Tag: Roasted Vegetables

quinoa salad with roasted vegetables on the table – Italian cuisine reinvented by Gordon Ramsay

L’quinoa salad with roasted vegetables it is a culinary preparation that combines rich ingredients, with notable flavors, but which complement each other in a harmonious way. This dish cannot be attributed to a specific region or culture, as quinoa originates from the South American Andes. The latter is an ancient South American cereal, appreciated for its excellent nutritional composition, being rich in proteins, fibers and minerals. Its popularity has grown in recent years, especially among those who follow one vegan diet or vegetarian, thanks to its gluten-free nature and complete nutritional profile. Additionally, the technique of roasting vegetables is a universal culinary practice. The latter ingredient provides a complex flavor element, thanks to its slightly smoky flavor and meatier texture. The quinoa salad with roasted vegetables is a proposal suitable for different occasions, from the daily table to that of celebrations. Its versatile nature makes it appropriate as main course in a light meal or as side to a variety of proteins. Finally, it is possible to further enrich the dish by adding toasted nuts, sunflower seeds or fresh herbs. Prepare this quinoa salad with roasted vegetables with us and you will be able to experience flavors you have never tried before!

Garlicky Orzo with Roasted Vegetables

by Pam on September 25, 2013

I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes. Remove from the oven.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

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Garlicky Orzo with Roasted Vegetables

Yield: 4

Prep Time: 10 min.

Cook Time: 20-25 min.

Ingredients:

Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

References

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

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Roasted Chicken Provençal

by Pam on September 26, 2013

I was in the mood to make roasted chicken but wanted to try something new. I grabbed one of my favorite cookbooks, Tyler’s Ultimate, and found this recipe. I adapted the recipe to suit my family’s tastes. The chicken smelled incredible while it roasted. The meat turned out to be extremely moist and tender and we all enjoyed the flavor the herbs gave to the bird. My daughter, was especially impressed with this recipe. I served this chicken with Garlicky Orzo with Roasted Vegetables^[1] and my House Salad^[2]. I’ll be making this one again.

Preheat the oven to 400 degrees. Line a roasting pan with tin foil and place a roasting rack inside.

Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves into a blender. Mix until a paste.

Carefully rinse the chicken, inside and out, with cold water then pat dry. Season the inside of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the lemon halves, garlic cloves, and extra herbs into the cavity. Truss the chicken – click here for instructions^[3]. Place the bird on the roasting rack. Rub the entire bird evenly with the herb mixture then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place a meat thermometer into the thickest part of the thigh making sure not to touch bone. Place into the oven and roast for 1 hour, or until the thermometer reaches 180 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.

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Roasted Chicken Provençal

Prep Time: 10 min.

Cook Time: 60 min. +

Ingredients:

1/4 cup of fresh parsley leaves, stems removed (plus more for cavity)
1/4 cup of fresh tarragon leaves, stems removed (plus more for cavity)
1 sprig of fresh thyme leaves, stems removed (plus more for cavity)
1/4 cup of olive oil
Juice from 1 lemon
6 cloves of garlic
1 4-5 lb whole chicken
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 400 degrees. Line a roasting pan with tin foil and place a roasting rack inside.

Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves into a blender. Mix until a paste.

Carefully rinse the chicken, inside and out, with cold water then pat dry. Season the inside of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the lemon halves, garlic cloves, and extra herbs into the cavity. Truss the chicken – click link above for instructions. Place the bird on the roasting rack. Rub the entire bird evenly with the herb mixture then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place a meat thermometer into the thickest part of the thigh making sure not to touch bone. Place into the oven and roast for 1 hour, or until the thermometer reaches 180 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler’s Ultimate cookbook

References

^{^} Garlicky Orzo with Roasted Vegetables (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} click here for instructions (www.instructables.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)