Garlicky Roasted Potato Salad

Every time I make something with potatoes I immediately want to know WHY I don’t cook with them more. Especially when they’re cooked with roasted garlic, fresh dill, and parmesan.

Roasted Potato Salad

It’s good to throw in something green once and a while too. Like green beans! I need to eat more of those too. I should probably just eat every single food each and every day. Whoa…or not. I’m too lazy.

Roasted Potato Salad

So if you’re feeling like getting down and dirty with a fabulous side dish – dig in!! I’ve got you covered. Roasting vegetables is always a good idea.

Roasted Potato Salad

To make this, chop sweet potatoes and yukon golds into uniform cubes and throw them in a bowl. Cut the fresh green beans in half and add them to the bowl. Drizzle with olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated.

Roasted Potato Salad

Spread them on a non-stick baking sheet. Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil. Place garlic heads face-up on the baking sheet and bake for 25 minutes, flip and bake for 15-20 more.

Roasted Potato Salad

While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and parsley and whisk.

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Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.

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Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve. I added a bunch of parmesan for the topping. Unreal!

Garlicky Roasted Potato Salad
serves 4-6
Recipe taken from How Sweet Eats

Ingredients:
2 medium sweet potatoes, washed, peeled and chopped
10 small yukon gold potatoes, washed, quartered, not peeled
1 pound of fresh green beans
2 heads of garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 tablespoons parmesan cheese
3 tablespoons fresh dill
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 425 degrees F.

Chop the sweet potatoes and yukon golds into cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 2 tablespoons olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a non-stick baking sheet.

Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip pan and bake for 15-20 more.

While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.

Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat throughly and serve. I added a bunch of parmesan for the topping. Unreal!

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Two Potato Chili and Cumin Gratin

Did someone say October? Good, because this month is my favorite.

When I think of October I think of fall colours, cute boots, and the first hints of rosy cheeks. I start getting excited for pumpkin sweets, tea, and comfort food. But most importantly a lot of great “life” things happen this month.

October is the month of my boy’s birthday, our dating anniversary, and our soon to be wedding anniversary. It’s the time of year where we get to go hiking amongst the changing leaves and not sweat every ounce of water we drink. Overall, it’s good. It’s the month I look forward to every year, and by far my favorite season to cook in.

Here is a recipe for potato gratin made with sweet potatoes, white potatoes, cheese, and a creamy chili-cumin flavour to kick it up. I highly recommend this dish, and hope you enjoy it as much as I did!

Whisk together all of the ingredients except the potato slices. Make a layer of potato and sweet potato slices in a deep 9 x 13-inch baking dish.

Pour over some of the cream mixture.

Repeat until all of the ingredients are used up.

I like to add some cheese on top at the end – it’s a good idea. Cover with aluminium foil and bake at 350°C for 35-45 minutes.

Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving….then devour!

Two Potato, Chilli and Cumin Gratin
Recipe taken from K.O Rasoi
(Serves 4-6)

Ingredients
3 medium potatoes (500g), peeled and sliced thinly
3 medium sweet potatoes (500g), peeled and sliced thinly
1 1/4 cups half and half (or heavy cream)
60g cheddar cheese
1 tsp cumin powder
1 tsp lemon zest
1 tsp chilli powder
1 clove garlic
1 tsp salt or to taste
¼ tsp ground black pepper
¼ tsp garam masala

Directions:
1. Whisk together all of the ingredients except the potato slices.

2. Make a layer of potato and sweet potato slices in a deep 9 x 13-inch baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

3. Cover with aluminium foil and bake at 350°F for 35-45 minutes.

4. Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

5. Grab a spoon and devour.

Asparagus with Tomatoes and Feta

I haven’t had a computer in 5 days.

I thought I’d be able to just use the computers at school…no biggie. But boooooy was I wrong. The computers at school are slow with spotty internet and I haven’t been able to get a post on the blog until now! So, I’m sorry. Last weekend I moved into a new house in Ottawa, and when I drove the boy back to Montreal (who came down to help me move) I forgot my computer there! Talk about scatter brain.

Anyway, I’m back in Montreal now and with my beloved fiance and Macbook. The world is whole again! I’m in Montreal this weekend because tomorrow I’m in running the Rock n’ Roll half marathon! So, here is some healthy asparagus to help you train for your marathon/half marathon/chasing your children around the house. Whatever you’re up to, this stuff is GOOD!

To make this, lay the asparagus in a single layer (or as close to a single layer as you can get) in a large skillet. Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender.

Dice your shallot and tomato.

Heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.

Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.

Asparagus with Tomatoes and Feta
Recipe taken from Annie’s Eats
Serves 2 as a side dish

Ingredients:
1/2 bunch asparagus
1/2 tbsp. olive oil
1 shallot, finely minced
1 vine ripened tomato, seeded and diced
1/4 cup crumbled feta cheese
Salt and pepper

Directions:
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get). Add water just until the asparagus is covered. Heat over medium-high heat until the water boils. Reduce the heat and let simmer until the asparagus is tender.

Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat. Sauté the shallot until tender, 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly. Once the asparagus is tender, remove from the heat and drain. Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.

Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.

Baked Sweet Potato Fries

Addiction gets the better of me sometimes. Once I have an M&M I need the whole bag, once I lick the cake batter off of the beaters I need to spoon some into my mouth, and I can pack in a giant theatre sized bag of popcorn into my belly. Hot.

These sweet potato fries are definitely addictive. They have the perfect amount of crispiness on the outside and are loaded with flavour with only a few ingredients! I like adding a tiny bit of brown sugar to them. Don’t leave this out. It adds soooo much flavour! I often get asked what I do differently. Let’s begin, shall we?

Baked Sweet Potato Fries
This recipes serves 4 as a side dish

Ingredients:
2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper

Directions:
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
2. Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.)
3. Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer.
4. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.
5. Bake for 15 minutes, then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Caramelized Butternut Squash

It’s fall, and I’m excited.

It’s my favorite season to cook and bake, and find myself going through magazines, scrounging through books, and checking out websites non-stop to find good fall recipes. I’ve noticed that fall is the favorite season of a lot of my fellow food bloggers too, which makes me happy. For happy and inspired food bloggers = yummy posts!

So, as a happy blogger myself I made squash last night for dinner. My Nanny gave it to me and right away I knew what to do with it – caramelize it! Begin by peeling the squash and chop into large pieces. This peeling process takes a while, but it’s totally worth it.

Then combine squash, butter, sugar, cinnamon, salt and pepper in a bowl and toss together. Pour squash out onto a rimmed baking sheet and bake for about an hour or until browned.

This recipe is original and serves 8 hungry squash lovers as a side dish.

Caramelized Butternut Squash
Ingredients:
1 medium sized butternut sqaush
6 tbsp butter, melted
1/4 cup brown sugar
1 tbsp cinnamon
salt and pepper, to taste

Directions:
1. Heat oven to 400°F.
2. Peel squash and chop into large pieces.
3. Combine squash, butter, sugar, cinnamon, salt and pepper in a bowl. Toss.
4. Pour squash out onto a rimmed baking sheet.
5. Bake for about an hour or until browned.