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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Pepper Asparagus

Lemon Pepper Asparagus (1)

Asparagus has to be my favorite Springtime vegetable. I found these beauties at my local Farmers’ market just in time for Easter. Look at the size of these babies!

I’m making my Lemon Pepper Asparagus with my Fennel And Garlic Bone-In Pork Loin for our holiday dinner. I’m also serving my Garlic Roasted Potatoes With Sautéed Peppers. If you’d like to check out those recipes, the links are available at the bottom of this post.

Lemon Pepper Asparagus (4)

Lemon Pepper Asparagus (3)

Lemon Pepper Asparagus (5)

Lemon Pepper Asparagus (7)

Lemon Pepper Asparagus (8)

Lemon Pepper Asparagus (11)

Lemon Pepper Asparagus (10)

Lemon Pepper Asparagus (1)

Prep Time: 10 minutes (includes par-boiling of the asparagus)
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, large mixing bowl, tongs, vegetable peeler

Ingredients:
2 pounds of large asparagus
2 tablespoons of olive oil
2 tablespoons of lemon pepper seasoning blend
Kosher salt

Directions:
Start by prepping the asparagus spears. Because they are so thick in size, the outer skin may be a little fibrous. Using a vegetable peeler, peel off the outer layer of each spear. Next, simply hold the asparagus spear between your thumb and forefinger bending the spear bending until it breaks. The asparagus spear will break naturally where the woody part ends and the fresh part of the asparagus begins. Discard the end woody ends they’re not edible.

In a sauce pot filled with boiling salted water, add the asparagus. Boil the spears about 1 to 2 minutes. Immediately transfer the asparagus into an ice bath (a large bowl filled with ice water) to stop the cooking process. Once the asparagus has cooled, transfer to a plate lined with a paper towel to drain off any excess water.

In a large sauté pan heat olive oil over medium heat. Add the asparagus spears and 1 tablespoon of the lemon pepper seasoning. Using tongs toss until all the spears are all coated. Cook for 3 to 5 minutes until crisp-tender. Remove the pan from the heat. Transfer the asparagus to a serving platter. Sprinkle with the remaining lemon pepper and Kosher salt to taste. Serve hot.

 

 

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Garlic Roasted Potatoes With Sauteed Peppers

Roasted Potatoes With Red Peppers And Garlic (1)

I think it’s just the English in me that always wants to make roasted potatoes. My Garlic Roasted Potatoes With Sautéed Peppers are so delicious you’ll want seconds. Let me show you how easy this dish is to make.

Garlic Roasted Potatoes (1)

Garlic Roasted Potatoes (2)

Roasted Potatoes

Roasted Potatoes With Red Peppers And Garlic (4)

Roasted Potatoes With Red Peppers And Garlic (6)

Roasted Potatoes With Red Peppers And Garlic (9)

Roasted Potatoes With Red Peppers And Garlic (1)

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, 2 rimmed baking sheet pan, 12-inch sauté pan

Ingredients:
3 pounds of small white potatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 cup plus 2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, minced

Directions:
Preheat oven to 400-degrees F.
Cut the potatoes in quarters, smaller ones in half, and mince the garlic. Place the potatoes into a large mixing bowl with olive oil, Kosher salt, fresh ground black pepper, and minced garlic, toss until potatoes are coated really well.  Transfer the potatoes to two baking sheets divided equally and spread out into one layer. Roast the potatoes for 45 minutes to 1 hour.

Important: Fifteen (15) minutes into the roasting process, using a spatula, move the potatoes around to prevent them from sticking to the pan. Flip the potatoes twice more during cooking in order to ensure they brown evenly on both sides.

While the potatoes are roasting, dice the bell peppers. Heat 2 tablespoons of olive oil in a large sauté pan on medium-high heat. Add the diced peppers to the pan and cook for 3 to 5 minutes or just until soft.

Turn the oven off.
Remove the potatoes from the oven, add the sautéed bell peppers, divided equally, to each pan of roasted potatoes. Sprinkle the freshly chopped rosemary over all the potatoes.

Note: If you need to keep the potatoes warm, place them back into the hot oven until you’re ready to serve.

 

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Toasted Quinoa Salad

 

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I took this salad to a graduation celebration and it  was a hit! Something as simple as a salad, using a few fresh ingredients, has had friends asking me for this recipe. I knew I needed to post this ASAP!

