20 June 2010
18 June 2010
Roasting is one of my favorite ways to prepare vegetables. There is something very comforting to me about them. Yes, roasting is usually thought of as more of a winter thing, but I enjoy it year round. Traditional roasting involves using a higher temperature and shorter durations, I actually prefer the opposite... I like lower temps and longer times. To me this yields a more tender bite with more caramelizing. Mmmm...
Picking out your vegetables is the fun part. In the winter, we use a lot of squash because it is in season. In the summer I go for asparagus or brussel sprouts. (Thanks Roxie! I've never done roasted brussel sprouts until your recent post!) Use a variety of oils as well (olive oil, grapeseed oil, coconut oil).
I'm not going to post an exact recipe but just some ideas to try.
Brussel sprouts and garlic
Asparagus and rosemary, thyme, and sea salt
Curried squash (Rory HATES curry... much to my dismay)
sweet potatoes with cinnamon and coconut oil
07 June 2010
Rory is off again for more training so that leaves just me and my baby. Positive #1- Lots of Mommy-daughter time! Negative #2 (#1 is obvious)- not a lot of creativity in the kitchen because cooking for myself is not nearly as fun as cooking for Rory.
Tonight I threw together a really simple soup. Soups are hard to get wrong when you keep your ingredient list simple.
1lb ground beef
2 tbsp butter or oil
1 can diced tomatoes
1 onion, diced
1/2 green pepper, diced
5 carrots, diced
3 stalks celery, diced
1 cup green beans
4 cups water or stock
dash of salt
1/2 tsp fresh ground pepper
2 bay leaves
1. Cook beef.
2. In a large pot, melt butter and then cook onion, pepper, carrots and celery for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer for 30+ minutes until vegetables are tender.
5. Remove bay leaves.
Simple hamburger vegetable soup. Enjoy!