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Recipes, Dinner Ideas & Menus

The recipes section includes posts and articles that cover tips, tutorials and best practices for various areas of how to properly and successfully turn what was once a recipe on paper or a computer screen into a work of art. Discussion includes how to ask the right questions, how to seek the correct answers, how to define various culinary terms and more. Additional topics include personal development in the culinary arena as well as coverage of online communities that assist with the training of professional chefs and well as home cooks.

Stuffed Portobello Mushrooms with Sweet Potato, Spinach & Couscous Recipe

September 18, 2017

When I first took a look at this recipe, I had no idea if I’d be able to pull it off. Once I got going in the kitchen though, I discovered that it was much more straightforward than I first thought. Not only is the recipe completely doable, it’s actually rather simple. All I had to do was read the instructions over once and follow them step by step. The dish was a complete success.

Stuffed Portobello Mushrooms with Sweet Potato, Spinach & Couscous Recipe

The Recipe

This recipe is somewhat different than those I usually undertake. The primary ingredient in this one is the portobello mushroom. While I generally consider this type of mushroom to be a challenge to work with, I must admit that my view is somewhat in error. After preparing this dish, I found these mushrooms to be rather durable and workable. While there isn’t anything too wild going on, they held their shapes and offered their distinct flavor without issue.

This is an interesting dish. It uses a great tasting filling for the mushroom that is fun to make. Once the filling is in place, I opted for a cast iron pan as opposed to a grill to cook the mushroom through. That worked very well. Also, the couscous in this dish is flavored with broth and browned white button mushrooms, so that part was just as good as any other. Overall, I’d prepare this dish again in a heartbeat. It was pleasant to put together, delicious and interesting to eat with a nice texture all around.

Ingredients

Serves: 4

4 Fresh Portobello Mushrooms
Extra-Virgin Olive Oil
1 Medium Size Sweet Onion, Chopped
2 1/2 Cups Vegetable Broth, Divided
1 Sweet Potato, Peeled and Shredded
1/2 Pound Spinach Leaves, Coarsely Chopped
Salt
Ground Black Pepper
1/2 Cup Ricotta Cheese
10 White Button Mushrooms, Cleaned and Chopped
1 Cup Dry Couscous
2 Tablespoons Parsley, Chopped
1 Teaspoon Dry Thyme

Step-by-Step Instructions

I’d like to thank Williams-Sonoma and their wonderful resource called Vegetarian For All Seasons for this recipe. It was surprising how simple it was to prepare and how rewarding it was to enjoy. I’m looking forward to many other great recipes from this book.

Prepare the Mushrooms

For each of the portobello mushrooms, pull out the center stem and also use a spoon to clean out the black gills. Basically, you want to remove anything that’s not necessary because you’ll be filling each cap up with goodness.

Cleaned Portobello Mushrooms

Once that’s finished, set the mushrooms aside.

Cook the Filling

Before I did anything else, I chopped up the onion and I peeled and shredded the sweet potato.

Chopped Onions

Shredded Sweet Potatoes

The next step is to warm a large skillet over medium heat. When it’s warmed to temperature, add three tablespoons of olive oil to it and then add the onions. Cook the onions, while stirring, for approximately five minutes or until the onions have softened.

Softening Onions in Skillet

Then, add 1/2 cup of vegetable broth. Turn the heat to high and bring the stock to a boil. After that, add the shredded sweet potato, reduce the heat to medium again and continue to cook for about eight minutes until the potatoes have softened.

Onions and Sweet Potato in Cast Iron Skillet

Finally, add the chopped spinach, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Cook for another few minutes until the spinach has wilted. Stir all these ingredients together well.

Adding Spinach to Other Ingredients in Skillet

Remove the skillet from the heat.

Add the Ricotta

Next, transfer the contents of the skillet into a medium sized bowl and add in the ricotta cheese. Stir well.

Adding Ricotta Cheese to Filling

Fill & Cook the Mushroom Caps

Divide the filling between the cleaned portobello mushroom caps.

Filled Portobello Mushroom Caps

Then, warm a large skillet over medium heat. Add 2 tablespoons of olive oil to the pan and place the caps in as well.

Portobello Mushroom Caps in a Lodge Cast Iron Skillet

Cover the pan and let the mushrooms and filling cook lightly for 10 minutes. After this time, remove the cover and you should see that the mushrooms have been cooked all the way through. They will still be firm, but cooked. Remove the caps from the pan and keep it warm over medium heat.

Brown the White Button Mushrooms

Before I did anything for this step, I cleaned and chopped the white button mushrooms.

Chopped White Button Mushrooms

When that was finished, I warmed a large skillet again over medium-high heat. I added 3 tablespoons of olive oil to the pan and then I added the mushrooms.

Chopped White Button Mushrooms in Cast Iron Skillet

I cooked and stirred these mushrooms for about 10 minutes until they were nicely browned.

Browned Mushrooms in Skillet

Finally, I removed them from the heat.

Cook the Couscous

The final step for this dish is to prepare the couscous. Warm a medium saucepan over high heat. Add the remaining two cups of vegetable broth to the pot and bring it to a boil. Then, add the couscous, parsley, thyme, mushrooms and one teaspoon of salt.

Dry Couscous in Measuring Cup

Chopped Parsley

Broth Mixture

Turn off the heat on the stove top. Then, cover the pot and wait about five minutes for the couscous to absorb the liquid and to soften. When that’s done, remove the cover and fluff what’s in the pot with a fork. This part of the dish is finished.

Cooked Couscous

Plate & Serve

Divide the contents of the pot between four plates. Then, add one portobello mushroom to each plate, on top of the couscous mixture. Serve.

The Final Dish

While there or sort of a lot of instructions for this dish, none of them are particularly challenging. All a successful preparation takes is a bit of patience and perseverance. The result is really great looking and tasting. I encourage you to give this recipe a try. It’s a different type of dish that you may really like. If you do try it out, please let me know your thoughts in the comment section below. Thanks for reading!

Stuffed Portobello Mushroom

Filed Under: Recipes Tagged With: Dinner


Rotini Pasta Salad with Fennel, Red Onions & Sun Dried Tomatoes Recipe

September 16, 2017

Whenever I see a recipe that has anything to do with a pasta salad, I’m in. I’m all in. I love pasta salads. Fortunately for me, I have a cookbook that’s full of them. And the best part is that this cookbook has different variations of the same salad, so I’m able to enjoy many more of them than I normally would, with all the different types of flavors involved.

