Posts Tagged ‘asparagus’

Seared Potatos, Asparagus, Gardein Brochettes

August 3, 2009

Seared Potatoes, Asparagus

I’ve been hearing such good things about Gardein’s line of plant-based proteins, and having been a fan of their Meal Starter Strips, I was elated to find the whole line available at my local Kroger. Even better, they had a $1 off coupon attached to each kind. So, I grabbed them all.

I wasn’t entirely sure what to do with the “beef” brochettes, but I figured a very traditional potato, asparagus and “beef” dish was in order. Not wanting to take the time to mash the potatoes, I went with seared slices. As always, a nice hot pan is in order. I made a olive oil, garlic, dried basil, salt and black pepper marinade of sorts and dredged the potatoes in it before adding to the pan to sear. After I got a nice color on each side, I put them in a very low oven until everything else was ready.

Using the same pan, I sauteed the asparagus while I prepared the brochettes according to the package directions. A little ketchup for my wife and we were in business. Pretty easy, and quick meal, all-in-all.

Seared Potatoes, Asparagus, Gardein Brochettes


Roasted Sweet Potatoes, Sauteed Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

April 10, 2009

Roasted Sweet Potatoes, Asparagus, Corn on the Cob and Caraway-Rye Dinner Rolls

Sweet potatoes were on sale, the corn on the cob looked really good in the supermarket and a dinner was born.

I cut the sweet potatoes and tossed them with extra virgin olive oil, salt, black pepper and some italian seasonings. 450 degree oven for about an hour and they were ready to go.

Roasted Sweet Potatoes

The asparagus was sauteed in a little bit of roasted garlic oil, salt and black pepper until they turned bright green (any longer and they’re overdone).

The corn turned out to be very sweet and all I did was steam it for about 15 minutes (while everything else was getting ready).

Caraway-Rye Dinner Rolls

The caraway-rye dinner rolls was my first attempt at making rye bread from Artisan Bread in 5 Minutes a Day. I substituted whole wheat flour for regular all-purpose and it overpowered the rye flavor. I’ll have to work on increasing the proportion of rye flour to wheat in future batches. It certainly wasn’t bad – quite the opposite, actually, just not as flavorful as I was hoping for.