Vegetables

Peppers and Onions

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If bell peppers are on sale at the market this is definitely one of the ways I put them to use.  Making this ridiculously simple sauté at the beginning of the week and storing it in the refrigerator is something I’ve gotten quite used to as it ends up being a huge time saver throughout the week.  You can use this mixture for so many meals:  top burgers, brats, salads, grilled sandwiches or use them for tacos, quesadillas, omlettes, pastas, the list could go on and on.

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One of my favorite things to do with it is make tuna quesadillas for an unbelievably quick meal:  grease a saute pan with olive oil.  stack shredded cheese, peppers and onions, drained canned tuna and another layer of cheese between two whole grain tortillas.  cook for 3 minutes on each side over medium high heat or until a crispy crust forms and inside is melted.  Pure gooey deliciousness.

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Peppers and Onions

Ingredients

2 Tablespoons Olive Oil

2 Bell Peppers (red, yellow or orange), halved and sliced

1 Medium Onion, halved and sliced

1 Tablespoon White Wine Vinegar

Salt and Pepper to taste

Directions

Heat olive oil in a large skillet over medium high heat.  Add peppers and onions and cook for ten minutes, stirring occasionally.  Stir in vinegar, turn heat down to medium and cook for an additional three minutes or until the vegetables are cooked to your desired tenderness.  Season with salt and pepper.

Garlic Fries

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These are just ridiculous.  And by ridiculous I mean you won’t be able to stop shoveling them in.  There’s a small chance you may find yourself hiding in a closet with the entire bowl of these before they even reach the dinner table and I will not take responsibility, people; I am just the messenger.  It’s all about the method and if you get it right I assure you the results will be the most crispy, flavorful french fry you’ve ever tasted and that bite of garlic; oh you just wait.  If you make these once your family will be asking for them again and again.  They are as much work as opening a bag of frozen fries and making them…minus the preservatives and additives.  Fine by me.

Garlic Fries

Adapted from Bon Appetit, August 2011

Ingredients

2 Large Russet Potatoes

2 1/2 Tablespoons Canola Oil

1 Large Garlic Clove, grated or pressed

Kosher Salt

Directions

Preheat oven to 450 and spray baking sheet with cooking spray.  Cut potatoes into 1/3 inch thick slices and then again lengthwise into strips that are about 1/3 inch thick.  Toss potatoes in canola oil and arrange on prepared baking sheet in a single layer.   Place in the oven and cook for 30 minutes, flipping the fries every 10 minutes.  Turn heat up to 500 and cook for an additional 5 minutes.  Remove fries from oven, place in a bowl, add garlic and a couple pinches of salt and toss to coat.  Serve immediately.

The Best Baked Potatoes

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Okay all of you “experienced” mothers are going to roll your eyes at me right now and think “oh you just wait, someday you will look back and wish that you had what you’ve been given” or simply “you make me want to puke” but folks, I am home alone without my daughter and I HATE it.  My wonderful mother in law offered to take her for the morning…which was seriously like a dream.  I got to run errands..by myself…without rushing…or bribing..or singing old macdonald in the car.  It was pretty fantastic.  But then I got home and not one bit of it feels right without her here.  Even though she would be sleeping right now I’d still feel like I have her close and my house would feel complete.  Right now it pretty much feels empty.  Ick.  Sap?  Yes.  Attached?  Perhaps.  Do I care if you think I’m crazy?  Not one bit my dear friends.  I love you for you and I expect you to do the same in return 🙂  On a happier note…lets chat about these spuds…

This obsession of mine started in suburban Phoenix, Arizona and my gosh I’m embarassed to say it but I don’t even remember the name of the restaurant.  We were on a little getaway with my parents a couple years back and we grabbed dinner one night at a local steakhouse.  My dad and I ordered Salt Crusted Baked Potatoes and we both agreed they were the absolute best baked potatoes we’d ever had.  So here is an at home version.  And it is my favorite kind of “recipe”…one that you can remember off the top of your head.

