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.
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Pasta and Chicken Bowl

You can leave out the chicken if you want to make this a vegetarian meal. Any vegetables will do here. For this bowl I used snap peas, red peppers, spinach, carrots and Mt. Kofinos’ infused olive oil.  I do not receive any commission from Mt. Kofinos but it is a local olive oil found at the Findley Market and now online.  The olive oil is imported from a small Greek island that the Cincinnati family immigrated from.  The original olive oil is very tasty in recipes.  For this one I used the garlic infused olive oil.

I did not start out with the intention of stir frying the vegetables and chicken but it makes sense as the wok provides heat on all sides.


Print Recipe
Pasta and Chicken Bowl
An easy to make meal using left over chicken from the tisserie chicken from the Dude diet
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Cuisine dinner
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups pasta
  • 1 cup water
  • 1/2-1 cup left over chicken chopped
  • 1/2 medium red pepper diced
  • 1 medium carrot peeled and shredded
  • 1/2-1 cup spinach rinsed and chopped
  • 1 clove garlic chopped
  • 2 tablespoons garlic,infused olive oil
  • 1 handful spinach chopped
Instructions
  1. Heat one cup of water in a pan to boiling. Add 1-1/2 cups of pasta to the boiling water. Cook for 20 minutes, drain and add to vegetables
  2. Chop left over chicken or use rotisserie chicken from the grocery store.
  3. Rinse and chop spinach, and red pepper,
  4. Rinse and peel carrot. Shred carrot with a julienne peeler or grater.
  5. Add drops of water to the wok until it sizzles within one to two seconds. Add olive oil to wok . Add garlic and stir fry for a 30 seconds. Add snap peas, red peppers and chicken. Stir fry for one minute. Add spinach and carrots. Stir fry for 30 seconds.
  6. When pasta is cooked, drain and add to the vegetables. Add pasta mixture to a bowl and sprinkle Parmesan cheese on top.
Recipe Notes

Easy to make pasta bowl using left over chicken.

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Breakfast – don’t leave home without it

Even if you have just a few minutes take time to make breakfast.  After a long night this mealfile-oct-17-9-26-47-am is meant to break your fast.  A simple meal my son came up with eggs and toast.  Invest in an egg ring or take out your non stick skillet and make scrambled eggs.  Look in your spice drawer and use a spice or two to flavor those eggs. My son likes to add thyme to his scrambled eggs.  It adds a slightly sweet taste to the eggs.  A side of toast with a little butter and out the door you go.

 

 

Breakfast kick starts your metabolism, giving you the energy   you need and helps you focus at work and school.




        

Pan Roasted Chicken

Ingredients:
4 chicken thighs or breasts
Salt and pepper
1 Tablespoon vegetable
1 pound small red potatoes, unpeeled, quartered
2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
4 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces
4 shallots, peeled and quartered
1/4 teaspoon dried thyme, oregano and rosemary

Directions:
1.  Move the oven rack to the middle position of the oven. Preheat the oven to 450 degrees. Place foil on a              baking sheet.

 2.  Wash chicken pieces and dry with paper towels.  Season with salt and pepper.

3.  Heat a 12 inch skillet on the stove over medium heat.  Add oil.
4.  Place the chicken skin side down and cook until well browned,
5 to 7 minutes. Turn over and cook until lightly browned, 15 minutes more.

 

 

5.  Cut potatoes, carrots, parsnips, and shallots into 1-inch pieces.


6. Add vegetables to the skillet. Sprinkle rosemary, oregano and thyme on browned chicken. Toss to coat.  

Place vegetables on foil lined baking pan.

7.  Place chicken on top of the vegetables. Bake for 25-30  minutes, until chicken reaches a temperature of 160      degrees.
8.  Remove the baking pan from the oven. Transfer the chicken to a plate and cover with foil and let rest.
9.  Stir the vegetables and return to the oven until tender, about 15 minutes.

Servings:  4
Preparation: 1 hour, 30 minutes