Oven Roasted Fall Vegetables

Oven Roasted Fall Vegetables

(5-6 servings)

Ingredients:

1 large Yellow Onion (clean, peel & slice lengthwise into 6 wedges leaving root end intact)

2 medium Russet Potatoes (clean & slice in half lengthwise, slice each half into ½ inch slices)

2 medium Turnips (clean, peel & slice into 6 wedges each)

2 large Carrots (clean & slice into 3 inch lengths, half large ends lengthwise)

2 medium Parsnips (clean, peel & slice as you did the carrots)

1 medium Butternut Squash (clean, peel, slice in half, seed and slice into 3x1 inch pieces)

2 medium Sweet Potatoes (clean & slice in half lengthwise, slice each half into ½ inch slices)

5 – 10 cloves Fresh Garlic (remove skins and crush)

1/3 cup Extra Virgin Olive Oil

½ tbsp. Kosher Salt

1 tsp. Black Pepper

3 sprigs Fresh Rosemary (strip sprigs so the rosemary can be sprinkled on)

Directions:

Put all the vegetables except sweet potatoes in a large bowl. Add the oil, salt and pepper to bowl and mix by hand to coat. Spread the vegetable mixture onto a large rimmed baking sheet (use two if needed) and sprinkle with rosemary. Place cooking sheet(s) in a pre-heated 400 degree over and bake for 15 minutes. Stir gently so vegetables don't stick and add the sweet potatoes. Continue roasting vegetables remembering to stir about every 15 minutes. Roast for about 1 hour or until vegetables are browned and tender. Place roasted vegetables on a platter(s), season as needed with salt & pepper and serve.

Note: I suggest that you try the recipe this way the first time. Then change the mix to meet your taste desires.

Note: You can also adjust the seasoning. You might want to add some thyme to the rosemary. You might want different herbs entirely. Remember you want it to taste good for you and the others at the table.

Ideas for Future Efforts

Stewed Apples

Stewed Apples

(4 – 6 servings)

Ingredients:

4 tbsp. Molasses

¼ cup Rum

4 tbsp. Butter (½ stick)

1 tsp. Ground Cinnamon

½ tsp. Ground Ginger

1 doz. grates Fresh Nutmeg (½ tsp. ground)

½ tsp. Allspice

¼ tsp. Salt

6 large Apples, peeled, cored & medium dice (apple type-your choice)

as needed Vanilla Ice Cream (to top stewed apples)

Directions:

Combine all the ingredients except the apples in a medium sauce or saute pan with lid. Now add the apples and mix again. Place the pan over low heat with lid partially covering. Simmer mixture gently for about 30 minutes or until apples are tender. Divide apples among 4 to 6 bowls and top with desired amount of ice cream. Eat immediately.

Note: If you don't like rum, use apple brandy. If you don't want alcohol, use apple juice or water instead.

Note: It may take longer or shorter time to cook depending on your choice of apple. I believe any will work (even a mixture of apples) but recommend using an apple type that you like to eat.

Ideas for Future Efforts

Fall Fruits & Vegetables

We're officially into fall and with that comes new in season fruits and vegetables.  In today's world most fruits and vegetables are now available year-round.  That's because they are in season somewhere in this world and are now shipped globally.  But I am based in the USA and will talk about what is normally available in the fall.

Some fruits that are harvested in the fall include grapes, cranberries and apples.  I'd have to say that apples are the first fruit to come to mind when you mention fall fruits.  The amazing thing about apples is all the variety that there is today.  When I was a little boy the only types of apples we know were "Granny Smith or Green Apples" and "Red Delicious Apples."  Those were the only two kinds you would fine in a grocery store back in the late 50's or early 60's.   Today there must be at least 20 different varieties of apples.  "Honey Crisps" are probably today's most popular and expensive apple type.

The apples today are all made for a particular need.  Some are very good for baking.  Others for being used raw in different dishes.  Some are better for making my "Apple Butter" than others.  But I still think it comes down to which ones meet your taste-bud requirements.  So enjoy whichever one (or ones) you like in all the ways you use them.  This week I have a recipe for "Stewed Apples" that is easy and tasty.

There are many fall vegetables to try and enjoy.  Potatoes, onions and sweet potatoes are a few that quickly come to mind.  There are four from the cabbage family.  Green and red cabbage of course, but also cauliflower, broccoli and Brussels sprouts.  Another common one is the pumpkin too.  A few that will throw you off a bit are spinach, zucchini and Belgian endive.  I think most people think of these as spring or summer vegetables but they true season is fall.

One thing that all these vegetables have in common is they are very good for you.  They help fulfill daily needs of vitamins and also offer great anti-cancer properties.  There is a reason we are told to eat many servings of fruits and vegetables each day.  I know some people can be a little picky about what fruits and vegetables they will eat.  Fine, if you won't try a wide variety of them at least eat a lot of the ones you do like.

My second recipe this week is for "Oven Roasted Fall Vegetables" which are good and healthy for you. You can always mix it up a little with other vegetable choices if you're afraid to try a few of them.

So enjoy these recipes or try other ones calling for fall fruits and vegetables.  In the mean time, "Happy Cooking" until next week.

