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Brussel Sprouts, Pan Roasted with Bacon….

Posted by on November 16, 2010

Why not serve these beauties as an elegant side for Thanksgiving dinner?  These are one of my favorite vegetables.  Caramelizing the brussel sprouts makes them sweet while the bacon adds a smokey and salty element.  Soooooo tasty!

Pan Roasted Brussel Sprouts

2 strips bacon, cut into 1/2″ pieces
1 lb. brussel sprouts, stems removed and cut in half
salt and pepper
1/2 cup water

1)  In a large skillet that has a lid, cook bacon until crispy.  Remove from pan and drain on paper towels.
2)  Add brussel sprouts immediately to the hot pan with the bacon fat.  Season with a pinch of salt and pepper.  Cook for about 5 minutes or until the brussel sprouts are nicely browned.
3)  Add 1/2 cup water and cover with tight fitting lid.  Steam for 5 minutes.
4)  Top with the cooked bacon.  Serve immediately.

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Celery Root Mashed Potatoes, "UFO" Identified!

Posted by on November 12, 2010

Once the rather unappealing exterior is cut away, this is what you have…..this “UFO” is celery root, or celeriac.   (Jessica, you were right!)  The best size to buy are about the size of a softball as the larger they get the more fiberous.  Use in soups, stews, or mashed potatoes.  Read more about celery root here.  I use this flavourful root vegetable in mashed potatoes.  It has a very gentle celery flavor that pairs well with potatoes.  It takes a bit longer to cook, so I recommend slicing them thinly while you slice the potatoes thick.

Everyone loves a good mashed potato, right?  Add a little twist to your Thanksgiving dinner and serve these delicious potatoes.

Celery Root Mashed Potatoes

2 lbs. Yukon gold potatoes, peeled and cut into 1” slices
1 lb. celery root, all hard exterior removed and cut into ¼ ” slices
Water to cover
1 teaspoon kosher salt
2 tablespoons butter
¼ cup sour cream or low fat yogurt
½ cup milk, warmed in microwave for 45 seconds
2 pinches kosher salt, or more to taste

1) Add prepared potatoes, celery root, and salt to a large pot and cover with water.
2) Over medium heat, bring to a boil and then set the timer for 15-20 minutes. Vegetables should be fork tender. Drain.
3) Put potatoes back into pot, add butter and salt, cover for a few minutes to allow the butter to melt.
4) Add the sour cream and half of the milk and beat with an electric mixer. Add the rest of the milk and beat until smooth.  Makes about 6 one cup servings.

*mashed potatoes can be made ahead and re-warmed in the microwave. Heat on high for 2 minute increments, stir between. Heat until piping hot. Add a little milk if they’re too thick.

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"UFO"….Unidentified Food Object….

Posted by on November 10, 2010

It is time to start thinking about the upcoming Thanksgiving menu.  Am I suggesting you make this UFO???
Indeed.

We’re going to have some fun with some creative Thanksgiving recipes.  Nothing crazy that no one will eat of course….and nothing that is going to be ridiculously time consuming, ugh, who wants that?!

We’re going to stir it up.

I’d love to hear your thoughts of what this is and what to do with it.

This is going to be fun!
Angie

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Oven Roasted Broccoli…..

Posted by on September 29, 2010

Tired of plain old steamed broccoli?  Bring out the natural flavor by doing a quick oven roast.  Enjoy hot, cold, or at room temperature.  I love to squeeze some fresh lemon juice over just before serving.

Oven Roasted Broccoli

1 large head of fresh broccoli, cut into large pieces, large stalk removed (or peel the stalk and cut into large pieces)
2 tablespoons olive oil
1/4 teaspoon granulated garlic powder
3 pinches salt
2 pinches red pepper flakes
2 tablespoons water

1)  Preheat oven to 375′.  Foil line a large cookie sheet and set aside.
2)  Place cut up broccoli onto prepared pan.  Drizzle olive oil over broccoli and sprinkle seasonings over as well.  Toss well with your hands until evenly coated with oil and seasonings.  Drizzle water over broccoli and toss.
3)  Bake for 10 minutes, give a turn, and roast another 5-8 minutes.

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Grilled Vegetables….

