Roasted vegetables are one of the most versatile foodstuffs to have on hand.
Case in point – I roasted up a bunch of vegetables last week for a meeting I had here at the house.
I used a few cups of the finished product for mini-pita sandwiches, which were devoured between the meeting attendees and my by guys, after the meeting.
A couple of nights later I used them to make enchiladas for dinner.
And all week long, I added them to scrambled eggs for breakfast.
No need for the sandwich or egg recipes; just stuff mini-pita halves and warm in a skillet before stirring in a couple beaten eggs. The enchilada recipe is below.
The link for how to roast the veggies has three more recipes using roasted vegetables. The only difference in how I roasted them this time, was instead of using olive oil, I sprayed the foil-lined pans with Pam, placed the vegetables on the foil and then sprayed the vegetables again with Pam before seasoning with salt and pepper and placing in the oven.
September 16, 2014 2 Comments
Are you looking for a healthy Meatless Monday meal?
Move along, this recipe is not for you!
This is decadence at its best!
Oh sure, I used chicken breakfast sausage and soy chorizo … don’t let that fool you, this is not a healthy, low-fat, low-cal recipe. It is deliciousness to the max!
Are you still with me?
The recipe makes two skillets of Queso. It is best to do this in two small 8-inch cast iron skillets, as it is best eaten hot from the oven.
A larger skillet would allow the queso to cool and harden, which is exactly what we don’t want! It’s best while hot and melty.
Now you don’t have to use cast iron, but look how good it looks! You just need to make sure your skillets are oven-safe, meaning the handle won’t melt. If your skillet is not oven-safe, or if you’re not sure, just wrap the handle with at least 3 layers of foil… now it’s oven-safe and ready to rock and roll!
Assemble both skillets at the same time, cover one and place in the refrigerator until the other is about gone (This is guaranteed to happen within minutes of being placed in front of a hungry group!) then pop the second in the oven.
Hungry Queso fans will be hanging around the oven, waiting for it to come out… that’s fine, it takes less than 10 minutes to bake.
September 15, 2014 2 Comments
Last night, we had George and Julie over for cards and dinner. You may remember George and Julie as the “side vs. salad” couple from the 4th of July party. That’s George sitting on the cool deck and Julie in the blue top on the far right.
We’ve always been a big “cards family.” We play either Hearts, Spades, Rummy 500, Pinochle, or Gin Rummy with my dad nearly every Sunday. So “cards and dinner” is nothing new at our house, but having another couple over for that explicit reason is.
I had family obligations all morning and into the early afternoon, so dinner had to be fast and easy. I made a quick cocktail by whizzing a few frozen mixed berries in the blender with about a cup of purchased lemonade. I strained out the seeds and put the mixture in a pitcher and then added the rest of the bottled lemonade and popped that in the fridge to chill. When it was time to serve, I poured the berry-lemonade and an ounce of vodka over ice and topped it off with a splash of homemade limoncello. Cocktail Done!
When Dave got home from work, I asked him to the scour the refrigerator for olives and the pantry for smoked fish and pâté and arrange it on a platter with some crackers and grissini breadsticks. Snacks Done!
Below is the recipe for one of the two salads I made, the other will follow in a day or so.
August 2, 2014 1 Comment
What does this plate say to you?
To me – it screams SUMMER! All those bright and colorful veggies, grilled to perfection!
You can use your outdoor grill or a grill pan to make it. I chose the grill pan … for obvious reasons.
After looking over the post, you almost don’t need a recipe. I took so many photos of each step – so as long as you know that you need enough olive oil, salt and pepper to coat everything, you might want to skip the reading and just use this as a pictorial instructions. Enjoy.
July 26, 2014 3 Comments
If you can find Easter egg radishes and colorful heirloom cherry tomatoes at your grocery store or farmer’s market, this perfect colorful summer salad!
If not, I’m sorry for you but it will still taste fantastic without the “fancy” vegetables.
Isn’t it pretty?