They simply arent your typical baked potato.  My favorite part of any baked potato is the skin…but trust me, even if you don’t typically care for the skin these potatoes will absolutely change your mind.  The skin is so crispy…and salty..and roasted tasting.  And the insides are so incredibly tender and soft; it’s just an awesome combination.  Now the version we got at the restaurant was, without a doubt, packed with an unhealthful amount of salt so I tamed it down quite a bit for my version but they are still just as enjoyable.  The nice thing is that the salty crust flavors the potato so much that you won’t need to season the inside of the potato with additional salt.  I love mine toped with steamed broccoli, shredded cheddar, sour cream, green onion and hot sauce.  How do you top your tato??

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The Best Baked Potatoes

Ingredients

4 Large Russet Baking Potatoes

1 Egg White, lightly beaten

1 Teaspoon Salt

Directions

Preheat oven to 400.  Place beaten egg white in a shallow bowl.  Toss each potato in the egg white until it is completely coated, shaking off the excess whites.  Place on a baking sheet and sprinkle each one all over with 1/4 teaspoon salt.  Bake for 1 hour or until crust is crispy and center is soft.

Parmesan Green Beans

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New ways of making veggies are always welcomed in my kitchen and this one is a keeper.  It’s SO fast and effortless and the results are absolutely delicious.  I’ve often roasted broccoli and cauliflower using this method so when I saw this recipe for green beans I knew I had to try it; with a few modifications.  Recipes like this make me feel like it’s possible for anyone to get a healthful, balanced meal on the table no matter what kind of day they’ve had…pair this with grilled shrimp or fish and you have yourself a great dinner in less than 20 minutes.

Parmesan Green Beans

adapted from this recipe

Ingredients

1 Pound Fresh Thin Green Beans

3 Tablespoons Olive Oil

1/8 Teaspoon Pepper

1/2 Cup Fresh Grated Parmesan Cheese

Directions

Preheat oven to 400.  Place green beans on a baking sheet, sprinkle with pepper, drizzle with the olive oil and toss to coat well.  Spread the beans out in a single layer and bake for four minutes.  Remove from oven, sprinkle with the parmesan, toss to coat and place back in the oven for an additional 8-10 minutes or until a nice crust has formed on the beans.  Serves 4.

Warm Potato Salad with Mustard Vinaigrette

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This dish is so very simple to put together and can be made a couple of hours in advance and kept at room temperature.  It’s the perfect side dish to take to a picnic or bbq because it does not need to be refrigerated and is such a nice change of pace from your typical, expected potato salad.  I have made this in the past for many different bouts of company and had such great reviews from all.  The sweetness of the red potatoes pairs so well with the tanginess of the dressing and it makes a great side dish to almost anything; we especially love it along side grilled steak, pork or burgers.  Simple enough for a weeknight dinner and special enough for company; my kind of dish.

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Warm Potato Salad with Mustard Vinaigrette

adapted from this recipe

Ingredients

2 Pounds New Potatoes

1 3/4 Teaspoons Salt

1 Medium Shallot, finely chopped (about 3 Tablespoons)

1 Tablespoon Dijon Mustard

1 Tablespoon Stone Ground Mustard

2 Tablespoons Apple Cider Vinegar

1/2 Teaspoon Pepper

4 Tablespoons Olive Oil

1 1/2 Tablespoons Chopped Fresh Tarragon

Directions

Place potatoes and 1 teaspoon salt in a large pot and cover with water by one inch.  Bring to a boil and let cook for 10 minutes or until potatoes are just fork tender.  Drain in a colander.

While potatoes are slightly cooling in a colander whisk shallot, dijon and stone ground mustards, vinegar, 3/4 teaspoon salt, pepper, olive oil and tarragon in a large bowl until well combined.  Cut the potatoes into fourths and add them to the vinaigrette in the large bowl.  Stir potatoes gently to coat with the vinaigrette.  Serve immediately while salad is still warm or at room temperature.

Eggplant Bake with Tomato Cream Sauce

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In the process of putting this together last night I wasn’t quite sure what the end result would be.  What I did know is that I wanted something that reminded me of my moms zucchini casserole but a little more on the healthful side and I wanted it to be indulgent and light all in one.  All I can say is that I will be making this again and again.  It was incredibly simple with just a few ingredients and had our protein, veggies and healthy fat all in one delicious dish.  Although I have never done so, I would suspect this would be a great dish to put together ahead of time and bake just before you are ready to serve it.

