Another Recipe

More of my favorite foods -- both to eat and to cook!

Rosemary Roasted Potatoes

• 1 1/2 lbs small red potatoes
• 1/8 c olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp minced garlic (or 1 tsp garlic powder)
• 2 tbsp minced fresh rosemary leaves (or 2 tsp dry rosemary)

Preheat oven to 400. Cut potatoes in half or quarters and place in bowl with olive oil, salt, pepper, garlic and rosemary; toss until well coated. Dump all onto a baking sheet and spread out into one layer. Roast in the over for at least 1 hour; turning at least twice to ensure even browning. Cook until crisp.

NOTE: When I don't have the fresh spices, I will use the substituted dry or powder ones, but they are definitely not as good. If you have time to plan ahead, make a special trip to the grocery store for your herbs -- it's worth it!

Some recipes

There are a few recipes that I make that people ask for the recipe over and over. Although I've tried to share these on a special recipe-sharing website, I don't think the interface is very friendly and so people keep asking me directly anyway. So now I've decided to start posting these on my blog so I'll have a permanent link I can share with anyone.

This first recipe actually came from one aunt who gave it to another aunt, who served it to me and now I continue to pass it along. Because I am lazy, I don't brown the butter, but just melt it into the sauce which works nearly as well. Also, because I love the sauce so much, I usually double or quadruple it for the same amount of asparagus.

Asparagus Andrea

• 2 lbs asparagus
• 2 Tbsp butter
• 2 tsp soy sauce
• 1 tsp balsamic vinegar

Preheat oven to 400. Spray cookie sheet with Pam and place asparagus on it. Cook in oven for 12 to 15 minutes until tender. Brown butter, then add soy sauce and balsamic vinegar. Pour over asparagus before eating.


This next one I got from the Food network. The recipe calls for just cauliflower, but I usually make it with both broccoli and cauliflower.

Oven Roasted Broccoli and Cauliflower

• 1 lb cauliflower, cut into 1.5 inch flowerets
• 1 lb broccoli, cut into 1.5 inch flowerets
• 1/3 c extra-virgin olive oil
• 2.5 Tbsp lemon juice (or I use 1 Tbsp lemon and 1 Tbsp lime juice)
• 1.5 tsp chopped fresh rosemary (or I use .25 tsp basil)
• 1.25 tsp kosher salt
• .5 tsp fresh cracked pepper
• 1.5 tsp minced garlic (or .25 tsp granulated garlic)

Preheat oven to 375. In large bowl, combine everything except the garlic (if it is fresh). Toss to mix well and place in shallow roasting pan. Put pan in oven and stir every 10 minutes. Cook until tender and caramelized around the edges, about 30 to 35 minutes. Add the fresh garlic for the last 5 minutes.