Poor Girl Eats Well: Recipe: Honey Glazed Roots & Sprouts with Pan-fried Garlic. So did everyone have a good time ringin’ in 2010? I had an absolute blast with a few friends and even found a new restaurant/bar to review, only I will wait until I can afford to go again on a night that isn’t in full party mode. Yesterday I took it easy (wasn’t hungover, just turned around with my sleep schedule, since I’m used to early nights due to work) and watched a few movies while I contemplated removing the Christmas decor around here. I decided to put that off for a wee bit longer and set about making some sort of veggie-filled dish for lunch so I could get back on track after all the New Year’s Eve indulging. It occurred to me that except for the giant bag of Brussels sprouts hanging out in my crisper, I was sorely lacking in any fresh vegetables.
Honey Glazed Roots & Sprouts with Pan-fried Garlic (serves 3-4; total cost per serving: ~ $2) While the vegetables are roasting, place the cooking oil in a small frypan or skillet and heat over medium high heat. Grilled Chive Potatoes Photo at Epicurious. Photo by José Picayo yield Makes 4 servings active time 30 minutes total time 55 minutes Preparation Cook potatoes in large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Stir butter, chives, and lemon peel in medium saucepan over medium heat until butter melts.
Coat grill rack with nonstick spray. Per serving: 300 calories, 17 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit. Rosemary Roasted New Potatoes Recipe at WomansDay.com - Holiday Vegetable Recipes. Parmesan Rosemary Sweet Potato Fries | Sarah’s Cucina Bella. This is my very favorite sweet potato fries recipe. Parmesan Rosemary Sweet Potato Fries are sweet, savory and absolutely craveworthy. He said it would never happen. Ever. He said that I should just accept that his tastes are what they are and they aren’t changing. He. You know. The moral is that when it comes to food, never say never. See, unlike his old standby corn, sweet potatoes for these fries don’t come in a can. Hallelujah, there is some hope. In the meantime, we’ve been having these babies weekly. I like to sprinkle a little extra salt just before serving . . . Like this post? Parmesan Rosemary Sweet Potato Fries Ingredients 1 1/2 lb sweet potatoes 1/4 cup olive oil sea salt 2 tbsp chopped fresh rosemary 1/2 cup freshly grated Parmesan Instructions Preheat oven to 400 degrees.
. © Sarah W. More Sweet Potato Recipes: Tags: sweet potato fries Category: Recipes, side dishes, sweet potato fries, vegetables. 50 Mashed Potatoes : Recipes and Cooking. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes. Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) Will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with?
Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1. Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious. Preparation Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Melt butter in heavy large saucepan over medium-high heat.
Divide grated cheese among 4 bowls and ladle soup over. No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad | This Dish Is Veg. Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt.
In a large frypan, heat another 1 Tbsp (15 ml) oil. Black-Bean and Tomato Quinoa Recipe at Epicurious. Photo by Romulo Yanes yield Makes 4 (side dish) servings active time 20 minutes total time 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Preparation Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.