Tuscan Asparagus

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This is the asparagus recipe I made for the pasta party.  I actually remade it last night since I didn’t get a picture at the party and it is so good that I had to post it.  I made 1/2 of the recipe in this picture.  For the party, I used 2 big bunches of asparagus.  I don’t think there was any left at the end of the night.

This recipe would be great for Easter or any holiday.

Tuscan Asparagus

Tuscan Asparagus

1 1/2 lbs fresh asparagus, trimmed
1 1/2 cups grape or small cherry tomatoes, cut in half
3 tbsps pine nuts ~ I left off
3 tbsps olive oil, divided
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp fresh lemon juice
1/3 cup Parmesan cheese
1 tsp grated lemon peel

Preheat oven to 400º.

Line a 15×10 baking sheet with foil. Place the asparagus and tomato halves and pine nuts on the foil-lined baking sheet.

Mix 2 tbsps olive oil, garlic, salt and pepper and pour over asparagus and carefully mix to coat all the vegetables.

Bake 15-20 minutes or until asparagus is tender. Drizzle with remaining tbsp of olive oil and lemon juice. Sprinkle Parmesan and lemon peel over the top. Carefully toss to combine.

Makes 8 servings.

Tuscan Asparagus 2

This recipe is part of Pasta Bar Birthday Party.

Source:  Tuscan Asparagus

Happy Cooking!

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Honey and Soy Glazed Carrots

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Wow!  My allergies have been going crazy lately.  If you don’t see me for awhile, I am down for the count.  A few of my fruit trees are blooming and while they are pretty, they are driving me crazy!

I love carrots.  I think because they are on the sweet side.  This recipe just enhances the sweetness of the carrots.  It’s very easy ~ cutting the carrots into matchsticks was the most “difficult” part.

Carrots

Honey and Soy glazed Carrots

2 lbs carrots, peeled and cut into matchsticks
2 tbsps butter
2 tbsps soy sauce
1 1/2 tbsps honey
Kosher salt and freshly ground black pepper to taste

Cook the carrots in boiling water until tender ~ about 8 minutes. Drain. Set aside.

In a large skillet, melt the butter. When melted, stir in the carrots and soy sauce and saute over high heat until the carrots are getting brown in spots ~ about 2 minutes.

Lower heat to medium and stir in honey and stir until all the carrots are glazed ~ about 2 minutes.

Sprinkle with salt and pepper to taste.  Serve.

Makes 8 servings.

Carrots 2

Source:  Hearts of Palm

Happy Cooking!

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Roast Cabbage

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I love cabbage in all forms.  In fact, when I was a kid, my favorite food was creamed cabbage.  Very weird.  The rest of my family doesn’t eat it unless it’s in cole slaw form and then only certain cole slaws and then they only eat it with pork barbecue or ham.  They don’t know what they are missing.

This cabbage recipe is very easy to make and it’s wonderful.  It might fall apart a little when putting it on the baking sheet but just put it back together.  When it roasts, the outside pieces get really dark so just toss them away if you don’t want them.

This recipe is perfect for your St. Patrick’s Day dinner!

Cabbage

Roast Cabbage

1 head of cabbage, cut into 1 inch thick slices
olive oil
2 garlic cloves, smashed
kosher salt
black pepper

Preheat oven to 400 degrees and spray a baking sheet with Pam.

Take the smashed garlic and carefully rub both sides of the cabbage slices.

Using a brush, brush some olive oil over each side and then sprinkle with salt and pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage over and roast for another 10-15 minutes or until tender and edges are brown.

Makes 4 servings.

Cabbage 2

Source:  Everyday Maven

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Teriyaki Noodles

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I really, really love the site Budget Bytes and I made another recipe from it.

Any kind of oriental noodles are right up my alley so I had to try the teriyaki noodles on Budget Bytes.  They are awesome!  Making the teriyaki sauce from scratch is a huge plus to me since it tastes so much better than bottled sauce.  Plus it make just enough for the recipe so I don’t have extra hanging around in my fridge.  It’s also a very easy recipe to make, which is always a plus!

Teriyaki Noodles

Teriyaki Noodles

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps brown sugar
1/4 tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, minced
red pepper flakes, pinch
1 tbsp cornstarch
2 tbsps water

Vegetables and Noodles:
1 lb frozen stir fry vegetables
8 ozs buckwheat soba noodles ~ I used linguine
1 tbsp canola or vegetable oil

To make the sauce: Mix all the sauce ingredients and whisk to completely combine. I make this ahead and keep in the fridge until I need it making sure to whisk it well before using in the recipe since it separates a bit.

Boil the noodles; drain. Set aside.

In a wok or large skillet, heat the canola oil over medium-high heat. When the pan is hot, add the vegetables and stir for several minutes to heat up the vegetables. Whisk the teriyaki sauce and pour over vegetables in pan. Let it come up to temperature and it will thicken at this point. The vegetables will be warmed through as the sauce thickens. Once the sauce is thickened and vegetables warm, turn off the heat.

