5 Servings
tomatoes normal
side tomatoes roasted normal
12 m tomatoes halved lengthwise, seeds (not cores)removed
1/4 cup cup ve oil
1 1/2 tablespoons aged samic vinegar
2 large lic cloves minced
2 teaspoons ar
1 1/2 teaspoons her salt
1/2 teaspoon freshly ground ck pepper
10 large fresh il leaves (julienned)
Preheat oven to 450 degrees (240 Celsius) Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, salt, and pepper. Roast for 25 - 30 minutes, until the tomatoes start to caramelize and the flavours are concentrated. Sprinkle the basil on top and serve warm or at room temperature.
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Showing posts with label Roasted. Show all posts
Showing posts with label Roasted. Show all posts
Roasted Sweet Potato Wedges
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4 Servings
Potato Uncategorized
Side dishes Vegetables Olive oil Potato
16 oz et potatoes (about 2);
1 ts ve oil
1/2 ts ry powder
1/4 ts t
1/4 ts Ground in
1/8 ts Ground ves
1/8 ts per
Preheat oven to 425 degrees. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425 degrees for 25 minutes or until very tender. Yield: 4 servings (serving size: 6 wedges). CALORIES 101 (13% from fat) FAT 1.5g; PROTEIN 1.5g; CARB 20.9g; FIBER 2.7g; CHOL 0mg; IRON 0.7mg; SODIUM 158 mg; CALC 22mg. Recipe by: Cooking Light, September 1997, page 136 Posted to MC-Recipe Digest V1 #776 by Terry and Kathleen Schuller and lt;schuller and at;ix.netcom.com and gt; on Sep 08, 1997
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4 Servings
Potato Uncategorized
Side dishes Vegetables Olive oil Potato
16 oz et potatoes (about 2);
1 ts ve oil
1/2 ts ry powder
1/4 ts t
1/4 ts Ground in
1/8 ts Ground ves
1/8 ts per
Preheat oven to 425 degrees. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425 degrees for 25 minutes or until very tender. Yield: 4 servings (serving size: 6 wedges). CALORIES 101 (13% from fat) FAT 1.5g; PROTEIN 1.5g; CARB 20.9g; FIBER 2.7g; CHOL 0mg; IRON 0.7mg; SODIUM 158 mg; CALC 22mg. Recipe by: Cooking Light, September 1997, page 136 Posted to MC-Recipe Digest V1 #776 by Terry and Kathleen Schuller and lt;schuller and at;ix.netcom.com and gt; on Sep 08, 1997
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Roasted Parsnips and Onions
4 Servings
Onions Uncategorized
Parsnips Side dishes Stewart Vegetables Olive oil Onion Onions
1 lb Parsnips; ends trimmed
1 lb Cipolline on; peeled
1/4 c Fresh emary
2 tb Extra-virgin ve oil
Coarse t
Freshly ground black per
1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff) PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. [or shallots] KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on the root end of the cipollines; cook the onion in plenty of boiling water for about 1 mins. Remove; rinse in cold water; peel. Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Nov 19, 1997
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Onions Uncategorized
Parsnips Side dishes Stewart Vegetables Olive oil Onion Onions
1 lb Parsnips; ends trimmed
1 lb Cipolline on; peeled
1/4 c Fresh emary
2 tb Extra-virgin ve oil
Coarse t
Freshly ground black per
1. Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. 2. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber. PER SERVING: 206 cals, 7.1 g fat (29.5% cff) PANTRY: Cipolline, sometimes called wild onions, are actually bulbs of the grape hyacinth. Since they can be somewhat hard to find even when in season during the autumn months, small yellow onions may be substituted. [or shallots] KitpatH TIP: Peeling is easier if we blanch the onions first. Cut an X on the root end of the cipollines; cook the onion in plenty of boiling water for about 1 mins. Remove; rinse in cold water; peel. Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh and lt;phannema and at;wizard.ucr.edu and gt; on Nov 19, 1997
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Roasted Bell Pepper Salad
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6 Servings
Bell Peppers Mediterranean
salad summer Vegetable Vegetarian Mediterranean Side Dish Bell Peppers
3 l peppers
inade:
3 TBS ve oil
1 TBS egar(you may need to add more)
1 salt and per to taste
1 clove lic(optional...I don't always use this)
Toppings: this is optional, feel free to omit
2 TBS sliced amata olives
1 TBS ers
1 ted feta cheese
Preheat grill on high. Wash and dry bell peppers. Place on preheated grill. Grill until black blisters form.Turn on second side and grill till black blisters form. Place grilled bell peppers in a bowl cover with plastic wrap. This will steam the bell peppers and help them to peel easier. When the bell peppers are cool , peel and slice into strips.Mix marinade ingredients...adjust seasoning and pour over bell pepper strips. Take a 3 inch ring and place it in the center of a plate. Place a few red bell pepper strips at the bottom of the ring. Add yellow and then orange bell pepper strips. Place a few sliced kalamata olives. Lift the ring and sprinkle some capers and a dusting of feta cheese. You may drizzle some more olive oil.
