Sugar Snap Peas With Cumin And Thyme Food

ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)

Steps:

• Preheat oven to 450ºF.
• On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
• Serve immediately as a side dish, or on a salad, or as a yummy snack.

SUGAR SNAP PEAS WITH CUMIN AND THYME

Steps:

• Add the oil to a large skillet or wok and place over medium heat.
• When the oil is hot, add in the cumin seeds and mustard seeds.
• As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat.
• When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas.
• Stir-fry briskly for a few seconds.
• Add in the salt, thyme, and 3 tablespoons of water.
• Bring to a simmer; cover quickly and turn the heat down to low; cook for about 3 minutes or until the peas are almost done.
• Uncover and add in the cayenne, black pepper, and lemon juice.
• Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings.
• Serve right away.

SUGAR SNAP PEAS AND RICE

Steps:

• In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
• Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME

Steps:

• Preheat oven to 425 degrees F.
• Remove and discard the stem end and the string from each pod. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).
• Rinse pods under cold running water. Pat dry.
• Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). Sprinkle with the olive oil, finely diced onion, and thyme.
• Season with salt and black pepper. Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. Adding the sugar is all a matter of taste).
• Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.