Posts filed under savory

Perfect boiled eggs

Easy-Recipe-for-Hard-Boiled-Eggs

Easy-Recipe-for-Hard-Boiled-Eggs

I was at my friends house this past weekend and we made the most slammin' salad.

  • Spinach
  • shredded broccoli slaw
  • iceberg lettuce
  • corn
  • beans
  • tomatoes
  • avocado
  • cucumbers
  • and.... not so hard-boiled eggs

I took it upon myself to make them, telling her "I am so good at making boiled eggs". Turned out I was lying. I actually suck.

HERE IS THE RIGHT WAY: never again will you fail at boiled eggs:

1. Arrange eggs in a pot that is wide enough to allow a single layer of eggs.

2. Cover eggs by 1 inch with cool water.

3. Over medium heat, bring water just to a boil.

4. Remove pot from heat, COVER (that is where I went wrong) with a snug lid and set aside for 12 minutes. (if you want soft-boiled eggs just 3-5 minutes will do)

5. With a slotted spoon, transfer eggs to a bowl of ICE WATER, stirring gently to cool eggs down.

6. Once cool you can peel immediately, or store in the fridge!

ENJOY and never screw up your hard-boiled eggs again!

Posted on April 24, 2012 and filed under food, breakfast, savory, entree, lunch.

root vegetables galore

ROOTS!

ROOTS!

My mom once made this baked root vegetable dish, and it was quite awesome. Today we spent the morning together and decided to go to Russo's (an amazing produce place in Watertown, MA) and get everything we needed to make the "Root Vegetable Galore"!

photo (5)

photo (5)

Ingredients: (pictured from left to right)

  • parsnips (eh it was OK)
  • sweet potato
  • jicama (never baked it, but SO good!!)
  • carrots
  • turnips
  • celery root
  • beets
  • fingerling potatoes
  • kohlrabi (forgot to get in "root vegetable shot", but separate image  is down below)
  • garlic
  • onion
  • EVOO
  • salt and pepper
  • rosemary (optional)
photo (4)

photo (4)

directions:

  • pre-heat oven to 400 degrees
  • peel and wash vegetables (no need to peel fingerling potatoes)
  • cut vegetables into cubes ( not too small, cut the beets a little smaller as they usually take longer to cook)
  • cut onions into small slivers
  • peel garlic and keep whole
  • cover everything with  EVOO,  add salt and pepper to taste. Mix around to make sure all is coated *when it comes to the beets, mix them in a separate container, then add to the mixture. Beets will discolor everything!
  • place vegetables, onions and garlic on a large baking pan and spread out
photo

photo

  • bake at 400 degrees for about an hour. Mix around vegetables every 25 minutes. Each oven cooks differently, so use your own digression. Vegetables should be tender and delicious!  ENJOY!

Below we have kohlrabi. I have never cooked with this vegetable before, but it is great!

photo (2)

photo (2)

photo (1)

photo (1)

Make sure you take off the stems and peel before you cut it.

If you make this dish let me know how it goes and if you made any changes! XO

The best GUILT FREE spaghetti

spaghetti squash 011

spaghetti squash 011

So I am not much of a pasta person. I lived in the North End, Boston (aka little Italy) for 2 years; I ate at a local Italian restaurant ONCE! People always tell me I should try Spaghetti Squash.  I finally came across this "spaghetti squash" at Trader Joes, and was excited to experiment and cook with this new found vegetable. I decided to make Spaghetti squash topped with an abundance of julienne cut vegetables, mozzarella, garlic and EVOO.

To start I cut the squash in half the long way and placed it in water and boiled it for about 20-30 minutes. I used thongs to take the squash out of the water and let it cool off a little before stringing.

spaghetti squash 002

spaghetti squash 002

While the squash was boiling I julienne cut one red pepper, one yellow zucchini and one green zucchini, all with the help from a special peeler. Next time I will add some carrots!

spaghetti squash 003

spaghetti squash 003

I warmed up a pan with EVOO and fresh crushed garlic. After the garlic simmered for a bit I added the julienne veggies and gave it a little toss. By this time the Squash was ready for the fun part... stringing!

spaghetti squash 005

spaghetti squash 005

You have to string the squash the long way. It can be hot so be careful! Don't forget about the veggies... keep mixing!

spaghetti squash 006

spaghetti squash 006

In order to spice up the veggies I added grape tomatoes cut in half, diced fresh mozzarella cheese, and a medley of ground up spices. It was such a filling dish, and I can not even begin to describe how buttery and delicious the squash tasted. I kept saying, "is there butter in this"? The best part it was ALL veggies!

Other methods to cook the squash:

Bake

 about an hour in the oven at 375 F.

Microwave

 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.

Boil

 for about half an hour.

Slow Cooker/Crock Pot:

 Put it in with a cup of water and let it go on low all day (8 to 10 hours).

How do you make your spaghetti squash?

Posted on October 6, 2011 and filed under food, entree, savory.