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How Long To Cook Roast

how long to cook roast

Roasted Beet Salad

Roasted Beet Salad

Allison and I made the following delicious beet salad to go with our Eggplant Parm.

Mixed Red/Green Leaf Lettuce
Roasted Red and Golden Beets
Toasted Walnuts
Reconstituted Golden Raisins
Goat Cheese (best if not herbed)
Shallot Vinaigrette

Roasted Beets
Scrub, de-root and top all but an inch of beet greens and wrap each beet in aluminum foil. Put all beets in an easy to clean up afterward container. Roast in oven at 400°F for about an hour (pierce beets with fork at 45 minutes to determine when done and how much longer to cook). Be sure to reserve beet greens for a tasty and healthy side (one option below).

Shallot Vinaigrette
Mix lemon juice (2 tsp), red wine vinegar (1 tbsp), salt, pepper and a medium shallot diced. Add extra virgin olive oil (6 tbsp) slowly to emulsify. Toss greens in vinaigrette in a separate bowl, plate and then add other ingredients on top.

Reconstituted Raisins
In a time crunch, put raisins in boiling water for several minutes and let sit until ready to use. Overnight, put raisins in any sort of liquid (I used rum, but wouldn't do that again for this salad) and they will plump overnight.

Sauteed Beet Greens (Not for the salad, but as a by-product of the salad making.)
Wash twice in cold water, remove stems while heating a large pot of water. Put 1 tbsp of salt and greens in boiling water. Boil for two minutes and then immediately transfer to a bowl filled with ice-water. Squeeze all water out of greens and chop. Put in a bowl in the fridge while you're cooking the rest of your meal. About 5 minutes before your ready to sit down, put some olive oil, pine nuts and garlic in a pan, when fragrant add the greens. Saute for a minute or two and add a pat of butter and some salt. Serve immediately.

4/365 Roasted Garlic

4/365 Roasted Garlic

For some time now, cooking a meal from scratch every night has seemed such a daunting task to take on. I once was able to come home after a day at work and spend an hour to an hour and a half cooking a meal and not mind the time it took to do this. Now it seems that spending such a long time preparing dinner takes up too much of my free time.

As a result, for a while I've not been the most healthy vegan. And I know better. But it's just as easy to give into eating takeout or convenience foods like it is for anyone else. After all, there really isn't anything you can't buy a pre-made vegan version of. And my habit of tending toward more extravagant of grocery items and recipes doesn't help me.

I took this picture of garlic I had roasted because I want it to remind me of just how good simple can be. I don't need to boil, bake, sautee, or roast multiple items for one dinner or extract half the food from my fridge to make just one dish. I want this picture to inspire me to enjoy simpler, healthier food.

how long to cook roast

See also:

cooking pork sirloin chops

slow cooker casserole recipes

48 inch cooktops

60 cup rice cooker

italian sesame cookie recipe

gluten free christmas cookie recipe

captain cook holidays

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