Side Dish

Savory Herbed Roasted Potatoes

These lemon-herb roasted potatoes have become one of our favorite side dishes. Made with olive oil, herbs and chicken broth, it doesn’t get simpler and so tasty. Roasted potatoes are usually loaded with a lot of butter and unnecessary hidden calories. You will be surprised how wonderful these taste and simple to make, with only 15 mins active time!
Ingredients

4 to 6 medium size yukon gold potatoes (Organic)
1 Tablespoon Olive oil
1 tbsp Herbes de Provence
1/2 Cup to 3/4 Cup chicken broth, I use Better Than Bouillon (Organic)
I use 1 tablespoon in 3/4 Cup water, this is what I baste the potatoes with

3 dashes Black pepper, ground

1 lemon for drizzling  (optional)

Salt to taste (really not needed with the chicken broth)

PREP POTATOES:

The whole secret to these is to not cut completely through the potato.

Place potatoes in a casserole with a lid and drizzle with olive oil and sprinkle with the herbs. Pour about 1/2 cup of the chicken broth in the bottom of the casserole, (more broth if you’re using a larger casserole for more potatoes). Bake covered for 30 minutes at 350 degrees. Remove lid and baste potatoes with broth from the bottom of the casserole ( this is where all of the flavor is). I baste about every 10 minutes or so, as you baste the broth gets thicker as the potatoes brown .If the broth completely is used up you can add a little more as needed. The potatoes are done when they are tender, you will know as they start to fan out more. Approximately 20 to 30 minutes after you have removed the lid. See pictures below.

OPTIONAL:  

Before serving drizzle with a little fresh lemon juice

11, So Good-YUM

CHEERS FROM  JUST AROUND THE BEND  ♥

NOTE:  Next recipe from just around the Bend is HAZELNUT CHICKEN, which pairs perfectly with my broccoli quiche recipe and Savory Herbed Roasted Potatoes. 

 

Broccoli Quiche Casserole

It seems like Christmas time brings out all of the family tradition recipes.  I cannot tell you how many times my children have either asked for the recipe or requested it to be made at our family dinners. So here is another great family recipe from my home to yours.

PREPARE BROCCOLI

3       Cups broccoli florets (blanched)  Make sure after your broccoli is cooled you remove all          moisture. Place in a 9 X 12 casserole dish.

Large mixing bowl add in order:

4      eggs beaten for 1 minute

Then add:

1      Can cream of mushroom soup

3/4   Cup vegenaise  (or best foods  mayo)

2      Tablespoon finely diced onion

1       Cup sliced mushrooms

1/2   Cup grated sharp cheddar cheese  (divided)  1/4 Cup for egg mixture and 1/4 Cup to top            quiche

When all mixed together pour over broccoli, making sure all of the broccoli gets covered.

Bake at 350 degrees for 35 to 40 minutes. Checking that the middle have gotten fully cooked. We live at 3800 feet elevation so it takes a little longer.

I decided today to bake the quiche mixture in  my cupcake pan, they were cooked in 30 minutes exactly, with a little extra mixture left over. Hence the little red casserole dish. So either way 9 x 12 casserole dish or these little quiche cups it all turned out fabulous.

NOTE: It’s endless what ingredients you can add to this recipe, from asparagus, bacon, prosciutto, spinach, kale and many  different kinds of cheeses. When I make this for Jeff and I, I get very creative, but for the kids I tend to keep it very simple.

Until the next recipe from    JUST AROUND THE BEND ♥

Quinoa-Stuffed Acorn Squash

We fell in love with this ultra-filling,  vegetarian recipe that stuffs spinach, quinoa, and pecans into acorn squash. The original  recipe is from Simple Cooking with American Heart Associations program.   With family members that are gluten free, I changed a few ingredients to fit our family’s eating lifestyle.

Ingredients

1/2 cup boiling water
1/2 cup quinoa, couscous, bulgur, barley or faro   (What ever grain you prefer) I have tried it with all of the grains I mentioned above all worked excellent, some just nuttier than others
4 small acorn squash, 1 to 1 1/4 pounds each
1 tsp canola or olive oil
1 cup chopped celery (about 4 stalks) include the celery leaves if possible
1 onion, finely diced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. sage
2  cups fresh chopped  spinach or kale
1/4 cup unsalted, chopped pecans, walnuts or what ever nut you prefer
1 Tbsp. maple syrup
1/4 cup reduced-fat blue cheese crumbles ( I used honey goat cheese from Trader Joe’s)
Directions Total Time: 1 hr 30 min
Prep Time: 20 min
Cook Time: 70 min
Preheat the oven to 350 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and quinoa, couscous or any whole grain you prefer. Prepare your grains according to cooking directions. For Couscous Cover and let sit 10 minutes.
Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in fresh spinach or kale, stirring and cooking until spinach or kale is cooked and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved quinoa or couscous etc, remaining 1 tablespoon canola oil, preferred nuts, maple syrup and cheese..
Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and enjoy.
Additional Tips     We enjoyed this dish as a side and split 1 acorn squash, these are very filling. As a vegetarian meal one acorn squash would really fill you up. Also if you are not a vegetarian you could add lean sausage crumbles, my husbands idea of course.

Serving size 1 acorn squash

Serves 4
1 hr 30 min
381 Calories
285 mg Sodium
$3.64 Per Serving

Hope To See You Just Around The Bend ♥

American Heart Association

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