Tender Roasted Italian Potatoes served over a bed of crispy greens, topped with pine nuts and fresh lemon juice is what I like to call my solution to wanting a hot meal with almost as little effort as possible.
As I’m typing this, my Zo-girl Fresh (that’d be my dog Zoey by the way), is snoring up a storm while flopped on the couch next to me. I swear that girl sleeps more than she’s awake, and snores louder than most humans. And now that I’ve given in to her sneaky ways of climbing on the living room couch and into our bed in the past several days, she’s becoming quite the spoiled princess. Not that she hasn’t always been one, but she acts so distraught when I don’t let her up.
She’s all, “What? You think I’m going to lay on this shaggy rug when I know perfectly well there’s a cushy couch or bed filled with blankets to keep me warm?”
And I’m like, “Zoey, I know you’re fricking adorable and I want to snuggle but you’re too big and it’s just not going to….” (as she nuzzles her head into me)…”Ok, come on. Get up here.”
She’s just a dog. I won’t be so easily persuaded with my children one day, I swear.
Okay so all of that dog talk was just a completely random side note to the main focus of this post. POTATOES! These potatoes are the star of the show today. Just thinking about the generously seasoned potato chunks has me craving them all over again right this very minute. That’s saying a lot considering I just ate a tiny piece of homemade brownie and trying my best to resist going back for another piece. With the taste of chocolate still lingering in my mouth, it’s not often I would also have a desire for real food. But these potatoes, both crispy on the outside and tender on the inside, are oh so savory and simply perfection.
Roasted Italian Potatoes
Makes 2 servings
10 small red potatoes, quartered
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
4 cups chopped romaine lettuce, for serving
2-3 teaspoons lemon juice
2-3 tablespoons pine nuts
1. Preheat oven to 425 degrees. Line a large baking sheet with foil and spray with nonstick spray. Set aside.
2. In a medium bowl, add potatoes and olive oil. Stir with a wooden spoon or spatula to coat potatoes evenly with the oil.
3. In a small bowl, combine oregano, sage, thyme, rosemary and salt. Stir well to combine and add to potato bowl. Mix well to evenly coat potatoes with the seasonings. Gently shake potatoes onto the foil-lined baking sheet in an even layer. Cover the entire pan with a sheet of foil and place in oven.
4. Let cook for 30-40 minutes or until fork tender, removing pan from oven about halfway through to gently shake/turn potatoes. Remove from oven and let cool about 5 minutes. Divid potatoes among plates of lettuce, then top with a squeeze of lemon juice and a heaping tablespoon of pine nuts.
I started watching Scandal on Netflix this weekend, but that’s not what I mean by “productive.” Don’t you worry.
Yes, a GARDEN. Who am I?!
I’m not-so-secretly scared of my capability to successfully grow a garden full of vegetables. My past experiences with flowers, herbs and other plants around the house has given me a bad reputation. Greg says our house is “where plants come to die.” It’s true. I have never cared enough about/for the plants to remember to make sure they’re getting the water and sunlight they need. I’m hoping after putting this work into our garden today and slowly…very, very slowly since it turns out asparagus takes TWO YEARS until it’s ready to harvest…seeing some growth, I’ll be inspired to keep it going.
I’m also counting on my organization skills to come in handy so I can create a calendar to keep track of the days I need to water, when things are ready to harvest, etc.
Greg’s dad who is very knowledgable when it comes to gardening has given us plenty of tips and advice through these first steps. We’ve planted asparagus, like I mentioned, as well as tomatoes, cucumbers, carrots, and a variety of peppers.
Now we wait.
Well, we WATER and we wait.
This pup right here…
See all of those pretty, colorful ingredients? Packed full of nutrients, I aptly named this an “ultimate” smoothie because it really can’t get much better. Greens, berries, healthy fats and more make this smoothie the perfectly well-rounded breakfast, lunch or snack. I suppose you can eat it for dinner or dessert too – no reason to discriminate which meal suits it best.
Okay, so now you see what I mean? It’s not the most appealing color once you blend everything together. If you’ve ever had a green smoothie before, I’m sure you’re familiar with a not-so-pretty result and are okay with this. If you have never had a green smoothie before and expect a smoothie to be bright magenta, pink or orange, then…well, it’s time to try something new. Don’t let the looks of this fool you. Just do it. (insert Nike swoosh here).
Changing subjects now.
Did you watch the Oscars? I know those award shows are always hyped up, but for some reason I felt like this year, the Oscars in particular, got a TON of attention. I get the past year has been full of great movies, but isn’t that always the case? Maybe I’m naive and this year really was much better than past years. To be honest, I haven’t seen many of the movies that were nominated – Dallas Buyers Club, 12 Years a Slave, Wolf of Wall Street – I know, I have some catching up to do. So maybe that’s why I don’t fully realize what a great year it was. I enjoy seeing celebrities on the red carpet, being interviewed, and presenting and accepting awards. But still.
After an hour of watching the pre-show, I was bored. Plus Greg had about zero percent interest. So we turned on a movie, Nebraska instead (a Best Picture nominee after all!) and I didn’t even watch a minute of the award show. I figure I’ll catch the good stuff online and on E! News this week. I’m sure I can count on Robbin’s blog to keep me informed as well. Or you can tell me in the comments…what were the highlights?