Rotini Pasta Salad with Fennel, Red Onions & Sun Dried Tomatoes Recipe

The Recipe

Today’s recipe is a simple pasta salad that uses rotini as the primary ingredient. It takes advantage of the flavors of roasted red onion, fennel and sun dried tomatoes in the salad itself and olive oil and lemon juice in the vinaigrette. It’s a very pleasant mixture that is quite nice to eat. I enjoyed it very much. If I had to tell you what this salad would be perfect for, I’d probably say it would be great at a BBQ or as a side dish at a party. Personally, I can eat a bowl of pretty much any type of pasta salad all by itself. I’m not picky about these types of things.

Ingredients

Serves: 6-8

2 Fennel Bulbs, Cored with Stalks Removed, Sliced into 1/2 Inch Pieces
2 Medium Red Onions, Trimmed, Peeled and Sliced into 1/2 Inch Pieces
Extra-Virgin Olive Oil
Salt
Ground Black Pepper
1 Pound Dry Rotini Pasta
1/4 Cup Lemon Juice
1 Garlic Clove, Minced
1/2 Cup Sun Dried Tomatoes in Olive Oil
1/2 Cup Fresh Basil, Chopped

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their wonderful resource called The Complete Vegetarian Cookbook. I got this recipe from it. It was perfect and very tasty. In a few days, I’ll be sharing a variation of this recipe that I think you’ll enjoy just as much as you would this one. Both of them are pretty awesome.

Pre-Heat the Oven

Arrange one oven rack so it’s in the center position. Then, pre-heat the oven to 425 degrees.

Prep the Ingredients

There isn’t too much prep involved with this recipe. It’s mostly just the fennel, red onion and basil that need to be dealt with.

First, I cut the stalks off the fennel and then, I cut each bulb into 1/2 inch pieces. Once they were cut, I carefully wedged out the cores of some of the pieces that had the core visible. When I was done with that, I put everything into a bowl.

Sliced Fennel

Next, I trimmed and peeled the red onions. I also cut them into 1/2 inch pieces and put these pieces into another bowl.

Sliced Red Onion

Finally, I chopped up the basil and placed all of that into a small bowl.

Chopped Basil

Roast the Vegetables

In a large bowl, toss the fennel slices and the red onion slices with three tablespoons of olive oil. Also add 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Mix everything well until the veggies are coated with the oil well.

Fennel and Red Onion Mixture

Then, spread the contents of the bowl out onto a large baking sheet and place the sheet into the oven for 30 minutes. This should soften and lightly brown the vegetables.

Roasted Red Onion and Fennel

It’s okay to leave this out on the counter to cool. It doesn’t need to remain hot.

Cook the Pasta

You can cook the pasta while the vegetables are roasting. Fill a large pot with four quarts of water. Add one tablespoon of salt to the water and bring everything to a boil over high heat on your stove top. Once the water is boiling, add the pasta, stir and let cook for about 10 minutes or until it’s just al dente. Once the pasta is finished cooking, you can strain it in a colander in your sink.

Rotini Pasta in Colander

After you strain the pasta, dump the contents of the colander into a large bowl. This will be the final bowl that everything gets added to, so make sure it’s large enough.

Prepare the Vinaigrette

In a medium sized bowl, combine 1/4 cup of lemon juice, 1/2 cup of olive oil, the minced garlic and 3/4 teaspoon of salt. Whisk these ingredients together well.

Lemon Juice and Olive Oil Garlic Vinaigrette

Combine Ingredients

Add the roasted vegetables from the baking sheet to the large bowl with the pasta in it. Also add in the vinaigrette, sun dried tomatoes and basil. Mix everything together well and season with salt and pepper as you see fit.

Pasta Salad

Plate & Serve

Divide the salad between bowls and serve. Enjoy!

The Final Pasta Salad

See, I told you this was a fast one. The toughest parts were the cooking of the pasta and the roasting of the vegetables, and even they weren’t difficult at all. The taste in this salad is great. It’s got just the right amount of garlic and lemon juice in the vinaigrette to make it memorable. Also, there’s a decent amount of vinaigrette used, so the flavors are distributed well. If you decide to give this recipe a try, please let me know your thoughts down below in the comment section. Thanks for reading!

Pasta Salad with Fennel, Red Onion and Tomato Recipe

Filed Under: Recipes Tagged With: Pasta, Salads


Fettuccini with Cheesy Spinach & Artichoke Alfredo Sauce Recipe

September 13, 2017

There was a huge Italian restaurant near my hometown that offered “family style” dishes that arrived at the table in large skillets (the ones they were prepared in). If I were to order something like what’s contained in this recipe, I’d get the entire pound of pasta, along with full garlic cloves that were cooked to perfection. Not minced garlic, full cloves that were soft and that melted in my mouth. Needless to say, I love family style meals and this recipe can certainly be considered one of them.

Fettuccini with Cheesy Spinach & Artichoke Alfredo Sauce Recipe

The Recipe

The alfredo sauce in this recipe is rich. It’s very good, but it’s rich. If you’re on a diet and are trying to lose weight, you may want to skip this one. If you’re trying to impress a friend or are having people over your house for a social event, this would be a good choice. You’ll get a lot of oohs and ahhs. Tons of cheese and flavor. I definitely liked this dish.

The sauce is a dairy lover’s dream. It takes advantage of butter, whole milk, cream cheese and mozzarella cheese. As you get to the end of its preparation and begin to taste it, you’ll see what I’m talking about. It’s pretty awesome, if you ask me. Not as cheesy as the mac and cheese recipe I shared, but cheesy and delicious in its own right.

Ingredients

Serves: 4-6

1 Pound Dry Fettuccini
3 Tablespoons Butter
2 Teaspoons Garlic, Minced
3 Tablespoons Flour
1 3/4 Cups Whole Milk
1/2 Cup Vegetable Broth
2 Tablespoons Cream Cheese
1 Cup Shredded or Cubed Mozzarella Cheese
2 Tablespoons Lemon Juice
1 15-Ounce Can of Artichoke Hearts, Halved
3 Cups Baby Spinach
Salt
Ground Black Pepper
Extra-Virgin Olive Oil
3 Tablespoons Parsley, Chopped
1/4 Teaspoon Red Pepper Flakes

Step-by-Step Instructions

I’d like to thank Delish.com for this recipe. I believe Laura found it online and when she did, she knew to send it right over to me. I thought I’d enjoy the dish if I prepared it and I also thought it would be fun to share on this site, so here I am doing just that. I put this together yesterday and it didn’t disappoint.

