Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you, familystylefood.com!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!

 

 

Pictures!!!

 

 

 

 

Cumin Carrots 2

 

Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

Cumin Carrots 1

 

Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

Cumin Carrots 3

 

This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

Cumin Carrots 5

 

I think they’re kinda pretty, but maybe I’m biased 😉

Cumin Carrots 4

 

See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

Cumin Carrots 6

 

Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

Cumin Carrots 7

 

Heheheee.  Eating him some carrots!  Yeah!!!

 

Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

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Crispy Charred Brussels and Pineapple

Again, I face the challenge of changing the way people view Brussels Sprouts.  The poor, judged and misunderstood vegetable that is so good for you, and can certainly be dang tasty when given a chance!  You just have to treat it right 😉  Haha.  I just made Brussels Sprouts sound like a woman.  Treat her wrong, and she’ll shrivel up and waste away and you’ll never know what she’s worth.  Treat her right and she’ll shine and the world will praise her 😉  Wow.  Deep.  Two points for me 😛

That just happened.  Boom.

ANYWAYS!  Wow.  Focus.

I decided to try this recipe because it is chocked full of my husband’s favorite things.  Pineapple and almonds and soy sauce…happy happy Mr. Rodgers.  I like to make Mr. Rodgers happy 😀  Cause he makes me happy.  I bet it would make some people in your family happy too.  So you should try it.  Ready, GO!

Adapted from http://rachaelwhite.me

Here’s what you need:

  • 1 lb Brussels Sprout, rinsed, trimmed, and cut in half
  • 1 1/2 C Fresh Pineapple, Chopped (This is if you like lots of pineapple.  You can do less if you want)  Sidenote…YOU PUT DOWN THAT CAN OF PINEAPPLE!  Keep it fresh, yo!  If you are afraid of cutting pineapples, I showed you how I do it in my Salmon with Pineapple Salsa post.  You can leave the pineapple larger for the Brussels Sprouts though 🙂
  • 2 Tablespoons Olive Oil
  • 1 Tbsp + 1 tsp Honey
  • 1/4 C Lemon Juice
  • 1 Tbsp Braggs Amino Acids, maybe more if you like it more salty!  You can always taste and adjust. (You can use soy sauce, Tamari if you are gluten free 🙂 )
  • 1/3 C Sliced Almonds

Aren’t those fantastic sounding ingredients?  Yummy.

Here’s how you do it:

  1. Preheat oven to 425 degrees.
  2. Prep your pineapple and sprouts and put them in  a bowl.
  3. In a small bowl, whisk together the olive oil, lemon juice, and the 1 Tbsp of honey.  Drizzle over the Brussels, and toss to coat.  You can add a small amount of salt if you desire, but you will be adding amino acids (soy sauce) later.  I usually start without salt if amino acids/soy sauce will be involved, cause you can always add salt later 😉
  4. Add almonds.
  5. Pour the Brussels and pineapples out on to a foil lined cookie sheet.  Place in the oven for about 30 minutes, until they are crispy and charred.  Yum!  Turn Brussels over halfway through cooking!
  6. Whisk together amino acids and remaining tsp of honey, drizzle over Brussels/Pineapple mixture, and toss to coat.
  7. Eat and be merry!

Rinse and trim your Brussels Sprouts, and cut them in half.

Charred Pineapple Brussels 1Chop your pineapple and add to the Brussels.

Charred Pineapple Brussels 2Whisk together olive oil, lemon juice, and 1 Tbsp honey.  Drizzle over the pineapple and Brussels and toss to coat.  Add almonds.

Charred Pineapple Brussels 3

Pour out on a cookie sheet…

Charred Pineapple Brussels 4

Put in your preheated oven.  Roast for about 30 minutes, turning once.  They should be charred, crispy on the outside and soft on the inside 🙂

Charred Pineapple Brussels 5Yummy crispy deliciousness!!! Whisk together amino acids and the remaining honey, drizzle and toss 🙂  Enjoy!

Just A Little Weekend Note :)

I just wanted to let you all know…that I’ve been working hard doing research for you!!!  🙂  Does it make me a weirdo that this is how I spend my days off?

Just a Note

If so…then I don’t want to be a…not-weirdo!!!  🙂  I already have a 3 page list of recipes that I want to try!  Can’t wait to continue my reading, for the sake of my dinner table, my family’s health…and you, my faithful followers!!!

 

Seared Salmon with Warm Lentil Salad

photo (1)

I never realized that healthy food can be comfort food.  Warm.  Tasty.  Fills up the tummy and makes you wanna curl up on the couch and just…be still.  That’s what this was for me!! And so very, very simple!!

This was my first experience with lentils! And I must say, I very much enjoyed it! Pleasantly surprised.  We ate leftovers for days and were happy about it!! 😉

This IS a Perfect Weight America recommended meal, so…if you are going for super health, try and get all your ingredients fresh and organic.

So, here’s what you need 🙂

  • 1 Tbsp Garlic, minced
  • 3 Tbsp Coconut Oil
  • Salt to taste
  • Pepper to taste
  • 1 C Chicken Stock (Preferably free range!)
  • 3 Carrots, peeled and chopped
  • 2 Onions, chopped
  • 1 lb Lentils
  • 2 Tbsp Tomato Paste
  • 3 Sprigs Fresh Thyme, leaves stripped
  • 24 oz Wild Caught Salmon Fillets (Fresh or frozen…but fresh will taste better and probably be more moist!!) cut into 4 even pieces!

Here’s how you do it:

  1. Preheat oven to 450 degrees.
  2. Bring 6 Cups of water to a boil.  Add lentils and remove from heat, cover, and let sit for 20 minutes.  Set your timer and continue prep!! But don’t forget to drain them after 20 minutes!  This was so interesting to me…I had never heard of this technique…kinda like a fast-soak! Who knew?!
  3. In a nice big pot, heat up 2 Tbsps of  your coconut oil.  Saute your onions, thyme, salt and pepper for about 8 minutes.
  4. Add garlic, stir, and cook for 1 minute.
  5.  Add carrots, lentils, chicken stock, and tomato paste. Stir it all together, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
  6. Heat a large, oven safe pan to high heat.  The original recipe says to rub the last 1 Tbsp of coconut oil on the salmon fillets.  I found that…icky and not-working-y.  So I took a couple Tbsps of coconut oil, melted it and drizzled it over one side of the fillets.  Then gave it a nice shaking of salt and pepper.
  7. Toss the fillets in the hot pan.  If you are using the melted coconut oil method, put it coated side down, then drizzle the rest of the coconut oil on the other sides of the salmon while it cooks and sprinkle salt and pepper on it! You’re going for a sear here, so just cook them about 3 minutes.  Flip them, then transfer immediately to the hot oven in the pan.  Cook 4-6 additional minutes, or until its done to whatever degree you desire 🙂  I didn’t have a big enough pan, so I had to cook my fish in shifts…I had a casserole dish heating up in the oven, so when it came time to transfer it to the oven, I set it straight into the 450 degree casserole dish while I seared the next shift.  It worked pretty good!
  8. Take out and serve with your warm lentil salad.  SOOOO warm and wonderful!

Credit to Perfectweightamerica.com for this beauty! I barely changed anything!! I hope you enjoy!