Roasted Potatoes

This is one of my favorite sides of late... It's so simple and yet so yummy! Great side with fish or simpler chicken/meat dishes.

1 1/2 pounds new potatoes, quartered (I just use white baking potatoes)
2 tablespoons olive oil or vegetable oil
2 garlic cloves, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/8 teaspoon pepper

Directions: Combine all ingredients in a plastic bag; toss to coat. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender.

Leeks

Leeks: They have a milder, sweeter flavour than onions and a smooth texture similar to asparagus. In fact, in France leeks are often called the 'poor man's asparagus'. (via British Leeks)

I'm new to leeks. I don't remember eating them while growing up...or really ever until I moved to the UK, but my husband ate them all the time in his home. While looking for an image of leeks, I even came across a website called British Leeks. So, I think it's safe to say they are a very popular vegetable in this country! I can see why too. They are one of my favorites. I've only cooked them two ways so far (as side dishes), but I'll share what I know!

Firstly, the edible part of leeks are the white onion looking part and the light green stalk. So cut off the root and most of the dark green stalk. Then rinse well. You can cut them anyway you like - I usually cut them into 1-2cm or so type circles or rings.

The friendly British Leeks site (seriously, a whole site dedicated to this vegetable?) explains the various ways of cooking leeks so well. I've just copied their words for what I do.

Pan fried/ Sauteed - heat a small amount of olive oil and butter in a frying pan, add some sliced leeks and gently cook for about 5-10 minutes until tender. (I let them get a tinsy bit of brown on them + add sea salt.)

Roasted - pour some olive oil into a roasting tray and add leeks, making sure they are coated all over. Sprinkle with coarse sea salt and roast in the oven (400 F ) for 30 minutes

There a ton of recipes that incorporate leeks into the actual dish, but so far I have mostly just stuck to eating them as a side dish to fish, chicken, or macaroni and cheese (and the like). I think seasoning them with sea salt is key. If you like salmon, this looks like an easy recipe to try. I will substitute with a white fish as I'm not a salmon fan. I'd also like to try Mashed Potatoes with Leeks and Sour Cream sometime.

Try them as your next side vegetable dish and see if you like them!

Maple Vanilla Carrots

1 lb baby carrots
2 cups of water
1 vanilla bean pod
1 T butter
2 T maple syrup
salt and pepper to taste

Add carrots and water to pan. Slice open vanilla pod, scrape out vanilla beans with sharp knife and put into pan. Put pods into pan and simmer until carrots are soft, about 10 minutes. Add butter, syrup, salt and pepper. Serve warm.

Edamame + Salt

Edamame (Fresh):
Steam for a few minutes on your stovetop, add some sea salt (see below) and enjoy!

I love these. $1.49 each at Trader Joes.

Green Beans with Caramalized Shallots

Serving: Serves 4

3 Tablespoons butter
6 shallots, peeled and thinly sliced into rings
Coarse salt and ground pepper
1 Pound green beans, trimmed

Directions
In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.

Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.

Transfer green beans to a serving dish; top with caramelized shallots.




From: Great Food Fast