Cook the Pasta

Bring about 4 quarts of water to a boil over high heat on your stove top. Add 1 tablespoon of salt to the water and when it’s boiling, add the fettuccini to it. Stir and let the pasta cook between 11 and 13 minutes, or until it’s just al dente.

When the pasta is cooked, pour the contents of the pot into a colander in your sink to drain. Then, give the colander a few shakes and pour the pasta back in the pot it cooked in. Be sure to move the pot off the hot burner. Also, add about 4 tablespoons of olive oil to the pasta and mix it in well. This helps prevent the pasta from sticking to itself as you go through the rest of this recipe.

Cooked Fettuccini Pasta

Prep the Ingredients

You can prep the ingredients as the pasta is cooking. They’re easy to finish, so it shouldn’t take much time to complete.

First, I rinsed the artichoke hearts and put them in a bowl.

Artichoke Hearts

I secretly cut these in half away from the camera later on.

Next, I measured out and very coarsely chopped the baby spinach. I also chopped the parsley.

Chopped Fresh Spinach

Chopped Fresh Parsley

Finally, I cubed the mozzarella cheese. I began shredding this, but realized that I didn’t need to make that much of a mess. It’s going to melt into the sauce anyway and cubing it was fine.

Cubed Mozzarella Cheese

For the remaining ingredients, I merely took them out of the refrigerator and cabinets and gave them easy access on my counter top.

Prepare the Alfredo Sauce

Warm a large skillet over medium heat. Then, when the pan is to temperature, add the butter and let it melt. After that, add the garlic and stir for 30 seconds. Finally, add the flour, stir and cook until everything is bubbling, just about another 30 seconds. Be sure not to burn anything, but the mixture should be golden brown.

Melted Butter, Garlic and Flour in Skillet

Next, slowly add the broth and the milk, whisking while adding them. Bring this mixture to a simmer. Then, add the cream cheese and the mozzarella and cook for about 3 minutes until the sauce thickens and the cheese is melted.

Alfredo Sauce in Cast Iron Skillet

Add Remaining Ingredients

Fold the spinach into the alfredo sauce until the leaves wilt. Then, add the artichoke hearts, the lemon juice, a few pinches of salt and a few pinches of pepper and mix everything together.

Spinach and Artichoke Alfredo Sauce

Finally, add the pasta to the skillet and combine all the ingredients well.

Fettuccini Alfredo in Cast Iron Skillet

Plate & Serve

You have a few choices here, but they both need to be done while the pasta is hot. You can either bring the entire skillet to the table and serve the pasta out of it with tongs or you can plate each serving individually. The reason all the serving needs to be done while hot is because of all the cheese in the sauce. If it cools, it will thicken, so you have to be fast. When it’s hot though, it’s really good, so enjoy it.

The Final Fettuccini Alfredo

I decided to go with individual servings, so I simply placed some of the fettuccini into a few bowls. After I did that, I sprinkled some red pepper flakes on top as well as some chopped parsley. This dish was really great. If you decide to give it a try, please let me your thoughts down in the comment section below. Thanks for reading!

Fettuccini Alfredo Recipe

Filed Under: Recipes Tagged With: Dinner, Pasta


Overstuffed Tart with Caramelized Onions, Peppers & Eggplant Recipe

September 5, 2017

This is the very first tart I ever made. I’m quite proud of myself for pulling it off. It took a while and I thought I’d have to do it twice, but no, my first one came out splendidly. It looked great and it was delicious.

Overstuffed Tart with Caramelized Onions, Peppers & Eggplant Recipe

The Recipe

There are a lot of vegetables in this recipe. There are bell peppers, eggplant pieces, sweet potato cubes and the best tasting caramelized sweet onions ever. Overall, this is an excellent recipe that includes everything you’ll need to make the perfect tart. The breading is crumbly and flavorful and the cheese mixture is out of this world. While this tart does take a little while to put together because of all the roasting and browning of the crust, it’s totally worth it at the end.

You’ll have leftovers after putting this dish together. I did. I wish I had purchased a few more tart pans because I could have prepared at least two more of them. I suggest you do this because you can’t fit all that much of the ingredients into just one pan. Plus, you can freeze any leftover tart for another day. You’ll be glad you did.

Ingredients

Serve: 4

1 Red Bell Pepper, Cut Into 1 Inch Pieces
1 Yellow Bell Pepper, Cut Into 1 Inch Pieces
Extra-Virgin Olive Oil
1 Small Eggplant, Cubed into 1 Inch Pieces
Salt
Ground Black Pepper
1 Sweet Potato, Trimmed and Cubed into 3/4 Inch Pieces
1 Medium Sized Zucchini, Trimmed and Cut into 3/4 Inch Pieces
2 Medium Sized Sweet Onions, Sliced Thin
9 Inch Pie Crust Dough
1/2 Teaspoon Dried Thyme
1/3 Cup Ricotta Cheese
4 Ounces Feta, Crumbed
8 Cherry Tomatoes, Cut in Half
2 Eggs
1 Cup Heavy Cream

Step-by-Step Instructions

I’d like to thank Yotam Ottolenghi and his incredible cookbook called Plenty for this recipe. Even though I slightly changed a few things, he was my inspiration, so thank you again.

Pre-Heat Oven

Arrange both oven racks so one is in the top position and the other is in the center position. Then, pre-heat the over to 425 degrees.

Prep the Ingredients

To get everything out of the way so I had some room to think, I first prepped all the ingredients. First, I trimmed, cleaned and cut the bell peppers into one inch pieces.

Red and Yellow Bell Peppers Cut into Pieces

Next, I trimmed and diced the eggplant, sweet potato and zucchini.

Diced Eggplant

Diced Sweet Potato

Diced Zucchini

Finally, I trimmed and sliced the two sweet onions.

Sliced Sweet Onion

For the peppers, eggplant, sweet potato and zucchini, I added 1 tablespoon of olive oil to each bowl, along with a few pinches of salt and a few pinches of black pepper to each and mixed the contents of each bowl until the respective vegetable was coated with the oil.

