THE JOURNEY CONTINUES… In my last couple blog posts I discussed the health benefits of drinking and cooking with coffee. Coffee is high in antioxidants which are good for you. As I mentioned, I was going to begin testing and creating new recipes utilizing PJ’s Roasted Bean Coffee as an ingredient and posting those recipes here on my blog.
I discussed this project with a couple close friends, who like me love to cook. I asked them if they wanted to join me on this journey and create a cookbook with me, utilizing coffee as an ingredient in all of the recipes. They were excited and are on board with the project. As my blog homepage states, life is about the journey and trying new things. Living Xtreme. Now, although I have already written and published a book that was a #1 New Release on Amazon.com in the Risk Management Section (Non-Profit Guidance for the Non-Profit Board Member), I have never published a cookbook.
We will be testing and creating both healthy and not so healthy recipes. However, all of them will be tasty and easy to make. We may include a few recipes that are a bit more complicated, but for the most part they will be recipes you can make every day of the week. There will be appetizers, dressings for salads and marinades, rubs for vegetables and meats, desserts, cookies, ice cream and more.
I tested and created the first recipe this weekend. It happens to be a healthy recipe. I figured we should start with something healthy and a little different and that most people wouldn’t think of doing. I didn’t want to do something obvious like Tiramasou. I wanted to try and peak your interest. So I hope you like it.
The first recipe is a rub for roasted vegetables. It was fun trying different combinations of spices and vegetables to see what worked best. Now you will notice I did not include potatoes in this recipe and that was intentional. I will be providing another recipe that includes fingerling potatoes and brussel sprouts and maybe some sweet potatoes.
I will be posting a picture with each recipe. I will also post a brief discussion on things I tried and why I determined the ingredients I did over others that are listed in each recipe. I hope you will join me on this journey in a culinary adventure of unique and tasty cuisine.
While I will be using different ingredients, the one ingredient that will be the same in all of our recipes is coffee, and not just any coffee.
The coffee we will be using in our recipes is from PJ’s Roasted Bean Coffee Company. The beans used are quality, AA Arabica beans. But more importantly, the coffee beans are infrared roasted by Healthy Coffee Lifestyles.Infrared roastedbeans are never bitter, never burnt, always smooth and have a much fuller flavor. They also produce a lower acidic flavor allowing those with stomach sensitivities to also enjoy the coffee. It makes Healthy Coffee Lifestyles coffee, the perfect ingredient in our recipes.
Coffee Roasted Veggies with Chili
1 Pound of Broccoli cut into large bite size pieces
1/2 Pound of Baby Carrots or Regular Carrots sliced into 2″ to 3″ pieces
1 Red Onion
6-8 Cloves of Garlic (or more if you like roasted garlic)
2 Teaspoons of PJ’s Infrared Roasted Coffee Grounds
1 Teaspoon Chili Powder (use your favorite)
1/2 Teaspoon Sweet Paprika
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
1/2 to 1 Teaspoon Thyme – (1/2 Dried – 1 Fresh)
Extra Virgin Olive Oil
2-3 Tablespoons (or enough to coat veggies to your liking)
Preheat oven to 400 degrees F
Chop the veggies and put into a large bowl. Combine the ingredients of the spice rub in a small bowl and mix well.
Coat the vegetables with the olive oil and then add the mixed spice rub in and mix the vegetables, olive oil and spice rub together.
Once the vegetables are coated well, place in a single layer on a baking sheet or pan and roast for 25-35 minutes. (Depending on your oven)
© Joe Medrano
That’s it. Pretty simple but very tasty.
When I was experimenting with a few different batches, I tried cauliflower and zucchini and red bell peppers as well. I was not thrilled with the cauliflower but I did like the zucchini and red bell pepper. I did not include the bell pepper in the final recipe as many people do not like bell peppers and the zucchini came out a bit soft. Again, this is more of a consistency preference than taste. But by all means you could include it in your dish.
I hope you find this as interesting and tasty as I did. If you want to add even more flavor, put these at the bottom of a roasting pan underneath a whole chicken that you are roasting and let the drippings from the chicken meld into the vegetables. Yum! Not as healthy, but very tasty.
Please feel free to use this recipe for your own personal use or to forward this blog to your friends and family, but please do not copy and republish this recipe or any other recipe I post, as they will be going into our cookbook that will be published in about 6 months once we have tested and created several recipes. Thank you!
If you would like to see more recipes and what we create over the next few months, please follow my blog.
PJ’s Roasted Bean Coffee Company