Tag Archives: Food

Rosemary + Goat Cheese Twice Baked Potatoes

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I am so excited today.

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I’m excited because I finally get to share this recipe with you!

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I made these little twice baked potatoes on Friday, but this recipe has been long in the making. Let me start from the beginning.

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My mom, dad, brother and I have a Christmas morning brunch tradition. It started years ago when we decided to stop exchanging gifts. In a search for a new December 25 tradition, my mom and I decided on a nice brunch.

It works out for everyone. My mom and I get to cook together and my brother gets to sleep in as late as he wants. Christmas brunch is the best tradition.

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I can’t remember exactly the first year we did this, but we have had the same menu every year. It doesn’t need to change. It is so perfect. And I think about it all year long. We make stuffed french toast (maybe I’ll share that recipe with you someday too) and rosemary potatoes.

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The rosemary potatoes are undoubtedly my favorite part. They have to be one of my favorite things, ever, actually. The thing is, we never make them, except on Christmas morning.

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So, a few weeks ago, I asked my mom for the recipe, wanting to share on here, and also wanting to have the potatoes to eat, thinking I couldn’t possibly wait another five months to have them again.

She sent the recipe and I was so excited. And then I made a mistake. I decided that I would try to “lighten” the recipe up a bit. I use the word lighten loosely, because if you know me, you know I don’t like “light” things. If I’m eating something, I want the real, full version. The real version is always so much better. But, I thought, I will try to summer-ize these potatoes. I will take them from winter-time comfort food to something a bit lighter for summer.

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Let’s just say: big mistake.

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The potatoes were lighter. They were more summery. But they weren’t as memorable. They didn’t leave me feeling like I had just eaten one of the best things in my life. They were sustenance, and we ate them. But they didn’t touch the original. Sometimes butter, cream and cheese are totally worth it.

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So, I set the idea aside for a bit. And then, one day, this idea came to me. What if I added the great taste of the original rosemary potatoes into little twice baked potatoes.

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And without even trying, I did end up making the recipe lighter. In these twice baked potatoes, there is no butter or cream and there is only a small amount of cheese per potato.

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But they seem to posses the same magic as Christmas brunch potatoes. They aren’t trying to be a lighter version of them. They are their own new delicious form of rosemary potato.

And if you ask me, no flavor goes with potatoes quite like rosemary does. And in these, add caramelized shallots and goat cheese and you’re in complete bliss.

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Not enough good words could be said about these. Greg said they they are “one of the best things ever” and he could eat them every single day.

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If you use small potatoes, they are perfectly pop-able and would make the perfect appetizer. I had some small potatoes and some larger ones, that needed to be eaten with a fork and a knife, and I definitely preferred the smaller.

While most twice baked potatoes are filled with butter and cheese, these use olive oil instead, and a smaller amount of cheese. They are not difficult, but do take some work. Once the potatoes are done baking, you do need to scoop out the insides, but that is the most time consuming part. Once that is done, just mash some ingredients together, fill the potatoes back up and put them in oven to finish baking. The taste of these makes the small amount of work totally worth it.

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I will say that these have to be one of my favorite recipes on this blog. I hope that you get to try them and enjoy them as much as I do!

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Ingredients
6 – 10 small to medium potatoes (I used red potatoes)
8 small to medium shallots
Olive oil
1 tablespoon fresh rosemary, chopped
2/3 cup goat cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Dried parsley and additional goat cheese for topping, if desired

Preheat oven to 400*. Wash and dry potatoes. Pierce each with a fork and place on a baking sheet. Roast in the oven for 45 – 80 minutes, depending on the size of the potatoes. When done, potatoes should be soft when gently pierced with a fork.

While potatoes are roasting, thinly slice shallots and chop rosemary. In a small saucepan, heat 1 1/2 tablespoons olive oil over medium heat. Add the shallots and cook for about 10 minutes, until they are soft and slightly browned. Add rosemary and cook an additional 5 minutes. Once done, remove from heat and set aside.

When potatoes are done roasting, let cool for about 5 minutes, if desired. I got to work on them right away because it is best to not let them sit long. Carefully cut each potato in half, and using a small spoon, scoop out the inside bulk of the potato. Add the insides of the potatoes to a bowl. When all potatoes are scooped out, add the goat cheese, shallots, salt and pepper to the bowl with the insides of the potatoes. Using a potato masher or fork, mash the mixture together until no large chunks remain and all ingredients are well combined. Scoop the potato mixture into each scooped-out potato skin, filling each to the top.

