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Tag Archives: vegetarian

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.

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

 

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Roasted Cherry Tomato Sauce

Roasted Cherry Tomato Sauce

Tomatoes from the garden

Tomatoes are a fantastically versatile vegetable, which is good considering the amount of ripe ones I have in the garden right now.  Ranging from marble-sized to softball-sized or larger they can be eaten raw or cooked in a number of ways.  There’s nothing like popping into your mouth a fresh from the garden cherry tomato, or a thick slice of a garden fresh heirloom tomato.  They can be used fresh as is, stuffed, or added to salads or sandwiches.  Cooking them just expands their usefulness.  Baked, broiled, grilled, fried, sautéed, or roasted – there are many methods to explore with this wonderful summertime fruit.

And when the crop is abundant it’s time to think of how to preserve it.  One of my favorite ways to preserve tomatoes for use in the winter is to take my excess cherry and grape tomatoes, roast them with some garlic and basil, and freeze it for later.  The result is delicious.

In my last batch, most of the tomatoes I used were cherry or grape, but I did add a few Roma and slicers to thin it out a bit as it can get pretty thick otherwise.  This is a healthy recipe that’s easy, fairly quick, and good tasting.  Enjoy!

Roasted Cherry Tomato Sauce

8 c. cherry or grape tomatoes, sliced in half

4-5 cloves garlic, or more if desired

8-10 large basil leaves

1 T. balsamic vinegar

1 tsp. kosher salt

4-5 medium tomatoes, cut in wedges

1-2 T. extra-virgin olive oil

Remove stems and wash tomatoes.  Cut cherry tomatoes in half, and larger tomatoes in wedges.  Line 2 jelly roll pans with foil and drizzle olive oil on the foil.

Foil lined pan with olive oil

Spread out the oil and put cherry tomatoes on the foil, cut side up.  Place wedges on the foil, cut side up.

Peel garlic and place on the pan among the tomatoes.

Wash basil and add to the tomatoes, gently tearing the larger leaves.

Sprinkle the pan of tomatoes, garlic, and basil with balsamic vinegar and kosher salt.  Drizzle a little more olive oil on top.

Tomatoes and all the toppings

Roast in a 400 degree oven for 20-30 minutes until tomatoes are tender.

Remove from oven and blend together in a food processor till desired consistency.

In the food processor

Sauce will be thick.  Freeze in bags or  plastic freezer containers.  Makes about 3 pints.

Proverbs 16:24 “Pleasant words are a honeycomb, sweet to the soul and healing to the bones.”

 
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Posted by on September 4, 2012 in Cooking, Gardening, Nutrition, Recipes

 

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Summertime Salsa – Tomatoes and Mango

Tomatoes and mango, technically both fruits, but one savory – the other sweet.  Pair them together with onion, peppers, and garlic, and it’s a great start to a healthy, tasty salsa.

Tomatoes and mangoes are both a wonderful addition to any healthy diet.  Tomatoes are rich in potassium and vitamins C and A, but low in calories.  Mangoes are also a good source of vitamins C and A, and have a fair amount of fiber too.  Together they create a savory-sweet salsa that’s visually attractive and pleasing to the taste buds.  Add some hot peppers and you’ll get a little heat as well.

This salsa is another favorite for my family.  My oldest son even helped in the preparation – an added bonus!  Here’s the how we made it:

Tomato and Mango Summertime Salsa

1 mango, peeled and diced

7-8 small Roma or paste tomatoes, diced

1 small onion, diced

2 large cloves garlic, minced

2 small jalapeno peppers, finely chopped

1 Ancho pepper, diced

1-2 Tbsp. fresh cilantro, chopped

1 tsp. kosher salt

1/2 tsp. grd cumin

1/2 tsp. coriander

juice of 1 fresh lime

Mix together the mango, tomatoes, onion, garlic, jalapeno peppers, and diced ancho pepper.  Sprinkle with salt.  Season with cumin and coriander.  Mix all together and squeeze lime juice on top, stirring gently to mix.  Serve with tortilla chips or pita chips and enjoy!

 
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Posted by on August 13, 2012 in Cooking, Health, Nutrition, Recipes

 

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