Beets with Balsamic Glaze

This is from Simply Recipes.  Beets always look like gems to me.  The color and the shine say beauty.   I had a few, in the house, and I want

ed a simple recipe, very simple and Simply Recipes gave it to me.

Roasted Beets with Balsamic Glaze 

• 2 pounds red beets, medium sized, scrubbed clean, green tops removed
• Olive oil
• Salt
• 1/2 cup balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon grated orange zest
• Freshly ground black pepper

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Potatoes and Onions

It was a moment of  pure desire for a potato.  I didn’t care if it was boiled, baked or fried.  I wanted potato.  I followed my inner guide, cooked this up and had my potato.

Potatoes and Onions

3 medium potatoes, sliced thin (almost as thin as for potato chips)

1 large onion, sliced thin

spray olive oil

chopped parsley

salt and pepper to taste

Preheat oven to 400 degrees F.

Spray a baking pan with olive oil.

Layer potatoes and onions in baking pan.

Spray the top later with additional oil.

Bake at 400 degrees fro 20-30 minutes, until it is golden brown.

Sprinkle with salt and pepper to taste and chopped parsley.

 

Roasted Cauliflower – Pioneer Woman

When I began this blog, my stress was on cookbooks, magazines, foodie blogs and food websites.  Although, most of my recipes have come from different sources, I think I have fallen short in reviewing books and magazines.  I am blessed with a good cooking library and I do keep pulling books off the shelves and yes, using them.

I realized, if I don’t have the time to share all the dishes, I cooked, I can review the books.  Sometimes, for me, a review is the best way to inspire me.

Today, was the first time, I even looked at the Pioneer Woman’s new book, Pioneer Woman Cooks.  Reading through the names of recipes, I see dozens that I want to make.  The book is filled with photos as is Ree’s blog and that is a great help, even to the experienced cook.  If one has her own way of doing something, the pictures can be ignored.  I find that many photos on the page confusing.  On the other hand, when I had a question about a recipe, I always found the answer because of the photos.  What I didn’t like, and this may just be me, was the darkness of the pictures.  It is not going to stop me from cooking from the book.  There are too many great sounding dishes to pass up.

Tonight was leftover night.  I have been making a new item whenever we have leftovers.  It means little work but a spark for the meal.  The only requirement tonight was to use cauliflower while it was still nice and fresh.  I opened up the Pioneer Woman Cooks, looked up cauliflower and found a soup and roasted cauliflower.  Since, I was matching this with the leftovers, roasted cauliflower was my choice.  Instead of Panko, I used tortilla chip crumbs.

The prep time was short.  The hardest part was breaking the cauliflower into small pieces and that really is not a challenge.

Roasted Cauliflower – adapted from the Pioneer Woman

Ingredients

1 cauliflower, cut into pieces

spray olive oil

salt and black pepper, to taste

2 teaspoons onion powder or any spice

1  cup tortilla chip crumbs or Panko crumbs

2 tablespoons butter

Procedure

Preheat oven to 400 degrees F.

Spray a baking sheet with olive oil.

Spread cauliflower over the baking sheet and spray the top of the vegetable.

Sprinkle with salt and pepper.

Bake for 20 minutes until golden.

While cauliflower is finishing baking (last five minutes), microwave butter or melt in small saucepan.

Pour butter over crumbs in a small bowl.

Place cauliflower in small baking dishes (individual sized) and mound crumbs on top.

Bake for an additional 5 minutes or until crumbs brown.

Eat and enjoy each bite.  This is delicious.  For so little work, you get big taste.

Serve with fish, poultry, meat or vegetables.  This is going to become a favorite dish.

This is linked to Allergy Free Wednesday       Newlyweds

Roasted Tomato and Almond Pesto Pasta

A quick and simple recipe.

There isn’t much to say as a build-up to this recipe, other than, it is good.  The roasted tomatoes and nuts make a subtle combination, not too strong but definitely present.  If you like a more spicy dish, you could add some hot peppers, to the mix.

I do have difficulty toasting nuts.  I stand there, pushing them around and nothing happens so I go to the sink and wash a few dishes to suddenly smell a beautiful fragrance.  The nuts fooled me again and some are too brown but they are good.  Watch those almonds.

