Category Archives: Veggies

Asiago Green Beans

Green Beans Asiago 1

When we sat down to eat these, my guy let loose with an “oh, my god!” that made me think he broke a tooth or ate something unintended. No, the veggies were just that good. “They taste like candy!”, he followed up with. I was forced to agree. Good stuff here.

Trim the ends off 2 cups of fresh green beans. Slice a red or orange bell pepper into strips roughly the thickness of the green beans. Same with a 1/2 cup Mayan or Vidalia onion.

Spray with olive oil, add a sprinkle of sea salt and roast at 425, turning once or twice until they are all nicely browned. Grate about an ounce of Asiago cheese over top, toss and serve. You’re gonna love ’em.


Tangy Apple Slaw

I made some BBQ pulled pork the other night and this just seemed the perfect complement. Apple Slaw
Sweet, tangy, crunchy, healthy, makes you feel better about eating BBQ. It has it all.

5 C green cabbage (I used Savoy), chopped thin
2 Carrots, shaved
1 Granny Smith apple
1 Empire
(or any sweet) apple
1/2 red bell pepper

2/3C light mayo
2T dijon mustard
1/3 C brown sugar
1/3 C apple cider vinegar
salt and pepper to taste

Chop up all the veggies, whisk together the dressing in a separate bowl, and combine with the veggie matter. Let it sit in the fridge for an hour or more and adjust seasoning as needed.

We hate a gloppy, gooey, mayo-laden slaw, and tend to go drier than the norm, so you may find you want to double the dressing. or at least the mayo.

It was a great change from all the winter root and roasted veggies we’ve been eating lately!

Almost the Real Deal Cauliflower Wings

Holy Moly! I might make this every weekend.
Since my sweetheart decided to lose a few pounds, he hasn’t been near a chicken wing, which i do believe are his favorite food. And he’s been wanting them so badly, poor dear.
You really can’t fool yourself that these tasty nuggets are wings, but, dang, they taste great and hardly count for anything. Eat all you want!
Chop a head of cauliflower into florets. Put them on a baking sheet and spray with olive oil, Sprinkle with salt and roast at 425 until they are browning nicely.
Meanwhile, in a large bowl, mix up 1/4 cup of your favorite wing sauce (we like Frank’s) with 1T melted butter.
Toss the hot veggies in the sauce. pop them back on the pan and in the oven for another 5 minutes or so and then make sure you get your share.
We may have licked the plate.
Got the idea right here:


Baked and Smashed Potatoes

This has become our favorite (read, least guilty) way to have a potato. Simple as can be and they give you that terrific crunch that you miss when you try not to eat fried foods.


I start with Yukon Gold potatoes. They smash up nicely and have a buttery taste already grown into them so you don’t need to add extra fat.
You can start by baking them, or, to speed things up, I cook them in the microwave until they are fork-tender.
Slice them horizontally, eith just in half, or if you want more crispy, crunchy surface area, in slices about 1/2 inch thick. Please them on a non-stick or misted-with-olive-oil baking sheet.
Press a fork into each in a couple different directions, like you do with peanut butter cookies, or cross hatching a drawing. The goal is to get a bumpy, highly textured surface area.
Spray with olive oil (if you don’t have an olive oil mister, just spend the 10 bucks. it’s worth it), and sprinkle with sea salt. Depending on the rest of the meal, I will also add a pinch of herbs like thyme, oregano, sage, parsley or some cayenne pepper and a dash of cumin. Basically, whatever you’re using to season the rest of your meal, pop a little on the potatoes.
Bake at 425 degrees until they get nicely browned. If you are lucky enough to have a convection oven (thank you, sweetheart!), this is the perfect time to use that feature.

Close your eyes and you’ll never know you’re not eating fully-fatted french fries. Enjoy.

It’s Veggie Week!

I have been cooking, just couldn’t seem to find the time to write about it as well.

But I did manage to sneak in a few photos before we ate, so I’ve got a few things for you this week.

