Archive for October, 2014
Roasting broccoli adds sweetness and a hint of smokiness to an otherwise mellow veggie. Usually, I let my broccoli go solo on the roasting pan since it cooks faster than my next fav – potatoes. But I liked the unusual addition to roasted broccoli I found in this month’s Midwest Living.
I know, I know – roasting grapes? I hadn’t thought of that either. Roasting time brings out the more savory side of red grapes making them firmer and lending a cool play on texture that contrasts nicely with broccoli.
But the real question – would my kids like it? My youngest loved the idea of grapes making there way from snack to dinner dish. My middle child picked out each and every grape after tasting one. Split decision for sure.
If you’re looking to jazz up roasted veggies I’d definitely recommend throwing in some red grapes. One side note: If you do have leftovers nix reheating the grapes. The roasted veggies do fine day #2, the grapes not so much.
2 cups broccoli in small pieces
1 cup green beans (I thawed haricots verts I had on hand from Trader Joe’s)
1 cup red grapes
1/4 cup slivered onion wedges
2 tablespoons olive oil (I used garlic olive oil)
1/4 tsp. garlic powder or 1 clove minced fresh garlic (if you’re not using garlic olive oil)
1/2 fresh lemon (optional)
1 large, heavy duty plastic bag
- Preheat your oven to 400 degrees Fahrenheit.
- Generously coat a baking sheet with cooking oil.
- In the heavy duty plastic bag place all of the ingredients. Seal tightly and shake (this is a good kid job).
- Pour the vegetables onto the baking sheet.
- Cook for 15-20 minutes removing the pan halfway through and moving the veggies around to ensure they’re roasting on all sides.
- Drizzle with fresh lemon juice right out of the oven.
- Serve hot!
We’ve all been there – forgot you were having guests over for dinner or maybe needed a dessert in a hurry? That’s how I came up with this idea for chocolate croissants.
Regular chocolate croissants have dark chocolate tucked inside the buttery layers. No way I have time to make croissants from scratch, let alone the filling and then roll it into the croissant dough. My quick fix is to use premade croissants and then dip them into melted chocolate, making sure to drizzle a little extra chocolate all over the pastry.
I buy my croissants from Costco where they come in large packs available just outside the bakery. I freeze them in sets of 4 to save as something special in my kids’ lunches or for a quick dessert. While you can buy fresh-made croissants, if you’re making these in a hurry it helps if the pastry is a bit cold so that the chocolate sets faster.
Here’s how to make simple chocolate croissants:
- Ingredients to have on hand – 6 croissants, 1/2 cup semi-sweet or dark chocolate chips, 1/2 cup chocolate candy wafers, waxed paper, fresh fruit and powder sugar (opt.)
- Chill the croissants if they’re not already frozen.
- Melt the chocolate in the microwave in 1 minute increments until the chips appear shiny. Whisk with a fork.
- Dip one end of each croissant into the chocolate and then place onto waxed paper. Use the extra chocolate to drizzle the side that wasn’t dipped.
- Place the croissants in the fridge until the chocolate is set.
- To serve, place one croissant on the plate and dust with powdered sugar or cocoa powder. Put fresh fruit like peach or banana slices to the side.
- Savor each bite.