Tag Archives: garlic

Easy Grilled Beer Can Chicken

4 Jul

You sure have gotten a lot of postcards from me lately about grilling! Now that we have established that anyone can grill let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Now it’s time to try our hand at chicken. We love simple and it doesn’t get any easier than Beer Can Chicken. The chicken can be seasoned ahead of time or on the spot. You decide. Pop it onto the grill for an hour and voila! You’ve got a whole chicken done to perfection! And the leftovers (if you have any!!)?  BLISS!

Here is how I made my beer can chicken recently. The chicken got seasoned in the morning and put into the fridge till evening. The morning prep made dinner quick to get ready after a busy day. To season this whole chicken, olive oil and some herbs is all this needed. Oh, a bit of salt and pepper is important as well.

*Do NOT wash chicken ahead of using. That actually increases the risk of food borne illness. Please refer to the food safety tip at the end of the blog.

Seasoning this chicken was a snap.

To add flavor to the chicken, I put season salt, pepper, and some salt free seasoning into a small bowl and mixed them together. The chicken got a drizzle of olive oil (inside and out) and rubbed with diced garlic. A simple sprinkle of the seasoning mixture and this chicken is grill ready. You can make your seasoning with anything you prefer, and slather the chicken with as much or as little as you like. Let your flavor personality shine!

This chicken is perfectly seasoned.

At this point, I wasn’t ready to grill the chicken, so I put it into a gallon size ziplock bag and into the fridge for a few hours.

Zip this chicken up and put it into the fridge for a few hours. 

As afternoon waned into evening, I cranked up the gas grill and put all burners on high. As always, when it was hot I cleaned it with a wire grill brush. When the grill was good and hot, the burners on one side were turned off, and the other side went to a medium heat setting.

Now the fun part. No expensive kitchen doodads needed here. Just get a can of beer and pour 1/2 of it out (you can put it into a cup to drink while grilling). Spray the can with non stick cooking spray. Get two little squares of foil ready. Grab everything and head out to the grill with your chicken.

Open the lid of the grill. Take the chicken out of the bag. Stand it up and slide the can of beer up into the bottom (my mom, always the lady, called that part of the chicken the “toot”) of the chicken. Crimp the foil square onto the bottom of each chicken leg. This will allow the chicken to stand up, tripod style, on the grill and the tip of the legs won’t burn.

Put the chicken on the side of the grill that is opposite the direct heat. Since the chicken is not on the direct heat it will cook slowly, assuring a juicy bird when it’s done. Close the lid for an hour.

When you open the grill, you will get the most lovely golden surprise. Just look at this chicken! The skin is crispy, the inside is moist (thanks to the beer) and the herbs are bright and vibrant.

After an hour you will be rewarded with this gorgeous chicken!

But wait!! There’s more!! Time for the side dish. Choose one that is as easy as this chicken. Let me help.

Take zucchini, cut in half, and put just a spritz of olive oil both the skin and the open fleshy side. Salt and pepper the halves. Since your chicken is on the other side of the grill, go ahead and put your zucchini on the direct heat, skin side up. After about 3 minutes, turn them over so the skin is on the grill. Put some decadent fresh parmesan cheese on the top of the zucchini halves, remove the chicken from the grill, and close the lid.

Easy peasy side dish.

Pull the can out of the chicken toot, loosely tent it in foil,  and let it rest. When the cheese is a little melty and the bottom of the zucchini is grilled (about 2 minutes) take them off the heat. Now ring the dinner bell. Now wasn’t that easy? Tell me what you used as seasoning and how your chicken turned out.

*Food safety tip. Do not wash the chicken after removing packaging. Contrary to belief, this actually INCREASES the risk of cross contamination. Washing the chicken can cause splatter of raw chicken around the sink and onto the counter tops. If this was to touch something ready to eat, such as a salad, the possibility of food poisoning becomes possible. For more information on food safety, go here. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-foo

Magnificent Marinade

31 May

You sure have gotten a lot of postcards about grilling from me lately. Let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Time for a barbecue season favorite-pork tenderloin. Boosting flavors by marinading the tenderloin first will ensure savory goodness! Making a marinade is easily customizable for individual flavor preferences and simple to create. Just toss together a few  ingredients that are on hand. No need to worry about a special trip to the grocery store for your marinade.