Roast the Vegetables

I roasted the peppers and the eggplant first. I spread the peppers out on a large baking sheet and placed them on the top rack in the oven for 12 minutes.

Red and Yellow Bell Peppers on Large Baking Sheet

I spread the eggplant out on its own baking sheet and placed that sheet on the center rack of the oven.

Once the 12 minutes was up, I removed the baking sheet that held the eggplant, moved the eggplant to one side and added the sweet potato to that sheet. I put it back into the oven for another 12 minutes.

Finally, after that 12 minutes was over, I removed that same baking sheet one last time, moved the sweet potato over to one side and added the zucchini. I placed the tray back into the oven for the last 12 minutes.

At the end, I had one tray with the roasted peppers on it and another tray with roasted eggplant, sweet potato and zucchini on it.

Roasted Eggplant, Sweet Potato and Zucchini

Reduce the heat in the oven to 325 degrees.

Caramelize the Onions

Warm a large skillet on your stove top over medium heat. Once the pan is to temperature, add two tablespoons of olive oil to it. Add the onions with a few pinches of salt and stir. Cook and stir for about 25 minutes or until the onions brown nicely.

Caramelized Onions in Cast Iron Skillet

Once that’s done, turn off the heat.

Bake the Tart Crust

Be sure the crust is completely thawed. Then, unroll it and press it into a greased 9″ tart pan.

Raw Crust in Tart Pan

Cover the pan with parchment paper and use the lid of a smaller pot to hold the paper down to the dough. Then, place the pan in the oven at 325 degrees for 30 minutes. The crust should bake and brown lightly.

Baked Tart Crust

The crust should shrink slightly during the baking. Don’t worry about that.

Fill the Tart with Ingredients

Now that the vegetables are cooked and the tart is baked, you can begin putting everything together. At this point, you can spread the caramelized onions across the bottom of the crust. On top of that, you can place some of the peppers, sweet potato, eggplant and zucchini.

Filling Nine Inch Tart with Roasted Vegetables

On top of the vegetables, place a few dabs of ricotta cheese around the tart. You can also spread the crumbled feta evenly over the vegetables.

Mix the Eggs & Cream

In a medium sized bowl, add the eggs and the cream and whisk these ingredients together well. Also add 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the bowl. Mix these ingredients well too.

Eggs and Cream Mixture in Medium Sized Bowl

Pour as much of this mixture as possible into the tart. It should fill the crust up to the edge. Don’t worry if it spills over slightly. Everything will cook together.

Add Tomatoes & Bake

Finally, distribute the tomato halves, cut side up, across the tart. Sprinkle the thyme over everything.

Cherry Tomato Halves

When all of the assembly is complete, place the tart tray into the oven on the center rack. Bake the tart anywhere between 45 minutes and an hour. I had to keep mine in the oven for slightly longer because I really stuffed it with vegetables. As it bakes, the moisture from everything will evaporate and the center will somewhat flatten out. After you pull it out of the oven, it will flatten even more.

When you see the ingredients begin to brown on the tart, you’ll know it’s finished. Turn off the heat and remove the tray from the oven. Allow the tart to cool for at least 15 minutes before attempting to remove it from the tray.

Plate & Serve

Once it’s cool, you can pop the tart out of the tray, cut it up, plate it and serve. Enjoy!

The Final Vegetable & Cheese Tart

I told you it took a little while to prepare this tart. I’m definitely going to make this dish again, but when I do, I’m going to maximize my time by preparing multiple tarts. I think that would be much more efficient. It really is good though. I love this recipe. Thanks for reading!

Very Full Tart Recipe by Yotam Ottolenghi Recipe

Filed Under: Recipes Tagged With: Dinner


Bulgur Salad with Wilted Kale, Apple & Browned Butter Vinaigrette Recipe

September 3, 2017

I didn’t know how this recipe was going to turn out, but I gave it a shot anyway. This is one that Laura found online and after reading through the instructions, I knew I’d have to add a few of my own twists to things. I’m very happy that I went forth with it though because it was very good. And the vinaigrette – well, that was nothing short of utterly amazing. Trust me on this, you’ve never had anything like it.

Bulgur Salad with Wilted Kale, Apple & Browned Butter Vinaigrette Recipe

The Recipe

This recipe includes a lot of really great ingredients that work extraordinarily well together. At first, I didn’t think the bulgur was going to integrate with many of them, but surprisingly it did. I was surprised. As a matter of fact, the bulgur was critical to the success of this recipe. It effectively soaks up much of the vinaigrette giving the entire salad a boost in flavor.

This recipe uses bulgur, kale, pecans, apple and sweet potato as the solid ingredients and butter, olive oil, chili flakes, sweet onion and coriander in the vinaigrette. The vinaigrette is different than any I’ve previously enjoyed because in this case, it’s heated in a skillet. This process contributes to the wonder of flavor that’s derived from it. It’s probably the best vinaigrette I’ve ever tasted, and I’ve tasted many.

Instructions

Serves: 6

1 1/4 Cups Dry Bulgur
Extra-Virgin Olive Oil
1 Bunch Kale, Stemmed and Sliced
1/2 Cup Pecans, Crushed
1 Teaspoon Coriander Powder
3 Apples, Cored and Diced
1 Tablespoon Apple Cider Vinegar
2 Ounces Gruyère, Grated
Salt
Ground Black Pepper
3 Tablespoons Butter
1 Sweet Onion, Diced
1/4 Teaspoon Red Pepper Flakes
1 Tablespoon Lemon Juice
2 Large Sweet Potatoes, Trimmed and Diced

Step-by-Step Instructions

I’d like to thank Diane G. over at HealthGuide for this recipe. Again, I was skeptical, but everything came together surprisingly well. I’m now a big fan of this salad.

Pre-Heat Oven

Arrange one oven rack so it’s in the center position. Then, pre-heat the oven to 425 degrees.

Roast the Sweet Potatoes

Trim the ends from the sweet potatoes and cut both of the potatoes up into 3/4 inch cubes. Place the cubes into a medium sized bowl and add 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well until all the cubes are coated with the oil.

Cubed Sweet Potatoes

When that’s finished, spread the sweet potatoes over a large baking sheet and place the sheet in the oven. Let the potatoes roast for about 30 minutes or until they form a firm skin on them. Once that’s done, turn off the heat and place the cubes in a large bowl.

