Garlic Oven Roasted Cabbage

My sister-in-law EC asked me if I had ever tried or seen the roasted cabbage idea on Pintrest.  I hadn't so I went looking.  We enjoy cabbage one of my 10-year old sons loves it! It just wants to crunch and munch on it plain.  When I am shredding it up for a salad or a stir-fry he has a hard time keeping his little paws out of the pile.  Makes me happy that he enjoys a few healthy things in his diet to balance out our sweet tooth we all have.

This recipe was great.  I made one modification to it. I minced my garlic and put it in a small bowl with olive oil then brushed it on both sides of my cabbage before roasting.  I did note that if it isn't slices thick enough it tends to roast a little to quickly and dries out, turning brown and tasting a little burnt. So learn from me don't throw those loose ends on the pan with it, toss them in your salad bowl instead.  This got rave reviews from my family.  Thank you Everyday Maven for a great recipe to add to our favorites.

Garlic Rubbed Roasted Cabbage Steaks

By: Everyday Maven via Pintrest

Serves: 4

Ingredients

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices

1.5 tablespoons olive oil

2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray

Instructions

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

Rub both sides of cabbage with smashed garlic.

Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

http://www.everydaymaven.com/2012/garlic-rubbed-roasted-cabbage-steaks/

Black Rice with Sweet Potatoes

So this recipe is one my Cameron LOVES! He is always asking, "Mom, can we have black rice?" We bought a bag of Natures Earthly Choice Black Rice from Costco last fall. It was only a small 4 lb. bag. I have been rationing when we make it because like many items at Costco you see them once and may not see them again for a while. At least that's how it goes for us.

I don't have a picture of this new favorite but wanted to be sure to get it on my blog before my next trip to UTAH.  Who knows maybe the Utah Costco's will have some that I can pick up.

This recipe is a quick and simple recipe. Cooks in roughly 35-45 minutes.


Black Rice with Sweet Potatoes

3/4 cup Black Rice
1 1/2 cup water
3/4 teaspoon Salt
2 Tablespoons Vegetable Oil
3/4 cup scallions ~ 1 bunch (I use sweet onions if I don't have scallions I think I like it this way best.)
1 Tablespoon Fresh Ginger, peeled and minced
1 Sweet Potato, Large (12-14 oz) Peeled and diced

Bring rice, water, and 1/2 teaspoon of salt to a boil in 1.5-2 Qt. sauce pan, then reduce heat to low and cook rice covered until tender and most of the water is absorbed (about 35 minutes).

Let rice stand covered, off the heat for 10 minutes.  While rice is cooking, heat oil in a 12", nonstick skillet over moderately high heat. Saute scallions, ginger, and sweet potato stirring until coated well about 2 minutes. REeduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook covered stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.

Serves 4 (For our family of 6 I increase the rice to 1 cup and water to 2 cups. The normal rice ratio ;-) )

Eggplant Parmesan

I got two huge eggplants in my bountiful basket order last week, the last time I got a small one it went to waste so I was determined to make something with it this time. This recipe turned out good "The New Best" cookbook has hardly ever disappointed us, but you have to just plan ahead and know it is going to take some time with all the steps each recipe has in this cookbook.

we interrupt this posting to change a diaper....get toddler a snack....and who knows what else! If you are interested in this recipe check back in a few days.

Fresh Okra and Tomatoes

We got okra in our Bountiful Basket this week and it sent me on a search for a recipe. Most okra I have had has been fried, but this one is cooked on the stovetop and healthier than fried for sure. Another added bonus was it helped use up some off the fresh tomatoes that my neighbors gave me. I was surprised that my kids like the okra as much as they did. The recipe didn't have a recommendation of what to serve with it so I chose pasta so that if it wasn't a hit with the kids that they would have something to fill their tummies.

