Roasted Garlic Green Beans

I was breezing through the Biggest Loser Family Cookbook the other day when I read something really interesting.

“Create meals around your favorite vegetables. There is nothing worse then resenting the choice to eat healthy.”

It’s so true. I try to force myself to eat tomatoes in salad. Or peas. They are just gross. Sorry. But this statement is so true. If I try to force myself to eat salads for lunch, I’m only going to end up grumpy and pissed off at salad. So instead, I’m looking into the veggies I love and seeing which ones are great. Butternut squash and sweet potatoes and green beans. I never used to be a green bean fan but now that I know how to prepare them in a way I like, I could eat them every day.

Roasted Garlic Green Beans
Recipe type: vegetables, easy, side dish
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Serves: 4
 

Ingredients
  • Approximately 4 cups fresh green beans
  • 2 Tbsp. olive oil
  • 2 gloves garlic, minced
  • 1 tsp. salt
  • pinch of black pepper

Instructions
  1. Preheat the oven to 375 degrees.
  2. Place your green beans in a large bowl. Drizzle oil on top.
  3. Add salt, pepper and garlic and toss the beans well with your hands, making sure to evenly coat.
  4. Place the beans on a foil lined baking sheet.
  5. Bake for 25 minutes until just crisp.

 

Oven Roasted Potato Wedges

It is fair to say I am in love with french fries. They are one of those things that I love to hate. It’s not like they are great for you or like they make your waist line smaller. But like everything else I love, I can’t avoid them. You  might as well just pour me a giant glass of Pepsi and sit me in front of fries because if I’m going to indulge, I’ll do it right.

We made these fries with some classic fried chicken the other day and they so hit the spot. I’m usually a Chick-Fil-A fries kind of gal and don’t like to deviate. But these may just rival those fries. They are nice and crispy which is, of course, one of the most important elements of a good fry. They can’t be soggy. A little bit of ranch powder sprinkled on gives them a nice kick of flavor. They’re definitely a suitable replacement for my favorite waffle fries!

5.0 from 1 reviews

Oven Fried Potato Wedges
Recipe type: appetizer, snack, vegetarian, side dish
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Serves: 3
 

Ingredients
  • 3 large russet potatoes, cleaned and sliced into 1″ wedges
  • 3 Tbsp. flour
  • 1 Tbsp. corn starch
  • 1-2 Tbsp. Ranch powder (you can buy the packet and take what you need)
  • 2-3 3 Tbsp. vegetable oil
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 375 degrees.
  2. Place your potato wedges in a large bowl. In a separate bowl, combine flour, corn starch and ranch powder. Sprinkle it over the potato wedges and toss to coat.
  3. Take 2 tablespoons oil and sprinkle that over the potato wedges, tossing to coat. Use an additional tablespoon if necessary.
  4. Place the potato wedges on an unlined baking sheet.
  5. Bake for 35 to 40 minutes, turning every ten minutes to avoid sticking, until golden brown and crisp.
  6. When finished, sprinkle with salt and pepper to taste.

 

Maple Sweet Potato Stacks

What exactly is a Frankenstorm? Are they calling it a Frankenstorm because it is so close to Halloween? And the bigger question, is it going to cause another multi-day power loss like the one we had this summer that cleaned out our entire fridge? Because I’ll be honest, I really like having power.

Although I could deal with snow. I know it’s October and it’s too early for snow but we were seriously deprived of winter weather last year. Maybe Mother Nature thought she’d take a break on us because of the 3+ feet of snow the year before. Either way, I’m ready for some snowy weather. I just would prefer that NOT come along with power loss. How can I charge my phone or watch TV otherwise? First world problems, right?

Either way, these sweet potato stacks are a really good cold weather treat. I’m convinced it is the fact that they are quite filling. Almost comfort food. I made them along side chicken and polished off two whole sweet potatoes and maybe took one bite of chicken. They’ll be perfect if said Frankenstorm comes along. So long as the power doesn’t go out. Should I mention again that I don’t want the power to go out?

I don’t. Just sayin’.

Maple Sweet Potato Stacks
Recipe type: appetizer, snack, vegetable, side, fall
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Serves: 3
 

Ingredients
  • 3 sweet potatoes, peeled and cut into ¼” thick slices
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • salt to taste

Instructions
  1. Preheat the oven to 375 degrees.
  2. Lay your sweet potato slices flat on a foil-lined baking sheet.
  3. Using a pastry brush, brush all of the sweet potato slices with olive oil. Repeat with the maple syrup. Sprinkle with salt.
  4. Bake for 40 to 50 minutes until tender.
  5. To serve, pile the potatoes on top of each other in stacks.

 

Maple Roasted Butternut Squash

I’m a person easily addicted to things. Harmless things. Like buying nail polish. I can never have enough. And any time I hit Target or CVS or any other store that may just carry polish, I have to look even though they haven’t changed since the last time I looked the day before.

Or books. I have at least 15 books on my E-reader as we speak, only 2 of which I’ve cracked open (Mindy Kaling’s book is fabulously funny so far, if you’re wondering). I’ll likely NOT finish all of them before they expire but I can’t just have one book at a time. I can’t.

Or squash. I exercised some serious self-control in the grocery store yesterday, only buying 1 butternut squash. It was hard, though. I feel like I can never have enough. What happens if I use the one I have, eat it at all and then there is a massive shortage of squash in the state? It’s not fall without squash and I need my fall experience.

Anyway, speaking of addictions, this squash is addicting in taste. I think butternut squash usually has a sweeter taste to begin with so I was unsure about the maple twist. But it turned out tasty. Sprinkle a little sea salt on top and it’s that perfect sweet and salty mix. Eating this is almost like eating candy. But I don’t feel half as guilty stuffing an entire plate of squash in my mouth…

Maple Roasted Butternut Squash
Recipe type: appetizer, snack, vegetable, fall
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 1 butternut squash, peeled, seeded and cut into 1″ cubes
  • ¼ cup vegetable oil
  • ¼ cup pure maple syrup
  • sea salt for sprinkling

Instructions
  1. Preheat the oven to 375 degrees.
  2. Lay you squash on a baking sheet. Pour the oil on top and toss well to coat.
  3. Using a pastry brush, brush the maple syrup on top, coating each squash liberally with syrup.
  4. Sprinkle with a bit of sea salt.
  5. Put in the oven and roast for approximately 45 minutes until the squash has reached your desired consistency.

Notes
I like my squash to be soft so I leave it in for 50 minutes. You can make the call on timing.

 

Soy Honey Carrots

This has been one long summer. Abby’s been traveling a lot. And while it was nice to have a little alone time at first, now I’m just bored and lonely. I sometimes think that B and I would starve if she wasn’t here. Because we’ve survived on a diet of take-out and Smarties. And cookies.

I’m picking her up tomorrow and hopefully, the next few days will be busy but fun-filled. I’m excited to start cooking for her again. I’ve got tons of school lunch ideas in mind. Lots of dinner options and side dishes.  Continue reading