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Simple recipes for those with simple chef skills.

Rosted Cauliflower June 17, 2013

Filed under: vegetables — Arika @ 9:53 pm
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Tari posted this recipe awhile back. Since then I have made it a few times. I didnt add any cheese and I only had powdered garlic and it was still delicious.

Preheat oven to 450F. Cut up a head (or more) of cauliflower. Drizzle with olive oil (I used Wegman’s Basting Oil with garlic and herbs). Toss to coat. Dump onto a foil lined baking sheet. Sprinkle with fresh grated parmesan (maybe 1/4-1/2 cup). Bake at 450F for 20 minutes or so.

 

Crispy Baked Parmesan Green Bean Fries

Filed under: snack,vegetables — Arika @ 9:39 pm
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Ingredients

1 (14 oz) Bag of frozen whole green beans (or about 4 cups fresh)
1/4 cup Parmesan cheese, grated
1/2 tsp Garlic powder
1/4 tsp Salt (or to taste)
1/8 tsp Pepper (or to taste)

Method

The estimated time to make this recipe is 15-20 minutes.

 

Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray.

 

If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed (or you could leave them out at room temperature for a few hours). If using fresh green beans, wash and snip off the ends.

 

Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans.

 

Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.

Originally posted at:

http://dashingdish.com/recipe/crispy-baked-parmesan-green-bean-fries/

 

Lemon Quinoa Avocado Cilantro Chickpea Salad

Filed under: Salad — Arika @ 9:08 pm
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1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
Directions:
1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
2. In a food processor, add your spinach and cilantro.
3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.
4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Posted by:

http://familyrecipeswap.blogspot.com/2012/04/lemon-quinoa-avocado-cilantro-chickpea.html