Fruits/Vegetables

Asparagus with Red Pepper and Manchego

I might as well chalk my diet up to a lost cause this week. I only have two more days at my current job and I can’t help but take advantage of my favorite Philadelphia eats (like the obsessive chicken over rice from the Halal food truck on the corner, the peanut butter cup popcorn at Go Popcorn, and the chicken tinga tacos at El Vez) while I still work downtown. Since I’ll be moving to Atlanta, I’m trying to get this great food in while I still can (luckily Go Popcorn ships nationwide!). While my taste buds are in heaven, my belly is feeling like a fat puffy gray cloud. Since I honestly can’t remember the last time I had a bite of anything green, it’s time to make some veggies. Both asparagus and red peppers were on sale at the grocery store this past weekend so this Asparagus with Red Pepper and Manchego seemed like the perfect recipe to make in between my not-so-healthy meals.

Asparagus is cooked with red pepper slices, smoked paprika, salt and pepper before being topped with thin shavings of buttery Manchego cheese. Amazing! The asparagus is perfectly crisp, the red pepper is slightly sweet and the smoked paprika is a smoky little cherry on top. Smoked paprika is my favorite thing in my kitchen but I’d never considered using it to jazz up some vegetables. I knew I would like this recipe because what’s not to like but I seriously didn’t expect to inhale it the way I did. This doesn’t feel like a side dish but a healthy little meal in itself. It may not be Halal’s chicken over rice but I think it’s a new obsession.

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Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add asparagus; cook 5 minutes, stirring occasionally.

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Add bell pepper, paprika, black pepper, and salt; cook 2 minutes.

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Top with Manchego cheese.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Roasted Baby Potatoes with Herbs

I have to rant a little bit.  I don’t care what people say about potatoes, I don’t think they are terrible for you.  I feel like anything that is provided by the Earth can’t be that bad and I think potatoes get a bad rap.  Sure, my favorite food ever is French fries, but that doesn’t mean that the only thing way to eat potatoes is cut them up and fry them.  As long as we don’t eat potatoes all the time, it’s okay to eat them in moderation, like everything else, right?  Well, these Roasted Baby Potatoes with Herbs are baked and packed with flavor so there is no reason to feel guilty.

Baby potatoes are tossed with garlic, olive oil, and herbes de Provence and roasted until soft and tender.  This is a recipe from Giada De Laurentiis who is the person who first introduced me to herbes de Provence many years ago.  Since that day, I always have the herbs on hand and toss it with my chicken, veggies and almost always with my eggs.  They are simple, fragrant and mildly floral which really works with these rustic potatoes, which are slightly chewy on the outside but perfectly creamy on the inside.  I literally used a fraction of the amount of olive oil than what was called for here, just enough to lightly coat the potatoes, and they were still plenty flavorful so use your judgment.  These garlicky potatoes were an amazing side dish and unbelievably simple.

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Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat.

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Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.

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Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Serve hot or warm.

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Additions:  None

Omissions:

  • White potatoes (I used all red potatoes)

Substitutions:  None

Overall Rating:  Love It

Source:  Food Network

Asparagus with Balsamic Tomatoes

I noticed a funny thing that happens after I’ve been eating healthy: when I eat something bad, I feel like crap. I have been pretty into eating vegetables lately (which has never happened in my life) and have been craving them.  So after eating multiple veggies for days, I then ate something full of sugar and who-knows what else which resulted in me feeling the worst I’d felt all week.  I felt tired and I got an irritating headache. Hmm…wake up call? The truth is, I’ve come to this realization before but the bad stuff just tastes so darn good!  I’m hoping one of these days it actually settles in and prevents me from eating the bad stuff in the first place. Meanwhile, I’m enjoying some springtime veggies, including this Asparagus with Balsamic Tomatoes.

Bright grape tomatoes and garlic are cooked in olive oil until soft and tender before being tossed with a little balsamic vinegar.  The mixture then tops fresh asparagus that has been boiled until bright green and crisp. Goat cheese (if you prefer) can be added for another layer of flavor but I left it out. With asparagus now in season, this a great recipe to have on hand when you get tired of eating it steamed and plain but still want something healthy. Double this batch and it would make for a great seasonal side dish at Easter this Sunday.

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Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

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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.

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Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper (if desired).

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Additions:  None

Omissions:

  • Goat cheese

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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