Archives for posts with tag: Veggies

DH and I were woken up this morning twice (at 3 AND 4 AM) with the goofiest thunderstorm in January, complete with thunder, lightning, hail and tornado sirens. Poor Gracie was a complete nervous wreck. And my poor Mini was sitting outside on the driveway. ūüė¶ Both have survived the trauma, although I’m pretty sure Gracie was laying in the exact same position on the bed when I got home tonight as she was when I left for work. On my black sweater. Which is now white.

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The pill.

Despite my lack of sleep, I’ve remained committed to making sure I’m eating healthy (because let’s face it, there is always a perfectly good excuse that we can use to rationalize stuffing our faces with Nachomama’s enchiladas instead of a salad). I adapted this salad from a recipe I picked up in food photography class last fall, originally posted at Sounding My Barbaric Gulp

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Obv. Food photography class was more beneficial for the recipes than any photography skills!

Winter Panzanella Salad

Croutons
2 cups day old bread, broken into pieces (I used sourdough)
2-3 tbsp olive oil
1 clove minced garlic
Salt And pepper

Heat oven to 400. Spread bread out on a baking sheet. Toss with olive oil and garlic, then add some salt and pepper. Roast for 7-8 minutes or until toasty. Let cool.

Salad
1 head radicchio, sliced and chopped
1 lb brussel sprouts, cleaned and quartered
4 slices of thick cut bacon, cooked and broken into small pieces
2 Fuji apples, diced
Seeds from half of a pomegranate
Shaved Parmesan cheese

Dressing

1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp sugar
1-2 tsp dried thyme
Salt and pepper

Combine all ingredients (including croutons in a very large bowl). Toss with dressing and serve. Will keep for 2-3 days, although radicchio may get a bit bitter over time.

A winter salad that doesn’t feel like bird food! Woo-hoo! Enjoy!

Beth

It won’t be a surprise to anyone who knows me that I more than maximized my holiday time off. I was grateful to not spend two days in the car, and instead I:
1. Cleaned the house, twice
2. Painted the ceiling of two rooms, and re-painted our study/laundry room
3. Did 15 loads of laundry
4. Ran more errands than I care to remember (I think I was at the mall more during December than I was during the entire 11 months previously in 2011).
5. Cleaned out three closets and re-organized my jewelry box
6. Saw 3 movies in the theatre, another on Netflix, caught up on plenty of 30 Rock and found a new BBC program on Sherlock Holmes that is delightful
7. Baked half a dozen different cookies as well as made homemade cinnamon rolls
8. Tore our kitchen apart at least 4 times, of which DH graciously helped me clean up each time

All in all I rather enjoyed myself. And now I am sitting in bed, watching The Closer, trying to convince myself that 11 is a perfectly acceptable time to go to bed when the alarm is set for 5. And to mentally prepare myself for going back to work and getting back in gear (I haven’t really been in gear since vacation, and I’m not fully sure I want to be there either).

Fair warning, I might be a little cranky as I wean myself off the sugar and alcohol that I subsisted on during the holidays. To ease the pain, I will be eating this as part of my detox, borrowed from Two Peas & Their Pod

2 large sweet potatoes, peeled and cubed
1 medium red onion, roughly diced
2 tbsp olive oil
1 large bunch kale
1 cup quinoa
3 tbsp balsamic vinegar
1/2 cup dried cranberries
Pine nuts

Place sweet potatoes and red onions on a baking sheet. Toss with olive oil, and season slight with salt and pepper. Roast at 400 for 25-30 minutes, or until soft. Add to a large bowl. Then place kale pieces on the baking sheet- roast until dark green (I put mine on the top shelf to get a little crispy)-about 15 minutes.

Meanwhile, place 2 cups of water and the quinoa in a saucepan. Being to a boil for about 2-3 minutes, then turn the heat down and simmer until water is go e ( about 15 minutes). Add cooked quinoa to bowl.

Toss with balsamic, then add the dried cranberries. Serve with some pine nuts for a nice crunch.

You’ll catch me chewing down over lunch. Best of luck heading back to the old grind.

