Perfect Roast Potatoes by Jamie Oliver

capture_27122014_141016Jamie par boils pealed potatoes, places them in a single layer in an oiled pan, and roasts them for about 1/2 hour.  Then, he gently mashes them and adds herbs before putting them back in the over.  This technique produces potatoes with a crisp and crunchy outside layer, and a soft interior.  He also offers three suggestions for different herb combinations.  Delicious!  Enjoy. Continue reading

Honey Roasted Carrots by Hugh Fearnley-Whittingstall on Food Tube

capture_22122014_144758Hugh roasts rough cut large carrots with canola (rapeseed) oil and sesame seeds.  Then he plates them, and coats them with a sauce made with orange zest, orange juice, raisins, and honey, and toasted almonds and chopped parsley.  This is a delicious and healthy side dish or appetizer.  Enjoy. Continue reading

Calabacitas Recipe by Cobi Kim

capture_09122014_205332Cobi presents another veganized ethnic recipe.  This time it’s a Mexican dish that can be served with cheese and tortillas, or as a vegetable side, or left over and used as a component in burritos.  Cobi offers several alternatives for ingredients, and gives a tip for getting more flavor in your food by how you add your spices to your dish.  This dish is easy to make with ordinary ingredients, and with or without vegan meat substitutes.  Try it.  You’ll Enjoy it! Continue reading

Chili Roasted Broccoli with Garlic by Rachael Ray

capture_26112014_122957 Rachael shows a very quick and easy way to make a flavorful and healthy side dish.  She coats fresh broccoli with a mixture of spices and olive oil, adds some chopped garlic, and roasts it.  She points out, any leftovers from this delicious side dish can be used with pasta to make a great pasta salad.   Enjoy. Continue reading

Smothered Kale & Mushrooms by Rachael Ray

capture_11112014_144652Rachael demonstrates a dish with very healthy ingredients, mushrooms and kale.  She starts by simply sauteing sliced crimini mushrooms.  But, rather than leaving them open in a heated pan as in a typical sauteing process, she presses down on them with the lid of a sauce pan that fits into the saute pan.  She adds kale and presses down on it too.  She calls it smothering them.  She deglazes the pan with some Marsala wine. This simple process creates a healthy and delicious side dish.  Enjoy. Continue reading

Oven-Roasted Vegetables Without Using Oil by Chef Plum

capture_03102014_222720Most roasted vegetable recipes specify cutting the vegetables in small similar size pieces, coating them with oil, spices and seasonings, and then placing them in an oven.  In this video, Chef Plum demonstrates that you can eliminate the oil in this process.  This may be very important for some people who are trying to reduce as much fat from their diets as possible. Continue reading

How To Roast Vegetables In The Oven And On The BBQ Grill by Rockin Robin

capture_05102014_031409Robin presents tips on how to roast vegetables.  The sweet potatoes she is including with other vegetables will take longer to roast.  So, she cooks them a little in the microwave before she roasts them.  She makes sure her vegetables are not crowding each other in the roasting pan and each piece is touching the pan.  She also shows how to roast vegetables on a BBQ grill. Continue reading

Quinoa Recipe – Spanish Style by Chef Buck

capture_12092014_142156Would you like a pilaf dish with Spanish flavors, made with quinoa instead of rice?  In this video, chef Buck shows how easy it is to make one.  The technique is simple, saute a mix of chopped vegetables and spices.  Instead of adding previously cooked quinoa, Chef Buck adds uncooked quinoa to his sauteed vegetable mix, and then adds water and lets it simmer.  After it has simmered for about 15 minutes, he lets it cool a little before adding more fresh chopped raw vegetables.  This recipe is delicious!  Try it. Continue reading