A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Tag: Vegetables

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos

Here’s the backstory:  I’m trying to do a lower carb diet, and I got to craving one of my favorite grilled cheese sandwiches—roasted mushrooms, caramelized onions, and Gouda cheese. I wanted the flavors, but not the bread. My first thought was to do caramelized onions […]

Melting Sweet Potatoes

Melting Sweet Potatoes

Why do my sweet potatoes look better before I cook them?!  And these look nothing like the pictures in the recipe. I had this recipe pinned for quite awhile, and finally made it as part of my quest to finish up what seemed like the endless […]

So what if it looks like it’s covered in fur?

So what if it looks like it’s covered in fur?

I was still trying to finish using up a bag of sweet potatoes, and I had a packet of organic turmeric that I brought back from Finca Luna Nueva in Costa Rica.  So, I decided to make some roasted sweet potatoes with turmeric, cinnamon and thyme following a recipe I found online.

I didn’t want to make a lot, so I cut the recipe in half, but I think I should have used even less of the seasoning.  I think it was the thyme that made them look like they were covered in fur.

Roasted vegetables are almost always one of the easiest things to do, and it couldn’t be much easier than tossing peeled, cubed sweet potatoes with the turmeric, cinnamon, and thyme (dried from my summer herb pots), and adding a few grinds of black pepper (also from Finca Luna Nueva) and salt.

The recipe suggested spraying a baking sheet with cooking spray, but I don’t like it, so I just lined a sheet with parchment paper and poured the sweet potatoes out onto the baking sheet and roasted at 400 Fahrenheit for around an hour.

I swear these tasted so much better than they looked!

I would make them again, but reduce the spice mixture or up the number of sweet potatoes!  Or, just toss several sprigs of fresh thyme onto the baking sheet before roasting and skip the dried thyme.

The recipe is on One Green Planet here.

 

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

As so often happens, I was seduced by produce at the grocery store.  This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com. You can find the recipe here. This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping. I didn’t have quite enough mushrooms, so […]

Asparagus, Mushroom and Feta Frittata

Asparagus, Mushroom and Feta Frittata

The other day I made a frittata and I wasn’t happy with it.  I needed another simple dinner tonight, and I think I did a better job.

I started by sautéing asparagus (cut in bite-size lengths) and sliced mushrooms in butter.  I had cut 6 slightly longer lengths for decoration.

 

 

Once the asparagus and mushrooms were cooked to my satisfaction (about 3 or 4 minutes) I removed the 6 asparagus tips.

 

 

And added a bit of garlic paste.

 

 

I had whisked 6 eggs with 2 tablespoons of half and half (and seasoned with salt and pepper) and poured this over the vegetable mixture.

 

 

I covered it and remembered to lower the heat to medium this time.  I let it cook around 4 minutes until the eggs were mostly set.

This time I sprinkled most of the feta cheese on the eggs first, arranged the asparagus tips, then put a small mound of cheese in the middle

 

 

Into the oven it went, and I cooked it 7 minutes until it was done.

 

 

Enough for dinner, and reheat for breakfast tomorrow.

 

Asparagus, Mushroom and Feta Frittata

Asparagus spears–I don’t know, a handful.  The thin ones are best for this

Sliced mushrooms – a handful

Some butter

Some garlic paste

6 eggs (look!  A measurement!)

2 Tablespoons half and half (another measurement!)

Some salt and pepper to taste

1/2 cup Feta cheese

Preheat oven to 350 Fahrenheit.

Melt butter over medium-high heat in 8 inch cast iron skillet.

Cut six asparagus tips, about two inches in length.

Slice the remaining asparagus in bite size pieces.

Add all the asparagus plus the sliced mushrooms (I just used some pre-sliced mushrooms) to the pan, and sauté until the asparagus is crisp tender and the mushrooms start to get a brown edge.  Lower the heat to medium.

While the vegetables are cooking, whisk together the six eggs and half and half.  Season with salt and pepper.

Remove the six tips, and add a bit of garlic paste to the pan. Probably a teaspoon or a clove of garlic if you want to mince one up.  Stir and cook until garlic is fragrant.  Remove from the heat and gently pour the egg mixture over the top.

Place back on the burner, cover, and cook until eggs are almost set, about 4 minutes.

Remove from heat and turn off the burner.  Sprinkle most of the feta cheese over the eggs, retaining a tablespoon or so.  Arrange the six asparagus tips in a sunburst pattern and place the remaining feta in the center.

Place in the oven for 7-9 minutes until eggs are set.

 

 

Chicken and Veggie Stir Fry – Sort of

Chicken and Veggie Stir Fry – Sort of

This post was originally part of a series I did for a friend who had asked me to do some picture-only posts.  She was part of a group sponsoring a refugee family.  They had been in a refugee camp for over 11 years, had limited […]

Roasted Asparagus

Roasted Asparagus

Another of the photo step-by-step posts–edited.  I know you are supposed to break the spears at their natural point, but I was lazy.  I just cut off an each or so of the woody stalk.  Laid them out on a foil-lined cookie sheet and drizzled […]

Can I call this stir fry? Sure I can

Can I call this stir fry? Sure I can

What I can’t really call these are recipes.
Yesterday I had some boneless chicken breast, and when I looked in the freezer and saw some Aldi’s veggies, I decided I would make something with the two.
I grabbed some things from the pantry and fridge.
I sliced the chicken up, seasoned it with garlic salt and lemongrass powder and sautéed it in toasted sesame oil over medium-high heat.  Cook the chicken until no longer pink, about 5 minutes or so.
Meanwhile, I put a bag of Asian Seasoned Vegetable medley in the microwave.  Once the veggies were done I added to the chicken.  I then plopped in a tablespoon of Sambal Oelek, and drizzled some soy sauce (not too much!).  Stir and heat it through, and eat!
It was delicious!  Sorry about the messy bowl.
Today I thought I would repeat it, but I didn’t have the mixed veggies and I had pork.
So I sliced up the pork, heated up the toasted sesame oil, but this time I squeezed in some garlic, ginger, and lemongrass paste, stirred that a bit until it was fragrant, then added the pork.
While that was cooking I put a bag of Aldi’s frozen asparagus in the microwave.  When it was done, I drained and sliced the asparagus and added to the pan, and stirred it up a bit.  I didn’t like the asparagus right out of the microwave, but sautéing it on the stovetop gave it a nice crispy edge that I liked.  Sambal Oelek and soy sauce, and another bowl full of goodness.
Spicy Black Bean Soup

Spicy Black Bean Soup

I don’t know what triggered it, but last night I had a hankering for black bean soup, and I knew I had to make it today. I spent a bit of time online, reading different recipes, and settled on a rough approximation of a spicy […]