I really felt I was taking a risk by not technically making a cream sauce and just mixing cream and parmesan together to pour over the top of the layers but man, it was a risk well worth taking; it made the process so fast and simple, too.

Here are what the layers look like

eggplant on the bottom

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Next goes the ground beef, if using, and the marinara sauce

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And last, the parmesan cream mixture and mozzarella

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Eggplant Bake with Tomato Cream Sauce

Ingredients

3/4 Pound Ground Beef, browned and drained, optional

4 Tablespoons Olive Oil

1 Large Eggplant, sliced 1/2 inch thick

1/3 Cup Heavy Cream

1/3 Cup Freshly Grated Parmesan Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 3/4 Cup Marinara

3 Ounces Fresh Mozzarella Cheese, cut into cubes

Directions

Preheat oven to 450.  Brush both sides of eggplant slices with olive oil and place on a baking sheet in a single layer.  Place in the oven and roast for 25 minutes, flipping halfway through, or until both sides are nicely browned.  Remove from oven and cool slightly.

While eggplant is roasting mix cream and parmesan together in a small bowl; stir well to combine.

Turn the oven down to 375 and grease a 9×13 baking dish.  Place the eggplant in a layer to cover the bottom of the dish…if the eggplant overlaps a bit that is just fine.  Next layer the ground beef, if using and then the marinara.  Last pour the parmesan cream mixture over the top and dot the top with mozzarella cubes.  Place in the oven and bake, uncovered, until bubbling and the top begins to brown, about 30 minutes.  Remove from oven and let sit for 5-10 minutes before serving.

Baked Sweet Potato Fries

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I love bar food.  Like, seriously love bar food.  Buffalo wings, fries, potato skins, nachos, all of it.  While I don’t indulge in it much, I am always trying to find new ways to get those fixes at home.  Sweet potato fries have become quite popular over the last couple of years and they are one of my favorites.  Quite honestly, put me in a restaurant that owns a deep fryer and give me a choice between a regular fry and a sweet potato fry and I’m team sweet potato all day long.  There is something about the crispy outside and the sweet soft inside…and when they top them with salt right out of the fryer?  Don’t even get me started.

Well, this is my home version.  I will say in all honesty they are not as crispy and indulgent as the deep fried version but folks, they’re wonderful.  And they will give you the exact same satisfaction with much less guilt.  They make a wonderful, easy side dish for so many meals and they are great solo or dipped in just about anything.  If you’d like to treat you tastebuds to one of my very favorite combos pair these bad boys with the spicy mayo dip from this recipe.  Knock-your-socks-off-delic.

It’s almost embarrassing to share this recipe with you because there is nothing to it.  Literally. An oven, a pan, sweet potatoes, olive oil and salt.  So now you have no excuse 🙂

A quick nourishment note about sweet potatoes:  It is nearly impossible to find a more nutrient rich food; full of antioxidants, fiber, folate, potassium, protein, Vitamin C, iron, calcium, the list could go on and on.  One of natures best medicines.

Baked Sweet Potato Fries

Ingredients

2 Medium Sweet Potatoes

3 Tablespoons Olive Oil

Sprinkling of Salt

Directions

Preheat oven to 400 with the racks in the middle.  Line two baking sheets with foil and grease or spray with nonstick cooking spray.  Slice sweet potatoes into 1/4 inch strips, heres an example

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Place potatoes in a plastic storage bag, add olive oil to the bag, seal and toss the potato strips around until they are well coated with the oil (if they are not completely coated in oil add a little more).  Arrange the potatoes amongst the two prepared baking sheets and be careful not to overcrowd them as they will steam instead of crisping up.  Heres what one of my pans looked like

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Place baking sheets in the oven and cook for 15 minutes or until bottoms begin to brown.  Remove from oven, flip the fries over one by one and place back in the oven for an additional 10 minutes or until desired crispness.  Remove from oven, sprinkle with salt and toss to coat. Serves four.