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Lemon Mustard Roasted Potatoes

Lemon Mustard Roasted Potatoes

I like to watch cooking shows while I’m doing other things. I put them on in the kitchen while I’m cleaning up or cooking, and sometimes I have them on while I’m working. The result is, I miss a lot. Sometimes I notice that I missed the one thing I wanted to see and I rewind and play that part again. And, very often I still miss it and have to repeat the process several times before I finally catch it. This recipe was inspired by one of those episodes.

I was watching Giada at Home. The episode was My Grandfather’s Favorites. So, Giada and her Aunt Raffy are recreating some of Dino De Laurentis’ favorite recipes. Giada has revamped the recipes in her own style, and it irritates Raffy to no end. They bicker. Giada grins at the camera a lot. And it feels a little weird that she’s the one in charge, instead of her aunt, given the theme of the episode. But hey! It’s her show. I think it would be interesting to see them make both versions, side by side. And, much more interesting to actually taste test both versions!

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My lemon mustard roasted potatoes are inspired by her lemon-mustard potato salad. Hers sound really yummy, but I was after roasted potatoes that could be reheated, rather than a salad dish with greens and other fresh stuff. Plus, it was important that I could use ingredients that I had on-hand. That is often a major factor in my adaptations and I hope that you will follow suit and take my recipes as an inspiration and a guideline to be adapted to the ingredients that you have, can easily get or just prefer!

Lemon Mustard Roasted Potatoes – Ingredients

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1 ½ pounds potatoes

Zest of one large lemon

Juice of 1 large lemon

3 tablespoons extra light tasting olive oil

2 tablespoons stone ground mustard

1 tablespoon fresh chives

1 teaspoon Himalayan salt

½ teaspoon fresh ground pepper

Shredded parmesan

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Preheat oven to 375

Chop chives or cut with kitchen scissors

In a bowl large enough for tossing the potatoes, whisk together all ingredients except the parmesan and potatoes

Scrub potatoes and cut into large bite-sized chunks

Dump the potatoes into the bowl with the dressing and toss until thoroughly coated

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Cover a baking sheet with parchment paper (you don’t have to, but it will make your life much easier)

Spread the potatoes in a single layer on the baking sheet

Spoon any dressing remaining in the bowl over the potatoes

Bake for 20 minutes

Top with shredded Parmesan

Baked for another 20 to 30 minutes, until golden and tender

Transfer back into the bowl and toss with remaining chive fragments

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I served this with baked chicken breast and Ranch on the side. Some kind of vegetable, like steamed Brussels sprouts, broccoli florets or artichoke hearts would go great with the meal, since they are all easy to make and great for dipping.

What will you serve your lemon mustard roasted potatoes with?

Balsamic Glazed Beets and Greens with Feta

Balsamic Glazed Beets and Greens with Feta

This is really great with baby beets, but still very good with full grown beets. You will rarely find beets with their greens still attached at the grocery store.

Preheat oven to 375. Cut green off beets and save. Rinse beets. Roast, covered, for about one hour (should pierce easily with a knife). Allow to cool. Remove skins.

2 tablespoons butter
3 to 4 tablespoons balsamic vinegar
2 to 3 tablespoons honey
Salt and pepper

Simmer all ingredients together for a few minutes stirring occasionally.

Cut up beets into bite-sized pieces. Simmer in the glaze for about 10 minutes, tossing and stirring occasionally to coat.

Cut up greens and stems. Slice up about 4 cloves garlic. Cook in about 2 tablespoons of bacon grease, covered, stirring occasionally.

Putting it all together
Pour glazed beets over the greens and top with a bit of crumbled feta cheese. Keep covered on warm until ready to serve.

I served these with deep fried chicken livers.

Fried Rice

Fried Rice

3 tablespoons coconut oil
1 – 1½ cups peas and carrots
1 – 1½ cups leftover meat (cooked)
Garlic powder
Onion powder
3 cups cooked brown rice
3 eggs
Tamari sauce (or soy sauce)

Heat coconut oil in skillet on med-high. Add meat, vegetables, rice, onion powder, garlic powder, and ginger powder. Cook for 5 to 8 minutes stirring occasionally. Beat the eggs. Make a well in the center. Pour in eggs and cook for about one minute. Gradually incorporate the egg into the rice and cook for 2 to 3 minutes or until egg is done. Add tamari sauce to taste and cook for 2 more minutes.

Light and Easy Sauce for Asparagus, Brussels Sprouts, and Other Steamed Vegetables

Light and Easy Sauce for Asparagus, Brussels Sprouts, and Other Steamed Vegetables

I originally mentioned this sauce in response to a comment on Asparagus and Hollandaise Sauce.

This is the easiest sauce I’ve come up with for steamed vegetables. I used to serve them with Ranch dressing, which is a tasty way to eat them, but it can clash with other sauces, and it tends to overpower the vegetables. Some things I love about this sauce are:

  • You don’t actually have to do the work of making a sauce
  • It does not dirty another dish
  • It is very versatile – you can adjust the flavors to compliment your main dish
  • It is not a heavy sauce, which is nice sometimes especially if your main dish already uses a thick sauce

Here is how to make it.

After you put the vegetables in the steamer basket, before you turn on the heat, place some pats of butter and some spices (whatever you like!) on top of the vegetables and splash them with a bit of lemon juice. When it has finished steaming you will have a tasty sauce in the bottom of the pan that you can spoon over the veggies.

That’s it! Very easy.

Usually I use garlic powder and salt (I like that best for Brussels sprouts) but you can go crazy with the spices. When I make asparagus, I usually add dill. If you don’t like or don’t want the lemony flavor, you can skip the lemon juice. Adding a little soy sauce instead might work. I haven’t tried it, so I don’t know if it will try to stick to the pan, but you could always add it after the steaming is done.

