Roasted Broccoli with Blistered Grape Tomatoes

June 17, 2013June 19, 2013 ~ Crystle ~ 6 Comments

Broccoli. I have so many regrets about not trying it until I was an adult. Growing up, my single-dad didn’t really have the culinary skills necessary to promote healthy eating in a picky eater like myself. It’s okay though, because I fixed it and he’s making up for it by doing generous things like buying my husband a grill for father’s day! He is one proud grand-dad.

So, broccoli: it’s my go-to vegetable for a healthy side, snack, or entree.

My hopes are that Margot won’t be a picky eater like I was. As soon as she’s able to eat solids, I’ll be making her baby food myself. Over time, I plan on introducing her to a wide variety of foods, and re-introducing them to her until she’s acquired a taste for them. That’s pretty much how I learned.

My favorite side (and occasional lunch) is this roasted broccoli with blistered grape tomatoes dish. It’s great on its own, dipped in marinara, or tossed into pasta.

Roasted Broccoli and Blistered Grape Tomatoes Recipe:

Ingredients:

3-4 cups broccoli

1 cup grape tomatoes

1 tablespoon minced garlic

1/2 teaspoon dried oregano

Salt & Pepper to taste

1 tablespoon grated parmesan — more or less to taste

Directions:

Preheat oven to 425 F.

Slice broccoli into florets, then in half so they lay flat. In a large mixing bowl, toss broccoli and grape tomatoes in olive oil. Season with dried oregano, and salt & pepper.

Line a baking sheet with parchment paper (for easy clean up) and spread the veggies evenly over the pan. Lay the broccoli on their flat sides, and bake for 20-25 minutes until the broccoli is browned and the tomatoes are blistered. Check in on your creation about 18 minutes in to make sure the tomatoes don’t shrivel up into oblivion.

Use tongs to serve (be gentle!), and dust generously with grated parmesan.

Notes:

I used freshly dehydrated oregano in this dish because I happened to have it on hand, courtesy of a local Olympia farm. If you have some like this, rub it between your hands to break it down and release its oils as you sprinkle it over the dish. This is the easiest way to maximize the flavor.

Try tossing these veggies into a bowl of hot bow tie pasta that has been mixed with goat cheese. It’s becomes a decadent, healthy macaroni and cheese.

The blistered tomatoes should be cooked until they wrinkle out of shape, if they’re still firm when you pull them out of the oven, be careful. They’ll squirt when you puncture them!

And if any of you moms out there have tips on homemade baby food, or preventing your child from becoming a picky eater, do tell!

Saturday Brunch featuring Soyrizo Frittata

June 23, 2012July 22, 2013 ~ Crystle ~ 10 Comments

I’m probably not the only Washingtonian wondering why the weather stays sunny and dry during the week, then rains like crazy on the weekends. Well, it does. So it’s a good thing my husband and I went for our weekly long distance run yesterday, when the rain wasn’t as heavy. For some insane reason, he wants to run a marathon. I’m trying to be a supportive running partner, but because I’m only half-crazy, I have no desire to run any further than a half-marathon. This is about the biggest problem we have at the six month mark into our marriage. Another concern is that I’m constantly cooking him vegetarian meals. Most of the time he doesn’t notice, but occasionally he “needs” a meal with red meat. Today’s brunch was one of those occasions, faked.

While the rain beat down outside, I whipped up my favorite Mexican inspired frittata. And let me preface the meal description with this: I may have dropped my Mexican maiden name, but that in no way means I’ve abandoned my Mexican ways. I still love chorizo and eggs. That will never change.

Instead of the traditional pork based sausage, I use soyrizo, a brilliant and delicious substitute. I like Trader Joe’s take on Soyrizo, but there are other options.