Grab a gallon size ziplock bag and some kitchen basics. For this marinade, I used garlic, dijon mustard, lemon juice and olive oil. My rosemary is flourishing, so I nabbed some of that to add as well.

uwvktRWNTv+NXliGHhs+0Q

Marinades are easy! Just use what you have on hand!

Put all of the ingredients into the ziplock bag. Mush it around so the flavors come together, and add the tenderloin. Zip the bag. Put the marinading meat into the fridge and go about your day. How easy is that?

A marinade can do it’s job in 20 minutes or all day. You decide. No matter what you do, this step will make sure that your pork is tender and delicious.

TBL2GOOBTV+Y7GhqA4f+Lg

Put your marinade ingredients into a ziplock bag, squish them all together, toss in your tenderloin and zip it up!

When dinner time rolls around, take your marinading tenderloin out of the fridge and prepare for greatness. Grab your cast iron skillet, take it out and place it on the grill. Turn on the gas and light to heat up. If you use charcoal on your grill, get your coals hot before placing the skillet on. Once on, close the lid, and let the skillet heat up.

Get the grill and cast iron skillet good and hot. Searing this tenderloin will be important  when it hits the heat. Take your tenderloin, marinade and all, out to the grill. Bring a little oil, salt, and pepper as well. Add just a thin glaze of oil into the pan and let it heat up for a minute.

The tenderloin will go right from the bag into the skillet. Zip open the bag, use tongs to get the  loin out. Let the extra marinade drip off, then add to your skillet. That sizzle is just what you want to hear!

sE7uhO8oQ32aXsHm3mbMEw

The tenderloin will have the flavorful marinade on it but needs to be properly dressed up. This is when salt and pepper comes into play. Sprinkle it on the top of the tenderloin while the bottom is searing. Close the grill and let it get to work!

Each side needs about 4 minutes for a good sear. Once that first side has a nice crust on it, give it a quarter turn to an uncooked side. Dust with salt and pepper with each turn.

pEia0lfjSz2V6FdaCbmhhw

Okay so as you can see I tend to go heavy on the black pepper, but I just adore it. The grill is still at about 400 degrees-and just where you want it to be. After each turn, place the lid down, and let this continue to cook.

At this point, the scents wafting around the grill will be amazing. The lovely meaty aromas floating around while this cooks are mouth watering.

When it is good and seared on all sides pull it off the grill. Total cooking time is about 15 minutes for this 1 1/2 pound tenderloin. Once off the grill, remove it from the hot skillet and place it on a plate. Put a few pats of high quality butter on the hot tenderloin, and cover or “tent” with foil to rest. Please don’t skip this step-it is crucial to the tenderness of the meat.

It’s time to eat! Slice through that delicious seared crust into the juicy tenderloin. and wait for the compliments to roll in. Let me know how you make your marinade! I can’t wait to hear from you!

fullsizeoutput_5af9

This tenderloin was tender and flavorful! I served it with roasted veggies for the perfect keto meal!

 

 

Sweet Summer Tomatoes

22 Jul

Oh the bounty of a summer garden! Yummy fresh tomatoes are bursting off the vine this time of year. Don’t have garden? Ramble through the local farmers market and snap up some delicious cherry tomatoes. They are fresh, sweet, and oh so versatile! Not sure what to do? Well keep reading.

Friends just came by and an impromptu summer patio party is underway. Need a quick appetizer? Take those cherry tomatoes, put a small dish of vodka spiked with horseradish beside them, and place a shaker of celery salt there too. Get the toothpicks and Voila! A fun light Bloody Mary appetizer is ready in an instant. Put a cherry tomato on the toothpick, dip it into the vodka, shake a little celery salt on it, and pop it into your mouth. The bite begins with a delicious pop of tomato, then the other flavors flow over your tongue. Yummers!

