I know, I’m lazy. And yes, the older I get, the lazier I become. So, when I have already prepared a main dish and a side, I have little patience for fussing with a vegetable. But one of the easiest and almost foolproof ways to bring out the very best qualities in most any veggie is to roast it in the oven. (Or grill it, but that takes way too much time when I am tired or in a hurry!) So, a few evenings back, I decided to roast some lovely sugar snap peas for our dinner. And they were delicious. And had been ever so easy to prepare.

During almost any veggies brief stay in a hot oven, something miraculous happens. Any inherent bitterness gets mellowed, while at the same time, the natural sugars in the vegetable caramelize. Leaving the lucky person who gets to eat these delectable morsels very much pleased with themselves for A) eating a veggie & B) enjoying a veggie with very few additional calories or carbohydrates attached. I mean really – how fantastic is that!?!? And bonus points for snow peas because they are relatively rich in fiber. And we all need lots of fiber in our diet. (Especially those of us in our “golden” years! Golden years here defined as: between retirement and the beginning of age-imposed physical, emotional, and cognitive limitations.)  

So, although this is a basic and very simple recipe to prepare, it tastes like you worked very hard to produce this splendid addition to your already well thought out menu. And please know, this recipe can easily be modified. Like a little heat – add a light sprinkle of crushed red pepper flakes. Want some onion flavor too – add a bit of granulated garlic. Like lemon? Add some lemon pepper. Use your imagination.

But please remember, this recipe is meant to be quick and easy to prepare. You need not roast garlic for this dish. Or caramelize sweet onions. Or even add freshly chopped parsley. This is a slam dunk veggie dish.

As always, take time over preparing your menu. Think about what flavors compliment each other. And always plan with diversity in mind. And try to use whatever you have on hand that should be eaten before it is no longer edible. And has to be thrown away.

In my case, many delightful dishes started with an ingredient or two that yelled at me when I opened the refrigerator door. Fortunately, I usually listen because using ignored and aging ingredients not only saves us money, but almost always results in a new culinary discovery. And isn’t that grand? No waste, saves money, and a great dish to boot! My idea of culinary perfection. Well, that and a really moist and delicious chocolate cake. (BTW, my Mocha Chocolate Cake with Sour Cream Frosting fits that description.) Just saying!  

Peace and love to all.

½ – 1 lb. sugar snap peas*, calyx cut off and strings removed (if necessary), and pods thoroughly dried 

1 T. extra virgin olive oil 

½ tsp. kosher salt

freshly ground black pepper 

½ tsp. granulated garlic  

Preheat oven to 450-degrees.

On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and granulated garlic. 

Bake for 10 to 12 minutes or until desired tenderness. Serve immediately.

*Sugar snap peas are a cross between green peas and snow peas. The pods appear quite fat, but like snow peas, you eat the entire pod. Cut off the calyx (end attached to the stalk), and remove the fibrous strings running down the center.  (Note: some varieties are string-less.) You may also see these peas labeled simply as “snap peas” or “sugar peas.”

I am always looking for easy ways to serve veggies. And one of the veggies we particularly favor is the lowly sweet potato. But even if our taste buds admire sweet potatoes passionately, they can become a bit boring if they are always served the same way. So, with a minimum of effort, this simple combination of ingredients can turn your basic sweet potato into a dazzling low calorie side dish that everyone in your family will enjoy. And for the cook, who undoubtedly has other dishes to prepare, this recipe produces savory, crispy on the outside, buttery on the inside, chunks of vegetable goodness! With a minimal amount of effort! Now tell me true, who doesn’t welcome that kind of dish to their dining room table?!?! (This is a no brainer folks.)