For this recipe, which is adapted from a master recipe formula by Pam Anderson, you’ll need the following:

8 large eggs
1/4 cup goat cheese (or feta, queso fresco, parmesan etc.)
1/2 cup shredded mozzarella
1/2 yellow onion, chopped
1 heaping handful of arugula
1 1/2 cups of Soyrizo, or half of the included package
2 tablespoons of minced garlic
1 tablespoon olive oil
Cracked pepper to taste
Sea salt to taste
1 cup halved plum tomatoes to garnish

Move your oven rack to the highest position in the oven. Turn oven on to broil (set to high if the setting is available).

In a large mixing bowl, combine the eggs, cheese and salt & pepper. Mix evenly.

Turn the stove to medium-high and coat the oven safe cast iron pan with the olive oil. When it’s glistening, add the chopped onions, arugula, minced garlic and Soyrizo. Cook until the onions are translucent (about 5 minutes). Then turn the heat down to medium and make sure the ingredients are evenly distributed across the pan. Add the egg mixture. Once the eggs start to set around the edges, place cast iron pan in the oven.

Broil the dish for 3-5 minutes, until the surface is lightly golden brown. Let it sit for 5 minutes to cool then garnish with tomatoes and arugula. Serve and enjoy!

Also, if you haven’t picked up Pam Anderson’s Cook Without a Book: Meatless Meals, you should! It’s my cookbook bible.

Sweet Potato Black Bean Burgers

June 21, 2012June 21, 2012 ~ Crystle ~ 6 Comments

I spent most of this morning looking up new recipes I could whip up with the ingredients I have on hand. I was lucky to come across Meg’s recipe for these tasty burgers. I didn’t want to use quinoa, so instead I doubled the oats portion. I also added unsweetened cocoa powder to make these taste a little bit more like my vegetarian chili. I went ahead and rolled them in Panko to help them develop a crisp exterior. And oops! I forgot the sunflower seeds, but these burgers turned out pretty tasty.

Sweet Potato Burger

Black Beans

Uncooked Veggie Burger Patties

I somehow had these prepped and cooked within minutes of my husband coming home for lunch. I love the illuminated look on his face when he comes home, sniffs the air, and asks “what’s cooking?!” Pure joy.

His veggie burger was served up on artisan bread with iceberg lettuce, 1/4 of an avocado, red onion and provolone. Mine was served in a wheat tortilla, with Dijon mustard, 1/4 of an avocado and arugula. I also threw on some chopped onions on top. It was delicious.

Here’s the recipe, via Meg at Peaches & Cake:

3 cups of sweet potatoes, peeled and mashed
1 1/2 cups of black beans, rinsed (I cook a big batch of these almost every week, but feel free to use canned)
1/2 cup yellow onion
1 cup frozen corn, thawed
1 1/2 cups of Panko to roll the patties in
2/3 cup rolled oats, chopped finely in a food processor
4-5 tablespoons of minced garlic
1 tablespoon of olive oil
1 tsp. cumin
1 tsp. oregano
3 tsp. chili powder
2 tsp. unsweetened cocoa powder
cracked sea salt to taste
cracked pepper to taste
cayenne pepper to taste

Instructions:

Preheat oven to 375°F
Line cookie sheet with parchment paper
Baked sweet potatoes can take up to 1 hour to bake at 400°, feel free to microwave them instead for about 7 minutes. Not ideal, but it works if you’re pinched for time like I was.
Place half the bean mixture in the food processor and chop until they have a mashed consistency
Add all ingredients into large mixing bowl and stir well until they are well mixed
Form into patties about 1/2″ thick, or thinner for more crisp burgers
With your Panko poured into a shallow bowl, lay your patties on the Panko, one at a time. Flip over to make sure both sides are evenly coated with Panko crumbs.
Bake for 15 minutes, flip burgers then bake for 15 more minutes.

With nearly all veggie burgers, it’s fairly easy to tweak the ingredients list to create a delicious meal. If you have a winning combo of seasonings, try it! If you prefer a spicier burger, add jalapeños! The possibilities are endless. We’re having this for dinner tonight, alongside my favorite green bean salad. Can’t wait!