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Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

by Pam on February 26, 2013

I wanted to roast some veggies and potatoes to pair with the Maple-Mustard Glazed Roasted Chicken[1] and Wilted Spinach Salad with Caramelized Shallots[2] I was serving for dinner. This side dish was super easy to make because I roasted them alongside the chicken and they took very little effort. It was a great way to use up the potatoes and veggies I had in the refrigerator and a tasty side dish to go with the roasted chicken and wilted spinach.

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.



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Simply Roasted Vegetables and Potatoes




Yield: 4

Prep Time: 10 min.

Cook Time: 45 min.



Ingredients:

1 tbsp olive oil
4 Yukon gold potatoes, diced
4 carrots, diced
1/2 sweet yellow onion, diced
1 cup of broccoli florets
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Maple-Mustard Glazed Roasted Chicken (www.gordon-ramsay-recipe.com)
  2. ^ Wilted Spinach Salad with Caramelized Shallots (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach

by Pam on February 24, 2013

This was SO GOOD! I wanted to make myself a healthy and hearty breakfast so I went to my refrigerator in search of ingredients. I found mushrooms, grape tomatoes, spinach, onions, and garlic as well as eggs and toast. I decided to sauté all of the veggies together, then place them on top of the toast followed by a poached egg. This breakfast was so healthy, delicious, and filling and it only took 10 minutes to make. I love that!

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs.  Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.



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Poached Egg on Toast with Sautéed Mushrooms, Tomatoes, and Spinach




Yield: 1

Cook Time: 10 min.



Ingredients:

1 tsp olive oil
Handful of button mushrooms, sliced
1 tbsp sweet yellow onion, diced finely
Handful of grape tomatoes, sliced in half
Handful of baby spinach,
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 egg
1 piece of bread

Directions:

Heat the olive oil in a skillet over medium heat. Add the mushrooms and onions and cook, stirring occasionally for 3-4 minutes.

While the mushrooms are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is poaching, toast the piece of bread in a toaster. Then add the tomatoes and spinach to the mushrooms as well as the minced garlic. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste and a dash of crushed red pepper flakes. Place the veggies on top of the toast. Place the poached egg on top of the veggies then season with sea salt and freshly cracked pepper, to taste. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Asian-Glazed Chicken Thighs

Asian-Glazed Chicken Thighs

by Pam on February 21, 2013

I found this Cooking Light recipe on Myrecipes[1] and thought it would pair nicely with my husband’s favorite Asian Noodle Salad[2]. I halved the recipe and reduced the sriracha (for the kids) but other than that made it as written. It was simple to make, smelled amazing while it baked, and tasted even better. We all loved it and I know I will be making it again someday soon.

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste.

Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 5-10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.



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Asian-Glazed Chicken Thighs




Yield: 4

Prep Time: 10 min. + 3-4 hour marinading

Cook Time: 25-30 min.



Ingredients:

2 1/2 tbsp rice vinegar
2 tbsp soy sauce
1 1/2 tbsp honey
1 tbsp sesame oil
1/2-1 tsp sriracha
5 cloves of garlic, minced
5 boneless skinless chicken thighs, trimmed of any fat
Sea salt, to taste

Directions:

Combine the vinegar, soy sauce, honey, sesame oil, sriracha, and garlic together in a large zip lock bag. Seal and mix well until thoroughly combined. Add the trimmed chicken thighs to the marinade; seal and place into the refrigerator for 3-4 hours, turning occasionally.

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then place a wire rack on top of the baking sheet. Coat the wire rack with cooking spray.

Remove the chicken from the bag, reserving marinade.

Place the reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place the chicken thighs on top of the wire rack. Season with sea salt, to taste. Place into the oven and back for 10 minutes; baste with the cooked down marinade. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 5-10 minutes or until done. Let the meat rest for 5 minutes before serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – March 2011

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Asian Noodle Salad (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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