Eating well can be this easy. It took one pan to make this barley salad with herbed yogurt. While I am cooking other things I will make a batch of whole grains to eat during the upcoming days. This week it was yummy chewy tummy satisfying barley. Continue Reading
Roasting batches of vegetables is part of my weekly meal planning strategy, but what if you haven’t gotten around to that yet? Here is a solution to making a multi roasted vegetable salad, for one or a few, in no time, and with little effort.
There are many wonderful aspects of roasting vegetables. For one thing, it’s pretty darn easy. Have you ever come home from a hectic day and just not felt like cooking? Of course you have! Let’s face it, sometimes you just need to sit down for a bit and regroup after a day of comings and goings. This is where one pan roasting comes in handy.
Drop your bags, turn on the oven and take a breath.
On this day I searched my veggie bin and found a few things that were the bits and leftovers. Not enough to make a complete side dish, but combined make a complex and dynamic meal. There were a few Brussels sprouts and half of a red onion. I had a pear on the counter that was, shall we say, more than ready to eat.
Out came a roasting pan which I lined with parchment paper. Then I cut the veg into similar sizes and placed them into a pan. A quick drizzle with a mix of olive oil and balsamic vinegar and a healthy sprinkling of salt. Then it’s just a swift pop into the oven and done.
Now a little time to chill. At this point I might read my mail, do a little puttering, or just sit down for a few minutes of breathing. After 10-15 minutes I gave the veg a peek. Not everything cooks at the same rate, so as things reached their individual gorgeous states I just removed them from the pan onto my plate and slid the pan back in for a few minutes more.
And that’s it. With little effort I am rewarded with caramelized vegetables, rich concentrated with flavor. Toss onto my plate some arugula leaves and a few slices of creamy goat cheese, then season with some of the remaining dressing and poof! Bob’s your Uncle!
We all know that not every meal has to be a culinary feat, but there is no excuse not to eat deliciously and beautifully- especially when it’s this easy.
This salad is so chocked full of texture from edamame, asparagus, sweet crunchy snap peas. It’s then brightened with fresh flavor from mint, parsley and a lemony dressing, it will blow your mind. It’s officially Spring and things are popping around here.
Making these melange vegetable and grain salad is such a great and easy way to get healthy food into your belly easily. I used pre-cooked brown rice and pre-cooked edamame, both purchased from Trader Joes. Two seconds out of the freezer and I was halfway there. The only cooking involved was steaming the asparagus for 2 minutes, the rest is just chopping and tossing.
As some of you know, I’ve been working hard on a new diet pan. It’s full of fresh and light recipes that makes cleaning up your diet and trimming your waistline accessible and realistic with incredible taste. What I love about this plan (which I personally have been following for a few weeks now), is that it’s so satisfying to know that my next meal is already thought out for me and it’s going to be delicious. DELICIOUS! This means that it doesn’t feel like a diet, it feels like a relief. The bonus is greater vitality, a smoother running body and a scale that is finally my friend.
I plan my meals 4 days in advance from the lists provided and then I put together a shopping list and calendar. I do a little Continue Reading
What you are looking at here is a constant companion of mine for over (ahem) 30 years. Yep, this baby and I have been through a lot together. It was given to me by my Mother when I was in college, though I don’t think it was an intentional gift. In those days my family owned a restaurant and catering company on the East End of Long Island in Greenport. On occasion wayfaring types would appear outside the back door selling all sorts of things, quality knives being one of them. I believe my Mom bought it to save her a trip of 30 miles to buy me some other sort of birthday gift, but I was thrilled to have it. She also knew that a good knife is a worthwhile gift for someone who loves to cook. It made me feel like a cook, it made me take cooking seriously.
If you know anything about professional chefs, you know that they are religious about their tools. Wherever they go, their knives go with them. This one is an 8″ Chef’s Knife made by Ludwig Schiff with a wooden handle. They don’t really make the wooden handles anymore. You can see why from the photo. Over time the wood splinters and cracks, even with diligent care- which I practice, (always washed by hand, never left to soak, never left in the bottom of the sink, and never- EVER washed in the dishwasher). I love that about this knife though. Like the lines around my smiling eyes, it tells a tale of travels.