Apple Slaw potato_1 Green Beans Asiago 1

All vegetable matter, since they are a continuing focus in our household and are proving to be a sure factor in maintaining healthy weight.

The challenge for me has been to make them taste great and not the same each  time. so this week I’ll share some ways I’ve been waking up our taste buds. Recipes will follow throughout the week!

Beef Roast with Roasted Veggie Blend

winter meal

It  was a day for a Winter meal. Rainy, gray, temps in the low 40’s, I needed something cozy and hearty. This fit the bill.

I use my grandmother’s method for cooking a beef roast. I used a top round that weighed a couple pounds, but this works for any size.
Crank up the oven to 400 degrees and while it’s heating, put the meat in a roasting pan and season it.
I used black pepper, garlic powder and onion powder, along with a dried herb blend of thyme and rosemary and a couple other things.
When the oven is hot, slide the roast in. Don’t put it in before the oven is up to temp; the goal is to quickly seal in the juices. Leave it for 20 minutes, then turn the heat down to 200 degrees. Roast until the internal temp reaches 140.
Remove to a serving platter and cover with foil so the juices stay put. Let it rest for 15 minutes or so.

Meanwhile, pour about 1/2 cup of water, wine or bullion in the roasting pan and scrape up all the tasty bits. If you’ve used a metal roasting pan, just leave everything in it and put it on the stove to boil. I used glass, and so transferred things to a saucepan. Add another 1/2 cup of beef broth and boil until it is reduced to about 3/4 cup.  Season to your taste; I used some black pepper and dried thyme.
Mix 2t cornstarch with 2 t cold water and add to the pot to thicken up the gravy.

Slice the meat across the grain and thinly and you’re ready to eat!
One of my favorite childhood memories is watching my grandfather approach the roast to slice it. He would turn it this way and that, looking for just the right angle, then, with knife and fork poised, he would hesitate, turn the wooden cutting board just a smidge, maybe three or four times, and slowly begin to slice off thin leaves of rare beef. He was a man of precision. The best part was that he would push the brown, caramelized outer bits over close to me, where I would snatch them quickly and pop them in my mouth. He’d pretend to fuss and sometimes even feint  toward my fingers with the carving knife, smiling all the while. Happy times. Rest in peace, Grandpa.


Tonight’s roasted veggie recipe comes from Simply Recipes.


It’s a blend of butternut squash, radicchio and onion. I forgot to add the pignoli (after making my man trek up and down a number of aisles in the grocery for for them. oops!), but it was still delish, and a perfect compliment to the roast. The bitterness of the radicchio is offset by the sweetness of the onion (I used a large Mayan one for their sweetness) and the squash. Great combination.

I rounded things out with roasted potato wedges. I didn’t think about adding them to the meal until everything else was almost finished, so I popped two fairly large red potatoes in the microwave for 8 minutes, then sliced them each into four wedges, sprayed with olive oil and sprinkled with sea salt and added them to the veggies roasting in the hot oven until they were browned and crispy.

If only someone had brought an apple pie over for dessert……….

Roasted Delicata Squash

I picked up a delicata squash last shopping trip just because I had never had one and I do like to expand our food repertoire regularly. I get bored easily.

Delicata is like butternut, but better. First off, you don’t need a machete to cut it in half for roasting. I felt far less likely to lose a digit getting through the skin and flesh. The skin is actually edible. so wash it well before putting it in the oven. The flavor is milder, a little sweeter, and quite, well, delicate.

Here’s all you need to do; it could hardly be easier. Slice the squash in half lengthwise and scoop out the seeds. Slice each half horizontally in half inch slices and place them on a baking sheet. Brush or spray with olive oil, flip them over and do the other side. Sprinkle with a little salt and roast at 425 degrees for about 10 minutes, when they start to caramelize and brown, flip them over and continue cooking until the slices are nicely browned and fork-tender.

We ate the whole thing, just the two of us. When my SE goes back for squash seconds, I know something miraculous has happened in my kitchen