Tag Archives: rosemary

Roasted Potatoes and Tomatoes with Kalamata and Rosemary

10 Oct

As part of my end of the season bounty, I have a big pile of slowly ripening cherry tomatoes.  At the peak of the cherry tomato season, we’d easily polish off a bowl in an afternoon just as a wander-by snack.  They were delicious eaten that way, but now that it’s the end of the season, they are a little more sour and less popular.  And at this stage, the time between “almost ripe” and “super ripe” is pretty short.  So, to boost the sweetness and encourage consumption, I decided to roast the tomatoes with a few of our favorite things and serve it up as a side.  And. It. Was. Awesome.

Unless you are my son, who says that the smell of rosemary can ruin a life.  And of course, he is wrong.

This dish could not be easier.  Cut up a bunch of stuff, throw it in a covered casserole, put it in the oven, stir and serve.  It would be excellent served with pork, chicken, turkey, or wild game.  It is very versatile and packed with flavor.  If you were cooking for a crowd, it would be easy to double – just increase the cooking time until the potatoes are tender.  So easy, so delicious.  You should make some.

Roasted Potatoes and Tomatoes with Kalamata and Rosemary
Serves: 6

 

1 lb. red potatoes, cut into big chunks
½ lb. cherry tomatoes, halved
1 shallot, minced
1 clove garlic, minced
2 T. olive oil
1 t. rosemary, minced
Kosher salt and Freshly ground black pepper
½ c. kalamata olives, halved

 

Preheat oven to 350° F.

In a casserole dish combine potatoes through rosemary and season with salt and pepper.  Cover and bake for 50 minutes.  Remove from oven, stir in kalamata olives and set aside for 5-10 minutes.  Season with salt and pepper if needed, and serve.

 

Estimated Calories:  123 cal/serving

Print it:  Roasted Potatoes and Tomatoes with Kalamata and Rosemary

 

Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

6 Aug

Last week all I could think about was the Garlic Mashed Potato Pizza from Pizza Luce.  Like an earworm, I knew it would stick there until I did something about it.  I had two options: 1) Drive 90 miles to get some, 2) Make it.  I decided to make it.  All I needed was crust, garlic mashed potatoes, tomatoes, green onions, and tomatoes.  Of those ingredients, I had none, so I had to make do with what I had.

And it is not a real hardship to make do with what you have, when what you have is some goat cheese.

I started out with a pita flatbread.  You can use any variety or size, the one I like is not too dry and around 190 calories.  You can use whatever kind you like, just make sure it is strong enough to hold a big pile of ingredients.  Next, I swapped out garlic mashed potatoes for some pureed cauliflower with garlic.  The consistency is different than mashed potatoes, but not by a whole lot.  Plus, cauliflower is high in calcium, and one serving (2 slices) of this flatbread provides half of the amount of calcium you should consume in a day!  I added a bit of olive oil and goat cheese to the cauliflower mixture to make it taste a little creamier, then mixed in chopped rosemary to give it great flavor.  It looked a little bland, so I threw a few kalamata on the top, and added some extra goat cheese.  If you wanted to cut back on some of the calories, you could leave off the last bit of goat cheese, but it only saves you about 40 calories, and I think its worth it.

This dish would make an excellent starter, would pair well with a salad or bowl of soup, and makes an excellent dinner.  Even if you ate the whole thing all at once, not that I would know (I would totally know).

Flatbread with Cauliflower, Rosemary, Kalamata, & Goat Cheese
Serving size: 2 pieces
Serves: 2

 

8” flatbread pita
1 c. cauliflower florets
1 clove garlic
2 t. olive oil, divided
2 oz. goat cheese, divided
1 t. fresh rosemary
3 kalamata olives, halved
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

In a microwave safe bowl, add cauliflower and garlic, cover with water and microwave for 4 minutes.  Drain, and place cauliflower and garlic in a food processor.  Add half of the olive oil, and pulse until mostly smooth.  Remove from food processor, and mash in half of the goat cheese and all of the rosemary.  Add a little salt and freshly ground black pepper.

Place the flatbread on a cookie sheet and top with the cauliflower mixture, spreading it out to cover.  Top pizza with the olives and the rest of the goat cheese.  Bake in the oven for about 12 minutes or until the goat cheese just starts to brown.

Remove from the oven and cut into quarters.  Drizzle with remaining olive oil and add salt and pepper to taste.  Serve.

 

Estimated calories:  484 cal/serving

Print it: Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

Roasted Lamb with Sweet Potatoes

16 Apr

Considering that we’re just coming out of winter (today’s puny snowflakes notwithstanding), I really didn’t make very many traditional comfort foods this winter.  Sophie’s lack of interest in red meat has put a damper on the slow-roasted recipes I often make in the wintertime.  But yesterday, when it was sort of gloomy and gusty, it felt like the kind of day that called for something slow-roasted and aromatic in the oven.  Digging through the freezer, I uncovered a lamb shoulder roast, and set it out to thaw.  Channeling my inner Lynne Rossetto-Kasper, I whipped up a marinade using ingredients I had on hand and let the roast sit for a few hours in the refrigerator, flipping it every now and then while daydreaming about how awesome it was going to taste later.

