I love asparagus. Everything about it – must be the German in me. For the longest time I didn’t even know it was called asparagus, I thought it was spargel (asparagus in German), but that’s ok because that’s not the first word I’ve wanted to add to the English dictionary. To go along with my belief that foreign words are English where they definitely are not is my odd pronunciation of some words and even worse my creation of words, even though some definitely should be words – just saying but back to food…
Earlier in the week I just over roasted the asparagus with olive oil and spices (including tumeric). However, this time, I thought a bit of balsamic vinegar would add that extra element of taste and it sure did.
This is super simple and quick just needs time in the oven (time which I spent whipping up these guys – yum).
Asparagus (as much or as little as you want)
Salt & Pepper
Preheat oven to 400 F.
Clean/prep the asparagus – place in baking dish (I used a 9×9 glass dish)
Drizzle the asparagus with olive oil and season with salt and pepper
Bake for 20 minutes – be sure to flip the asparagus half-way through for even cooking on all sides.
Remove from oven and drizzle with the balsamic – you don’t need a lot – a little goes a long way.
Cheers to delicious veggies
Sweet potatoes are so delicious. I’ve had some in my fridge for awhile and knew that I probably should use them up soon. I came across this recipe and it solved two of my problems without creating another – it used up one of my sweet potatoes and used up more of my coconut milk.
This is extremely easy to whip up as you are about to find out, and it works great as a side to any meal.
1 sweet potato
1/4 cup coconut milk
crushed red pepper
Wet a paper towel and wrap around your sweet potato, place on a place and microwave for 3 minutes. Pull from microwave and prick all over with a fork. Microwave for another 3-5 minutes – the skin should start separating from the potato. Once a fork can easily go into the sweet potato, it’s cooked. Peel the skin off the potato, and mash with a fork, mix in the coconut milk, top with crushed red pepper (I was going for a sweet with a little spice flavoring) and voila your done.
Last night was The Bachelor – guilty pleasure and my friend Brittany and I are continuing that at home tradition of getting together and watching so that we can “discuss” the drama. Back home a group of my friends and I started doing this over the summer complete with a different menu every week and even though we can go without watching the show we soon realized that going a week without our Monday Meals together was not something we could go without.
So last night for dinner we had a simple spinach salad and mushroom risotto. Brittany had heard good things about my risotto but had never tried it so I thought it was the easy choice for dinner.
2 tbsp. Olive Oil
3 cups vegetable broth
1 clove garlic
Quarter of an onion
1 container of mushrooms (sliced)
1 cup of Arborio Rice
1/2 cup of Parmesan Cheese
Salt and Pepper to taste
Crushed Red Pepper Flakes
Heat 1 tbsp. olive oil in a pan (wide surface area is the best – remember that the rice will grown in size) and saute onion until golden brown, add the garlic and let it saute for a little. Add the second tbsp of olive and the arborio rice. Stir (always make sure to stir in the same direction), leave for about 30 seconds to a minute and then add enough vegetable brother so that the rice is slightly submerged. Continue to cook on low-medium, adding broth when needed.
After about 20 minutes, or by doing a taste test when the rice is almost cooked, add in the Parmesan cheese and continue to stir, when you can bite into the rice and it is without a crunch it is all set.
Turn off the heat and cover the pot with a clean towel for a few minutes (a trick I learned from my cooking instructor in Italy)
It will then be ready to serve – I top mine with crushed red pepper flakes or paprika but some need more salt/pepper