The post Salted Grilled Asparagus appeared first on Florida Girl Cooks.
]]>Salted Grilled Asparagus
Ingredients
1 lb. asparagus, ends trimmed
1 tbsp olive oil
1/4 cup tsp Himalayan salt + additional for topping
1/4 tsp freshly cracked black pepper
Prepare
1. Bring a large salted pot of water to a boil over high heat.
2. Boil the asparagus for five minutes, remove and drain water.
3. On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
4. Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.
- 1 lb. asparagus, ends trimmed
- 1 tbsp olive oil
- 1/4 cup tsp Himalayan salt + additional for topping
- 1/4 tsp freshly cracked black pepper
- Bring a large salted pot of water to a boil over high heat.
- Boil the asparagus for five minutes, remove and drain water.
- On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
- Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.
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]]>The post BALSAMIC ROASTED CARROTS appeared first on Florida Girl Cooks.
]]>Balsamic Roasted Carrots
1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse salt
Dash of pepper if desired (we dislike it)
Dried or fresh parsley
Prepare
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl (or large if double batching) place the carrots inside.
In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients.
Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
- 1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
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]]>The post CAULIFLOWER MASH appeared first on Florida Girl Cooks.
]]>Cauliflower Mash
Ingredients
1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Prepare
1. In a large saucepan, combine cauliflower, garlic, and broth.
2. If cauliflower is not completely covered by broth, add water to just cover.
3. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
4. Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
5. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
6. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
- 1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
- 3 garlic cloves, peeled
- 2 (14-ounce) cans lower-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- In a large saucepan, combine cauliflower, garlic, and broth.
- If cauliflower is not completely covered by broth, add water to just cover.
- Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 15 minutes.
- Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic.
- Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture.
- Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.
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]]>The post SWEET POTATO FRIES appeared first on Florida Girl Cooks.
]]>Sweet Potato Fries
Ingredients
2 medium sized sweet potatoes
1 tbsp. olive oil
1 tsp sea salt
Prepare
1. Preheat oven to 400 degrees.
2. Peel the sweet potatoes, then chop into thin 1/4 inch strips.
3. Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
4. Roast in the oven for 30-35 minutes, or until crispy on the edges.
5. Serve and enjoy!
- 2 medium sized sweet potatoes
- 1 tbsp. olive oil
- 1 tsp sea salt
- Preheat oven to 400 degrees.
- Peel the sweet potatoes, then chop into thin 1/4 inch strips.
- Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
- Roast in the oven for 30-35 minutes, or until crispy on the edges.
- Serve and enjoy!
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]]>The post RATATOUILLE appeared first on Florida Girl Cooks.
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Ratatouille
Ingredients
1 (6 ounce) can tomato paste
1/2 small yellow onion, chopped
1/4 cup minced garlic
1 tablespoon olive oil
1/2 cup water
salt and ground black pepper to taste
1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 orange bell pepper, cored and very thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese
Prepare
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato paste into the bottom of a 10×10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
- 1 (6 ounce) can tomato paste
- 1/2 onion, chopped
- 1/4 cup minced garlic
- 1 tablespoon olive oil
- 1/4 cup water
- salt and ground black pepper to taste
- 1 small eggplant, trimmed and very thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 3 tablespoons olive oil, or to taste
- 1 teaspoon fresh thyme leaves, or to taste
- 3 tablespoons mascarpone cheese
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
- Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
- Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.
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