homemade veg pad thai for lunch – easier than you think to whip together!
i am telling you, nothing beats roasted vegetables on a “cold” winter’s day. i say “cold”, because i am in Phoenix, where we pretend it’s winter for a couple weeks and then just give up the illusion and return to flip-flops and swimming and getting third degree burns just from getting into our cars and gripping the steering wheel. and that’s even when the darn car has been parked in the garage all day. not that i am bitter about it or anything.
ANYWAY, here’s how to make your very own super hott roasted veg for your actual cold winter’s day. that is, unless you are here in Phoenix as well. if so – uuuh, come join me by the pool.
uniformly chop the following:
sweet potatoes + russet potatoes + red onions + carrots + green beans + brussels sprouts + zucchini + anything else you like
a few sprigs fresh thyme
a few sprigs fresh rosemary
[strip the leaves off and discard stems]
a few whole garlic cloves
toss everything in some
olive oil + balsamic vinegar + kosher salt + freshly cracked black pepper.
roast at 400 degrees Fahrenheit for about an hour.
after about 40 minutes, add one can of chickpeas that have been rinsed and tossed in olive oil and a splash of balsamic.
continue roasting 20 minutes more, or until the potatoes + veg are tender [but not mushy! ew.] feel free to add more balsamic and salt and pepper through the cooking process if you think it needs more!
this would be lovely served alongside your favourite roast, as a go-to holiday side dish, or as a main course with some crusty bread and butter on the side.
i personally prefer to scoop it straight out of the oven and into my face as is.
which is what i am doing right this minute, actually. by the pool. in my flip-flops. i should have waited perhaps a few more minutes until they cooled off first, though.
one of several great new lunch menu items from my recent photoshoot at The Urban Tea Loft.
i got to taste this one after the shoot and lemme tell you….
If you are local to the phoenix metro area, please give yourself a treat by trying this place out. it’s hip, funky and sooooooo delicious.
Ok, so I feel like I’m cheating somehow by even posting about this, as I did not make ANY of the ingredients from scratch, but I really had to tell you about this simple supper idea I had. Because it ROCKS.
If I may say so myself.
Here’s what you should do, if you want to have a quick and easy supper that does not involve the words “hamburger” and “helper” in the same sentence, or “mac” n “cheese. C’mon, we can do better than this, America!
Go buy yourself some naan (flat bread). And make or buy yourself some pesto. (I bought mine from costco and L.O.V.E. it.) Make sure you have some mozzarella – the good, soft fresh kind. And also some tomatoes and red onions if you like. I like.
Turn your oven on to 500 degrees Fahrenheit. Spread some pesto on the naan. Slice the red onions and tomatoes and place over the pesto. Thinly slice the mozzarella into circles and place a few on top of that.
Bake on a baking stone or sheet for 15-20 minutes or until the crust is golden and crispy and the cheese has melted and turned golden. Remove from the oven and let “rest” a few minutes, then serve!
Enjoy with a crisp white wine, such as Moselland Riesling.
Easy peasey presto pesto pizza! One of the easiest and most satisfying meals I could have made for way less $$$ than takeout on a night I really did not feel up to cooking. Well worth the effort. If you can even call something so easy “effort”.
As promised, the amazing meal of amazingness I enjoyed with my good friend the other night….
This meal was made possible by another friend who recently allowed us to come to her beautiful home and share in her abundant citrus bounty (thanks, lauri!!!).
I, of course, put the kids to work that day.
But I think they didn’t mind too much.
Flash forward to this week, and with all that wonderful lemon juice now stored in my freezer, this particular recipe choice was an easy one. The simple “sauce” or dressing is more like it, consists of straight up lemon juice and olive oil and parmesan. The End. Does a simple weeknight supper get ANY better than that I ask you? No.
Here, my dear readers, is the recipe:
Lemon Basil Fettuccine with Kalamata Olives
taken from Flavors, and hardly changed at all because she’s awesome: by Donna Hay
1 pound fettuccine
1/3 cup freshly squeezed lemon juice (or more to taste)
3 tablespoons good quality fruity olive oil (also, or more to taste)
1/2 cup grated parmesan
1 cup basil leaves, torn if they are rather large
1/2 cup pitted kalamata olives
sea or kosher salt
freshly cracked black pepper
Boil the pasta in salted water until al dente and drain.
Meanwhile, in a large serving bowl, whisk the lemon juice and olive oil together, then add the parmesan, basil, olives, salt and freshly cracked black pepper and stir to combine.
When the pasta is drained, add to the serving bowl and toss with the dressing. (I added a bit more lemon juice and olive oil after mixing with the pasta, as it was not strong enough for me, and was also generous with the olives.)
Serve immediately and ooooh and aaaaah over the bright and comforting flavours about to hit your mouth.
This was enjoyed with a chilled glass of Jeckel Vineyards Gravelstone Chardonnay, many thanks to Luz.
Welcome in the summer months with this dish, and be sure to enjoy it in the company of good friends, new or old. It’ll leave a good taste in your mouth.
Ok, I should be baking or cleaning something, but I wanted to get my thoughts in order before I start the final push. So here I sit,
procrastinating composing a productive list.