Food for My Family » Side Dishes http://foodformyfamily.com ...one plate at a time. Wed, 16 May 2012 19:55:09 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Mason Jar Meals: Ranch Chicken Salad in a Jar http://foodformyfamily.com/recipes/ranch-chicken-salad-in-a-jar-mason-jar-meals http://foodformyfamily.com/recipes/ranch-chicken-salad-in-a-jar-mason-jar-meals#comments Thu, 26 Apr 2012 18:37:18 +0000 Shaina http://foodformyfamily.com/?p=11243 An easy on-the-go lunch or dinner, this ranch chicken salad is a great way to repurpose your leftovers, make lunch grab-and-go, and ensure you’re eating right even when life feels like it’s running a marathon.


I roll over, kicking the covers off and lying there in my bed, letting myself adjust to the temperature difference. The cold air washes over me. Slowly, I open my eyes, daylight streaming in through the windows feels far too bright for the time of day.

Closing my eyes again, I listen for the sounds of life in the house.

In a perfect world, I’ll have a few minutes to sit at the computer, letting the feeling of being upright rush over me and sipping a cup of coffee before the kids come running out needing help finding clothes, breakfast, testing the weather to see if they can get away with shorts, searching for the homework they swear up and down to have put in their backpack last night that has mysteriously vanished. And lunches.

Every evening after dinner I spend a few minutes repackaging our leftovers so they’re easy to grab for lunches. Including Ole, there are currently four lunches that need to go out the door each morning. Having those things together, even partially, before the morning rush hits does a lot to keep me sane. Enter: the mason jar.

The jar does a lot to keep the things inside fresh, the lunch in one neat package, and to keep packing it simple. I loathe the lunches that have seven separate containers that never seem to fit in the dedicated lunch box. Not to mention that those school lunch emergencies always seem to occur five minutes before the bus pulls up. The jar means I just need to add an apple on the side, a slice of bread, a simple snack and everything is ready to fly out the door. Additionally, it makes a great picnic meal, with everyone getting a jar and a fork instead of multiple dishes and plates, and when you’re done, it’s easy to cap off and carry back instead of storing dirty dishes somewhere.

Last month I had the opportunity to travel to New York to shoot a video for Hellmann’s Mayonnaise. My job is hard. I get to see people I love, like Amanda. It involves staying in Kimpton Hotels, which are easily my favorite hotel chain and have been for the last four years. You can see our gorgeous rooms at the Eventi Hotel on Amanda’s site. Finally, it involves laughing in the green room with a bunch of wonderful bloggers. Oh, and that bit about shooting a video. There was some of that going on, too.

Amanda is addicted to Instagram, which I’m sure is why she has her phone out in this photo. At the moment she’s in Italy, and her pictures of her trip have been just amazing. It was Amanda’s idea to make our dish in a jar. It’s because she’s a dessert lover, and I’m pretty sure the jars remind her of the photo shoot we did for Desserts in Jars last October.

Ignore that I tell you this twice in the video thanks to editing: The wet ingredients go on the bottom. It keeps them separate from the lettuce, which prevents it from wilting. Wilted lettuce does not a good salad make.

The Facts

  • I used a 1-Liter Leifheit Canning Jar They are one of my favorite jar manufacturers. You can use any 1-quart or 1-liter jars, but be sure you pick one with a wide-mouth lid.
  • This will easily stay 5 or so days in the refrigerator, so you can make a variety on Sunday night and have lunches for the week ready to go.
  • If you skip the video, you can just shake it up to combine all the ingredients before you eat, or you can just open it and stir it as you go.

1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
2 tablespoons parsley, minced
2 teaspoons fresh chives, minced
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and pepper
6 ounces cooked pasta shells or other small shape
6 ounces chicken, cooked and cut into pieces
1 red pepper, chopped
2 cups fresh spinach or baby lettuces

In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.

On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.

When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.


Makes 2 salads in a jar.
Copyright © Food for My Family.