Want something a little more succulent? Put some olive oil into a pan and heat it up. Add the tomatoes to the hot pan and give it a shake of salt, pepper, and stir.

IMG_8827

Let those cook for a bit, and they will begin to get creamy!

IMG_8829

Be patient and let those cook a bit longer, stirring every so often. Now you can add a clove of garlic that is diced. You will be rewarded-but what is next?  Is this a base on which to jump off, or is this IT? If this is IT, scoop in on a lovely piece of chicken and enjoy. Want to go a different direction with this? Okay-lets go!

You can add this to sautéed summer squash.

IMG_8836IMG_8837

Or you can toss it on some squash that has been through the vegetable twirler and enjoy a light vegetarian main “pasta” dish. Play with herbs a bit before adding to pasta, perhaps adding some fresh summer basil and parsley. Red pepper flakes would also be a well paired addition.

IMG_8647

Ready for another option? Start with colored tomatoes and cook the same way.

IMG_0396

After these beauties get good and velvety, add some spinach, arugula, or fresh green of your choice. Let that cook together.

IMG_0402

Oooohhhh! We are on the train to delicious town! Add some chicken or vegetable stock, stir, and add some pasta.

IMG_0407

This will cook down to an amazing one pot dish. Want to add some shrimp too? Go ahead! This is your time to have fun and personalize this luscious summer meal into something your family will love. Oh, you are cooking for one? Keep cooking! You will be the envy of the office with these leftovers for lunch tomorrow. Let me know what you are doing with your summer tomatoes. Follow me on twitter @amykgarman

 

Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.

IMG_0919

While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.

IMG_0921

Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.

IMG_0922

Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.

IMG_0923

The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.

IMG_0925

Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.

 

After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.

IMG_0927

The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!

IMG_0928

Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!

 

Epicurean Evenings

29 Oct
My education and career trajectory is in clinical nutrition, dietary management, and healthcare business strategy, but cooking is definitely my passion. I love the creativity of decadent ingredients, plate presentations, fresh flavors, and lingering over home cooked meals filled with spirited conversation.  My enthusiasm for food, at times, mingles with my love of writing, and that dwells in the core of my spirit.
I have several outlets to feed that need, and at one point I spent time writing for a food and wine magazine. Sometimes my editor (and friend) Katherine would come over to chat about upcoming assignments. I was not inconvenienced by having to answer the door when Katherine stopped by. Always welcome and with a quick “hello I’m here” knock, in she came.

A few years ago on a cool fall afternoon she popped in. A few steps in the door she stopped, her head slowly floated back as her eyes closed, and drew in a deep breath. Then her eyes slowly opened and she said “I just love coming into the house of an epicurean. It always smells so good!”

At the time I wasn’t completely sure what an epicurean was. When I finally understood what it meant, the comment from Katherine turned into an intuitive compliment-one that I savor to this day. What is an epicurean? If you go to the dictionary you will find something like this:

adjective
1. fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating.
Yup, that describes me. I am an epicurean. But what was I cooking on that cool fall afternoon that elicited such a reaction from Katherine? I was teaching myself how to make a brown butter sauce. Dinner that evening included wild mushroom ravioli, and I had decided to stretch my skills by learning a new sauce.
Want to know how to make a brown butter sauce? You’ll be happy you did-it has endless possibilities! High quality European butter is the key here. I always use unsalted for 2 reasons: Salt is a preservative, so unsalted butter is fresher, and I like to adjust my own seasonings.

So here is what I did. Into a heavy bottomed sauce pan, I started melting a half pound of lovely french butter on low heat.


IMG_5561

Soon the butter started to brown. I began removing the foam to clarify the sauce. The aroma that began filling the house was amazing. Warm, nutty, rich!

