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Rosemary-Garlic Roasted Potatoes

November 5, 2015 / Jenny / 22 Comments

Fresh rosemary and parsley, plus minced garlic, give these potato wedges delicious flavor. Roasted with olive oil, they become tender on the inside, and slightly crispy on the outside. With only a few minutes of prep time, you can take potatoes to the next level and create a savory, aromatic side dish people will ask for again and again.

Rosemary is such a fascinating herb to me. Not only does it have an unforgettable and deeply lovely scent–it’s also hardy, easy to grow, and can live through the winter indoors in a pot placed in a sunny spot. Once the weather turns cold, I like to keep as many herbs as I can (or as many that will survive) in pots throughout the house. They smell good and are so nice to have close-by for cooking and baking. Rosemary is commonly known as the herb of remembrance. Apparently it has natural preservatives and enhances the brain’s memory function. Also, according to many sources, rosemary historically symbolizes remembrance–remembrance of friendship, of marriage vows, and of people we have lost. Sprigs of rosemary have been used as decorations at wedding ceremonies to encourage love and fidelity, and they have been placed at the gravesides of loved ones as tokens of loving memories.

The recipe I am sharing below is based on one I found in a very fun book: “China Bayles’ Book of Days: 365 Celebrations of The Mystery, Myth, and Magic of Herbs from the World of Pecan Springs,” by Susan Wittig Albert. I made a few minor changes, but I find that this recipe calls for just the right amount of herbs and spices for my and my family’s tastes, and the potatoes turn out great! I can’t wait to make them again!

This book also has lots of information about using herbs, including recipes, remedies, gardening tips, and the folklore behind many of the herbs we use today. I thoroughly enjoy continuously learning about the history and uses of herbs–the evolving knowledge brings new layers of meaning to cooking and gardening. Since my husband and I learned that rosemary symbolizes remembering marriage (we read this a few years ago in a different book), we have kept a rosemary plant growing either in or outside of our house as a symbol of tending to our marriage. Now that I have learned that rosemary also is a symbol of remembrance of those we have lost, I will use it as a way to cherish the memory of my dear father as well. As we try to make sense of our world and put our feelings into some kind of expression, herbs can help. As Shakespeare’s Ophelia says to Hamlet: “There’s rosemary, that’s for remembrance; pray you, love, remember….”

We are now a little over halfway between the beginning of fall and the beginning of winter. The colors outside are more muted, but no less beautiful. A lot of the leaves are on the ground now, and the ones left on the trees are mostly rust or a faded gold color. The stars and the moon seem extra-bright lately, though maybe that’s because it is dark more now. This is one of the best times of the year for cooking and baking, and I look forward to sharing some more recipes with you soon. I hope you all have a great weekend! I think I will take a tray of these tasty potatoes over to Angie’s Fiesta Friday ink-up, co-hosted this week by Jhuls@The Not So Creative Cook and Kaila@GF Life 24/7.

Rosemary-Garlic Roasted Potatoes

Servings: 4
Time: approximately 10 minutes preparation, about 35 minutes for baking
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Ingredients:

4-5 medium-sized red potatoes (or about 8 small ones), washed and cut into eighths
1-2 tablespoons of extra-virgin olive oil
3 cloves of garlic, minced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 sprigs of rosemary, chopped
2 teaspoon of parsley, chopped

Directions:

Preheat your oven to 400 degrees Fahrenheit. Wash and cut the potatoes into eighths. Wash and chop the herbs, and mince the garlic. In a large bowl, combine the olive oil, rosemary, parsley, garlic, salt, and pepper. Toss the potatoes wedges in the bowl with the olive oil-herb mixture. Make sure all the pieces are coated with oil–it will make it less likely that they will stick to the baking sheet. Place them in a single layer on a rimmed baking sheet. Bake in your 400-degree oven for 30-35 minutes, or until just crispy on the outside, and tender on the inside. About 20 minutes into the baking time, use a spatula to toss and flip the potatoes so they bake somewhat evenly. If they stick a little, just use the spatula to unstick them and move them around. If you don’t want to clean up a messy baking sheet, you can also coat the baking sheet with aluminum foil. Once they are done, you may add more salt and pepper, if you like. Enjoy!