]]> http://foodformyfamily.com/recipes/ranch-chicken-salad-in-a-jar-mason-jar-meals/feed 40 Bean and Barley Arugula Salad: A Picnic for the Planet Giveaway http://foodformyfamily.com/recipes/bean-and-barley-arugula-salad-a-picnic-for-the-planet-giveaway http://foodformyfamily.com/recipes/bean-and-barley-arugula-salad-a-picnic-for-the-planet-giveaway#comments Wed, 18 Apr 2012 17:55:54 +0000 Shaina http://foodformyfamily.com/?p=11182 Large cannellini beans, barley, and arugula mix together to become an easy salad for bringing to the park to enjoy on a warm spring day. April 22nd is Earth Day. Get involved. Have a Picnic for the Planet.


The weather has been kind lately. Too kind, almost.

Where I live the weather can change quickly, from sunny and warm to cold and snowing overnight (as it did Sunday to Monday this week). The changing seasons and shifting temperatures remind us to take advantage of the good weather while it’s here: forcing us outdoors, inviting the neighbors over at the last minute, postponing dinner to get a family bike ride in. If you live in a climate that is regularly 70 degrees and sunny, taking advantage of a nice day to get outside and enjoy it may not be a priority. You get overly comfortable with the idea that tomorrow will be just as nice, every bit as enjoyable and inviting.

Never stop taking advantage of those perfect moments when the breeze is gently blowing, the sun slowly setting in the west. Those nights are the perfect excuse for an outdoor picnic, for standing around with friends and neighbors and talking. Your house doesn’t need to be clean, but you can still enjoy the weather and the company of the people you love.

Sunday, April 22nd is Earth Day, and the Nature Conservancy is encouraging everyone to get outside and enjoy and celebrate the planet we live on. Last year’s Picnic for the Planet boasted over 600 picnics in 61 countries across the globe. This year, The Nature Conservancy is going for the official Guinness Book of World Records title for the most people picnicking in a 24-hour period. Find out how you can join in on Picnic for the Planet and get involved in setting the record!

2 cups cooked barley
2 cups cooked cannellini beans
1/4 cup diced red onion
1/2 lemon, juiced and zested
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 cups baby arugula leaves

In a large bowl, combine the barley, cannellini beans, and red onion. In a small container, whisk together the lemon juice and zest, red wine vinegar, salt, black pepper, and crushed red pepper. Slowly whisk in the oil. Pour the dressing over the barley and bean mixture and toss to coat evenly. Place the bowl in the refrigerator and allow to sit for 30 minutes for the flavors to combine.

Just before serving, add in the tomatoes and arugula, and toss to combine. Serve chilled.


Makes 6 servings.
Copyright © Food for My Family.

A Giveaway:

I’m giving away a Picnic for the Planet basket from The Nature Conservancy full of fun picnic supplies for the summer!

  • Coleman Collapsible canvas basket lined with gingham fabric
  • Official Picnic for the Planet merchandise (water bottle, tee, blanket, temporary tattoo)
  • Reusable bamboo utensil set by To-Go Ware
  • Popchips
  • Peeled Snacks organic dried fruit
  • Green and Black chocolate bar
  • Back to Nature crackers and cookies
  • Burt’s Bees chapstick

TO ENTER:

  1. Simply leave a comment on this anyone telling me what you’re doing for Earth Day, what you like to bring to picnics, just say hi.
  2. Follow Food for My Family and The Nature Conservancy on Twitter and Tweet the following and leave a comment letting me know you did:

    Enter to win a @nature_org Picnic for the Planet basket from @FoodforMyFamily http://wp.me/puu57-2Um #giveaway

  3. If you follow Food for My Family or The Nature Conservancy on Facebook, let me know with a comment.

Make the rounds for more chances to win:
::All Day I Dream About Food
::A Spicy Perspective
::Cookin Canuck
::Created By Diane
::Dine & Dish
::Food for My Family
::Gourmande in the Kitchen
::I am Baker
::Jeanette’s Healthy Living
::The Little Kitchen
::Tidy Mom

THE RULES:

This giveaway will run until Sunday, April 22, 2012 at 11:59 pm CDT and is open to all U.S. residents 18 years of age and older. A winner will be chosen at random using Random.org from all eligible entries. Chosen winners must respond within 48 hours of notification to claim their prize. Good luck!

