What I DID and DID NOT do

This past week was not a very good week for the Strauss house. My plans for my vegetable- sweet potato, did not go quite so well. In fact, nothing I had planned actually went at all.  But alas, fear not my loyal followers, my vegetables endeavors did not go completely to the way side! So, here it what I DID and DID NOT do this past week: I DID-make a recipe using sweet potatoes, and a recipe using kale this past week. I DID NOT get pictures of any of these things, and, as I said, I did not use any of the actual recipes I had planned for.

Recipe #1

Roasted Balsamic Vegetables

½ small butternut squash, peeled and cubed

1 bell pepper  (I had ½ green, ½ red)

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

½ red onion, chunked and separated

1 cup whole white mushrooms

1 tsp dried thyme leaves

1 tsp dried rosemary

2 tbsp olive oil

2 tablespoons balsamic vinegar

salt and pepper to taste

1. Preheat Oven to 475
2. In a large bowl combine vegetables.
3. In a small bowl stir together thyme, rosemary, olive oil, vinegar, salt and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan
4. Roast for 35-40 minutes, stirring every 10 minutes or until vegetables are cooked through and browned.

Family Verdict:

Me:  Pouring the balsamic vinegar for the recipe, I fell in love with it again. The smell brings me right to summer and caprese salad. The veggies had a nice glaze and good flavor. The butternut squash was disappointing I’d cut that next go around, and stick to my butter, salt, and pepper for those babies.

Toby: No mushrooms for Toby, but other than that he approved of the side dish.

Natalie: Not too crazy about the glaze. May consider roasting some without the balsamic for her next time. She’s not a real big potato person now, but I think she would have eaten some sweet potato and mushrooms had it not had the glaze on it.

Conclusion: Will make again with minor adjustments- no butternut squash, possibly a smaller roasted version for Natalie without the glaze.

Recipe #2:

It’s Thursday- almost the end of the week, home late after Karate and I just need something quick and mindless for dinner. Result: made to order eggs, bacon, and toast. My boring family had scrambled, and over easy eggs. I’m an omelet girl myself. Inspired by a recipe I got from Michelle Kendall. I created this omelet.

Vegetable Omelet

3 eggs, beaten

2 tsp olive oil

3-4 sliced mushrooms

2 tbsp red onion

3 tbsp chopped kale

2 tbsp chopped tomato

2-3 slices cooked bacon, chopped

salt and pepper to taste

1 slice cheese

*note: vegetable amounts are guesses, I don’t actual measure that stuff, which is why I usually have more vegetables than eggs in my pan.

1. Heat small frying pan with oil on med-high heat. Saute mushrooms, onion, and kale until onion is translucent.
2. Add eggs, tomato, and bacon to the pan. Salt and Pepper to Taste.
3. After first side is solid, flip omelet. Put cheese on top. Cook another 1-2 minutes then remove from pan, and fold in half on a plate.

Family Verdict:

    Just me this go around as my family is boring with eggs. I loved it though. You can add pretty much whatever veggies and stuff you want to omelets that why I love them. The tricky part is planning ahead to make sure your veggies are cooked through, or not overcooked. I imagine using broccoli or asparagus you would need to blanch first or something so it was half cooked, or at least sauté until soft, and then on the opposite methinks tomatoes wouldn’t do so well hanging out with the onions so long.

   Typically for omelets I do some form of bell peppers and onion, but I purposely left out the peppers this go around for a new flavor. The kale blended in fine I thought. Just like adding spinach to an omelet.  Bacon added the little extra it needed for perfection.

Conclusion:

Definitely have again.

As a side note for the week I did make the fajita vegetables with the kale the other night to go with carne asada. It was good as usual. Here’s hoping next week goes a little smoother menu-wise- and life-wise!  Until next time, Happy Cooking. As always, let me know if you try anything- curious to know your thoughts and ideas.