Fall Harvest Soup

October 28, 2015 / Jenny / 6 Comments

I love it when food captures the color and feeling of a season. This fall harvest soup does just that. It is warm and nourishing, and its color is a beautiful combination of deep orange and gold, much like the leaves that are falling off of the trees. With butternut squash, potatoes, and carrots being the main ingredients, it if full of necessary vitamins, minerals, and phytonutrients to help us stay strong as the weather turns cold and damp. Curry, ginger, and nutmeg give this soup a subtle flavor, along with a generous amount of ground peppercorns. Because it is pureed in the blender or food processor, the texture is smooth and creamy, and you can serve it either in bowls or little glasses. The garnish possibilities are endless, including chopped walnuts, roasted pumpkin seeds, shredded cheese, or sour cream.

Though I have made some changes, the recipe for this soup is based on one I found in one of my favorite cookbooks, simply called “Autumn,” by Susan Branch. My cousin gave me this cookbook a few years ago, and I have enjoyed many of the recipes in it, along with beautiful illustrations and quotes. This cousin is actually more like a sister to me, since she and I both grew up with three brothers and no sisters. We are so different, yet so alike in many ways. Food has the power to connect people, and every time I use a recipe from that cookbook she gave me, I think of her. We live far apart now (the Atlantic Ocean is between us), yet we are able to stay connected. She recently called me to wish me a happy birthday, and along with catching up about our families and our career accomplishments and aspirations, she told me about her latest favorite way to make butternut squash (which I want to try soon). The love of food is something we have shared for a long time, a love rooted in our shared past and our shared ancestors, and our shared favorite recipes.

No matter how much modern life seems to isolate us, or how much our busy schedules threaten to overtake our souls, food can bring us back to earth and connect us to those we love. A humble vegetable like squash can make us feel like we have crossed continents. Allowing time for washing, peeling, and chopping vegetables gives us time to think, to reminisce, or to talk with whomever is in the kitchen. Homemade soup cannot be rushed. Somehow soup that is not rushed tastes the best to me. This soup is delicious–in its taste, in its color, and with all the associations it brings. Wishing you all the beauty of fall.

Fall Harvest Soup

Servings: 8-10
Time: about
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Ingredients:

3 tablespoons of butter
1 medium onion, chopped
2 medium to large carrots, peeled and sliced
2 medium potatoes or 4-5 small potatoes, peeled and cubed
about 5 cups of butternut squash (one medium-sized squash or about 2 and 1/2 pounds), peeled and cubed, with seeds cut away
6 cups of chicken broth or stock (I like the Better than Bouillon brand)
1 teaspoon of curry
1/4 to 1/2 teaspoon of dried ginger
1/4 to 1/2 teaspoon of nutmeg
salt and pepper to taste
chopped walnuts, roasted pumpkin seeds, shredded cheese, or sour cream for garnish

Directions:

Melt the butter in a large soup pot. Over medium heat, saute the onion and carrot until soft, about 7 minutes. Stir in the potatoes and squash. Add the broth and bring to a boil. Reduce the heat and simmer, partially covered, for about 40 minutes. Add the curry, nutmeg, and ginger. Let the soup cool for a few minutes. In a food processor or blender, puree the soup in batches. Return the soup to the pot and add salt and pepper to your taste. Adjust the other seasonings if you wish. Serve in bowls with spoons, or in little glasses to sip. Enjoy!

Chocolate and Chia Oatmeal Cookies

October 16, 2015 / Jenny / 13 Comments

These cookies are moist, rich in flavor, and full of good things like oats, chia seeds, chocolate chips, cinnamon and vanilla. They somehow bridge that gap between healthy and luxurious, and they always disappear quickly at my house.

