[School’s NOT Out for Summer, But I at Least I Can Have Some] Grilled Sweet Potatoes with Scallions

It’s finally starting to feel like summer here in Indiana! And you know what summer means… school is out of session and leisure time abounds with lots of lazy days by the pool.  Sigh, I wish! My summer is characterized by summer classes 5 days per week, my part-time research job requiring more work than usual, and studying for and taking a grueling six-hour preliminary exam to prove I am deserving of doctoral candidacy. /end complaining

But summer won’t be all bad. I have a few weekend trips planned, and I get to enjoy eating on the patio that my husband and I installed last year. To me, summer means grilling, which is not only delicious, but also gives me a satisfying sense that I am defying traditional gender roles. Any other ladies out there feel that sense of accomplishment from grilling, or is it just me? 🙂

Anyway, today’s recipe is for Grilled Sweet Potatoes with Scallions. It’s super easy. You just throw sweet potatoes, scallions, and garlic in a foil packet along with some salt and pepper, and plop it on the grill. Grilling the sweet potatoes really brings out their sweetness, which is balanced by the garlic and onion flavor. It’s the perfect summer side dish!

Grilled Sweet Potatoes with Scallions (recipe by Food Network Magazine)

Ingredients:

• 1 1/2 lbs. sweet potatoes, chopped
• 1 bunch scallions, cut into 2-inch pieces
• 6 cloves garlic, crushed
• 1 tbsp fresh thyme (Note: I used dried thyme, to taste)
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Preparation:

• Combine sweet potatoes, scallions, garlic, and thyme in a bowl. Drizzle with olive oil, and season with salt and pepper.
• Place mixture on a sheet of foil and fold to close.
• Grill over low heat until the potatoes are tender, 20-25 minutes.

Makes 3-4 side dish servings.

Roasted Carrots: Giving Cauliflower and Main Dishes a Run for Their Money

It’s no secret that I am obsessed with roasted cauliflower. But over the past few months, a new vegetable has come into my life, which, when roasted, approaches (if not equals) my love for roasted cauliflower: Carrots.

I’m not a big fan of raw carrots. For some reason, I still remember being a small child and my parents asking me whether I liked carrots. I said, “They’re OK, but it’s not like if I was in Heaven, I’d wish for a carrot.” Ha, well said, kid version of me! But it’s still true. Raw carrots are kind of blah, and can only be saved from dullness by 1) Being drowned in some form of vegetable dip, or 2) Being roasted. I much prefer the latter.

If you are one of those unfortunate souls (like me until recently) who has never tried roasted carrots, I insist that you must! The simplest thing to do is merely roast them with some olive oil, salt, and pepper. But if you want to take it a step further and make them maximally delicious, you can add shallots and thyme. The caramelized carrots and shallots are soft and sweet, and are balanced perfectly by the savory thyme, salt, and pepper.

These carrots are so delicious that each time I make them as a side dish, I immediately gobble them up, then look disappointedly at the main dish and wish I just had more carrots instead. Someday I will just make myself a whole plate of them.

Roasted Carrots with Shallots and Thyme (Adapted from recipe found on Meals.com)

Ingredients:

• 1 lb small- or medium-sized carrots
• 2 medium shallots
• 1/2 tsp dried thyme (or more, to taste)
• 2 tbsp extra-virgin olive oil
• Salt and pepper, to taste

Preparation:

• Preheat oven to 425.
• Trim green tops of carrots, and cut larger carrots in half lengthwise. Slice shallots to about 1/4 in. thick (any thinner and they’ll burn).
• Add carrots and shallots to a rimmed baking sheet and drizzle with oil. Sprinkle with thyme, salt, and pepper. Toss to coat.
• Bake for about 30 to 35 minutes or until tender and lightly browned.

Makes 2 side dish servings.

Potato Salad, as It Should Be

Hello! I am somewhat happily, somewhat unhappily back from a 7-night Caribbean Cruise! I am unhappy to be back to work and summer classes. A girl could get used to taking lengthy naps every day. But I am happy to be back because I get to snuggle with my two adorable puppies whom I missed dearly. Also, believe it or not, eating two to three meals (plus multiple snacks) per day on a cruise ship can get a little tiring. I’m looking forward to cooking something tonight!

But let’s rewind a bit. Before I left for my cruise, I hosted a cookout at my house as a celebration of the last week of classes. A celebration was most certainly warranted, as this semester was so torturous that I am surprised that my program is located in Indiana and not Guantanamo Bay (OK, bad joke). But anyway, the cookout was a potluck, so I decided to prepare two foolproof recipes: 1) Nutella Cheesecake Layer Bars, and 2) My grandma’s potato salad.

My grandma is a darn good cook. In my book, her potato salad, chocolate chip cookies, apple pie, pumpkin pie, pizza, and pancakes are unparalleled (Her meatballs are unbelievable as well…this is possibly the one food I will miss by no longer eating meat). Each time I eat any of these foods prepared by someone other than my grandma, I find myself thinking about how I would much rather be eating my grandma’s version.

This is especially the case with potato salad. I don’t think I’ve ever had any potato salad I’ve liked other than my grandma’s, because she sets the bar so high with her own.

So I embarked to make this potato salad from the recipe she gave me on an index card. The recipe is straightforward, but the result is delightful.

So without further ado, I will spread the joy that is potato salad, as it should be:

Grandma’s Potato Salad

Ingredients:

• 5 medium potatoes, peeled
• 1 large egg
• 1/3 cup finely chopped celery
• 1/6 cup finely chopped onion
• 1/2 cup mayonnaise
• Salt and pepper, to taste

Preparation:

• Boil an egg (In case you don’t know how [I didn’t at first], I am including the instructions): Place the raw egg in a saucepan. Fill the saucepan with cold water until the water is 1 inch above the egg. Cook over medium heat until the water begins to boil, then reduce heat to low and simmer for 10 to 15 minutes. Remove egg and run cold water over it while peeling.
• Meanwhile, boil the potatoes (again I am including the instructions in case you don’t know): Place the potatoes in a pot and fill with water by an inch. Cover and bring to a boil. Remove cover and continue boiling for approximately 17 minutes. Drain and let cool.
• Dice potatoes into .5 to .75″ inch cubes. Dice egg into about the same size (or a bit smaller). Mix potatoes, egg, celery, and onions with enough mayonnaise to hold it all together (it could be slightly less than 1/2 cup). Season with salt and pepper, to taste.