Posted by on September 16, 2010
It is officially fall, but we still have plenty of time to grill.  Zucchini, yellow squash, onions, mushrooms, are in season and of course, you can still get your hands on asparagus.  Not only do they make a beautiful presentation for guests, they are simple and extremely delicious.  The onions take the longest.  I think it best to cut the onion into wedges and skewer.  They cook evenly and they won’t fall through the grill so easily.  Balsamic vinegar compliments grilled vegetables nicely.   I’ve included a nice vinaigrette recipe that is wonderful on salad and will add a burst of flavor to your grilled vegetable bounty.  Serve with simple steamed brown rice, grilled steak, chicken, or fish.  Delicious, simple, and healthy.
Grilled Assorted Vegetables
1 lb. button mushrooms
2 large onions, cut in half, then into wedges
2-3 small zucchini, cut lenghwise into quarters
2-3 small yellow squash, cut lengthwise into quarters
1 small bunch of asparagus with the tough ends snapped off
2-3 tablespoons olive oil
salt and pepper
Balsamic Vinaigrette
1/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon dried oregano
1 teaspoon dijon mustard or 1/2 teaspoon dried mustard
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic powder
1/2 teaspoon granulated onion powder
1/2  teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1)  Give the mushrooms a quick rinse and drain well.  Toss into a large bowl.  Add onion wedges.  Drizzle with 1 tablespoon olive oil and season with a couple of pinches of salt and pepper.  Skewer mushrooms and onions on their own skewers.  Set aside.
2)  Place prepared zucchini and yellow squash on a large platter, drizzle with olive oil to coat and season with a couple of pinches of salt and pepper.  Toss to evenly coat.  Do the same with the asparagus.
3)  Grill the skewered onions and the mushrooms first.   The onions will take about 20 minutes, the mushrooms about 10.  Turn often.  Place on platter when done.
4)  Grill the zucchini and yellow squash.  Cook on each side 3-4 minutes. (cook on all 3 sides)  Grill asparagus for about 4-5 minutes, rolling on grill often.  Arrange vegetables on a serving platter. 
5)  Whisk the vinaigrette ingredients together until well blended.  Drizzle a couple of tablespoons over the grilled vegetables.  Serve warm or at room temperature.  Makes 6-8 servings.
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Quick Spanish Brown Rice….

Posted by on September 1, 2010

This is an excellent side dish for just about any meat dish or can be used to stuff inside a burrito.  Healthy brown rice in a snap!

Quick Spanish Brown Rice

2 cups cooked brown rice, thawed
2 tablespoons ketchup (Hunts sells a corn syrup free ketchup)
1 teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Mix all ingredients together and mix well.   Microwave in one minute increments and stir between until piping hot.

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Oven French Fries….

Posted by on August 25, 2010

Who doesn’t love french fries?  Hard to believe that it takes a few basic ingredients to make these.   Crispy oven french fries that actually taste like a potato, how original!  My kids go crazy over these.  Season them however you like.  Load up on the garlic or make them spicy with a few pinches of ground cayenne pepper.  Either way, guilt free french fries.  Zero trans fat.  Zero unpronounceable ingredients. Zero deep frying.  Enjoy!
Oven French Fries

4 large russet potatoes with skins or 2 lbs. potatoes
2 tablespoons canola or olive oil
½ teaspoon granulated garlic powder
1 teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons flour
2 teaspoons dried parsley

1) Line a baking sheet with 1” sides with Reynold’s non stick foil. (this is key) Set aside.
2) Wash potatoes and slice into ½” fries. Place in a large bowl and cover with water. Allow to soak for 20 minutes to an hour. (This removes much of the starch and allows for them to get crispy while in the oven.)
3) Preheat oven to 425’. Thoroughly drain potatoes in a colander, shake them up to release as much water as possible.
4) Put potatoes into dry bowl. Drizzle 1 tablespoon of oil over, toss. Sprinkle garlic powder, salt, and pepper over potatoes and toss to coat. Sprinkle flour over potatoes and toss to evenly coat.
5) Spread out over cookie sheet without overlapping. Drizzle remaining tablespoon of oil over potatoes.
6) Bake for 25 minutes, remove from the oven and carefully give them a turn. Place back into the oven for an additional 15-20 minutes or until browned to your liking.

Sprinkle parsley over potatoes. Serve immediately.

Potato on FoodistaPotato
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Twice Baked Potato Casserole….

