Roasted Carrots and Parsnips

This roasted vegetable recipe is inspired by a NY Times roasted carrots’ recipe I found over a year ago.


Print Recipe
Roasted Carrots and Parsnips
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Course Veggies
Prep Time 20 minutes
Cook Time 30-35 minutes
Servings
servings
Ingredients
  • 3 medium carrots
  • 1 medium parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley or chervil
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wash and peel parsnips and carrots. Cut into bite size pieces and put into a medium bowl.
  3. Toss vegetables with spices and olive oil. Place on a foil lined pan in a single layer. Cover the pan with foil and cook for 20 minutes.
  4. After 20 minutes remove foil and cook for 5-10 minutes more or until tender.
Share this Recipe
 
Powered by WP Ultimate Recipe

Roasted Chicken with zuchinni and Spinach

 

 

 

Store bought or left over chicken with zucchini and spinach makes a light summer meal.


Print Recipe
Roasted Chicken with zuchinni and Spinach
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Cuisine dinner
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1/2 zucchini washed
  • 1/2 yellow squase washed
  • 1 colve garlic minced
  • 1 tsp. lemon zest
  • 1 tsp. Mediterranean spice
  • 2 Tbs. olive oil
  • 1 lemon use 1/2 for juice, 1/2 for zest
  • 8 oz roasted chicken
  • 1 cup spinach washed and dried
Instructions
  1. Wash zucchini and squash and cut in half. Spiralize into ribbons or use a peeler to make ribbons.
  2. Add lemon zest and juice to the zucchini. Add salt and pepper and Mediterranean spice.
  3. Add 2 Tbs. olive oil to a skillet and heat on medium heat. Add minced garlic and sauté for 10 seconds. Add zucchini and squash and sauté until almost wilted. .
  4. Add spinach and cook for 30 seconds.
  5. Use left over chicken or store bought cooked chicken. Slice 8 oz. and heat.
  6. Divide zucchini mixture and chicken between two plates.
  7. Mediterranean spice mix: 2 Tbs. salt, ground coriander, cinnamon 1 Tbs. cumin, nutmeg, black pepper Mix together well and store in a glass jar for this and future recipes.
  8. Add fresh bread and white wine such as Gewurtztraminer or Riesling.
Share this Recipe
 
Powered by WP Ultimate Recipe

Brazilian Style Barbeque

It’s summer time and if you have had the nice weather we have had it is also a great time to cook on the grill. I found a recipe for Brazilian Steak Kabobs on CarslbadCravings.com.

Using McCormicks Grill Mates, Brazilian Steakhouse marinade, add soy sauce, lime juice, worchestersire sauce, and olive oil. Add any vegetable for grilling and marinade for several hours. The outcome is delicious.