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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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Sweet Potato Burgers

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It’s become so much easier to get Steve to have a meat-free night once a week. I’ve been really expanding my recipes to exclude meat and even gluten. This dish hits on both those marks. My Sweet Potato Burgers are so flavorful and satisfying, the fact is, you won’t miss the meat. Topped with avocado slices, wrapped in a whole grain gluten-free flatbread or just using bib lettuce as your vessel, makes no difference. My Sweet Potato Burgers are delicious.

I wanted to use a flatbread as a vessel for these burgers. I wasn’t able to find this particular hinged-brand in a gluten-free variety but they do offer gluten-free flatbreads. I’d previously bought a package of these hinged flatbreads to try because they’re great for burgers and sandwiches.

I used one of the hinged flat-breads as a pattern to follow, making the regular whole grain flatbreads into a hinged-style flatbread. I used a piece of parchment paper to trace the outline of the hinged-flatbread. I laid it over the gluten-free flatbread, and cut it out using a paring knife. Now I have a slice of gluten-free hinged bread. In time they may offer this type of bread in a gluten-free variety. You could use a leaf of Bibb (Boston) lettuce as a vessel too!

These are some of the ingredients I’m using to make these delicious Sweet Potato Burgers. First, I think the best way to incorporate sweetness, and to keep these burgers moist, not dry,  is to add a little apple sauce. When I go to the market, I’m looking for something completely natural. I decided to use a jar of baby’s puréed first apples as one of the ingredients. What’s more natural than that!  Okay, so here’s how I start.

Yields: 6 servings
Prep Time: 15 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 1 hr 45 minutes
Equipment: 12-inch non-stick sauté pan, parchment paper, paring knife, large mixing bowl

Ingredients:
Pesto Mayo Sauce
1/2 cup of good mayo
2 heaping tablespoons of fresh basil pesto

Avocado Slices
2 avocados, sliced
1 tablespoon of fresh lime juice
Kosher salt to taste
Fresh ground black pepper to taste

Ingredients For Sweet Potato Burgers:
6 gluten-free whole grain flatbreads (trace and cut into hinged flatbreads)
3 med-size sweet potatoes
2 15-ounce cans of drained and rinsed Cannellini beans
1 large egg, beaten
1/4 cup of organic baby apple purée
1/4 cup of flat-leaf Italian parsley, chopped
1/2 cup of baby Arugula
1 tablespoon of chili powder
1 teaspoon of ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon of granulated sugar
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/4 cup of gluten-free flour
2 cups of gluten-free bread crumbs (this amount may vary slightly)
1/2 cup of freshly grated Parmesan cheese
3 tablespoons of olive oil, divided
3 tablespoons of unsalted butter, divided

Basil Pesto Mayonnaise:
1/2 cup of good mayonnaise
2 heaping tablespoons of basil pesto (store-bought fresh basil pesto)

Directions:
Preheat oven to 400-degrees F.
Line a baking sheet with aluminum foil. Set the sweet cleaned and dried sweet potatoes on the baking sheet. Prick the potatoes with a fork to release steam, and bake until soft, about 1 hour. Remove from the oven and let cool.

While the sweet potatoes are baking prepare the gluten-free hinged flatbreads using the store-bought hinged flatbread as a pattern to follow. Prepare a total of six.

For the basil mayonnaise, take a 1/2 a cup of good mayonnaise and add 2 heaping tablespoons of basil pesto, stir to combine. Refrigerate until needed.

Note: Take advantage of fresh store-bought basil pesto in the refrigerated section of the grocery store.

When the potatoes are cool enough to handle, cut in half, scoop out the flesh into a large mixing bowl. Using a potato masher, mash the sweet potatoes together with the Cannellini beans. It’s fine if the beans are not fully mashed into the potatoes. This gives the burgers great texture.

Add a beaten egg, apple purée, chili powder, ground coriander, granulated sugar, ground cinnamon, ground cumin, gluten-free flour, gluten-free bread crumbs, grated Parmesan cheese, chopped flat leaf Italian parsley, Kosher salt, and fresh ground black pepper. Mix together until fully combined. You want the sweet potato mixture to be similar to the consistency of ground meat.

Note: Just like if you were making crab cakes, place the sweet potato mixture into the frig, for 30 minutes, to firm up before making the patties. Divide the sweet potato mixture into six equal portions and form into patties

In a large sauté pan over medium heat, heat 1 tablespoon each of butter and olive oil together. Add the patties to the pan two at a time. Cook until golden brown and caramelized, about 4 to 5 minutes per side. Transfer the cooked patties to a plate lined with a paper towel to drain. Repeat the process until all 6 patties are cooked.

Note: Transfer the cooked patties to a plate and cover tightly with foil to keep warm while you finish cooking the remaining patties. You can also refrigerate the uncooked patties. Place them on a plate tightly wrapped in plastic wrap until you’re ready to cook them.

To Serve: Spread 1 tablespoon of the Basil Pesto Mayonnaise on one side or both sides of the hinged flatbread. Add a Sweet Potato Burger, a few baby arugula leaves, and top with slices of avocado. Finish by wrapping the Sweet Potatoes Burgers in parchment paper.

 

 

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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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