Roasted Tomato and Almond Pesto Pasta – Ellie Krieger adapted

From EatingWell.com

Ingredients:

Photo credit: Ed Bierman)

• 3/4 cup blanched  almonds
• 1 /4 bottle roasted tomatoes
• 3/4 cup lightly packed fresh parsley
  
• 1 tablespoon rice vinegar (garlic flavored)
  
•  1/4 teaspoon crushed red pepper
• 3/4 cup  olive oil
• 3/4 cup freshly grated Parmesan cheese

---

Method:

Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar, and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

This is linked to Allergy Free Wednesday

Herbed Spaghetti Squash – Emerill

I think that spaghetti squash is an illusion and the main reason, I make it is to see how close to spaghetti it looks.  You would think by now, I would be convinced as to its appearance.  I love to pull the shreds out although I hate getting the seeds from the squash shell.  Any tips on how to do this easily?

I don’t remember ever putting tomato sauce on spaghetti squash.  I can’t imagine it.  It doesn’t have the strength of real pasta and I think, it would be a wishy washy second to spaghetti.  Make it with some vegetables or in this case, herbs, and then it is magical.  I think of spaghetti squash dishes as subtle food.

Herbed Spaghetti Squash – adapted from Emerill

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 1 1/2 tablespoons olive oil
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
• 1/8 teaspoon  ground black pepper
• 1/3 cup shredded carrot 
• 1 tablespoon of chopped scallions

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.  Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the olive oil, spaghetti squash, herbs and pepper and toss thoroughly but gently to heat and combine.

This is linked to the Gallery of Favorites   Scrumptious Sunday Linky    Weekend Potluck    Mop it Up Mondays

Vegetarian Side Dishes and at Priya’s Easy N Tasty Recipes  

Tasty Tuesday           Real Food Wednesdays      It’s A Blog Party       Gluten Free Wednesdays     Whole Food Wednesdays

Roasted Chickpeas

This is a great snack or a side dish for dinner or lunch.  It is easy to make, needs little in terms of ingredients and it is scrumptious.  I took it out of the oven and started popping these, in my mouth.  They can become addictive.

I hope you give these a try.

Roasted Chickpeas

Ingredients

1 container of marinated chickpeas (16 ounce)

olive oil spray

salt and pepper to taste

Procedure

Preheat oven to 400 degrees F.

On a cookie sheet, place chickpeas.

Sprinkle with salt and pepper, lightly.

Spray with olive oil.

Bake at 400 degrees for 30 minutes, shaking pan, twice.

I like these warm but they are just as good cold.  It is up to you.  Take a bite —- crunch.

This is linked to  GCC Recipe Swap   Friday Favorites     See Ya in the Gumbo    Scrumptious Sunday Link Party      Mix it Up Monday     Totally Tasty Tuesdays (Mandy’s Recipe Box),    Talent Show Tuesday (Chef in Training), Trick or Treat Tuesday (Inside BruCrew Life),  Pennywise Platter Thursdays

Herbed Spaghetti Squash – Emeril Lagasse

 I am not sure why I don’t cook more of Emeril’s recipes because each time, I do, we like them.  I really must change this and add some of his other dishes.

I did make his simple herbed spaghetti squash which proves fancy does not win.  Simple dishes, appropriately spiced are the real champions.  This was also easy to do although it takes time for the baking.  You could microwave it for part of the time is you are running late.  Otherwise, it is in the oven and you are free to wash the floor, read a book, blog or play with your kids, whichever fits.

Herbed Spaghetti Squash      adapted  from Emeril Lagasse 

Ingredients

1 small spaghetti squash, about 2 1/4 pounds

1 tablespoon olive oil

1 tablespoon margarine

2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives,  parsley and sage, 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F

Cut squash in half, lengthwise, and place in a baking dish, cut side down.   Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly.

Remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the margarine, olive oil, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.

Serve immediately or cover and keep warm until ready to serve.

SERVES 4

This is linked to Show Your Stuff    

Oven Roasted Spicy Potatoes

P-leasing

O-utstanding

T-asty

A-dmirable

T-errific

O-ut-of-the-World

POTATO —-Yes the potato which is plain in appearance, often dirty, drab in color but oh so powerful, in the pot, in the pan, in the oven and on the grill.  Need I even say, I love potatoes.

Oven Roasted Spicy Potatoes

Ingredients:

10 small to medium red potatoes

olive oil spray for the pan

3 tablespoons olive oil

1 – 2 teaspoons garlic powder

1/2 teaspoon salt

plastic bag to marinade in

1 chopped onion

Method:

Preheat oven to 425 degrees F.