I found this recipe on the chelseasmessyapron.com site. I added granulated onion because I could, and we were both seriously happy with the result. In fact, there was a bit of fork stabbing going on at the dinner table. But that’s all in the past now and no one lost an eye! Remember, It’s all fun and games ‘til someone loses an eye. (Sorry, family joke. Right Kaspar?) Anyway……

You simply must try this recipe next time you get a hankering for sweet potatoes. But don’t be surprised if you are unable to stop yourself from eating these little darlings until you are stuffed. Which BTW, is quite alright. The ingredients are all good for you. (Isn’t it grand when something tastes fabulous and it’s healthy too.) So, stop right now and add sweet potatoes to your grocery shopping list. Because if you are anything like me, if it isn’t on the list, it will probably remain at the food emporium along with all the other items that failed to be jotted down. (Isn’t it fun getting older?!)

As always, keep playing with your food, keep trying fun ways to get your family to eat healthier, and don’t worry if you slip once in a while and serve something that you are sure would cause eyebrows to raise. Like what I’m going to serve for dinner tonight, for example. Tonight, we are going to feast on salami and cheese grinders (think hot submarine sandwiches). Complete with mayonnaise, mustard, lettuce, onion, tomato, black olives, pepperoncini, and anything else I can think of to tantalize our taste buds. And on the side – Tim’s extra thick potato chips and a big old glass of dark beer. I can hardly wait! (And yes, tomorrow I’ll be good again.) But not tonight!!

Peace and love to all.

2 lbs. sweet potatoes, peeled and cut into roughly ½-inch chunks

2 T. extra virgin olive oil

¾ tsp. fine sea salt, divided

freshly ground black pepper

½ tsp. ground chili powder

½ tsp. paprika

½ tsp. ground cumin

½ tsp. granulated garlic

¼ tsp. granulated onion

Combine the olive oil, ½ teaspoon salt, pepper, chili powder, paprika, cumin, granulated garlic, and granulated onion in a large baking pan. (I use my fingers for this delicate operation.) Then add the sweet potato chunks and toss to coat every bit of every surface. Spread the coated chunks out evenly with no overlapping. (If the potatoes touch each other the pieces will steam rather than roast. Not what you want!)

Bake in a pre-heated 425-degree oven for about 30 minutes or until fork tender. Flip once during baking time.

Remove from oven, sprinkle with the remaining sea salt, and serve immediately.

Sounds like the makings of a twice baked potato, right? Well, you are spot on if you came up with that spontaneous analysis. Because that’s just what I made last night as a side dish to go with marinated grilled flank steak and spinach salad. OK, not a twice-baked potato, but darn close.

As I am sure some of you are aware, my dear husband is not a potato lover. How can this be you might ask? Well forget it! I haven’t figured it out yet and we have been together for 3 decades. It’s just the way he is!

So yesterday when I was pondering what to serve with the grilled meat, I happened to glance in my veggie basket that lives on my kitchen counter. And there I recorded 4 Yukon Gold potatoes left over from Thanksgiving. And they very much needing to be used because that sickly green that can happen to potatoes that are left exposed too long to light, was in full regalia. So, potatoes for dinner was not an option. (I usually don’t keep potatoes around for this very reason. But not going to the store as often as usual, and not having an ounce of room available in my pantry has had a negative impact on my otherwise stellar ability to keep vegetables fresh. (Right, like that was ever the case! But it sounds good.) Anyway, before the poor darlings went any further over to the dark side, I decided these potatoes were going to be eaten this very evening. Come hell or high water. But how to make them palatable for my husband? Light bulb time! Mr. C. loves twice baked potatoes. But leaving the peels on these potatoes was not an option. So, use all the same ingredients that he loves, just all mixed together in a mash. And there was much rejoicing at table last evening. Mr. C. was happy. I was happy. And I’m sure the potatoes were happy to be of service.

So next time you want to change things up a bit, re-invent an old favorite. Tired of the same old salad dressing, make a new one. BTW, there are lots of salad dressing recipes on this site. Tired of the same old chili. Use chicken or white beans or taco seasonings in place of the usual ingredients you normally would include. Just use your imagination and trust your own judgement. If you are like me, you have been cooking for quite some time now. No time like the present to test your skills.

So, as always, have fun in your kitchen. Consider what foods make your family happy. And use alternative ingredients whenever possible rather than rushing off to your local grocery store. Stay safe.

