Roasting Vegetables

Here are some recipes I like for roasting vegetables:

Kale chips
- 1 bunch of kale

1. Preheat oven to 350. Take stem out of kale. No need to chop up.
2. Place kale in large ziplock. Pour in maybe 1/4 c olive oil, some parmesan and bread crumbs if you're feeling fancy. Give it a good shake and knead.
3. Pour out on a baking sheet. Sprinkle with sea salt (you could also put this into the bag, but sometimes I put too much salt in).
4. Bake for 15-20 minutes until crisp.

Roasted brussels sprouts, potatoes, and carrots
- 1 red onion
- 3 carrots
- 14 oz yukon gold potatoes
- 3/4 lb brussels sprouts
- 1 bunch thyme

1. Preheat oven to 475. Cut off and discard the stem ends of brussels sprouts; cut into bite-sized pieces.
2. Medium-dice potatoes.
3. Peel carrots and cut into bite-size pieces.
4. Pick the thyme leaves off the stems.
5. Place all veggies on sheet pan. Drizzle with olive oil, season with salt and pepper; toss to coat.
6. Arrange in a single, even layer. Roast 25-27 minutes or until browned and tender when pierced with a fork.

Also try, parsnips, sweet potatoes, rutabagas, turnips, etc.

Arugula-Pear Salad & Lemon Vinaigrette

This is one of our favorite salads!

3 oz arugula

1 lemon

1 pear thinly sliced

1 shallot minced

a pinch of grated pecorino cheese for garnish

Combine the juice of the lemon, 1/2 t salt, 1/4 t pepper, the shallot and 2 T olive oil. Just before serving, toss with the sliced pear and arugula. That easy!

Fall Vegetable and Goat Cheese Quiche with Arugula-Pear Salad and Lemon Vinaigrette

4 eggs
1 pie crust
4 oz goat cheese
3/4 c milk
5 oz brussels sprouts
1 leek
1/3 c grated pecorino cheese

Recipe Arugula-Pear Salad & Lemon Vinaigrette

1. Preheat oven to 425. Discar root end and upper, dark-green leaves of leek and wash thoroughly. Medium dice leek. Cut off and discard the stem ends of the brussels sprouts. Pick off and reserve the brussels sprouts leaves until you reach the lighter cores; discard the cores. Crumble the goat cheese.

2. In a medium non-stick pan, heat 1 T olive oil on medium until hot. Add leek, salt, pepper. Cook, stirring occasionally, 2-4 minutes or until softened. Add brussels sprouts and 1 T water; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until sprouts are bright green and slightly softened. Remove from heat.

3. While the vegetables cook, this is a great time to make the lemon vinaigrette fro the Arugula-Pear Salad. Crack the eggs into a large bowl; beat until smooth. Whisk in the milk and all but a big pinch of the pecorino cheese; season with salt and pepper. Add the cooked vegetables and whisk to thoroughly combine.

4. Place the pie crust on a sheet pan. Pour the filling into the pie crust. Evenly top with goat cheese; season with s&p.

5. Place quicke in oven and bake 26-28 minutes or until crust is brown and filling is cooked through and slightly crispy on top. Let stand at least 5 minutes before serving.

6. Toss the sale and serve with the quiche.

Butternut Squash and Kale Rigatoni with Crispy Rosemary and Butter Lettuce Apple-Salad

We've been trying out Blue Apron meals around here. It's been great, but not completely for what you think. The fresh ingredients are great and remeasured (but not pre-cut, which I like), but the meat is so-so. I like it because I don't have to plan, shop, or pre-measure. I especially like that Jared hops right in and starts cooking. It's made me so happy. And I have at least 2 meals for the week that I know will be filling and - let's be honest - there on the table. Here's one of the recipes that was solid. 

3/4 lb mezze rigatoni pasta

3 cloves garlic

1 bunch Lacinato kale

1 butternut squash

1 apple

1 head butter lettuce

1 bunch rosemary

4 T butter

2 T red wine vinegar

1 T whole grain dijon

1/2 c grated parmesan cheese

1. Prep ingredients. Heat a medium pot of salted water to boiling. Small dice squash, pick rosemary leaves off stems, mince the garlic, roughly chop the kale, cut the apple into matchsticks and toss with 1/4 of the vinegar. 

2. Fry the rosemary in a thin layer of oil on medium-high heat about 1 minute. Transfer to a paper towel. 

3. Cook pasta and vegetables. Add pasta and cook 9-11 minutes, al dente. Reserve 1/2 c cooking water. Heat the pan used for the rosemary on med-high until hot. Add squash, salt, pepper. Cook, stirring occasionally 8-10 min. Add garlic and kale, salt and pepper. Cook 2-3 minutes until kale is wilted. Transfer to a bowl. 

4. Add the butter to the pan used for the veggies. Cook 15-30 seconds until butter foams. Then continue cooking swirling the pan 2-3 more minutes until deep golden brown and nuttily fragrant. 

5. Add the pasta, veggies, half of the reserved cooking water to the browned butter. Stir frequently 2-3 minutes. Transfer to a serving dish. 

6. In a small bowl, make the vinaigrette. Combine remaining vinegar, mustard, salt and paper and 2 T olive oil. Combine vinaigrette with the lettuce and apple. Garnish with the rosemary and cheese. 

20-minute Chicken Noodle Soup

My friend, Brittany, gave me this recipe. I have a few soups in my arsenal that are fast, but this is a really really fast recipe!

46 oz chicken broth

1/2 lb boneless skinless chicken breasts -bite size (2 breasts)

1 1/2 cups uncooked med egg noodles

1 cup sliced carrot

1/2 cup chopped onion

1/3 cup sliced celery

1tsp. dill weed

1/4 black pepper

In a large saucepan, over medium high heat, bring all ingredients to a boil. Reduce heat; simmer 20 minutes or until chicken and noodles are cooked. Yum

Potato Leek Soup - Vegan

• 2 Tbs. olive oil
• 1 Tbs. coconut oil
• 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
• 1 small onion, diced
• 1 tsp. coarse salt; more to taste
• 1 hearty sprig fresh thyme
• 1/2 bay leaf
• Small pinch saffron, crumbled
• Pinch cayenne
• 4 cloves garlic, thinly sliced
• 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
• 4 cups homemade or low-salt vegetable broth
• 2 Tbs. minced fresh flat-leaf parsley
• Crème fraîche, for serving
• Freshly ground black pepper to taste

In a heavy-based pot, heat the olive oil and coconut oil until quite hot. Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and vegetable broth. Increase the heat and bring to a boil. Reduce the heat to a bare simmer, cover, and cook until the potatoes are tender, about 15 minutes. Discard the thyme sprig and bay leaf. Transfer 1 cup of the soup to a blender to purée and then return the purée to the pot. Adjust the seasonings. Ladle into shallow bowls; garnish with the parsley, crème fraîche, and pepper.

(adapted from www.finecooking.com)

Crockpot Buttered Chicken

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite size chunks
• 1/2 onion, finely minced
• 2 tablespoons butter
• 3 cloves garlic, minced or grated
• 1 tablespoon freshly grated ginger
• 2 teaspoons curry powder
• 1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
• 2 tablespoons garam masala
• 1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
• 1 teaspoon cayenne pepper (use less if you are not a spicy person)
• 1/4 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
• 1/2 cup greek yogurt (I used 0%)
• 1/4 cup half and half or heavy cream
• cooked white rice, for serving
• Fresh homemade Naan, for scooping (a must!)

In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.

Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan

(from http://www.halfbakedharvest.com)