Paula brought to brunch 1/13/19 - snow day
https://www.onceuponachef.com/recipes/arugula-salad-with-shaved-parmesan-lemon-olive-oil.html
very light and tasty
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Sunday, January 13, 2019
Monday, January 7, 2019
Roasted Fennel with Parmesan
https://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe-1943604#reviewsTop
got great reviews.
Someone also put cauliflower in.
Will try it with the fennel that's coming in Hungry Harvest basket this week!
got great reviews.
Someone also put cauliflower in.
Will try it with the fennel that's coming in Hungry Harvest basket this week!
Saturday, January 5, 2019
Roasted Carrots and Thyme
https://www.onceuponachef.com/recipes/roasted-carrots-with-thyme.html
Simple and very tasty! The carrots do shrink.
By Jennifer Segal
Servings: 4
Total Time: 30 Minutes
Ingredients:
2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil (can use a little less)
1/2 (use less) teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried) - good with combo of basil, thyme, Herbes de Provence
Directions:
1) Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
2) Slice the carrots on the diagonal about 1-½” thick. Make sure all pieces are approximately the same size to ensure even cooking.
3) Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.
Simple and very tasty! The carrots do shrink.
By Jennifer Segal
Servings: 4
Total Time: 30 Minutes
Ingredients:
2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil (can use a little less)
1/2 (use less) teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried) - good with combo of basil, thyme, Herbes de Provence
Directions:
1) Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
2) Slice the carrots on the diagonal about 1-½” thick. Make sure all pieces are approximately the same size to ensure even cooking.
3) Combine the carrots, olive oil, salt, pepper and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 20-25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.
Roasted Green Beans with Cranberries and Walnuts
https://www.onceuponachef.com/recipes/roasted-green-beans-with-cranberries-and-walnuts.html
Roasted Green Beans with Cranberries & Walnuts
By Jennifer Segal
Servings: 6-8
Ingredients:
2 pounds fresh green beans, stem ends trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and sliced into quarters
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts
Directions:
1) Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil.
2) Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop.
3) Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.
4) Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
5) Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar. Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
6) Drain the cranberries.
7) Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.
NUTRITION INFORMATION
Powered by Edamam
Per serving (8 servings)
Calories:104
Fat:5 g
Saturated fat:1 g
Carbohydrates:15 g
Sugar:9 g
Fiber:4 g
Protein:2 g
Sodium:301 mg
Cholesterol:0 mg
Roasted Green Beans with Cranberries & Walnuts
By Jennifer Segal
Servings: 6-8
Ingredients:
2 pounds fresh green beans, stem ends trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and sliced into quarters
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
1/2 cup dried cranberries
1/2 cup walnuts
Directions:
1) Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil.
2) Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop.
3) Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.
4) Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
5) Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar. Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
6) Drain the cranberries.
7) Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.
NUTRITION INFORMATION
Powered by Edamam
Per serving (8 servings)
Calories:104
Fat:5 g
Saturated fat:1 g
Carbohydrates:15 g
Sugar:9 g
Fiber:4 g
Protein:2 g
Sodium:301 mg
Cholesterol:0 mg
Tuesday, January 1, 2019
brunch menus
1/1/2019 - tim and debra, frank and pam, abdul and Delphine, linda and tom yau, and brendon for a little while
spiced nuts
try other starter - try hummus recipe from Cookie and Kate with cooking chickpeas with baking soda
frittata with arugula, red and yellow peppers, red onion and mozzarella. Topped with basil.
sautéed veggies in one pan, olive oil in frittata pan, poured in ROOM TEMP eggs and cheese, added sautéed veggies. Cook til edges are white -> into oven, cook until center barely jiggles when shaken. See recipe in cookie and kate https://cookieandkate.com/2018/best-frittata-recipe/
flank steak
wheat berry salad
black lentil salad with tomatoes - from Nutrition Action - needs work - added vinegar the next day and it was much better. Other black lentil recipes suggest red wine vinegar, I tried white balsamic.
Need to learn how to keep black lentils black and round - they sort of turn grey and flatter. Wonder if we need to specify black beluga lentils? Other recipe with OJ is much better.
roasted carrots with thyme - excellent - roasted about 30 minutes before, then wrapped in foil from pan until ready to serve. Can top with sprigs of thyme. Very good next day as well.
chocolate granita.
Guests brought:
salad
potatoes
fruit salad, orange almond cake with chocolate frosting, powdered milk and spelt flour balls in syrup
orange infused vodka
hot pepper sauce
Could have made a potato dish, left out black lentil salad. Would be good to use an easier recipe for grain salad.
Plan to try other veggies in frittata, although this was a good combination.
SNOW-IN BRUNCH 1/13/19 - Lisa Stark, Rosses, Robinsons
Salmon with screaming ginger salsa - from Nourish by Canyon Ranch; very moist and the salsa was great
Cauliflower cake with red onion topping - added TJ soy cheese instead of parmesan; need to reheat better. Tried at 220 and mostly still wrapped in foil, but it was barely warm
Roasted carrots with thyme
Couscous with apricot preserves vinaigrette
Ghiradelli brownies
guests brought:
arugula salad - Paula - https://www.onceuponachef.com/recipes/arugula-salad-with-shaved-parmesan-lemon-olive-oil.html; fruit salad; pumpkin cake (that Lori bought at a benefit).
spiced nuts
try other starter - try hummus recipe from Cookie and Kate with cooking chickpeas with baking soda
frittata with arugula, red and yellow peppers, red onion and mozzarella. Topped with basil.
sautéed veggies in one pan, olive oil in frittata pan, poured in ROOM TEMP eggs and cheese, added sautéed veggies. Cook til edges are white -> into oven, cook until center barely jiggles when shaken. See recipe in cookie and kate https://cookieandkate.com/2018/best-frittata-recipe/
flank steak
wheat berry salad
black lentil salad with tomatoes - from Nutrition Action - needs work - added vinegar the next day and it was much better. Other black lentil recipes suggest red wine vinegar, I tried white balsamic.
Need to learn how to keep black lentils black and round - they sort of turn grey and flatter. Wonder if we need to specify black beluga lentils? Other recipe with OJ is much better.
roasted carrots with thyme - excellent - roasted about 30 minutes before, then wrapped in foil from pan until ready to serve. Can top with sprigs of thyme. Very good next day as well.
chocolate granita.
Guests brought:
salad
potatoes
fruit salad, orange almond cake with chocolate frosting, powdered milk and spelt flour balls in syrup
orange infused vodka
hot pepper sauce
Could have made a potato dish, left out black lentil salad. Would be good to use an easier recipe for grain salad.
Plan to try other veggies in frittata, although this was a good combination.
SNOW-IN BRUNCH 1/13/19 - Lisa Stark, Rosses, Robinsons
Salmon with screaming ginger salsa - from Nourish by Canyon Ranch; very moist and the salsa was great
Cauliflower cake with red onion topping - added TJ soy cheese instead of parmesan; need to reheat better. Tried at 220 and mostly still wrapped in foil, but it was barely warm
Roasted carrots with thyme
Couscous with apricot preserves vinaigrette
Ghiradelli brownies
guests brought:
arugula salad - Paula - https://www.onceuponachef.com/recipes/arugula-salad-with-shaved-parmesan-lemon-olive-oil.html; fruit salad; pumpkin cake (that Lori bought at a benefit).
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