Peace and love to all.

4 potatoes (your choice), peeled (again your choice), and cut into same sized cubes (trust me on this one)

3-5 slices of thick meaty bacon, cut and fried until crisp

2 T. unsalted butter

¾ c. grated sharp cheddar cheese

2 T. chopped fresh chives

⅓ c. sour cream, or more to taste

whole milk

kosher salt

freshly ground black pepper

Steam the potatoes until fork tender. (No crisp tender or al dente for this vegetable. You want soft, perfectly tender potato chunks.) Get rid of the water and dump the steamed potatoes back into the pan. Mash the heck out of them. Then stir in the cooked bacon, butter, cheese, chives, and sour cream. Add enough milk to reach your desired thickness. Taste and add salt and pepper as required.

If you aren’t going to be serving the potatoes immediately, keep them warm in your oven until you are ready to serve.  

OK, pay attention now. Mr. C. actually likes cauliflower fixed this way. This preparation is basically just a spin-off of my other baked cauliflower recipe (Cheesy Roasted Cauliflower Casserole), which Mr. C. also enjoys. Most of the ingredients are either the same or comparable, but this version is a bit quicker and easier to prepare. And as you well know by now, I am getting more and more enamored with quick and easy.

So the other evening, faced with a big old head of organic cauliflower from our last farm box, I thunk up this version of an old classic – cauliflower in cheese sauce. (And yes I know, “thunk” is not a legitimate word, being a non-standard past tense and past participle of the verb “think”, but I like it non-the-less!) Anyway, this dish was a hit and it had been very easy to throw together. And of course, just because this recipe calls for only half a head of cauliflower, you can fix as much as you want. We just eat less than we used to, so my recipes are starting to reflect our reduced appetites. (If only that were the case with desserts. But no! Earlier today I baked up my version of the Levain Bakery’s Oatmeal Raisin cookies (absolutely fabulous BTW), so my appetite in certain areas hasn’t diminished in the least!) But, back to cauliflower. (And yes, I’m going to post the cookie recipe shortly.)

I love cauliflower, either raw or cooked. It will never replace green beans, zucchini, or broccoli as my favorite vegetables, but it is a good, reliable vegetable to have around. And it’s quite nutritional. Versatile too.   

But somehow, I always end up adding a few calories to cauliflower preparations, because I truly can’t conceive of Mr. C. eating it with just a sprinkle of salt and pepper. The simple fact is, that without a bit of doctoring, cauliflower would never be welcome at our table. So why stress about it?

Now, something to consider. If you serve cauliflower only because you feel you must, then I would suggest you stop thinking in those terms. Cauliflower is not a punishment. It is a truly wonderful veggie when treated with respect and a bit of special attention. But if you and your family simply do not like the taste, then find another veggie that you can all enjoy. (Or the majority of your family can enjoy.) Or try adding a sauce or oven roasting the cauliflower with olive oil and spices. (See my recipe for Roasted Cauliflower with Cumin and Curry.) Because a bit of sauce or spice can make all the difference.

So regardless if my preparations are a bit on the caloric side, I’m going to continue preparing and serving this delicious cruciferous veggie for as long as I can wield a knife and prepare a sauce! Because it’s good for us and I like it!

So as always, fix what you like. Eat healthy, but stick to the food you enjoy cooking and eating. You’re much more likely to actually eat an ingredient if you like the taste. And who cares if you eat spinach or broccoli every other night. I promise you no one is going to think less of you. And who the heck is keeping score anyway! And, if you are trying to keep your family healthy, then forgo worrying about a few calories here and there. Believe me, like I said before, I could never serve this veggie un-doctored or steamed broccoli, for example, without a side of “secret sauce”. (See recipe below.) It’s just the reality of serving and enjoying certain vegetables in our home.

So have fun in your kitchen. Remember, the game is afoot! If it takes a sauce to serve a veggie, then do it! No one is going to question your motive. And maybe, somewhere along the line, your spouse or one of your kids will learn to appreciate vegetables sans adornments. Don’t count on it! But it could happen! Peace and love to all. 

