Saturday, September 4, 2010

Sugar Snap Peas and Rice

Sugar Snap Peas and Rice

From: Eat Better America

Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice. From eatbetteramerica.

1 1/2cups water
1/2teaspoon salt
1/4teaspoon dried thyme leaves
2/3cup uncooked regular brown rice
1teaspoon vegetable oil
1/2cup chopped onion (1 medium)
1clove garlic, finely chopped
1medium red bell pepper, seeded, cut into thin bite-size strips
2cups Green Giant® SELECT® frozen sugar snap peas
tablespoons water

1.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.
2.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.
3.Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Rib Eye Steak Marinade

Rib Eye Steak Marinade

1 cup apple juice (preferably organic and non-pasteurized)
1/4 cup soy sauce (or wheat-free tamari for you gluten free folks)
1/4 cup chopped onion
6 cloves garlic, minced
1 teaspoon freshly ground white pepper (black will do fine)
2 – 1lb bone-out rib eye steaks

Mix everything together in a bowl and let sit for one hour on the counter, stirring twice during this sitting period. Add steaks to a zip-top bag and pour in marinade. Seal the bag, making sure to remove as much air as possible to increase the amount of surface area covered by flavoring. Place the bag in your refrigerator and let sit overnight – or preferably a full 24 hours – making sure to flip it over halfway through the marinading process.

From here you can do whatever you want. I like to grill or roast it, depending on the weather. To roast, place steaks in a baking sheet, making sure to smother with the onion and garlic that were in the bag. Roast in a preheated 425F oven until the internal temperature reaches 155F, then lest rest for five minutes before slicing into thin strips.

We really liked this! Just have to think ahead cause it has to marinate overnight.