]]> http://foodformyfamily.com/recipes/bean-and-barley-arugula-salad-a-picnic-for-the-planet-giveaway/feed 86 Roasted Asparagus and Spinach Quinoa Salad with Lemon Vinaigrette http://foodformyfamily.com/recipes/roasted-asparagus-and-spinach-quinoa-salad-with-lemon-vinaigrette http://foodformyfamily.com/recipes/roasted-asparagus-and-spinach-quinoa-salad-with-lemon-vinaigrette#comments Fri, 06 Apr 2012 19:49:13 +0000 Shaina http://foodformyfamily.com/?p=11132 A springtime salad with lemon roasted asparagus, quinoa with lemon vinaigrette and roasted shallots, all atop a fresh spinach bed.


Easter is coming.

This isn’t a new revelation. It’s just fact, a fact that I’ve been avoiding. I may have even been hiding from it as though it frightens me. The same way I cowered under my covers after viewing a TV special in the ’80s, convinced that a panther lie in wait in my closet. I was paralyzed by fear then, knowing that if I moved even the smallest bit or tried to make a break for the door the panther would pounce, and I would be a goner.

I often run away from social situations, knowing this is not where I shine, and while Easter happens to only contain safe situations where I’m surrounded by family and friends, I still find myself dreading going through the motions. (Aunt Cindy, I apologize. It’s not you. It’s me.)

Not only that, but I’ve been asked to bring dessert to each and every dinner and meal. Dessert. I can do that. I have a cheesecake bars recipe idea with a light lemon crust that I’m trying out on my aunts and uncles and cousins, and there will be carrot cake tomorrow by request for Kiera’s 12th birthday. (Did I just type that? Twelve.)

The real issue here, is that I don’t want dessert. Instead, I’ve been feeling a lot like eating salad. So, while I prepared to embark on creating enough dessert to feed two separate crowds and a total of 55 people, I made myself a salad. THIS is what I would bring if I were asked to bring salads instead of dessert. They all missed out.


Have a wonderful weekend, whether you’re celebrating Passover, Easter, or just the coming of the sun. Eat a salad. Enjoy the weather.

1 cup quinoa
1 pound fresh asparagus spears, ends trimmed
2 tablespoons olive oil
1 whole lemon, juiced and zested
kosher salt
cracked black pepper
3 shallots, peeled and halved
2 tablespoons butter
1 tablespoon sherry

For the lemon vinaigrette:
2 tablespoons fresh lemon juice (use remaining 1/2 lemon from above)
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil

4 cups fresh baby spinach leaves or other baby lettuce mix

Preheat the oven to 400º F. Line a baking sheet with parchment.

Rinse quinoa in a small mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water. Turn heat to medium-high and bring to a boil. Once the water is boiling, cover and reduce heat to low. Simmer for 15 minutes or until all the water is absorbed.

While the quinoa is simmering, toss the asparagus spears in 2 tablespoons of olive oil. Arrange the spears on the parchment-lined baking sheet. Squeeze half of the lemon over them, soaking the ends as much as possible with the juice. Sprinkle lightly with salt and pepper.

Place the halved shallots, cut side up, in a small ramekin. Dot the butter over the top. Pour the sherry over the shallots and sprinkle lightly with salt and pepper. Place in the oven alongside the asparagus. Bake the asparagus for 8 to 10 minutes until the asparagus ends start to brown lightly. Leave the ramekin with the shallots in another 10 minutes or so until the cut ends start to brown.

Make the vinaigrette: Whisk together the lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle the olive oil in while continuously whisking until all of the oil is incorporated.

When the quinoa and shallots are finished cooking, break up the shallots using a spoon so the sections come apart and pour the shallots and the butter sauce they were baked in into the quinoa. Add the lemon vinaigrette and stir until quinoa is coated.

