Garlic Roasted Cherry Tomatoes

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
This recipe for garlic roasted cherry tomatoes just couldn’t be easier, and will make your entire house smell incredible as it bakes! It makes a wonderful side dish, although I sometimes just eat a big whole of it for dinner! If you remove the bread crumbs and parmesan cheese, you could easily use these as a delicious mix in for pasta.

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic, basil, olive oil and salt mixture.
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R
Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

Garlic and Parmesan Roasted Cherry Tomatoes [ Recipe by Neshikot.com ]

Ingredients:
20 oz cherry tomatoes, washed and sliced
2 tablespoons garlic olive oil (regular olive oil will work as well)
4 tsp minced garlic
1 tsp chopped basil
1/4 tsp salt
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan

Directions:
Preheat oven to 375. Line a baking sheet with parchment paper.

Wash and slice cherry tomatoes and place into large mixing bowl. In a separate, small bowl, mix together the garlic, basil, garlic olive oil, and salt. Toss mixture with tomatoes. Mix in bread crumbs and parmesan and toss well.

Pour tomato mixture onto baking sheet, in a single layer.

Bake for 35-40 minutes, removing from the oven once around the 20 minute mark to move the tomatoes around a bit, and rotate the baking sheet. Keep checking tomatoes frequently at the end to make sure none of them are burning. Remove and serve!

Garlic Roasted Cherry Tomatoes with Bread Crumbs and Parmesan. R

30 Minute Dinner: Garlic Spaghetti and Broccoli

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When I only have 30 minutes to come up with dinner, this is one of my favorite recipes. The sautéed garlic sauce will make your house smell amazing while you are cooking it, and the broccoli bumps up the healthy factor to this pasta dish. I purposely make this with 8oz of pasta and 16oz of broccoli — it’s one third pasta and two thirds vegetables, meaning that my family is getting in lots of broccoli’s power packed nutrients (fiber, vitamin C, and iron, to name a few). If you want to make it a healthier, switch up the spaghetti for whole wheat spaghetti or quinoa pasta!

Also, I use the term “30 Minute Dinner” conservatively — I am an incredibly slow cook. I cooked this in 30 minutes, but there’s a decent chance you could get it done in 20 — give it a try and let me know!

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30 Minute Dinner: Garlic Spaghetti and Broccoli [ Recipe by Neshikot.com ]

Ingredients:
8 oz spaghetti
1/4 cup garlic olive oil
4 teaspoons grated garlic (Dorot is a great option when you are in a hurry)
1 cup grated parmesan
1 tablespoon lemon juice
1 package organic frozen broccoli (16 oz)

Directions:
Cook pasta according to instructions. While pasta is cooking, steam broccoli according to instructions.

When pasta is finished, drain and set aside. In the same pot, add the garlic olive oil and turn the heat back on to medium. Then add in the garlic and cook for a few minutes, until garlic starts to sizzle and look slightly golden, but don’t let it turn brown. Turn off heat, and pour the cooked pasta back into the pot, mixing the garlic and oil mixture in with the pasta.

Transfer pasta to a large bowl, and immediately mix in 3/4 of the parmesan and the lemon juice. Then, mix in the broccoli, and the rest of the parmesan. Toss well and serve!

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Butternut Squash, Onion and Cranberry Bake

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This roasted butternut squash dish is one of my go-to dinners, because 1) It’s delicious. It’s one of those dishes that makes eating your veggies seem like a treat, rather than a task. 2) It smells AMAZING while it’s baking. I love to prepare it while my son is napping, and then when he wakes up, we play in the living room while taking big, deep breaths as the smells of roasting squash and onions fill the room, and 3) It has relatively few ingredients, so it’s easy to whip up, as long as I have a butternut squash lying around. And 4) I’m a fall girl. All year long, I dream of the sunsets and golden leaves in September, October and November, and making this dish always reminds me of autumn.

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Start by washing, peeling, and chopping your butternut squash and onions. This is the most time consuming part of the recipe — once the chopping is done, assembling the dish is a breeze. I generally chop off the top and bottom of the squash, peel the sides with a vegetable peeler, remove the seeds, and then chop. However, I’ve heard some people will first microwave the squash (with some holes poked through) for a couple minutes, which should help make the peeling easier. I might try this next time!neshikot-butternut-squash-casserole-002
Mmmmm…. butternut squash… onions… parmesan cheese… I can smell it already!neshikot-butternut-squash-casserole-003
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Roasted Butternut Squash and Onions [ Recipe by Neshikot.com ]

Ingredients:
1 large butternut squash
1 small onion
1/4 cup garlic olive oil
1/2 cup bread crumbs plus some extra for topping
2 teaspoons garlic powder
5 oz shredded parmesan cheese
1/2 cup dried cranberries (optional, not pictured)

Directions:
Wash and peel butternut squash. I do this by chopping off the top and bottom and peeling the sides with a vegetable peeler. Then, remove all of the seeds and stringy inside material. Then, chop squash into similar sized pieces (roughly 1-2″ cubes). Chop your onion into medium sized pieces.

Preheat oven to 425 degrees.

In a large bowl, mix together the butternut squash, onion, and dried cranberries (if using cranberries). Then, add in the garlic olive oil, garlic powder, bread crumbs, and shredded parmesan.