IMG_5564

My sauce continued to deepen. The flavors were concentrating. And the scents wafting around the house were incredible. I kept stirring.

IMG_5566

Do not walk away from this sauce, as it can burn quickly. Let it deepen slowly and keep your eye on it. But that is it. Simple.

The real beauty in this sauce is the ability to adjust it to any taste. You can add garlic, herbs, salt, pepper, almost anything to customize it to your taste. Add it at any point while browning the sauce. How easy is that? Fabulous!!

The first time I made the sauce, I drizzled it over wild mushroom ravioli and sprinkled it with some fresh parmesan cheese. Since I like acid, I also drizzled a balsamic reduction over the ravioli as well. A garnish of fresh basil perfected the balance. I added a salad and some crusty bread. It was a decadent dinner.

I continue to use the brown butter sauce for a variety of finishes. What can you do with it? Send me an email and let me know!

IMG_5569

 

Dinner in a Pot

17 Sep

This is the story of an easy, savory, nutritious one pot dinner. Why one pot? A simple reason: it was a busy weeknight and I did not want a lot of dishes. Keeping a well stocked pantry and freezer is key to quick easy meals. I also like to keep fresh produce on hand so I can pull meals together without those pesky after work visits to the grocery store.

IMG_0392

For this dinner, I started out with broccoli and cauliflower in a bowl. Then I tossed it with some olive oil, salt and pepper. I put it on a parchement lined baking sheet (remember…few dishes!) and roasted that for 20 minutes at 400 degrees.

Then I put some sweet little cherry and grape tomatoes into a pot, again with a little olive oil, salt and pepper. I then let that simmer a bit. These cook down to a creamy delight. I also added a clove of chopped garlic.

IMG_0396

As that was simmering, I chopped up some fresh spinach and arugula. When the tomatoes were thick and bubbly, I added the greens. I like to mix arugula into my spinach because of the sharp peppery flavor it adds. I gave all of that a good stir.

Now dinner was really smelling delicious. Savory fragrance was wafting through the house, and I was getting really hungry! I took the veggies out of the oven when they were a little brown on the edges, and let them rest not the counter (on a hot pad) for a few minutes. Next it was time to add the pasta.

Angel hair pasta was going to be my pasta of choice because of its short cook time. I wrapped the pasta up in a clean dish towel, then ran the towel over the edge of the counter. This broke the pasta up efficiently and neatly.

Then I added chicken broth to the tomato mixture. After that, in went the pasta. It was that simple. Again, a couple of quick stirs and I let this cook on medium heat. I then went to  pour a glass of wine to accompany this delicious dinner.

When the pasta was al dente (firm to the bite) I was ready to complete the meal. I added the roasted vegetables along with shrimp as the protein. The shrimp was raw, and it only took about 3 minutes for them to cook-any longer and they would become rubbery.

IMG_0408

And Voila! Dinner was ready. It was a complete meal in a bowl. I grated some fresh parmesan cheese on top, grabbed my glass of wine, and enjoyed a healthy weeknight meal. And my one pot meal left me with very few after dinner dishes.

This meal is customizable. Don’t like cauliflower? Try zucchini. Shrimp isn’t your thing? Add some leftover cooked chicken. Want a more robust flavor? Add red pepper flakes and a pinch of cayenne pepper. Want a vegetarian meal? Use vegetable broth and leave out the shrimp. Craving an italian twist? Toss in some fresh parsley and basil. The possibilities are endless-but the after dinner dishes aren’t!

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

Pesto Passion

23 Aug

Ok..again my Leo comes out…even in my cooking. An August birthday makes me a Leo, and I must admit, I am a lover of the sun.   Summer sunshine means amazing herbs springing to life in my garden.  I love them all, but my favorite of the summer herbs has got to be basil.