Spicy Red Beer

Spicy Red Beer

(about 3/8 gallon)

Ingredients:

1 (12 oz.) can Tomato Juice (cold)

½ tbsp. Worcestershire Sauce

½ tbsp. Frank's Hot Sauce

1 tbsp. Olive Juice (from olive jar)

3 (12 oz.) cans/bottles Beer (cold) (your favorite)

as needed Stuffed Olives (garnish)

Directions:

Combine tomato juice, Worcestershire, Frank's and olive juice in a large jug or pitcher. Carefully add the beer and stir. Serve in appropriate cups and garnish with a few olives per cup.

Note: You can adjust the hot sauce to meet your heat tolerance or eliminate.

Note: You could use V-8 in place of tomato juice. Then adjust hot sauce if needed.

Note: Celery garnish would be good too.

Ideas for Future Efforts

Caramel Nibbles

Caramel Nibbles

(around 25 ½ cup servings)

Ingredients:

8 cups Crispex Cereal

8 oz. Pretzels (tiny pretzel shaped ones)

2 cups Mixed Nuts

½ cup Butter

1 cup Brown Sugar

2 tbsp. Light Karo Syrup

2 tsp. Vanilla

Directions:

In a large bowl mix the crispex, pretzels and nuts and set aside. In a sauce pan over medium heat combine the butter, sugar and syrup. Heat to a boil and continue for one minute. Remover pan from the heat and add the vanilla to hot mixture. After combining well, pour over the crispex mix and toss gently. Spread the mixture out on a rimmed cookie sheet or two and let cool. When cool place mixture in large zip-lock bags until ready to eat.

Note: You can use other chex mix cereals or a combination of them for a little change in taste.

Note: I'm a cashew nut fan. If you have a favorite nut, use it instead of the mixed nuts to make it your own snack mix.

Ideas for Future Efforts

Tailgating Season Again

I know we're already a few weeks into the football (USA style) season but I've given "Tailgating Ideas" several times over the years.  But here are a few reminders and some new things to think about for future tailgating activities.

The first thing to do is "Plan" your tailgate ahead of time.  Then "Execute" that plan.  That means knowing your menu (food & beverage) and procuring everything you need (product & equipment) to pull it off.

Some things to think about as you do this is multiple coolers and extra bottles of water.  The multiple coolers are more for safety but also depending on the size of your group.  For safety, you want to keep the beverages cold but away from the food.  We don't want any cross-contamination with raw food and grabbing your favorite cold one.  The food should be in coolers too so that everything stays cold and safe. Raw foods should have their own cooler.  Again, think food safety.  All your condiments and prepared foods can share a cooler or two depending on amount.  Another cooler is needed if you are icing glasses for the serving of those adult beverages too.

I now most tailgate parties have many adult beverages.  Just remember moderation and who's driving after the game.  But in addition, you need to have plenty of bottled water.  Tailgating can go on for hours and you need to think "Hydrate" and those adult beverages don't help that.  So drink some water in between your adult beverages.  Out in the sun all day can be hard on your body and you do want to be around when the team wins to celebrate.

I've got two new recipes for this season's tailgating.  They are a snack I first had from my sister-in-law, Nadine and an adult beverage.  The "Caramel Nipples" are addictive so be careful.  The recipe for the adult beverage is for "Spicy Red Beer" by the pitcher.  If you have not tried a red beer before, you're in for a treat. below I've put links to previous recipes from the blog over the years that are great to use for tailgating.  Just click on the appropriate recipe to bring it up.

Snack items under "Odds & Ends Recipes" include; Guacamole (Villa del Arco) (V), Tomato Corn Salsa (V), Roasted Red Pepper & Artichoke Dip (V), Party Shrimp Dip, Gouda Cheese Logs (V), Hot Spice Olives (V), Quick Sweet Dill Pickles (V) and Mango Salsa (V).

Under "Beverage Recipes" try one of these quantity sized drinks so all you have to do is pour.  Bloody Mary's (V), A Basic Sangria Recipe (V), Rum Party Punch (V) or Vodka Party Punch (V).

Under "Sandwich Recipes" try; Bacon & Cheddar Stuffed Burgers, Chicken Burgers, Pulled Pork, Grilled Portobello Mushrooms (V) and Cuban Sandwich.  That's just a few of them.

Under "Entree Recipes" try; BBQ Shredded Beef (Slow Cooker), Grilled Chicken Wings, Jambalaya (Slow Cooker) or Pineapple & Kielbasa Kebabs.

I hope you got a few ideas out of this blog for all your upcoming "Tailgating Events" and "Happy Cooking" until next week.

Garlic Roasted Cauliflower

Garlic Roasted Cauliflower

(6 servings)

Ingredients:

4 large (2 tbsp.) Fresh Cloves Garlic, minced

3 tbsp. Extra Virgin Olive Oil

1 large head Fresh Cauliflower, separated into florets

1/3 cup Grated Parmesan Cheese

to taste Salt & Black Pepper

1 tbsp. Fresh Parsley, chopped (optional)

Directions:

Place the garlic, oil and florets in a gallon size zip-lock bag and shake well. Using a greased 9x13 baking dish, pour the cauliflower mixture into the it and level out. Bake in a pre-heated 450 degree oven for 25-30 minutes stirring halfway through. Turn oven to broil. Top mixture with cheese and parsley (if using), place under broiler and continue for 3-5 minutes or until golden brown.

Note: You could try this recipe with different vegetables such as broccoli and brussels sprouts.

Ideas for Future Efforts