Tag Archives: roasted

Creamy Spring Michigan Asparagus Soup

14 May

crmofasp

I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.

Time: 45 minutes                            Serves: 6

Ingredients


  • 1 onion,  finely chopped
  • 3 garlic cloves, minced
  • 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
  • 2 cups peeled & cubed potatoes
  • 5 cups vegetable broth
  • sea salt and black pepper, freshly ground – to taste
  • 1/2 cup heavy cream

How to make it


  • Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
  • Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
  • Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
  • Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
  • Garnish with roasted asparagus tips.
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Rice Noodle Bowl with Peanut Sauce and Roasted Tofu

27 Mar



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Spicy peanut sauce that will make you want to lick your bowl clean! with rice noodles and roasted tofu. Add a side of steamed broccoli to round out the meal. The month of March happens to be National Noodle Month, National Peanut Month, and National Sauce Month and this bowl of goodness delivers on all three of those. So, enjoy and cheers to the rest of March!

Time: 30 minutes             Serves: 5

Ingredients


  • Tofu


  • 14 oz. pack extra firm tofu, drained and pressed to release moisture
  • 1/4 cup tamari
  • 2 tsp each olive oil and toasted sesame oil, combined
  • Sauce & Noodles


  • 2 tbsp sambal oelek
  • 6 stalks fresh lemongrass – inner bulbs only, finely chopped
  • 2 large shallots, minced
  • 8 cloves garlic, minced
  • 2 thumbs ginger, grated/finely minced
  • 2 tbsp sesame oil
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar or honey
  • zest and juice from a lime
  • heaping 1/3 cup peanut butter (smooth or crunchy will do)
  • 1 pound brown rice noodles or soba
  • 2 green onions, chopped
  • handful of cilantro leaves, roughly chopped

How to make it


  • Tofu


  • Preheat oven to 400F.
  • Cube tofu. Toss with tamari and oil.
  • Place in roasting pan and bake for 25 minutes, until edges are browned.
  • Sauce and Noodles


  • Fill a large pot with salted water and bring to a rapid boil. Cook pasta according to package instructions.
  • Process in a blender, processor, bullet…lemongrass, garlic, ginger, shallot, and chile paste.
  • Heat oils in a large skillet over medium-high. Add mixture to pan and cook, stirring, until fragrant – about 2 minutes.
  • Add tamari, vinegar, honey (or brown sugar), peanut butter, and lime. Whisk to combine.
  • Add cooked pasta and toss to coat.
  • Serve the roasted tofu right on a mound of these yummy noodles. Top with cilantro and green onions. And don’t forget to eat your veggies!

 

Roasted Butternut Squash & Garlic Enchiladas

17 Mar

butternut enchiladas

Have I told you lately that I love……..butternut squash?! Roasting it just sets it off and the addition of roasted garlic takes it to the next level. Trust me, this one’s is a goodie!

Time: 1 hour, 15 min             Serves: 3

Ingredients


  • Filling


  • 2 pound butternut squash
  • 1 head garlic
  • olive oil
  • sea salt & black pepper, freshly ground – to taste
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • salt, to taste – about 1/2-1 tsp)

roasted butternut

butternut ingr

  • The Rest


  • 8 corn tortillas
  • 1 12oz. jar salsa verde/equivalent homemade
  • 3-4 slices pepper-jack cheese – Yogurt lactose-free from Trader Joe’s
  • 1 avocado, sliced
  • 3-4 green onion tops, chopped
  • cilantro, roughly chopped – for garnish
  • lime edges, to serve

How to make it


  • Filling


  • Preheat oven to 400F.
  • Cut tops off of garlic clove. Place in center of a large square of aluminum foil. Drizzle generously with olive oil and sprinkle with S&P.
  • Cut end and top off of squash. Cut in half and scoop out seeds with a spoon. Rub cut side with olive oil and sprinkle with S&P. Place on roasting pan/foil cut side down.
  • Remove garlic after 35 minutes, and squash at about the 45 min mark. You want the skin to just begin to brown and the cut side to brown.
  • Scoop flesh from squash and mash. Squeeze garlic cloves out of head and mash into squash.
  • Season squash garlic mixture with cumin, oregano, paprika, and salt.
  • The Rest


  • Place a moist paper towel on stack of 4 tortillas and microwave for 15 seconds. Keep paper towel over stack while working. Work in two batches.
  • Spoon mixture into each corn tortillas, roll, and place seam side down into an 8×8 pan. Continue until all are filled & rolled.
  • Top with cheese, follow with salsa verde.
  • Bake at 350F for 20 minutes. Place under broiler for about 2 minutes if desired.
  • Top with sliced avocado, sprinkle with cilantro and green onions, and lime wedges on the side.

butternut enchiladas cut

Oven-Roasted Chicken Wings

16 Jan

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients


  • about 12 whole chicken wings
  • 1 tbsp olive oil
  • Chef Paul Prudhomme’s Poultry Magic, to taste
  • black pepper, to taste

How to make it


  • Preheat oven to 375F.
  • Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
  • Drizzle oil evenly over all wings.
  • Season liberally with Magic & pepper.
  • Turn wings over and season other side. Turn back over.
  • Place in oven and bake for 30 minutes.
  • Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.

