Roasted Vegetables

I am not going to take credit for this one- and I think they put it in better words than I did. So, enjoy this recipe. I know I have. I did my vegetables at 400 degrees. I started with my harder veggies four about 40 minutes, then added the softer ones for about 20 additional minutes.

You can find this recipe and others at

www.webmd.com/food-recipes

How to Roast Vegetables

You might have had roasted vegetables at a restaurant or friend's house that seemed to be nearly as much oil as veggies. But roasted vegetables really don't need to be made with a lot of oil. Here are the four basic vegetable roasting steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil, and coat the foil with canola or olive oil cooking spray. Cut your vegetables into small chunks or hearty bite-sized pieces.
  
• Add vegetables in a single layer to the foil-lined pan and spray the top with cooking spray or drizzle with a bit of canola or olive oil (use no more than a teaspoon of oil for every cup of vegetables). If you use oil, toss the veggies about on the pan to coat as much of them with oil as possible.
• Sprinkle on any desired seasonings, such as rosemary or basil, parsley, marjoram, salt and pepper. Coat the tops of your veggies again with canola or olive oil cooking spray, if desired, especially if you didn't drizzle with oil in Step 2.
  
• Bake until veggies are lightly browned in areas, and tender. If your vegetables look like they are starting to dry out during the roasting period, drizzle some broth, apple juice, or low-fat Italian dressing or vinaigrette over the top. Different vegetables require different cooking times. Check your roasted vegetables after 25-30 minutes (this is probably the halfway point), turn them over with a spatula, then cook until they're tender and nicely browned around some of the edges (about 25-30 minutes more.)

How Long Should I Cook Roasted Vegetables?
Keep in mind that these lighter density vegetables have the fastest cooking times:

• Tomatoes
• Summer squash
• Eggplant

These can take as little as 20 minutes to roast at 350-375 degrees. But if you're baking them in a 400-degree oven along with medium and high density vegetables, just cut them in larger, thicker pieces and they will handle the higher temp and longer cooking time just fine.

These medium-density vegetables take a bit longer to cook:

• Onions
• Peppers
• Winter squash

These higher density vegetables, meanwhile, have the longest cooking times:

• Potatoes
• Carrots
• Beets
• Pumpkins

Medium- and high-density vegetables tend to roast better at 400 degrees and can take up to 60 minutes to cook.

Taco Soup

The first time I had this soup was right after I had Elizabeth and people from our Sunday school class were bringing us meals. We really enjoyed. I asked Catherine if she would share the recipe with me. I am looking forward to making it this weekend. I think it would also make a great freezer meal- prepare it without the water and place in freezer. Thanks to Catherine Gatlin for this one.

1 pound ground beef
1/2 onion (I use frozen onion)
1 package taco seasoning
1 package Hidden Valley Ranch Dip mix
1 can beans (I use chili beans)
1 can corn (I use sweet white/yellow corn)
1 can green chilies
1 can Ro-tel
2 cans water
1 can sliced black olives

Brown ground beef, add onions until translucent. Add dry seasonings and stir. Add all canned products and water, bring to a boil. Simmer for 20 minutes.
I usually serve with fritos and cheese.

White Wine Cream Sauce

We had some friends over the other night, and I was looking for a vegetarian ideas for my meal. I don't do it very often, and it is a fun challenge for me. I served this sauce over bow-tie pasta and roasted vegetables. I loved it, and it was great for leftovers, too.

Yields about 2 cups

2 tablespoons butter
4 teaspoons minced shallots
1/2 cup white wine
1 pint heavy cream
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Salt and pepper to taste

Melt butter in large saute pan over medium-high heat. Add shallots and saute 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Earth Day

In honor of Earth Day I am posting a clip that was on today's Oprah. Even though I am not typically a fan of hers, I am a fan of Michael Pollan, the author of The Omnivore's Dilemma. My grandfather gave it to me about a year ago. I am amazed at the changes in food from his to my generations. On this Earth Day think about what you can do to reduce your own carbon foot print. I really liked the idea he has about "Meatless Mondays." I find myself thinking more and more about this subject- What do you think we should do?

http://www.oprah.com/article/oprahshow/20090422-tows-pollan-omnivore

Ham and Macaroni Bake with Broccoli

So I have tons of leftover ham from our wonderful Easter Day Lunch. While it was a great meal and great leftovers as well, I felt like I needed to disguise it a little bit for tonight's dinner so that we don't get too sick of it. I found this recipe on the internet and it is a good, easy basic.

Ingredients:
2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 cup finely chopped green onion
1 teaspoon salt
1/2 teaspoon dried mustard
1/8 teaspoon pepper
2 1/2 cups milk
1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)
2 cups cubed cooked ham
1 cup shredded sharp cheddar cheese
1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter

Preparation:
Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.

Nana's Twice Baked Potatoes

Nana's Twice Baked Potatoes
Submitted by Jane Foster Stauffer and Tracie Stauffer Nutter

As a kid it was always a treat when Mom made Twice Baked Potatoes for us. It still is. This is also one of Joe's favorites. It's basic comfort food.

Mom remembers her Nana, Jamie Foster, making twice baked potatoes when she was growing up. She said it was always one of her and her brother's favorite dishes. Mom also remembers that as Nana's friends were getting older, she would often whip up these potatoes when they were not feeling well and deliver them to their houses. Nana would do this because this was economical and everyone likes a twice baked potato.

This is a great dish to serve anytime...just for yourself, or for company.

Ingredients:
5 lb bag of baking potatoes
1/2 cup of sour cream
1/2 - 1 stick of butter (depending on taste)
Salt to taste (be generous...very important!!)
Pepper to taste

Preheat oven to 400F.

Wash baking potatoes. Rub the outside of the potato with Crisco. Bake in oven for about 1 hour or until they are soft through the middle.

When potatoes are still warm, cut in half and scoop out the middle. Add butter to taste (don't be scimpy). Add 1/2 cup of sour cream. Add salt and pepper to taste. Beat with a hand mix until they are whipped. Spoon back into potato shells.

Add cheese to the top (or anything else you prefer) and bake at 350F in the oven for 20 to 30 mintues or until heated though.

Good recipe to make ahead and bake for the second time later. They can also be frozen.

Crock Pot Mac and Cheese

This is a recipe that my mom found. It is a crowd-pleaser, as well as a space saver. I have to watch how many things I have going into the over, range, etc. This really helps and is very tasty. This will be served tomorrow for our Easter lunch.

12 pkg of elbow macaroni cooked al dente
13 oz. can of evaporated milk
1 cup whole milk
1/4 cup of butter, melted
2 large eggs slightly beaten
4 cups grated sharp cheddar cheese divided
1/4-1/2 tsp salt, according to your taste preferences
1/8 tsp. white pepper (I use black)
1/4 cup grated Parmesan cheese

1. In a slow cooker, combine lightly cooked macaroni, evaporated milk, whole milk, melted butter, eggs, 3 cups of Cheddar cheese , salt and pepper.
2. Top with remaining Cheddar and Parmesan cheeses.
3. Cover. Cook on low 3 hours.