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Posts Tagged ‘roasted’


The smell of roasting vegetables lifts my heels off the floor. I immediately have warm thoughts, warm feelings and my anticipation for dinner rapidly increases. I love to roast all root vegetables with olive oil, salt and pepper…so simple and so good.

Brussel sprouts, although not a root vegetable, is also one of my favorite veggies to roast. The taste of oven roasted Brussel sprouts is heavenly. If it was 100 degrees out, I would probably still roast ’em!

It’s a win-win with these oven roasted Brussel sprouts. They taste amazing and the rosemary is the perfect compliment to the oven roasted flavor. Moreover, Brussel sprouts are packed with vitamin C, E and A. All of which offer antioxidant support. The vitamin K in Brussel sprouts offer anti-inflammatory benefits. More about the nutritional perks!

Oven Roasted Brussel Sprouts with Rosemary
Serves Two

Print Recipe

– 2 cups Brussel sprouts, halved
– 1 Tbls fresh rosemary, chopped
– 1 Tbls extra virgin olive oil
– sea salt and pepper to taste

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well. Lay Brussel sprouts on baking sheet. Bake for 20 to 25 minutes.

Remove from oven and enjoy!!

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Pumpkin is the name of the game these days. Guaranteed most culinary, and various lifestyle magazines at the moment, promote a pumpkin related recipe or decoration idea…Pumpkin pancakes, pumpkin stew, etc…

If you saw my Pumpkin Pie Oatmeal post you’ll know that I L-O-V-E pumpkin! It’s incredibly tasty, versatile in recipes and good for you. For instance, it’s high in Vitamin C, dietary fiber, potassium and other great things.

I become a bit melancholy when canned pumpkin puree leaves the market shelves around January. This year is going to be different and naturally the troubleshooter in me is coming out. I’m going to make my own pumpkin puree, freeze some and stockpile! I win! Sayonara pumpkin withdrawals.

What do you enjoy but find yourself missing once it leaves the store shelves?

Homemade Pumpkin Puree

Print Recipe

– 1 pie pumpkin or sugar pumpkin.
Using a jack-o-lantern pumpkin will not yield the same results!

Preheat oven to 400 degrees.

Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.

Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.

Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.

Enjoy! You’ve just made pumpkin puree. The difference in taste from canned versus homemade is outstanding. I am a homemade pumpkin puree devotee for life!

Store in an air-tight container in the refrigerator or freeze some in an air-tight container for later use.

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Mama Mia! Va Bene! Salute! Ti Amo!

caprese loaf

I don’t speak Italian, but for some reason, when I made this loaf and tasted it the Italian in me sprouted. If you know me, you know that I don’t have an ounce of Italian in my lineage, but this loaf makes me feel like a resident of Rome. Italian speaking and all! Oh mama mia.

Not only does this loaf beam with the fresh flavors of Roma, Italy, it’s also not something to feel guilty about eating. You heard right! I used whole wheat flour, part-skim mozzarella, fresh tomato and basil, skim milk and extra virgin olive oil. I added white mushroom for flavor and texture; glad I did because it’s adds a layer of flavor that rounds out the whole loaf. Mmmm!

Nutritional perks –

    Tomato – good source of Vitamin E and B6, magnesium and copper. a very good source of dietary fiber, Vitamin A, C and K.
    Fresh basil – good source of protein, Vitamin E and riboflavin. a very good source of dietary fiber, Vitamin A, C, K, and B6, folate, calcium and iron. Damn! Basil, you rule!
    Mozzarella – good source of protein and Vitamin B12. a very good source of calcium.
    White mushroom – good source of dietary fiber, protein, Vitamin C and iron. a very good source of Vitamin D and B6, and riboflavin.

There aren’t many savory quick breads out there. We’re used to seeing quick breads like banana-nut bread, pumpkin bread, apple spice bread and others. So, when I stumbled upon a recipe for a roasted vegetable cake by Chef Wanabe, I took the method and added the flavors I like and created a quick bread. Sliceable, shareable, aromatic and enjoyable!

You can take this recipe and add your favorite roasted vegetables to make it your own. Guaranteed, you’ll make something delish!