In a serving dish layer the spinach leaves, dressed quinoa, and the asparagus. Garnish the entire dish with lemon zest. Serve immediately.


Makes 6-8 servings.

Copyright © Food for My Family.
]]> http://foodformyfamily.com/recipes/roasted-asparagus-and-spinach-quinoa-salad-with-lemon-vinaigrette/feed 19 Mediterranean-Style Brown Rice Bake with Hinode Rice http://foodformyfamily.com/recipes/mediterranean-style-brown-rice-bake-with-hinode-rice http://foodformyfamily.com/recipes/mediterranean-style-brown-rice-bake-with-hinode-rice#comments Wed, 22 Feb 2012 17:13:49 +0000 Shaina http://foodformyfamily.com/?p=10954 A Mediterranean-style rice bake with marinated artichoke hearts, sun-dried tomato and goat cheese is just the thing for those end-of-winter days.
Pin It

We live in meat-and-potatoes country. My husband grew up on it, and my family is guilty of it as well. Still, despite our upbringing, my husband and I don’t often fall back on the food of our childhood dinner tables. Instead, we choose to round out meals in a more eclectic fashion, often opting for alternative carbohydrates.

More often than not—in part thanks to our Zojirushi—we end up with a protein, a large number of vegetables and rice. We bake it, turn it into pilaf, slow cook it into creamy goodness, panfry it and add it to soups. It is definitely a staple at the dinner table, and it even makes it s way into lunch boxes at school quite often.

It seemed an obvious choice, then, when the people at Sun Foods came to see if I’d be interested in trying out their rice products, maybe creating a few recipes and becoming a spokesperson to share—well—rice with you. It was even more obvious when I learned their goal was to get families eating more whole grains, which means more brown rice, at their family dinner table.

There are days when family dinners are a daunting task. The light seems to be sucked from the sky all too quickly, leaving hungry mouths and plenty of homework, errands, and daily chores still left to do before heads hit their pillows.

Even on the busiest of days, however, I’m aware that I still need to be doing my best to provide healthy meals for those small people who are depending on me, and in those minutes, it’s wonderful to have products to turn to like Hinode‘s Brown Rice Pouches that can get brown rice on the table in just a matter of minutes.

Add to that a wide selection of products from jasmine and basmati rice all the way to black rice (you so need to try some “Forbidden Rice;” it’s a superfood, you know) and I was smitten. Luckily, so are my kids, because we’ve been eating even more rice than usual lately.

Back in January I flew down to Florida to share a few rice facts on an episode of The Balancing Act, which will air this Thursday, February 23rd at 7:00am ET – 8:00am PT on Lifetime Television channel.

If you’d like to try Hinode’s products, grab a $0.55/1 Hinode Dry Rice printable coupon or a $1/2 Hinode Microwaveable Rice printable coupon. I’ll be around here and there as we launch Hinode Rice products at Kroger, Safeway and Walmart stores. To find the nearest retailer near you, visit Hinode’s Store Locator.

This rice bake is a great meal on its own, and it reheats into enviable lunches. With preserved foods like artichoke hearts and sun-dried tomatoes, it transitions us from winter to the beginning of spring, just as the first asparagus start to appear.

3 cups cooked Hinode medium-grain brown rice
1 cup small artichoke hearts, quartered
1 cup asparagus pieces about 1″ long, blanched
½ cup sun-dried tomatoes in oil, with oil
¼ cup diced roasted red pepper
6 ounces chèvre
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 375º F. In a large mixing bowl, combine rice, artichokes, asparagus pieces, sun-dried tomatoes and roasted red pepper. Stir to combine. Cut off 4 ounces of the chèvre and break into ½”-sized pieces and add to the bowl. Add red wine vinegar, olive oil, parsley, salt and pepper and toss to combine.

Spread rice mixture into a 2-quart casserole dish. Dot the top with remaining chèvre. Bake for 25-30 minutes or until heated through and goat cheese begins to brown lightly.

Remove from oven. Serve warm.


Makes 6-8 servings.
Copyright © Food for My Family.

