Tag Archives: thyme

Poached Eggs with Roasted Asparagus and Thyme-Garlic Potatoes

28 Mar

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-View

We had brinner again last night. Although, this seemed more like a schnazzy dinner to me. I had something else planned but had an epiphany while running, and rearranged my dinner plan to make this. Luckily, it did not disappoint! I could have eaten the entire pan of potatoes!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic Potatoes-Front

Ingredients:
5 yukon gold potatoes, washed and cubed
1 tbsp fresh thyme
3 cloves garlic, mashed (I used a garlic press)
12 asparagus spears, bottoms trimmed
4 eggs
3 tbsp olive oil
1 tbsp butter
salt and pepper to taste

Directions:

  1. Preheat the oven to 350o. Place the asparagus in a baking dish, drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the oven until tender, about 20 minutes.
  2. Combine the cubed potatoes, 2 tbsp olive oil, garlic, thyme, salt and pepper in a large bowl and combine until the potatoes are coated with oil and spices.
  3. Heat the butter in a large pan over medium heat, add the potatoes and cook until golden brown on all sides.
  4. Add the eggs to an egg poacher and cook until the eggs are just tender.

As always, enjoy!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-Side

Vegetable Bolognese

7 Mar

Vegetable-Bolognese-Cooked

Pasta definitely tops the list of my favorite foods. Add in some cheese and it’s even better. However, being the healthy person that I am, I knew that I needed to throw in something to balance the pasta and cheese. Enter vegetables!

Raibow-Carrots

When I was at the grocery store this weekend these beauties jumped out at me and I knew that they would be perfect in this bolognese. It’s kind of sad that you can’t see their beautiful color but they sure tasted good.

IMG_9391

Just a quick note, I doubled the recipe so that I could freeze half for later.

Ingredients:
Inspired by Giada De Laurentiis
2 red bell peppers, chopped
8 oz cremini mushrooms, chopped
1 bunch rainbow carrots
1 onion, peeled and chopped
3 cloves garlic, chopped
3 tsp fresh thyme
3 tsp dried oregano
1 tbsp olive oil
1/2 cup vegetable broth
1/2 can tomato paste
16 oz. mascarpone cheese
1/4 cup parmesan
1/8 cup fresh mozzarella cheese, cubed
1/2 pound whole wheat pasta
Salt and pepper to taste

Directions:

  1. Cook pasta according to package and preheat oven to 350o
  2. Give the bell peppers, carrots and onion a rough chop and transfer to a food processor, along with the garlic and pulse until you have a mixture of finely grated and chunks of vegetables
  3. Heat the olive oil over medium heat. When the oil is hot, transfer vegetable mixture to the pan and add the thyme and oregano
  4. Cook vegetables until golden brown and stir in tomato paste
  5. Once tomato paste is combined, add vegetable broth and reduce for about 20 minutes
  6. Remove the pan from heat and stir in mascarpone and parmesan cheese
  7. Stir until both cheeses are combined
  8. Toss the pasta with the sauce and cubed mozzarella cheese. Spoon into individual ramekins or baking dish
  9. Bake until cheese is melted

As always, enjoy!