½ head cauliflower, cut into fairly small, same size pieces

¼ c. mayonnaise

2 tsp. Dijon mustard

2 small squirts hot sauce (I use Frank’s RedHot Sauce)

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

2/3 c. grated sharp cheddar cheese

2 T. milk

paprika

Steam the cauliflower to crisp tender. (I place the steamer pot over high heat until I just start to see steam escaping around the lid. Then I turn off and heat and let the cauliflower sit covered for 3 minutes.)  At which point I transfer the hot cauliflower to a lightly greased shallow pan in a single layer.

While the cauliflower steams, whisk the mayo, mustard, hot sauce, granulated garlic, salt, pepper, cheddar cheese, and milk together. Spread evenly over the cauliflower. (Or as even as you can manage. The sauce will be very thick.)  Sprinkle lightly with paprika.

Bake in a pre-heated 350 degree oven for 30-35 minutes or until the sauce is melty. Serve immediately.

Secret Sauce:

1 part mayonnaise

1 part soy sauce

Mix together and serve with your favorite steamed veggie.

When it comes to serving potatoes to my husband, I have to be very careful. For some inane reason, Mr. C. is not a potato lover. Now granted, I’m thrilled that he is not the typical “meat and potatoes” kind of guy, because I could never be the kind of cook that would please him if that were his inclination. My tastes are simply too varied to ever have made my endeavors in the kitchen pleasant for him if his tastes were terribly restrictive. But other than regular potatoes and some cruciferous veggies (too numerous to mention), Mr. C. is even more adventurous than I am when it comes to partaking of new dishes. (Especially when we are traveling, the man will try anything!) So when I occasionally force a potato on him, it better be pretty darn tasty.

In our last garden box, 4 beautiful new white potatoes were included with all the other lovely organic produce. Yikes! Plus I already had two in my counter veggie basket. So now, what the heck was I going to do with all these potatoes?  

Since I already had a flank steak marinating in my fridge (recipe soon to follow), I thought a nice baked potato would make a fine accompaniment. But to make it more palatable for him, perhaps I should dress it up a bit. So hasselback potatoes came to mind because I knew he already enjoyed my other recipe for this unusual and tasty potato preparation. (See my other recipe at the bottom of this post.)

But I wanted a bit more zing in my hasselback potatoes this time because the tasty flank steak I was going to serve alongside the potatoes demanded an equally flavorful companion. So I came up with this preparation. And guess what? Yes, he liked the potatoes. No, even a potato prepared in this easy and delicious way was never going to turn him into a potato lover. I still claim that distinction in our household.

So as always, keep thinking of new and interesting ways to prepare food for yourself and your family. Keep staying safe. And keep counting your blessings. Peace and love to all.  

2 T. extra virgin olive oil

1 garlic clove, finely minced

1 tsp. finely chopped fresh rosemary

1 tsp. seasoned salt

½ tsp. kosher salt

¼ tsp. paprika

freshly ground black pepper

pinch cayenne pepper

4 med. sized potatoes

Combine olive oil, garlic, rosemary, seasoned salt, kosher salt, paprika, black pepper, and cayenne pepper together in a small bowl. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Place potatoes on a rimmed baking sheet.

Using a pastry brush, coat the potatoes with the olive oil mixture, carefully working it between the slices and coating all sides. (I find this step works better when I carefully ply the slices apart and Mr. C. slathers on the olive oil mixture. And yes, it’s a messy job.)

Bake in a pre-heated 375 degree oven for about 60-70 minutes or until golden brown and soft when pierced with a fork. Serve immediately.

ACCORDIAN BAKED YUKON GOLD POTATOES (HASSELBACK)

2 T. butter, melted

1 garlic clove, finely minced

½ tsp. kosher salt

freshly ground black pepper

4 med. sized Yukon Gold potatoes, unpeeled or peeled – your choice

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.