Thursday, January 31, 2013

Roasted Vegetables

How do you cook fresh asparagus? How about broccoli, carrots, zucchini? I am completely convinced the BEST way to cook these types of vegetables is to roast them in the oven. These were delicious! 

Start by cleaning and cutting your raw vegetables. I used asparagus, carrots, zucchini and broccoli. I left the skin on my zucchini. 



I gathered up my extra virgin olive oil and my favorite spices. In this case, crushed red pepper, cilantro leaves, oregano leaves and smoked paprika. On a side note, have I told you how much I love smoked paprika? Yes, true love.



I put a couple tablespoons of the olive oil in a bowl and added the spices to it and then mixed it up good. Yes, we know how easy it is to mix olive oil, right?






Next, I lined a cookie sheet with aluminum foil and then sprayed Pam olive oil cooking spray on it. Aluminum foil is an excellent way to help with dish clean up.



Then, I tossed my fresh vegetables in my olive oil and spice mixture. C'mon, get your hands in there and get those veggies coated with this good stuff. 



Then, I laid my coated vegetables out on the cookie sheet. So far, so good, right?


Sprinkle with some minced garlic.......




I ran out of room so I had to put my broccoli in a different pan. I tried a round cake pan and it worked just fine. So, if you don't have a cookie sheet, this works!



Bake at 425 degrees for 20-25 minutes and you've got the yummiest roasted veggies ever!
On a side note: I made these on Sunday and divided some up into quart freezer bags and refrigerated. I brought some for lunch today, threw them in the microwave, and they were still great! So, feel free to make ahead.

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Tuesday, January 29, 2013

Ham Egg and Veggie Breakfast

Ham, egg and veggies. It doesn't get much better or healthier than that. I made a pan of these on Sunday for our breakfast throughout the week. They are delicious! I froze some, just to see how they would turn out. I will update when we try them.

Start by dicing whatever vegetables you like. I used grape tomatoes, green onions and red bell peppers. Dice them on the small side so you get a good mixture of vegetables in each of your "muffins".



I used eight eggs, but will probably use nine next time. A few of my muffin cups weren't quite as full as I would have liked. 



Beat eggs with a fork in a bowl. Then throw in your vegetables and beat some more to mix well. It is eggs we are dealing with, so you know how that is. Things can get kind of globbed up.



Spray a muffin pan with your favorite cooking spray. I used Pam with olive oil.



Line each muffin cup with deli ham. I used Ol' Farmer's brand as it is gluten and MSG free.



Spoon your egg and vegetable mixture into each of the muffin cups, on top of the ham. The ham will form the "cup" and stays together nicely.



Bake in a 350 degree oven for 20-25 minutes. You can tell when the eggs are set and firm and the ham is browned and crisped. These are fresh out of the oven and smelled soooo good. It was hard to wait until breakfast the next day to eat them.



A closer up shot. Feel free to add any veggies or spices that you want. Bits of bacon or sausage. Cheese for those that can have it. (although, I don't like you if you can have it ;)

Super easy and super healthy! And, how easy is it to grab one or two of these in the morning instead of stopping by McDonald's? Or eating a pop tart? Ugh.

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Sunday, January 27, 2013

Guacamole Deviled Eggs

Okay, so the idea of guacamole deviled eggs is not only for a different (and delicious) flavor, but for the health of it. Normally, you add Miracle Whip or mayonnaise (and mustard) to deviled eggs. An avocado mixture or organic guacamole is so much more heart healthy than either one of the "white stuff"). **I took the easy way out on this one (been cooking all day today) and simply added authentic, organic guacamole with no additives or preservatives. One day, SOON, I'll do it again with avocados and post it!

Hard boil, cool, peel and slice your eggs. 



Separate the yolks from the whites.



Take a fork and mash your egg yolks up a little. 



Add a couple large spoonfuls (serving spoon size) organic guacamole. You are simply replacing your mayo/mustard, so judge the amount based on that. **depends on how many eggs you are doing at a time.



Mix the egg yolks and guacamole together until smooth and creamy. Add a few splashes of hot sauce.



Spoon the egg yolk/guacamole mixture back into the egg whites. Sprinkle with smoked paprika. By the way, I bought smoked paprika by accident one day and I love it. So much better than regular old paprika!

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Prosciutto Wrapped Asparagus

This was really good, but I will do it a little different next time. I'll explain down there in amongst the pictures.

Take 10-12 stalks of fresh asparagus. Rinse and cut the "bottom" ends off. **The idea that I followed said that the asparagus stalks didn't need to be roasted first. They don't - kinda. It took longer, wrapped in the prosciutto (ham), to soften than I anticipated. Next time, I will roast them with spices and olive oil in the oven for 10-15 minutes or so and then wrap and pan sear.

Lay prosciutto out kinda "catty corner" and roll the asparagus stalks in it, forming a "roll". **When I asked my deli guy to slice the prosciutto, he was a little "put off' by me, because I wanted the one marked "Gluten and MSG free". Apparently, he had to empty half the cooler to get to it. So, slap me, it's the kind I wanted! I am supposed to have "sandwich slices", but mine was sliced very thin - more for a salad.



After they are wrapped, they will look something like this.



Heat olive oil in a large skillet (I use cast iron). Lay your wrapped asparagus in the pan to sear. That's it! Easy peasy.



I paired ours with guacamole deviled eggs and meatloaf
Yummy!

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Mom's Meatloaf

****I don't know what happened to my pictures! I'm going to leave this blog post up, for the directions....meanwhile, I'm hunting down my pictures in the blogosphere picture graveyard...



This was my mom's recipe and I've always stuck to it. It is delicious! 


Preheat oven to 350 degrees.
Start with 1 - 1 1/2 lbs extra lean ground beef in a bowl. I mix with my hands, so I always let the ground beef warm up for a little bit at room temperature first.



This recipe calls for tomato JUICE. I buy the little 6 pack of juices, which can be stored forever, and use 1 1/2-ish cans. 



Add 1 cup of tomato juice to your ground beef. 



Add 1 1/4 cups rolled oats - quick or regular, doesn't really matter. If you are on a gluten free diet, make sure and get gluten free oats. **oats are naturally gluten free, however, they are easily cross contaminated since they are processed right along side wheat.
Beat one egg with a fork and add it to your ground beef mixture.



Add 1/2 tsp salt and 1/4 tsp of pepper - or just throw some in there. **I usually add 1/4 cup finely chopped onion, but I forgot the onion at the store. I know, it's a sad day.



Mix! I use my hands to mix and squish the ground beef around all of the other ingredients. This is why I let the ground beef warm up just a little bit.



Press into a casserole dish sprayed with cooking spray. I use a small rectangular casserole instead of a loaf pan. It takes forever for meatloaf in a loaf pan to get done in the middle.



I put a small amount of the tomato juice on top and spread it around. Bake in 350 degree oven for an hour to an hour and a half. Mine was done in just a little over an hour, with the more shallow pan.



Wah-Lah!

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