Okra and Tomatoes

Recipe courtesy Alton Brown, 2006

1 pound okra, rinsed and trimmed

3 tablespoons olive oil

1 1/2 cups finely chopped red onion (I used sweet onion as usual.)

1 1/2 teaspoons kosher salt

1 tablespoon minced garlic

2 cups peeled and chopped tomato

1 tablespoon minced fresh ginger

1 teaspoon freshly ground grains of paradise* or black pepper (I used the black pepper)

1/2 teaspoon freshly ground cardamom (I don't have cardamom so I used 1/4 teaspoon ground cinnamon)

Directions

Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.

Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.

*Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

Hamburger Vegetable Soup W/ Corn Bread

Our community recreation department had a listing for Free Cooking Classes. So I organized a few women that I knew liked to cook, exchange and visit about recipes to come to my home for the classes. The teacher comes from the UW Cooperative Extension--She's the Cent$ible Nutrition Project Coordinator. It is a program that has several classes teaching you how to feed your families better for less money. We held our first class and got their cookbook (free!) Then they asked us to try recipes out of it over the next week so we could ask question or share with others what we did to modify it. I have had good luck with the few I have tried with a few if any changes of my own.

This soup was a last minute meal I decided to do because I had everything on hand and need something quick! I hadn't planned very well this day--happening more and more often as the weather gets better! :-) Both the Soup and the cornbread were done in 30 minutes or less. I also used the Variation suggestions with some changes.

Hamburger Vegetable Soup (p.328)

12 oz. Lean ground beef

1 (16 oz) can kidney beans (I rinsed and drained)

1 (20 oz) bag frozen vegetables or 3 cups of any combination of vegetables

3 Beef Bouillon cubes (I used 5! and I think it was just right)

1 (8 oz) can tomato sauce

6 cups water (This is why I added more bouillon you could add up to 6 cubes)

Brown ground beef in large pan. Drain.

Add the remaining ingredients. Bring to a boil and cook 15 to 20 minutes, until vegetables are tender. You may need to add more water.

Serves 8

Variation: Add 1 to 2 tablespoons dried minced onion (I added a fresh small sweet onion)

and 2 unpeeled, diced potatoes (my russell potatoes were really small so I used 3 potatoes).

This wasn't my favorite corn bread. It doesn't even come close to my mother-in-laws corn bread which I call "corn bread cake!" This one is dry and crumbly and not very sweet like Ruth's, but in a hurry it was a good side and my kids loved it regardless. Cameron liked it plain, Quin liked it with our honey, Hugh just ate it no comment, and Jack though it need more sweetness. I was just grateful that it was ready from start to finish in under 30 minutes. Ruth's takes almost an hour.

Corn Bread (p. 133)

1 cup sifted all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow cornmeal

2 eggs

1 cup lowfat milk

1/4 cup canola oil

Preheat oven to 425 degrees, grease an 8 x 8 pan. Combine flour, sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and oil. Stir until mixed. (Do not over beat.) Pour into greased pan. Bake for 20 to 25 minutes. Cut into nine pieces.

Lemongrass Chicken and Asparagus

This recipe comes out of my William-Sonoma Weeknight cookbook (p. 26-27). It is a 20 minutes start to finish recipe which is great for those time crunched nights. I didn't have lemongrass as called for, not carried at our little store either. I was so glad that the book gave me and alternative for it (see the **).

Lemongrass Chicken & Asparagus

1 1/2 lbs. Skinless, boneless Chicken cut into thin strips

Salt and Pepper

2 Tablespoons Peanut or Canola Oil

3/4 cup, thinly sliced Green (spring) Onions

2 Tablespoons Fresh Ginger, minced

1 Stalk Lemongrass, bulb part only, trimmed and finely chopped **

3 Cloves Garlic, minced

1/2 lb. Slender Asparagus trimmed and sliced diagonally (I used the whole bundle so about 1 lb.)

