Do you like roasted potatoes? What about roasted veggies like broccoli, asparagus or brussel sprouts? (Btw: if you think you don’t like brussel sprouts – I’ll be posting a roasted brussel sprouts recipe that will make you drop to your knees and recite a catechism or, being that I was raised Episcopalian, I’m not totally sure what I’m talking about…) Anyway, if you like roasted veggies & potatoes, you will LOVE broccoli gribiche!
I LOVE this dish!!! My kids didn’t feel the same but I LOVE THIS DISH!! This dish ROCKS!!! Try it!! You know where I got this recipe: Super Natural Every Day. This cookbook is full of simple yet amazing recipes. I haven’t made one bad thing from this cookbook…yet.
Don’t be overwhelmed by the recipe – all you do is roast the potatoes & broccoli and toss with a sauce. Not that you were. Getting overwhelmed that is. (Projecting much, Christina?)
It’s great the next day too!
Here’s what you need:
All these ingredients can be found at Trader Joe’s.
INGREDIENTS:
1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (or cut larger potatoes)
1/2 c + 2 TBSP olive oil
salt
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger (middle?). Mine were a little thick so I halved or quartered accordingly.
Also, when a recipe calls for the broccoli florets only, I still peel the stalks/stems & slice into coins. They’re really yummy & tender once you’ve peeled them and I hate wasting them. The kids actually like them better than the florets due to the texture I think.
1. Preheat oven to 400.
2. Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins.
After 15 mins, toss or turn with a spatula & put the broccoli in for another 15 minutes. I actually made ‘em share a baking sheet b/c I was dreading the clean up. But I realized that was kind of dumb afterwards.
Here they are crammed together on one baking sheet.
4. In a medium-sized bowl, mash up the egg yellow. Reminds of this episode of “Between Two Ferns”. (Click that link if you like Zach Galifianakis. You will laff really hard.)
Slowly drizzle in the olive oil, very slowly, whisking all the while.
Add the vinegar & mustard & whisk.
Stir in the capers, shallots, herbs & 1/4 tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing.
Place the potatoes & broccoli in a large bowl, pour 3/4ths of the dressing atop and combine very gently. Add more dressing to taste! (I added the whole thing & loved it!)
Some would serve this as a hearty side but for me it’s the perfect lunch or light dinner.
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
Instructions
Preheat oven to 400. First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger.
Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins. Toss, add separate baking sheet with broccoli & bake for another 15 minutes.
In a medium-sized bowl, mash up the egg yellow.
Slowly drizzle in the olive oil, very slowly, whisking all the while. Add the vinegar & mustard & whisk. Stir in the capers, shallots, herbs & ¼ tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing. Place the potatoes & broccoli in a large bowl, pour ¾ths of the dressing atop and combine very gently. Add more dressing to taste!
Notes
I didn’t include the egg boiling time. Btw: here’s a foolproof way to boil your eggs:
1. Place eggs in sauce pan of cold water (water should cover the eggs by an inch.)
2. Turn on the heat to high.
3. When water starts to fully boil, turn heat off & set timer to 20 minutes.
4. Voila! Eggs are hard boiled!
Rinse under cold water just enough to be able to peel them.
I know, I know, this sounds sort of “austere.” You’ve got to trust me on this one.
My neighbor, Aileen, gave me this head of cabbage and I was wondering how much SLAW my family can eat. But I also had a few potatoes and this can of beans. I knew there were a few really simple recipes in my fave cookbook. Sure enough!
Honestly, I was really bored with this recipe thinking about how unappealing it was How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!
All you need:
INGREDIENTS:
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese
Don’t be fooled by how simple this is, it’s still sooooo satisfying yet you won’t have the sick gluttonous feeling you can get after a heavy meal. And perfect to take to work…
1. Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.
Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.
2. Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.
3. Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!
Author: Christina (source: Super Natural Every Day)
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 2-4
A simple side dish or perfect Meatless Monday lunch!
Ingredients
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese
Instructions
Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.
Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.
Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.
Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!
Salt & pepper to taste!
Serve with sprinkled parmesan.
2.2.1
Source: Super Natural Every Day (ingredients slightly altered for simplicity)
My blog is backed up with recipes, LA Family activities, park recommendations, and even a “How to Paint Stripes on Your Ceiling Tutorial” that I need to post but since my in-laws left my kids have been glued to my side. Hell, they’re glued to my side, front, and back (including the older one who is sitting behind me in this small chair at my desk, like, right NOW.) about 12 hours of the day. 2 hours are devoted solely to cleaning up the mess left by the Bea-dozer and trying to catch a Real Housewives or Shahs of Sunset episode here & there. Still, knowing this special time at home with them is so fleeting, I really don’t want to keep pushing them away so I can sit here typing a blog even though it’s such a fun outlet for me. The kids are so silly, inquisitive, entertaining (oh yeah, and infuriating) that I want to be here for all (ahem, most) of it.
