So, I've once again been blessed by the generosity of a dear friend and her insanely abundant garden. This time, Roma Tomatoes. Oh Romas, how I love thee. This was delicious as a side dish for literally anything. We had it with Meatballs, Mashed Potatoes and Gravy (which was also a gift from this same friend - and equally delicious!).
Roasted Tomatoes
Original recipe by Ina Garten
Adapted recipe by Kitchen Groovy
12 plum Roma Tomatoes, halved
1/4 C good olive oil
1 1/2 T aged balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 450 degrees.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated.
Serve warm or at room temperature.
Tomatoes are abundant this time of year - this is a must have delicious new side dish to try out!!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Hellooooo!!!! Today is the first day of school for our family (except my kindergartner who starts tomorrow) and I feel as though life will finally return to normal once again! I love summer, but boy was this last one a summer to go down in the history books in terms of craziness. I am sad to see my kiddos gone during the day, but I am definitely welcoming a life of routine.
Our family was at a friend's house for a BBQ, and I was tasked with making this side dish. I had no idea that this is what I would be making. Of course, I was excited to help with the meal prep! And, this dish was SO good, I just had to share it ASAP!
(I have no idea where the recipe came from, so I am not able to give credit where it is due - sorry!)
Asparagus with Balsamic Tomatoes
1 pound asparagus, trimmed
2 tsp. extra virgin olive oil
1 1/2 C halved grape tomatoes (we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)
1/2 tsp. minced fresh garlic
2 T balsamic vinegar
1/4 tsp. salt
3 T crumbled goat cheese
1/2 tsp. black pepper
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic, cook 5 minutes. Stir in vinegar, cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
How easy is that!!??
We used a combination of grape tomatoes and roma tomatoes - and the chopped romas sort of "melted", for lack of a better term which gave more of a sauce type mixture. Personally, I really liked it that way as I prefer that texture vs. just straight tomatoes that are intact. Yes, it's a quirk of mine.
The picture is not the best - I wasn't expecting to blog about this particular recipe and didn't have my camera with me. However, my phone did a decent job, don't you think?!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
I mentioned in my last recipe posting of Cold Cucumber Buttermilk Soup that I had taken a cooking class that offered an amazing menu. This is another side dish from that class. Now, I really don't care for potato salad, but I realized that I personally don't care for mayo based potato salads. Actually, not a big fan of any salad that is mayo based. I think I have been exposed to too many of them growing up - I'm from the midwest, and it's a staple around here, but it's something I just couldn't get behind.
So, when I tried this French Potato Salad, my tastebuds danced!! It is very good - I highly recommend you try it. If you like the traditional potato salad, give this one a try too - it's a bit different, but well worth it!
French Potato Salad
original recipe by Lori Valenziano
2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces
6 T white wine vinegar
1 shallot, minced
3 T fresh chives, minced
1 T of any or all of the following herbs:
- tarragon, mint, dill, thyme, parsley
2 T capers, drained
1 T whole grain mustard (I used 2 T to cut back on the vinegar taste)
6 T extra virgin olive oil
Salt and freshly ground pepper
1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.
2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.
3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.
We ate this with Flank Steak Sandwiches - my family swarmed on this meal so fast, I didn't have a chance to take a picture! Thank God I was able to at least snap this for you!
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
We had this last week, and it was so good. I have never been a huge potato fan, but I am expanding my curiousity for what potatoes have to offer. I always thought it was just a bunch of empty calories (you know, we can't consume "white" carbs, right?) and that they didn't offer much of a health benefit. But, I have recently read that potatoes are a good source for potassium, niacin, vitamins B6 and C, fiber and panthotenic acid. I'm not saying that our family is going to start eating potatoes every night - as I am a big believer in enjoying everything in moderation - but why not have it every once in a while? And while we're at it, let's slather it up in cheese!
Three Cheese Potato Gratin
Original Recipe from The Deen Bros., "Ya'll Come Come Eat" Cookbook, pg. 53
Adapted Recipe from Kitchen Groovy
Butter for coating dish
Salt
2 lbs. Yukon Gold potatoes, thinly sliced
3 oz. Fontina cheese, shredded (about 3/4 C)
3 oz. white sharp cheddar cheese, shredded (about 3/4 C)
3 T freshly grated Parmesan cheese
Freshly ground black pepper
2 large eggs
2 C half and half (if you don't have half and half, you can substitute 1 C milk and 1 C heavy cream)
1. Preheat oven to 400 degrees. Butter a 1 1/2 quart gratin dish or shallow baking dish; set aside.
2. Bring a large pot of salted water to a boil. Add the potatoes; cook for 4 minutes (they will not be tender); drain. In a small bowl, stir together the cheese.
