Rosemary Potato Kale Tart

kale tart 1

A tart to welcome fall.

kale tart 2

kale tart 3

~ This recipe is from The Kitchy Kitchen ~

My only recommendation is making sure to finely chop the kale ūüėČ

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Soup & Biscuits

On a Chilly Winters Night

On a chilly Friday evening I invited a friend over for dinner where we shared soup and biscuits.¬†I can’t think of anything better…¬†Taking inspiration from two of my favorite food bloggers: Roost¬†& Cannelle e Vanille

A leek, fennel, & watercress soup accompanied by rosemary & almond meal biscuits came into  being.

I actually had to look up the proper technique for chopping a leek. I was a first timer, with about every ingredient in this soup, but now when someone asks I can say “of course I can clean and cut a leek” (a very superior feeling).

The delightful licorice tast and smell of fennel was also a pleasant surprise. Not having a grinder on hand I bashed the seeds a bit with the end of a wooden spoon and threw them in the pot. I am still around to tell the tale..But I am sure the flavor is bit enhanced when freshly ground.

I have been doing a lot of reading lately to do with a grain-free lifestyle. Much of what I have been finding is quite intriguing and has gotten me on the nut meal/flour train for a bit. So far I am hooked and am loving the array of new and healthy flavors.

The biscuits took a total of 5 mins to mix all the ingredients together and throw in the oven, I ended up making mine as a loaf but will be taking the time to divide them in the future, my dinner guest liked them almost more then the soup. They also made a lovely breakfast accompanied with a bit of jam and fresh fruit.

recipes can be found here:

soup

biscuits

Rosemary Roasted Potatoes for Two

A taste of heaven.  The Potato.

In all of its creamy goodness.

I made a quick stop into a local health grocery earlier this week and left with one large bag full of red and baby sweet potatoes.  Normally sweet potatoes are huge but they had a wide selection of tiny sweet potatoes, great for when your cooking for one. {!}

And so I welcome you to the –

Rosemary Roasted Potatoes for Two

Or if you really like potatoes, like myself, this is easily a recipe just for one…

Taking one small sweet potato and three reds, chop them, any which way, shape, and thickness that your heart desires.

In a bowl toss with 1-2 tbsp of oil, you may need more  just enough to get an even coating over everything, any oil will work fine ~ I used grapeseed.  Add a dash of salt and a few shakes of pepper, toss again.  Fresh rosemary is always amazing but dried will work just as good, roughly a tbsp.  put in a bake safe dish and into the oven at 400 degrees until tender, 25-35 mins.

When your kitchen is filled with the tantalizing essence of baked rosemary you know your potatoes are almost done and that it’ll be a good night. ¬†One day I will invent an herbed tomato based dipping sauce to accompany this side dish but until then ketchup does the trick.

~ Happy Potato Eating ~

Rosemary Salt and Pepper Roasted Butternut Squash Seeds

Oh Boy ~ is that a mouthful to say..

But OH so worth it.

Remember how I said it would be in your best interest to keep the seeds from the butternut squash? ¬†Well this is what you do with them ūüôā

Unfortunately one squash does not yield a large portion of seeds, but enough to make a small batch with.

Rosemary Salt and Pepper Roasted Butternut Squash Seeds

This recipe is a short one

Once the seeds are rinsed, all squash flesh removed, and patted dry place them in a small bowl.  Add oil of choice, I used grape seed again, about a tbsp until covered.  Then add a sprinkling of salt and pepper and a healthy tbsp of rosemary (dried or fresh, whichever is on hand).

Place on a small baking sheet lined with foil or oil and bake on 300 for 10-15 mins.  Times will differ but seeds will brown on the outside, and will begin to pop when they are ready to come out.

Though I am sure when your house starts to smell like heaven you’ll know they are ready.

Bon Appétit!

Garlic & Rosemary Hot~Bean Dip

{HOME}

I am beyond excited to be back.

For the first time in 6 months I have access to a kitchen.

Never take that privilege for granted.

AND SO… I present to you

Garlic & Rosemary Hot~Bean Dip

Sometimes you need one of those in-between meals.  Not big enough to count as lunch or dinner, but not just a mere snack either.  What could be better than a hot bean dip.  With sauteed onions, loads of garlic, and the subtle hint of rosemary it is a party for your taste buds.

Garlic & Rosemary Hot~Bean Dip

adapted from Danatreat

3 tbsp olive oil

1 onion

3 cloves of fresh garlic

1-2 tbsp fresh rosemary

2 cans of great northern beans [any white bean would work]

1/2 tsp salt

1 tbsp white wine vinegar

1 tbsp dry bread crumbs

water

black pepper

grated parmesan cheese

Preheat your oven to 350¬įF. ¬†Mince garlic and onion and saut√© with olive oil ( about 1 tbsp) in a saucepan over medium heat until cooked and semitransparent. ¬†Add rosemary and desired amount of salt and pepper and stir till combined. ¬†Transfer into a food processor along with the beans (drained and rinsed), white wine vinegar, 1 tbsp olive oil, 3 tbsp water – and blend.

Combine 1 tbsp olive oil with bread crumbs and parmesan cheese.  Pour the bean mixture into an oven safe dish, use a flat spoon to even out, then top with the bread crumb combo.

Cook for around 20 minutes, until the top is a golden brown and serve hot.  Is great with blue corn chips, or toasted bread.

I ended up topping with some additional shredded cheese at the last moment. ¬†It was great for a mid-afternoon ‘meal’ and would be a perfect appetizer. ¬†Next time I would top with extra rosemary.

bon appétit

~ Rosemary Olive Bread ~

Their is nothing better then the smell of fresh baked bread. ¬†And when you make it yourself, I swear, the smell escalates to a whole new level of awesome. ¬†This was my FIRST time baking bread. ¬†First. ¬†And I’m addicted. ¬†I’m holding myself back at the moment from destroying the kitchen in my attempt to bake enough bread for the whole city. ¬†In time ūüėČ

As an olive lover this bread was number one on my list, and pretty easy to put together.

Welcome. Rosemary Olive Bread.

Fresh rosemary from mom’s garden, more people should hop on the grow your own herbs bandwagon. ¬†Stealing a moment outside to grab what you need instead of going through the motions of the grocery store is a major plus.

~ Rosemary Olive Bread ~

3/4 cup warm water

1 T active dry yeast

1 T sugar

1 T salt [could use a little less]

1/4 cup olive oil

1 cup chopped kalamata olives.

1 – 2 T chopped fresh rosemary

3 cups unbleached all purpose flour

Combine warm water and yeast in a bowl and let sit for 10 minutes.  Then add olive oil, sugar, salt, olives, and rosemary to the bowl.  Mix in the flour 1/2 a cup at a time until everything is well combined.  Move dough to a lightly floured surface and knead for 5 minutes.  Place dough in a lightly greased bowl, cover with plastic wrap and leave it to rise for about an hour.  Pre-heat oven to 400.  Set dough on a baking sheet and cover with a damp towel for 30 minutes.  Rub flour on top of dough and place in oven to cook for 35-40 minutes.  Place on a wire rack to cool.

Love at first sight.