Ultimate Green Smoothie
Makes 1 large smoothie
1 ripe banana
2 large handfuls of spinach
1/2 medium yellow squash
3/4 cup frozen strawberries
2 tablespoons oats
1 tablespoon peanut butter
1/4 cup coconut milk
1. Add add ingredients to a blender. Blend on high speed for 2-3 minutes, stopping to scrap down sides and stir as needed.
2. Pour in a large cup, find a straw and slurp away!
I want to thank everyone who participated in the Food Lion giveaway last week! I used Rafflecopter to run the giveaway and randomly select a winner:
Created exclusively for Food Lion’s Frugal Cook-Off Charleston 2014
Food Lion was so generous and awarded me with two $250 gift cards! One for me and one for YOU! I very much wanted to put this to the best use. I was thinking for a long time how I could give this gift card to someone who truly needed it. However, I wanted to do something nice for you as well. I ultimately came up with a compromise and decided to do a regular giveaway for you, then pay if forward with the other card. After going through the check-out line with groceries for Greg and I, I handed the card to the person in line behind us so she could use the balance for herself.
Whoever wins, I hope you will consider doing the same, or using the card in a way that will impact others. However, it is completely up to you how you use it.
Enter the giveaway by doing the actions below:
For someone like myself who lives and breathes by lists and schedules, the past week or two have felt very scattered. I can’t seem to get in a solid routine, but somehow I’m managing just fine. Turns out maybe an unorganized life is good for the soul every now and then.
My blog posting has been off for a couple of days and I’m quickly trying to play catch-up. I feel like I say that all the time, but…real life beats internet life when it’s all said and done. Hashtag sorry I’m not sorry.
My mom and step-dad were in town this past weekend, and I had the day off of work Monday for Presidents’ Day. My days are still thrown off from the long weekend, and with a few after-work events this week, it’s not about to slow down.
One of these events is a cook-off hosted by Food Lion tonight. This experience will be completely new to me and I’m fairly anxious about the whole idea of it. I’m trying not to think or worry too much right now and go with the flow of things when I arrive. I’ll be posting more about that after the competition though. Pray for my cooking skills and knowledge to shine as much as possible!
Chicken Fajita Chowder
(Adapted from Taste of Home, February-March 2011)
Makes about 6 servings
1/2 pound chicken
1 green bell pepper
1 red bell pepper
1 medium yellow onion
2 tablespoons olive oil
3 cups vegetable broth
1 cup brown rice
2 cups corn kernels
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon cumin
A few strong shakes of Tabasco
1 cup enchilada sauce
1 cup shredded Mexican blend cheese
1. Add olive oil to a large, deep skillet on a stovetop over medium-low heat.
2. Once hot, add chicken, bell peppers, onion and jalapeno. Cook until tender, about 10 minutes.
3. Add vegetable broth, dry rice, corn, seasonings, hot sauce and enchilada sauce. Bring to a simmer, turn heat to low, cover and cook for about 30-35 minutes, stirring occasionally. Add about half of the shredded cheese and gently stir to incorporate. Spoon into serving bowls and top with additional shredded cheese as desired.
Question: What would life be without hot bowls of savory, saucy pasta?
Answer: Sad, very sad.
Did you realize February is the last full month of winter before the seasons change and Spring’s flowery warmth fills the air? It’s true. Springtime is just around the corner. You can make it! WE can make it! While we wait for the cold to pass (don’t hate me for calling mid-50’s cold), we can fill our bellies with comforting pasta noodles and steamy healthy vegetables for good measure.
As much as I love pasta and Italian cuisine in general, I don’t/can’t eat it often. Portion control is virtually impossible when it comes to eating Italian dishes at a restaurant. Even when making it at home, it’s easy to chomp down on more than a single serving size of noodles. So. delicious. I end up avoiding it altogether to spare myself over-indulgence on a regular basis.
I don’t always drink beer, but when I do, I prefer Dos Equis.
I don’t always eat pasta, but when I do, I close my eyes, let out an “mmmmm”, savor every bite, and dream of Italy.
One day I will go to Italy. Have you been? Yes? Oh. I’m a tiny bit jealous.
Pasta Primavera with Spicy Marinara
Makes about 4 servings
For the pasta-
1 package of Trader Joe’s Garlic Basil Linguini Pasta (or 8 ounces of your choice of pasta), cooked according to package directions
1/2 red bell pepper, sliced and roughly chopped
1/2 yellow bell pepper, sliced and roughly chopped
2 cups broccoli florets
1/4 yellow onion, sliced into rings and cut in half
1 medium tomato, sliced and roughly chopped
2 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Italian blend seasoning (or any combination of basil, thyme, sage, or rosemary)
For the sauce-
2 cups marinara sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon crushed red pepper flakes
Shaved Parmesan cheese for topping, if desired
1. Preheat oven to 425 degrees.
2. Cook pasta according to package directions. Drain and set aside.
3. While pasta is cooking, add bell pepper, broccoli, onion, tomato, and garlic to a large cookie sheet lined with foil. Drizzle with olive oil. In a small bowl, combine salt, pepper, cayenne pepper and Italian blend seasoning(s). Mix well and sprinkle evenly over the vegetables. Cover pan with foil and roast in the over for about 30 minutes, stopping half way through to give veggies a gentle stir.
4. In a medium saucepan, add marinara sauce, Sriracha and red pepper flakes. Place on stove top over medium-low heat. Cook until sauce beings to simmer.
5. To serve, add about 1 cup of noodles to a bowl, top with about 1/2 cup of the roasted vegetables, and 1/2 cup of sauce. Sprinkle with with shaved Parmesan if desired. Stir everything up and enjoy!