Tag Archives: Vegetables

Wednesday Wine Night

Earlier this year, a small group of my girlfriends decided we wanted a regular gathering every month or so. Thanks to Jordy, ‘Wednesday Wine Night’ began in the Fall! The idea is simple: every 4-6 weeks a different person in the group would have everyone over, serve wine, and prepare some offerings to snack on. Though I am allergic to wine, and we do not always meet on a Wednesday, this has been a great way to have a relaxing night with girlfriends. This past Monday the group came over to my apartment, which I took as an opportunity to try and wow everyone with my food. The menu consisted of:

  • Homemade sun-dried tomato hummus with veggies
  • Herb crusted sweet potato bites
  • Greek quinoa salad
  • Roasted red pepper pizza with a splash of balsamic
  • Lots and lots of wine & desserts

Thankfully, my wonderful friends loved the meal! I had been nervous about the pizza because it was the first time I used a real pizza pan, but the crust came out perfectly crisp. Everyone enjoyed the sweet potato bites because they were something tasty and different. One of the best compliments to the chef was when a few people asked for the recipes! Most importantly, everyone had a great time with each other chatting about life and nibbling the food.

For now, feast your eyes on some photos from the evening. Recipes to come individually!

Herb Crusted Sweet Potato Bites

Greek Quinoa Salad

Roasted Red Pepper Pizza

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Roasted Root Vegetables

Happy Thanksgiving!

Above is a photo of part of my family’s Thanksgiving dinner spread. Directly to the right of the turkey is the roasted root vegetables I made. It is super easy to make and is great for feeding many people. Another great thing is that you can easily pick and choose what you put into the dish.

Roasted Root Vegetables

Baby carrots

Parsnips

Small red potatoes

Whole garlic cloves

Rutabaga

Olive Oil

Salt and Pepper

Parsley for garnish

Use as much of each vegetable as you desire

Cut all bigger vegetables into 1 inch chunks. Spread throughout a roasting pan and sprinkle with olive oil, salt, and pepper. Toss vegetables. Roast in oven at 375 degrees for about 40 minutes or until tender. Garnish with parsley.

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Chicken Stir Fry

Chicken Stir Fry

Stir fry is a great quick and easy meal to make. The best part is you can add or take out any vegetables you do or do not like. I mostly followed the recipe below but added waterchestnuts and took out the bok choy (due to poor selection in the super market). To make this meal even easier you can buy prepackaged vegatables that have already been cut up in the fresh produce department at the super market. A great side to serve with this dish is brown rice.

Ingredients

  • 2 tablespoons dark sesame oil, divided
  • 2 garlic cloves, finely minced
  • 2 pounds chicken breasts, skinless and boneless
  • 1 head broccoli, stems removed
  • 1 dozen mushrooms, sliced
  • 3 carrots, peeled and julienned
  • 1/4 pound green beans, diced
  • 1 head bok choy, chopped
  • 2 to 3 tablespoons teriyaki sauce

Directions

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Found at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-stir-fry-recipe/index.html

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