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6 Servings
Bell Peppers Mediterranean
salad summer Vegetable Vegetarian Mediterranean Side Dish Bell Peppers
3 l peppers
inade:
3 TBS ve oil
1 TBS egar(you may need to add more)
1 salt and per to taste
1 clove lic(optional...I don't always use this)
Toppings: this is optional, feel free to omit
2 TBS sliced amata olives
1 TBS ers
1 ted feta cheese
Preheat grill on high. Wash and dry bell peppers. Place on preheated grill. Grill until black blisters form.Turn on second side and grill till black blisters form. Place grilled bell peppers in a bowl cover with plastic wrap. This will steam the bell peppers and help them to peel easier. When the bell peppers are cool , peel and slice into strips.Mix marinade ingredients...adjust seasoning and pour over bell pepper strips. Take a 3 inch ring and place it in the center of a plate. Place a few red bell pepper strips at the bottom of the ring. Add yellow and then orange bell pepper strips. Place a few sliced kalamata olives. Lift the ring and sprinkle some capers and a dusting of feta cheese. You may drizzle some more olive oil.
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Herb Roasted Chicken
6 Servings
Chicken American
Winter Roast Advance Main Dish Chicken American
1 whole cken about 4 pounds
4 cloves lic minced
1 1/2 tablespoons dried me divided
1/2 tablespoon dried emary crushed
1 tablespoon t
1/4 tablespoon ck pepper
1 medium on sliced
3 tablespoons ter
15 small baby rots sliced to 1/4 inch
3 stalks ery sliced to 1/4 inch
2 medium ons sliced
1/4 cup all purpose ur
1 can (14 oz) cken broth
1/4 cup dry te wine
Preheat oven to 425 degrees F. Lightly sprinkle salt over chicken and allow it to sit out for 30 minutes prior preparation. Rinse chicken inside and out with running cold water. Dry it thoroughly with paper towels. In small bowl, combine garlic, 1 tablespoon of thyme, rosemary, salt and pepper. Zest lemon, reserve 1/2 tablespoon for sauce. Place remaining zest with herbs. Cut lemon into wedges and squeeze juice into bowl and mix. Reserve 1 tablespoon of mixture. Season chicken with mixture inside and out. In another bowl, combine the remaining 1 tablespoon of seasoning with butter, baby carrots celery and lemons. Place mixture inside chicken and tie legs together. Tuck the wings under the chicken. Arrange onions in center of roasting pan. Place chicken on onions and roast until internal temperature reads 180 degrees F, about 1 and a half hours. Baste occasionally and tent with foil if skin becomes too dark. Remove chicken to cutting board. Loosely wrap with foil and let stand for 10 minutes before carving. Meanwhile, place roasting pan over medium heat. Remove as much fat as possible and stir in flour, cooking until flour is slightly browned. Gradually add chicken broth, bring to boil scraping up any browned bits. Stir in wine, remaining thyme and reserved lemon zest. Cook until mixture is thickened. Strain gravy and serve with chicken.
