Increase heat to medium-high heat and continue to cook until onions are lightly browned, about 5 minutes.

Add the garbanzo beans, tomatoes and basil leaves. When mixture comes to a boil, cover and reduce heat to simmer for 20 minutes.

Meanwhile, cook spaghetti in salted water for about 11 to 12 minutes, or just slightly under al dente. Drain pasta and immediately add hot pasta to the bean sauce. Continue to cook and toss pasta for another minute or until pasta is al dente. Remove from heat and toss in the Parmesan cheese. Serve with more grated Parmesan cheese.

Yields 6 to 8 servings