Disclaimer: I have been hired by Hinode and SunFoods as a spokesperson. Part of that role was telling you all that I’m doing it, but I also get to fly around and promote them beyond the internet, too.

]]> http://foodformyfamily.com/recipes/mediterranean-style-brown-rice-bake-with-hinode-rice/feed 21 Honey Sesame Dressing for Asian Chicken Salad http://foodformyfamily.com/recipes/honey-sesame-dressing-for-asian-chicken-salad http://foodformyfamily.com/recipes/honey-sesame-dressing-for-asian-chicken-salad#comments Sun, 18 Sep 2011 15:19:57 +0000 Shaina http://foodformyfamily.com/?p=9877 A simple salad for the last days of summer with an Asian-inspired honey sesame dressing and marinade.

Every year I feel as though I’m hanging on to the last bits of summer, wishing the sun’s rays to remain warm and strong just a bit longer so as to delay the inevitable winter, the graying of the plants and the whiteness that will eventually come and blanket my little piece of the earth.

I appreciate the seasons. I suppose any true Minnesotan must, lest you drive yourself crazy. There’s a peace and calm that comes with the winter, a stillness as the world rests and waits to spring forth again, green and beautiful once more.

While it’s still here, though, I’m holding tight to the green, the lushness of the end of summer and the welcoming of winter, as leaves turn and the produce at the market changes from shades of bright berries and herbs to the warm colors of fall with its orange pumpkins and a rainbow of winter squash.

For now, we snap peas in the garden wearing jeans and sweaters instead of shorts and t-shirts. We snack on crisp apples rather than melon and berries and start backyard fires before the sun goes down for warmth.

Winter always brings a sense of melancholy for me, as I say goodbye to my garden and clear the yard to prepare for its snow blanket, but what I’ll miss most of the warm summer sun is the salads and meals thrown together with abandon, pulled from the ground and placed directly on the table for all to enjoy.

Our menu is changing with the seasons, but I’m not quite ready to give up with the last two days of summer left to celebrate. Here’s to tailgating, backyard campfires and a new season before us, but for now – today – I’ll enjoy a salad, fresh with greens, snow peas and a hint of orange to show that fall is here and winter is coming.

Honey Sesame Dressing:
1/2 cup soy sauce
1/3 cup honey
1/4 cup rice wine vinegar
1 clove minced garlic
1 tablespoon minced ginger
2 tablespoons toasted sesame oil
1/2 cup + 3 tablespoons grape seed oil, divided

Sesame Crusted Almonds
1 tablespoon grape seed oil
1 tablespoon sesame seeds
1 cup raw almonds

Chicken Salad:
2 large or 4 small chicken breasts
6 cups salad greens
1/2 cup snow peas, ends snipped
2 mandarin oranges, peeled and sectioned
3 green onions, diced

In a small bowl, whisk together soy sauce, honey, rice wine vinegar, garlic and ginger. Slowly drizzle the sesame oil and 1/2 cup grape seed oil into the bowl while whisking continuously until emulsified. Remove 1/3 cup of the marinade to a separate bowl. To that bowl drizzle and whisk in the remaining 3 tablespoons of oil. Set aside for dressing the salad. Separate 3 tablespoons of the marinade and set aside. Add chicken breasts to the remaining marinade.

In a small pan over medium heat, heat grape seed oil. Add sesame seeds and stir to coat in the oil. Toast for 30-60 seconds until lightly golden. Add in almonds and 3 tablespoons of the marinade mixture. Continue cooking until almonds and sesame seeds are caramelized, stirring frequently.

Heat grill to medium. Place chicken on the grill and cook for 4 minutes on each side. Turn once more and cook a final 3-4 minutes. Remove chicken to a plate, tent with foil and allow to rest for 5 minutes.

While the chicken is resting, layer greens, snow peas, oranges and green onions in a bowl. Sprinkle almonds over the greens. Slice chicken breast thinly and place on top of the salad. Drizzle with honey sesame dressing and serve immediately.

Makes 4 servings.

