Maple roasted vegetables

We always enjoy roasted vegetables throughout the seasons, and this recipe is another way to prepare them quickly and easily.  I found this recipe in Real Simple magazine, March 2017.

I roasted the vegetables at 375 degrees for about 35 minutes, although the original recipe said to roast at a higher temperature for a shorter period of time.  I found my vegetables were perfect and very tasty.

Try this idea for your next gathering.  I whisked 2 tablespoons olive oil with 1 tablespoon pure maple syrup, with a dash of salt and pepper to taste in a small measuring cup.

Mix with one-half box of Brussels sprouts, which have been cleaned and halved, along with a 1/2 bag of small carrots in another bowl.  Spread the vegetables onto a sheet pan covered with a Silpat mat.  Bake at 375 degrees in a pre-heated oven for about 35 minutes or until browned to perfection.

Enjoy these vegetables as a side dish to chicken, fish or red meat entrée.  Also, these vegetables could accompany a small pasta dish.

Easter green beans

Many of you are not fans of green beans, but I found a recipe that even a green bean hater enjoyed.  I was inspired by the blog Once Upon a Chef and adapted her recipe a bit for my own family this past week. Of course this technique could be tried any time of year, but it is certainly one to remember for those holiday meals.

What I like about the technique is that it starts with French green beans.  That is a special type of very thin green bean, which I am able to find at only some markets. Packaging may say Haricots Verts or Petit green beans.  If you try this recipe with frozen green beans or thick green beans, don’t expect the same result or even worse, your green bean haters will emerge again at the table.

To make the recipe, gather olive oil, red onion, 1-1 1/2 cups water, about 8 ounces of thin green beans, salt and pepper to taste.

Using a saute pan, heat the olive oil and saute the thinly sliced red onions until soft and lightly browned. While they are cooking, clean the ends of the beans and place into the pan when the onions are ready.  Salt and pepper to taste, and continue to stir them until they begin to slightly cook as well.  I probably sautéed them for 3-4 minutes.

Next, add 1/2 cup of the water and continue to cook on medium heat, never leaving the green beans.  This is a dish that needs constant attention.  The object is to continue to cook until the water is gone. Then add more water and continue until all of the water has been cooked through the green beans with no water left when the beans are done.

This technique will take about 8-10 minutes total time.  Test the beans to make sure they are done cooking.  Check to see if they are easily pierced with a fork, and look cooked through, hot, but not limp and watery at all.

Transfer to a serving dish and be amazed at the flavor and seasoning.

Zucchini and Corn casserole

Are you searching for a new side dish that incorporates vegetables in a different way?  I think I found one from the Six Sisters.  If you are not familiar with them, there are just that, six sisters with busy lives and families.  Some of their recipes are just fantastic.  This one I happened to find in magazine published last Fall 2016. (Six Sisters Stuff)  As usual, I adapt the recipe for our taste, but followed the same preparation technique, and the casserole was very tasty.

Here is how I prepared this side dish.  Gather olive oil, 1/3 red onion, garlic in a tube, 2 medium to large zucchini, cubed, one bag frozen corn, 1/2 cup shredded mozzarella,  1/2 cup shredded Parmesan cheese, and salt plus black pepper to taste.

Preheat the oven to 350 degrees.  On the cooktop, saute oil, onion, garlic to taste, and cook until the onions become tender.  Add in the zucchini and continue to cook for 8-10 minutes until the vegetables are browning.  Add corn, cheese, salt and pepper.

Place into a ceramic casserole dish and bake at 350 degrees for 20 minutes.  Serve while hot.

Any leftovers can be stored very easily with a new product I found at the home and housewares show.

Lidlover lids can be used with ceramic, stainless, glass, bamboo, plastic or even with plates.  They can be used to cover dishes in the oven up to 400 degrees.  They are BPA free and made of high quality food grade silicone. More about the product can be found on their website at http://www.LidLover.com

Watch for these products coming this year to stores.  Additionally, they will be featured on QVC this May. I have been using them for the past few weeks and they are an amazing new product.

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cinnamon carrots

One of my favorite vegetables has to be carrots.  I usually purchase the petite or small carrots in the market, just for the ease of preparation.  Often, I just boil the carrots, drain and add some margarine and a teaspoon or two of brown sugar to finish the dish.

However, I recently tried adding one teaspoon of cinnamon instead of the brown sugar.  This simple addition made my side dish of plain carrots have a wonderful taste profile.  Sometimes just looking into my spice cabinet reveals a great new idea.

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