3/4 cup Chicken Broth

2 Tablespoon Asian fish sauce (I left this out. It is all I taste when I am pregnant)

1/4 cup Peanuts, chopped

Serve steamed white rice

Season the chicken lightly with salt and pepper. In a Wok or frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2-3 minutes. Transfer to a plate. Add the green onions and stir-fry until fragrant, 1-2 minutes. Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry just until tender-crisp, 2-3 minutes.

Finish the dish by adding the broth and fish sauce to the pan and bring to a simmer. Return the chicken and any juices from the plate to the pan, reduce the hear to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

**Lemongrass is available in many markets, but if you can't find it, substitute 1 Tablespoon lemon juice and 2 teaspoon grated lemon zest. Add the juice and zest to the pan along with the garlic and ginger.

Grilled Mahi Mahi, Rice Pilaf, Veggie Medley

This was a simple throw together dinner with items we have on hand. I used the Lion House Recipe for the Rice Pilaf and the Vegetable Medley. My little family ate it with no complaints.

Rice Pilaf

2 Tablespoons butter or margarine

1 cup uncooked rice

1/2 cup minced onion

1/2 cup minced celery

3 cups hot chicken broth

2 Tablespoons chopped parsley

1/2 cup slivered almonds

Melt butter in hot frying pan. Add rice, onion, and celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. Makes 8 half-cup servings.

Vegetable Medley

2 medium carrots (again I always add more because my kids love them)

3 small zucchini

3 ribs celery

Water

2 Tablespoons butter

Salt and pepper to taste

Peel carrots; was and clean zucchini and celery. Slice vegetables diagonally. Place 1/4 inch water and butter in saucepan and bring to a boil. Add carrots and simmer covered for 4 minutes. Add celery and simmer an additional 2 minutes. Add zucchini and continue cooking for an additional 5 minutes, or until all vegetables are tender-crisp. Season to taste with salt and pepper. Serve at once, retaining remaining liquid in serving dish.

Makes 4 servings. (These servings seem really big!)

Mahi Mahi

Nothing to it! Thaw, Olive oil both sides, Salt and pepper to your liking and toss it on the grill!

Harvest Roasted Vegetables

I got this book through a preschool book order and when I ordered it I thought it would be your basic ABC book, but it turned into so much more for me and my boys. We read this as a bedtime story and the boys were so inquisitive about all the foods that they had never tasted before. It was really fun and an eye-opening experience for them. The three boys and I went on a grocery shopping trip and they were on a hunt for "star fruit" much to their disappointment we did not find one, but were were able to see a papaya, Quince, turnips, Ugli fruit, Figs and so much more. They were so excited to buy Brussels sprouts, a mango, and a pomegranate. They love pomegranates and are looking forward to trying the mango when it is ripe.

Okay so that is a long history to tell you why we are posting this recipe. Thanks for baring with me on this one. This recipe is worth the wait I promise. I did a little online searching for ways to cook Brussels sprouts. I adapted this recipe from eatbetteramerica.coms recipe. The recipe said it yields 14 (1/2 cup) servings. My little family of five gobbled it down until we only had three cups for leftovers. (Granted it was the only side I offered with the meal, but the caramelized sugars that the vegetables produced was just to irresistible!)

Hugh blowing on the hot veggies--he couldn't wait one second longer to indulge in this colorful and healthy dish! He kept picking at it until I had everything on the table and ready to go.

Harvest Roasted Vegetables

1 small butternut squash (about 2 lbs), peel, seeded, and cut into 1-inch pieces (about 3 cups)

4 unpeeled small red potatoes, quartered

1 medium sweet onion, cut into thin slices

2 cups small fresh Brussels sprouts (about 8-12 oz)

2 Tablespoons olive oil

1/2 teaspoon dried marjoram leaves

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

1/2 teaspoon seasoned salt

Kosher Salt (sprinkle on after roasting to taste)

Heat oven to 425. Spray a large cookie sheet/jelly-roll pan with cooking spray. In a large bowl, mix all vegetables together. Add remaining ingredients; toss to coat. Spread vegetables in pan.