I wash my hands before I pick the delicate leaves so I can allow the delicious scent to linger on my fingers for a few extra minutes.  After first admiring my herbs, I pick some basal,  close my eyes, bring my fingers close to my face and breathe deep.  Inhaling this fresh basil is simply a culinary delight.  It plays a starring role in many of my summer recipes.  Everyone has basil around in the summer, and there are a million ways to use it, from simple bruschetta to complicated sauces.  Summer bruschetta with fresh tomatoes and basil is as refreshing as a popsicle!   Mix diced fresh tomatoes with freshly cut basil and goat cheese.  Douse this with a bit of olive oil and vinegar.  Drop a spoonful on some crusty bread and voila!  Instant delish!

My favorite thing to make with basil is fresh pesto.  It takes moments to prepare and can be used in many different ways.  Pesto can be liberally poured over pasta making a delicious side dish.  It can be brushed onto fish, adding beautiful color and flavor to either delicate or hearty fish.  I have doused chicken with pesto, adding flair to an otherwise bland weeknight dinner.  Pesto can also be spread onto a sandwich as a savory condiment.  I love the freedom to use my flavor packed pesto on most everything!  It is simple and makes me look like a rock star in the kitchen at times.  Who wouldn’t love that?

Pesto is very forgiving too.  I have adjusted or substituted ingredients without having to sacrifice flavor. I will pass along my pesto recipe and let you have some fun with it too!  It is a crowd pleaser, so make plenty.  Bon appetite!

Basic Pesto:

  • 2 cups fresh basil leaves
  • 1/2 cup parsley leaves
  • 1 cup good quality extra virgin olive oil
  • 1-2 cloves fresh garlic
  • 1/4 cup pine nuts
  • 1/2 cup fresh parmesan cheese
  • Salt and Pepper to taste

Put all ingredients in blender and blend until smooth.

FYI- I have tried using toasted pine nuts  as well as roasted garlic and it did not make a notable difference in taste.   I have also substituted walnuts for pine nuts, and the flavor was great.  I have used both the parmesan cheese in the green can as well as fresh parmesan cheese, and fresh makes a difference.  Use freshly grated parmesan if you can, but if you only have the green can on hand, go for it!  I usually add a little more olive oil if I am putting this on pasta.  If you are using dried herbs in a pinch, you also may want to increase the olive oil.  Go ahead!  Play with this recipe!  Have fun and enjoy the amazing flavors!  And don’t forget to freeze some rouse later.

 

 

This and That Pasta

9 Mar

What’s for dinner on a Friday night when everyone is a bit low on energy from the long week?   Something easy for sure! Here is what I did on a Friday when the family was just worn out.  It is important to eat healthy in our family.  Sure we cheat every now and again, but for the most part we all make an effort to eat food that is natural and wholesome.  So how to solve this Friday night conundrum?  We did it in a snap.

I roasted some vegetables, Denis put a pot of water on to boil, and then pulled out a loaf of crusty bread.  There were salad fixings in the fridge, but the veggies with the pasta seemed sufficient, so that was left for another meal.   Dinner in a snap was the goal du jour.  It was so easy to get ready, and dinner was on the table quickly.  Let me share it with you.

I call this recipe Amy’s This and That Pasta.  It’s a little of this, a little of that.  Whatever you have on hand will do.   Here is what I did.  I pulled out a glass oblong pan.  Into it went:

  • 1 bunch of asparagus, cut into 1 inch pieces
  • 2 packages of fresh assorted mushrooms (I have also used canned mushrooms.  Drained, these work just fine.)
  • 1 large jar pimento drained (or a jar of roasted red peppers, drained and chopped, will do just fine too)
  •  A few handfuls of fresh spinach
  • 1  28 ounce can diced tomatoes in sauce

I mixed these veggies together with a rubber spatula.  I drizzled olive oil over the top and sprinkled on:

  • 1 T. dried basil
  • 1 T. dried parsley
  • 1 t. dried oregano
  • salt, pepper and dried red pepper flakes to taste.

