Tag Archives: carrots

Roasted vegetable salad with lemon and parm

You guys! I just can’t get enough citrus lately. Himself and I are in absolutely zero danger of scurvy. These bright, tart flavors are making their way into every last bite I consume. In addition to lemon in my soup, lemon in my pasta, and these here lemony vegetables, I treat myself to a tasty little clementine every day. And tasty, tasty orange zest even snuck its way into the bread pudding I made to share with you next week. It’s a little bit of bright in the midst of a lot of cold.

But this little Pollyanna isn’t going to let a spot of cold get her down. Oh no, it’s a little too rotten outside for travel today, so someone’s going to indulge herself with some crafts and craft beers.

A couple of times in the past two weeks, Himself and I have carpooled into town. But since I get off work much earlier than he does, I had some time to kill. Um, I think we all know that the best way to kill time is with retail therapy, so for me, it’s been a little crafty retail therapy. That means that me and those little indulgences are totally going to be BFF today. Because what else do you do with a snow day? Oh, besides make this roasted vegetable recipe, that is.

I heart roasted vegetables in every form, but this salad is just so perfect. There’s still a lot of bite to the veggies, and the lemon brightens and heightens the deliciousness of the veggies, and pairs with the olive oil to make a perfectly mouth pleasing dressing. I made a big ol batch of this salad to have on hand for lunches during the week. It’s crazy easy to toss a bit in some tupperware and go. Don’t be tempted to reheat the veggies, instead just let the salad come to room temperature. You don’t want soggy veg, but a toothy, tasty salad.

Enjoy!

Roasted vegetable salad with lemon and parm

Roasted vegetable salad with lemon and parmesan

½ cup baby carrots, roughly chopped
small yellow squash, roughly chopped
⅓ of a red onion, roughly chopped
Handful of asparagus spears, roughly chopped
Handful of portabella mushrooms, roughly chopped
Handful of cherry tomatoes, left whole
1 ½ tablespoons olive oil
Juice of ½ lemon
¼ cup shredded parmesan cheese

Preheat oven to 375 degrees. Toss vegetables with olive oil and place in roasting pan. Roast vegetables for 25 minutes. Remove from oven and let cool slightly. Squeeze lemon juice over vegetables and toss with parmesan cheese. Serve at room temperature.

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Curry stew

HOLY BUCKETS YOU GUYS! I AM SO CAFFEINATED RIGHT NOW!

Ok, I’ll dial it back a notch here, but seriously, I am currently enjoying a delicious iced (yes iced!) latte right now, and I have had a most exciting and eventful couple of days.Of course busy is often paired with exciting and eventful, so I’ve been drinking all the delicious coffee drinks today.

I know what you’re thinking. “JESS, quit with the suspense and tell us what’s happening already!” I’m getting to it, but you know how I like to build a little excitement. Let me start by saying that this week, I’m the poster child for good things coming in threes. Number one! You’ve already heard me go on (and on and on and on) about how much I love my new job. Number 2! I also got a raise at my work from home job, and I had completely forgotten that I was even close to eligible (c’mon, I’ve only had a little going on these days). Drumroll please. Number 3! WE ACCEPTED AN OFFER ON THE OLD HOUSE!!!

Yup, that’s right, an offer. You see we moved before having sold the old house, thinking (and being told) that it was only a matter of time before someone snatched it up. Well, it’s been a struggle, but that big ‘ol weight is finally off our shoulders. And we couldn’t be happier. Oh, and as if I needed another reason to be the happiest gal in all the lands, it’s starting to warm up! I actually left the office sans gloves today. I know, I can hardly believe it either.

Sure, there’s still some cold to come, but we’ve turned the corner finally. On those few cold days remaining to us, you totally need to make this stew. Yes, it’s more curry, but different than the ones you’ve seen here before. Though the curry heat and flavor still shines, the vegetables really take center stage here. It’ll warm you through and fuel you through those last few winter chores. It’s like the best marriage of your traditional stew and my favorite Thai flavors. Of course, you don’t have to put it in a bread bowl, but we’ve already talked about my love of all bread products before, so naturally I had to use the bread bowl.

Enjoy!

Curry stew from thepenandthepan

Curry stew

Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 Tablespoons coconut oil
3 cloves garlic, sliced very thin
1 medium onion, chopped
1 green pepper, chopped
½ Tablespoon curry powder
1 ½ Tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup chicken broth
½ Tablespoon soy sauce
½ Tablespoon sweet chili garlic sauce (or favorite hot sauce and a pinch of brown sugar)
3 ½ cups potatoes, scrubbed and sliced thinly
1 cup carrots, sliced
2-3 links chicken sausage, sliced

Preheat oven to 350 degrees. In a dutch oven, heat oil over medium-low heat. Add garlic, onion, and green pepper and cook just until softened, no more than 5 minutes. Stirr in curry powder and curry paste and cook 1 minute.