Roasted Sweet Potatoes

Cook the Bulgur

Bring 2 1/2 cups of water to a boil in a medium sized saucepan. Add 1/2 teaspoon salt to the water, along with 1 tablespoon of olive oil. When the water is boiling, add the bulgur and reduce the heat to low. Let the bulgur cook for 15 minutes.

Bulgur

After the bulgur is finished, spread it out on a large baking sheet to cool for about 15 minutes. When that’s done, scrape everything into a large bowl.

Prepare the Vinaigrette

Warm a large skillet over medium heat. Once the pan is to temperature, add the butter and three tablespoons of olive oil to it. Let the butter melt and cook it for about one minute. After that time, add the pecans, half of the sweet onion, the coriander, 1/2 teaspoon of salt and the red pepper flakes. Continue to cook for four minutes.

Diced Onion

Pecan and Butter Vinaigrette in Large Cast Iron Skillet

Next, add half of the diced apples, the lemon juice and the apple cider vinegar, stir, and continue to cook for another two minutes.

Diced Apples

Cubed Apples in Butter Vinaigrette

At this point, you’re going to want to give this vinaigrette a taste. This is what I was referring to when I raved about it at the beginning of this post. Just be sure to blow on the spoon to cool it down before you put it in your mouth.

Add the Kale

Finally, add the kale to the vinaigrette in the skillet. You may need to cover the pan for a minute or so until the kale wilts down. Stir a bit and once that happens, remove the pan from the heat.

Kale

Combine Ingredients

Add the sweet potatoes, the rest of the sweet onion and the remaining apple cubes to the large bowl the bulgur is in. Stir everything together well. After that, add the cheese and the vinaigrette to the bowl as well and stir again. Everything in the bowl should be well coated with the vinaigrette.

Alternately, you can leave off the cheese and the vinaigrette and plate the bulgur and sweet potato mix and add the cheese and vinaigrette to the plates themselves. It’s up to you.

Plate & Serve

Divide the mixture in the bowl among your plates and serve. Enjoy!

The Final Bulgur & Sweet Potato Salad

This really turned out well. If you’re into making a bulk salad for a lot of people, you’ll likely want to mix everything up in the bowl as the last step. If you’re plating for a nice dinner, you can add the vinaigrette and cheese to the tops of the plates like I suggested earlier. Do whatever looks the best. Just be sure the kale is cut up into small enough pieces to distribute evenly among plates, no matter which route you choose to take.

If you do decide to give this salad a try, please let me know your thoughts in the comment section below. Thanks for reading!

Bulgur Salad with Apples and Butter

Filed Under: Recipes Tagged With: Salads


Farro Salad with Smoked Cheddar & Honey Mustard Vinaigrette Recipe

August 31, 2017

I just finished eating a bowl of this wonderful salad and I am happy to report that it was very good. I mean that. It was simply delightful. Farro is a grain I don’t eat very often, but its simple cooking method, great flavor and pleasing texture are going to put it on my list of favorites. I can purchase this grain rather easily in one of our local stores, so that’s not an issue. It’ll be put in rotation with the bulgar and barley. I really like this stuff.

Farro Salad with Smoked Cheddar & Honey Mustard Vinaigrette Recipe

The Recipe

If you’ve ever tried any of the grain salads that I’ve shared on this blog, you already know the deal. None of them have been tremendously difficult to prepare. In the most basic sense, all it takes is to it cook whatever grain it is you plan on using, whisk up the vinaigrette and prep the other ingredients you plan to mix in. Finally, after you combine everything, you’re ready to eat. Today’s recipe is no different. It follows the instructions I just laid out. And the best part is, there are no curve balls. This is a straightforward recipe to execute.

The best part about this salad, besides the farro, is the vinaigrette. It’s nice and sweet and very plentiful. It soaks right into the grain and other ingredients and makes it very challenging to take just one bite of the final product. The grain has a firm, yet tender texture and the scallions and chives add an element all to their own. With the addition of dried cranberries and shredded carrots, the dish is taken to a new level. It’s really tasty, very filling and I think you’ll love it. It’s actually perfect for guests. They would be impressed.

Ingredients

Serves: 8-10

2 Cups Dry Farro
2 Bunches Scallions
Extra-Virgin Olive Oil
1 Large Carrot, Trimmed and Grated
3 Tablespoons White Balsamic Vinegar
2 Tablespoons Honey
1 Tablespoon Pub Style Mustard
1 Bunch Chives, Sliced Thinly
Salt
Ground Black Pepper
4 Ounces Smoked Cheddar Cheese, Shredded
1/2 Cup Dried Cranberries or Cherries

Step-by-Step Instructions

I’d like to thank Hannaford for this recipe. We pulled it out of their Fresh magazine. This magazine is very surprising with all of the incredible recipes that we find in it. It’s actually become one of our resources for this website throughout the past year. I look forward to picking up a new copy each month.

Cook the Farro

Cooking farro is like cooking rice, but quicker. To be as accurate as you possibly can be, you should follow the cooking instructions on the back of your own bag. If you don’t have instructions, they’re almost all the same. Basically, for this recipe, bring six cups of water to a boil over high heat in a medium sized saucepan. Add 1 teaspoon of salt and one tablespoon of olive oil to the water. When it begins to boil, add the two cups of farro to it as well, cover the pot and turn the heat on your stove top to low. Let the grain cook for 30 minutes.

Farro

After the farro is finished cooking, pour the contents of the pot into a colander to drain.

Cooked Farro in a Bellemain Colander

After that, remove it from the colander and spread it out on a large baking sheet to cool. This will let you manage it easier in the salad and will allow any excess moisture to evaporate before mixing it with other ingredients.

Cooling Farro on Large Baking Sheet

Prep & Cook the Scallions

the scallions need to be cut two ways. For the green parts, you can slice them thinly. Once you get to the white parts, remove the rooted ends and cut the remainder in one inch pieces. Yours should look like this.

Green Parts of Scallions

White Parts of Scallions

Once that’s finished, warm a large skillet over medium-high heat. Once the pan is to temperature, add one tablespoon of olive oil to it, along with the white parts of the scallions only. Let them sit in the pan for 30 seconds cooking. Then, give the pan a shake and let them sit again for another two minutes. Once that’s done, add those parts of the scallions to the large baking sheet with the farro on it to cool. The green parts of the scallions should still be in a bowl.

