My husband "doesn't like" veggies, but I found if I cook them right he'll eat them right up. I discovered some posts on food blogs about roasting veggies and after a few tries have a pretty good formula for it. I'll post a list of the things I use most often, but you can sub almost any veggie in the list with something else. Also, thick veggies (carrots, etc) might need a good parboil before being added.
2 c. broccoli.
2 c. cauliflower
1 c. zucchini, cut into 1/4 in. coins
2 c. carrots, cut into 1 in. pieces
4 cloves garlic, peeled and crushed (see below)
2 c. brussel sprouts
2 tbsp EVOO
salt and pepper to taste
In a large bowl, mix the EVOO, salt, pepper and veggies.
Mix to coat.
Roast, uncovered, at 350 degrees for about 20 minutes.
Toss and roast another five minutes.
Be amazed at how much people love your veggies!
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Saturday, November 15, 2008
Butternut Risotto
I am swimming in squash. As in, the one I roasted the other day left me with FOUR butternuts on the counter. Since my parents were coming for dinner, I decided to try something new: Butternut Squash Risotto. I saw a ton of recipes online and based this one off what I liked from all of them, and kept the health benefits in mind. My dad, who was previously rumored to call my falafel "fal-awful" because it didn't have meat, took seconds of this! It went great with roasted chicken and roasted veggies, which I guess I need to post recipes for.
2 c. rice (arborio is best, but any should work)
1 medium onion, chopped
2 cloves garlic (ahem, 4, ahem!), chopped
1 c. dry white wine
4 c. chicken stock (veggie would work, beef would not work)
1 c. water
12 oz. butternut sqaush puree
1/2 c. parmesan cheese, freshly shredded
salt, pepper and nutmeg to taste
extra virgin olive oil (EVOO)
In a small saucepan, boil stock and water. Set aside.
Spray a saucepan with olive oil (WHAT? you don't have a Misto, yet?! If you don't have one, use up to 2 tbsp in the pan, but a Misto controls the calories a little).
When the oil is hot, add garlic and onions. Cook until tender, about 2 minutes.
Pour in rice, and toast about 3 minutes.
Add wine and cook until almost evaporated, about three minutes.
Add in about two ladles-ful of broth (about 1.5 cups). Simmer until evaporated. Continue adding broth and simmering until the broth is gone.
In the last 3 minutes of cooking, add in the squash puree, nutmeg, salt and pepper.
In the last minute, add in parmesan.
Enjoy the compliments from this one! I had two people I thought would hate this take seconds!
2 c. rice (arborio is best, but any should work)
1 medium onion, chopped
2 cloves garlic (ahem, 4, ahem!), chopped
1 c. dry white wine
4 c. chicken stock (veggie would work, beef would not work)
1 c. water
12 oz. butternut sqaush puree
1/2 c. parmesan cheese, freshly shredded
salt, pepper and nutmeg to taste
extra virgin olive oil (EVOO)
In a small saucepan, boil stock and water. Set aside.
Spray a saucepan with olive oil (WHAT? you don't have a Misto, yet?! If you don't have one, use up to 2 tbsp in the pan, but a Misto controls the calories a little).
When the oil is hot, add garlic and onions. Cook until tender, about 2 minutes.
Pour in rice, and toast about 3 minutes.
Add wine and cook until almost evaporated, about three minutes.
Add in about two ladles-ful of broth (about 1.5 cups). Simmer until evaporated. Continue adding broth and simmering until the broth is gone.
In the last 3 minutes of cooking, add in the squash puree, nutmeg, salt and pepper.
In the last minute, add in parmesan.
Enjoy the compliments from this one! I had two people I thought would hate this take seconds!
Subscribe to:
Posts (Atom)
