Tag: Garlic

Soy-Maple Roasted Sweet Potatoes

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By now you probably know that I have a weakness for sweet potatoes. They’re one of my favourite things ever and I’m always looking for new delicious ways that I can eat them. Usually they taste the best when they’re super caramelized and soft- and this recipe DEFINITELY gives you that. These potatoes have so much good flavour and colour, and go great in bowls or salads, or as a side for your dinner.

Usually I peel my sweet potatoes, but today I left the skin on for some extra textural action. All I did was cut my potato into little medallions, then tossed them with some olive oil and threw them in the oven. While they were becoming golden brown and amazing, I just mixed up the THREE INGREDIENT sauce that gets brushed on to the medallions, infusing them with deliciousness and also helping with the caramelization process. Just keep an eye on these because they can burn pretty quickly.

These Soy maple Roasted Sweet Potatoes were the PERFECT addition to my lunch bowl today. I then proceeded to eat the rest of them right off the pan. Be sure to try out this recipe and let me know what you think!!

Soy Maple Roasted Sweet Potatoes

Serves: 1

Total Time: 40 minutes

Ingredients:

  • 1 small sweet potato
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Wash the sweet potato well, then proceed to cut it width-wise into small medallions, a little less than a centimetre thick.
  3. Place the medallions onto a parchment lined baking sheet and toss them with the olive oil, making sure that they’re evenly coated. Put the pan in the oven and roast for 10 minutes.
  4. Remove the pan, flip over the sweet potatoes, and roast for an additional 15 minutes.
  5. While the sweet potatoes are in the oven, mix together the soy sauce, garlic powder and maple syrup in a small bowl. Set aside.
  6. Take the pan out of the oven, flip the medallions over again, and use a pastry brush to brush on a layer of the soy sauce mixture onto each one. Put back into the oven for 5 minutes.
  7. Remove the pan, flip over the sweet potatoes (there’s lots of flipping going on), brush on some sauce, and then roast for another 5 minutes.
  8. For a last final crisp, flip the sweet potatoes once more and bake for 5 minutes again.
  9. Take the sweet potatoes out of the oven, let cool and enjoy!

I can’t wait for you to try this recipe! So simple and delish:)) Have a great weekend and I’ll see you Monday!!

Yours Truly,

Olivia:))

Roasted Carrot and Onion Dip

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Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Creamy Avocado Balsamic Dressing

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Hi there! Today I have a delicious and creamy dressing recipe for you guys. It may not be a looker but it’s sure packed with flavour and goes great with any salad combo! I used some delicious fresh basil from my plant (throwback to last year when I did Herb Month) and it adds so much!

This dressing takes five minutes to whip up, and has all of the taste of a balsamic dressing, but is much creamier and has that extra basil in there. It’s the consistency of a good ranch dressing. I like it because oftentimes I’ll make vinaigrettes, and it’s nice to have something more unctuous. Isn’t that a great word? When something is unctuous you know you want to eat it.

For lunch lately I’ve just been roasting a bunch of veggies (including sweet potatoes, of course) and tossing them with some lettuce, tomato, cucumber, and a sick dressing like this one. It just ties everything together and still tastes so light and fresh! Some other things you could slap this on would be sandwiches, wraps, and bowls. It’s so good! Here’s the recipe;))

Creamy Avocado and Balsamic Dressing

Serves: 4

Total Time: 5 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 small leaves of fresh basil, chopped
  • 1 clove of garlic, minced
  • 2 tbsp water
  • Salt and pepper to taste

Directions:

  1. Mash the avocado very well in a small bowl. You want as few lumps as possible.
  2. Whisk in the rest of the ingredients, then serves in salads, wraps, bowls or sandwiches.

Hope you like this dressing! It’s great for summer;))

Yours Truly,

MyDayIsBooked

Marinated Mushrooms with Tomatoes

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Mushrooms are the best man! They’re so meaty and full of deliciousness. Which also means that they stand up great to AWESOME MARINADES like this one! Honestly, I feel like marinating a mushroom is the only way to eat it after eating these mushrooms. Say that ten times fast. Seriously though, this marinade is full of herbs and garlic and all of the good stuff that you want in your mouth.

After a good hour or so of marinating, everything goes into the pan with some tomatoes to get cooked down and delicious. At this point you can try to resist the urge to eat them all right there and eat them in a wrap, on some avocado toast, or as a little side salad. All of these options are amazing! If you’re not a mushroom fan, I definitely think that this recipe will convert you. Give it a try!

Marinated Mushrooms with Tomatoes

Serves: 2

Total Time: 90 minutes

Ingredients:

  • 8 cremini mushrooms, halved
  • 1 tomato, diced
  • 1/4 cup packed fresh parsley
  • 1 clove of garlic, minced
  • 1 stalk of green onion, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. In a small bowl, mix together the parsley, garlic, green onion, vinegar, oil and salt and pepper. Dump the marinade into a ziploc bag with the mushrooms, seal it, and give it a good toss to make sure the mushrooms are coated. Place the bag and the fridge and leave to marinate for about an hour.
  2. Heat a pan over medium heat, and add in the marinated mushrooms and the diced tomatoes. Cook for about 10 minutes, until the mushrooms and tomatoes are soft and most of the excess liquid has evaporated.
  3. Serve as a side, in a wrap, or on some avo toast!

Enjoy these amazing mushrooms!

Yours Truly,

MyDayIsBooked;))

Roasted Tomato Soup

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Hi there! Nothing hits the spot quite like a big bowl of soup. Ok I guess a scoop of peanut butter hits the spot too, but in the winter I could eat soup all day, and tomato soup is one of my favourites. This recipe uses roasted tomatoes, garlic and onions to pack in the flavour, and blending everything at the end creates a smooth texture that is to die for! There’s no broth in this soup either- just tomato upon tomato upon tomato, which is the way it should be. Hope you enjoy this delicious classic!😊😊

Roasted Tomato Soup

Serves: 4-6

Total Time: 50 minutes

Ingredients:

  • 3 medium sized tomatoes, cut in half
  • 1/2 a white or yellow onion, cut into wedges
  • 4 cloves of garlic, left in the skins
  • 2 tbs + 1 tsp olive oil
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 tbsp dried basil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Place the halved tomatoes and wedges of onions on a parchment lined baking sheet and toss in 2 tbsp of olive oil. Place the garlic cloves on a small section of tin foil, toss in the tsp of olive oil and wrap up tightly, placing the package on the pan. Season the veggies with salt and pepper and bake for 30-35 minutes, until the tomatoes are soft and the onions are slightly charred.
  3. In a large pot, combine the roasted tomatoes, onions, crushed tomatoes, tomato paste, basil, and more salt and pepper. Wait until the tinfoil has cooled off before removing the garlic cloves from the packet and their skins to add them to the pot. Stir and bring to a boil, then cover and simmer for ten minutes.
  4. Remove from the heat and scoop the contents of the pot into a blender. Blend until smooth and enjoy!

Hope that the last week leading up to Christmas is a great one! See you Friday;)

Yours Truly,

MyDayIsBooked;)))