The title is pan-roasted carrots and parsnips, but you can see from the photo that I added a tad bit more oil in the pan. So, the first time I made this dish, it was more like fried, instead of pan-roasted. However, this vegetables still turned out very well. Very delicious.
It’s the second time I prepared parsnips. I liked it. I appreciated the combination of the carrots and parsnips. I also liked the way the paprika enhanced the taste. I didn’t have "smoked" paprika and used what I had on hand "regular" paprika. I think it tasted just fine.
I’ve made the pan-roasted carrots and parsnips, several more times. Of course, I’ve used less oil. It’s been perfect!
Pan-Roasted Carrots and Parsnips with Smoked Paprika
as seen on lattes and leggings
2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon smoked paprika (such as Safinter)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
In a cast iron skillet or large saute pan, heat the olive oil over medium heat. Add the carrots and parsnips. Season with salt and pepper and stir to coat the veggies in the oil and butter. Add the poppy seeds and saute for about 7 to 9 minutes, stirring occasionally until veggies cook down and parsnips turn golden. (Add more olive oil if the veggies start to brown too quickly). Add the paprika and stir to coat the veggies. Add the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. Remove the skillet from the heat. Season with salt and pepper to taste. Sprinkle with parsley and serve
The other day, I posted about the Quinoa Salad with Baby Spinach and Grape Tomatoes. I went to make some more and discovered I was out of quinoa. So, I decided to use some leftover chili instead of the quinoa. Well, whaddya know? It didn’t taste bad at all. I mixed together in a pan: Buckwheat chili, tomatoes, onions, spinach, garlic, with olive oil and herbs. Just like the other recipe, it tasted really good.
My friend made some chicken and cabbage stir fry and I liked the sound of it, so I made my own. What I liked about her stir fry was that she added coconut water and ground flax seeds. The coconut water just caught my attention. I stir fried onions, and garlic in some olive oil, added salt and pepper, chicken, let it cook, and then added the cabbage and coconut water. Last, I sprinkled some ground flax seeds. This was a tasty meal and I made again. Another time, instead of chicken, I stir fried mushrooms and cabbage the same way. Simple and delicious. Oh, healthy, too!
So. My love for quinoa continues. I’ve come across a few people, who, to my surprise say they don’t like this wonderful grain because of the taste. I don’t have a problem (obviously). Perhaps, it’s because in the recipes I use, the quinoa is always mixed with something else. I don’t eat the quinoa plain. In this recipe, the quinoa blends very well with the spinach and the tomatoes. Delicious!
The recipe calls for scallion but I didn’t have it. I almost always have red onions, so that is what I used. Red onions are my favorite and it worked out fine. I think the ingredient that made this dish extra special is the sprinkle of nutmeg.
I keep forgetting to add some cheese to the dish, but like Gluten-Free Goddess noted, I didn’t miss it.
I feel like I’m in heaven when I eat this quinoa salad with spinach and tomatoes. Mmm!
Quinoa Salad with Baby Spinach and Grape Tomatoes
as seen on Gluten-Free Goddess
This naturally gluten-free salad is dairy-free vegan yummalicious. If you enjoy dairy food, a crumble of goat cheese or feta would be fabulous (though, honestly, I didn’t miss the cheese).
Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Tiny sprinkle of nutmeg
Squeeze of fresh lemon juice or rice vinegar
Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).
Serve in a bowl. Dig in. Be happy.
I got this lovely recipe from Simple Recipes. There are a lot of simple and wonderful recipes on that blog. I always want to try them. I finally got a chance. I mentioned that I’ve been eating a lot of Brussels Sprouts lately, so it was nice to find a different way to prepare the vegetables. The title is "Peeled Brussels Sprouts", but you don’t have to peel the Brussels Sprouts. I’ve tried both ways and like them equally. The chicken and Brussels Sprouts are just delicious! Love it! Thanks, Juliana!
P.S. One more thing! The recipe calls for blanchingthe brussels sprouts. In this case, I sauteed them, instead. That’s what I like. Then I added the sauteed Brussels sprouts to the chicken.
Peeled Brussels Sprouts and Chicken
1 chicken breast, cut into small chunks
3-4 cloves of garlic
1 tablespoon soy sauce
½ tablespoon corn starch
Salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
½ lb Brussels sprouts peeled (or cut in half)
Marinate the chicken with garlic, soy sauce, salt and pepper. Set aside. In the meantime blanch the sprouts. Make sure that you just blanch, otherwise it will be mush. Just before sautéing the chicken add the corn starch by coating slightly the chicken pieces.
In a wok, sauté the chicken in olive oil. Set aside once the chicken is fully cooked. In the same wok brown the onion, add the blanched peeled Brussels sprouts. Mix gently and add the chicken back to the wok.
Stir gently and serve hot.