Oil a 13×9″ baking dish with some of the garlic olive oil. Pour squash mixture into the baking dish, top lightly with some extra breadcrumbs, and bake at 425 degrees for about 35-40 minutes, making sure to check regularly at the end to make sure it isn’t burning. Rotate dish one time (roughly the 20 minute mark) to ensure the dish is cooked evenly.

Inspired by:
Too Hot Tamale

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Asparagus Garlic-Lemon Pasta with Cherry Tomatoes and Roasted Chickpeas

Asparagus Pasta with Tomatoes and Roasted Chickpeas
My theory on pasta is — if you are going to eat it, might as well mix in lots of veggies and healthy add-ons! I’ve had a bag of frozen asparagus in my freezer for awhile, and I’ve been looking for a way to use it. Then I happened to see this Asparagus Pasta Salad from Just a Taste and the bow-tie pasta looked oh-so-delicious with the bright green asparagus! I wanted to add some protein to the pasta, and use a different sauce, and I ended up with this recipe, which we will be making again and again! Asparagus Garlic-Lemon Pasta with Cherry Tomatoes and Roasted Chickpeas.

Asparagus Pasta with Tomatoes and Roasted Chickpeas
Draining, rinsing, and drying the chickpeas.

Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Look at these healthy little beans, packed with protein!
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Juicy cherry tomatoes, which give the dish the perfect amount of sweetness.Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Garlic-Lemon Pasta with Cherry Tomatoes and Roasted Chickpeas [ Recipe by Neshikot.com ]

Ingredients:
1 lb Farfalle pasta
2 boxes of precooked Chickpeas (I use Whole Foods organic chick peas, 13 oz each)
1 bag of frozen asparagus (I use Whole Foods organic frozen asparagus, 12 oz bag)
1 container cherry tomatoes
1/4 cup garlic olive oil
1 cup grated parmesan
2 tablespoons lemon juice
A few tablespoons shredded parmesan (optional)
For the roasted chickpeas:
1.5 teaspoons garlic olive oil
1 teaspoon garlic powder
A dash of garlic salt

Directions:
Drain the chickpeas and rinse well. Transfer chickpeas to a large plate, covered in paper towels. Use another paper towel to blot the chickpeas dry. You may need to do this many times, in order to get them dry. During this process, the peels of the chickpeas will start to come off. You can either remove them (which I do) or you can leave them on (which my Mom does!). Preheat the oven to 400 degrees. In a bowl, toss the chickpeas with garlic olive oil, garlic powder, and a dash of garlic salt. Line a cookie sheet with parchment paper, and lay the chickpeas on the sheet in one layer. Bake at 400 for 15-20 minutes. You can continue baking longer, if you would prefer them to be crunchier.

Cook pasta according to the directions. While pasta is cooking, rinse the cherry tomatoes and slice in half. Cook the frozen asparagus according to the directions, and chop each stalk into 3 even pieces.

When pasta is done, drain and pour into a large bowl. While pasta is still hot, mix in the garlic olive oil, lemon juice and grated parmesan cheese, making sure all of the pasta has been coated. Then, mix in the roasted chickpeas, the cherry tomatoes, and the apparatus. Top with a few tablespoons of shredded parmesan cheese.

Inspired by:
Just a Taste and Chop Suey/AllRecipes

Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas
Asparagus Pasta with Tomatoes and Roasted Chickpeas

Roasted Sweet Potatoes, Carrots, Onions and Cranberries

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This dish is delicious because of the natural sweetness of the sweet potatoes, carrots and cranberries. It’s *almost* like eating dessert for dinner, and it’s filled with so many great nutrients, you don’t have to feel guilty! Between the sweet potatoes and the carrots, it is filled with Vitamin B6, Vitamin C, iron, Vitamin A and many more. It definitely feels like a fall-inspired dish, but I love making it all year round.

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You know this has to be good for you when you see how bright and beautiful your orange veggies are!

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Roasted Sweet Potatoes, Carrots, Onions, and Cranberries [ Recipe by Neshikot.com ]

Ingredients:
2 large sweet potatoes (I find them easier to chop if I look for long, thin sweet potatoes)
4 large carrots
1 onion (medium)
1/2 cup dried cranberries
1/4 cup garlic olive oil (regular olive oil will work as well)
2 teaspoons garlic powder
2 tablespoons lemon juice
Dash of garlic salt

Directions: 
Preheat oven to 400 degrees.

Wash, peel, and chop sweet potatoes, carrots and onion. Chop the sweet potatoes into slices roughly 2″ x 1″, and try to make them all roughly the same size. Chop the carrots into pieces roughly 1″ x 1″, again aiming to make each piece roughly the same size. Chop the onion into large slices, about 2″ x 1″. Place them all in a large bowl, and pour in the dried cranberries.

In a bowl, mix together the olive oil, garlic powder, lemon juice and garlic salt. Pour mixture over potatoes, carrots, onions, and cranberries. Mix well to ensure all of the veggies are coated.

Lightly oil a 13×9″ baking dish and pour everything into the dish. Cover with tin foil, and bake at 400 degrees for about 30 minutes. Remove foil from dish and bake another 15-20 minutes, or until the sweet potatoes and carrots are cooked and beginning to look golden, checking regularly to make sure they aren’t burning.

Inspired by:
How Stuff Works and In Sonnet’s Kitchen

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