Roasted Vegetables a side of Thanksgiving!
PSST…It’s almost time….Ssh, Ssh, Ssh, don’t say it so loud – the holiday season is approaching fast! Ssh!
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Have any of you started your Christmas shopping yet; of course, you have …. I think I’m the only one that denies it all until the day before Thanksgiving; which by the way is my favorite day of the holiday season….I should do a Wings & Beer feast that night! Sounds like plan!
Soon, we will be sitting at the dinner table celebrating Thanksgiving…and on that day some will also celebrate Hanukkah, the last time that happened was 125 years ago.
My wish to everyone this year; is that we all enjoy our first holiday of the season, that we stay seated at the table for as long as we can, mingle with one another, consume our meal , and be thankful and grateful for everything, the good and the bad. I will not rush to the nearest mall, and I will not ask hubby to take out the Christmas decoration as I am clearing the dishes of our Thanksgiving feast.
We will simply celebrate Thanksgiving…
Bless the food before us, bless the family beside us, and bless the love between us! Amen!
saw this on pinterest
Simple recipes: I love roasted vegetables, you know why because they are so easy … I have made in the oven with the temperature as high as 400 or at 375…lately I have roasted vegetables at 350 degree.
I am not sure if you all know this but my cooking is done on an electric stove. Even though I have been cooking with this electric stove for about 14 years, I will never be used to this appliance, yes I have learned how to adjust the heating but in truth give me a gas stove and gas oven and I’ll know what to do. So one of the function on this appliance is “Convection Roast” and “Convection Bake” My mom told me to use this function because it turns on a fan and circulates the heat evenly around the food that is cooking, creating beautiful golden color on chickens and eggs, vegetables roast evenly, and roasts are crispy and seared beautiful on the outside.
Brussels Sprouts are my favorite in the oven … I cut in half, trim any bad leaves, score the bottom line them on a baking pan coat with 2 tablespoons of olive oil, season with 1 teaspoons of sea salt and ½ teaspoon of black pepper. Mix and into the oven, they go. 350 for 20- 30 minutes
String beans are another favorite vegetable….actually I love all vegetables.
Broccoli out of the oven roasted and yummy….the green veggies are all made the same, olive oil, sea salt, and black pepper. Additionally you can add either garlic,or a shallot, as well as once out of the oven squeeze onto the vegetables lemon or sprinkle them with a little bit of balsamic vinegar.
Another favorite is the Yam; I bake them whole, or cut them into chunks and roasted them. I do the same for potatoes cut them chunks roast them or bake them whole.
When I bake the yam or potato, I score them with a fork and trim the ends…at the table, I have in a tiny bowl with brown sugar and butter to add on the baked yam. For the baked potatoes, I have butter and sour cream. The roasted yams are simply seasoned with olive oil, sea salt, and black pepper when I roast the potatoes the seasoning is the same olive oil, sea salt, and black pepper. I also add a sprinkle of her de provenance to the potatoes.
The 350-degree oven set at convection roast seems to work for me… I guess it gives me time to prepare other things…at 15 minutes I check on the veggies and if need to I give them a quick toss. I feel it is at a slower pace, and they roast more evenly also, I always have more minutes to spare. The potatoes and Brussel sprouts take a little longer and are ready within 25- to 30 minutes. The broccoli and string beans at 20-25 minutes are done!
Mangia, Mangia …No Talk!!!