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Tag Archives: Vegetable

Green Roasted Veggie With Garlic

 

Roasted Zucchini and Garlic

1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
1 teaspoon fresh minced garlic cloves
1 Tbsp olive oil
1/2 tsp salt and pepper
1/2 tsp dried thyme

Directions

Preheat your oven to 450°F. Line a 9X13 baking dish with foil. Set aside.

1. Spread the zucchini out onto the previously prepared baking dish. Next, combine in a small bowl the garlic, olive oil, salt, black pepper and dried thyme. Stir well. Pour the garlic mixture onto the zucchini and stir to coat.

2. Roast zucchini in your preheated oven until it starts to brown, Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Source Simply Recipes

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Baked Sweet Potato Fries

For a real long time, I’ve wanted to prepare this Baked Sweet Potato Fries Recipe, but I couldn’t get myself to accomplish the task because of my confidence in working with knives and cutting up sweet potatoes. It can be more challenging than regular potatoes, as they are shaped differently and harder to peel.

However, after waiting for about a year and a half, I finally considered giving this recipe a try. It was an incredibly slow process, but I peeled and cut my potatoes the day before I roasted my fries. I admit that I was still a bit nervous, and my patience was beginning to grow thin halfway way through cutting, but I was absolutely determined not to give up and not to have a massive breakdown. So, to help ease my nerves and the time pass by faster I listened to Disney songs on Pandora.

The preparation made the outcome of these fries incredibly worth it. They might not be 100% easy, but they are flavorful and healthy.

 

Baked Sweet Potato Fries

INGREDIENTS:

1-4 large sweet potatoes

Olive oil or cooking spray

Salt and black pepper, to taste

Chopped fresh rosemary, optional

 

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 9×13 baking sheet with foil or parchment paper and grease it with cooking spray.

1. Peel the sweet potato(s) and cut it into strips to look like fries! Attempt to make them all the same size, so they cook equally. Place the potato fries/wedges on the previously prepared baking sheet, spaced out.

2. Spray the fries/wedges lightly with the cooking spray. Sprinkle with spices salt, pepper, and fresh rosemary, if using. Roast in the oven for thirty-forty minutes. Make sure you turn the fries every ten minutes or so. Let them cool quickly and dig in.

Source Two Peas and their pod

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The main dish was Cooking Chops with Cola 

Coming up this week on cooking with Court 

Garlic Herb Roasted Salmon

Million Dollar Spaghetti

Crispy Coconut Chicken

No sauce required beef brisket

I don’t know what was more fun either preparing this brisket the day before it had to be slowly cooked in the crockpot for this Sunday Savory Beef Brisket or when I tossed everything into the marvelous machine the next morning.

Oh well lol, but what I do know is that this brisket recipe in my newest favorite. It’s savory and super duper juicy. I’m not kidding either. Here’s my proof when I took my first bite the meat just literally melted in my mouth. I mean it’s so moist and tasty that sauce isn’t even required.

This smoky meat will instantly become a family favorite.

Sunday Savory Beef Brisket

Ingredients

1 4-lb beef brisket
1/4 C packed brown sugar
2 Tbsps smoked paprika
2 Tbsps onion powder
1 Tbsp ground cumin
1/3 C Bragg all purpose seasoning
1 Tbsp Chili powder
1 Tbsp salt
1/2 tsp black pepper
One red onion
Four russet potatoes, rinsed, peeled and cut into chunks
Three large carrots, washed, peeled, cut into 2-inch chunks
Three stalks celery washed, cut into-2 inch chunks

Directions

1. in a small bowl prepare the spice rub by combining the sugar, paprika, onion powder, cumin, chili powder, salt, and pepper.
Place the meat onto a sheet of wax or parchment paper and rub the spice mixture evenly all over the brisket and flipping it over a few times to get good coverage.

2. Next, carefully put the meat into a container and pour 1/3 cup of Bragg all over the beef. Be sure it’s evenly covered. Then seal it tight with the lid and place the container with the meat inside in the fridge, leave it overnight. Also, to save time cut all of your veggies the night before and put them in airtight containers or Ziploc bags.

3. The next morning grab your 6-quart slow cooker/crockpot insert and put the meat into your slow cooker. Next, Add all of your veggies on top Do not add water. Cover and cook on low for eight to ten hours or until breaks apart easily with a fork.

Source 365 Slow Cooker Suppers `

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Coming up this week on cooking with

Crispy Southwest Warps

Crock pot Root Beer Pulled Pork

Famous Butter Chicken
Roasted Broccoli And Cauliflower Recipe With Parmesan & Garlic