Wednesday, August 14, 2013

Paying Attention to Your “Peas” and “Cues”

This is part FIVE of:
The Little Black Book of Indiscreet Recipes”

These are fourteen special dishes created and designed as a tribute to my Master Indy. They are being presented one a day for the two weeks leading up to the second anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!
Quinoa with Peaches and Snap Peas

2 cups water
1 cup Quinoa
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
2 fresh peaches, pitted and sliced

1/4 cup balsamic white wine vinegar
1/4 cup peanut oil
3 tablespoons honey
1 tablespoon soy sauce

Cut the surface off of the ginger root, then cut into fine pieces. When buying Ginger root always buy a bigger “hand” than you need. Then You can ask Master to explain how “figging” uses “ginger” and maybe if you do well, He will show You how much fun that practice can be!


For the Quinoa:
In a medium saucepan, bring the water, Quinoa, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the all water is absorbed, about 20 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

Directions Wash the snap peas in a vinegar water bath. Have a seat with a couple of bowls and with your fingers snap off the ends of the pea pods, then snap into 1 inch pieces.


In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.

Please note: This is the correct way to use the slicer. Last week slave thought he knew enough about them to be careful and cut a slice of his thumb off!

At local ER, Still having to explain that stupid mistake to Master....Not Fun!

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth. Whisk again just before pouring.
Fluff the Quinoa in a large serving bowl, mix in the Peaches and Snap Peas
Pour the dressing over the mixture and toss well. Serve warm. Good enough to make your eyes cross!

Master really enjoys the taste of balsamic vinegar and likes to have meals with quinoa. The great sweet taste of fresh peaches balance the right from the farm clean taste of snap peas! Perfect for the perfect Master!


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

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