Cranberry Roasted Winter Vegetables

Cranberry Roasted Winter Vegetables

 

My 250th Y'all Come Eat recipe!

 

This recipe comes from the December 2012 Southern Living and sounded wonderful.

We eat quite a few vegetables around here, and the boys eat roasted vegetables really well.

 

I thought the addition of the cranberries would be a nice touch.

 

The article recommends pairing it with their Pork Roast with Sweet Onion-Pumpkin Seed Relish, which sounds yummy.

 

You trim, peel, and slice carrots and turnips and place them on one baking sheet.

 

I am the world's worst and trying to cut vegetables all the same size. 

The recipe says 1 inch pieces of carrots and turnips. 

Mine are all over the place, but it worked just fine.

 

Toss them with half of the minced fresh rosemary and olive oil in the recipe. 

Season with salt & pepper.

 

Cook at 400* for 30 minutes.

 

blurry photo - yuck

 

You do the same for your halved Brussels sprouts in another baking sheet.  Since the Brussels sprouts roast more quickly, you cook them in separate dishes.

 

Cook the Brussels sprouts for 20 minutes at the same temperature.

 

When the carrots and turnips have been roasting for 30 minutes, take the pan out of the oven, give them a little stir, and add fresh (or thawed frozen) cranberries to the baking sheet.

 

And roast the vegetables for another 5-10 minutes.  The cranberries will pop open.

 

Toss all of your vegetables together on a large platter and drizzle with molasses.

I didn't have molasses so used brown rice syrup.  I think you could also use maple syrup.

 

We liked the vegetables and the cranberries were a nice touch, but tart!

 

Double click to print as a 5x7 recipe card.

 

 

Enjoy!

 

Super Green Kale Soup

Super Green Kale Soup

You want a really, really healthy soup?  That also tastes pretty good?

And is good heated up the next day?  And can be frozen for later?

Then I have the soup for you.

I found this recipe in the You Are What You Eat cookbook by Gillian McKeith.

I thought it was really good, given all the nutrition packed in a bowlful.  The boys were lukewarm about it, but they ate it just fine.  I'll certainly put it in rotation with other soups!

You start by heating just a little olive oil in a pan and cooking sliced onions and garlic.

Then you add peeled and chopped turnips and cook for another few minutes, letting them soften.

Then you add boiling broth and let the soup simmer for 10 minutes or so.

Then you add sliced zucchini...

 ...and chopped kale, and let it cook for another 5 minutes until all of the vegetables are tender.

Then you remove the soup from the heat and allow it to cool before putting it in a blender or food processor.  I used my handy handheld blender directly in the soup pot instead.  I made sure my big slices of zucchini were good and soft before I started.

 Re-warm, and serve!

The original recipe suggests garnishing with fresh dill.  I used raw sunflower seeds instead, and it gave the soup a nice crunch.

Good, and so good for you!



Double click to print as a 5x7 recipe card.

Enjoy!



Turnip and Leek Soup

Gillian McKeith's

Turnip and Leek Soup

I had leftover leeks from the Adzuki Bean Stew that I made last week, so I was on the lookout for another recipe that called for leeks.  I found this one in the You Are What You Eat cookbook.

I honestly wasn't sure how this was going to taste after I saw the ingredients.

It was really, really good though.

We all liked it - it has a really great flavor!

You boil 3 cups of vegetable stock with a peeled and diced turnip.

Then you let it simmer for 10 minutes.

Per usual, I used this variety of bouillon for my broth.  I find it at Kroger.

Then you add in your celery and leeks and all it all to simmer for another 15 minutes, stirring occasionally.

Then you blend the soup to the consistency you like.

You can transfer it to a blender or food processor and then return it to the pot if you like.

I use my handy Smart Stick right in the pot - much easier.

 

Then reheat and serve!

You can top the soup with fresh herbs or sunflower seeds or nuts or some other garnish.

Or just serve it plain like I did!

Double click to print as a 5x7 recipe card.

Enjoy!