May 24, 2013
Memorial Day weekend is finally here and even though it’s rainy here in the Northeast, I’ll happily take the extra day off to chill out, relax and widdle away the stresses of working life. While I don’t have any real plans for the weekend, hopefully some of you are getting out there and enjoying yourselves, either at the beach, the park, the lake or wherever it is that you love to go most. We’re entering the season of grilling and cookouts so for the unofficial start of summer I’m giving you Baby Potatoes with Tomato-Corn Sauté.
Baby potatoes are mixed with olive oil, corn, grape tomatoes and garlic to give you a simple sort-of potato salad that travels well and can be eaten hot or cold. No mayonnaise means no worrying about taking this dish to an outdoor event and with summer corn and bright tomatoes, what a better dish to kick off the summer. Topped with fresh cilantro and salty parmesan cheese, these potatoes get the slightest kick from red pepper flake and will be a great addition to any get-together you might be attending this weekend. Get out, enjoy the weather and have yourselves a fantastic weekend!
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and red pepper flake to pan; sauté 2 minutes.
Add potatoes and tomatoes to pan; cook 1 minute.
Top with cilantro and cheese.
Overall Rating: Love It
Source: Cooking Light magazine
April 18, 2013
Here I go again – trying to eat better. I go in waves with food. I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food. I guess that’s why they say “You are what you eat”? After all, when I’m eating lots of fruits and veggies, I tend to eat better. But then as soon as I get a french fry or donut, forget it. I’m a lost cause. Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad. We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix. So I made a conscious effort to start eating better on Monday. So far so good but it’s only been a few days. Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.
After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese. The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly. Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.
Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.
Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.
Sprinkle asparagus with pecorino Romano cheese.
Overall Rating: Love It
Source: Cooking Light Magazine
January 18, 2013
It’s January so that typically means that we have all made some resolutions which as this point we are still sticking to or already caved on already days ago. I made a deal with myself (again) to eat more fruits and vegetables which really shouldn’t be as hard as it has been. I bought a box of clementines and ate about 4 before I saw one get slightly molding so I threw the rest away. Last night I ate leftover blackened chicken and boxed macaroni and cheese with nary a veggie in sight while a bag of unopened broccoli I bought last weekend still sights comfortably tucked away in my refridgerator’s produce drawer. This is the problem with resolutions: the intent is good but the reality is a struggle. At least once this week though I did make one simple vegetable side dish: Garlicky Asparagus.
Crisp asparagus is steamed until perfectly bright green before being simply sauteed with sliced garlic and olive oil. Seasoned with nothing else but salt and pepper, this flavorful side dish is perfect as a side to chicken, steak or added into a little pasta or on top of a healthy salad. Asparagus doesn’t just have to be eaten in the spring so if you see it on sale this winter, grab some. If you are like me, sometimes you need something green other than broccoli.
Steam asparagus 4 minutes or until crisp-tender.
While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently.
Add asparagus, salt, and pepper; toss to combine.