Bake in a 400* oven for about 15 minutes, or until heated through and slightly golden brown.

To serve, sprinkle with additional goat cheese and dried parsley, if desired.

Enjoy!

Squash + Corn + Onion Cabbage Wraps

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I’ve got another little cabbage wrap recipe to share with you!

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These shrimp + veggie cabbage wraps were so delicious, but they do involve a bit of work to prepare. These ones, just as good, require less work. They come together easily but still have amazing flavor.

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Let me tell yow how easy these are.

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Make some quinoa. Quinoa is so simple. It’s like rice, but takes less time. Rinse quinoa, boil quinoa, cover and let cook for 20 minutes. That’s it for the quinoa.

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While that’s happening, if you have a grill, grill the corn. If you don’t, like me, broil or roast the corn in the oven. If you broil it, it doesn’t take long at all.

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Chop the squash. I cut each of mine in half, long-ways, and then chopped it from there. Also, slice the onions and peel the garlic. Into a pan: olive oil, garlic and onion. Cook and then add the squash. Cook some more, add the corn and then taste-test one of the best veggie dishes ever.

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Blanch the cabbage. It’s simple, really. Don’t be afraid to do this.

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Pile ingredients onto cabbage, roll, then dig in. Eat, then repeat. It’s that simple!

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This simple summery meal is delicious, healthy and takes no time at all. Enjoy!

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Ingredients
2 cups water (or stock of your choice)
1 cup quinoa
Olive oil
1 large garlic clove
4 large spring onions
2-3 cups chopped squash
2 ears of corn
Cabbage leaves, one per wrap
Soy sauce, optional

Start with the quinoa. Rinse one cup of quinoa thoroughly in a fine mesh strainer. Add the rinsed quinoa and water (or stock) to a medium pot over high heat. Bring to a boil, stir once, cover and turn heat to low. Let quinoa simmer for 15-20 minutes, or until all water is absorbed and quinoa is light and fluffy.

While quinoa is cooking, brush two ears of corn with olive oil. Place under the broiler for 5-10 minutes, or until golden brown. Alternatively, grill the corn. Once the corn is down, let cool then remove the kernels from the cob.

Also while quinoa is cooking, add about 2 tablespoons olive oil to a large pan over medium-high heat. Add garlic and cook for a few minutes. Add the onions and cook over medium heat for about 3 minutes, or until onions start to get soft. Add the squash and cook for about 10 minutes, or until squash is soft or at the tenderness you prefer. Once done, add corn and remove from heat.

To blanch the cabbage: Prepare a large bowl of ice water and set aside. Bring a pot of water to a boil. Place the cabbage leaves into the boiling water and blanch for about 1 minute. Remove the leaves and place into the ice water. I did two leaves at a time, but you may do more depending on the size of your pot. Pat the leaves dry with paper towels.

To assemble the wraps, place a blanched cabbage leaf on a plate. Top with quinoa, a drizzle of soy sauce, if preferred, and the veggies. Fold over the bottom edge of the leaf and then fold in one of the sides. Begin rolling and tucking in the other side as you roll. It may be messy while eating.

Enjoy!

Cherry Bars

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Let’s talk about seasonal foods.

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I love eating seasonally. Like I said yesterday, I look forward to sweet corn in the summer all year long. Same with peaches. Brussels sprouts in the fall, oranges in the winter, beans in the spring.

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But what happens when I just want corn in the winter and don’t want to settle for the canned/frozen variety. What happens when I just want a juicy ripe peach in the spring and the ones in the grocery store leave very little to be desired?

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That is the down part. Missing these wonderful fruits and veggies when they are not in season. But, it is the way of the world and I guess I can settle on enjoying each and every moment I do have with my beloved fruits and veggies each season, knowing that there will be a new one to enjoy soon. And the cycle will go on and on and on.

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These cherries. Two weeks ago at market, we’d thought it’d be the last for the red gems. Well, they were back this past Sunday. Those disappointed about the last cherries of the season got another week out of Three Springs Fruit Farm. Another week to enjoy this awesome little fruit.

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If you are someone who still has some cherries around, maybe try these bars.

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Yes, cherries are awesome as is. Pop one into your mouth, eat around the pit, spit it out and repeat. I really enjoy cherries like that. But they are also good in breakfast-y and dessert-y things.

