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Let's Dish With Linda Lou

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

Garlic Roasted Potatoes With Sautéed 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 brought my Toasted Quinoa Salad to a graduation celebration and it was a hit! Something as simple as a salad, using a few fresh ingredients had friends asking me for this recipe. I knew I needed to post this recipe ASAP!

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Prep time: 15 minutes
Cook Time: 15 to 20 minutes (add 5 minutes cooking time if you’re toasting the quinoa)
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: 3-quart saucepot with a tight-fitting glass lid, mesh sieve, whisk, serving bowl

Ingredients:
1 12-ounce package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of unsalted vegetable stock, HOT (substitute water or unsalted chicken broth)
1 tablespoon of Kosher salt
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 cups of feta cheese, diced
1 1/2 pints of grape tomatoes, halved
2 cups of a hothouse (English) cucumber, diced
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 ground black pepper
*E.V.O.O.

Directions For Toasting And Cooking Quinoa:
Start by rinsing the quinoa in a fine-mesh sieve.

Directions:
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.

In a large heavy bottom 3-quart saucepot on medium-low heat add (or leave) some water to the quinoa so that it’s moist, add the quinoa to the heated pan. Make sure not to overcrowd. using a whisk, quickly stir the quinoa around in the pan as it begins to toast.

Once the water is absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue whisking until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and feta, zest, and juice a lemon. Place all the ingredients into a large bowl. Add in the cooled cooked toasted quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss. Cover with plastic wrap and refrigerate.

Before serving my Toasted Quinoa Salad, I like to add a drizzle of really good *E.V.O.O.

*E.V.O.O. is extra virgin olive oil.

 

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Spicy Stir-Fry Chicken Over Basmati Rice

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This dish is full of flavor. The balance of sweet peas and spicy coconut milk is a roller coaster for your taste buds. This is my Spicy Stir-Fry Chicken Over Basmati Rice.

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Prep Time: 20 minutes
Inactive Prep Time: 20 minutes (marinate the chicken)
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment: 6-quart saucepot with a tight-fitting lid, 3 -quart saucepot, aluminum foil, cast-iron skillet, 2 large mixing bowls

Ingredients For Basmati Rice:
1 cup of Basmati rice, rinsed and drained
2 1/2 cups of unsalted chicken broth
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 cup of dried sweet cherries
1/4 cup of pistachios, roughly chopped
2 tablespoons of cilantro leaves, roughly chopped

Ingredients For Stir-Fry:
3 boneless skinless chicken breasts, sliced into strips
1 tablespoon of Kosher salt plus 1 teaspoon
1 teaspoon of fresh ground black pepper
1/3 cup of grapeseed oil
3 cloves of garlic, freshly grated
1 teaspoon of ginger, freshly grated
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
!/2 an onion, sliced very thin into half-moons
1 Fresno chili, seeded, cut into thin rings
1 1/2 cups of frozen sweet peas, thawed
1 15-ounce can of unsweetened coconut milk
1/4 cup of granulated sugar
1 lime, juiced
2 tablespoons of Siracha
1/2 a cup of fresh cilantro leaves for garnish

Directions For Basmati Rice:
I’m going to start with the Basmati rice. Now what I like to do is, to remove as much of the natural starch from the rice. Repeat the process until the water runs clear.

I place 1 cup of Basmati rice into a large bowl and cover it with 2 cups of water. Let the rice stand in the water for a couple, three minutes. I repeat this process, four times until the water, with the rice in the bowl is clear.

In the larger saucepot, add pour in the rinsed Basmati rice. In a smaller saucepot over medium heat, add the unsalted chicken broth, dried sweet cherries, Kosher salt, and olive oil. Once the chicken broth has come up to a low boil, pour the hot broth into the pot containing the Basmati rice.

Transfer that pot over to the burner already set on medium heat. Bring all this up to a boil, reduce the heat to the lowest setting. Tightly cover the pot with a piece of foil (refer to the pictures above) and secure the saucepot’s lid on tight. Do not peek at the rice during the cooking process. Allow the rice cook for 15 minutes.

At the end of 15 minutes, cut the heat. Let the rice sit for an additional 5 minutes. Fluff with a fork. You should see that every grain of rice has grown a little longer and is separate from all the other longs grains of rice.

To finish, add chopped pistachios gently stir to combine. Place the lid back on and set aside. Right before serving, add the fresh chopped cilantro, again gently toss to combine.

Directions For Marinating Chicken:
In a large mixing bowl add the chicken breasts strips, grapeseed oil, freshly grated garlic, and ginger, 1 tablespoon of Kosher salt, and fresh ground black pepper. Toss until all the chicken is coated. Cover with plastic wrap and transfer to the refrigerator for 20 minutes.

Prepping The Vegetables:
While the rice is simmering and the chicken is marinating start prepping the vegetables. Julienne the orange and yellow bell pepper, thinly slice the red onion into half-moons, seed and sliced the Fresno chili. Transfer to a plate and set aside.

In a large mixing bowl pour in the unsweetened coconut milk, Siracha, fresh lime juice, and sugar. Stir to combine.

Preheat the cast-iron skillet over medium-high heat until smoking hot add the marinated chicken. Stirring frequently, cook for 10 to 15 minutes until the chicken is brown and caramelized. Remove the chicken from skillet and onto a plate.

Place the skillet back over medium-high heat, add the julienned peppers, sliced red onion, and Fresno chili season with 1 teaspoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Stirring frequently, cook for another 3 to 5 minutes before adding the chicken back into the skillet, toss to combine.

It’s time to add the spicy coconut milk to the skillet, stir, and reduce the heat to medium. Simmer, occasionally stirring until the sauce naturally thickens, another 3 to 5 minutes. Finally, turn the heat off and add the peas and stir to combine. The heat from the sauce will warm the peas through.

In a porcelain serving bowl, spoon a helping of the prepared rice into the bottom of a bowl. Ladle the Spicy Stir-Fry Chicken over the top. Garnish with cilantro leaves. Ther you have it my Spicy Stir-Fry Chicken Over Basmati Rice.

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