Add coconut milk, chicken broth, soy sauce, and chili sauce. Cook just until heated through. Add in potatoes, carrots, and chicken sausage. Cover and cook in preheated oven for 1 hour. Serve with crusty bread or in pretzel bread bowls.

Coconut chicken curry soup

As you read this, I’m on a whirlwind road trip straight to Minneapolis and back, do not pass Go, do not collect $200. Though I would love a chance to get back for a nice leisurely visit, alas, today is not the day. That’s not to say that there isn’t a little bit of awesome in store for this trip. My dad is getting ready to move (maybe to the area!!). Like all good Hendrii, he’s amassed a lot in the way of tools and gadgets. Now Himself and I have a whole lotta space, so in an effort to help out, we’ve agreed to store some stuff here. I mean, we’re really taking one for the team, finding a useful home for all the tools we don’t already have (I’m sure you’d agree).

This gal gets to choose one extra stop on the road trip, and since there isn’t time to visit more friends or family, I naturally chose something to tempt any foodie’s heart. When we lived in Anoka, we joined a rad little co-op that has amazingly fresh spices and herbs. I spent yesterday, cleaning out all kinds of jars in preparation to get one of everything (I wish!). Of course, I could get stuff here, but the opportunity to make my own spice and tea blends is something no good foodie could pass up.

And another thing you can’t pass up is this soup! (Pretty nice segue if I do say so myself) I’ve mentioned this before, but one of the things I miss about the “big city” is Thai food. But this soup, with everyday(ish) ingredients totally stems that craving. Not to mention a big bowl of warm soup is comforting on any cold day. You can kick up the heat a little with the addition of some cayenne pepper too. But taste as you go along, a little of that red pepper goes a long, long way in a soup.

And if you’re looking for a little more comfort out of your meal, serve this with some delicious breadsticks.

Enjoy!

Coconut Chicken Curry Soup

Coconut chicken curry soup

1 Tablespoon coconut or olive oil
1 cup carrots, sliced thin
½ onion, chopped
1 teaspoon chopped garlic
2 teaspoons chopped ginger
3 teaspoons green curry paste
2 14 oz cans light coconut milk
1 cup low sodium chicken broth
2 Tablespoons brown sugar
3 teaspoons soy sauce
3 teaspoons chili garlic sauce
2 cups cooked chicken
2 cups diced, cooked potatoes
¾ cup frozen peas

In a large pot over medium heat, saute onions and carrots in oil until slightly softened. Add garlic, ginger and curry paste and stir one minute. Add coconut milk, chicken broth, brown sugar, soy sauce, and chili garlic sauce. Let simmer over medium low heat about 5 minutes. Add chicken, potatoes, and peas. Heat through.

Kohlrabi slaw

Some days it just all comes together, some days not, I mean, we are moving, guys. Yesterday was one of those endless packing days, and one where I questioned just how many appliances, platters, and pans I actually need. End result, all of them.

But, last weekend it came together. I woke early, brewed amazing coffee, poured me and it into the car, blasted the stereo, Kohlrabi Slawand hit the farmers market.

One of my joys in the summertime is to wander aimlessly through the market. And when I’m suddenly struck by a recipe inspiration, that happiness is doubled. Get Himself to eat a new vegetable, and things are really happening. It’s the simple things, right? I guess?

This recipe was born in the midst of the farmers market. A little tweaking, a little chopping, and voila!

So, kohlrabi, right? It’s kinda specialized, readily available, but new to so many. Growing up, we ate it raw, dipped and dunked in our favorite veggie dip. It’s a little sweet, a lot crunchy, and all-around awesome, but if it’s not your thing, you can easily substitute jicama, and be just as happy.

Kohlrabi Slaw

For the “coleslaw” dressing

(inspired by the Joy of Cooking’s low-fat coleslaw)
½ c. plain yogurt
2 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp onion
½ Tbsp fresh dill
¼ tsp horseradish – prepared
1/2 tsp mustard – prepared
Salt and black pepper to taste

Whisk all ingredients together. Refrigerate while making slaw. Makes scant ¾ cup dressing.

Kohlrabi slaw

2 kohlrabi
6 medium carrots

Cut onion into small one inch pieces, and slice thin. Peel and cut kohlrabi into matchstick sized pieces. Peel and cut carrots into similar size and shape.

Dress with scant ½ cup dressing, or for Himself, all prepared dressing. Chill for one hour before serving.

Leftover dressing can be saved in up to a week.

Enjoy!

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