Roasted Butternut Squash Soup

4 Nov

I think I’m in love with butternut squash. This soup is lick your bowl good! Adapted from a Fine Cooking recipe.

Time: 1 hour                Serves: 4-7

Ingredients


  • 1 medium butternut squash (2-3 pounds) peeled and cut into about 1-inch cubes (about 7 cups)
  • 1 tbsp olive oil (more if needed)
  • 6 pieces of thick sliced Applewood smoked bacon
  • 1 medium onion, diced (about 2 cups)
  • 1 large Granny Smith apple, cored & diced into about 1-inch cubes (about 2 cups)
  • 4 garlic cloves, crushed
  • 2 tbsp fresh rubbed sage leaves, chopped
  • 5 cups vegetable stock (chicken would be OK too)
  • salt and pepper, to taste

How to make it


  • Preheat oven to 425F.
  • Toss squash with olive oil and season with salt and pepper. Spread out onto 2 baking sheets, not overcrowding the pieces. Place in oven and roast for about 40 minutes, or until edges are browned. Stir squash up about half way through for more even cooking.
  • Heat a 5 quart stock pot over medium heat. Cook bacon until crispy and place on paper towel lined plate.
  • Add onions to pot and stir. Cook, stirring occasionally, for about 10 minutes. Add apples and cook, stirring occasionally, for about 5 minutes. Add garlic and cook, stirring occasionally, for 2 minutes. Add sage and season with salt and pepper. Cook an additional 2 minutes.
  • Remove squash from oven and transfer to stock pot. Add stock and turn heat up. Bring to a boil, then turn down to a simmer. Cook for 15 minutes, check squash and apple for tenderness. If needed, cook longer. Remove from heat and allow to cool slightly.
  • At this point you can either use an immersion blender to puree the soup or use a stand blender and go in batches as I did. (I did 3 batches.) Add half of the cooked bacon to the soup before blending. Puree until smooth. Taste and add more salt and pepper as needed.
  • Reheat as needed, crumbling remaining cooked bacon on top to serve.
  • Serves 4 entree portions of 1 3/4 cups or 7 starter portions of 1 cup.

Roasted Tofu Lollipops

9 Aug

A great appetizer for vegetarians and meat-eaters alike! I came across a picture on pinterest which led me to a recipe on chowvegan.com which served as the inspiration for this recipe.

Time: 5 min prep, 30 min cook                 Serves: 5

Ingredients


  • 1 14 oz. block extra-firm tofu
  • 2 tbsp olive oil
  • 2 tsp paprikashopping list
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp pesto (can use Pistachio Pesto if you’d like)

How to make it


  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a bowl, combine the oil, paprika, salt and pepper. Whisk to incorporate.
  • Cut the tofu into cubes and gently toss to coat with the mixture. I did them one by one.
  • Place each tofu cube in single layer on baking sheet
  • Roast for 15 minutes. Remove from oven, flip over and return for an additional 15 minutes.
  • Remove from oven. Stick each with a toothpick/short skewer/bamboo fork and top with a bit of pesto.

Fingerling Potatoes with Roasted Garlic

6 Aug

My favorite potato farmer had red fingerling potatoes available at his stand at the farmers’ market and I chose this simple, delicious preparation to showcase them.

Time: 35 minutes              Serves: 4

Ingredients


  • 1 pound fingerling potatoes (I used red fingerlings), washed & patted dry
  • 4 garlic cloves (large), peeled
  • 4 tbsp olive oil
  • sea salt & black pepper, freshly ground – to taste

How to make it


  • Preheat oven to 325F.
  • Place garlic in the center of a square of aluminum foil. Pour 2 tbsp olive oil over top and seal packet.
  • Place potatoes in a roasting pan. Toss with remaining 2 tbsp olive oil and season with salt & pepper.
  • Place roasting pan and garlic packet in center rack of oven and roast for 30 minutes.
  • Remove garlic packet and carefully open. Mash cloves and incorporate oil.
  • Remove potatoes (once done, 30 minutes should do it but roast longer as needed). Toss garlic paste with potatoes.