Roast for 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender. Remove from oven and sprinkle with Kosher salt.

Caramelized Butternut Squash

This recipe comes by way of Food Networks, Barefoot Contessa, Ina Garten. If you love squash in any shape and form you are bound to enjoy this recipe. There's nothing like roasted vegetables! This was a hit at hour house kids of all (ages 2+). We will definitely be making this over and over!

Caramelized Butternut Squash

2 medium butternut squash or 1 large pkg already cut-up squash

6 Tablespoons butter, melted

1/4 cup brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

Preheat oven to 400 degrees. Peel squash, remove seeds and cut into chunks. Place chunks on a baking sheet. Add the rest of the ingredients to squash on the the sheet and toss together. (I mixed mine in a large bowl because I think it is more convenient to evenly coat squash.) Make sure squash is in a single layer on the sheet.

Roast for 45-55 minutes or until the squash is tender and it begins to caramelize; turn a few times so that it caramelizes evenly. (I let it roast 45 minutes and then stirred them. Then I placed them under the broiler for 5-8 minutes to help caramelize it a little more.)

Taste for seasonings and serve hot.

Makes 6 servings (We served this to 4 adults and 6 children as a side dish.)

Portobello-Broccoli Stir-Fry

Portobello mushrooms are fully mature cremini mushrooms.

Their meaty texture and rich flavor beefs up this vegetarian stir-fry. From eatbetteramerica.com

I bought a package of baby portobello mushrooms at Costco a couple of weeks ago and we gave this recipe a try. We all loved this recipe. The first time I made it a single recipe fed us, but there were no seconds for those who were hungrier than others and no leftovers. We learned have to double the recipe to satisfy the hunger needs in our home. We also leave out the red pepper because the kids won't eat them, but they sure make it pretty besides adding flavor. I also think this sauce would be a good stir-fry sauce in general. We love it as a vegetarian meal, but next time I plan on adding some chicken to help it satisfy the kids for longer.

prep time:25 min

start to finish:25 min

makes:4 servings Rice 1 1/3 cups regular long-grain white rice 2 2/3 cups water Salt (optional)

Sauce
1/4	cup water
2	tablespoons soy sauce
1	tablespoon hoisin sauce
2	teaspoons cornstarch
1	teaspoon honey
Stir-Fry
1	(6-oz.) pkg. portobello mushroom caps
1	medium onion, cut into thin wedges
1	small red bell pepper, cut into thin strips
1	garlic clove, minced
3	cups fresh broccoli florets (about 6 oz.)
1/4	cup water

1.	Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.	Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.	With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.	Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.	Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.

Chicken, Veggie, and, Mushroom Pasta

I found this recipe on Chelle's blog (Titled Mushroom Chicken Pasta) and thought I would give it a try. I had some mushrooms I needed to use up so the timing was perfect. It was good warm and the next day I ate it as a cold pasta salad and enjoyed it that way too. I love that it isn't dripping with sauce or juices. I also loved the nice fresh flavor of the cilantro it isn't overbearing in flavor, just a nice hint of herb. I also think this would be tasty without the meat as a vegetarian dish.

1 Tablespoon olive oil
1 lb boneless/skinless chicken breast, sliced crosswise
1 teaspoon salt
1 Tablespoon olive oil
6-8 cloves of garlic, crushed (I just use the minced garlic from a jar if I don't have fresh garlic)
1/2 lb mushrooms, quartered
1/2 cup green onions, sliced
3/4 cup red or orange sweet peppers
1 (14.5 oz) can diced tomatoes (undrained)
1/2 cup chicken broth
1/2 teaspoon crushed red pepper (I used 1/4 teaspoon)
1/2 teaspoon cornstarch
1/2 teaspoon salt
2 cups dry bow tie pasta- cook as directed
1/4 cup fresh cilantro, chopped
Parmesan cheese, grated

1. Fry chicken in oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.
2. Cook garlic in oil until golden. Add mushrooms, green onions and peppers- cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.
3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh Parmesan to your liking and enjoy!
*Use less crushed red pepper to make it mild. Also, I add the peppers when I have them on hand- zucchini and squash are delicious too.

