How To Prepare
Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with parsley, and broil for 3 to 5 minutes, until golden brown.
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Roasted Garlic Cauliflower
How To Prepare
1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.
2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).
3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter.
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Roasted Cauliflower
How To Prepare
1.
In a covered medium saucepan cook potatoes in a small amount of boiling salted water about 10 minutes or until nearly tender. Drain well.
2.
Meanwhile, in a small bowl combine chili powder, cumin, garlic powder, oregano, and cayenne pepper. Gently toss potatoes with 2 tablespoons of the lemon juice and the oil. Sprinkle with 1 1/2 teaspoons of the chili powder mixture. Toss again to coat potatoes evenly. Arrange potatoes in a single layer in a lightly greased 15x10x1-inch baking pan; set aside.
3.
Brush both sides of roast with remaining 1 tablespoon lemon juice. Sprinkle with remaining chili powder mixture. Place roast on a rack set in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, in a 425 degree oven until desired doneness. Allow 30 to 35 minutes for medium rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Remove roast from oven. Cover with foil and let stand for 15 minutes. (The meat’s temperature will rise 5 derees F while it stands.)
4.
Meanwhile, while roast is standing, place the potatoes in the 425 degree F oven. Bake, uncovered, about 15 minutes or until potatoes are tender and brown, carefully turning potatoes once.
5.
To serve, thinly slice roast across the grain. Serve potatoes with roast. 6 to 8 servings.
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Roast with Spicy Potatoes
How To Prepare
1
Preheat oven to 450°F.
2
Mix 1 teaspoon oil, coriander, and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing.
3
Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and syrup and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives.
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Roast Pork with Sweet Onion-Rhubarb Sauce
How To Prepare
1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
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Roast Chicken with Balsamic Bell Peppers
How To Prepare
Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, pepper, herbs, Worcestershire sauce, egg whites, ketchup, rice milk, and potato flour. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan. Bake 30 to 40 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.
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Rice and Beef Meatloaf
How To Prepare
Directions
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, and tomatoes, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
How To Prepare
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
3. Combine remaining cucumber, and remaining ingredients in a medium bowl; toss to combine.
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Raspberry-Chipotle Chicken Breasts with Cucumber Salad
