For me, cooking is therapeutic, relaxing, fun and much more! I love it how I can walk into the kitchen, start preparing dinner and automatically go into an entirely different world. It too has been an incredible learning experience. Here's what I have learned so far and still currently improving on; being extra patient with myself when I make mistakes, try not to get discouraged when things don't go my way, experimenting and substituting with certain ingredients that go with the appropriate recipe(s).
Here are a few examples of my experience with substituting, last week when I was cooking sloppy joes, I saw we had no tomato sauce and did a web search to see what could replace it and quickly learned that I could use tomato paste and add one cup of water. And last night when I was cooking pork chops, I discovered that we had no nutmeg and looked on google for a substitute and read that it can be replaced with ginger.
I love foil packed dinners. They are so easy to prepare, clean-up is a breeze and last but definitely not least they are so very GOOD!
Garlic Parmesan Broccoli and Potatoes in Foil
3 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1/4 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper, to taste
24 oz broccoli florets
*16 oz baby potatoes, halved
1/4 C. freshly grated Parmesan
2 Tbsp chopped fresh parsley leaves
Preheat oven to 400 degrees F.
In a small bowl, combine olive oil, garlic, Italian seasoning, and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Arrange broccoli and potatoes into four equal portions and add to the center of each foil in a single layer.
Fold up all four sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking dish. Put it into the oven and bake until tender, approximately thirty-forty five minutes.*Serve immediately, sprinkled with Parmesan and parsley, if desired.
*24 ounces broccoli florets is equal to about 5 cups.
*Cooking time will vary depending on the size and thickness of the potatoes.
Source damn delicious
Published by Court's Cooking Blog