Garlic Roasted Broccoli

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“Those who deny freedom to others, deserve it not for themselves” — Abraham Lincoln
Ingredients
  1. 2 heads of broccoli, cut into florets
  2. 3 tbsp melted coconut oil
  3. 5 cloves of garlic, minced
  4. 1 tsp salt
  5. 1/2 tsp pepper
  6. 1 tsp lemon juice
  7. Pinch of red pepper flakes (optional)
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet.
  3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.
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Summer Squash

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“To reach a goal you have never before attained, you must do things you have never before done.” — Elder Richard G. Scott

Sara made this for a side dish for us all the other night.  It was delicious and it’s easy to prepare.

Ingredients

  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 1 Tbsp olive oil
  • 1/4 tsp pepper
  • 1/4 – 1/2 tsp garlic salt
  • 1 cup grated Parmesan cheese
  • Bits of butter

Oven Cooked Asparagus

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“Laughter is the shortest distance between two people.” ― Victor Borge

 

  • 1 Bunch of Asparagus
  • 2 tablespoons Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Lemon Juice
  • Salt, Pepper, Garlic to taste

Wash asparagus first, then combine all ingredients in a large zip-lock bag and marinate for 30 minutes.  Bake on sheet pan at 400 degrees Fahrenheit for 8-12 minutes depending on desired firmness.  Remove from oven and let cool.

Green Beans with Balsamic Butter

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“Taking time for each other is the key for harmony at home.”-Dieter F. Uchtdorf

These are the beans we had for Easter dinner.  They are very tasty but next time I will use half the amount of butter called for.

Ingredients:

2 pounds fresh green beans, trimmed
1/4 cup salted butter
1/2 cup balsamic vinegar
3 green onions, chopped (the entire thing)
2 cloves garlic, minced

Instructions:

Combine the onions, garlic, and vinegar in a small saucepan. Cook on medium, stirring frequently, for 5-7 minutes or until most of the vinegar is reduced into a thick syrup and has been absorbed by the green onions. Remove from heat and set aside.

Bring a large pot of salted water to a boil. While the water is coming to a boil, combine the vinegar/onion mixture and the butter. Set aside.

When the water begins to boil, add the green beans. Cook for 3-5 minutes or until the beans float to the top and are bright green. Drain. Toss in the balsamic butter and serve immediately. Serves 8.

Roasted Carrots, Asparagus, Cauliflower, Potatoes

“It’s been many years since I had such an exemplary vegetable.” –Jane Austen, Pride and Prejudice

Most of the following vegetables can be roasted for 20 minutes at 400 degrees so you could combine them on the same pan.  Just don’t crowd your pan or they will steam instead of roast.  The potatoes take much longer.

How to Roast Asparagus

Ingredients: Bundle of Asparagus, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese (optional)

  • First of all, use the LARGE spears, not the little skinny spears of asparagus or they shrivel up.
  • Preheat oven to 400°F.
  • Rinse clean the asparagus. Break the tough ends off the asparagus and discard.
  •  Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic (if you choose), salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  • Place pan in oven and cook for approximately 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving.  You can sprinkle with Parmesan cheese, too, if you want.

How to Roast Carrots

Ingredients: 12 carrots, 3 tablespoons good olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced fresh dill or parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Slice the carrots diagonally in 1 1/2-inch-thick slices. 
  • Toss them in a bowl with the olive oil, salt, and pepper.
  • Spread them out in your shallow baking pan in 1 layer (not on top of each other and not crowded).
  • Roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

How to Roast Cauliflower 

Ingredients: One head of cauliflower, olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, fresh lemon juice, Parmesan cheese

Directions

  • Peel outer leaves of the head of cauliflower, remove the stem and cut flowerets off the head.
  • Spread into a shallow baking pan, making sure not to overcrowd the pan.   If they are too close they will steam instead of roast.
  • Drizzle with olive oil, salt and pepper.  Toss to be sure everything is evenly coated.
  • Place pan in 400 degree oven for 20  minutes, stirring once or twice until crisp/tender.
  • When lightly browned, sprinkle with Parmesan cheese for added flavor.

