Tag Archives: roast

Friendly Friday:
Fresh Flavors from Fit Foodie Finds’ Red Coconut Curry Meatballs

When I saw fellow Minnesotan and food blogger Lee Hersch recently drop a coconut curry meatball photo on Instagram, I just had to try her recipe.

Substitutions:

  • All the chili paste I could find had fish sauce/shrimp contaminant in it, so I couldn’t have it in my house due to allergy. However, my roommate/partner/spouse brilliantly bought Korean chili paste instead, a.k.a. gochujang. Even better. Specifically, Mother-in-Law’s Gochujang, with a reassuringly hipster-y label.
  • I used half a yellow onion and one quarter of a red onion on hand. Red onions made for beautiful contrast. We had lots of onion left. I am excited to make noodles or something else with the leftover sauces.
  • Replace cilantro with fresh mint from my garden,* because I hate cilantro.

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What is that?! How to try a new vegetable

Novelty is the spice of life. Oh wait, that’s variety. Well, I like novelty..

Step 1: Walk inside a grocery store, bodega or your favorite market.

Step 2: Spot a piece of produce that makes your brain itch with curiosity. In this case: this delightfully geometric vegetable next to the cauliflower.

Face-off: cauliflower vs romanesco. Winter is here (in other words, these are in season).
Magic sauce: also known as butter and some other stuff.

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Chef Kyle Wisner’s Lunch Break Demo @the Book Larder

One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.

Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂

Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.

Pork Roast

Ingredients:

Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference

Tools: oven, , baking dish, meat thermometer

Steps:

  1. Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
  2. Cover surface in za’atar spice.
  3. Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
  4. Optional: bonus points for drawing a depiction of “aggressively salting.”

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Guest Blog:
Parm-Crusted Chicken, Asparagus & 3 Bonus Recipes!

So first I must say I first had this from my sis Y_________. It was so good when she made it twice for me. So I had to ask her for the recipe because I needed a good main dish for a dinner/date I was making. Need something good to impress lol. The Parmesan Crusted Chicken was the main. Then Oven-Roasted Asparagus and just a normal salad on the side and Riesling for drinks.

-Alex J.

Parmesan Crusted Chicken

Ingredients
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
4 boneless, skinless chicken breast halves –if from frozen, try and cut thinner so the chicken is not too thick to cook in 30 minutes (shouldn’t be more than two finger-widths thick).
4 tsp. Italian seasoned dry bread crumbs (or regular bread crumbs + dry herbs), or however much you need to cover one side of chicken
optional: a little salt & pepper

Instructions
Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs, salt & pepper. Bake at 425 degrees (F), 20-35 minutes or until thoroughly cooked, usually 30 minutes, at least. Safe temp for chicken to be cooked to is 160F.

Top: raw chicken with "white sauce." Bottom: chicken with sauce and herbs-pretend-breadcrumbs.
Top: raw chicken with “white sauce.” Bottom: chicken with sauce and herbs-pretend-breadcrumbs.

For reheating: bake at 425 degrees for about 5-8 minutes until you know it’s heated through, then broil on high for 1 minute to obtain slightly crispy exterior.

Can also freeze raw and bake 20-27 minutes plus broil.

Trying to impress I decided to prep some of the ingredients before I headed over to her place to make the food. Also she is a bit of a health food person so I decided to use light hellman’s mayo and just let her know it was a white sauce. Also I was able to pick the chicken from Whole Foods, some free range chicken from the meats section.

Being the person I am I happen to forget the dry bread crumbs. So I decided to improvise and use her Italian seasoning and rosemary. Lots of rosemary, ’cause I just love that spice and just bit of sea salt and pepper.

She had a gas oven and it only took 15 mins to cook. It was not raw but cooked enough and just juicy and good.

Oven-Roasted Asparagus (allrecipes.com)

Ingredients
1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Instructions
Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

I did not do much making the asparagus. This was her side. We were able to just put it in when the chicken was still cooking because it was the same temp.

