By Tali Simon | December 20, 2012
Today’s post comes from Miriam at Tales of an Overtime Cook. The two of us have never met, but we started our blogs within one day of each other, and I’ve been following her kitchen adventures almost from the very beginning.
Miriam’s specialty is baking, and her blog certainly has the desserts to show for it. But that’s not all — Overtime Cook also has a great selection of appetizers, soups, salads, mains, and sides. Plus, her photography is pretty stunning. So if you don’t already follow her blog, you should really get on that.
As for me, I’ll be back on Sunday with a weekly menu plan. -Tali
One year ago: Chocolate pretzel crust tart
Hi everyone! My name is Miriam, but some folks call me the Overtime Cook. I am so excited to be guest posting for Tali here on More Quiche, Please.
Chanukah is behind us, and I, for one, need to get back on the diet train. Latkes and doughnuts and fried treats are great, but who’s ready for some delicious vegetables? Ok, keep your hands raised, because today I am sharing with all of you my current favorite vegetable recipe.
But first, let’s talk for a minute about what makes a recipe my favorite. Obviously, it has to be delicious. But there’s more than that. They don’t call me the overtime cook for nothing. I have so little time to spend in the kitchen, that a recipe that doesn’t take up much of that time is a serious winner in my book. I discussed this issue more at length on my own blog, but a recipe that allows me to stick some things in the oven, go on with my life, and come back some number of minutes later to a delicious and finished dish is simply the best kind there is. Don’t you agree?
I knew you would! That’s why I am sharing these fabulous sugar snaps with you. They just happen to be insanely delicious (and totally addictive. No jokes. Make about double what you think you’ll need!) and of course, they are super easy. Bake these on a parchment-lined cookie sheet, and you have virtually no cleanup either. Seriously, what more could you ask for? (And don’t say negative-calorie chocolate. I checked. That isn’t a thing.)
- 1 lb sugar snap peas (frozen works well)
- 2 Tbsp olive oil
- ½ Tbsp honey
- 1 tsp salt
- 1 tsp garlic powder
- ¼-½ tsp ground ginger
1. Preheat oven to 425 F/220 C. Line a baking tray with parchment paper.
2. Combine all ingredients in a large bowl (or even directly on the parchment-lined baking sheet!), tossing until all peas are evenly coated.
3. Spread in a single layer on the prepared baking sheet.
4. Bake at 425/220 for 20 minutes.
I hope you all love these as much as I do! Don’t forget to come say hi on my blog, Tales of an Overtime Cook! -Miriam