I recently discovered that I have a grill in my apartment’s garden patio, so my friend and I decided to try our hand at grilling. I was on a mission to prove that girls can grill, and I was definitely successful. And I say “I” instead of “we” because her only job was to make the margaritas haha.
on the menu
Roasted Garlic Teeny Tiny Potatoes:
Last year, my good friend Dominique taught me how to roast brussel sprouts. Before she taught me, I had the stigma most people do: that they’re a gross, inedible vegetable. Little did I know!
That way: Preheat oven to 400. Cut fresh brussel sprouts in half. Blanch in boiling water for 1-2 minutes. Place on a cookie sheet or in a roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20-30 minutes. Enjoy as a healthy side dish to a meal.
A new way: Preheat oven to 400. Shred fresh brussel sprouts with a grater or a just a knife. Blanch in boiling water for 1 minute. Place in roasting pan with strips of onion and chopped (and trimmed!) leeks. Drizzle with balsamic vinegar and olive oil. Sprinkle salt, pepper, garlic powder, and a tiny dash of cayenne over top. Layer with parmesan cheese (preferably freshly shaved). Roast for 15 minutes then throw chopped walnuts on top. Roast for about 10 more minutes, tossing occasionally. So flavorful- nutty, cheesy, and healthy!
Before & After
Recipe inspiration: Kalyn’s Kitchen, Dishing Up Delights, & 101 Cookbooks
P.S. Happy belated birthday to Miss Dominique! You’re the best tapi a girl could have
Since I’m going out of town tomorrow, I wanted to use up ingredients that I already had in my fridge. Last night I made a quick pot of quinoa chicken vegetable soup, inspired by this produce-filled soup.
First, prepare chicken and quinoa.
Chicken: bake olive oil-drizzled chicken tenderloins or breasts at 350 until cooked through (about 15 minutes). When it has cooled enough, cut into bite-sized pieces.
Quinoa: prepare according to instructions (usually 2 parts water to 1 part quinoa; bring to boil; simmer on low for 10-15 minutes or until water is absorbed)
All the rest: Like the other soup,
In case you didn’t know, polychromatic = multi-colored. How’s that for “spicing” up a soup title?
(Okay, done with the puns)
I sauteed chopped celery, carrots, garlic, onion, and trimmed leeks for a few minutes in a skillet then threw it into a pot with: 5 cups of water, 4 1/2 chicken bouillon cubes, canned corn, leftover canned diced tomatoes, a peeled and chopped potato, chopped zucchini, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. It’s now simmering on low for 15-20 minutes. The last step: toss in baby spinach and chard leaves.
I promise, it sounds much more labor intensive than it is. That is a wholeeee bunch of vegetables packed into one soup- enjoy!
[photo credit- here]