Butter-Pecan Sweet Potatoes

We love these sweet potatoes and eat them year round. I like to make them for our Thanksgiving feast as a healthier verison of sweet potatoes. They never disappear at Thanksgiving because there are to many other choices to fill up on, but at a regular meal there are rarely any left.

Butter-Pecan Sweet Potatoes

Preheat oven to 400 degrees

Peel and dice 1-2lbs sweet potatoes into small cubes

(the size of my cubes depends on much time I have for them to cook usually 1/2"x 1/2" works well for quick baking).

Toss diced potatoes with Olive Oil

Season with Coarse Salt (I use Kosher Salt)

Transfer to a large baking cookie sheet/jelly-roll pan.

Cook until potatoes are tender, tossing occasionally (25-30 minutes).

When tender sprinkle with

1-2 Tablespoons butter

2 packed Tablespoons brown sugar

1/3 cup pecans pieces

Two shakes cayenne pepper (1/16 tsp.) If you want more heat add up to 1/8 teaspoon.

Bake until sugar is caramelized and hard about 10 minutes. Gently toss and serve immediately.

Sweet Potato Crunch

I never enjoyed sweet potatoes at Thanksgiving time. Everyone in my family loves my mom's sweet potatoes layered with butter, brown sugar, and marshmallows, but for some reason I have never acquired a taste for them to this day. It is nothing against my mom's cooking because she is a fabulous cook and I am always calling her with cooking questions. It wasn't until I had these yam/sweet potatoes at my sister-in-laws Echo's that I learned to like yams. So the honest truth is this dish is more like a pie--maybe that's why it won me over. It is a very southern style dish. If you like sweet potatoes this dish will have you asking for seconds. If you don't like traditional sweet potatoes with roasted marshmallows this one might win you over like it did me.

SWEET POTATO CRUNCH
2 Large Cans Yams/Sweet Potato, drained and mashed. (I use Bruce's Brand)
3 eggs (I only use 1 Egg if making half a recipe)
1 cup sugar
1/2 cup margarine, melted
1/2 cup milk
2 teaspoons vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla. Put in a 9 x 13 (or 2 1/2 quart.) baking dish.
Topping:
1 cup brown sugar, packed
1/2 cup flour
1 cup pecans, chopped
1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over the sweet potatoes in baking dish. Bake in a preheated 350 degree oven for 1 hour.

Yields: 8-10 servings
May be prepared early in the day or the day before.

Crock Pot Potato Chowder

picture of bread bowl and soup comes from realmomkitchen.blogspot.com none of mine came out in focus because our newer camera is out on loan for baby photo's and our old one just doesn't focus all the time. Hers looks 1000 times better than mine anyway.

Cameron is all smiles because he thought having your soup

in a bread bowl was the coolest thing ever!

Crock pot Potato Chowder recipe comes from $5 Dinners.com

8 cups diced potatoes ($.80)
1/3 cup onion, chopped ($.18)
3 knorr bouillon cubes (these are two teaspoons in size $.10, now I used regular bouillon cubes so I needed 6 of them to equal the Knorr ones)
6 cups water
1 10 ¾ ounce can of condensed cream of chicken soup ($.59)
1 8 ounce package of cream cheese ($1.29)
½ lb bacon, cooked and crumbled ($.85)
Dried parsley or sliced green onions for garnish - optional

Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot.Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend.Top with bacon and parsley or onions before serving

Jill's Roasted Beet and Apple Salad

No Matter how you slice it this Roasted Beet Salad is Scrumptious!