Cooking Scallions in Large Cast Iron Skillet

Prep the Carrot & the Chives

Go ahead and grate the carrot and slice the chives.

Grated Carrots

You can add these ingredients to the bowl with the green scallions in it.

Prepare the Vinaigrette

In a large bowl, add the vinegar, honey, mustard, 1/4 cup of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Whisk everything together well.

Honey Mustard Vinaigrette

As you can see, I used my gigantic bowl for this. Everything is going to go into this bowl, so the bigger the better.

Combine All Ingredients

Add the cooled farro and the white parts of the scallions to the large bowl with the vinaigrette in it. Also, add the green scallions, carrots, chives, shredded cheddar cheese and the dried cranberries to the large bowl as well. Mix everything thoroughly.

Farro Salad in Large Bowl

Plate & Serve

You can keep this salad in the large bowl and let others scoop the salad out of it from the table or you can divide it up now between plates.

The Final Farro & Honey Mustard Vinaigrette Salad

I love this salad. I’m totally making this dish again. If you decide to give it a try, please let me know your thoughts in the comment section below. Thanks for reading!

Farro Salad with Smoked Cheddar Cheese

Filed Under: Recipes Tagged With: Salads


Zucchini, Toasted Pecans & Parmesan Salad with Balsamic Vinegar Recipe

August 30, 2017

Well, I tested out my new grill pan last night and I’m happy to report that it functions better than I imagined it would. I used it to grill the zucchini in the recipe I’m going to share below and it did a splendid job. I got the sought after “sear” marks and the zucchinis were actually cooked to perfection. Because of the ridges in the pan, the vegetables were cooked unevenly, giving them a range of very desirable textures. What a success.

Take a look at this photo. Tell me that doesn’t look great.

Zucchini, Toasted Pecans & Parmesan Salad with Balsamic Vinaigrette Recipe

The Recipe

This is a very simple recipe. There are only two things that need to be cooked and both of them are extraordinarily straightforward. First is the toasting of the pecans. If you’re a follower of this blog, you already know how to do this. If not, I’ll explain it down below. Second is the grilling of the zucchini. That’s so easy too. You’re going to love this recipe.

The flavoring in this salad comes from only a few things. Salt, pepper, extra-virgin olive oil and balsamic vinegar. Of course, you’ll taste the primary ingredients themselves, but what I just listed are the “enhancers.” The things that help bring out the flavors from the more prominent ingredients.

I think you’re going to enjoy this salad. It’s easy, doesn’t require much and can be put together fairly quickly. I made this last night as our dinner and it was no problem at all.

Ingredients

Serves: 4

1/2 Cup Pecans, Gently Crushed
4 Medium Sized Zucchini, Trimmed and Sliced Lengthwise 3/8 Inch Thick
Extra-Virgin Olive Oil
Salt
Ground Black Pepper
Balsamic Vinegar
4 Cups Mixed Baby Greens
4 Ounces Parmesan Cheese

Step-by-Step Instructions

Before I continue, I’d like to thank Yotam Ottolenghi for his incredible cookbook titled Plenty. I got my inspiration for this recipe from it. Many of his recipes are simple, yet elegant. That’s what I like about him so much. He also introduces a fair number of ideas I hadn’t yet considered, so browsing through this book is always a pleasure.

Toast the Pecans

Warm a small skillet over medium heat on your stove top. Then, once the pan is to temperature, add the crushed pecans, 1 teaspoon of extra-virgin olive oil and 1/4 teaspoon of salt.

Crushed Pecans

Toasted Pecans in Skillet

As the pecans toast, be sure to keep them moving by flipping them in the pan. Once you begin to smell them toasting, remove the pan from the heat. They’re finished.

Prep the Zucchini

For the zucchini, trim both ends of each one. Then, slice the zucchini on the bias so they’re approximately 3/8 of an inch thick. Here’s a photo of some of mine.

Zucchini Slices Cut on the Bias

Pre-Heat the Grill Pan

Warm up the cast iron grill pan by placing it over medium-high heat on your stove top. You’ll want to keep it there for about five minutes.

Toss the Zucchini in Oil

Next, place the sliced zucchini in a large bowl and add 1 tablespoon olive oil to them. Also add a few pinches of salt and a few pinches of pepper. Toss them until all the slices are coated with the oil.

Marinaded Zucchini Slices

Grill the Zucchini Slices

Next comes the grilling. Once the pan is nice and hot, place the zucchini slices into it. You won’t need to add any oil, since you already coated the slices with it. Also, since the pan is so hot, there will be some smoking. I just wanted to make you aware of that.

Let the first side of the slices cook for about two minutes. Then, use a fork to flip them and let the other side cook for another two minutes. They should look something like this.

Grilled Zucchini in Cast Iron Pan

You have to admit, they look good. In my opinion, anyway. I’m surprised at the results of this grill pan. I may be falling in love with it.

As you finish cooking the zucchini slices, place them back into the large bowl. Once they’re all there, add one tablespoon of balsamic vinegar to them and toss again.

Char-Grilled Zucchini Slices

Combine Ingredients

Add another tablespoon of olive oil to the zucchini in the large bowl, then, add the mixed garden greens to them and toss everything well.

Mixed Baby Garden Greens Lettuce

Plate & Serve

Divide the mixture between four plates. Then, sprinkle the toasted pecans over everything and add the Parmesan cheese as well. If you want, you can even drizzle some additional olive oil over the salads.

The Final Char-Grilled Zucchini Salads

I get so happy when a dish is easy to photograph. Sometimes, things don’t go my way. This time, it was as easy as it gets. I think it’s those grill lines. They make anything look better. Anyway, give this recipe a shot. If you like in-season summer vegetables, you’ll love this. Thanks for reading!

Grilled Zucchini and Toasted Pecan Salad Recipe

Filed Under: Recipes Tagged With: Salads


Quinoa Salad with Edamame, Basil, Mint, Dill & Avocado Salad Recipe

August 25, 2017

A few weeks ago, I purchased a large five pound bag of quinoa. I wanted to prepare a quinoa salad, which I did. I shared it right here on this blog. That salad I made was so good that we began looking for more similar looking ones. Laura browsed online for a little while and came up with something that looked simply fabulous. I agreed with her sentiment and whipped it up last night. It didn’t take long at all and the results were stellar.