If you’ve never made quinoa, it’s really easy. First you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

The directions are basically two to one. Two parts liquid to one part quinoa. Cooking quinoa is very similar to cooking rice.  Follow the directions on the back of the package, then all you need to do is to add the other ingredients.

Many times I’ll toast the quinoa first. this adds another layer of flavor to the quinoa. All you do for that is to add canola oil ( a neutral oil), add your quinoa and stir over med-low heat for about 6-8 minutes. Next, you’ll add the boiling liquid to the pot and follow the timing directions on the package.

 

Whenever I’m adding different vegetables to a salad, I like to make sure they are about the same size. You can see above how I diced up the hothouse cucumber (English cucumber), the grape tomatoes are just halved.

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Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (add 6-8 minutes cooking time if you are toasting quinoa)
Total Time: 22-24 minutes

Ingredients:
1-12 ounce package=1-1/2 cups uncooked quinoa
3 cups of vegetable stock (optional choices are water or low sodium chicken broth)
1/2 diced red onion
1 diced red bell pepper
1 diced orange bell pepper
2 cup of diced feta cheese
1-1/2 pints of halved grape tomatoes
2 cups of diced hothouse cucumber
1/4 cup of fresh basil- Chiffonade style
2 tablespoon of finely chopped fresh Italian Parsley ( dried 1 tablespoon)
Zest of 1 lemon
1 lemon juiced
1-1/2 teaspoons Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions For Toasting and Cooking Quinoa:
First, rinse the quinoa in a fine-mesh sieve before cooking.
Best with pot with a glass fitting lid.

In a pot, on med-low heat, add 2 tablespoons of Canola oil ( any neutral oil). Add in the quinoa. Stir slowly coating all the quinoa with the oil. Continue stirring for about 6-8 minutes or until quinoa is golden brown.

Directions:
In a another pot have you liquid ( vegetable stock) at a boil. Add the boiling liquid to the quinoa. Give a stir and cover. Turn the heat down to low simmer. Once all the liquid has been absorbed, the quinoa is done. It’s really important to keep your eye on the quinoa, it cook pretty fast. Remove from the heat and let the quinoa cool down for about 5 minutes.  I use a fork to fluff the quinoa around in the pot it helps it to cool down quicker.

While the quinoa is cooking dice up all the vegetables, zest and juice of a lemon, dice the feta, and place into a large bowl.  Add in the cooled cooked quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss through gently. Cover with plastic wrap and refrigerate.

Before serving I like to add a drizzle of really good E.V.O.O.

 

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Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

Pam Smith’s daughter Nicole, and my daughter Melissa are longtime friends. Once I really got into blogging about my recipes, it was important for me to acknowledge those people who inspire me.

Pam Smith is at the top of my list. She started out in the area of nutrition, had her own radio program, and now is affiliated with Epcot. She has developed her own line of spice blends and rubs that are AMAZING! My daughter and I have watched her narrate cooking demos, with well-known chefs at the EPCOT Food And Wine Festival. Now Pam has gone on to perform her own food demos with her daughter Nicole narrating them by her side. What a tremendous family achievement.

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I received an early Christmas package from the girls and was so excited to test a recipe out using this Mocha Chili Spice blend.  I decided to roast some asparagus using the Mocha Chili.

Mocha Chili Spiced Roasted Asparagus (4)

Equipment: 1 1/4 sheet pan
Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 10-12 minutes (time may vary depending on the thickness of asparagus)
Ingredients:
1 pound of Asparagus
2 tablespoons of Mocha Chili Spice Blend
1 tablespoon Kosher salt
1/4 cup olive oil

Directions:
Preheat oven to 450 degrees.

Rinse the Asparagus under cold water first. Next, dry all the spears off really well. Once they are all dry, hold each one at both ends, and where they naturally break off, discard the bottom portion.
Place asparagus onto a sheet pan. Next, add the Mocha Chili, Kosher salt, and olive oil. Using clean hands, toss the asparagus spears so they are coated really well. Then spread them out evenly into one layer so they roast nicely.  WOW!, they were so delicious. The Mocha Chili gave the asparagus such a unique flavor profile. For more information visit…

           P.S. Flavor- Spice Blends by Pam Smith, RDN.
Pam Smith will be teaching monthly online classes to go along with the P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com.

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