Diced

Sliced

Strips

For my birthday this year Jack took me for a night away. We shared an incredible dinner together at the Pollard in Red Lodge, MT. I ordered a Apple and Beet salad and have been patiently waiting for our garden beets to get big enough for me to try to make a copy cat of the salad. Know it has been so long that I can't remember anything other than it had sweet nuts, apples (tart if you like them), and beets. So I did some online searching and most called for canned beets (so they would be a great in the off season) the dressing varied as much as the salads did so I took bites and pieces of recipes I thought looked like they had something good to please the pallet and came up with this salad. It is wonderful! Don't forget the nuts!! They had the perfect touch to this salad.

For the Nuts: (I always double any type of nut I am roasting and candying so that I have them on hand when I want to make the salad again! If I am lucky they make it that far!)

Nuts:

1 Tbsp brown sugar

2 tsp butter

1/3 cup pecan halves

In small skillet, combine sugar and butter; heat until melted. Stir in pecans; cook over low heat 3 to 4 minutes or until caramel color, stirring frequently. Remove and set aside; cool.

Salad Dressing:

1/4 C Balsamic Vinegar

3 tbs olive oil

1.5 tbs honey

Salt and pepper to taste.

Whisk together balsamic vinegar, honey, olive oil, and Salt & Pepper in a bowl. and set aside. (If you want you can pour some of this over your beets before roasting them. I general roast them plain).

Salad:

Salad greens of your choosing

Red or Golden delicious apple cored and chopped

3-4 Beets trimmed Roasted, and peeled & dice into bite size pieces.

ROASTED BEETS (Click here for the recipe) or the short and simple of it is: wash and clean the hanging roots off of your fresh beets. Trim off the greens leaving about a 1" stub--this comes in handy when you slip the skins after roasting. I use 3-4 medium beets for this salad. I wrap all four in a foil pocket together and toss them on the grill for 40-50 minutes until fork tender. (This is great the hot days of summer.)

Place beets and apple in lettuce-lined serving dish. Combine oil and vinegar. Just before serving pour dressing over salad; toss gently, add nuts.

I have even added Chicken to make it a complete meal and it turned out great!

Broccoli Salad

This is a great little salad that comes together quick.

Salad:
4-6 cups Broccoli, cut into bite size pieces
4 Green Onions-whites and greens, finely chopped
2 ribs Celery, chopped finely
2 cups Red grapes (or a combination of red and green), cut in half
1/2 lb bacon, cooked crisp and crumbled. (I have also used diced Ham we've had left over)
1 cup slivered almonds toasted (I have also used 1/2 cup sunflower seeds)

Dressing
1 cup mayonnaise
1/3 cup sugar
1 Tablespoon White Vinegar or Cider Vinegar

Toss together salad ingredients except almonds (can be made night before). Add almonds and dressing just before serving.

* The dressing seems to drain to the bottom. I would recommend using only 1/2 to 3/4 cup for starters. I like my salads crisp, and the dressing seems to make it turn soggy after a while. "Less is more" for me here.

Roasted Parmesan Potatoes-Lion House Entertaining

We enjoyed these potatoes as a Sunday dinner side dish. Lion House Entertaining listed them in their Brunch menus. The kids and adults alike enjoyed the flavor of this dish.

4 medium potatoes, peeled (I used Yukon and scrubbed them well and left the peel)

1 Tablespoon oil (I used Olive Oil)

3 Tablespoons grated Parmesan cheese

2 Tablespoons fresh parsley, chopped

1 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon salt

1/8 teaspoon cayenne pepper

Preheat oven to 450, Line a cookie sheet with foil and spray with nonstick cooking spray.  Cube potatoes and place in medium bowl; toss with oil.  In another bowl, combine Parmesan cheese, paprika, garlic powder, salt, and cayenne pepper.  Add to potatoes and toss to coat evenly.

