Home of the Heart Recipe Blog

Roasted Country Roots

11/27/2017

Country Roots

We're crazy about this root vegetables dish at our house, even having it for breakfast with fried eggs, although we also enjoy it for dinner with baked salmon. This dish is good with sausage, too. Almost any kind of root vegetable will do, including, all kinds of potatoes, yams, , parsnips, and carrots. (I leave the skin on the potatoes and carrots.) Baking time may vary so make this in plenty time and keep warm in the oven.

Serves: 8 Serving size: 1 cup Preparation time: 20 minutes Roasting time: 90+ minutes

Ingredients
6 cups root vegetables, cubed
1/2 medium onion, sliced
1 or 2 bell peppers (red makes a nice contrast), coarsely chopped
3 medium garlic cloves, minced
1/3 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons sea salt
1-2 teaspoons red chile powder
1/4 teaspoon fresh ground pepper
1 teaspoon paprika

Note: Can include parsnips, rutabaga, potatoes, carrots, etc. Yams and sweet potatoes cook faster than other root vegetables, so you might want to add them the last 30 minutes of roasting time.

If need Directions
1. Preheat oven to 425 degrees.
2. Prepare the vegetables and place the root vegetables (but not the onion and peppers) in a large, covered bowl.
3. Combine the vinegar, oil, garlic, and spices in a small bowl, then pour over the vegetables. Shake bowl until the vegetables are covered with the liquid.
4. Oil a 13" x 9" baking pan and pour vegetables into it, gently shaking to distribute equally.
5. Bake in heated oven for 60 minutes.
6. With a spatula, mix up the roots and add the onions and peppers.
7. Bake another 30 minutes or so until the roots are easily pieced by a fork. If all the liquid has been absorbed before the roots are fully cook, add a little water before further baking.
8. Serve on a platter or in a bowl, and enjoy.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.
Good cooking to you,

Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

0 Comments

Oregon Cran-Apple Salad

11/21/2017

0 Comments

This dish is my version of Waldorf Salad. Oregon is almost as famous for it's apples as Washington state, and also produces cranberries and hazelnuts. I know these things because I'm a proud native Oregonian. But you want to know how good this salad is. Once again, my potluck group has approved my culinary attempts and given this recipe an enthusiastic thumbs up.

Many Waldorfs are heavy on the mayonnaise, but as I often do, I make a dressing of equal parts mayo and plain yogurt, adding a splash of lemon juice to this one. This gives the salad a nice refreshing flavor. The most important aspect of this dish, however, is choosing crisp apples. I admit that Washington apples are mighty good too. If you like, choose both red and green or yellow apples to make this even more visually interesting.

Servings: 6 Serving size: 1/2 cup Preparation time: 1- 20 minutes

Ingredients
2 1/2 cups apple, chopped with skin
1/4 cup celery, diced
1/4 cup dried cranberries
1/4 cup chopped hazelnuts
(Can substitute walnuts)
*2 tablespoon plain yogurt
**2 tablespoons mayonnaise
1 teaspoon lemon juice
Ground cinnamon
Ground coriander

* Greek yogurt can be used with added milk
**I use a light mayo from Trader Joe's.

Directions
1. Mix together the yogurt, mayonnaise, and lemon juice to make the dressing. Add a splash of milk if it seems too thick.
2. Combine the remaining ingredients in a mixing bowl.
3. Add the dressings and mix well with the apple mixture.
4. Turn into a serving bowl and lightly sprinkle on cinnamon and coriander. Chill until serving time.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

0 Comments

Roasted Country Roots

Oregon Cran-Apple Salad

Author

Archives