Chili-Garlic Roasted Broccoli (You Will Love This!!)

roasted broccoliI do not like cooked broccoli.  Well, I used to not like it, that is, until my friend made me this.

O.M.G. I had to share this recipe with you.  Not sure where my fellow TV buddy, Maria Neider, came up with the recipe, but one thing is certain….I can’t get enough!   Here’s what you’ll need:

1/2 cup of Olive oil

10-12 cloves of finely chopped garlic

2 T chili powder

2 T  McCormick Montreal Steak Seasoning

2 large heads of broccoli cut into thin long spears

DIRECTIONS:

Preheat oven to 425. Combine ingredients in large bowl and toss to coat. Spread on baking sheet. Roast broccoli until crisp and slightly brown. 17-20 minutes. HINT: Do NOT Salt and pepper or it will be WAY too salty.

 

Roasted Fall Vegetables

During my last visit to the farmer’s market I loaded my tote bag with in-season vegetables.  While I’ve never been a huge fan of fall vegetables, I recently discovered that it’s not the vegetable variety I wasn’t fond of; it was the way it was being cooked! I got nearly 10 pounds of squash and zucchini for $9.  What was I going to do with all that, besides making some zucchini bread, of course.

I decided that I would simply roast my vegetables with minimal ingredients.  The outcome… what can I say? Delicious.

Ingredients:

  • Variety of fall zucchini and squash
  • Salt
  • Pepper
  • Olive Oil
  • Rosemary

Directions:

  1. Preheat oven to 375.
  2. Wash and cut your vegetables.  The smaller you cut them the quicker they will cook, so try to cut them evenly.
  3. In a roasting dish add vegetables, salt, pepper, olive oil and rosemary (to taste).
  4. Mix well to evenly coat vegetables with seasoning
  5. Cook about 20-25 or until done.

Serve & Enjoy!

Photobucket

Make-Believe Mac ‘n Cheese

My son will go through stages where he will eat anything I serve him; and other times, he will only eat macaroni and cheese.  He began to ask for his, “out-da-blu-box, mommy.”  I’m not sure of the who, what, when, where and whys; but somehow I said good bye to organic bunny macaroni and cheese (it’s white).  Except, I can’t buy the blue box.  My daughter is allergic to sodium phosphate.  What is one to do?  I like the whole wheat option and I want real cheese without additives.  Mommylution: make believe mac and cheese.

The following recipe is a happy compromise of  a healthy, cheesy, whole wheat, creamy goodness that will satisfy even the pickiest of eaters.  Added bonus: a whole serving of vegetables too!

Ingredients:

  • 1lb box whole wheat macaroni pasta
  • 4 oz Monterrey Jack cheese or medium cheddar
  • 1 1/2 cups carrots
  • 3 Table spoons milk
  • 1/2 teaspoon salt

Directions:

  1. Steam carrots (in baby steamer, microwave, or stove top).  Cook Pasta, set aside.
  2. Add cheese, milk, salt and blend puree consistency.

Sauce Ingredients before blending

 

Make Believe Sauce - After Blending

3. Pour sauce into cooked pasta. Mix well.

 

Cheesy Goodness & Whole Wheat Pasta

4. Serve & Enjoy!

 

Delicious!

Doesn’t it look like the real thing?

Related Posts Plugin for WordPress, Blogger...

Photobucket