Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Monday, April 14, 2014
Easy Cider Roasted Vegetables Vegan and Gluten Free
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| Roasted vegetables are an easy, fit for company favorite. |
Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at dinner hour 
and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.
After all, were simpatico.
Were on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And were on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesnt go belly up (but money is another topic a "polite" woman doesnt discuss).
Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jacks Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasnt looking for a mother- I knew Id found the man for me.
And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown
smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.
Dinner is done, he said.
May this election soon be, I murmured.
And I raised my glass to the future.
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning
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Preheat the oven to 375ºF.
Ingredients:
1 sweet or red onion, cut into wedges
Ingredients:
3 tablespoons extra virgin olive oil
Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.
Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.
Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Roasted Red Pepper Hummus
Jalapeño Lime Hummus
Maple-Apple Sausage Patties
Pinon Rice Bake
Maple-Apricot Glazed Meatloaf
and cut up heaps of vegetables and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk. After all, were simpatico.
Were on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And were on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesnt go belly up (but money is another topic a "polite" woman doesnt discuss).
Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jacks Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasnt looking for a mother- I knew Id found the man for me.
And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown
smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.Dinner is done, he said.
May this election soon be, I murmured.
And I raised my glass to the future.
Easy Cider Roasted Vegetables Recipe
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning
.Preheat the oven to 375ºF.
Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, Ive never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing theyll take a bit longer to cook through.
Ingredients:
1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced clovesInstructions:
Toss the vegetables into a large roasting pan
. Season the veggies with sea salt and fresh ground pepper. Make your sauce.
Toss the vegetables into a large roasting pan
. Season the veggies with sea salt and fresh ground pepper. Make your sauce.Cider Roasting Sauce:
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 cup natural apple cider or apple juice
1 tablespoon agave, honey or brown sugar
Instructions:
Stir to blend. Pour the sauce over the veggies, toss well to coat.
Stir to blend. Pour the sauce over the veggies, toss well to coat.
Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.
Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
More Options:
Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.
Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
Recipe Source:
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Simpatico Recipes:
Roasted Red Pepper Hummus
Jalapeño Lime Hummus
Maple-Apple Sausage Patties
Pinon Rice Bake
Maple-Apricot Glazed Meatloaf
Friday, April 4, 2014
SANDRAS ORGANIC RUSTIC ROASTED VEGETABLES
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| A healthy method in which to prepare an abundance of fresh organic veggies... |
Prep: 5 mins. |
Roast: 20 to 30 mins.
Posted by Sandra
Please do not cut vegetables any smaller than the size listed, as they tend to shrink while roasting. Also, don’t skimp on the olive oil or youll end up with dried out veggies.
INGREDIENTS
1 eggplant, peeled and cut into 1” cubes
1 red bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
1 red onion, cut into 1” pieces
1 green chili, de-seeded and de-ribbed, and cut in 1” pieces
1 small garlic clove, minced
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 tablespoons of italian parsley, chopped
METHOD
Preheat the oven to 425 degrees. Line a baking sheet with tin foil, and set aside.
Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large ziploc bag, mixing to coat, and place on prepared baking sheet. Roast for 20 to 30 minutes, until browned but ensure to retain a bit of crispiness to them – be sure to turn vegetables midway through cooking process for even cooking.
Remove from oven, and sprinkle with parsley, and serve immediately ~ Enjoy!
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Tip: You can also barbeque these vegetables in a heatproof grilling basket (the type that has holes in it) for the same amount of cooking time. These roasted vegetables are also a nice addition to many soups, pizzas, salads, pasta, rice, couscous, orzo, and so on.
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