Broccoli and Carrots with Chili Powder

it’s been cold, real cold.  and it’s hard to keep yourself warm when the wind is gusting so hard it blows your hat down the street.  so when you’ve thrown the towel in against mother nature, you need to make something to bring back the feeling to your fingers.  normally that would mean soup, stews, or even a cup of coffee.  but sometimes spice is all you really need…

broccoli and carrots with chili powder

2 broccoli stalks, cut into florets

1 cup baby carrots, cut lengthwise

2 tbs olive oil

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

preheat oven to 350.  toss all ingredients together and place on a baking sheet.  bake for 20 minutes. tossing once after 10 minutes.

Sautéed Green Beans with Onions and Garlic

when i first started to cook i assumed everything that tasted good was complicated.  the more spice the better, the longer the list of ingredients the finer, but slowly i learned that that couldn’t be farther from the truth.  and if the idea wasn’t already firmly planted in my head i learned my lesson last sunday when my boyfriend cooked me dinner.

3 ingredients: pasta, velveeta, town house crackers
results: delicious, i was more than tempted to lick my plate

so today when faced with the near daily challenge of cooking dinner i played by the rules…

3 ingredients: green beans, onions, garlic
results: über-scrumptious

Sautéed Green Beans with Onions and Garlic
1 lb green beans
1/2 c onion, diced
1 clove garlic, minced

in a large sauté pan heat olive oil over medium heat.  once hot add the onions and garlic, cook for 2 minutes.  in a pot of boiling water cook the green beans for 4 minutes, then remove and add the green beans to the onions and garlic.  season with salt and pepper then let it cook for 2 minutes.

Green Beans with Bacon

with thanksgiving officially on the countdown watch you should solidify your menu.  there are some definite standards that should be your table: turkey, mashed potatoes, stuffing/dressing, cranberry sauce…and these.  and if you have those basics then it’s ok to go over and above and make dishes like corn or wild rice.  i’m lucky with my family, among the 20+ people in attendance, the basics are always covered.  so this year i’m making sweet potato casserole, pecan pie, and cranberry sauce.  so i’ll have to hope someone else will make these.  and in our house one thanksgiving isn’t enough…my mom always buys an extra turkey just so we have leftovers…either way these beans will be enjoyed.  the combination of the crisp of the green beans with the smokey bacon…it just spells out deliciousness.

Green Beans with Bacon
1 lb green beans
6 slabs of bacon, chopped
black pepper

fill a skillet or sauce pan with one to two inches of water and place the green beans inside the pot then cover.  heat them over medium heat for 5 minutes.  while the green beans are working pull out another skillet and heat the bacon over medium high heat until crisp, then add the green beans, season and toss.  serve.

serves: 6
total time: 5 minutes

tips

• the reason these green beans have so much flavor is because they are tossed in the bacon drippings.  but you can always drain off most of the fat and toss with a tablespoon or two of olive oil to make the dish a bit more heart healthy.
• i like to use thick cuts of bacon so they maintain their shape.  otherwise if you have thin slices and chop them, the bacon can break up easily.
• since the bacon itself is salty, the dish shouldn’t need much salt, if any.  but you should taste the dish for seasonings, and if salt is needed add the appropriate amount.

Roasted Broccoli and Sugar Snap Peas

when i made the orange chile glazed chicken i needed some greens.  and i had these in my frig…good thing.  ina garten makes a similar recipe that i love, so i used the same method here.

Roasted Broccoli and Sugar Snap Peas
2 pounds broccoli florets
1 package of fresh sugar snap peas
2 garlic cloves, thinly sliced
oil
salt and pepper
1 tbs pine nuts, toasted
1/4 c parmesan cheese, freshly grated

preheat the oven to 400 degrees. on a sheet pan toss the broccoli and sugar snap peas with the slices of garlic, oil, and salt and pepper. roast for 20 minutes. once out of the oven sprinkle with pine nuts and parmesan cheese.

tips

• the best way to toast nuts is in a dry skillet over medium to low heat on the stove top.  watch them closely and toss in the skillet to toast evenly.
• if you have left over nuts, keep them in the freezer.  they last longer this way, and they will defrost quickly when you do use them.
• when you roast garlic it gets sweet and soft.  so the slices are not as pungent as one might suspect.

A Fall Staple: Brussel Sprouts

growing up i  didn’t eat brussel sprouts, and often refused them when offered.  but it wasn’t because i actually tried them, i just saw the reactions kids had to them in movies and figured they must be horrible.  however, that’s far from the truth.  the brussel sprout has become one of my favorite vegetables.  and now after making them for a few years, i’ve arrived at a pretty good way to make them.

Brussel Sprouts with Caramelized Pancetta and Onions
2 tbs oil
1 small onion, diced
3 slices of pancetta (about 1/8 lb.)
9 oz brussel sprouts, halved
1/2 c water
1 1/2 tbs cider vinegar
salt and pepper

in a large saute pan heat the oil over a medium heat.  then add the onion and pancetta, let brown 10 minutes.  next pour contents of pan onto a paper towel lined plate.  brown the brussel sprout in the same pan, 5 minutes, then add water and cover.  after ten minutes add vinegar and remove lid.  continue to let the brussel sprouts cook until tender, 5 minutes.  turn off the heat, and return pancetta and onion mixture to the pan.  season with salt and pepper.

tips:

• to prepare the brussel sprouts for the dish, you have to cut the end off and peel the outer leaves right into the trash.
• brussel sprouts look and taste like mini cabbages, although i’ve never done it, i’m guessing this dish could also be made with cabbage.
• bacon is a suitable substitute for pancetta.
• other types of vinegar are also permitted.
• email me with more questions at avavmail@gmail.com

Vegetable Bolognese

by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.

tips:

• when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
• you already should know how i feel about parmesan. (see tips for penne a la carbonara)
• short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
• want to bulk it up even more?  add some ground meat.
• most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
• cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
• complete the meal with a simple side salad.
• the original: giada’s rigatoni with vegetable bolognese
• need more help?  email me at avavmail@gmail.com

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.

Sweet Corn Salad

it’s august, and it’s also the season for corn.  you can find it in plentiful amounts in the grocery store, but preferably at the farm stand.  well once you’ve had enough boiled, you need another solution.  luckily for me, ina garten saved me last year with her fresh corn salad.  since then i’ve been making my own adaptation.

Sweet Corn Salad

5 ears of corn, shucked
1/2 c small-diced red onion (1 small onion)
1/4 c orange pepper, diced
1/2 c baby arugula
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

place the corn in a large pot of water, and turn the heat up to high.  once the water has come to a boil turn off the corn and let it sit for 10 minutes.  then drain the water and allow the corn to cool on the cutting board.  once the corn is cool, cut the kernels off and place in a bowl.

then add the red onions, orange pepper, arugula, vinegar, olive oil, salt, and pepper.  serve the salad cold or at room temperature.

my tips:

• feel free to add any vegetables that you would add to a lettuce salad.
• looks are important.  not only do different colors look good together, they also mean you are getting a wide variety of nutrients.
• if you are not familiar with arugula, make sure you get acquainted.  it’s a peppery tasting type of lettuce, and to me it is the most undervalued lettuce.