“One day we will look back on this and laugh.” —Virgil
A few days ago I gave SensitiveHusband a card with the quote above written on it. That is because the past few weeks have been rather unusual for us, to put it mildly. We rang in the new year in a hospital room, hours after my emergency gallbladder surgery. My recovery is moving along, and I appreciate all of the support I have received from my family, friends, and even strangers.
Right after the surgery, my doctor suggested that I eat root vegetables because they are nutritious and easy to digest. Root vegetables are plant roots that are used as vegetables. Examples include carrots, turnips, beets, parsnips, rutabaga, and sweet potatoes. Roasting is a great way to prepare these vegetables – they get very tender and can even caramelize (especially the carrots – they taste like candy). We enjoyed these so much, I think we will be eating them often in 2013.
3 carrots – peeled and sliced
1 yellow turnip – peeled and cubed
3 beets – peeled and chopped
3 parsnips – peeled and sliced
2 tablespoons olive oil
salt and pepper
–Preheat the oven to 400 degrees F.
–Line a 13×9 glass pan with an assortment of root vegetables.
–Toss the root vegetables with salt, pepper and olive oil.
–Bake the root vegetables for approximately one hour, or until tender.
Happy New Year! Out with the old, in with the new!
Happy day, everyone! The weather is spectacular in New England – the days are warm with low humidity while the nights are cooler. This is perfect windows-wide-open-to-let-the-breezes-in weather! And the farm share continues to amaze us with a late-summer bounty. Recently we received a carnival squash – it looked like a party all right – with its speckles of green, orange, yellow and black, reminding me of confetti. The farm included a simple recipe for roasting this gourd-looking squash, which said would bring out the natural flavors of the vegetable. SensitiveHusband and I decided to give it a try, substituting the brown sugar with maple syrup, and it did not disappoint – its taste and texture resembled a cross between acorn and butternut squashes. If you see this vegetable at the store or farm, do pick one up and give it a try. It’s a delicious vegetable for this time of year.
1 carnival squash
4 tablespoons butter
1/4 cup maple syrup
Cut squash in half to make two matching boats. Scoop out seeds from center. Put half the butter and half the maple syrup in each side. Place in a glass dish, cover with foil, and place in the oven at 375 degrees for about 1 hour. Please note: the cooking time may vary depending on the size of the squash.
I am sharing this recipe with Simply Sugar and Gluten Free and Gastronomical Sovereignty.
Chips can actually be made from kale? Kale chips taste good? In our house, the answers to these questions are “yes” and “yes.” I first read about kale chips at Simply Sugar and Gluten Free, and was amazed at how easy it was to make them. Since I already knew that I liked kale, I decided to give this idea a try. The result was a light and crunchy chip with a great flavor. It is a great alternative to potato chips, as well as a nice sandwich topper. The picture is of my lunch the other day – I had a side of the kale chips with my turkey sandwich on yeast-free, sugar-free pita bread from Chatila’s Bakery.
To prepare, I did the following: wash and dry the kale, and pull the kale off of the stalks. Rip the kale into bite-size pieces. Place kale on a cookie sheet and drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Bake at 400 degrees for 15-20 minutes, until kale is lightly browned.
I hope you give this recipe a try whether you are a kale lover or novice. You won’t be disappointed!
I am sharing this recipe with Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allergen-Free Cuisine.