Sweet Plus Savory: Sugar Snap Peas with Soy and Sesame

Greetings and salutations!  I hope you didn't think that I had forgotten you!  Somehow life just keeps getting more and more complex, but I am deep into food more than I have ever been!  I am now working part-time at Williams-Sonoma on their Culinary Team, and that has opened up a new opportunity for me to learn more about food.  In addition, I have been working with some local caterers on some television shows, so that has been very exciting.  Lastly, I have a new client that has requested low carb, high taste options for the family.  The good news?  You all get to benefit.  At the same time that all of this excitingness has taken place in my culinary life, my trusty camera died.  And a blogger is nothing without her camera!  :)  Anyway, it's high on the "to be purchased" list, so that should help increase my output to you! 

Many of you know that I am a carnivore.  Through and through.  But recently, I have backed off the flesh and am focusing on my inner vege.  With that said, I'm happy to share with you an easy preparation for sugar snap peas.  Right now, they are available in abundant supply.  Costco even has them.  You can eat the whole thing, or if you are fussy, you can string them.  You decide.  I like the expeditious approach...I eat the whole thing. 

Well, I was in a quandary about what to do with them.  I was thinking about stir-fry, but wasn't into the hassle.  Then I had an "ah-ha" moment:  Why not make THEM the stir fry.  I heated up a skillet with canola oil (or any other vegetable oil), and added the snow peas.  About a minute later I added soy sauce, a little sesame oil (a little goes a long way), a little fresh ginger and some minced garlic (you don't want to add garlic too early on high heat, because it will burn).  I tasted one, it was crunchy, yet soft (al dente, I guess) and that was my easy-breezy side dish.  Serve it with steak, grilled chicken or even pork and fish. The peas are sweet, the contrasting soy sauce is salty and savory. 


This dish is high in vitamins A, C, K, B6 and fiber.  The fiber means that it will help you feel full faster.  For those of you that follow the Glycemic Index, this dish is estimated to be extremely low on the Index.  That means it will not cause a significant spike in your blood sugar. Yummy goodness.  Enjoy! 

Collard Greens: Good to the last drop!

I didn't grow up on collard greens.  I'm not sure I had them until after 20.  But I've made up for lost time.  My sister went to a southern college, so she probably first encountered them there, in Virginia.  She would  tell me stories about the cafeteria ladies and their funny accents (probably hypocryitcal coming from a Bostonian).  They'd say, "Want some grits, baby?"  "Any sweet potatoes, honey".  Yes, I'd venture to say that it's a safe bet that she had her first collard greens there.

It was a northerner named John who introduced me to collard greens.  A sweet young man from Philadelphia.  He taught me how to blend the greens to add texture.  How to cook them slow to extract all the flavor.  How to manage the "pot liquor" (the greens juice) so it turns out rich and flavorful!!!!  Cooking collard greens is not about a recipe, it's a process.  And make sure you have plenty of time!!!! 

Ingredients:

8 bunches fresh collard greens, washed thoroughly, stems and leaf's spine removed
2 bunches fresh kale washed thoroughly, stems and leaf's spine removed
1 bunch mustard or turnip greens, washed thoroughly, stems removed
2 yellow onions, slivered
2 smoked turkey leg or wing (usually there are 2 to a package)
1/2 jar Vlasic mild pepper rings, drained
Water to reach 1/3 of the pot
Salt and Pepper (not too much until you can  really taste the product)
1 Tbs. Minced Garlic
Crushed red pepper flakes (optional)

Get a large stock pot, put the water, the onions the garlic and the turkey in the water, then pile the greens on top.  Add the pepper rings.  Bring to a boil, then reduce to a simmer.  Feel free to cook them overnight on a really low stovetop setting.  Cook until the collard greens and kale are tender, meat falls off the turkey bone and the pot liquor turns a brownish-green.  Salt and pepper to taste.  And don't be embarrassed when you pick up the bowl and drink the liquor.  This liquor is actually good for you!  That's where all the nutrients went!