Add the noodles to the pan and mix. I found that using a pair of tongs is the easiest way to mix it all up.

If you have leftovers, store them in the fridge and reheat in your microwave.

Makes 4 servings.

Source: Budget Bytes

Teriyaki Noodles 2

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Roast Balsamic Brussels Sprouts

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In my family, brussels sprouts are not a well-liked vegetable ~ except by me. I love them. Growing up I can’t remember ever having them and I have no idea what made me buy them and try them years ago.

I was baking a ham and brussels sprouts go wonderfully with ham so it was an easy choice for a side dish. I did want to do something a little different than just steaming them so I searched around until I found this recipe. Roasting brings out the flavor of the sprouts and the balsamic syrup brings some tang and sweetness. I did only make half of the recipe since I was the only one eating them. Give them a try!

Sprouts

Roast Balsamic Brussels Sprouts

3 lbs Brussels sprouts
1/2 cup olive oil
salt and pepper
1 cup balsamic vinegar
1/2 cups sugar

Clean and trim the Brussels sprouts and cut them in half. If they are small, leave whole. Arrange on a baking sheet ~ use two if you need it ~ and toss with the olive oil, salt and pepper. Bake at 375º for 25 to 30 minutes or until brown being careful not to let them burn.

While the sprouts are roasting, combine the vinegar and sugar in a saucepan and bring to a boil Watch carefully because it will boil over if you are using a small saucepan. Once it comes to a boil, reduce the heat to medium-low and let simmer until reduced and the mixture become syrupy ~ about 15-20 minutes.

When the sprouts are done, pour the balsamic reduction over the top and mix and serve.

Makes 10-12 servings

Source:  Tasty Kitchen

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He~Man Potatoes

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Yes,  I love potatoes and try them in all kinds of ways.  I tried this recipe just because I loved the original name which was Masculine Potatoes 🙂  I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.

Mr. Meat Eater hates bacon in recipes so I had to leave it out.  To compensate, I used a bit more horseradish.  The hardest thing about making these potatoes, is boiling and mashing the potatoes.  They are perfect for steak or roasts.

He-Man Potatoes 1

He-Man Potatoes 3

He~Man Potatoes

6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley

Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.

Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.

Place in servings dish and sprinkle with chopped fresh parsley.

Makes 6-8 servings.

He-Man Potatoes

Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends

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Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

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Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

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On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Garden Minestrone from Fresh from the Farmstand

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Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook.  Don’t forget to sign up for my giveaway of a copy of this cookbook!  To enter, go to  THIS POST!  Entries on any other posts or on Facebook will not be counted!

I LOVE minestrone soup!  I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner.  I read the ingredients and that’s as far as I go.  I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me.  And that’s what happened with this recipe.  I didn’t start with dried beans so I used two cans of navy beans, rinsed.  My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans.  Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach.  In place of the water used to cook the dried beans, I used chicken broth.  I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe?  I followed the recipe just using my substitutions.  You can make any recipe your own and this is just a good example of it.  This particular recipe is so good and that makes it easy to add your own ingredients.  My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.

The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa.  Here is her recipe the way it is in the book.

Garden Minestrone

2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley

In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.

Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.

Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.

Garnish with Parmesan, if desired.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Roasted Mushroom Green Beans

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I am just starting to play catch-up with the recipes I made right before my gout attack and this is one of them.

I found this recipe on Pinterest although it was pinned from Kalyns Kitchen and it is WONDERFUL!!  It’s easy to make and would go well with almost any main dish.  I made it as the recipe stated except I went heavy on the Parmesan because I love it.

Roasted Mushroom Green Beans

8 oz. mushrooms, sliced in 1/2 inch slices ~ I used Baby Bellas
1 lb. fresh green beans, thin ones are preferred ~ I used Haricot Verts
1 1/2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated Parmesan cheese ~ I used much more

Preheat oven to 450º. Clean mushrooms with a damp cloth and slice. Wash and trim green beans if needed. Cut green beans in half although I did not do this since mine were not long.

Put green beans and mushrooms into a Ziploc bag. Stir together olive oil and balsamic vinegar and pour over, then smoosh the bag or so all the beans and mushrooms are lightly coated with the mixture.

Arrange green beans and mushrooms on a large cookie sheet, spreading them out so the beans and mushrooms are not crowded. Roast for 20-30 minutes and check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans and mushrooms with salt and pepper to taste and then sprinkle grated Parmesan over the top and serve hot.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Bourbon Sweet Potatoes

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I am a huge Pinterest addict and I found this recipe there.  It is wonderful and meets my criteria of being easy to make.  These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.

This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.

Bourbon Sweet Potatoes

3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature

Preheat oven to 350º.

Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.

Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.

Stir in butter before serving.

Makes about 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!