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Wednesday, December 23, 2009
Friday, December 18, 2009
Keep It Green
Trying to keep it green is a challenge for us all during the crazy red & green holiday season. Try not to fall into the fast food, easy junk, eating-on-the-fly, cookie monster diet rut during this busy, busy time. Roast some broccoli tonight. OMG, I am NOT kidding. I'm all about vegetables and high heat. I love to fry asparagus, grill eggplant, onions, peppers, squash, zucchini, mushrooms, etc. and i LOVE to roast a million vegetables in the oven. Easy, exaggerator. The possibilities are endless and the method is simple. Douse with olive oil, generously sprinkle with kosher salt, toss onto a sheet pan and roast at a high temperature, like 425. Don't remove them from the oven prematurely, ok? Let the dry heat of the oven do it's thing. Use your judgment on the amount of time. I think I had the broccoli in the oven for about 20 or 25 minutes. Maybe longer. I did turn the pieces over once. You WANT caramelization. C = F. Caramelization Equals Flavor. This method works for so many vegetables, it's pretty foolproof. Hey, if you have a problem, don't blame me. Just sayin'. Try this method with cauliflower, fresh halved brussel sprouts, carrots or whatever you like during this cold wintery season. Elevate your veg from bland to fab tonight.
If you were hoping for a little broccoli nutritional value information, your hopes have been answered. Broccoli is loaded with vitamins, minerals and fiber AND it's packed with anti-carcinogenic stuff called isothiocyanates. That means it helps to fight and prevent cancer. It is soooooo good for you. Did you know that broccoli has more calcium than a glass of milk? It might even have more Vitamin C than that glass of OJ you had this morning. Don't ask me about quantities and specifics, OK? This is not the Weggie Wikipedia. Look it up.
Love, Katie
In complete contrast, I will be throwing in an obligatory cookie post sometime between now and Xmas. Ha Ha! Call me Jekyll Hyde. It's cool, LOL.
Eat More Green, Feel Mo Betta,
Happy Holidays My Friends,
Green Love,
Katie
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A KPK cross between Spanish style Cod and French Boullabaisse
Smoky Spanish Albondigas Soup
Summer Vegetable Soup
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. . . featuring Roasted Rutabagas (or Swede Turnips, if you wish)
Grilled Corn with Tarragon Cream
Click on the image to link to a simple and lovely recipe at Fine Cooking
Cinnamon Pecan Katies
Yes I Did
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Black "Forbidden Rice" from China is delicious and loaded with antioxidants
Pasta with Hot Pancetta, Potatoes, Tomatoes, Parmesan & Power Greens
Indian Carrot Salad
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Asparagus & Mozzarella Frittata
Grilled Eggplant is Layered Up for an Eggplant Gratin with Fresh Basil and 4 Cheeses
Oven Roasted Plum Tomatoes
Oven Roasted Herb Butter Turkey Breast, Gemstone Potatoes & Buttery Peas
Egg Ribbon Salad with Pancetta & Shaved Parmesan
Fresh Strawberry Slices & Whole Raspberries tucked into cream cheese frosted vanilla cupcakes
Bacon Wrapped Sea Scallops
an outdoor grill regular at the crib
Smokin' Beets
Roasted Beet & Potato Salad
Rosemary Flatbread
"Hola" from Mi Pueblo, San Jose, CA
Rapini Frittata
Healthy Portabella
Italian Tuna & Cannellini Bean Salad with D'Amato's Focaccia
Fried Asparagus
Day Off Breakfast
Boiled Eggs & Whole Grain Toast ~ Simple Pleasures are the BEST!
Last Minute Lentil Soup
with carrots, celery, and a little kale . . . topped with a heap of conchigliette pasta and parmigiano reggiano
A Sampling of Christmas
KPK Pecan Shortbread Cookies and Almond Cookies