Salad
Spinach with Mixed Greens
Dried Cranberries
Roasted Walnuts
Balsamic Vingerette

The salad -nothing really to it. I kind of just picked random ingredients and put them in the salad. Also I just put the walnuts on the stove top and put them on top of the salad. The balsamic was a good choice, surprisingly. I don’t really know much about salads but we both liked it.

Overall this meal was great. It did impress. So MISSION ACCOMPLISHED lol. Also forgot we had a Riesling for drinks. This is something that I would repeat for sure. Easy, fast and good. Would maybe pick another random side to mix it up though. Keep in mind the chicken says to use 4 breasts. It was too much for 2 people but leftovers for lunch, so, not that bad.

Wish I took more pictures but didn’t want to seem to be that person yet.

Ta-da! Breaking fast!
Ta-da! Breaking fast!

Breakfast FOOD!!

Another time for me to cook to impress. Instead of going out to brunch we decided to make food instead. I was able to find a there Whole Wheat, Oatmeal, and Banana Pancakes that just sounded great to make. For sides we decided to have some cut oranges, bacon and orange mango juice.

Whole Wheat, Oatmeal, and Banana Pancakes

Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Instructions
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.

Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

First off when we walked over to Wedge, my phone died and I had to go off memory what we needed. I had to alter the recipe a bit. I didn’t add the dry milk powder and switch the whole wheat flour with just all-purpose flour. Also we added 2 ripe bananas instead of just one. Made it so much better.

After getting the batter prepared I do wish I read the other comments because we could have just mixed everything in the blender instead of using so many bowls that needed to be cleaned. Also this makes a ton of pancakes. We only made 4 pancakes and half the batter was still left.

What I do love about the recipe is that you mash the bananas in the mix and you can taste gooey banana parts in some bites of the pancakes. Also used real maple syrup. Makes it just so much better

Bacon was just fried and dried to crisp and we just cut up oranges.

Again this meal did impress yet again. MISSON SUCCESS!!

I would like to do these pancakes again but in a blender. I bet it would be a lot faster and easier. Also maybe with eggs and bacon and fruit. Good stuff.

 

That’s it for now. Thanks, Alex! Stay tuned for another recipe from another J_____ brother, coming soon!

P.S. This parmesan-crusted chicken recipe was originally from my friend good Jennifer from grad school, who got it off a *gasp* Hellman’s Mayo jar. Thanks, Jennifer!

P.P.S. Bonus points to Alex for cooking the other dish at the same time due to same temp requirements.

Mustard Lemon Cauliflower

Roasted Mustard Lemon Cauliflower from Food the Wong Way

This is a decent weekday recipe, based on the time spent, although you don’t get to just set it in the oven and forget it until it’s done. I cut the original amount of butter with olive oil so you can pretend it’s healthier. The initial recipe is based on one from the November 2006 issue of Bon Appétit available here. You could also just use olive oil, for a lactose-free version, but it’s not as tasty with so little fat content. Stay tuned for the next post! I’ve been working on cooking up some interesting posts for y’all.

roasted butter with a little cauliflower, atop quinoa.
roasted butter with a little cauliflower atop quinoa.

Cauliflower with Mustard-Lemon Butter

Ingredients:

  • 1 small head of cauliflower (about 1 3/4 pounds)
  • 1 teaspoon coarse kosher salt
  • 1-1.5 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel

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Sunday Squash Roast – Stocking Up for the Apocalypse

Various squashes and potatoes ready for roasting in the oven.

The butternut squash planted late last spring is finally yielding ripened fruit. Due to the surprisingly longer processing time, i try to remember to only to roast butternut on a weekend, otherwise i end up eating around 10pm. With a solid sized squash like the one pictured, there’s always extra leftovers that can be frozen or portioned out for the week to put in salad, pasta or other meals.

skin, chop, chop, chop, mix.
skin, chop, chop, chop, mix.

