NEW RECIPES! Smothered Pork Chops, Instant Pot Refried Beans, Veggie Samosas, and MORE!
Latest recipes from Simply Recipes.
Hello, everyone! I hope you all had lovely, lazy, cozy holidays and you're back in the new year feeling refreshed and energized. I spent 99% of my break curled up in my favorite chair in a blanket-cocoon reading, knitting, and gazing out the window into the middle distance. It was fantastic.
Now that we're back, I want to talk about ROASTING VEGETABLES. This is my #1 go-to move this time of year when I still crave comfort food, but also crave...well...vegetables.
Roasting a big sheet pan of veggies couldn't be easier. Crank the oven to 425F. Chop veggies into bite-sized bits, toss with olive oil, salt, and pepper, and stick the sheet pan in the oven until things are golden and crispy. You can do this with practically any vegetable (even cabbage, believe it or not). I'm particularly fond of broccoli, cauliflower, and red potatoes.
I also have two veggie roasting tips to share:
TIP #1: Use your hands to toss the vegetables with olive oil, salt, and pepper. You want each individual bite to be coated evenly with oil and have a good amount of S&P, and your hands are the best way to gauge this. Trust me. Feel for dry spots and make sure those get some oil. The veggies should also feel a little gritty with salt and pepper -- that's how you know you've got enough.
TIP #2: Roast longer than you think. A few golden, toasty spots are good, but more is better. Don't be afraid of a little char. I usually roast until the vegetable starts to look a little bit shrunken and any cut edges or knobbly bits are well and truly crisped-verging-on-burnt. This means that the outside will be crunchy and the insides are super soft. Trust me on this.
Roast two big sheet pans at once, and you'll have enough for tonight's meal as well as leftovers for tomorrow's lunch or dinner. Smart!
Go forth and roast your veggies, my friends! Happy New Year! XO Emma
These smothered pork chops really hit the spot. Thick cut pork chops are pan seared and smothered in onion gravy — just what you need to chase away the winter blues. Make it a meal and serve it over mashed potatoes!
Use the Instant Pot to make creamy, rustic refried beans. They taste far better than canned beans and cost less! Our favorite version uses a little bit of bacon fat, but any fat will do.
Crispy Vegetable Samosas with a bright, spicy cilantro mint dipping sauce is just what your Friday night needs. The dough, filling, and chutney can be made ahead of time. They are also easy to freeze. Make samosas now, and save some for later!
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