RSS

Monthly Archives: October 2012

Herb Roasted Root Vegetables

I have vivid memories of sitting at the table as a small child and my mom coaxing me to eat the beets on my plate.  They’ll make your blood red she’d say – they don’t, but that’s what she said.  I‘d just stare at the red, slippery round slices in disgust. I really, really didn’t like beets.  Never have – until I discovered roasted beets.  After visiting our local farmer’s market this summer I thought it was about time I try them again.  After all, it’s been some 40 odd years since I decided I didn’t like them.  And tastes change, right?  They’re also a good source of potassium, folate, and fiber.  So, I bought some and tried roasting them with other root vegetables and herbs.  They were delicious!  I’ll still probably not try beets in the slippery red sauce in which my mom prepared them, but I’ll definitely try them roasted again.  Roasting brings out wonderful flavors in root vegetables, caramelizing them just a bit. Mixed with fresh herbs, a little kosher salt, and olive oil and we have a winner.  Hope you enjoy them as much as I did!

Scrub beets well with a vegetable brush and remove stems and greens.  Don’t forget to save some of the greens!

Everything’s almost ready to go into the oven.

Looking good!

Ingredients:

6-7 small, fresh beets, washed and diced (reserve about 1 c. of the beet greens)

1/2 large sweet onion cut into wedges

5 carrots, peeled and cut into chunks

4-5 potatoes, cut into chunks

1-2 Tbsp. fresh thyme

1-2 Tbsp. fresh rosemary

1/2 tsp. kosher salt

2 Tbsp. olive oil

1/2 c. water

Method:

Coat bottom of 9×13 in. baking dish with 1 Tbsp. olive oil.  Place prepared potatoes, carrots, onions, and beets in the prepared pan.  Sprinkle evenly with chopped fresh rosemary and thyme, kosher salt, and remaining olive oil.  Roast at 375 F for 45 minutes.  Remove from oven and add 1 c. torn beet greens and 1/2 c. water.  Return to oven and roast for 15 minutes longer or until vegetables are tender.  Remove from oven and serve.

Advertisements
 
2 Comments

Posted by on October 15, 2012 in Cooking, Nutrition, Recipes

 

Tags: , , , , , , , ,

Easy Green Sauce for Freezing

We had a huge harvest of tomatillos from our garden this year – definitely enough to make some salsa verde (green sauce) to freeze for use later in the winter. We brought in about 17 pounds.  That’s a lot of tomatillos!

Tomatillos, or husk tomatoes, are in the same family as tomatoes, yet have a completely different flavor and texture.  The fruit is low in calories and has a good amount of fiber, minerals and vitamins, and antioxidants.  They can be a healthy addition to your diet.  My favorite way to use them is salsa verde.

This sauce is great with tortilla chips, as a salsa for tacos, or as a sauce for chicken enchiladas.  And it’s not hard to make either.  Since we had so many tomatillos, I tried making the sauce two different ways: on the stove top, and in the oven. The sauce was great either way.  So if you have some extra from your garden, or get them at the farmer’s market, try it and let me know how you like it.  Enjoy!

Green Sauce for Freezing

Ingredients:

5 lb. tomatillos, husks removed and fruit washed

1 large, sweet onion, cut in wedges

7-8 cloves garlic, unpeeled (for stove top – peel and coarsely chop)

2 ancho peppers, cut in chunks

2 whole jalapeno peppers (for stove top remove seeds and dice)

2 tsp. kosher salt

3-4 Tbsp. chopped fresh cilantro

Oven Roast Method:

Preheat oven to 400° F.  Line 2 jelly roll pans with foil and drizzle olive oil on top of the oil.  Husk and wash tomatillos; place on pans.

Peel onion and cut into large wedges.  Add these to the pans, along with garlic cloves, ancho peppers, and jalapenos.

Roast at 400° F for 35 minutes until tomatillos are soft and have turned olive-green.

Remove from oven.  Cool slightly.  Peel garlic and return to the pan.  Remove stems and seeds from jalapeno peppers and return to pan.  In small batches, spoon roasted ingredients into food processor along with kosher salt and cilantro.

Process till smooth, or desired consistency.  Fill freezer containers to within 1/2 inch of top.  Place on lid, label, and freeze.  Makes 5-6 pints.

Stove Top Method:

Husk and wash tomatillos and place in large pan with 1/2 cup water.  Peel onion and cut into large wedges; add to tomatillos.  Peel garlic, chop coarsely and add to pan along with chopped ancho peppers and diced jalapenos

Cook on medium heat 25 minutes or until tomatillos are soft and turn olive-green, stirring occasionally.  Add water in small amounts, only if needed, to prevent scorching.

Cool slightly.  In small batches, spoon mixture into food processor along with kosher salt and cilantro.  Process till smooth, or desired consistency.  Fill freezer containers to within 1/2 inch of top.

Place on lid, label, and freeze.  Makes about 6 pints.

 
2 Comments

Posted by on October 7, 2012 in Cooking, Gardening, Recipes

 

Tags: , , , , , , , ,