Posted by on August 3, 2010

Often times, potatoes on sale in the bag have varied sizes in them. What to do with the small potatoes? This is the perfect recipe for small potatoes you wouldn’t necessarily bake or stuff. I like that that small potatoes don’t require an hour of baking time like the large ones. You don’t have to be particularly careful when scooping out the flesh of the potato like when you are making a typical twice baked potato. The not so perfect skins line the bottom of the dish. If you’re like me and love the skins, you are going to love this recipe!

Twice Baked Potato Casserole

2 lbs. small or medium baking potatoes
2 tablespoons butter + 2 teaspoons for buttering the baking dish
¼ cup sour cream
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
8 oz. shredded sharp cheddar cheese
2 tablespoons fresh chives or green onions thinly sliced

1) Preheat oven to 400’. Butter a 2 quart baking dish with 2 teaspoons butter, set aside. Bake potatoes for 30-40 minutes, or until soft.
2) Remove from oven and let stand at room temperature for 10 minutes.
3) Line your hand with a clean kitchen towel to hold the warm potato. Cut potatoes in half and scoop out center and place into a medium mixing bowl. Line your baking dish with the potato skins on the bottom and partially up the sides. (You will have an over abundance of skins, if you really love them, break them into small pieces and throw them into the bowl with the flesh, remember the skins contain most of the vitamins!)
4) Add 2 tablespoons butter, sour cream, milk, salt, and pepper to the potatoes in the bowl. Using an electric mixer, beat for about 30 seconds. If too thick, add more milk. Fold in half of the cheese. Carefully pour potatoes over skins in baking dish. Spread evenly. Add remaining cheese. Bake at 350’ for 15 minutes, or until cheese is melted. Top with chives or green onions.

*If you choose to make these potatoes ahead and go from refrigerator to oven, bake in preheated 350’ oven for 30-35 minutes.
*These do NOT freeze well.
*Feel free to top with crumbled bacon:-)

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Mickey Potatoes…..

Posted by on July 5, 2010
These are “Mickey Potatoes,” named after my dear friend Mickey.  Being invited to her home for dinner is such a treat, she is an outstanding cook, baker, and friend.  Over the years, I have made these potatoes over and over again.  They are by far the most decadent and delicious potato I’ve ever had.  They are actually better the next day, so if you’re planning a barbecue, make them a day ahead and simply warm in the oven uncovered at 350′ for about 30 minutes.
Mickey and her husband Randy are avid travelers.  The photo above was taken in Turkey at Ephesus, an ancient Greek ruin.
Mickey Potatoes

2 teaspoons softened butter
1 large clove garlic, crushed
1 ¼ lb. Yukon gold potatoes, peeled and thinly sliced
12 oz. shredded Gruyere Swiss cheese
Salt and pepper
1 cup milk
1 cup heavy cream

1) Preheat oven to 375’. Generously butter a 2 quart baking dish. Crush garlic into dish and spread evenly around bottom.
2) Layer potatoes, salt and pepper, and Swiss cheese. Repeat, reserving plenty for the top.
3) Pour cream and milk over potatoes. Place in preheated oven for 50-60 minutes. Allow to sit for 15 minutes before serving.

Thank you Mickey!

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Oven Roasted Yuca…..

Posted by on May 5, 2010

If you’re entertaining, you can prepare the yuca all the way up to seasoning and roasting.  Refrigerate until you’re ready to roast, then toss with oil and season.  Allow 8 oz. per serving when buying.

2 large yuca roots, about 2 ½ lbs.
2-3 tablespoons olive oil
Salt and pepper

1) Line a cookie sheet with non stick foil. Set aside.
2) Peel yuca, cut into 3” pieces and cover with water in a large bowl.
3) Bring a large pot of water to boil with 2 teaspoons of salt. Drain yuca from bowl and add to boiling water. Boil for 15 minutes, time from the moment all yuca is in the boiling water.   Drain and allow to cool until you can handle with your hands. Preheat oven to 400’.
4) Cut the pieces of yuca into quarters, exposing the very center of the vegetable.  Remove the fibrous center with a knife and discard. Place cooled yuca into a large bowl. Drizzle olive oil over yuca, toss gently to coat. Add 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper and toss gently to coat.  Spread yuca over cookie sheet. Roast for 20-25 minutes.  Serve immediately.

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