Now that the weather has gotten a bit colder, I’ve switched from some type of green salad for dinner to roasting some vegetables.
There are so many combinations of vegetables and spices that you could literally make a different vegetable dish every fall or winter evening.
Last night, I wanted a little of everything, so I used red and yellow onion, garlic, red peppers, broccoli, butternut squash and carrots. I tossed them with some olive oil, spread them out on a sheet pan and used salt, pepper, garlic powder and thyme. That seems to be my go-to spice combination. It’s familiar and safe. And I know my husband will eat it I roasted them at 450° for 20-25 minutes and they were delicious
What could be easier than pulling out an assortment of vegetables from your frig and chopping them? This is why I make them 4-5 times a week. I’m a bit lazy. But I also know what tastes good. And is healthy
I realize this isn’t so much a recipe as a technique. I have an ulterior motive. I need to branch out from my “safe” spice combinations and try some new ones. So,
What are your favorite spices to use on roasted vegetables?
Posted in Recipes
Tagged broccoli, butternut squash, carrots, combinations, garlic, gralic powder, olive oil, onions, peppers, roasted vegetables, spices, thyme
Warning: I will probably offend many of my culinary school/foodie friends with this post. I apologize in advance…
I made the Cilantro Sauce for the pork tenderloin my husband grilled last night. For some reason (because it was Friday? First day of Fall? Because I was wearing a red sweater? Who knows.), I was in the more-is-better mood and ended up putting two big cloves of garlic into the sauce.
I usually love garlic and ALWAYS add more when I’m cooking. I forgot that that isn’t a great idea when it comes to raw garlic.
If I was battling any sinus issue or cold, just the small taste I took to test the flavors would have made those germs head for the hills.
At this point, a true chef would either a) start over or b) know some special culinary trick to neutralize the garlic. (Who am I kidding, a true chef would never have made this mistake in the first place!)
I must have been really pondering this conundrum because both my kids came over and asked what I was doing (I guess I’m not usually found in the kitchen deep in thought…)
I decided to try Baking Soda. My logic was that it takes away strong odors in the frig, so maybe it would tame the beast in my blender. I added 1/4 teaspoon (maybe slightly more)…and you know what? IT WORKED! The strong bite from the garlic was a little less intense and my husband never had a clue about the near debacle. (And it tasted fantastic in the scrambled eggs this morning!)
I’m sure I’ve committed some international cooking faux pas with this one. But I’m too stubborn to admit defeat
Do you know the right way (or a better way) to neutralize garlic? I would love to hear it!
I have a rather unhealthy affection for butter.
And so I love making recipes that make the butter flavor SHINE. This is one of them:
3 tablespoons butter
1 tablespoons olive oil
6-10 garlic cloves, minced
1/2 cup organic chicken broth
1 lb wild shrimp, raw, tail-on and deveined
1/3 cup parsley, chopped
1 teaspoon lemon juice
salt and pepper
Melt butter and olive oil in a pan over medium heat. Add garlic and cook for one minute (do not brown). Add chicken broth and reduce by half. Place shrimp in pan in a single layer and cook about 2 minutes per side or until pink. Turn off heat and add lemon juice and parsley. Serve over cooked quinoa. Makes 2 servings.
I didn’t have any fresh parsley, which is unfortunate because a) it just brightens up the dish and b) the dried parsley looks rather sad in the photo.
The butter/broth/garlic mixture melted down through the shrimp and gets the quinoa underneath all warm and yummy.
And best of all? It’s Phase 1 for those of you who are following that with me. Most scampi recipes call for a little white wine or vermouth, but I chose to leave it out, and didn’t really miss it
Do you have a favorite way to cook shrimp?