Wash potatoes thoroughly and cut into quarters of eighths, depending on the size of the potato.

In a sealable ziplock bag,  place olive oil and seasonings and shake well.  Include the chopped onions.

Place half the potatoes in bag and make sure, they are all covered.

Remove potatoes and put them aside.

Take remaining onions and potatoes and  add them to the marinade in bag.

Place in sprayed roasting pan, only one layer.

Bake at 425 degrees for 45 minutes or until golden.

Eat and enjoy.

This is linked to Real Food Wednesdays

• Roasted Red Potatoes with Zucchini and Squash. (chelyn23.wordpress.com)
• Food Friday and Roasted Potatoes are on the menu (tamelaquijas.wordpress.com)

Topped Baked Eggplant

I have been doing in an inordinate amount of cooking with eggplant, this season.  I discovered just how much I like it after thinking, I did not like it.  In truth, I don’t think, I would enjoy it, as part of a stew, soft and mushy.  I like when it is crisp and sets up other flavors to show their best side.

This was a Martha Stewart recipe but I ended up changing it, quite a bit.  Martha’s recipe can be found here.   I don’t enjoy mint in vegetable dishes.  I love mint chocolate chip ice cream and that is where mint, should stay, in my opinion.  I tried one time to include mint in a meat dish and that was the last time, I used it in anything than desserts.

Brownies with a mint filling are delicious.  Mint chocolates are great.  Gum with mint flavoring is the best.  Mint has its place, yes indeed.

After many years in education, I have learned that elementary school kids, at least boys, do not like mint in their cookies or cakes.  I also discovered that peanut butter is liked by only fifty percent of the guys.  Marshmallow does better, coconut much worse.  It is interesting to realize that their palates may not be  fully developed.

Topped Baked Eggplant

Ingredients

• 1 tablespoons extra-virgin olive oil
• 1 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
• Coarse salt and ground pepper
• 2 ounces  feta cheese, crumbled (1/2 cup)
• 1/3 cup red onion, diced small
• 2 medium tomatoes, seeded and diced
• 1/2 green pepper, diced
• 1 teaspoons red-wine vinegar, plus more if desired

Directions

Preheat oven to 425 degrees. Place parchment paper on baking sheet.  I used a cookie sheet.  A pizza pan would have worked, as well.

Arrange eggplant rounds in a single layer and season with salt and pepper. Bake until undersides are browned .

 Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.

Meanwhile, in a small bowl, mix together 1 tablespoon oil, feta cheese, onion, green pepper, tomatoes, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. 

Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.

I would have liked this better topped with mozzarella and cooked in the oven, for a few minutes, pizza style.  I love feta cheese but not so much, in this case.  Cheddar would have worked as would Tomato Basil Jack cheese.  This is a recipe, I would like to work on and change a bit.  Needless to say, you most likely will enjoy it Martha’s way.  It certainly caught my eye.

This is linked to   Makin’ You Crave Monday                Real Food Wednesdays       Dining with Debbie       Healthy 2day Wednesdays!    Tastetastic Thursdays            Pennywise Platter Thursday

Cabbage Kugel

A kugel is like a pudding but is made savory as well as sweet.  Examples of savory kugels are potato kugel, onion kugel, broccoli kugel and similar.  Sweet kugels are apple, noodle and rice kugels.   I think that most of them are drier than a pudding is but it is similar.  This cabbage kugel is almost like a custard and it is really great.  I took a taste and loved it.  I had to control my hand from putting the spoon back into the kugel.

Cabbage Kugel

Total Time: 1 hr

Servings: 6 servings

Ingredients

3 tablespoons olive oil

1 medium-size  head green cabbage (about 2 -/2 pounds), cored and thinly sliced

1 large  onion, finely chopped

1-1/2 cups  Rice milk

4   eggs, lightly beaten

1/2 cup potato chip crumbs (through a food processor) and 1/4 cup for topping

salt to taste

1/4 teaspoon  black pepper

Directions

Heat oven to 325 degrees F. Spray with cooking oil – 10-cup casserole dish.

Place oil in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in Rice milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.

Gently stir in eggs. Add 1/2 cup potato chip crumbs with salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.  Sprinkle a little sweet paprika on top for color.

Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

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