Fridge Friday; Episode 16

Sweet 16. Sixteen peeks inside my fridge(s)...I haven't taken time to really blog about it, but did you notice that somewhere along the way I finally got the most awesomest fridge of my dreams? I think that I shall celebrate the 16th Fridge Friday with not just a look inside my fridge, but also a look inside my oven. *wide-eyed amusement and sly grin*

OK. It isn't REALLY a look inside my oven, but by the time I peeled a couple sweet potatoes and chopped some of that cauliflower (front and center on the bottom shelf) into florets, and tossed it all with olive oil, salt and pepper, and roasted them to sweet, caramelized excellence, my daylight was gone. No good photo shots were going to happen no matter how close to the windows I plopped the Roasted Cauliflower and Sweet Potato Coins. Therefore, I decided to try a food shot done in the oven. I kinda like glow from the oven light; don't you? *insert sappy kissed-with-oven-light sweet 16 pun*

I more than kinda like Roasted Cauliflower and Sweet Potato Coins (although, truth be told, the sweet potatoes are my favorite part...and Hubs' favorite is the cauliflower...it is the PERFECT side dish for us). Tonight, this will be along side some pretty darn good thrown-together Sloppy Joes. (Chile Garlic Sauce is the secret ingredient, and they would be a most excellent Fridge Friday post, if I had a recipe.) But, I have also paired these amazing vegetables with roasted chicken, stuffed pork chops, meatloaf, and just about anything else that has landed On My Plate.  

Roasted Cauliflower and Sweet Potato Coins

(adapted from Everyday Food)

1 or 2 sweet potatoes

1/2 head of cauliflower (more or less)

2 tablespoons olive oil

kosher salt

fresh ground black pepper

Preheat the oven to 450 degrees.
Peel the sweet potatoes and slice into 1/4-inch thick rounds.
Cut the cauliflower into florets.
On a rimmed baking sheet, toss sweet potatoes and cauliflower with olive oil, salt, and pepper.
Roast until cooked through and browned on one side, about 25 minutes. (Serves 4.)

Beet It

They Told Him Don't You Ever Come Around Here

Don't Wanna See Your Face, You Better Disappear

The Fire's In Their Eyes And Their Words Are Really Clear

So Beat It, Just Beat It
(Michael Jackson - lyrics "Beat It")

I know someone that probably wishes this song was about beets. She hates this red-fleshed, root vegetable with an intense passion that most reserve for politicians with bad hair. She would love to never see their face, and hopes that they disappear. For her, beets could beat it.

As for me, up until about a year ago, I was indifferent to beets. I had honestly never tried more than just a pickled slice served up as garnish on a restaurant plate. They were foreign to me. It wasn't that I didn't want them to come around. It wasn't that I didn't want to see their face, or for them to disappear. I just didn't know them.

A couple of other friends convinced me to give beets a try, and I am so glad that I did. One of my current favorite sides for meatloaf is Roasted Potatoes and Beets. Conventional methods for roasting beets leave them whole until after cooking, but I peel and cube the beets to roughly the same size as my potatoes. The red beets stain my tender, buttery Yukon Gold potatoes a little pink as I toss them together with the olive oil and seasonings, and both crisp on the outside with an almost caramelized crust. Hubs dips his in the ketchup along side the meatloaf. I like a dollop of sour cream and an extra grind of fresh cracked black pepper. Either way, I don't want beets to beat it. I want Roasted Potatoes and Beets to come around On My Plate.

Roasted Potatoes and Beets

1 -2 beets, peeled and cut into 1/2" - 3/4" cubes

3-4 potatoes, scrubbed and cut into 1/2" - 3/4" cubes (or an equal amount of baby potatoes halved)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

Preheat oven to 400 degrees.
Line a sheet pan with foil (for easy clean up).
Toss beets and potatoes with olive oil, salt, and pepper on sheet pan.
Cover with foil and roast for 15-20 minutes.
Remove foil, stir vegetables, and roast for 15 more minutes until crispy on outside and tender on inside. (Serves 2-4)