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Chicken American
Winter Roast Advance Main Dish Chicken American
1 whole cken about 4 pounds
4 cloves lic minced
1 1/2 tablespoons dried me divided
1/2 tablespoon dried emary crushed
1 tablespoon t
1/4 tablespoon ck pepper
1 medium on sliced
3 tablespoons ter
15 small baby rots sliced to 1/4 inch
3 stalks ery sliced to 1/4 inch
2 medium ons sliced
1/4 cup all purpose ur
1 can (14 oz) cken broth
1/4 cup dry te wine
Preheat oven to 425 degrees F. Lightly sprinkle salt over chicken and allow it to sit out for 30 minutes prior preparation. Rinse chicken inside and out with running cold water. Dry it thoroughly with paper towels. In small bowl, combine garlic, 1 tablespoon of thyme, rosemary, salt and pepper. Zest lemon, reserve 1/2 tablespoon for sauce. Place remaining zest with herbs. Cut lemon into wedges and squeeze juice into bowl and mix. Reserve 1 tablespoon of mixture. Season chicken with mixture inside and out. In another bowl, combine the remaining 1 tablespoon of seasoning with butter, baby carrots celery and lemons. Place mixture inside chicken and tie legs together. Tuck the wings under the chicken. Arrange onions in center of roasting pan. Place chicken on onions and roast until internal temperature reads 180 degrees F, about 1 and a half hours. Baste occasionally and tent with foil if skin becomes too dark. Remove chicken to cutting board. Loosely wrap with foil and let stand for 10 minutes before carving. Meanwhile, place roasting pan over medium heat. Remove as much fat as possible and stir in flour, cooking until flour is slightly browned. Gradually add chicken broth, bring to boil scraping up any browned bits. Stir in wine, remaining thyme and reserved lemon zest. Cook until mixture is thickened. Strain gravy and serve with chicken.
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Roasted Brussels Sprouts
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6 Servings
Brussels Sprouts American
Roast easy vegetable Side Dish American Brussels Sprouts Summer Bitter
1 1/2 pounds ssels sprouts
8 cups cold water
1/2 cup her salt
3 tablespoons good ve oil
3/4 teaspoon her salt; or to taste
1/2 teaspoon freshly ground ck pepper; or to taste
Pecorino Romano (optional)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour. Preheat oven to 400 degree F. Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving. Variations: I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
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6 Servings
Brussels Sprouts American
Roast easy vegetable Side Dish American Brussels Sprouts Summer Bitter
1 1/2 pounds ssels sprouts
8 cups cold water
1/2 cup her salt
3 tablespoons good ve oil
3/4 teaspoon her salt; or to taste
1/2 teaspoon freshly ground ck pepper; or to taste
Pecorino Romano (optional)
Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve vertically any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour. Preheat oven to 400 degree F. Drain Brussels sprouts; do not rinse. Place drained sprouts in a bowl with the olive oil, salt and pepper, toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in a single layer. Roast, turning every 10-15 minutes, for 35-40 minutes, or until lightly browned and crisp outside and tender inside...you'll note that leaves that are loose will be especially brown and crispy...this is ideal. If desired, sprinkle with a little more salt and/or shaved romano cheese before serving. Variations: I prefer my Brussels sprouts very tender and browned...feel free to pull back on the roasting time if you like yours a bit more firm. I often add chopped shallot (3 small), which becomes soft and sweet during the roasting process. For even more yumminess, add bacon or pancetta (1/4 pound; cut into small pieces), which coats the sprouts with its tasty fat. You can also sprinkle sprouts with your best quality balsamic vinegar (about 1 tablespoon) during the last 10-15 minutes of roasting, then sprinkle with (about 1 teaspoon) more before serving. The truth is, though, all Brussels sprouts really need to shine (aside from a hot oven) are a little olive oil, salt and pepper.
