Soy Glazed Sugar Snap Peas

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

• Get Your Greens Smoothie by Hardly A Goddess
• Green Breakfast Omelet Bites by Momma’s Meals
• Green Eggs and Ham by Feeding Big
• Green Scrambled Eggs with Ham by Cricket’s Confections
• Kuku Sabzi – Persian Herb Frittata by Caroline’s Cooking
• Matcha Overnight Oats by Brunch-n-Bites
• Southwest Breakfast Spinach Wrap by The Freshman Cook
• Super Green Smoothie by Simple and Savory

Must Make Main Dishes

• Chicken Paillard Arugula Truffle Salad by Family Foodie
• Gambian Spinach with Peanut Sauce by Tara’s Multicultural Table
• Pan Roasted Cod on Spinach Basil Risotto with Lemon Butter Sauce by Positively Stacey
• Poached Cod with Pesto Wine Sauce by Life Tastes Good
• Potato Leek Skillet Pizza by A Kitchen Hoor's Adventures
• Sautéed Garlic and Parmesan Chicken With Spinach by My Sweet Savings
• Skinny Reuben Wraps with Homemade 1000 Island Dressing by For the Love of Food
• Tequila Chicken Salad by Cosmopolitan Cornbread

Scrumptious Salads

• Brussels Sprout and Kale Salad by Pies and Plots
• Green Goddess Bibb Salad by Palatable Pastime
• Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes by Shockingly Delicious
• Quinoa Tabbouleh by That Skinny Chick Can Bake
• Sesame Wedge Salad with Key Lime Vinaigrette & Pickled Green Tomatoes by Gourmet Everyday
• Shades of Green Salad by A Day in the Life on the Farm
• Zucchini Carpaccio Salad by The Bitter Side of Sweet

Stunning Sides

• Colcannon by Wholistic Woman
• Green Goddess Dip by From the Bookshelf
• Grilled Cabbage with Spicy Lime Dressing by Sew You Think You Can Cook
• Irish Cabbage by Turnips 2 Tangerines
• Miso Roasted Broccoli by Life Currents
• Pistachio Parmesan Oven Fries by Cindy’s Recipes and Writings
• Roasted Brussels Sprouts by Books n’ Cooks
• Soy Glazed Sugar Snap Peas by Food Lust People Love
• Spinach Tots by A Mind “Full” Mom
• Warm Brussels Sprout Slaw by Jersey Girl Cooks

Dreamy Desserts

• Matcha Mint Coconut Candy by My Life Cookbook
• Super Lime Bars by What Smells So Good?

 Pin Soy Glazed Sugar Snap Peas!

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Bailey's Irish Cream Muffins #MuffinMonday

All that is good and more-ish about Bailey’s Irish Cream, baked in muffins, including a generous quantity of the actual stuff. 

St. Patrick’s Day has never been one of those days we celebrated in our house, despite my Irish roots and a grandmother with the last name of Fleming. As a school child, my memories included coloring shamrocks in class and discussing the patron saint of Ireland and the apparently baseless but fun legend of how he chased the snakes out of Ireland. And pinching people who forgot to wear green. As I got older, St. Patrick’s Day was a good reason to go to a party or have a green beer at a pub, preferably one named Kenneally's or Muddy Murphy’s. But I’ve grown up now and truth is, green beer is pretty unappetizing and it’s been years since I pinched or got pinched, no matter what the attire. Now if I want to celebrate the Irish, I’d rather have a short glass of neat single malt whiskey or some Bailey’s Irish Cream. Or, come to think of it, some Bailey’s Irish Cream muffins. What’s your favorite Irish tipple? Do you celebrate St. Patrick's Day at your house?

Ingredients
2 cups or 250g flour
1/2 cup, packed, or 100g soft brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons or 4 g instant coffee powder (I used two sachets of instant espresso powder.)
1 tablespoon hot water
1/4 cup or 60g butter, melted and cooled
1/4 cup or 60 ml whipping cream
3/4 cup or 180ml Bailey's Irish cream
2 eggs

Method
Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.

In a small measuring vessel or cup, dissolve the coffee powder in the hot water.

In a big mixing bowl, mix together your dry ingredients: flour, sugar, baking powder and salt.

In small mixing bowl, whisk the melted butter, the Bailey’s and the cream with your two eggs and the dissolved coffee.

Fold the liquids to the dry mixture, stopping when they are just mixed. There might be little dry bits and that's okay.  That's preferably to over mixing.

Divide the batter between your prepared muffins cups.

Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.  Remove from the oven and allow to cool for a few minutes.

Remove from the muffin tin and finish cooling on a rack.

Enjoy!