Arrange potatoes on baking sheet and bake about 25 minutes or until light brown, turning once halfway through baking. Makes 4 servings

Sweet Potato Crunch

Okay so this is more like Sweet Potato Pie in my opinion, but I enjoy it all the same. I got this recipe from my sister-in-law whom I think is a great cook; she serves this as a side dish at the Thanksgiving and Christmas feasts.  I don't usually like Yams or Sweet Potatoes made with the brown sugar, butter, and marshmallows, but this recipe is a keeper for me. I only make it during the holiday season when calories don't count and there is ample of good company to help the yummy concoctions disappear!

2 cans sweet potatoes, undrained and mashed

3 eggs

1 cup Sugar

1/2 cup margarine, melted

1/2 cup milk

2 teaspoons Vanilla

Mix sweet potatoes, eggs, sugar, milk, margarine, and vanilla together and pour into a 9 x 13-inch casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 cup margarine, melted

Mix brown sugar, flour, pecans, and margarine together. Put over sweet potatoes. Bake in preheated over at 350 degrees for 1 hour. (Can be made ahead and reheated).

Yields 8-10 servings

Spring Vegetable Risotto (30 minutes start to finish)

I like to make the portion sizes smaller when I serve it with a grilled chicken tender. If you are looking for a good vegetarian night meal then this would serve that purpose well.  My husband and kids love this, even the baby gobbled it up. It takes three pans to complete this dish but it is completed from start to finish in 30 minutes.

5 Cups Vegetable or Chicken Broth (I used 6 cups broth)

1 1/2 Cup Dry White Wine (I use 1/2 cup white cooking wine-don't know if it's dry or not)

1 Tablespoon UNSALTED Butter

3 Tablespoons Olive Oil

1 Small Yellow Onion, Finely Chopped

2 cups Arborio Rice

1 lb Zucchini, cut into 1/2-inch chunks (1 medium size Zucchini)

2 Cups Frozen Baby Peas

1/4 cup Fresh Mint, minced ( I have never used this, because I don't usually have it on hand)

2/3 Cup Parmesan Cheese

Salt and pepper to taste

Serves 4-6 hearty portions

Cook the risotto:

In a sauce pan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer on low heat. Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tablespoon of the oil. Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.

Saute the Vegetable

While the rice is cooking, in a fry pan over medium hear, warm the remaining 2 Tablespoons oil.  Add the zucchini and saute just until softened, about 4 minutes.  Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the Risotto:

When the rice is tender and cream but grains are still al dente at the center, after about 22 minutes, stir in the sauteed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season to taste with salt and pepper, divide among shallow bowls, and serve.

Cookbook: William-Sonoma Weeknight p.64

Roasted Beets

This year we planted beets in our garden. I have childhood memories of my mother pickling beets, but never cared for them as a child much. On our vacation in May we discovered Quin loves pickled beets. So we decided to plant some and give it a try. I discovered a new way of cooking them that we all simply LOVE! If you like beets I think you will enjoy this recipe.

ROASTED BEETS (The New Best Recipe book p. 138)
4 medium beets (about 1 pound without green)--we cook more than this!
2 Tablespoons extra-virgin olive oil
Salt and ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Trim all but 1-inch of the stems from the beets. Wash the beets well and remove any dangling roots. Wrap the beets in aluminum foil (I would wrap them all together in one large foil pocket-saves foil and still works great!) and place the wrapped beets in a sallow roasting pan or a rimmed baking sheet. Roast until a skewer inserted in a beet comes out easily, 45 minutes to 1 hour.
2. Remove the beets from the oven and carefully open the foul packet (make sure to keep you hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skins from the beets. Slice the bets 1/4 inch thick and place in a medium bowl. Add the olive oil, salt, and pepper to taste and toss together gently. Serve warm or at room temperature.

** To keep your hands from turning hot pink! Hold the beets in a paper towel as you pinch of the skins. I have even found it helpful to get a new piece of tinfoil, layer with a paper towel, and then proceed--easier to handle a hot beet.