Copyright © Food for My Family.
]]> http://foodformyfamily.com/recipes/honey-sesame-dressing-for-asian-chicken-salad/feed 20 Spicy Orange Wasabi Fries: Boiled and Broiled http://foodformyfamily.com/recipes/spicy-orange-wasabi-fries-boiled-and-broiled http://foodformyfamily.com/recipes/spicy-orange-wasabi-fries-boiled-and-broiled#comments Fri, 05 Aug 2011 13:15:29 +0000 Shaina http://foodformyfamily.com/?p=9555 Togarashi is a spice blend often seen in Japanese cooking, dating back many centuries. Borrowing some traditional seasonings there and adding in the element of wasabi, these spicy orange wasabi fries are a perfect mix of East meets West, giving you a fry worthy of standing next to a sushi night or bowl of ramen, but just as easily finding a place on a plate next to a burger.

There was a green bush in the garden last year that sparked several conversations between Ole and I. What was it? How did it get there? As I was a disorganized gardener last year with way too much crowding in the new beds and working on starting both a strawberry and a raspberry patch in other beds, I was at a loss. What had I planted in the far corner of the strawberry bed?

I vaguely remembered being at the farmers market, picking up plants that were on my list of things to put in the ground when this compulsiveness had led me to grab a few more than I had originally intended. It’s how I ended up with a spaghetti squash and a pumpkin that were taking over a good portion of my backyard together.

While compulsiveness did lead to a gorgeous carving pumpkin for my daughter and plenty of pumpkin puree and pepitas for pesto, this particular plant was a bit different. For one, it was huge, taking up a good two-foot square in the corner, leaning precariously over the edge of our rock-sided bed and looking rather invasive next to my small strawberry plants. And I couldn’t remember what it was.

Not appearing to produce any edible fruit or vegetable, I was confounded. What had I purchased in my farmers market folly? Only later, after I pulled up the large mass of green would I discover the mass of potatoes in the ground. Perfect and tiny and ready to boil. Today, however, there’s a bit of a broil after the boil.

I shared my process of testing the perfect method of baking french fries last week for the Alexia Foods Reinvent a Classic Challenge, and then I boarded a plane for Pennsylvania, where I was then driven out into a gorgeous setting for Big Summer Potluck only to realize there would be no chance for me to upload the recipe for my post once I arrived. I appreciate your patience, especially my neighbor, Mike, who only heard of said french fries while his wife had the privilege of tasting them, and has been bothering me for the last five days to share already.

Start by cutting potatoes into matchsticks. I left the skin on because I was told growing up that all the nutrients are in the skin.

Cover the fries in a mix of rice wine vinegar and water. Boil for just 8 minutes. The goal is to have soft potatoes that are nowhere near that overcooked state where they get grainy and fall apart if you even bring a fork remotely near to the surface.

While the potatoes boil, grind the spices together: dried orange peel, wasabi, red pepper flakes and ground ginger all add to these fries.

The partially cooled potatoes get tossed in a bit of oil and the spices.

They’re laid out evenly and we’re ready to broil until golden, crisp and perfect for snaking on.

The balance of acid and spice here made these great for snacking, and between my neighbors and my eldest daughter who was home at the time, they disappeared quickly, leaving none for the men. Poor guys.

A huge thank-you goes out to Alexia Foods for letting me be a part of this campaign! There really is nothing like getting paid to do what you love.

2 pounds russet potatoes, julienned with skin on
12 ounces rice wine vinegar
1″ knob fresh ginger
2 cups water
1 teaspoon wasabi powder
1 teaspoon toasted sesame seeds
1 teaspoon dried orange zest
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
½ teaspoon kosher salt
3 tablespoons grapeseed oil

Place julienned potatoes in a small saucepan. Cover with rice wine vinegar. Peel ginger and chop into large chunks. Add to saucepan. Pour in water to cover potatoes. Bring the saucepan contents to a boil. Reduce heat and simmer for 7 minutes. Allow to cool in the liquid for 10 minutes. Drain. Place the potatoes in a bowl and toss with grapeseed oil.