How to Roast Potatoes 

Ingredients
3 pounds small red or white potatoes (rinse/scrub any dirt off and make sure they are dry), 1/4 cup olive oil, 1 1/2 teaspoons kosher salt, about a 1 teaspoon freshly ground black pepper, 2 tablespoons minced garlic (6 cloves, if you want them garlicky; if not, omit),
2 tablespoons minced fresh parsley

Directions

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Spread potatoes into a shallow pan into 1 layer. Roast for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking in order to ensure even browning.  
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Honey Glazed Carrots

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Discipline yourself and others won’t need to. –John Wooden

INGREDIENTS

  • 4 medium carrots, peeled and sliced into 1/4″ thick coins
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/3 cup orange juice
  • 1/4 teaspoon salt
DIRECTIONS

  1. In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
  2. Add the honey and boil until the honey is thick and bubbly.
  3. Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.

Yield: 4 servings

Zucchini Casserole

 

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“This is what the past is for! Every experience God gives us, every person He puts in our lives is the perfect preparation for the future that only He can see.” –Corrie Ten Boom, ‘The Hiding Place.’

  • 8 zucchini
  • 1 onion, chopped
  • 1/2 cup butter
  • 1 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup bread crumbs
  • 1 tablespoon butter, melted

Grate zucchini.  Soak in salt water for 3 minutes.  Drain.  Press out all possible water.  Saute onion in butter in 1 1/2 quart flameproof baking dish.  (Sometimes old recipes say things in such a way that you know they are old recipes).  Add zucchini.  Stir fry 2 minutes.  Blend in sour cream and Parmesan cheese.  Combine bread crumbs and melted butter.  Sprinkle zucchini.  Cover.  Bake at 350 degrees for 20 minutes.  Uncover.  Bake 10 minutes more.  Serves 8.

Crockpot Squash

Crockpot Squash

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Ingredients

    • 1 large butternut squash, about 3 to 4 pounds
    • 1 cup apple juice (OPTIONAL)
    • 4 tablespoons butter, melted
    • 1/4 cup brown sugar ( packed) (OPTIONAL)
    • 1/2 teaspoon ground cinnamon

Directions

  1. Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker (you can cook the squash without any liquid at all and it’s great).
  2. Combine the butter, brown sugar (it’s good without the sugar) and cinnamon in a cup or small bowl.
  3. Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.
  4. Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.
  5. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.

Sweet Potatoes

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The most effective way to do it, is to do it.  –Amelia Earhart

Thanks to Adam for introducing me to coconut oil.

Wash sweet potato and then pierce it with a sharp knife in several places to allow steam to escape.  Rub potato with coconut oil.  Bake in preheated oven (425 degrees) until tender.  It takes about an hour in my oven.  Slit the potato open and sprinkle it with cinnamon.  You can add butter but it tastes great with just the cinnamon alone.

The Best Asparagus

 

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“Be yourself; everyone else is already taken.” –Oscar Wilde

Adapted from Cooking Light Magazine.  Makes 4 servings.

  • 1 bunch fresh asparagus, trimmed
  • Cooking spray
  • Pepper to taste, sea salt (optional–you have a lot of salt in your soy sauce)
  • 2 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 tablespoon balsamic vinegar

Preheat oven to 400 degrees.  Arrange asparagus on a baking sheet.  Coat with cooking spray and season with salt and pepper.  Bake asparagus 12 minutes in the preheated oven, or until tender and starts to caramelize.  If you take it out while still crunchy and fresh in the middle, it’s not as good.  Pour sauce on asparagus immediately on taking it out of the oven, so it will sizzle.  Can use this sauce over salmon or whatever else you are baking with the meal.

Sauce:

Melt the butter in a saucepan over medium heat and slightly brown it (If you’re not used to doing a brown butter, all you have to do is put it in a saucepan over medium low heat for about 5 minutes or until it’s nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you’re left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, always add a little bit more butter than called for in the original recipe).  Then, remove from heat and stir in soy sauce and balsamic vinegar.  Pour over the baked asparagus and enjoy.