Oven Roasted Green Beans with Cashews

This is an excellent side to the Paprika Roast Chicken. You can put the green beans and the chicken in the oven at the same time (different racks - chicken on top, beans underneath) - which means while it is all cooking - you are relaxing and enjoying time with your family.

As I am deathly allergic to cashews, I made it with almonds and thought the effect equally delicious...but feel free to experiment with different nut combinations...

Roasted Green Beans and Cashews Gourmet | February 2009

2 pounds green beans, trimmed and halved
3/4 cup salted roasted cashews (3 ounces), chopped
1/2 cup chopped shallots (about 4 medium)
2 tablespoon extra-virgin olive oil

Preheat oven to 500°F with rack in lower third.

Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.

Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.

Paprika Roast Chicken - SO EASY

For some reason, I've been designated as a "food professional" and so have been getting some free cooking magazines and great cooking magazine offers...I have no idea how this has happened, but when someone wants to throw a free cooking magazine my way, I'll respond, "How would you like me to prepare that for you?"

One of my free magazines is Gourmet magazine. Gourmet has most, if not all of its recipes on epicurious.com so in reality the magazine isn't necessary. But there is something really wonderful about opening a cooking magazine while lying in bed and lusting after food when you should be sleeping. This recipe particularly jumped out at me for one reason - it was SHORT...and what I mean by short - short list of ingredients, short directions - which translates into short work in the kitchen.

Even though I am currently in the midst of planning my daughter's 3rd birthday and feeling terrifically overwhelmed from that - this dish motivated me so much with its simplicity that I simply HAD to post it...not only was it simple -it was SOOO GOOD. I did not cut up my own chicken, and was forced to pay the $2 additional to have a cut chicken vs. a whole roaster, but I figure that was money well spent. I tossed all the ingredients in the late morning, and just stuck it in the refrigerator ready for me to put it in the oven for dinner. I pulled out the chicken about 15 minutes before baking and then stuck it in...the results were amazing! I usually worry about baking chicken all together because the breasts get dry and the dark meat never seems to cook properly - but this produced super delicious dark meat (daughters' favorite) and a super succulent and moist breast meat. Not to mention the skin was so flavorful and delicious. So - if you have 40 minutes - you can certainly put this on the table in no time. Serve with oven roasted green beans.

Paprika Roast Chicken with Sweet Onion (from Gourmet | February 2009)
Serves 4-6

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 1/2 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 3 1/2 pounds), cut into serving pieces
1 sweet onion, cut into 1/2-inch wedges

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, salt and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Printable recipe

Waffles: EASY homemade breakfast

Dedicated to HL - who bought me the waffle iron in the first place.

I often talk food and with my very good girlfriend. She was my former roommate and she probably ate the most of my cooking back when I was young and inexperienced...and she still enjoyed it. Now she is married, cooking for her family and we still often talk food. One day, in conversation, it came up that I didn't have a waffle iron - and she teased me saying how odd it was that I didn't have one when SHE did. I shrugged my shoulders (if one can do this on the phone) and said that I just had never gotten around to getting one - the thought of more appliances rather didn't appeal, so I just never got around to getting one.

On my birthday this past November, I walked out onto the porch, only to discover a package waiting for me. I ripped it open (packages are THAT much fun on your birthday) to discover a beautiful waffle iron waiting inside and a lovely note from my friend. Immediately I called to thank her, and my next step...finding the perfect recipe.

My girlfriend told me that the recipe that she favors has her separating eggs and beating egg whites until they are nice and fluffy... most of the recipes I found did just that. But in the morning, when I'm rushing around - separating eggs and beating egg whites just seemed daunting and unnecessary. I searched for a recipe that would allow me to make delicious fluffy waffles, without the beating of the egg.

I found it and what makes it even better - Ms. Aretha Franklin, vocalists to end all vocalists...it's her recipe!!! The name "Waffle of Insane Greatness" I think speaks for itself.

You MUST have a waffle iron for this recipe, but you DO NOT need an electric mixer - just a fork or a wire whisk will be perfect. I measure out and mix the dry ingredients the night before, wake up bit early and add the wet ingredients in, and let it sit for 30 minutes while I wrangle 3 little ones. When I get downstairs, I crank up the waffle iron (put it on the HIGHEST setting) and let them rip...my kids eat them with their hands dipping them in organic maple syrup. Writing this is making me want to eat them...right NOW!!!

Waffle of Insane Greatness

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (I've even done it with 2% milk and they were still delicious)
1/3 cup vegetable oil (for extra richness of flavor, I've used melted butter)
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Printable recipe

This is a link to the waffle iron that I own - love it!

Pear, Gorgonzola, Candied Walnut Salad: Freedom to Eat Dairy

Happy New Year!

It has been a while since I posted - I've been away for a while, at my mother's house, which mean - NO COOKING (thanks mom) for 10 days, as well as far too many trips to McDonalds simply because of the driving. After returning home, I decided to celebrate one very key thing...

I can eat whatever I like now, for I've weaned my son and am no longer breastfeeding. I gave up dairy for almost 9 months and it's now FREEDOM! Freedom comes at a cost it seems, because freedom meant I ate far too much cheese, chocolate, ice cream, and cake - and I quickly gained 4 lbs. I'm back to moderation and more exercise, and cheese and dairy in my cooking - again in moderation.

But I thought I should celebrate the new year with a delicious salad. I ate this salad three times in restaurants while at my mom's house...each time loving the flavors, each time muttering why I was paying $10 for something I could probably easily make at home...so when I got back, that's exactly what I did. It is so simple to make, and even making the candied walnuts is easy enough and adds a special decadent homemade touch. (make some extra as family also likes to MUNCH on the walnuts outside of the salad.)

This is my own version - the candied walnut recipes I found on epicurious.com. I double the recipe only to have extra to eat separately from the salad. Enjoy!

Pear, Gorgonzola, Candied Walnut Salad

8 cups mixed baby lettuces - try arugula, spring mix, or even baby reds...all work well
2 firm, yet slightly soft pears, cored and sliced - bosc, anjou, red pears - all very nice
1/2 cup Gorgonzola cheese - I just buy the one that is precrumbled, just for ease's sake
1 cup candied walnuts (recipe below)

1/4 cup olive oil
2 tablespoons balsamic vinegar

In a small bowl, whisk together olive oil and balsamic vinegar. Place bed of lettuce on each plate. Top with sliced pears. Crumble Gorgonzola cheese on top. Sprinkle with walnuts. Drizzle dressing on top. Serve.

Serves 4

Candied Walnuts (from epicurious.com)

Makes 1 cup

Nonstick vegetable oil spray
1 cup walnuts (about 3 1/2 ounces)
2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Generous pinch of cayenne pepper

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)

Printable recipe