Monday, January 31, 2011

Simple Food

Sauteeing is very fast and relatively simple, and roasting is a little less speedy but REALLY simple.  I love the simplicity of roasting in the oven.  You just take good quality ingredients, give them a little flavor and the heat of the oven makes them AMAZING!  When you think of roast, you may think of that Sunday roast at your Grandma's house or roasting a Thanksgiving turkey.  When I think of roasting, I think of a very simple weeknight dinner where I get to spend the cooking time playing with my kids.  Yes, that is the glory of roasting...  It is hands off.  The oven is not just for meat and potatoes anymore.  To make vegetables extra flavorful, drizzle with a little good olive oil, salt and pepper or maybe even cajun seasoning and/or some herbs, and many of them are tender with a wonderful intense flavor in 20 minutes or less.  Here are some of my favorite meats and veggies to roast in the oven:
  • Broccoli - just a drizzle of olive oil and Salt and pepper
  • Cauliflower - just a drizzle of olive oil and Salt and pepper
  • Mix any combination of vegetables such as:  multi-colored sweet bell peppers, zucchini, yellow squash, button mushrooms drizzled with olive oil, salt and pepper and some herbs such as thyme, oregano, basil, rosemary, etc.
  • Asparagus - just a drizzle of olive oil and salt and pepper
  • Spaghettie squash - cut in half, remove seeds, brush with olive oil, salt and pepper and roast flesh down until tender (about 45 minutes) and then use a fork lengthwise to remove flesh like spaghetti
  • Butternut squash - cook like Spaghetti squash or peel and cut into chunks, drizzle with olive oil and salt and pepper and roast until tender
  • Sweet Potatoes - Either roast whole or you could cut into chunks, thin slices or "fries", drizzle of olive oil and salt and pepper.  Make sure you cover your pan with foil if roasting whole because the sugar from the potato will burn and make a mess on your pan.
  • Tomotoes - cut grape tomotoes in half or larger tomatoes in half or quarters, drizzle with olive oil and salt and pepper.  These will become so sweet and add amazing flavor to a pasta dish or they are delicious served with a little parmesan cheese on top.
  • Onions - just drizzle with olive oil and salt and pepper.  They add fantastic flavor to any mixture of vegetables and you will marvel at how sweet they become with roasting.
  • Marinated Pork Tenderloin, pork chops or chicken breasts - Marinate in your favorite lite vinaigrette such as Newman's Own Lite Balsamic Vinaigrette or a combination of olive oil, fresh herbs, maybe garlic, salt and pepper and an acid like vinager or even diced roasted tomatoes with juice. 
  • Salmon steaks brushed with pesto
My favorite thing about roasting is that you can create an entire meal in the oven and usually even on one sheet pan.  This is your chance to buy some of those beautiful vegetables that you see in the produce section, but don't know what to do with them.  If you are mixing your veggies, just try to cut the tougher veggies into smaller pieces than the more tender veggies, so they will all become tender at the same time.  For instance, if you are cooking baby red potatoes along side peppers, squash and mushrooms,  You would cut the potatoes the smallest, followed by the peppers and squash and then the mushrooms the largest.

Tip:  If you are making dinner in the oven, cut up some extra veggies and roast them at the same time and you can use them for another meal later in the week.  Mixed roasted vegetables are fantastic mixed in with whole wheat pasta and marinara sauce.

WHAT'S FOR DINNER?
My parents are in town, so we are having one of those dinners that looks slightly fancy, but is quick and easy to make and of course very healthy...

Italian Marinated Pork Tenderloin
Servings: 6

2 Medium-sized Pork Tenderloins (makes great leftover pork sandwiches)
1/2 cup Olive Oil
1 T Minces garlic
1/2 to 3/4 cup of mixed fresh herbs such as oregano, thyme, rosemary, basil, etc.
1/2 t onion powder
1/3 to 1/2 of a can of diced roasted tomatoes with juice (I really like Miur Glenn)
1/2 t salt
1/4 t pepper

Mix ingredients in gallon-sized ziplock bag and add pork tenderloins and make sure that meat gets well coated in marinade.  Marinate for 30 minutes to 24 hours.  Remove tenderloins from bag and place on a sheet pan coated with cooking spray or olive oil.  Roast for 25 to 35 minutes or until tenderloin has an internal temperature of 160 degrees.

While the pork is roasting, I will also roast a spaghetti squash and mix the "spaghetti" flesh with  a good bottled marinara sauce, and serve with a chopped salad of lettuce, grape tomatoes, yellow sweet bell pepper, matchstick carrots, cucumbers and mandarin orange slices.

CHEERS!

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