Sunday Squash Roast

Serves 10

Ingredients:
* 1 small (about 1.5 pounds) butternut squash, see below for cubing tip
* 1 sweet potato, peeled and cubed
* 6 medium red potatoes, cubed
* 1 red onion, quartered
* 1 carrot, chopped in chunks
* 1 tablespoon chopped fresh thyme
* 2 tablespoons chopped fresh rosemary
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 475°F.
  2. Shortcut: stab w/fork several times, microwave for 2-3 minutes, slice off outer shell, cube and de-seed. This also cuts the original recipe’s roasting time by about 10 minutes (to the 25-30 minute range).
  3. In a large bowl, combine the squash, carrot, sweet potato, and red potatoes. Separate the red onion quarters into pieces and add them to the mixture.
  4. Note: it is very important to mix this separately before combining with the vegetables, otherwise the oil and vinegar don’t distribute for an even caramelization: in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper.
  5. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  6. Roast for 25 to 30 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

A derivative of “roasted vegetables with fresh herbs” from a random King County employees recipe listing.

roast, roast roast.
roast, roast roast.

Today’s Recipe Rating:
Novelty Rating:
1 of 5 stars.
I may have been making variations for four years, so it’s nothing new –but it has a pretty consistent and tasty result so I figured I’d post it here.
Likelihood of Repeat: 100%
So convenient as a filler for new leftover combinations, you can put it on salad, or add it to soup for more oomph, or eat it atop rice with a protein..
Lesson Learned: Fighting to slice the butternut squash into cubes is always a little more tedious than you expect, even after you microwave it to tenderize a little. I made this on a Sunday, but didn’t even really get to eating it until the next day because the processing + baking time took so long it missed the other dinner items that were done earlier at a decent time. You also don’t get a crisp a caramelization factor if you microwave it before baking. This always makes much more than I expect out of one butternut squash, too. I had enough to eat all week, plus a few servings to freeze for later. Thus, the title of this post.

Nom nom nom.
Nom nom nom.

Spaghetti Squash 2 Ways

There are some days when I miss spaghetti, as my household doesn’t eat much pasta at home any more (well, even if I made it, the other half would likely abstain). If it happens to be a chilly Fall day when I’m plotting a meal to make, my mind goes to spaghetti squash. I was only introduced to this intriguing squash variety a couple years ago, when to help while away a lengthy chemo session, a steadfast childhood friend stopped by with some, miraculously procuring something that appeared both vegetable and pasta-like! How novel! I could feel my brain stretching as I ate it…

That brings us to today’s recipe, an amalgam of internet advice and my squash baking experiences. Note: I’ve starred a couple options that I consider more fattening (and therefore tasty).

(1) Roasted Spaghetti Squash with Zucchini Sausage Saute: looks like spaghetti, still tastes like healthy..

spaghetti squash as pasta dish
spaghetti squash as pasta dish

Ingredients:
1/2 spaghetti squash (you can bake the whole thing, but the rest of this only needs half the squash)
1/2 sweet onion
2 cloves garlic
1.5 zucchini squash, sliced and halved
chicken apple sausage, sliced and halved (or polska kielbasa sausage*)
butter* or olive oil (for squash baking)
saffola oil (for frying)
salt & pepper (to taste)
thyme (to taste)
parmesan, grated or thinly sliced (your choice)
cheat ingredient: bottled pasta sauce

makes: 4 servings

The Squash:

    1. Preheat oven to 350
    2. Cut spaghetti squash in halve lengthwise, de-seed (shortcut option: poke squash with a fork and microwave for a few minutes to presoften before you fight the rind to cut it, this may result in a mushier end product, though)
    3. Oil or butter (I was feeling decadent so I used butter this time) the flat surface of the squash and lay, cut sides down, on a baking sheet.
    4. Bake spaghetti squash in oven about 30 minutes (check after 20 if you microwaved before cutting), until barely tender when poked with a fork.
    5. While you wait, you can work on sauteing the other stuff per directions below, or go do a little yoga (I did the latter this time, since then the saute wouldn’t cool too much while I was scraping out the squash).
    6. Remove squash from oven, let cool to a temperature to handle, then scrape the squash flesh out with a fork. As you scrape, it will come apart into spaghetti-like shapes. For most squash sizes I’ve seen, if you scrape out only half the squash, that will be enough for this recipe to serve 4, so the other half can be scraped out and put aside for a recipe another day, or frozen.