3. Arrange one-third of the potatoes in the bottom of the prepared dish. Sprinkle with salt, pepper, and one-third of the cheese mixture. Repeat with a second layer of potatoes, salt, pepper, and half the remaining cheese mixture. Arrange the remaining potatoes on top.
4. In a separate bowl, whisk together the eggs. In a small saucepan, heat the half and half until steaming. Whisking constantly, slowly pour the half and half into the eggs. (if the eggs curdle slightly, just strain the mixture.) Season the egg mixture with salt and pepper; pour evenly over potatoes. Sprinkle potatoes iwth the remaining cheese mixture. Bake for 30-40 minutes or until the potatoes are tender and the top is golden. Let stand for 10 minutes before serving.
Straight outta the oven
Cheesy potato goodness!
Enjoy and live with gusto!
Carina
Okay, before I even move on with this post - let me apologize. This is my 2nd post of the day, and I really don't like giving you too much to look at in such a short time - so please forgive me. In case you're wondering WHY I'm sending out a 2nd post - well, if you remember, I am participating in the "10 for 5" challenge, and today is the deadline to get all 10 in. I have 9 down and 1 more to go! I am also quite competitive, and I just can't let this go and give up now!
So - thank you for bearing with me as I post at seemingly odd times or days, and for hanging with me as I experiment with new dishes. I made this last week, and it was sweet, savory and deserves to be put on the regular dinner menu.
Maple Roasted Butternut Squash
Original recipe from Ina Garten, Back to Basics cookbook, pg. 158
Adapted recipe by Kitchen Groovy
1 large butternut squash
2 T olive oil
2 1/2 T pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 slices bacon, cooked and chopped
fresh sage, torn into small pieces
Preheat the oven to 400 degrees.
Peel and seed the butternut squash and then cut it into 3/4 - 1" cubes. Place the squash on a sheet pan in one layer. Toss with olive oil, maple syrup, salt and pepper. Bake for 20-30 minutes, until squash begins to brown, turning once during baking.
Sprinkle bacon and the sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash is tender and caramelized. Season to taste and serve hot.
Click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!
Carina
I love rice. I am half Filipino, so eating rice is like eating peanut butter sandwiches for some. Or like candy for others. It has been a part of my daily menu for my entire life. Over the last several years, I have really tried to move our family menu away from processed foods and closer to whole grain foods. We have been eating brown rice for many years, and I found a way to jazz it up a bit. It turned out really good! I may have mentioned yesterday my complete love for sweet potatoes, so why not add those little darlings to brown rice? But, feel free to add whatever your little heart, and stomach, desires!
Here is Challenge #7:
Winter Harvest Rice
created by Kitchen Groovy
2 C uncooked brown rice
1 small sweet potato, uncooked, peeled and diced small
1/4 C Craisins
1/4 C sliced almonds, toasted
1/4 tsp. ground sage
Kosher Salt
Freshly Ground Pepper
Cook brown rice according to package directions. While rice cooks, peel sweet potato and dice. Saute diced sweet potato until cooked. Mix in small bowl sage, salt & pepper - add to sauteed sage in the skillet. Saute for a few more minutes until spices are infused into the sweet potato.
Transfer cooked brown rice to serving bowl - add sweet potatoes, craisins and sliced almonds to the rice. Mix together and serve!!
Enjoy and live with gusto!
Carina
About 6 years ago, Rob and I went on a "diet" together - I say that tongue in cheek, only because personally, I don't believe in diets. We like to say we underwent a "lifestyle change". Hey, it worked for us! Anyway, I came upon this recipe from the South Beach Cookbook. Don't let the notion of a dish from a diet cookbook fool you - this is a delicious veggie side dish and my kids LOVE it! Healthy, light, easy, delicious. For someone who rarely ate cauliflower, this is now a staple in our house!!
Also - don't shy away from the word "spicy". It's really not spicy - but use less red pepper flakes, if you're more on the cautious side.
Roasted Spicy Cauliflower
Recipe by "The South Beach Quick and Easy" Cookbook, pg. 415
1 head of cauliflower, cored and cut into florets (4-6 cups)
2 T extra virgin olive oil
1 tsp. red pepper flakes
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Heat oven to 400 degrees F.
Place cauliflower, oil, red pepper flakes, salt, and pepper in a mixing bowl; toss to combine. Arrange in a single layer on a heavy-bottomed baking sheet or in a large baking dish. Roast until softened and golden brown, 25-30 minutes.
Enjoy and live with gusto!
