Archive for September, 2010

So Sweet

Posted on September 29, 2010. Filed under: easy, recipe, vegetable | Tags: , , , , , |

When I go out to eat with friends, a few of them always go gagagagaga over sweet potato fries. I get it. Personally, I’d rather have a really well made steak fry, but I get it. They look pretty. But frying can mask the depth of the sweet potato flavor. Plus, even though I’ve been telling you for ages to get a deep fryer, you don’t seem to be listening to me, so how are you going to make them at home?

Well, there is a way. And the way is easier and much more flavorful than what you’ll get at the local pub.

Peel Two Sweet Potatoes.
Slice them into rounds that are 1.5 inches thick.

Rub the rounds with Olive Oil and then lightly sprinkle with Salt and Pepper.
Bake in a 425 degree oven for 20 minutes.

Gently press the tops the sweet potatoes with the back of a fork.
If you’d like (and you’ll like) put a tiny piece of Butter on each slice.
Sprinkle slices with Cinnamon, Garlic Powder, Brown Sugar, and Coriander.
Bake for 5 more minutes.

So good.
Try it with your own spice blends, too. You never know what you’ll come up with.

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Broccoli Raab

Posted on September 19, 2010. Filed under: healthy, recipe, vegetable | Tags: , , , , |

Broccoli Raab (also known as rapini) is a cousin of…the turnip.

I’m sure you thought I was going to say broccoli, but, despite the broccoli-like florets, the two are not closely related. They do share a common trait though- delicious if prepared well, and horrible if prepared poorly. If you’re unfamiliar with broccoli raab, give it a shot. It has a strong, peppery flavor and is packed with nutritional goodness (Vitamins A/C/K, iron, calcium, potassium).

Flowers, leaves, and stalks are all edible. Look for bunches that are bright green, with no signs of yellow or wilting. Take them home with you, wash them, and do this:

Add to boiling heavily salted water:
One Pound Broccoli Raab
Cook for 1.5 minutes, and then immediately plunge into ice water.

Add to a medium hot pan:
2.5 Tablespoons Olive Oil
3 Cloves Chopped Garlic
1/2 Cup Diced Red Bell Pepper
*I used a Nardello Pepper I found at the farmers’ market. Feel free to play with your sweet pepper choice.
1/4 Cup Diced Onion or Shallot
1 Teaspoon Fresh Black Pepper

Cook for two minutes, turn heat to high, and then add the broccoli raab (drain it first…).
Cook for two more minutes, and then add:
1.5 Tablespoons Balsamic Vinegar
Cook 30 seconds, taste for salt, and add a pinch more if necessary.


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Peachy Keen Chicken

Posted on September 9, 2010. Filed under: chicken, grill, poultry, recipe | Tags: , , , , , |

Sweet sweet love affair with the Big Green Egg continues. I smoked a brisket the other day. Happiness. There is a strong possibility of ribs or perhaps a pork shoulder this weekend. Jealous? You might be. Come to Pittsburgh, I’ll share the love. In the meantime, here’s a chicken dish I invented that you can do on your grills, too.

Blend:
1/2 Cup Grapeseed Oil (feel free to substitute if you don’t have grapeseed)
1/4 Cup Lemon Juice
1.5 Tsp. Salt
1 Tsp. Brown Sugar
1 Tsp. Dijon Mustard
1/2 Tsp. Black Pepper
1/4 Tsp. Chili Powder
1/4 Tsp. Celery Seed
1 Shallot
2 Cloves Garlic
aaaaaaannnndddd…
1 Peach, pit and skin removed

Slather generously over Chicken Breasts or Thighs, and grill.

Peaches? Indeed. Trust me.

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