Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
On Friday I didn’t know what to make for dinner. I was in a pickle. And I was hungry. We could have eaten pickles, actually. We have some. But, we didn’t.
We had Chili Cheese Fries with Coleslaw on Top.
We ate every last crumb. I don’t think our dog even got a taste. It’s got beans, cheese, potatoes, veggies… it was goooood!
1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
1 watermelon radish (or 1/4 Korean daikon radish), quartered
1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
2 T butter
1 T olive oil
1-2 t salt
pinch pepper
pinch cayenne
pinch nutmeg
pinch ginger
1 C milk
5 C water (or vegetable stock)
1 t maple syrup
2 t lemon juice (or balsamic vinegar)
croutons, for topping
parmesan cheese, for topping
Instructions
Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).
1/4 t chili and garlic smoked sea salt (or sea salt)
1 T olive oil
1 C cheese, grated
coleslaw
Instructions
Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
It’s almost dinner time. I’m eating crackers and cheese because I’m starving. Also because I don’t know what to make for dinner, which means it could be a couple of hours before we eat. Must have sustenance. We’ll probably have something with potatoes. We have a lot.
We usually have pizza on Fridays. It’s a good tradition. But, we’re going out for pizza tomorrow. And while I can totally handle eating pizza two days in a row, I want to be extra excited for tomorrow’s dinner, so we’ll have something else tonight.
But what?!
This kinda happened on Wednesday too. But, it wasn’t a two days in a row problem. It was an “I’m too tired to make what I have on the menu so I’ll make something else”, problem. I’m glad I had that problem. I made a really yummy pasta.
I’ve told you before that pasta is a go-to, quick and easy meal for us. What I was craving this week was a simple, buttery, cheesed noodle, with one vegetable. Easy. Broccoli, butter, parmesan, noodles, done.
Hope tonight is as successful. I’d better put away my crackers and get to work! 🙂
Last modified on 2013-02-02 01:48:07 GMT. 0 comments. Top.
Pasta Parmesan
Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
1/2 pkg. rotini rice pasta
2 T butter
1-2 T olive oil
2 heads broccoli, chopped in bite sized pieces
salt
pepper
pinch cayenne
2 cloves of garlic, minced
3/4 to 1 C pasta water
1 t dijon mustard
1 T maple syrup
1 T lemon juice
1/2 to 1 C parmesan cheese, grated
Instructions
Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!