The Other Stuff:

    1. In a large frying pan on medium, saute onions 2 minutes in saffola oil.
    2. Add garlic, stir a bit.
    3. Add zucchini and sausage, saute 7 minutes or until at desired tender-crispness of zucchini and browning of sausage.

Combine:

  1. Add the squash to the pan, fold ingredients together, sprinkle with thyme, salt, and pepper to taste.
  2. Pour the pasta sauce and mix until warmed through.
  3. Serve with parmesan on top. You can also try it with goat cheese.
spaghetti squash as pasta recipe.
spaghetti squash as pasta recipe.

This week’s trial recipe #1 rating:
Novelty Rating:
2 of 5 stars
I’ve made this before. I get so excited when it’s plated like spaghetti, but the texture and flavor really aren’t anywhere close, it’s pretty crunchy. In retrospect I may have undercooked it, for fear of overcooking it into mush. Booooo.
Likelihood of Repeat: 35%
I’ve made this a few times, and my spouse’s reaction when he hears I’m making it is always, “that seems like a lot of effort for small gain.” So I think the spaghetti squash + pasta sauce combination is on its way out. Since I’m not on the Paleo or Atkins diets, why make spaghetti squash when you miss spaghetti?
Also, why did I make squash (spaghetti) with squash (zucchini)? C-razzy.
I think I need to find another spaghetti squash recipe that just treats it like spaghetti, and stick with Nom Nom Paleo’s Zucchini Spaghetti on those days when I can’t bring myself to cook actual pasta, but have time to julienne zucchinis. You got any?

In general, I am big proponent of eating things for the sake of their own taste, something I like to mention to my vegetarian friends when I agree on the tastiness of tofu, fried gluten, or quorn. Unfortunately, this seems to be an instance where I forgot about that in my enthusiasm for (a)my love of pasta and (b)the novelty of a weird squash that yields fun.

..so a few days later I figured I’d need to do something with that other half of the spaghetti squash (since I didn’t have an army sitting around to feed), something that treats it like squash rather than pasta. I adjusted this recipe from Cookin’ Canuck for Spaghetti Squash with Gorgonzola with Dried Cherries & Pecans for what I had and packed it up for lunch. Sorry, no pictures this time, ate it too soon during work to catch one.

(2) Spaghetti Squash Salad

Ingredients:
1/2 a spaghetti squash
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp kosher salt
1/2 cup crumbled goat cheese (more lactose-intolerant friendly)
1/4 cup almonds, roughly chopped and toasted (was out of pecans)
1/4 cup dried cranberries
1 green onions (white & green parts), thinly sliced

Steps:

  1. Roast spaghetti squash per steps 1-4, and 6 in other recipe above.
  2. In a small bowl, whisk together, olive oil, vinegar and salt.
  3. Pour vinaigrette into the spaghetti squash and toss. Add cheese, pecans, cherries, and most of green onions, stir well, and serve cold.

This week’s trial recipe #2 rating:
Novelty Rating:
4 of 5 stars
May have baked one too many spaghetti squash this season for it to feel novel..
Likelihood of Repeat: 90%
I still have some left over in the freezer and I plan to defrost and use it as a salad later. The slight tartness of the balsamic vinegar makes me less expectant that it should be heavy and filling, and therefore I found it more satisfying to eat. My friend I shared it with also gave positive reviews.