Tag Archives: Herbs

Herb-Roasted Carrots

One of the reasons that it is really, really great that I have Fritz around is that he keeps me accountable to make real food for dinner.  Not that he demands it, ’cause he doesn’t, but because it’s fun to cook for someone who is so appreciative, and well…let’s face it–he gets a little grumpy when he’s underfed.

I have a weird tendency when he isn’t home (or in this case, when he gets food at school) to made a side dish, eat it as a main dish, and then have a bowl of cereal a few hours later when I unavoidably get hungry again.  It’s not really the best life strategy, except that it’s easy and I get to test side dishes for future filling, nutritious, and well-rounded meals.

Herb-Roasted Carrots

  • 8-10 medium-sized carrots, scrubbed
  • 1 t olive oil
  • 1 t each your choise of fresh herbs, chopped–I used garlic chives and curry leaves
  • sea salt and pepper to taste

Preheat the oven to 350 degrees.  Scrub the carrots down (or peel them if they are big, bad carrots and not sweet baby or adolescent carrots), and chop them in half lengthwise if necessary (the bigger they are, the more likely you chop).

Lay them on a baking sheet and drizzle with the olive oil and sprinkle with the herbs and salt.  Toss them until they are lightly coated with oil and herbs, then bake at the middle rack for about 20 minutes.

They will be soft and naturally sweet, but with a nice salty, herby flavor.

You could also toss these on the grill for a smokier version.  That’d be excellent.

I also found these carrots (from our CSA box) to be more orange than your average carrot.  It’s not just the picture.  Crazy, huh?

Tomorrow is my second day of my pediatrics clinical, and so far (I know, one whole day of experience) I’m really liking it.  I’m not sure if that is so much because I’m finally getting to do what I really want to do, or if because working at a school means that I get to come home and see this face by 2:30 on Tuesdays and Thursday:

Either way, I like it.

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Filed under Side Dishes

Broiled Lemon Salmon (and an Eagle Sighting?)

I think I might become a bird watcher.  First we find some baby blue jays in my backyard, and today I believe we witnessed not one but two bald eagles just totally hangin’ outside our front deck.  They were kind enough to wait around for me to locate my camera, change the lens, and get situated before taking off in flight.

Gorgeous, eh?

So are these bald eagles?  Bird experts out there, let me know.  They were huge!

And in other fantastical news, Tharrie (Fritz’s mom) made the best salmon I’ve probably ever had.  It was super easy, very low maintenance, and tasted absolutely fantastic–crunchy outer crust, and perfect flaky moist fish on the inside.

And I’m here to impart that magic to you guys.  And in true vacation-style, I’m only estimating the ingredients–if that.  Mostly just giving you another idea.

Tharrie’s Broiled Lemon Salmon

  • salmon fillet, no skin
  • generous sprinkle of salt and pepper
  • liberal drizzle of freshly squeezed lemon juice
  • 3-4 T olive oil
  • herbs–I’d suggest rosemary, or oregano, or any seasoning packet that might work with seafood. 

Again, she just dashed the ingredients on as inspiration struck.  Let the photos lead you, but let the fresh taste of perfectly baked fish be the star of this dish.  Don’t go crazy with the herbs.

Preheat the broiler on the oven, and adjust the oven rack to a high level.  Our fish was only a few inches from the broiler.

On a foil-lined tray, drizzle several tablespoons of olive oil over the surface and gently lay the fish on top.  Drizzle with another tablespoon of olive oil, and sprinkle with salt, pepper, and herbs.  Squeeze the lemon generously over the top, and place in the broiler for 15-20 minutes (check it frequently, and baste with the olive oil several times to prevent burning).

That’s it!  You won’t believe how amazing this fish will turn out.  The crisp, buttery crust, followed by tender and flaky fish.  A dream come true.

She also threw some onions on the tray to broil alongside the fish.  Yes.

For dessert?  Fresh fruit from several of BC’s highly recommended fruit stands.  Who knew that Canadian cherries were something to be so highly regarded?

Nothing like fresh cherries to satisfy your sweet tooth.  Especially with some fresh picked (err…bought) chocolate and brandy sauce.

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Filed under Entrees