A delicious way to eat your vegetables, this Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette makes a great healthy lunch. Or, enjoy it as a side dish with grilled chicken.
I am always trying to work more vegetables into my diet. I tend to eat plenty of fresh fruits, but I know that I can do better with the vegetables. Green salads and carrot sticks can get boring quickly, but roasted vegetables? I can eat roasted vegetables day after day and never tire of them.
In this roasted vegetable quinoa salad, I've taken a sweet onion, red bell peppers, and an eggplant and roasted them until they are soft and caramelized. I combined the vegetables with some quinoa and a sprinkling ... [Continue Reading]
A whole post dedicated to brown rice? Yep, that's what we have going on here today. While brown rice might not seem very exciting at first, I am thrilled to have found a method for how to make perfect brown rice. I'm one of those people who actually prefers brown rice over white, so being able to cook it perfectly is very important to me. Sometimes brown rice can be dry or lacking in texture, but not this rice; it is incredibly light and fluffy. The best part? This method is not any more difficult or time-consuming than the directions found on the package.
The key to perfect brown rice is making sure that it stays moist. It's hard to know exactly how much water your rice will absorb while ... [Continue Reading]
This weekend we celebrated William's 1st birthday with a barbecue at our house, and I made this pasta salad to go along with our burgers and other side dishes. Pasta salad is always a hit with my family, and this time I wanted to try something new. Of course, I waited until Friday night to search for a recipe, but I found this one right away and knew it would be perfect. (I also waited until Friday night to decide on a birthday cake recipe, and that one turned out to be a great find as well. I'll be sharing it soon, along with some pictures from the party!) :)
Aside from being addictively yummy, pasta salad is a great entertaining dish because it's easy to make, and it's best made the ... [Continue Reading]
I know many of you might be feeling done with summer heat and ready for fall. I'm still enjoying summer and hoping it will stay around a little longer. I love the sunshine (not ready for those overcast days!) and being able to eat and play outdoors without worrying about jackets and long pants. I love summer fruits and vegetables, cooking dinner on the grill, and spending the evening outside.
Another reason I'm wishing summer would stick around for awhile? Next week I'll be back to teaching after my maternity leave, and I'm just not feeling ready to leave these little sweethearts yet.
Before the season ends, I'm trying to enjoy fresh summer tomatoes and basil to their fullest, and this ... [Continue Reading]
I can't say for sure, but I think this might be the first time I ever roasted broccoli. I'm not sure why, but my standby for a quick vegetable side is to throw some broccoli in my steamer pot. After over-steaming and ending up with mushy broccoli one night, I was definitely not in the mood for steamed broccoli the next night but the vegetable planned for dinner that night was, again, broccoli. Rather than changing plans and making a salad, I decided to toss the broccoli with some olive oil, garlic, salt, and pepper and pop it in the oven.
The roasted broccoli was crisp, flavorful, and didn't remind me at all of the previous night's mushy broccoli. I have a feeling that I'll be roasting my ... [Continue Reading]
These sweet potatoes are so easy to make, and are both healthy and delicious. The potatoes are tossed with a bit of olive oil, honey, lemon juice, and salt. I also sprinkled on a little cinnamon because I love the warm flavor of cinnamon with sweet potatoes. Roasting the potatoes in the oven brings out their natural sweetness.
I served my potatoes alongside this brown sugar spiced pork loin. This side dish is definitely going to be one of my fall and winter staples, as I see myself making it again and again.
One year ago: Pumpkin Oatmeal Cookies and Chicken with Provençal Sauce
Honey Roasted Sweet Potatoes
Makes 6 servings
2 pounds red-skinned ... [Continue Reading]
With just a few weeks of grilling weather left, I need to share with you this recipe that we've been making all summer. Cooking potatoes in foil packets on the grill couldn't be easier, and the results are delicious. I especially appreciate how the insides of the potatoes become tender without the outsides getting overly crisp, as sometimes happens when I try to cook them in a skillet on the stove top. You can customize the seasonings for the potatoes however you like. My favorite flavor additions are shallots and rosemary. Enjoy!
Grilled Potatoes in Foil Packets
Makes 4-6 servings
8 small red or Yukon gold potatoes, scrubbed and cut into small ... [Continue Reading]
This colorful pasta salad is a great side dish to accompany just about any spring or summer meal. It goes well with grilled chicken, steak, or burgers. This vegetable-filled pasta salad can even be a meal on its own, especially if you add in some cannellini beans for protein.
Pesto sauce and a bit of olive oil make up the dressing for this flavorful combination of pasta and vegetables. One of the best things about this recipe is that you can customize it based on your tastes and the vegetables that you have on hand. This time I added sun-dried tomatoes, fresh chopped tomatoes, green onions, yellow bell pepper, cucumber, and chopped carrots to my pasta salad. I usually add artichoke hearts ... [Continue Reading]
I like eating green beans as the vegetable part of a meal, but sometimes they can get boring when served plain. Here is a fast and easy way to make green beans a little more interesting and flavorful. Simply toss the cooked beans with some minced red onions and tomatoes, a bit of salt and pepper, and enjoy. If you like, you can also add a little butter or olive oil, but I think they are delicious without.
Green Beans with Red Onions and Tomatoes
Makes 2 servings
*Note: Measurements are approximations; I usually just eyeball the amounts.
2 cups green beans, washed and ends trimmed
1/4 cup minced red onion
1/2 cup chopped tomatoes
Salt and ... [Continue Reading]
This is a healthy version of the sweet potato casserole that is traditionally served at Thanksgiving (or Christmas!). Often, sweet potato casserole is filled with sugar and butter, but this version has (1) no butter, (2) just one-third cup of honey mixed with the potatoes, and (3) one tablespoon of brown sugar in the topping. You would never know it, though, as this casserole tastes just as good as any others I've tried. Sweet potatoes have such a wonderful, sweet flavor on their own, so they don't need much added to them to taste delicious.
In this recipe, steamed sweet potatoes are whipped together with a little bit of honey, some spices, and one egg to make them creamy. The potatoes ... [Continue Reading]
Usually when I make a salad to go with dinner, it is a combination of lettuce, carrots, cucumber, tomato, mushrooms, and sometimes avocado. While such a salad tastes good and provides lots of vegetables, it can become somewhat boring day after day. When I'm having dinner guests or just want something a bit more exciting, I often make this apple and spinach salad. I love green salads that include fruit, and the addition of crumbly blue cheese makes this salad feel special. The dressing is also one of my favorites- a delicious combination of citrus, Dijon, and honey.
Autumn Apple and Spinach Salad
Makes 6 servings
2 tablespoons fresh orange juice
2 tablespoons fresh lime ... [Continue Reading]
If you're looking for a quick and tasty summer dinner, try grilling some flank steak and serving it with vegetable sides. Brad grilled the steak, and kept it simple by sprinkling it with some steak seasoning. I used Karen's recipe for roasted asparagus, and it was delicious and so easy. I sauteed some red potatoes to round out the meal. First, I chopped them into small cubes. Then I cooked them in a skillet with a little olive oil over medium-low heat until they were tender (about 15 minutes), stirring often. I seasoned the potatoes with some salt and pepper. We really enjoyed this meal!
Soon to come...an amazing sandwich recipe to make with the leftover steak!
Roasted ... [Continue Reading]