Using a mortar and pestle, grind together wasabi powder, sesame seeds, orange zest, red pepper flakes and ginger until no large chunks remain. Mix in salt. Sprinkle wasabi mixture over the oiled potatoes and toss gently to coat.

Spread the potatoes onto a parchment-lined baking tray and broil approximately 6 inches from broiler. Broil on high for 5-7 minutes until golden brown. Flip and broil the second side 3-5 minutes until brown and crisp. Remove from broiler and let rest slightly before serving.

Serve with an orange-zested aioli for dipping.


Makes 4 servings.
Copyright © Food for My Family.
]]> http://foodformyfamily.com/recipes/spicy-orange-wasabi-fries-boiled-and-broiled/feed 24 Grilled Vegetables in Easy Foil Packets http://foodformyfamily.com/recipes/grilled-vegetables-in-easy-foil-packets http://foodformyfamily.com/recipes/grilled-vegetables-in-easy-foil-packets#comments Tue, 24 May 2011 13:01:39 +0000 Shaina http://foodformyfamily.com/?p=8982 Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at GoodLife Eats this morning about a certain Roasted Potato and Spinach Frittata and striving for grace during moments of stress, and I’m excited to welcome Tara from Unsophisticook to Food For My Family where she shares one of her go-to grilled vegetable recipes in easy foil packets :

Much like Shaina, I place a high priority on feeding my family wholesome and healthful meals. This can be challenging with five active kids, but my husband and I have managed to become pretty adept at squeezing a nutritious dinner in between school and one of the myriad sports practices scheduled each evening. Often you’ll find him manning the grill while I whip up a couple of easy sides — our version of a 30-minute meal.

Along with grilled corn on the cob and baked sweet potato fries, another of my favorite go-to sides is grilled vegetables which can be tossed on the grill right alongside your protein. Wrapping them in aluminum foil packets allows them to cook faster and seals in all of the great flavors that you combine. Plus the recipe can easily be modified to create a variety of different sides that will complement any meal.

The basic recipe is quick and easy. Just slice up your peppers, onions and carrots and toss them with some olive oil, salt and pepper in a large bowl. In this case, I used some organic baby carrots that didn’t need any additional slicing.

Fold a large piece of aluminum foil in half and place your veggies in the center. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.

Grill over medium-high heat for about 15-20 minutes until done. Open your foil packet carefully as it will be filled with steam.

Visit Life…Your Way to see all of the Ultimate Blog Swap participants!

Ingredients:

1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1/2 red onion, sliced
8 oz. baby carrots
4 tablespoons extra virgin olive oil
1 teaspoon fresh cracked black pepper
1 tablespoon kosher salt

Directions:

Slice peppers and onion and place in a bowl with baby carrots. Toss with extra virgin olive oil, kosher salte and fresh cracked black pepper.

Fold two large pieces of aluminum foil in half. Divide the vegetables up and place half in the center of each piece. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.

Grill over medium-high heat for about 15-20 minutes until done. Open your foil packets carefully as they will be filled with steam.

This should make enough to feed 4-6 people; however, it’s always nice to have some left over to use in omelets, soft tacos or sauces.

For a little variation on the basic recipe, you could try these combinations:

  • Italian
  • cherry tomatoes
  • green peppers
  • white onion
  • mushrooms
  • fresh basil
  • garlic
  • Asian
  • baby carrots
  • snow peas
  • broccoli
  • white onion
  • zucchini
  • soy sauce
  • Greek
  • zucchini
  • cherry tomatoes
  • white onion
  • green peppers
  • Greek seasoning
  • feta cheese

Copyright © Food for My Family.


Tara Kuczykowski is a married mom of three boys and two girls, ages 2 to 8 years, living in Columbus, OH. As a former career-oriented professional turned stay-at-home mom, reconciling champagne tastes with a tap-water budget was a challenge, especially with a large family. You can ooh and ahh over Tara’s cost-cutting methods on her blog Deal Seeking Mom and then head over to let her feed you as well on Unsophisticook.
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