The weather has definitely turned in the past few days, and it feels more and more like fall and less and less like a lingering summer. The blustery wind is blowing leaves off the trees, and the trees themselves are becoming so colorful, seemingly overnight. The sunsets have been stunning and dramatic lately, and they are occurring earlier and earlier. Now I get to watch the sunsets as I am walking with my soccer-mom walking buddies, and our kids end up practicing soccer in the twilight, not stopping until dark. Last night’s sky was especially dramatic, with windswept clouds turning from gray to dark orange, making the colorful leaves look even more vibrant in the glowing light. There is something cozy about spending time with friends outside in the dark, while our kids run and chase and laugh.

Chilly days and nights call for jackets, hats, gloves, and cookies! This cookie recipe is a favorite of mine, because the cookies turn out so delicious, and there are some healthy ingredients in there too. It is based on a recipe I found on the inside of the lid to my Quaker oats container, though I have made a few changes, including adding chia seeds and chocolate chips. I have noticed an improvement in the taste and texture of my baked goods since I have been using butter from grass-fed cows (I have mentioned this before), and the nutritional value of such butter is improved. The oat and whole wheat flour provide fiber, vitamins and minerals, while the chia seeds contain vitamins and minerals, protein, antioxidants, and Omega-3 (good) fatty acids.

Just like with everyone, there is a lot going on right now, a lot of balls in the air, so to speak, and sometimes I find myself worrying about things I cannot control. Although I know I am not supposed to do that, sometimes I do it before I realize I am doing it. That’s when it’s important to be aware of my thoughts, take a step back, and get some perspective. We all have different ways of gaining perspective. For me it helps to go outside and exercise, bake, talk to a trusted person, or read. And this dramatic weather is really something that can make a person feel emotional. It is sometimes essential to just drop everything and get out into the gorgeous autumn and be in the present moment. There is nothing like the present moment to give a person some healthy perspective. I always turn to one of my favorite poems at this time of year to put this feeling into words, and I know I shared this excerpt last year in October. But I will share it once again, because I love it so much, and it is so fitting right now. It is the third stanza of “A Vagabond Song” by Bliss Carman: “There is something in October sets the gypsy blood astir;/We must rise and follow her,/ when from every hill of flame/ she calls and calls each vagabond by name.” I hope you have a wonderful weekend, and that you get a chance to get out and experience the beauty of October, along with the comforts of warm cookies and a cup of your favorite drink.I am sharing this recipe over at Angie’s Fiesta Friday, co-hosted this week by Effie at Food Daydreaming and Lindy at Lindy Mechefske.

Oatmeal Cookies With Chocolate and Chia

Servings: about 4 dozen cookies
Time: approximately 20 minutes preparation, about 40 minutes for baking
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Ingredients:

1/2 cup (8 tablespoons) plus 6 tablespoons of unsalted butter, at room temperature
3/4 cup of brown sugar, firmly packed
1/2 cup of granulated sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of whole wheat flour
1 cup of unbleached all-purpose flour (you can also use whole wheat pastry flour if you prefer)
1 teaspoon of cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt (optional)
1 tablespoon of chia seeds
3 cups of old fashioned rolled oats, uncooked
1/2 cup of chocolate chips

Directions:

Preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl, mix (I like to mix them by hand, but you can use an electric mixer if you like) the butter and the sugars until smooth and creamy. Add the eggs and vanilla and stir vigorously, until well-combined.

In a small mixing bowl, combine the flours, cinnamon, baking soda, salt, and chia seeds.

Add the dry ingredients to the bowl with the butter mixture. Stir until well-combined. Then stir in the oats. Mix again until the oats are incorporated. Stir in the chocolate chips, until well-combined.

Drop the dough by rounded spoonfuls onto baking sheets. Bake in your 350-degree oven for 8-10 minutes, or until lightly golden brown. Let them cool 1-2 minutes on the baking sheet before moving them to a wire rack to cool completely. Once cool, store them tightly covered. Enjoy!