Beth

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Curried Sweet Potatoes with Caramelized Onions

I’m trying to learn to write these blogs using the iPad WordPress app. Considering I’m not terribly effective at using WordPress period, it’s a humbling experience. This is my hobby that I keep even though I pretty much suck. Add to that a gal who’s stuck on a late, crowded flight to North Carolina and I apologize ahead of time.

I love eating in the winter. Foods that are typically summer foods just never seem that satisfying to me. I’d much rather have a cup of vegetable bean soup than a Greek salad. I prefer to turn those fresh tomatoes into a marinara sauce. (I think the only veggie that I prefer raw is cucumber, and that’s really because I really can’t imagine a cooked cuke!)

I grew up as a kid on root veggies, as that’s what came out of my grandparent’s garden. Mostly white potatoes. To this day, I have no idea why we didn’t grow sweet potatoes, especially since they seem to do pretty well in Midwestern climates- as evidenced by the foot longs that came in the last CSA delivery for the fall. I guess they aren’t German enough for my traditional grandparents (cabbage we had!!)

I didn’t get hooked on sweet potatoes until DH and I got married. That was because the BBQ joint down the street from our first home offered a baked sweet potato for a side and I was convinced that I was doing something healthy for myself by covering that thing in butter and brown sugar while downing it with my ginormous pulled pork sandwich and light beer. It was the easiest place to grab dinner on the way home after a long day, which equated to at least once a week.

As a result of my BBQ fare, I started experimenting with sweet potatoes. And I introduced them to my dam as a Thanksgiving side dish. Except I put curry in them. Curry and sweet potatoes are amazing. And sweet onions. They must all be listed together in the Flavor Bible as a match made in my heaven (which also includes a glass of Merlot, a kitty, and a cheesy formulaic murder mystery).

So in the spirit of Thanksgiving, try these out your fam instead of those candied sweet potatoes (which have no nutritional value left IMO). And maybe try them out a little ahead of time in case you have some serious traditionalists at your Thanksgiving table.

Ingredients
2 lbs sweet potatoes, peeled and cubed
2-3 tbsp butter
Heavy cream or 2 percent milk
2-3 tbsp curry powder
1/4 tsp crushed red pepper

For caramelized onions
2 large sweet onions, diced
4 tbsp butter

In a large saucepan, boil potatoes for about 20-25 minutes or until tender. Once cooked, drain and mash, adding butter and dairy until desired creaminess. Stir in the curry powder and red pepper.

While potatoes are cooking, melt butter for the onions in a separate skillet. Add the onions and cook on medium heat until brown…may take up to 45 minutes. Top your sweet potatoes and serve.

Guess I know what I’m going to try to make once I finally find myself home at a decent hour to cook a meal. Or potatoes.

Beth

I’m a greens gal.¬† Every kind of greens.¬† Except brussel sprouts.¬† They smell funky.

I adapted this dish from Giada De Laurentis from foodnetwork.com. It was my favorite dish at Thanksgiving.  Greens.  Go figure. I only made the turkey for DH.  And somehow my sister failed to get a picture of the turkey.  But I digress.

This is a very quick recipe. No needs to be a perky quasi-Cali/Italian gal with a perky chest to pull it off.  It will become my new go-to greens standard.  I would recommend trying it with some fresh parmesan-reggiano from The Merch.

 

 

It's easy being green when you're dee-licious

 

Kale and Green Beans with Parmesan

1 Tbl olive oil
1 onion, diced
8 oz cremini mushrooms, sliced
2 lbs green beans, cut into 1 inch pieces
1 tsp salt
1/2 tsp ground black pepper
1/4 white wine or white wine vinegar
1/2 Tbl curshed red pepper flakes

   
2 bunches of kale, washed and stemmed
fresh juice of 1/2 lemon
Grated Parmesan
Warm the olive oil in a large skillet.¬† Add onions and cook until translucent.¬† Add mushrooms, green beans, salt, and pepper.¬† Cook for 2-3 mins, then add white wine and cook until green beans are tender.¬† Add kale and red pepper, cook down until kale is wilted.¬† (I always have to add the kale a bit at a time, b/c I always buy too much kale.¬† It’s a sickness).

Once everything has cooked down, add the lemon juice.  Transfer to a serving dish and grate fresh parmesan cheese over the greens.  You will be happy.   If not, bring me the leftovers.

Beth