Quinoa Salad with Edamame, Basil, Mint, Dill & Avocado Salad Recipe

The Recipe

This is a simple recipe to prepare. It only takes a few steps and those steps are very straightforward. First, you’ll need to blanch the edamame. Then, cook the quinoa, make the vinaigrette and prep the vegetables. Put everything together and that’s it.

If you’ve ever had any type of quinoa salad before, you’ll surely know what’s in store for you here. The primary difference between this one and others you may have tried is the “greenness” of this dish. Almost everything is green, which, in my opinion, looks kind of cool on the plate. Also, honey is used in the vinaigrette, so there’s a bit of sweetness and the avocado on top adds that uniquely smooth flavor and texture. Overall, this is a very pleasant salad and it’s one I would definitely prepare again in the future.

Ingredients

Serves: 2

1 1/2 Cups Frozen Shelled Edamame
2 Tablespoons Lemon Juice
1 Tablespoon Honey
2 Tablespoons Extra-Virgin Olive Oil
Salt
Ground Black Pepper
1 Medium Sized Cucumber, Trimmed and Sliced Thinly
1 Cup Dried Quinoa
2 Tablespoons Fresh Mint, Coarsely Chopped
2 Tablespoons Fresh Basil, Coarsely Chopped
2 Tablespoons Fresh Dill, Chopped
1 Medium Sized Avocado, Peeled and Sliced Thinly

Step-by-Step Instructions

I’d like to thank Self for this recipe. Again, Laura found this online and it couldn’t be more simple to prepare and enjoy. There are many great recipes on this website, so I encourage you to make a visit to check them out.

Blanch the Edamame

Fill a medium sized saucepan about half way with water. Bring the water to a boil over high heat. When it’s boiling, add the edamame and let it cook for three minutes. When that’s finished, empty the contents of the pot into a colander and run it under cold water until the beans are cooled down.

Frozen Edamame in Colander

Edamame

Cook the Quinoa

Follow the instructions on the package of quinoa you purchased. On mine, it said the ratio of dry quinoa to water is 1:2. So, I added two cups of water to a medium saucepan, along with 1/2 teaspoon of salt and brought the water to a boil. Then, I added the quinoa, reduced the heat to low, covered the pot and let cook for 15 minutes.

Dried Quinoa

When the quinoa is finished cooking, remove it from the heat and uncover the pot to let it cool for a bit.

Make the Vinaigrette

In a medium sized bowl, add the lemon juice, honey, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk these ingredients together well.

Honey Vinaigrette

Prep the Vegetables

In this recipe, it’s not critical when you prep the ingredients because it’s so slow moving. As you work your way through it, the quinoa cools, which is a good thing.

First, I picked the basil leaves from my garden and then chopped them up.

Whole Leaf Basil

Chopped Basil

Then I picked some mint from my garden as well and I chopped that up.

Whole Leaf Mint

Chopped Mint

By the way, you can grow both of these plants on your windowsill rather easily. You should give that a try.

Finally, I chopped up the dill and trimmed and sliced the cucumber.

Chopped Dill

Sliced Cucumber

Combine Ingredients

Add all the ingredients, except for the avocado to a large bowl and mix to combine.

Quinoa Salad in Large Bowl

Make sure the ingredients are coated with the vinaigrette well. If you want, you can also add a few additional tablespoons of olive oil.

Plate & Serve

Divide the contents of the bowl among two plates. You’ll likely have leftovers. Then, peel and slice the avocado and place those slices on top of the salad. Serve and enjoy.

The Final Quinoa & Avocado Salad

This was a good one. I know the instructions seem longer than I initially described them, but really, this takes no time at all. Especially if you’re making this for a lot of people. You can get much more efficient with your process by prepping in bulk. Give this salad and try and let me know what you think about it. Thanks for reading!

Quinoa with Edamame Salad

Filed Under: Recipes Tagged With: Salads


Delicious Blueberry Clafouti Recipe From the New Cast Iron Cookbook

August 23, 2017

This is one of those recipes where you’ll look at the picture in the book and tell yourself that you’ll never be able to pull it off. And then, you read through things a bit and come to the conclusion that you might be able to pull it off. Finally, half way through the actual preparation, you look at what you have done and you realize that what you’re putting together may actually look better than what’s in the book. That’s what I experienced and I’m here to tell you today, if you like blueberries and baked custard, you can do this. This dish is so incredibly simple to put together that you’ll amaze yourself. When you sit down to enjoy it with a scoop or two of vanilla ice cream, you’ll be delighted with your prowess in the kitchen.

Delicious Blueberry Clafouti Recipe From the New Cast Iron Cookbook

The Recipe

This is one of the best desserts I’ve enjoyed in a long while. The ingredient list isn’t long at all and the necessary steps are easier than you might think. Actually, if you read through what you need to do below, you’ll realize that you can’t screw it up. Unless, of course, you keep the mixture in the oven too long. That’s all that can go wrong.

This is a sweet dessert with an incredibly firm, yet smooth texture. It makes good use of blueberries, which are in season right now. It also makes use of eggs, cream, milk, sugar and vanilla extract which add some great tasting richness. While I don’t offer a recipe for the ice cream, you can purchase some of that at the grocery store if you want to include it with the rest of the dessert. I encourage you to do so. There’s something about the ice cream melting into the rest of the dish that brings it to another level.

Ingredients

Serves: 6

1 Cup Granulated Sugar, Divided
6 Tablespoons All-Purpose Flour
3 Large Eggs
3/4 Cup Whole Milk
1/2 Cup Heavy Cream
2 Teaspoons Vanilla Extract
1/2 Teaspoon Salt
3 Cups Fresh Blueberries
2 Tablespoons Chilled Butter, Cut into Small Cubes + Some For Buttering the Skillet
Vanilla Ice Cream

Step-by-Step Instructions

I’d like to thank Ellen Brown for her wonderful resource called The New Cast Iron Skillet Cookbook. The recipes Ellen includes in this book truly are a step up from all other cast iron cookbooks. There’s an air of elegance to her recipes that I haven’t been able to find elsewhere, so thank you for that. I have truly enjoyed each and every one of the recipes from this book so far.

Pre-Heat Your Oven

Arrange one of your oven racks about six inches away from the top of your oven and the other in the center position. Then, pre-heat the oven to 400 degrees.

