Coming home from a week long food-fest, Chris and I decided that we needed to get back on track STAT. On Sunday morning I sat down with my coffee, a cookbook and three cooking magazines looking for new healthful recipes. The plan for last night was pan seared halibut with rosemary roasted vegetables. It sounded great and I was excited to eat a little fish (halibut...or so I thought...is one of the few fish I like). Here's the recipe for the rosemary roasted vegetables:
1 cup broccoli
1 red bell pepper
1 yellow onion
2 large handfuls green beans
1 tsp garlic salt
2 tsp crushed rosemary (I used fresh)
1 tsp seasoning salt
1/4 tsp salt
1/8 tsp pepper
1 Tbsp extra virgin olive oil
Preheat oven to 425 degrees.
In a small bowl, mix the garlic salt, rosemary, seasoning salt, salt and pepper. Cut the veggies into bite-sized pieces and place in a large bowl. While stirring, drizzle the veggies with 1/2 of the EVOO and sprinkle with half the seasonings. Add the remaining oil, add the remaining seasoning and stir well to coat evenly. Arrange veggies in a single layer on a greased cookie sheet and roast for 15-20 minutes or until crisp-tender and nicely browned.
Sounds good, no? Here's the rub. That's enough garlic to keep an entire vampire coven from every entering the state of Colorado. To make matters worse, I was out of seasoned salt so used regular salt...YIKES! Good thing Chris is already on BP meds! And my final complaint is this: Onions produce water when they sweat. My oven temp could be really off (I do live in an apartment after all), but my vegetables ended up really soggy. Here are the changes I will make for next time:
Cook on a rack on a cookie sheet so water drips away. If I don't have seasoned salt, I will not replace with regular salt. Maybe add a little onion salt or celery salt, but too much Kosher salt is just not cool. The broccoli and the beans were the best, maybe add cauliflower and asparagus in place of the peppers and onions? But I do love red bell peppers!
Oh, and the fish was just gross. Chris didn't mind it. I just don't like fish that much, but I keep trying it! I ate a few of the super-salty-kill a vampire-garlicky veggies but ended up with some Whole Foods Rotisserie Chicken and a handful of Bing Cherries. Still healthy, but not awesome. Oh well, lesson learned!
P.S. Lisa K, if you read this, how are you so good about pictures? I want to add more pictures to my blog but I think I need to plug my camera in more often!
Roasted cauliflower is REALLY good. Try it. It is also my experience with roasted vegies is they are best done in a cast iron skillet and usually half of the EVO and seasonings they call for makes the recipe better + I always need to cook longer than the recipe calls for to get to crispy. All that being said, I love roasted vegies and the good news is that unless they are burnt they can't be overcooked unlike other methods of cooking vegies.
ReplyDeleteHow is you hand?
Hey, thanks for the compliment! Mistakes happen in the cooking department. There's been more than once that we end up ordering a pizza after making an un-salvagable dinner. Oh well!
ReplyDeleteOk...pictures. I use natural light whenever I can. If I can't, I usually pass on taking a picture. When taking food pics, get really close and use your Macro button (sometimes a little flower icon on your camera). I always end up messing with the photos in iPhoto or Photoshop. Upping the contrast or exposure to get really rich colors.
Keep posting, I'm enjoying my Friday morning catch-up sessions even more now that I can peek into your life too. (Sorry for the sick dogs!!)