Again I mixed this up and placed it in an oven that was preheated to 400 degrees.  The timer was set to 30 minutes.  On went a pot of water for the pasta.  Then I changed out of my work clothes, and sat down for a few minutes to chat with the family.

When the vegetables were nearly done, frozen tortellini went into the boiling water for about 4 minutes.  The children set the table for dinner.  The sliced loaf of crusty bread was taken to the table.  After draining the pasta and putting it in a large shallow bowl, I poured the hot roasted vegetables over it.  Lastly, I grated some fresh parmesan cheese over it and on to the table it went.

It was a simple meal, and so easy to toss together.  The vegetables imparted what I call “vegetable liquor”, meaning they juiced up a bit while roasting.  The roasted pasta sauce was a snap to make with the oven doing all of the work.  It was a nutritious dinner for a Friday night. Most vegetables work in this recipe except starchy ones (like potatoes), so use this recipe as a base and substitute with what you have in your kitchen.

Toss your favorite veggies together, let them roast in the oven, have a seat and wait for dinner to practically make itself.  Easy, quick, nutritious.  Perfect for a family meal.  Weeknight meals do not have to be grand, time consuming, or fussy.  Remember the true focus of family meals.   Connecting.  Conversation.  Togetherness. Meals can be easy, yummy and nutritious, but more important, a happy social time to reconnect.  Bon appetite!

Love the food…hate the breath?

13 Oct

I love great food.  And I eat just about everything, mostly in moderation.  Nothing beats an iceburg wedge salad with blue cheese on it.  Or a garlic infused roasted chicken.  But holy cow…that kind of eating can sure lead to some serious bad breath!

We have all done it. Cupped our hand from our mouth to our nostrils and huffed out.  Then breathed in deep. And thought “Is it bad?  Can I tell if it is bad?  What if I can’t tell!”

The anxiety of the possibility of bad breath is just too much, and we cannot resist the temptation to see four ourselves if, indeed, we have bad breath! But does this method work? Can we smell our own bad breath? Well, our nose is connected to our mouth, so this method is probably not effective.  We filter it out!

I think we all remember one teacher from grade school with the condition. They used to get right up close and personal, then whisper something discreetly. Man, a kid could just pass out from that blast of bad breath sent in our direction! Have we forgotten the juvenile nicknames for teachers possessing this affliction? Who can forget the 5th grade social studies teacher “Horse breath Hoffman” (my apologies to all horse lovers to whom this unfortunate nickname might offend).

As a mother, I know that I have been guilty of bad breath too. Driving carpool in the morning is not glamorous. I am certain that helping a kid get buckled in after a nights sleep, a cup of coffee, and no time to get a toothbrush in my mouth had to just about make my kids eyes roll into the back of their head! I guess none of us can escape bad breath every now and again.

Bad breath has a medical name. It’s halitosis. The word is as unpleasant as the condition. What causes it? Is it chronic?  Bad breath has many causes that range from offensive food to poor dental care. Eating strong foods such as garlic and blue cheese can contribute to bad breath.

Bacteria growing on the back of the tongue is also a major cause for halitosis. So is dehydration. It is a fairly common problem and can be chronic, meaning it is constantly present. Luckily it is preventable.

Good oral care helps rid our mouth of offensive breath. Brush and floss often. And don’t forget to brush your tongue too, all the way to the back of the tongue. Yes, your gag reflex may kick in, but try to do it anyway! Bacteria grows in our mouth, and good oral hygiene can get rid of halitosis causing bacteria.

Chewing gum can also help get rid of bad breath, in part because it stimulates saliva production. Drinking more water and staying properly hydrated can help prevent or get rid of halitosis too. The dentist is another great resource for helping get rid of bad breath.

So back to determining if we can smell our own bad breath. We may not be able to do it by cupping our hand from our mouth to our nostril, but there may be another way. Lick your wrist. Wait a few seconds. Smell it. That may be a good indication of what your breath smells like. So enjoy your garlic and blue cheese, drink some water, go to the dentist, and lick the back of your hand! Then sniffffffff!