Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Marinara Sauce with Canning Instructions

Having jars of ready made sauce on hand can make dinner a cinch! Simply boil your favorite pasta, prepare salad, open sauce...
However, some grocery store pasta sauces have high fructose corn syrup, msg, and a boat load of other unhealthy ingredients, making your own is simple and healthy. If you don't want to can it then just freeze it in jars or ziploc bags.

Ingredients:
Amounts will vary according to how much you want to make and the size of the pot. It really is one of those "throw it in and taste it" things. Trust me!
Tomatoes
Onions
Garlic
Italian seasoning blend or basil, oregano, thyme
Salt
Olive oil
Tomato paste if you want it thick
Optional:
a splash of white wine
parsley
a chopped carrot
chopped celery stalk
For Trim Healthy Mamas omit the olive oil so you don't mix carbs with fat.  And be sure to use Dreamfields Pasta to fit the low-carb plan.
In a large pot, over medium high heat, put about 3 tablespoons olive oil and saute the onions, carrots and celery if using, when tender add the garlic, stir occasionally.

If using wine, add before tomatoes, it will bring up the brown bits from the bottom of the pot which add a lot of flavor.
Add all other ingredients, season to taste, in a 6 quart pot I usually use 3-4 tablespoons of dry herbs and 2 teaspoons salt.

If it tastes too acidic then add a bit more olive oil.
From here you can serve over pasta, bag and freeze, or can.

To can, ladle into clean, sterile jars, leaving 1/2 inch headspace. adjust two piece caps. Process 35 minutes in a boiling water canner. (According to the Ball Blue Book)

After 35 minutes, remove from canner, allow to rest undisturbed for 24 hours, then wash, and label. Store in a cool dark place.
A few additional suggested uses, sub sauce, pizza sauce, add chicken stock and cream for tomato soup. Don't forget this is great for dipping bread sticks or mozzarella cheese sticks into, yum.
Go have fun with it, the work is finished; just pop the lid and enjoy!

Another Simple Bowl Meal, Chicken with Fresh Corn and Veggies

 "Uni-meals"(everything in one bowl, pile, or casserole) are so appealing to me because it just seems simple, almost too simple, really, how could you not like them, all the flavors mingled together, lots of veggies on top of a bed of rice...yeah...

Loads of options here, skip the chicken to make it vegetarian, with or without a sprinkling of cheese for lactose free or vegan, white rice or brown, quinoa if you prefer instead of rice. I like choices. 

I rarely plan a "bowl meal", usually it has been a busy day and not enough of any one thing to make a meal, but a variety of little bits, which put together are plenty. I'll give you the ingredients to this one but, as always, make whatever substitutions you care to, that's what makes a recipe your own.

Serves 4

Ingredients:

1 cup cooked, chopped chicken

1/4 cup thinly sliced leeks or chopped onion

1 clove garlic, minced

1/4 cup chopped red pepper

1/2 cup fresh or frozen corn

1 teaspoon herbs de provence

a dash black pepper

salt to taste

2 tablespoons olive oil or butter

Monterey Jack cheese

1 avocado, chopped or mashed

3-4 cups cooked rice or quinoa

In a large skillet, heat oil and toss the leeks, red pepper and corn for 2 minutes. Add garlic and chicken, stir. Add herbs de provence, pepper, and salt. 

Spoon over hot rice, top with cheese and avocado if you are using. 

 I served this for lunch with fruit and confetti bread http://hearthandhospitality.blogspot.com/2012/07/confetti-batter-bread.html they looked so good together with all the little bursts of color. Thanks, Gail for having lunch with me, you and your family make life as fun and colorful as our meal.

Dilly Cucumber Salad

My neighbor is blessing my socks off with overflow from his garden, so how about a simple, easy, fresh cucumber salad.
Serves 4-6

I had dried dill on hand but fresh would be great. There are two choices for the mayo and the sour cream, one for my exceedingly healthy friends and the other with ingredients most people have on hand. 
Ingredients:
2 cucumbers, peeled and sliced
1/2 teaspoon salt (I like Celtic Sea Salt or Realsalt)
1 teaspoon red wine vinegar or cider vinegar
1/4 cup mayo or Veganaise
14 cup sour cream or plain yogurt
1 tablespoon dried dill
2 tablespoons minced onion
Directions:
Mix everything, except the cucumbers in a bowl. 

Add the cucumbers, toss to coat. 

Chill, enjoy.

Now wasn't that simple?
I served this with chicken tonight but it is great to double or triple and take to a picnic or potluck/oneg.
Trim Healthy Mama --S

Fresh Tomato and Cucumber Salad

I had been looking forward to bible study for several days when I found myself standing in the kitchen just a couple hours before as it dawned on me that I had prepared no food for the lunch we always have afterward.  It was also the day I usually go to the grocery store in the afternoon, so supplies were low. God always provides, even when we aren't on top of things so every thing I needed had to be here already. A friend had given me some ripe tomatoes, there was a cucumber in the fridge, some feta, a can of olives...

Ingredients:
3-4 large tomatoes
1 cucumber
1 can black olives
3-4 oz. feta cheese, crumbled
2 tablespoons basil

2 tablespoons parsley
1 small onion
1/2 small lemon
3-5 tablespoons olive oil
salt and pepper to taste
Chop the tomatoes and cucumber in bite sized chunks.

Slice the onion very thinly.

Mince the basil and parsley.

Add all these to a serving bowl. Toss with the juice of the lemon, salt and pepper, black olives, olive oil, and feta cheese. 

 Toss to combine then refrigerate until ready to serve.

Fresh and healthy!

Cabbage, Onions, and Garlic, Oh My!

Recently a friend gave me several cabbages. "Several" would be an understatement. One can only eat so much coleslaw and you can't can cabbage. So, since my favorite soup begins with cabbage, onion and garlic sauted in butter I did just that, in large quantity then froze it in 2 cup portions.

Begin by chopping the cabbage and onion, put them in a large pot with a couple tablespoons of butter or olive oil.

Press the garlic into the pot.

Cook and stir until tender.

Add salt and pepper if desired. I added hot peppers to some of it.

Let cool, bag, freeze. Don't forget to clearly mark the contents on the bag or you will wonder what it is and never actually pull it out and use it.

Use this to start vegetable soup or minestrone. I'm sure you will come up with many other uses for such a base, do share your ideas, I am always on the look out for simple, healthy dinners.