Showing posts with label roasted. Show all posts
Showing posts with label roasted. Show all posts
Tuesday, April 29, 2014
Chicken on Roasted Potato
Chicken on Roasted Potato
Ingredients
- Potatoes 3
- Oil for fry
- Chicken mince 300 gm
- Onion 1
- Green chilies 3
- Green olives 5 – 6
- Parsley ¼ bunch
- Mint leaves ¼ bunch
- Red capsicum 1
- Salt to taste
- Black pepper ½ tsp
- Egg half
- Tomatoes 1
Method
- Cut potatoes into ¼ inch thick slices, deep fry till golden brown.In chopper put together 300 gm mince, 1 onion, 1 capsicum, 3 green chilies, ¼ bunch mint leaves, few leaves of parsley, salt to taste, ½ tsp black pepper and half egg.Chopperize well.
- Put fried potato slices in a greased oven proof tray.Spread 1 tbsp of chicken filling on each potato slice. Then bake in a preheated oven on 200 degrees for 8 – 10 minutes.Garnish with 5 – 6 sliced green olives, sprinkle with chopped parsley and serve.
Tuesday, April 1, 2014
Roasted Vegetables in a Nest Gluten Free Pasta
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| Tender, sweet roasted vegetables in a nest of gluten-free pasta. |
Last night was a night for roasting. Theres nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. Its enough to soothe any gloomy girls heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.
Especially in February.
Especially in February.
Roasted Vegetables in a Nest - An Easy Pasta Recipe
Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart (and who doesnt love a salty tart?). Seriously, nothing could be easier.
Cut up any and all veggies you happen to have kicking around and throw them in a roasting pan. Give them a hefty toss in some balsamic vinegar.
Put on a pot of pasta water.
Kiss your favorite person.
For last nights meal we cut up:
Half a head of cauliflower
Half a head of broccoli
One yellow and one green squash
One large sweet onion
3 large carrots
A handful of grape tomatoes
6 cloves of garlic
And tossed them in:
A generous drizzle of olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think youll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil
Instructions:
Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Serve on a nest of cooked brown rice pasta noodles
tossed in pesto or simply your best fruity extra virgin olive oil. Shave some good Parmesan for the top, if you like cheese.
Heres my post How to Make a Vegan Pesto for those of you who are dairy-free.
tossed in pesto or simply your best fruity extra virgin olive oil. Shave some good Parmesan for the top, if you like cheese.Heres my post How to Make a Vegan Pesto for those of you who are dairy-free.
Recipe Source:
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Wednesday, March 5, 2014
Roasted Yellow Tomato Salsa Recipe with Cilantro
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| Roasted yellow tomato salsa is vegan and gluten-free. |
I imagine frittatas with leftover pasta.
Vanilla cupcakes with mocha icing.
Pecan crackers.
This is my life. And it's ending one recipe at a time.
Read more + get the recipe >> Thursday, January 23, 2014
Quinoa with Roasted Brussels Sprouts Leeks and Slivered Almonds
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| Gluten-free quinoa with Brussels sprouts, leeks and almonds. |
If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much I dig quinoa. It's one of my favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean.
Not in a pious eat-this-it's-good-for-you kind of way.
Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa
on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.
Hey, you! Goosefoot. That's right. I'm talking to you.
Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. Keen-wa is so much sexier.
So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.
You can even stay for breakfast.
Read more + get the recipe >>
Tuesday, January 21, 2014
SANDRA’S SPICE RUBBED ROASTED KING SALMON FILLETS
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The delightful spice rub adds an exciting, earthy, and exotic flare to these king salmon fillets... |
Servings: (2)
Prep: 5 Mins.
Roast: 15 to 20 Mins.
INGREDIENTS
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon old bay seasoning
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon light olive oil
1 cup sweet onion, julienned --(I used 1/2 of a large Vidalia)
2 (6 oz.) boneless, skin-on king salmon fillets, 1-1/2” thick
Garnish:
1 green onion, finely chopped (green part only)
2 wedges of fresh lime
METHOD:
Preheat oven to 400 degrees.
To prepare king salmon, combine first 6 ingredients; rub spice mixture evenly over fillets.
In a glass 8”x8” baking dish, toss the onions with the 1 tablespoon of olive oil, and spread evenly over bottom of dish. Place the spice-rubbed fillets on top of onions. Lightly spray all over the fillets with olive oil spray.
Bake for 15 to 20 minutes, just until fish flakes easily when tested with a fork. (If you’re using thinner/thicker king salmon fillets, reduce/increase roasting time accordingly). Let fillets rest for 3 minutes for juices to redistribute.
To serve, sprinkle top of fillets with chopped green onion, and wedges of lime to squeeze over king salmon just prior to eating, including adding the roasted onions alongside ~ Enjoy!
Tip: I served the king salmon fillets with steamed rice and glazed baby carrots.
Thursday, December 19, 2013
Atlantic City Style Butter Roasted Cauliflower Im on Location and Cant Talk Right Now
Hello from New Jersey! I just flew into Atlantic City to cover the annual "Toast to the Coast" Food and Wine extravaganza for my American Foods site on About.com. So, while Im playing jet-setting food journalist, here is a quick, and very delicious cauliflower video recipe I filmed before I left.The name of the dish really has nothing to do with Atlantic City, except the trip here forced me to edit it on the plane, and since I don’t have any recording equipment with me, this video is sans voice-over. I think it will be a nice break for both of us. This is an unusual, and tremendously tasty, way to enjoy cauliflower. Its almost like discovering a new vegetable.
I will be doing a recap of the trip with film, recipes, and blog posts to match. By the way, a warm welcome to all the new visitors to the site - the cheese video was featured on Youtube, and we got almost 25,000 pageviews yesterday - a new record! Enjoy the clip!
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