Finding carrots to be the most wonderful thing on my dinner plate is not something I ever expected to experience, but I made roasted carrots last night. And wow. They were a luxury. This recipe clocks in at 5 net carbs and 5 grams of fat per half cup serving. I had not had anything…
Category: Sides
Adventures in air frying
I got an air fryer for Christmas and I’m super excited about it. It took some experimenting for me to get stuff right. I had a huge early mishap with fried chicken, but I got it right by the end of my time off. What I’ve found I like best about the Airfryer is how…
The forbidden quince
Quince is an ancient relative of the modern apple and pear. More popular in medieval times, the quince has been rumored to be the forbidden fruit from the Garden of Eden. It’s said that Paris awarded Aphrodite a quince in exchange for Helen, setting the course of events that lead to the Trojan war in…
Garlic bread spread
I made this especially for my beau. Garlic bread is one of his favorites and he often asks for it, but it’s never that easy to just whip up a butter mix in the middle of making the rest of dinner. This holiday season I made a batch of this butter so it I’d have…
Spaetzle
Spaetzle is a cross between an egg noodle and dumpling that originated in the Alps, and is served in a few German, Austrian, Swiss and French regional cuisines. It’s an easy recipe with a big payoff that takes maybe ten minutes tops to make, the trick is the last minutes are stressful. I always arrive…
Fall salads
The salads I enjoy all summer aren’t quite the same in the colder months. Fortunately, there are many wonderful combinations to switch to that I might like even more. I mimicked a salad from Poppy’s restaurant week menu – this is persimmon, apple, pomegranate, almonds, and goat cheese, mixed with sorrel, arugula, and nasturtium greens….
Whole roasted romanesco
Romanesco is a showstopper. It’s an architectural wonder vegetable offering the best of both broccoli and cauliflower. Often I prepare it in a similar manner to those vegetables, but serving it like this puts its best features on display. This is easy enough to make. Preheat the oven to 425. Remove stems and leaves from…
Roasted root vegetables
This is one of my favorite fall and winter side dishes. It makes use of the best seasonal produce and can be varied endlessly. My favorite combination is sweet potato, carrot, parsnip, fennel, and potato with onions and garlic. Dice them all up and add 3 bay leaves, 1 tablespoon of herbes de Provence, and…
Overzealous Home Cook 