Anyway, I’d planned on doing my Easter post but *someone* took the camera to an all-night shoot so I’ll do these easy, oh so yummy sesame noodles instead! These are great for when you’re in a pinch (as I am every other night or so…).
You prolly have all these ingredients:
and this:
INGREDIENTS:
12 oz thin noodles (I used whole wheat spaghetti but you can use soba or another kind of Asian noodle or whatever you like)
1/4 c soy sauce
2 TBSP sugar (or maple syrup)
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP pure sesame oil
1/2 tsp hot chili oil
4 TBSP canola or vegetable oil
4 green onions, sliced thin
NOTE: if you don’t have all these ingredients, go and get them! You should be able to find them at your regular grocery store in the Asian aisle. Even if you are put off by buying all these ingredients for a supposedly simple dish, you’ll be glad you have them as I promise, you’ll make these noodles like once a week until time immemorial. Trust me!
Holy cow – look it how much soy sauce I bought! I go through this stuff crazy fast.
This dish is really easy! I make these once a week or so for the girls and then I eat half of them, from a standing position behind the counter. They’re not going to trick me into sitting down with them so that the second my bum hits the chair they ask me for something. Fool me once…shame on me, fool me twice, well, you & G.W.Bush know the rest.
1. Set some water to boil.
2. Whisk together the dressing/sauce ingredients.
Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
3. Add your noodles to the water.
4. Slice your green onions.
5. Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
6. Return noodles to pot and drizzle about 3/4ths of the sauce over the noodles & toss. I reserve about 1/4th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. Unless you find it painful to watch your kids pick out each and every green onion. Then just hold those back for your bowl.
Yes, it’s 6PM here in Santa Monica. Love it when summer’s on its way!
I swear, we DO own a hairbrush!
Maddie’s name this week was “Furten” (rhymes with “curtain”) but today it’s “Caston.”
Simple – 5 minutes prep & 10 minutes cook time. Perfect dish for little ones & adults!
Ingredients
12 oz thin noodles (spaghetti, Asian noodles etc.)
¼ c soy sauce
2 TBSP sugar (or maple syrup)
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP pure sesame oil
½ tsp hot chili oil
4 TBSP canola or vegetable oil
4 green onions, sliced thin
Instructions
Set some water to boil.
Whisk together the dressing/sauce ingredients.
Taste the sauce & adjust any ingredients to your liking. For instance, if you like it spicier you might want to add more hot chili oil. Or if you like it sweeter, more sugar.
Add your noodles to the water.
Slice your green onions.
Drain your noodles. Really shake them & try to get the water out by tossing them in the air gently a few times.
Return noodles to pot and drizzle about ¾ths of the sauce over the noodles & toss. I reserve about ¼th of the sauce to drizzle over each person’s bowl when serving. Add green onions & toss. If you find it painful to watch your kids pick out each and every green onion, hold those back for YOUR bowl.
Notes
Sometimes I add thinly sliced bell peppers (red, orange or yellow) or bean sprouts. You can sautee briefly or add raw to warm noodles depending on what you like!
Let me start this post by saying I made G a double layer ice cream cake for his bday last weekend. Eating that cake was the second most excited I saw him in the last 2 days. The MOST excited was when the Kentucky Wildcats won the NCAA championship last night. GO CATS!!!!
Last night I was heading to Hooters (where I, incidentally, ate some fried pickles) to watch the game with him so I had to throw together a quick dinner for the girls. This is the fastest pasta dish in the world.
SO easy. Everything is available at Trader Joe’s. In fact, I got this idea from Trader Joe’s as they used to have a pasta in a box with these ingredients except you had to add a whole s-ton of olive oil & water to the dehydrated stuff for the dressing. M used to love it but all good things came to an end as they do at TJ’s and they no longer sell it.
1. Chop pitted olives as small as you like them. Same with the tomatoes. Mine came julienned so I just left them alone!
2. Cook your pasta of choice according to package directions.
3. Drain pasta & then return to pot. Add the olives, tomatoes & a handful of crumbled feta.
Toss & salt to taste. I added a couple of tablespoons of olive oil too!
Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.
This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.
Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.
Here’s what you need:
and this:
INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped Greek yogurt, chilled (I made my own yoghurt!)
1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.
Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
3. Add everything else EXCEPT the cilantro & yogurt.
Stir and remove from heat. Salt to taste and allow to cool.
4. Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
2 lbs carrots, sliced into ½” thick coins or semi-circles
⅓ c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
⅛ tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)
Instructions
Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.
How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!
