TAG | healthy
I love veggies. My life/meal/body/face/soul feels incomplete unless I have them several times a day. Here is a quick and healthy way to get your veg on.
2 medium red potatoes, cut to inch squares
2 medium purple potatoes, cut to inch squares
half a head of cauliflower, divided to bite size
1 zucchini, sliced 1/3rd inch thick
1 teaspoon of olive oil
salt and pepper, to taste
Preheat the oven to 375 degrees F. Put it all in a bowl, mix, put into a baking pan. I like the heavier glass/pyrex ones. Place into the oven for 45 minutes. Toss them half way inbetween. SO EASY!
I’m a big summer roll fan. No lie, I’ll take it over a deep fried spring or egg roll any day of the week. They’re light and super refreshing, and I enjoyed how, once you get over the intimidation factor, how incredibly simple they are to make and customize to your liking.
This is a recipe I was addicted to the summer after graduation, but I hadn’t really made since. That’s probably because I, along with my team of parental sous chefs, prepped over 100 of these alone for mine and V’s college grad party, and there definitely can be too much of a good thing. It’s based off of Tyler Florence’s recipe, but I’ve changed it up over the years. What I like most about Tyler’s spin on the summer roll is that it’s got the classic Thai elements, like cilantro and cellophane noodles and peanuts, and then some fresh Vietnamese ingredients, such as mint and mung bean sprouts, and also few delicious surprises, like the beets. So anywho, Jared and Robin’s oscar party seemed like the perfect opportunity to dust off that old recipe and give it an update. It’s a bit time consuming, prepping the veggies and rolling each individual roll, but man, it’s so worth the effort.
Just a quick post tonight. I thought I’d share my recipe from dinner even though I didn’t take many pics.
You see, I’ve had a batch of homemade chicken stock sitting in the freezer, just waiting to be used. And since I spent so much time on it, I wanted to showcase it in a recipe that would be all about the broth. Hence the obvious choice, soup. All it took was Kim talking about soup today and I knew it was time.
This is my take on Italian wedding soup, partly inspired by a Tuscan soup called ribollita, sortof a minestrone thickened with bread with tons of local, cheap vegetables. And since we’re still getting our CSA veggie delivery we had a plethora of local, cheap veggies on hand. It basically came down to luscious chicken stock base with delicious, basily chicken meatballs, cannellini beans and lots of healthy, vibrant kale.
Wooooooow! Such a better box this week! All my complaints about wilty vegetables are gone!
Here’s the list: spaghetti squash, beets, china rose radish, daikon radish, broccoli, eggplant, green tomatoes, cilantro, red russian kale, dinosaur kale, curly kale, spinach, a two magical heads of greens that we’re still in the process of identifying! All of them look incredibly fresh and beautiful.
One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
(Click To Read More Yum...)
At last! The three of us iheartyum ladies have been waiting with great anticipation for the first delivery of our biweekly CSA veggie bundle. We all agreed its an excellent way to not only get our hands on some delicious produce and to support local farmers directly, but to help us expand and challenge our culinary horizons. And fortunately for us, our company provided a Wednesday drop off schedule, not to mention a greatly appreciated discounted price.
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Delicious, speedy appetizer for entertaining? Count me in.Firat’s artsy photo composition and framing? Even better.
Korean food is all about side dishes! Here’s a lightly seasoned spinach dish that I’m rather partial to eat!
Sesame Seasoned Spinach! SSS! Like the KKK but fortified with iron?
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Make Yer Own Damned Granola
1 Comment | Posted by Melissa in Appetizer & Snacks, Baked Goods
You know the old saying, “If you want something done right you have to do it yourself.”? Never has that been more true than with granola. It’s stupidly easy to make and infinitely customizable . Not only do you get to lose a crappy processed food, but you get to make it with exactly the ingredients you want. Also, much, much cheaper per serving than boxed granola. Lemme show you!
