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Roasted Potatoes, Asparagus and Onions with Rosemary

April 22, 2013

Roasted_Veggie_Meal_1

Well friends, Joe and I officially made it through an entire week of our yoga cleanse! I know I created an entire blog for the sole purpose of not talking at length about the cleanse on Espresso and Cream, but that’s becoming more difficult than I had expected. Since our new way of eating (no gluten, animal products, processed sugar, alcohol or caffeine) is permeating everything we do and all the food I make, the recipes that I share on Espresso and Cream over the next two weeks will most likely reflect the meals that Joe and I have been enjoying on the cleanse.

At this point, I can’t imagine baking up treats that we can’t enjoy. I’m afraid the temptation would be a little too much to handle at this point. Although I don’t miss gluten or animal products much at all, I would kill for a piece of dark chocolate right about now. And maybe a cup of coffee, too!

This roasted potato and asparagus dish Joe and I ate for dinner last week was one of my favorite meals of the week! Probably because it was incredibly easy, but also because it was filling and satisfying, too. In order to make it a little more balanced, I added in some cubed seasoned and marinated tofu before serving. And although Joe is still not a huge fan of tofu, he still ate it when it was mixed with all these other flavorful roasted veggies.

My mom has been in town this weekend and we haven’t stopped going all weekend! I think that may be why it’s 8 pm and I’m already about to crash and head to bed. I hope you all had a wonderful weekend and are ready for a great week to come!

Roasted Potatoes, Asparagus and Onion with Rosemary 
Makes 2 to 3 servings
Ingredients
2 pounds Trader Joe’s Teeny Tiny Potatoes (you could also use fingerling potatoes)
1 bunch asparagus spears, ends trimmed
1/2 medium yellow onion, thinly sliced
2 to 3 tablespoons olive oil
2 teaspoons dried rosemary
1/2 to 3/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400°F. Cut potatoes in half lengthwise; cut asparagus into bite-sized pieces.  Place potatoes, asparagus and onion in a large roasting pan. Drizzle with the olive oil and sprinkle with the rosemary, salt and pepper. Toss to coat evenly.

Roast for 15 to 25 minutes or until potatoes and onions are golden brown and asparagus are tender. Serve immediately. (Also: highly recommended to serve this dish with a little salsa on the side.)

Happy Cooking!
Madison

Back to Basics: Roasted Potato Chips

October 6, 2010

Most of the cooking that goes on in my own kitchen is so simple it’s embarrassing. Sure, there’s always cooking involved and hardly ever any takeout, but simplicity is the name of the game. So with that notion in mind, Espresso and Cream is going back to basics for the next few weeks. I’ll be sharing with you my favorite ways to prepare veggies, simple soups, and other recipes that will make life in the kitchen easier.

If you’re someone who needs to multitask at night to get everything done and dinner on the table, then embracing good roasting strategies is the best gift you can give yourself. Frequently I return home from the gym after work, fire up my oven to 400°F, roughly chop some veggies and potatoes and throw them on a baking sheet and let them roast while I shower, fold laundry, clean, etc. Before I know it, dinner is ready and my hands-on time was minimal. 

These Roasted Potato Chips make an appearance at my table at least once a week, made either with russet potatoes (as shown) or sweet potatoes, and satisfy my craving for something undeniably unhealthy in a healthy way — without leaving me sluggish and weighed down afterward. Does it get any better than that?

Roasted Potato Chips

(Printable Recipe)

Make sure to give the pan a good coating before laying the potatoes down on the baking sheet to prevent sticking, then another quick spray on top of the potatoes before popping them in the oven. For best results, your potatoes should be thinly sliced into discs of even thickness. As you can see in the photo, mine weren’t exactly evenly sliced, giving me some extra crispy potatoes and some slightly softer. Either way, they were delicious. 

Ingredients
*2 medium russet potatoes, washed with skin on
*Nonstick cooking spray
*1/2 tsp. kosher salt
*1/4 tsp. black pepper
Ketchup (optional)

Instructions
*Preheat oven to 400°F. Grease a large baking sheet with nonstick cooking spray. Set aside. 
*With a knife of mandolin, thinly slice potatoes into discs. Place discs in an even layer on baking sheet. Sprinkle with salt and pepper, then coat the potatoes with an even layer of cooking spray.
*Roast potatoes in the oven for 12 to 16 minutes (depending on the thickness of your slices), turning once halfway through baking. Cook until potatoes are golden brown and slightly crispy around the edges. Serve with ketchup, if desired.

Happy Cooking!

Madison

Fingerling Potato Salad

May 12, 2010
Summer is just around the corner, or at least that’s what my calendar keeps telling me. But if you took a trip to my neck of the woods, I’m convinced you would agree with me when I say it feels much more like October than the middle of May. As far as states go, Iowa is the biggest tease of all. Hot, cold, rainy, sunny. Heck, it wouldn’t surprise me if it starting snowing tonight. 
In response to this cold and rainy weather, I’m staging a protest against all things cold weather related (except black tights, which I begrudgingly wore to work today). Instead, I’m filling my kitchen with warm weather foods, like this potato salad, made with all sorts of yummy ingredients like basil, honey mustard, Parmesan, and olive oil.
I love the color contribution the purple fingerling potatoes make to this dish – even if the color has no impact on taste. Though I don’t normally have fingerling potatoes in my kitchen, these little beauties fell into my lap (one of the many perks of my job) and I have been itching for a reason to use them ever since. If you don’t have fingerling potatoes on hand, can’t find them, or don’t want to drop the extra cash to buy them, any small potato would work as a substitute. And since I am not big on drowning summer salads in mayonnaise, I’ve made this potato salad olive oil-based. Perfect for summer barbecues, or rainy May days in Iowa. 

Fingerling Potato Salad

(Printable Recipe)

Ingredients:
*1 1/2 lbs. fingerling potatoes, or other small potato variety
*1 Tbsp. cider vinegar
*1 tsp. kosher salt
*1 cup fresh basil leaves
*1 Tbsp. lime juice
*1/3 cup olive oil
*2 Tbsp. grated Parmesan cheese
*2 Tbsp. honey mustard
*2 Tbsp. Greek yogurt or mayonnaise
Additional kosher salt and black pepper

Instructions:
*Place potatoes in a large pot with enough salted water to fully cover the potatoes. Bring water to boiling and continue to cook potatoes for 10 to 15 minutes, until fork tender. Transfer potatoes to a strainer and rinse with cold water to stop the cooking process.
*Transfer strained potatoes to a large zip top bag with the cider vinegar and kosher salt. Shake to evenly coat and refrigerate for at least 1 hour, up to one day.
*Meanwhile, prepare the dressing. In a food processor or blender, combine the basil leaves, lime juice, olive oil, Parmesan cheese, honey mustard, and Greek yogurt or mayonnaise. Process or blend until creamy.
*Place the refrigerated potatoes in the food processor, with the dressing, and pulse until potatoes are coarsely chopped but not blended. Transfer to serving bowl and sprinkle with salt and black pepper.

Happy Cooking!

Madison

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