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Roasted Squash and Potatoes
8 Servings
Potato Uncategorized
Vegetables Garlic Butter Olive oil Onion Potato
1 1/2 lb Red atoes -- unpeeled,
ed
1 lb ons -- chopped fine
1/4 c ve oil
1 ts Dried me
4 Cloves lic -- chopped
Fine
Salt and per -- to taste
2 lb Butternut ash -- peeled,
ed
Preheat the oven to 375 degrees. In a bowl, toss together the sweet potatoes, onions, half of the olive oil, tyme, garlic, salt and pepper. Spread the potato mixture in a single layer in a shallow roasting pan. Roast for 15 minutes, shaking occasionaly. Meanwhile, toss the squash with the remaining oil, salt and pepper. Add them to the roasting pan and roast until cooked through and the onion has started to brown -- about 20 minutes more. Shake the pan occasionally. To freeze for future use, cool the vegetables to room temperature. Make sure the pieces are as separated as possible and freeze them in the roasting pan until hard. Let the pan warm for two or three minutes and then scrape them loose with a spatula. Bag the loose pieces and store in the freezer. Variations: Peeled sweet potatoes can be substituted for or mixed with the red potatoes. Try replacing the chopped onion with peeled shallots. Recipe By : Jim Dykstra From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Potato Uncategorized
Vegetables Garlic Butter Olive oil Onion Potato
1 1/2 lb Red atoes -- unpeeled,
ed
1 lb ons -- chopped fine
1/4 c ve oil
1 ts Dried me
4 Cloves lic -- chopped
Fine
Salt and per -- to taste
2 lb Butternut ash -- peeled,
ed
Preheat the oven to 375 degrees. In a bowl, toss together the sweet potatoes, onions, half of the olive oil, tyme, garlic, salt and pepper. Spread the potato mixture in a single layer in a shallow roasting pan. Roast for 15 minutes, shaking occasionaly. Meanwhile, toss the squash with the remaining oil, salt and pepper. Add them to the roasting pan and roast until cooked through and the onion has started to brown -- about 20 minutes more. Shake the pan occasionally. To freeze for future use, cool the vegetables to room temperature. Make sure the pieces are as separated as possible and freeze them in the roasting pan until hard. Let the pan warm for two or three minutes and then scrape them loose with a spatula. Bag the loose pieces and store in the freezer. Variations: Peeled sweet potatoes can be substituted for or mixed with the red potatoes. Try replacing the chopped onion with peeled shallots. Recipe By : Jim Dykstra From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Roasted Root Vegetables
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8 Servings
Vegetables
American
Low Sugar Diabetic Meatless Roast Simple - Easy Vegetables Side Dish Main Dish Winter American Dinner
-- inade --
1/4 cup ve oil
4 cloves lic peeled
2 tablespoons emary - chopped
1 tablespoon me - chopped
1/4 teaspoon her salt
1/2 teaspoon ck pepper -coarse ground
-- Vegetables --
1 large rn squash
1 large et potato - washed and trimmed
1 large Rutabaga - peeled
1 large ery root - Peeled
2 large llots
6 medium rots - peeled
1/2 teaspoon her salt
1/2 teaspoon ck pepper
Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped. Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan. Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt and pepper to taste. Coarse salt and fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven. During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn. Each (app 1 cup) serving contains an estimated: Cals: 198, FatCals: 64, TotFat: 7g SatFat: 1g, PolyFat: 1g, MonoFat: 5g Chol: 0mg, Na: 261mg, K: 760mg TotCarbs: 29g, Fiber: 6g, Sugars: 0g NetCarbs: 23g, Protein: 3g
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8 Servings
Vegetables
American
Low Sugar Diabetic Meatless Roast Simple - Easy Vegetables Side Dish Main Dish Winter American Dinner
-- inade --
1/4 cup ve oil
4 cloves lic peeled
2 tablespoons emary - chopped
1 tablespoon me - chopped
1/4 teaspoon her salt
1/2 teaspoon ck pepper -coarse ground
-- Vegetables --
1 large rn squash
1 large et potato - washed and trimmed
1 large Rutabaga - peeled
1 large ery root - Peeled
2 large llots
6 medium rots - peeled
1/2 teaspoon her salt
1/2 teaspoon ck pepper
Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped. Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan. Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt and pepper to taste. Coarse salt and fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven. During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn. Each (app 1 cup) serving contains an estimated: Cals: 198, FatCals: 64, TotFat: 7g SatFat: 1g, PolyFat: 1g, MonoFat: 5g Chol: 0mg, Na: 261mg, K: 760mg TotCarbs: 29g, Fiber: 6g, Sugars: 0g NetCarbs: 23g, Protein: 3g
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Roasted Red Bliss Potatoes
1 Servings
Potato
Uncategorized
1 lb Red bliss atoes
1/4 c ra virgin olive oil
1 Head lic broken into
t and freshly ground
1/4 c Water
1/4 c Freshly grated mesan
2 tb Chopped sley
Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley. Yield: 4 servings Recipe by: Cooking Live Show #CL8905 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" and lt;jfreeman and at;netusa1.net and gt; on Jun 30, 1997
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Potato
Uncategorized
1 lb Red bliss atoes
1/4 c ra virgin olive oil
1 Head lic broken into
t and freshly ground
1/4 c Water
1/4 c Freshly grated mesan
2 tb Chopped sley
Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley. Yield: 4 servings Recipe by: Cooking Live Show #CL8905 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" and lt;jfreeman and at;netusa1.net and gt; on Jun 30, 1997
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Roasted Potatoes
Truffle oil has a silky texture and unusual flavor-the perfect accompaniment for roasted potatoes.
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