Asparagus & Hollandaise Sauce

Asparagus & Hollandaise Sauce

Another from the Valentine’s Day, 2006 issue.

In 19th-century France, bridegrooms were fed three courses of asparagus because of its reputation for igniting passions.

Steam asparagus just until tender (less than 10 minutes). Serve topped with Hollandaise sauce.

Hollandaise Sauce

3 egg yolks
Butter, 2 sticks, melted, cooled to room temperature
Lemon juice, 2 tablespoons
Salt, ½ teaspoon
Cayenne pepper, dash

In the upper section of the double boiler (before heating) stir egg yolks with a wire whisk until well-blended. Do not beat. Heat water in the bottom section to a simmer, constantly stirring the egg yolks. When the eggs become thick (like heavy cream) add butter while stirring. Add lemon juice while stirring. Remove from heat and add salt and cayenne. If the sauce separates don’t throw it out! Pour it into another container, clean the top of your double boiler, and start over using the sauce you have already made in place of the egg yolks.

Home Grown Tortellini and Miso Soup

Home Grown Tortellini and Miso Soup

My best friend came up to visit for my birthday and brought lots of goodies from her garden. We decided to make miso soup with tortellini and vegetables.

I rarely make entirely meatless soups, and I haven’t been very impressed with meat substitutes, but miso really delivers! I wouldn’t say it tastes just like beef, but it tastes just as good and it gives you that full feeling, like you have really eaten, that normally an all veggie meal just doesn’t do for me.

Here is what we used in our soup. It has been over a week since we made the soup, so I may be forgetting something. Mary, if you’re reading this feel free to post corrections!

Green onions
Cherry peppers
Miso paste

The important thing to remember when making miso soup is to ad the miso last after the soup is cooked. Do not boil miso.

Tortellini Veggie and Pesto Salad

Tortellini Veggie and Pesto Salad

We just harvested out basil for the first time, and I wanted to make something with it. This is very similar to my Pasta Salad with Tortellini, but does not call for store bought dressing.

Fresh basil
Fresh garlic
Olive oil


Ground beef

Balsamic vinegar
Onion salt
Fresh ground black pepper

Cook tortellini and steam vegetables. Brown meat. All Vegetables should be cut up very small. In the food processor process basil, garlic, and olive oil until close to smooth (making pesto). Toss tortellini, meat, vegetables, and pesto together in a bowl. Add vinegar, onion salt, and pepper to taste.

You can eat this right away while it’s still warm or chill it. The longer it chills, the better it tastes!

Hot Weather Eating

Hot Weather Eating

To endure the heat and still feed yourself, consider re-thinking your idea of a decent meal. You can piece together finger foods and salads, and still get plenty of nutrition.

Yesterday was unbearably hot, and there was no way I was going to cook. So, we had cold shrimp (the precooked, frozen kind), strawberries, grapes, and Swiss cheese.

Another one of my summertime favorites is a big hearty salad that includes cold cuts, followed by half an avocado (salted and eaten right out of the peel with a spoon), and later half a cantaloupe (also eaten right out of the peel with a spoon).

Chicken and roast beef both make good leftovers that you can toss into a salad or use to make sandwiches. When you plan to use the meat this way, you can cook it at your convenience, during the cooler part of the day.

Farmer’s markets and produce stands are a great source for fruits and vegetables that you can graze and snack on all day. You don’t have to do “meals” at all. Most of us lose our appetite when it’s hot anyway, and heavy foods will just make you feel worse in the summer. It is a wonderful opportunity to eat lots of fresh, raw foods!



Bacon grease
Fresh ground pepper

Slice the garlic. Melt the bacon grease in a skillet (about 2 tablespoons). You can use butter or olive oil if you are squeamish about bacon grease or just don’t have any, but the flavor won’t be as good. Rinse greens and drain well. Pat dry with a paper towel if you have the patience; the water will make the grease splatter. Add greens and garlic to the skillet and toss to coat with the grease. You my need to come back and toss a few times as the greens wilt, to get everything thoroughly and evenly cooked. Once evrything is well coated, cover the pan and let them moisture help them wilt. It won’t take a long time. The greens shrink a lot as they cook!

Pasta Salad with Tortellini

Pasta Salad with Tortellini

Tortellini (1 package)
Roast beef (sliced for sandwich meat, about 1/3 or ½ cup)
Carrots (2)
Peas (3/4 cup)
Broccoli (3 florets)
Feta (2 tablespoons)
Sharp cheddar (2 oz)
Italian dressing

This turned out really yummy. I used fresh carrots and broccoli and frozen peas. Steam all three on high heat for 10 minutes, then turned off the heat and left the lid on for 5 more minutes. Cut up the carrots and broccoli into very small pieces. Dump it all into your bowl. Save the water if you can for cooking the tortellini (you will need to add more, of course). While the water is heating and the tortellini is cooking, cut up the roast beef and cheese, into very tiny pieces and add to veggies. Cook tortellini al dente (in other words, DO NOT overcook, unless you prefer it mushy). When the tortellini is done, drain and rinse with cold water. Add to bowl, gently stir the mixture to mix evenly, add dressing and stir some more.

Once this is all mixed together, let it rest while you prepare you other dishes. It will cool, but it does not need to chill. It goes very well with steak.

The ingredients can be varied a lot! Just make sure you don’t go crazy with everything else and overwhelm the tortellini (something I have a tendency to do). Bacon or other types of sandwich meat would substitute great for the roast beef. This is a great dish for getting rid of leftovers and the last bit of cheese that isn’t really enough to do anything else with.