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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)

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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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Farro With Grapes, Pineapple, And Raspberry Glazed Almonds

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It’s really amazing to me that Farro is one of the oldest grains in the world.  It’s composed of the grains from certain wheat species. It’s believed that this grain was the one from which all others were derived. Not until recently was Farro so easy to find in the grocery stores however; it’s now available, where the rice and dried beans are found.

Farro is softened in water and cooked until al dente. Like rice and barley, Farro is a blank canvas. You can add whatever ingredients you like to Farro enhancing the overall dish.

I’ve made Farro, in the past, using chicken or vegetable broth as my cooking liquid and adding asparagus, mushrooms, and Parmigiano-Reggiano cheese. There have been times where I’ve made Farro is the style of risotto, using white wine, Parmesan cheese, and other ingredients to flavor the dish. Commonly served as a savory dish, I thought I’d put a twist on the usual Farro recipes and make my Farro With Grapes, Pineapple, And Raspberry Glazed Almonds. A light and healthy snack that curbs those sweet cravings.

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I started with raspberry glazed almonds. You could of course use hazelnuts, walnuts, whatever you have on hand. I also have some dried cherries, dried apricots, golden raisins,  fresh pineapple chunks, and green grapes.

That’s all there is to it!  Believe me when I tell you, this dish is so addictive. Listen, rice is also commonly served as a savory dish, but as a dessert, rice pudding is also amazing. Why not put a sweet twist on Farro.

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Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes

Ingredients:
1 1/2 cups of Farro, rinsed and drained
4 cups of water
1/2 cup of *Agave nectar dark amber (liquid measure)
1/4 teaspoon of Kosher salt
1/2 cup of whole seedless green grapes then halved
1/4 cup of chopped dried cherries
1/4 cup of chopped dried apricots
1/4 cup of golden raisins
1/4 cup of chopped raspberry glazed almonds (nuts of your choice)
1/4 cup of diced pineapple chunks

Directions:
Place 1 1/2 cups of Farro in a mesh sieve, rinse and drain. In a sauce pot on medium high heat add in the 4 cups of water salt, and the *Agave nectar. Give that a good stir before adding in the drained Farro. Stirring occasionally to prevent and Farro sticking together, bring the Farro up to a boil. Reduce the heat to low heat, cover, cooking for 25 to 30 minutes. Pour the cooked Farro through a mesh sieve again draining off any remaining liquid.

Next, transfer the Farro into a large bowl. Toss the Farro a couple of times to bring the temperature. Add in all the other ingredients and toss to combine. The cold grapes and pineapple mixed with the warm Farro are so delicious.

Ladle a good helping of Farro With Grapes, Pineapple, And Raspberry Glazed Almonds into a serving bowl. Serve warm or at room temperature.

*Agave Nectar is a natural sweetener that comes in dark or light amber.

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Sauteed Spinach With Garlic

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If you love spinach as much as I do, this is a quick, easy and delicious way to have fresh spinach anytime.

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Prep Time: 5 minute
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 2 servings
Equipment: 12-inch sautépan

Ingredients:
2 packages of fresh spinach leaves
3 tablespoons of olive oil
3 garlic cloves, sliced
1 teaspoon of crushed red pepper flakes
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Directions:
First, slice the 3 garlic cloves. Next, add the oil to the cold sauté pan. Add the sliced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic just for a minute until fragrant. Add the spinach leaves to the pan in batches. As soon as all the leaves have wilted down in the pan, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn the heat off. This sautéed spinach is so flavorful, you just may change your mind about spinach.

 

Pork Tenderloin On A Bed Of Cannellini Beans

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