Wednesday, December 3, 2014

Roasted Broccoli (Kid favorite)

This is my go to side dish for parties and kids' lunch/dinner playdates. Every time I serve this broccoli, people ask for the recipe. So here it is. Enjoy!

1 large head of broccoli
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon sugar
a little black pepper
(optional lemon wedges)

1. Heat oven and large rimmed baking sheet on middle or lower rack at 500 degrees.

2. Cut broccoli in quarters. Put broccoli wedges in large bowl and toss with 3 Tb olive oil. Sprinkle with salt, sugar and pepper to taste and toss to combine.

3. When pan is hot, remove from oven, quickly dump broccoli and spread around so flat cut side is down. Bake 8-10 minutes until stalks are well browned and tender and florets are lightly browned. Transfer to dish, serve immediately (optional drizzle with lemon juice from wedges).

Wednesday, November 12, 2014

Uncle Dan's Chili

A crowd favorite, this chili is perfect on fall/winter night (although we eat it year round).

Serves 6

Cook time: 45 minutes

Olives and corn in chili? I was skeptical at first; I never would have thought to put these two ingredients together, but we were all pleasantly surprised. This is one of our favorite dishes.

Uncle Dan's Chili

Ingredients
1 tablespoon canola or olive oil
1 large onion, chopped (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
1-2 pickled chile peppers, seeded, finely chopped (optional depending your spicy level)
2 cans (15 oz each) Progresso black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen organic fire roasted undrained
1½ cups water (or chicken broth for non vegan version)
1 tablespoon molasses
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon coarse (kosher or sea) salt
½ cup sliced kalamata olives
1 cup frozen or canned sweet corn
Optional toppings
Chopped fresh cilantro, if desired
Sour cream or plain yogurt, if desired for non vegan version
Shredded Cheddar cheese, if desired for non vegan version

Directions
1. In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic; cook 5 to 7 minutes, stirring frequently, until tender.

2. Stir in black beans, tomatoes, water, molasses, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally. Stir in corn and olives. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

3. Top each serving with optional remaining ingredients.
Also great with warm cornbread, corn tortillas, naan or hearty bread.

Wednesday, October 15, 2014

Overnight Apple Oatmeal

Breakfast Oatmeal
2 apples sliced
¼ cup brown sugar
1 teaspoon cinnamon
pinch of salt
2 cups oatmeal
2 cups milk
2 cups water

1. Place apples, brown sugar, cinnamon, salt in the bottom of the crock pot. Cover with oatmeal, then pour milk and water on top. Do NOT stir.

2. Cook overnight for 8 - 9 hours on low.

3. Serve with milk (optional)

Saturday, September 20, 2014

Pea Mint Bell Pepper Salad

Cooking and prep time: 15-20 minutes

Serves 4

Mint and peas taste great together. We use this as a side dish for fish, chicken, pork, and have doubled the recipe to serve at parties. It serves well warm and at room temperature.

The original recipe calls for the shallot and pepper to be sliced, but I have to dice them in order for my kids to eat it.


Ingredients
4-5 tablespoons extra-virgin olive oil, divided
1 large or 2 small shallots, diced
1 large red bell pepper, cored, seeded and cut into ¼-inch dice
Kosher salt and freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves


Directions
1. Dice the shallot and chop the red bell pepper. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.

2. Chop the mint while shallots and pepper cook. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 1-2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Garnish with mint sprigs and serve.

Other options to make meal under 30 minutes, substitute pork chop or frozen seasoned fillets from grocery store.

Friday, September 19, 2014

Roasted Halibut with Pea Mint Salad

Cooking time: 1 hour (30 minutes inactive to marinade)

Serves 4

Mint and peas taste great together. We use this as a side dish for fish, chicken, pork, and have doubled the recipe to serve at parties. It serves well warm and at room temperature.

The original recipe calls for the shallot and pepper to be sliced, but I have to dice them in order for my kids to eat it.

Ingredients
Fish:
¼ cup fresh lemon juice (about 1 large lemon, zest lemon for salad before juicing and set aside)
¼ cup extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) center-cut skinless halibut fillets

Salad:
4-5 tablespoons extra-virgin olive oil, divided
1 large or 2 small shallots, diced
1 large red bell pepper, cored, seeded and cut into ¼-inch dice
Kosher salt and freshly ground black pepper
1 ½ cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves


Directions
Marinade fish for 30 minutes.

1. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 30 minutes.

2. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small glass baking dish with vegetable oil cooking spray. Arrange fillets in the prepared baking dish, cover with half the marinade. Roast uncovered until the fish flakes easily with a fork, about 15 to 18 minutes.

3. Salad: Dice the shallot and chop the red bell pepper. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Chop the mint. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 1-2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.

Spoon the salad onto 4 plates and top with the halibut (or on the side if you have kids that don't like food touching). Optional, garnish with mint sprigs and serve.

Other options to make meal under 30 minutes, substitute pork chop or frozen seasoned fillets from grocery store.

Modified recipe from Giada De Laurentiis on FoodNetwork.com