Roasted beets, turnips and onions

November 23rd, 2010

Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming.  The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.

The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left.  Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.

The beets, turnips, and onion work together well.  You can add carrots, potatoes, or parsnips if you like.  There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile.  When they are done, salt with crystalized seas salt and sprinkle with some pepper.  Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.

This dish works well with chicken or pork especially.

Green Beans, Feta & Pecans

September 22nd, 2010

1 1/2 pounds fresh beans, trimmed and cut into 1-inch pieces

2/3 cup olive oil

1 teaspoon dried dill weed

1/3 cup white wine vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup coarsely chopped pecans, toasted

1/4 cup diced red onion

1 cup crumbled feta cheese

COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.

COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.

PLACE beans in a shallow serving dish. Toss with dressing.

SPRINKLE with pecans, red onion and feta, toss and serve.

Serves 4 – 6

Cooks Tips: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.

I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.