kickin' it up a notch
My taste buds have been craving something different as of late. The dreary, wimpy winter we are experiencing, coupled with the ho-hum choice (not to mention steep price) of fresh veggies at our local market has inspired me to get radically creative. Here is a sample of my better experiments:
-Roasted Sweet Potatoes & Carrots (thanks to the Sinclair family)
Toss cubed sweet potato and halved baby carrots with olive oil. Roast at 350 degrees in a shallow pan, tossing occasionally, until slightly tender. Add diced garlic and fresh rosemary for the last 20 minutes. Salt & pepper to taste.
-Stir-Fried Brussel Sprouts
Trim and halve fresh brussel sprouts. Par-boil in salted water until just tender. Drain. Stir-fry with spicy sesame oil and soy sauce.
-Creamy Spinach Pie
This recipe involves spinach and fillo dough layered with feta cheese and an egg-milk mixture. It is a Turkish recipe that reminds me of a vegetable lasagna. A new family favorite!
-Zucchini Fritters
Featured on tonight's menu. I'm not sure how they will turn out, as the creative juices haven't kicked in yet. (Something along the lines of shredded zucchini, carrot, onion, sharp cheese, and a biscuit-batter, though.)
-Stuffed Mushrooms
Any way, any time, baby. Stuff with whatever is handy: chopped veggies, ham, fresh bread crumbs, feta/blue cheese or parmesan. Top with more bread crumbs and a splash of white wine. Bake at 375 degrees until bubbling. Heaven.
Who said vegetables have to be healthy?
Any inventive short-order cooks want to add to this list? The mouths at 3108 will surely appreciate it.
-Roasted Sweet Potatoes & Carrots (thanks to the Sinclair family)
Toss cubed sweet potato and halved baby carrots with olive oil. Roast at 350 degrees in a shallow pan, tossing occasionally, until slightly tender. Add diced garlic and fresh rosemary for the last 20 minutes. Salt & pepper to taste.
-Stir-Fried Brussel Sprouts
Trim and halve fresh brussel sprouts. Par-boil in salted water until just tender. Drain. Stir-fry with spicy sesame oil and soy sauce.
-Creamy Spinach Pie
This recipe involves spinach and fillo dough layered with feta cheese and an egg-milk mixture. It is a Turkish recipe that reminds me of a vegetable lasagna. A new family favorite!
-Zucchini Fritters
Featured on tonight's menu. I'm not sure how they will turn out, as the creative juices haven't kicked in yet. (Something along the lines of shredded zucchini, carrot, onion, sharp cheese, and a biscuit-batter, though.)
-Stuffed Mushrooms
Any way, any time, baby. Stuff with whatever is handy: chopped veggies, ham, fresh bread crumbs, feta/blue cheese or parmesan. Top with more bread crumbs and a splash of white wine. Bake at 375 degrees until bubbling. Heaven.
Who said vegetables have to be healthy?
Any inventive short-order cooks want to add to this list? The mouths at 3108 will surely appreciate it.
posted by thisrequiresthought at 1:02 PM
4 Comments:
Can I come over and sample some of these dishes? I got hungry just reading about them.
Ever tried roasted brussell sprouts?. We had them a few weeks ago, very easy *and* healthy:
Preheat the oven to 400F.
Slice the sprouts in half lengthwise, removing any loose, outer leaves and trimming the bottom stems.
Toss sprouts in a little bit of olive oil and add salt and pepper, to taste. Spread cut side up in a single layer on a foil-lined baking sheet.
Bake 400F for 30-40 minutes, until browned.
We used them as appetizers and they were soon gone. Even people who "hate" brussel sprouts liked these.
PS. Might not be as good as your "Stir-Fried Brussel Sprouts." :)
rb: the Brown family makes them that way. I agree; they are amazing.
Post a Comment
<< Home