Tag Archives: orange juice

Breakfast and Dinner Potatoes

Mom strikes again!  She found this great aioli recipe (in “For Cod and Country” by Barton Seaver) that is deep, smokey, and delicious.  Beyond flavor, I like how universal it is.  We served it over crispy garlic potatoes at dinner one night, and over hash brown potatoes the next morning at breakfast.  I could also see this dressing over grilled chicken or as a dipping sauce for hearty veggies.  Be creative!

Smokey Aioli

Pieces:

  1. 1 egg yolk
  2. 1 tsp. sherry vinegar
  3. 1 clove of garlic, finely grated
  4. 1 tbsp. smoked paprika
  5. juice of half of an orange
  6. 1 tsp. salt
  7. 1 cup canola or olive oil

Process:

  1. Whisk together the egg yolk, vinegar, garlic, paprika, orange juice, salt until well combined.
  2. Slowly pour in the oil while whisking, so that it is incorporated in a steady stream.  This will ensure the oil is mixed in thoroughly and won’t separate.  The sauce will thicken.
  3. Refrigerate until ready to use, and bring to room temperature when serving.

Happy Allergy Free Eating!

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Ready for Rosemary?

Rosemary has been my latest obsession in the kitchen.  Maybe that is because my dad planted a huge rosemary plant for me…

It is such a fragrant herb, and so far… easy to keep alive.  Rosemary is good on grilled chicken, in steak tip marinade, in salad dressing, and in my two latest side dishes.  I made Garlic Rosemary Potatoes and Citrus Rosemary Carrots.  Perfect introductions into fall when the weather, mood, and flavors start to get heavier…

Garlic Rosemary Potatoes

Pieces:

  1. One bag of small white potatoes
  2. 2 tbsp. chopped garlic
  3. 3 tbsp. chopped rosemary
  4. 2 tbsp. sea salt
  5. 2-3 tbsp. olive oil

Process:

  1. Wash the potatoes and cut each one in half.
  2. Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
  3. Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
  4. Bake at 375 degrees until fork tender, about 35-40 minutes.
  5. Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat.  Let the oil heat up for a couple of minutes.
  6. Add the potatoes, garlic, rosemary, and remaining sea salt.  Stir frequently for 5-7 minutes, until the edges crisp.
  7. Serve hot!

Citrus Rosemary Carrots

Pieces:

  1. 1 bag of baby carrots
  2. 12 ounces of carrot juice (you can find this in any health food store with the smoothies or juices)
  3. 3-4 sprigs fresh rosemary
  4. 3 tbsp. fresh lemon juice
  5. 3 tbsp. fresh orange juice
  6. salt and pepper for seasoning

Process:

  1. In a large stir fry pan, heat half of the carrot juice on medium-high until it starts to bubble.
  2. Add the carrots, rosemary, lemon juice, orange juice, and sprinkle with salt and pepper.
  3. Stir the carrots every so often, adding more carrot juice when it starts to evaporate.
  4. Cook until carrots are tender.
  5. Serve hot!

Happy Allergy Free Eating!

 

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