Italian Caprese Loaf
– 1 1/2 cups cherry tomatoes, cut in half
– 1 cup white mushrooms, sliced
– 3 1/2 slices of part-skim low moisture mozzarella cheese
– 1 1/2 Tbls fresh basil, chopped
– 3 eggs
– 6 Tbls skim milk
– 4 Tbls extra virgin olive oil
– 1 1/2 cup whole wheat flour
– 1 Tbls shredded parmesan cheese
– 1 Tbls baking soda
– Sea salt and pepper to taste

Making the oven roasted tomatoes and mushrooms for the loaf
Preheat the oven to 350 degrees. Lay the tomatoes and mushroom on a baking sheet and toss in a little bit of olive oil, salt and pepper to taste. Roast for 20 to 30 minutes. Remove from oven and let cool.

cherry tomatoes cut in half, ready for roasting!

Making the loaf
Spray a loaf pan with non-stick cooking spray.

In a large bowl, combine the eggs, milk and olive oil and beat combine.

Add the roasted mushrooms (save a few for garnish), flour, Parmesan cheese, baking soda and salt and pepper. Fold in the chopped basil.

fresh chopped basil

Pour half the batter into the loaf pan. Layer the mozzarella slices onto the batter. Add a layer of the roasted tomato (save a few for garnish) on top of the mozzarella slices. This is going to add a decadent layer of melty cheese when the loaf is finished being baked. You will enjoy, I promise!

sliced mozzarella


middle layer of mozzarella & roasted tomatoes

Add the last half of the batter on top of the mozzarella and roasted tomato layer. Top the loaf with the remaining roasted tomatoes and mushrooms.

Bake for 50 minutes. Remove from the oven and cool the loaf on a wire rack. When you can touch the pan without oven-mits, remove the loaf from the pan.

Slice and savor!

want seconds?

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Dark chocolate, red wine, a good hefeweizen, butter, butter ON toast, a slice of pie, ice cream, ice cream CAKE…what’s the saying?

“To much of a good thing is bad”

Maybe true, maybe not, it depends right? Hello! Can one have too much hugging? Too much laughter? Last time I checked no one died from laughing too much. But, I guess it applies to some things.

Hummus. It happened to me. I really love hummus, especially the spicy kind but I got a bit hummus’d out recently. Sad, right?! I didn’t think the day would come; seriously, I grew up on hummus! Nevertheless, my hummus slump will pass, I’ll probably be back on it next week! In the mean time, I need some chickpea, not the hummus form…in another form!

I was looking for something untraditional as it applied to the standard hummus varieties. Well, I love Indian food and Moroccan food. I thought, why not yellow curry and cinnamon, both of which is either in Indian cuisine or Moroccan cuisine. I think I found a winner-snack and I think you’ll like it too.

Say “Hello” to my oven-roasted chickpeas tossed in yellow curry powder and cinnamon. Toasty, crunchy, warm-tasting and the antithesis of boring. If you don’t feel like having popcorn movie night-after-movie night, then have some roasted chickpeas. Need to catch up on the Oscar noms? How about pop-in a film or two and roast some chickpeas, heck ya! Chickpeas are packed with good things for your body. Curry and cinnamon? Well, they’re all-stars too. Allow me to elaborate…

Nutritional perks –

    Chickpeas – very low in cholesterol. good source of dietary fiber, Vitamin B6 and folate
    Cinnamon – good source of Vitamin K and iron. very good course of dietary fiber and calcium
    Curry powder – good source of Vitamin B6, folate and magnesium. very good source of dietary fiber, Vitamin E and K, iron and manganese.

Oven Roasted Chickpeas tossed in Curry Powder & Cinnamon
– 8 oz canned chickpeas (i.e. garbanzo beans), drained and rinsed. I prefer the no-salt added kind. If you want more than 8 oz, by all means, go for it!
– Nonstick cooking spray. I used extra virgin olive oil cooking spray.
– 1 tsp yellow curry powder
– 1/2 tsp ground cinnamon

You can decide on the curry to cinnamon ratio. If you want more cinnamon then add more and vice-versa.

Preheat oven to 400 degrees. Spray a baking sheet with the nonstick cooking spray.

Spread chickpeas on a baking sheet and spritz some cooking spray on those hotties.

Mix the curry powder and cinnamon and sprinkle on top of the chickpeas. Roll the chickpeas around so that all are covered in the powerdy goodness.

Roast for 45-50 minutes. Stir the chickpeas around every 10-15 minutes.

Remove from oven, allow to cool a bit and enjoy this good and good for you, snack! Isn’t it so nice to enjoy the chickpea in a form other than hummus or on top of a salad? I think so.

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