Have A DELICIOUS Day
Fried rice is the PERFECT weeknight meal, you can use up a bunch of stuff you already have cooked in the fridge. Fresh and frozen vegetables, Chinese sausage or smoked sausage, chicken, shrimp or ham…IT’S ALL GOOD! (more…)
Food Network Star Chef and registered dietitian Ellie Krieger was kind enough to spend a little time with me to chat about heart healthy recipes. Ellie has an impressive resume ranging from best selling cookbook author to working with First Lady Michelle Obama on the Lets Move campaign. The best tip Ellie shared with me is to eat the rainbow.
I’m a meat lover, that’s no secret, but once in a while the time comes to lighten up. Well, for me that time has come, so I’m starting the Daniel fast to help get me on track. This recipe for Sweet Potato Steaks with roasted vegetables really filled the bill. The fennel turns candy sweet when roasting; it’s absolutely incredible.
Sweet Potato Steaks with Roasted Vegetables
Roasted Vegetables
| 2 zucchini
2 yellow squash 1 onion 1 red bell pepper 4 Roma tomatoes 1 fennel bulb 2 cloves of garlic 3 sprigs of fresh thyme ¼ cup olive oil Salt and pepper to taste |
Chop all vegetables and place in a roasting pan that is about 2 inches deep.
Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper. Mix thoroughly and roast at 400° for 1 hour and 15 minutes. |
Directions for Sweet Potato Steaks
Sautéed cabbage doesn’t need to be boring. Caramelized onions add a deep sweetness and cooking the carrots until slightly charred concentrates the flavor. The apples add a tart fruity-ness that make this a fun family dish.
Sautéed cabbage with carrots and apples serves 4-6 people
2 tablespoons vegetable oil
1 onion
3 carrots
1 small cabbage
1 apple ( I used a Fuji apple)
½ cup water, chicken broth or apple juice.
Salt
Ground ginger (optional)
Slice the onions, carrot and cabbage.
Heat the oil in a large skillet. Cook the onion over medium heat until it’s caramelized. Add carrots and cook until they are tender and a little bit brown. Add sliced cabbage and water (or broth, or apple juice) to the pan and stir. Cover and cook for 5 minutes on medium heat until everything is tender and liquid has cooked out. Slice the apple. Push the contents of the pan to one side; add the apple to the empty side and sauté until golden. Add salt and ginger (if using) and serve.
Small farmer’s markets are popping up all over and I love to drop by and browse the freshness. I’m so happy to see the wide variety of fresh fruits, vegetables and other products that you may not find in large chain grocery stores.
Best bread baking co
So, I made roasted broccoli for dinner the other day and I have about 2 cups leftover roasted broccoli. It’s time to remix that into a delicious new meal. Here it is:
| 1 pound of spaghetti
2 cups roasted broccoli 1 tablespoon olive oil ½ cup half and half ¼ cup grated parmesan cheese Red pepper flakes Salt and pepper to taste 2 beaten eggs |
Boil pasta until al-dente. While the pasta is boiling, sauté the broccoli in the olive oil.Drain the pasta (save about a cup of the pasta water) add the pasta to the broccoli.Add half and half and bring the pasta to a simmer. Add the parmesan cheese , salt, pepper and red pepper flakes then remove from heat. Stir in the two beaten eggs , if the sauce is too thick you can thin it with the pasta water (just add a little bit at a time)Serve immediately with a little more grated parmesan if you like. |