Julianne Snow Peas & Ginger Orange Sauce

Julianne Snow Peas & Ginger Orange Sauce

6 ounces or one package of fresh snow peas
2 garlic cloves minced
1 small shallot chopped fine

scant amount of olive oil to sauté
1/3 cup white wine or sake
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce or aminos
2 teaspoons fresh grated ginger
3/4 cup fresh orange juice and zest of orange
2 teaspoons granulated or brown sugar
1 tablespoon corn starch dissolved in 1/3 cup water

1 tablespoon white sesame seeds (optional)

I was pleasantly surprised at the nutritional benefits of snow peas. The difference between snow peas and sugar snap peas is the sugar snaps have larger peas in the pods. Snow peas pods are edible and they can be eaten whole. Remove strings from the snow peas. Julianne the snow peas lengthwise (as above), blanch for 1 minute, or longer if you prefer them softer, drain, and set aside. I did blanch mine longer. 

In a medium frying pan sauté shallot till soft, then add minced garlic and ginger and sauté for one more minute.  Add remaining ingredients, except corn starch slurry, and cook for 5 minutes. Last add corn starch slurry and cook till sauce is thickened. Add blanched snow peas to sauce and serve immediately. Sprinkle with sesame seeds when plating if desired.

Pan Sauteed Okra

Pan Sauteed Okra

3/4 pound fresh okra
scant amount of olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder (omit if you don't like heat)
salt and pepper to taste

Cut okra in bite sized pieces discarding the stem end and very tip. On medium high heat sauté in olive oil till slime dissipates. Add spices and sauté till well blended. Add a bit more olive oil if okra seems to dry. Cover and cook for 5 minutes till soft and tender. Quick, easy, and delicious.

Fragrant Fennel Soup

Fragrant Fennel Soup

1 onion chopped fine, yellow or Vidalia 
2 garlic cloves minced

1 tablespoon olive oil
1 tablespoon unsalted butter
1 anise/fennel bulb cubed small, reserve fennel fronds as garnish
1-32 ounce container of vegetable stock, no salt added
4 small to medium Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
1 teaspoon dried sweet paprika (optional)
1 tablespoon fresh tarragon chopped fine (optional)
1-2 tablespoons granulated sugar
1-2 cups water if soup becomes too thick

Sauté onion till soft in olive oil and butter. Add garlic and sauté one more minute. Add chopped fennel and cook till fragrant about 5 minutes. Add stock and potatoes and remaining ingredients. Cook soup till potatoes and fennel are very soft. Leave soup chunky or blend well in a blender when soup has cooled down a bit. Serve with a garnish of fennel fronds and perhaps some crusty. This soup is so delicious and perfect on a blustery day.

Seared Scallops with Lemon, Garlic, Butter Sauce and Saffron Rice

Seared Scallops with Lemon, Butter, Garlic Sauce

1 pound scallops

1 tablespoon salt
1 cup hot water
scant amount of avocado oil to sear scallops
salt and pepper for patted dry scallops
1 small shallot chopped very fine
3 garlic cloves minced
3 tablespoons butter
juice and zest of one fresh lemon
2 tablespoons fresh finely chopped parsley
salt to taste

Take salt and add hot water to medium bowl. Next add 3-4 cups ice cubes. Add scallops to bowl and soak for 20 minutes. Remove scallops from iced water and pat scallops dry on both sides. Salt and pepper scallops on both sides. Place small amount of avocado oil in medium frying pan and get very hot. Sear scallops for 2-3 minutes on both sides. Remove scallops from pan and set aside. Add butter to pan and sauté shallots till soft. Add garlic after shallots are soft, cook for one minute, then add lemon zest and lemon juice and sauté till mixture comes together. Add scallops to pan briefly to warm them up and serve immediately. Note: the lemon turned the shallots pink but not unappetizing at all.

Saffron Rice

1 cup long grain white rice or arborio rice
1/2 teaspoon salt
1/2 teaspoon saffron threads, ground very fine

Saffron is the most expensive spice in the world but only a small amount is needed. Cook rice with added salt for approximately 20 minutes. We will now 'bloom' the saffron. Take a small non reactive mortar and pestle and grind the saffron threads till they are a fine powder. Put powder in a small condiment glass dish and add 3 ice cubes. Let saffron sit till ice is melted. Using ice instead of hot water will ensure the saffron produces the best flavor and color. When ice is melted pour saffron over the rice and stir well.

This is a meal fit for a queen. Ready in a short amount of time and fragrantly delicious.