Tag Archives: rosemary

July 14, 2013 · 7:05 pm

Pouch Potatoes

I love trying new ways to cook potatoes.  They go with any meal, are easy to flavor, and can be cooked in so many different ways.  Here, I tried steaming the potatoes in an aluminum foil pouch that I baked in the oven.  I imagine you could do the same thing on the grill.  This recipe is also very open to different flavors by just changing what goes into the pouch.  Instead of rosemary and olive oil… try paprika and chili powder, or dijon mustard and lemon thyme, or even citrus zest!

Pouch Potatoes

Pieces:

  1. one to two pounds small red potatoes
  2. 3-4 sprigs fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. vegan butter
  5. 2 tsp. salt
  6. 2 tsp. lemon pepper

Process:

  1. Cut the potatoes into quarters, or bite sized.
  2. Using a large piece of aluminum foil, create a pouch by putting the potatoes on top of the foil.  Then sprinkle the olive oil, butter, salt, pepper, and rosemary on top and fold up the sides of the foil.
  3. Bake at 375 for about 25 minutes, or until fork tender.  You could also steam on the grill, keeping the lid to the grill closed.
  4. Serve hot!

pouch potatoes

Happy Allergy Free Eating!

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November 4, 2012 · 6:46 pm

Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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October 9, 2012 · 6:52 pm

Chicken with Rosemary, Bacon, Cream Sauce

Every now and then you have to splurge with a little bacon, right?  It makes the house smell great and it makes any meal taste better.  This week, I made a quick and easy chicken recipe with a rosemary, bacon, cream sauce.  It was delicious!  Hearty for these fall nights.  I put it over rice, but you could easily put it over quinoa or gluten free pasta instead.

Chicken with Rosemary, Bacon, Cream Sauce

Pieces:

  1. 2 chicken breasts
  2. 6 slices bacon
  3. 1 cup coconut milk
  4. 2 sprigs fresh rosemary
  5. 2 tsp. pepper

Process:

  1. Cut the bacon into small pieces, maybe a half inch by half inch.  Tip:  I use kitchen scissors!
  2. In a large saute pan on high heat, saute the bacon until it starts to sizzle, but isn’t fully cooked (about 3-4 minutes).
  3. Drain the bacon fat and put the bacon bits back into the pan.
  4. Push the bacon aside and place the chicken breasts in the pan.  Sprinkle the chicken generously with pepper on both sides.  Saute the chicken on high heat about 2 minutes each side, just to brown the outside.
  5. Turn the heat down to medium.  Add the coconut milk and rosemary.
  6. Cover and let simmer until the chicken is cooked through and the coconut milk cooks off, about 15-20 minutes.  You may take off the lid for the last few minutes.
  7. Serve hot over rice, quinoa, or pasta by adding the chicken and spooning a generous amount of bacon and sauce over it.  Garnish with rosemary.

Happy Allergy Free Eating!

 

 

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October 7, 2012 · 6:10 pm

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

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September 13, 2012 · 6:06 pm

White Beans with Rosemary and Lemon

Over the summer, my mom and I went to a great little cafe for lunch.  I ordered a delicious Greek salad that came with a side of white beans.  The white beans were the best part of the lunch!  I just had to try to re-create them at home.  I think they turned out great, and would be a great side dish to any meal.  And, they only took about 10 minutes to make!

White Beans with Rosemary and Lemon

Pieces:

  1. one 15 oz. can white cannellini beans
  2. 2 tsp. chopped fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. lemon juice
  5. generous pinch of salt and pepper

Process:

  1. Drain the can of beans.
  2. In a large saute pan, pour half of the beans.  Mash them with a potato masher.
  3. Pour in the other half of the drained beans.
  4. Over medium heat, add the rosemary, olive oil, lemon juice, salt, and pepper.
  5. Cook just until heated through.
  6. Serve hot.

Happy Allergy Free Eating!