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I have been on a roll with cherry recipes the last couple of weeks. A crumble version for two, here, and a breakfast version, here.

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Now this one, inspired by this recipe from White on Rice Couple. I wanted something that was portable and sweet. Could be counted as dessert, a snack or breakfast. The original apricot version looks delightful, but I thought it would be just as good with cherries subbed in, too.

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I did love these. They are a great snack and just perfectly sweet. They are also a good breakfast. 🙂

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If you’re looking for something to do with the last cherries of this season, click here for this wonderful recipe. I subbed cherries for the apricots and white wine for the Grand Marnier. Otherwise, I did everything the same.

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And, if cherries are done where you are, I’m sure you are now enjoying the next best thing and already looking forward to the next cherry season. 🙂

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Enjoy!

Roasted Corn + Pepper + Bean Sliders

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I’m reminded once again how much I love making veggie burgers.

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I just love making a big batch to enjoy with Greg for dinner, and then having enough to make lunch for each of us for days.

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I usually keep it uncooked in a container, and then cook the burgers when I’m readying lunch.

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These particular ones were sliders for us, but could totally be bigger if that’s what you want. We went with sliders because we received some awesome challah sliders from Wild Flour Bakery at market. They were so good, and made these burgers even better. The sliders didn’t last long.

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These veggie burgers are utilizing the first sweet corn of the summer. I think about ears of sweet corn all year long, but when I eat it for the first time each summer, it’s like I forgot how amazing it really is. The corn in these burgers was my first this year and I just could not get enough. I never want veggie burgers without sweet corn again.

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We topped these sliders simply. Just some cheese. That is not typical around here. We usually have more toppings on burgers than actual ingredients in the burgers. But, for this one, I wanted the patty to be the star. With a slice of melty cheese, it was, in such a great way.

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This is a great, simple summer recipe. It utilizes fresh veggies and really has very few extras. I hope you enjoy these as much as we did!

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Ingredients
Olive oil
2 ears of corn
1 red bell pepper
1 jalapeno pepper
1 medium onion
3 medium celery stalks
2 garlic cloves, minced
1 can white beans
1 can black beans
1 teaspoon onion powder
1 egg
3/4 cup breadcrumbs
Slider rolls
Cheddar cheese, for topping

Start with the corn. If you have a grill, I suggest grilling the corn. I don’t have a grill, so I broiled my corn. I lightly brushed each ear with olive oil, set it on a baking sheet and put it under the broiler for several minutes, until slightly charred. Once the corn is done, let it cool and then remove the kernels.

Finely chop the peppers, onion and celery. Place about 2 tablespoons of olive oil in a pan over medium heat. Once hot, add the minced garlic and stir. Add the peppers, onion and celery. Cook for about 5 minutes, or until veggies are just soft. Remove from heat and set aside.

In a large  mixing bowl, mash the black and white beans with a potato masher or a fork. Add the onion powder, egg, breadcrumbs, cooked veggies and corn. Stir well, to combine everything.

To make sliders or burgers, shape bean/veggie mixture into patties and cook in a pan over medium heat until crispy on each side and heated through. I used olive oil to cook mine. Serve on rolls with cheese or go bunless!

Enjoy!

No Bake Peanut Butter Brownie Bars

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This recipe is brought to you from one of my favorite blogs, The Minimalist Baker.

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I find that I spend so much time trying to create my own recipes for this little site, that my list of things that  I want to make from other blogs just piles up. It’s time to start chipping away at that list. I’m going to try to make something from that list at least once a week. And if I’m in love, I’ll share it with you.

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I’m in love with these no bake peanut butter brownie bars.

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They are to-die-for.

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And, healthy. Nuts, dark chocolate and dates are pretty much all you see here. Combined together in the most creative and delicious way. There is no chance of guilt after eating one (or three) of these.

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These bars are decadent, filling (in such a good way) and easy to transport as snacks. I sent some in with Greg to his lab and he said his lab-mates loved them.

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Not only were these delicious, but fun to photograph. Not that they needed to be or could be photographed any better, but I did enjoy it. 🙂

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A couple of things:

1) I’m changing things up a bit this week and sharing these with you today and Week in Photos tomorrow.
2) I used a blender to make these bars. It kind of worked, but I thought my blender was going to die. A food processor would work much better (I’m getting one soon – thanks, mom! :)).

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Click on over to The Minimalist Baker to check out the amazing recipe and photography for these no bake peanut butter brownie bars!

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