in a bowl, toss mushrooms (if any are way bigger than the others, cut them in half) with olive oil, salt, pepper, and minced garlic. Bake at 400F until soft, about 30 minutes.
sweet and spiced and delicious. recipe from this cook book
recipe from this cook book
paul made this for me! his grandfather used to make it for holidays, and he knew i’d never tried it before. it might not be as traditional this way, but we ate it with mushroom-spinach chicken.
recipe from here.
- 1 cup kasha buckwheat groats, medium granulation
- 1 egg, well beaten
- 2 Tablespoons rendered chicken fat or vegetable oil
- 1 yellow onion, peeled and chopped
- 2 cups chicken stock or use canned
- Salt and freshly ground black pepper to taste
- 1 cup pasta bow ties
In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes.
In the meantime, boil the pasta just until tender. Drain well and stir into the kasha.
Yield: 4 servings as a starch dish
forget what you heard about brussels sprouts (unless you heard that they are great), they’re delicious if cooked properly!
directions: pre-heat oven to 450f. cut brussels sprouts into quarters or thirds. toss them with olive oil, salt, and pepper. bake for about 10-15 minutes, until caramelized a bit.
from smitten kitchen, http://smittenkitchen.com/2008/02/spicy-sweet-potato-wedges-plus-five-etceteras/
“Roasted Spiced Sweet Potatoes
Adapted from Gourmet, January 2002
Makes 4 to 6 servings.
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil
Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.”