Carina
I'm a girl that can't resist a deal, so when I saw a "Buy One, Get One Free" offer on asparagus the other day, I just had to cash in. We don't eat asparagus very often, because I have kids, and moms know it's challenging to get our kiddos to eat vegetables, let alone veggies like asparagus. Even though it was a great deal for our bottom line, I knew it would be a hard sell on everyone ages 18 and younger. Fortunately, 2 out of my 3 kids ate it without complaining - so to me, that equals success. It actually has encouraged me to keep trying. While I truly thought that most of the kids would dislike it, Camrie and Susie loved it (she is not a fan of asparagus), but Cole ate only one out of courtesy to me. I will continue to work on him :-)
Remember, not everyone at the table will LOVE what you cook, but if the kids see you modeling how important vegetables are, sooner or later it will kick in. I am sticking to this philosophy!
This recipe is a great one, and I am posting it anyway - even if there was 1 person who wasn't a fan!
Roasted Asparagus with Grated Parmesan
2 bunches of asparagus, trimmed
Grated Cheese - desired amount (I didn't measure, but I think I used about a 1/4 C)
Olive Oil
Salt (I like Kosher)
Pepper
Preheat oven to 400 degrees. Hold an asparagus spear, and bend the bottom until the rough woody section snaps off. Use that spear as a guide to line up the rest of the asparagus and use a knife to chop off the rest.
Place asparagus in a 9x13 baking dish, coat with olive oil (I like to use quite a bit) and sprinkle with grated parmesan cheese. Season with salt and pepper. Roast until tender - about 15 minutes.
Enjoy and live life with gusto!
Carina
Not only do my kids vary in age, but they range so far from each other in personality, including their taste in food. Camrie has a more sophisticated pallette and loves sushi and authentic Italian food while Cole has more pedestrian taste and favors more meat and starches such as potatoes or rice, or americana type fare such as buffalo wings, pizza, burgers. He hates things with sauce - I honestly don't know how you eat anything without sauce! But that is my sweet 14 year old.
As a parent who aims relentlessly at keeping the dinner hour a happy one, cooking meals that makes everyone happy is like trying to find a pearl in a bank of snow. I know, the analogy is a bad one - but it just won't happen! I recently came to terms with this - yes, it took me many, many years of trying to please everyone. It was a slow journey, but am now appreciating - not condemning - their varying tastes in cuisine.
I used to try to find meals that would please everyone and was always disappointed. There was always something that someone didn't like. So, I changed my approach. Now, I find meals that are favorites of each person in the family, and make that meal once per week. This very idea is so simple, yet it took me years to discover!! Maybe you've already figured that out, and to you - I tip my hat.
There were a few lessons our family learned through this process:
1) I learned that I just cannot please everyone at once. That expectation was unrealistic!
2) My kids learned that they may not always like what is placed in front of them, but they should attempt to put a polite dent in it. After all, our home will not be the only place where food is placed in front of them that they are "not crazy about". Think: friend's homes, future in-law's homes, etc! But, out of courtesy to the one who made it, they should eat - unless it's totally disgusting and they just can't scarf it down. To that I coach my kids: tell the cook they just had a huge meal somewhere else and really can't eat any more!
3) Each of us is valued and I want to show how much they are valued by making something they enjoy. While Cole may eat something he doesn't like one night, hopefully he will realize that he is making a small sacrifice for his sister who loves the meal and that another day, she will do the same for him.
4) Who knows - they may someday appreciate the meal they once didn't like!
Don't misunderstand: we don't make our kids eat the food placed in front of them. I have vivid and disturbing memories of my parents forcing me to eat everything on my plate. The idea is to bring a better understanding and respect of dinner and of our fellow family members. Thirty years later, I still feel guilty about not ever making it in the "Clean Plate Club".
So, tonight - I will be making Susie's absolutely favorite meal. This child would eat it every day if she could - Lord knows she asks for it every day! Camrie and Cole are not big fans of this, but they tend to eat more rice these nights than any other night, but out of respect to the rest of the family - they politely take a few bites.
Chicken and Cheese and Brocolli Casserole
1 pkg Chicken Breasts, bone in, skin on - cooked and shredded
(I use a Costco rotisserie chicken - it's much faster & cost effective!)
1 C Your Favorite Mayonnaise (I prefer Kraft Real Mayo)
1-2 bunches of brocolli, cut up
2 cans Campbell's Cream of Chicken Soup
3 C Sharp Cheddar Cheese
Curry Powder - to taste
Heat oven to 350 degrees.
In a medium sized bowl: mix soup, mayo & curry powder (be very generous with the curry).
In a 9x13 dish, spread chicken along bottom. Then layer brocolli. Pour soup mixture over the chicken & brocolli. Spread and smooth.
Top with cheddar cheese.
Bake for 45 minutes. Top over rice.
Note: this is a very "saucy" recipe and recognize not all kids are going to like this. Or - maybe everyone in your family will love it, it's a very Minnesota casserole!
Also, this notion of "taking turns" may not be easily adapted into the family. It's hard to introduce new ideas to those (i.e. toddlers!) who are not open to this type of idea. It took a while for my kids to understand this concept. However, be patient - be realistic - don't give up!
Carina