July 12, 2014 No Comments
I’ve seen this cool tip for cutting a bunch of cherry tomatoes at one time all over the internet and on Pinterest. I’ve used it for sometime now, but keep forgetting to share it with you. It not only comes in handy for this salad but is especially fabulous for THIS RECIPE and any other recipes calling for roasted cherry tomatoes.
Summer Squash and Salmon Salad
1/3 cup olive oil
1/3 cup fresh lemon juice
Salt and freshly ground black pepper
2 pounds zucchini, ends trimmed and then thinly sliced
2 tablespoons pepper jelly
3 pound salmon fillet, skin on
2 cups cherry or grape tomatoes
6 cups fresh spinach leaves
1/2 red onion, peeled and thinly sliced
2 avocado, diced
1 cup chopped pecans
In a large bowl, whisk together the olive oil and lemon juice, season with salt and pepper. Add the zucchini, toss to coat and let marinate at room temperature for at least 15 minutes.
Spread the pepper jelly on the flesh side of the salmon. Heat a grill or broiler to high.
June 30, 2014 4 Comments
After visiting The Simple Farm last week, I was inspired to make a meatless meal.
This meal is “Connor Approved!”
June 9, 2014 2 Comments
Connor did not request this salad for his birthday dinner, but I needed something cool, refreshing, colorful and healthy to add to the menu that was heavy with ribs and BBQ sauce.
I’d be happy eating this all summer long! Add some feta or goat cheese if you’d like. I left it out because those aren’t Connor’s favorite things, and on your birthday, you should never have to eat something you don’t like!
Summer Corn, Cucumber & Tomato Salad
1 tablespoon rice wine vinegar
1 tablespoon champagne vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoon chopped cilantro
16 ounce package frozen corn, thawed
2 cups cherry tomatoes, halved
1/2 English cucumber, diced
1/2 red onion, peeled and diced
2 avocados, diced
May 28, 2014 2 Comments
This was the “main course” for my Pool Party class at Les Gourmettes. It’s a bit chunky, a sorta soupy, kinda spicy, and really good!
1 large onion, peeled and cut into 3 thick rounds
2 zucchini, trimmed and cut in half lengthwise
1 each red, yellow, orange bell peppers
2/3 cup olive oil
3 thick slices fresh sourdough bread
4 garlic cloves; 1 of the cloves peeled and cut in half and the 3 remaining cloves peeled and minced
8 large tomatoes, cored, seeded and diced
2 English cucumbers, peeled, seeded and diced
1/2 cup Sherry or red wine vinegar
2 cups tomato juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
2 green onions, green tops only; thinly sliced on the bias
1/4 cup finely diced red onion
1 avocado, diced
Preheat the grill to high heat.
May 12, 2014 No Comments
I don’t know if you noticed just how big that bag of mussels was in yesterday’s post. There were over 140 mussels in it! I steamed them all on Sunday and then made another meal out of the leftover 60 or so mussels for dinner on Monday. I’ll get to the recipe shortly, but first I want to share a new favorite ingredient of mine with you – capers packed in sea salt.
Most capers we see in the U.S. are packed in a vinegar brine after curing. Often the brine overpowers the wonderful fresh caper flavor. Capers packed in sea salt are more flowery, more like flower buds, which is of course what capers are. The caper plant, Capparis spinosa, can be found all around the Mediterranean Sea and spreads its long, spiny branches over rocks and open into beautiful white flowers with long purple stamens.
I used the capers directly from the jar, with the salt clinging to them, for this recipe. I didn’t use additional salt for the dish, just the salt that was already present on the capers. For a salad or another dish where not as much salt is needed, the capers need to be cleaned of their salt. To do so; cover the salt-packed capers with water. Swish to remove any clinging salt and let stand a minute to let it settle to bottom. Lift out capers with a sieve, and taste. If still too salty, repeat the process.
I bought the capers while I was in Canada last summer and have looked for them here, but haven’t run across any yet. You can find them easily on Amazon.
April 3, 2014 2 Comments