And I was right.  This low effort meal was as delicious and flavorful as I had expected.  After letting the roast marinate for a few hours, I stuck it in the oven, left it alone, added sweet potatoes, left it alone again, and then served it up.  Everything was perfectly done and delicious.  To me.  However, if you were my kids, the review would have been slightly different.

Sophie’s Report: The lamb was fine.  For someone else to eat.
Martin’s Report: The lamb was really good, the potatoes were tasty, but he could have used a tweezers to remove every piece of rosemary from the plate.  Rosemary is INEDIBLE.

Unless you’re having them over for dinner, I’d highly recommend it.

Roasted Lamb with Sweet Potatoes
Serving size: Lamb + Sweet Potatoes
Serves: 4

1/2 c. lamb stock (beef or vegetable stock if lamb stock not available)
2 T. olive oil
2 T. onion, minced
1 T. brown sugar
1 T. cider vinegar
1 T. Dijon mustard
1 t. dried rosemary
1 clove garlic, minced
1/2 t. kosher salt
10 turns freshly ground black pepper
1-1/2 lbs shoulder of lamb roast
1-1/2 lbs sweet potatoes, peeled and cubed

In a large ziptop bag mix together stock through salt and pepper.  Close the top, shake well to mix thoroughly.  Add lamb and refrigerate for 4 hours or overnight.

Preheat oven to 325°F.  In a casserole dish, add the lamb and marinade.  Cover, and cook for 1 hour.  Add sweet potatoes, stir to mix in with the marinade, cover again and cook for an additional 30 minutes.  Remove from oven and let sit, covered, for 10 minutes.

Slice lamb across the grain and divide between plates.  Remove sweet potatoes from liquid and divide between plates.  Drizzle lamb and potatoes with cooked the juices from the pan.  Serve.

Estimated calories:  729 cal/serving

Print it: Roasted Lamb with Sweet Potatoes


Chicken Kabobs with Oranges and Rosemary

12 Aug

We whooped it up for National Night Out while we were in Tucson, spending the evening with my family and their neighbors.  We prepped and planned a bunch of tasty food and drinks around our party theme – “We’re Going to Have Fun Whether it is Real or Fake.”  It proved to be an effective theme, and we totally succeeded in having both Real and Fake Fun.

One of the key components to planning both Real and Fake Fun are hats.  For this party, we utilized chicken hats, courtesy of Gold’n Plump Chicken.  Chicken Hats = Immediate Festivity.

Since we were planning for a crowd, we used two Gold’n Plump family-sized packages of chicken breasts.  This recipe makes quite a big batch (see printable version of this recipe for quick reference chart to reduce the size of this recipe for less people), and the exact number of skewers and orange wedges needed varies based on how big or small you cut up the chicken.  So, if you’re the kind of person that needs EXACT numbers for cooking, this recipe will likely give you a headache.  If you’re a flexible person who “ballparks” instead of “measures”, this recipe will work fine for you since you’re probably loosely following it anyway (for you: pork is awesome instead of chicken, and you could skip the oranges if you felt like it, and you could just use whole pieces of meat if you don’t feel like all that cutting, and if you decide at the last minute to order pizza instead of cooking I would totally approve).

One of the things I like about this recipe is that it requires little prep, some time while the chicken soaks up the marinade, a little assembly time, and they grill quickly.  In no time at all, you have a beautiful tray of kabobs ready for dinner.  The orange and rosemary flavors are delicious with the chicken, and grilled oranges are surprisingly tasty.

This is also a very flexible meal, and can take on a wide variety of sides.  We were super lucky and had a delicious caprese salad topped with vinegar pearls (SCIENCE! IN THE KITCHEN!), and salad topped with basil green goddess dressing (totally divine, recipe available here, this batch courtesy of Valla).

Chicken Kabobs with Oranges and Rosemary
Serves: 16

2 c. orange juice
2/3 c. soy sauce
1/3 c. olive oil
1/4 c. fresh rosemary
6 cloves garlic, minced
4.75 lbs. chicken breasts (2 family-sized packages), cut into 2” cubes
12 clementines or cuties, quartered (can also cut oranges into halved wedges)

Combine orange juice through garlic in a pitcher and stir to combine.  Place all of the pieces of cubed chicken in a large ziplock bag then pour marinade into bag.  Close tightly and refrigerate for at least an hour.

While chicken is marinating, soak bamboo skewers in water for at least 30 minutes.

Starting with an orange wedge, thread it on a skewer, three pieces of chicken, an orange, three pieces of chicken, and finish with an orange.  Repeat until all of the chicken has been skewered.  Grill over medium-high heat for about 4 minutes a side.  Test to be sure that the chicken is done before serving.

Estimated Calories:  346 cal/serving

Print it: Chicken Kabobs with Oranges and Rosemary