……………………………………………………. Baking our mark

Mustard-Roasted Potatoes July 1, 2012

Filed under: Side dish,Vegetarian — krandle @ 8:36 am
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Sometimes, I can look at a recipe and know immediately that I will love it and that it will turn out delicious. One of the only other places I get this sense of recognition, oddly, is on my daily walks to and from work. Sometimes, I see another girl, tromping along in her tennis shoes and business casual attire, hair a mess, carrying a giant bag – and I can just tell we could have a good conversation. Even if we just talked about walking and the homeless people we see and how we think we’re in every tourist’s photo of the Swann Memorial Fountain, I can just tell that it would be nice.

But here’s where the vague similarity between recipe research and  my identification with strangers ends. I have never once walked up to one of these fellow walkers to chat, and I can’t say that I have a strong desire to; I’m content to leave them alone in their own universes.

The recipes, however, I keep.

Mustard-Roasted Potatoes (from B.A.)

1/2 cup whole grain Dijon mustard
2 Tbs. extra-virgin olive oil
2 Tbs. (1/4 stick) butter, melted
2 Tbs. fresh lemon juice
3 garlic cloves, minced
1 Tbs. dried oregano
1 tsp finely grated lemon peel
1 tsp. coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F.

Spray 2 large rimmed baking sheets with nonstick spray.

Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel and salt in large bowl to blend. This can be made ahead of time and refrigerated until you’re ready to roast the potatoes.

Add potatoes to the large bowl and stir to coat. Sprinkle generously with freshly ground black pepper.

Divide potatoes between two lightly greased baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.


Cold Black Bean & Corn Salad July 25, 2011

Filed under: Dinner,Lunch,Salad,Side dish,Vegetarian — Michelle Jackson @ 2:00 pm
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Emphasis here is on the cold part of this salad.  I’ve been having a really hard time with cooking lately… my bedroom thankfully has a/c, but the rest of our house does not, so anything requiring even so much as a microwave heat-up has been painful. But, all of K’s beautiful no-heat-necessary recipes of late have inspired me to get my butt back into gear, and actually make something beyond sliced watermelon for dinner. The result is a really versatile salad with lots of options to include protein and spiciness. Eat with tofu (like I did), with salad greens and toasted flatbread, or just by itself. Please excuse the terrible photo… that’s a heat glare.

1 can black beans

2 cans chickpeas

1 can sweet corn

1 can black olives

1/4 cup lemon juice

1 tablespoon spicy brown mustard

1/8 cup olive oil

1/8 cup balsamic vinegar

Black pepper, garlic powder, cumin, paprika, hot sauce to taste.

Combine the drained beans, corn, and olives in a large bowl, and toss with mustard/oil/vinegar and spices. Eat with lightly pan-fried tofu (pictured) or with a cup of fresh spinach. Couscous or rice would also be tasty. This makes quite a bit, so refrigerate the leftovers overnight to get a stronger marinated flavor.