Prepare the Custard

In your food processor, add the cup of sugar, minus three tablespoons. This amount is the equivalent of 13 tablespoons of sugar. Also add the flour, eggs, milk, cream, vanilla and salt. Process these ingredients until they are smooth. This will take only about 15 seconds or so.

Custard Ingredients in Food Processor

Processed Custard

Combine the Custard & the Blueberries

Use some butter to grease a large cast iron skillet. Then, add the blueberries to it.

Fresh Blueberries

Blueberries in Cast Iron Skillet

Next, pour the custard from the food processor into the skillet. The blueberries should be partially covered.

Custard and Blueberries in Cast Iron Skillet

Bake the Ingredients

When the oven is to temperature, add the skillet to it on the center rack and bake the ingredients for about 20 minutes. It may take a few extra minutes, depending on your oven. The result should be springy and firm to the touch.

Baked Blueberries and Custard in Cast Iron Skillet

Brown the Sugar

Remove the skillet from the oven and sprinkle the remaining three tablespoons of sugar on the surface of the blueberries. Also, add the small cubes of butter to the blueberries as well. Try to cover the surface uniformly.

Turn off the oven heat. Then, turn the broiler on to low. Place the skillet back in the oven on the top rack. Let it broil for about two minutes. Since the broiler is on low, not much will happen. The sugar will become heated though. Next, increase the broiler heat to high and keep a very close eye on the sugar on top. It should just begin to brown (this should take just about one minute). When it does, turn off the heat and remove the skillet from the oven. You are finished with the oven.

Finished Cooking Blueberry Clafouti

Plate & Serve

While the clafouti is still hot, divide it between however many bowls you’d like to serve. Add some ice cream to the top of it and serve immediately. Enjoy!

The Final Blueberry Clafouti

Believe it or not, the most memorable part of this dessert is the custard. It’s so unique in its firmness and texture. It’s rather delicious. The blueberries and the caramelized sugar on top aren’t bad either. Who am I kidding? The whole thing is good. Give this dessert recipe a try and let me know what you think. Thanks for reading!

Blueberry Clafouti Recipe with Vanilla Ice Cream

Filed Under: Recipes Tagged With: Desserts


Honey & Vinegar Glazed Carrots with Cranberries & Parsley Recipe

August 21, 2017

I’m going to put this out there and say that this is probably one of the most perfect Thanksgiving Day side dishes available. It’s relatively simple to prepare, it tastes incredible and it’s somewhat unique in its flavors. And the best part is that the ingredient list is super short. You probably have most of what you need already in your kitchen.

Honey & Vinegar Glazed Carrots with Cranberries & Parsley Recipe

The Recipe

What makes this side dish so special is its glaze. It’s a combination of honey, white wine vinegar and dried cranberries, among a few other ingredients. This flavor combination coats the tender carrots and gives you a food that tastes extraordinarily good. The carrots are softened in a salty combination of olive oil and vegetable stock, which does the dish justice. I think you’ll thoroughly enjoy this one.

Ingredients

Serves: 4

1 1/2 Pounds Carrots, Trimmed, Peeled and Cut in Half and Sliced Lengthwise
1 Tablespoon Extra-Virgin Olive Oil
1 Teaspoon Salt
1/2 Cup Vegetable Stock
1 Tablespoon Butter
1/2 Cup Dried Cranberries
2 Tablespoons Honey
2 Tablespoons White Wine Vinegar
1/4 Cup Parsley, Chopped

Step-by-Step Instructions

I’d like to thank the fine folks at Lodge for their wonderful resource titled The Lodge Cast Iron Cookbook. I pulled this recipe from it. I’ve tackled some recipes from this book in the past and they’ve all turned out perfectly. I’m looking forward to more dishes from it in the future.

Prep the Carrots

Before you do anything else, you’ll need to prep the carrots. First, trim both ends from them. Then, peel them. Finally, cut them in half crosswise and then in half lengthwise. For the larger carrots, you’ll likely need to cut the long halves in half again.

Sliced Carrots in Large Glass Bowl

Combine Carrots & Oil

In a large bowl, add the carrots, oil and salt. Mix these ingredients well until the carrots are thoroughly coated with the oil.

Carrot Slices Coated with Olive Oil and Salt

Warm Skillet & Add Carrots

Warm a large cast iron skillet over medium heat for about five minutes. Then, when that’s done, add the carrots to the skillet and let cook for about three minutes, stirring occasionally.

Carrots in Lodge Cast Iron Skillet

Cook the Carrots

Next, add the vegetable stock and butter to the skillet. Cover it and reduce the heat to low. Let the carrots cook for about 15 minutes or until they become just tender. Here’s an “after” shot of mine.

Cooked Carrots in Skillet

Prep Remaining Ingredients

While the carrots are cooking in the skillet, you can go ahead and get the rest of the ingredients ready. I did this and took a few photos along the way. First, I measured out the dried cranberries.

Dried Cranberries

After that, I combined the honey and vinegar in a bowl to make things easier later on when I need to add these ingredients to the skillet. After I added them to the bowl, I mixed them thoroughly to loosen up the honey.

Honey and Vinegar

And finally, I chopped the parsley.

Chopped Parsley

Make the Glaze

After the carrots have softened, you can remove the cover from the skillet. Add the cranberries and the honey and vinegar mixture. Increase the heat to medium high and let the liquid in the skillet boil and reduce until it has the consistency of a light syrup. Stir occasionally. This should take less than five minutes. Once that’s done, add in the parsley and mix everything together.

Carrots, Cranberries and Parsley in Cast Iron Skillet

Add Carrots to a Serving Dish

I suppose if you were going for the rustic look, you could place the cast iron skillet right on your table and serve from it. I prefer to make things a bit more elegant, so I decided to transfer the contents of the skillet to a nice serving dish (also known as a small casserole). Feel free to follow my lead.

The Final Glazed Carrots with Dried Cranberries & Parsley

Well, here you go. Doesn’t this look fabulous? I didn’t even do anything special to it. I merely moved what was in the skillet to the casserole. Sure, I sprinkled some extra parsley on top for looks, but I think it’s the glaze that really takes this dish home. Anyway, definitely give this recipe a try. I think you’ll love it. Thanks for reading!

Glazed Carrots with Cranberry, Honey and Parsley Recipe

Filed Under: Recipes Tagged With: Side Dishes

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