 

 

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September 11, 2012 · 6:23 pm

Drunken Grilled Chicken

As summer winds down and the air gets colder, I am still trying to grill as much as I can… with a sweatshirt on.  This weekend, I made Drunken Grilled Chicken, where the chicken literally sat in wine all day.  Yum!  It was a fresh, light, and flavorful marinade… perfect for the end of summer.

Drunken Grilled Chicken

Pieces:

  1. 2 chicken breasts
  2. one quarter cup white wine vinegar
  3. one half cup dry white wine
  4. 3 fresh rosemary sprigs
  5. one quarter cup fresh parsley
  6. 2 tsp. dried oregano
  7. 4 lemon slices
  8. one half tsp. cumin
  9. salt and pepper to taste

Process:

  1. In a large bowl, combine all ingredients.  Make sure the chicken is sitting well under the liquid, and not much chicken is exposed… really get it dunked with the herbs and lemon slices sitting on top.
  2. Let the chicken marinate in the fridge for at least 12 hours.
  3. Transfer the chicken breasts, lemon slices, and herb stems onto a large piece of aluminum foil.  Fold the foil up so that the chicken is covered, and in a loose package.
  4. Turn on the grill to medium heat.  Place the foil package onto the grill, and let the chicken steam in the foil for about 15-20 minutes.
  5. Take the chicken out of the foil, remove the herb stems and lemon slices, and let the chicken finish cooking on the grill grates.  This way, it will be juicy and still have those nice grill marks.
  6. Serve hot.

Happy Allergy Free Grilling!

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April 12, 2012 · 5:35 pm

Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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January 8, 2012 · 6:23 pm

Sweets and Beets

Beets.  You either love them or hate them.  I found out that I love them a year ago when a close friend made me try a salad that had beets on it.  I was very skeptical, but took the first bite and couldn’t believe what I had been missing out on!  I love their smokey, woody taste because they are so different than any other vegetable.  I enjoy roasting my own beets in the oven, but wanted a beet recipe that didn’t take much time after a long work day.  And so came Sweets and Beets with Rosemary Garlic Sauce.  A great hearty side dish for any meal!

Sweets and Beets with Rosemary Garlic Sauce

Pieces:

  1. 2 sweet potatoes, peeled and sliced into quarter inch rounds
  2. 2 cans beets (cut in rounds), drained
  3. olive oil for misting
  4. salt and pepper for seasoning
  5. 3 tbsp. olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. chopped garlic
  8. 1 tsp. chopped rosemary (preferably fresh)

Process:

  1. On a cookie sheet, spread the sweet potato rounds and drained beet rounds.
  2. Mist with olive oil, and season with salt and pepper.
  3. Roast at 375 degrees for about 40 minutes, until the sweets are tender.
  4. While the sweets and beets are roasting, make the sauce by combining olive oil, lemon juice, garlic, and rosemary. Whisk to combine.
  5. When the sweets and beets are done cooking, toss them with the rosemary garlic sauce.
  6. Serve hot.

 

Happy Allergy Free Eating!

 

 

 

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November 10, 2011 · 8:20 pm

Potato Potato Beef Stew

Fall is the time to bring out the crock pot!  I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away.  Here is my hearty beef stew that is perfect for a cool fall night…

Potato Potato Beef Stew

Pieces:

  1. 1 lb. small white potatoes, cut into bite size pieces (quartered)
  2. 2 sweet potatoes, peeled and cut into bite size pieces
  3. 6 carrots, peeled and cut into bite size pieces
  4. 6 parsnips, peeled and cut into bite size pieces
  5. one half cup chopped onion
  6. 2 cans garlic and onion canned tomatoes, drained
  7. 2 lbs. sirloin meat tips
  8. one half cup red wine
  9. one half cup apple cider
  10. 2 tbsp. chopped rosemary, thyme, parsley
  11. 2 tbsp. cumin
  12. 1 tsp. garlic salt and pepper

Process:

  1. Put all pieces in the crockpot and heat on low for 5-5.5 hours.
  2. Stir occasionally.
  3. Serve hot!

Before…

And after a day of cooking with just a little heat and time…

Ready to eat!

Happy Allergy Free Eating… and stewing!

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September 27, 2011 · 5:09 pm

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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