You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepper
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
This is a lovely vegetable side dish.
Squash
(similar to twice-baked potatoes)
Serves 4
- 2 butternut squash (about 5 1/2- 6 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation: Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
From my “Stress Free Extraordinary Dinners” Cookbook
Roasted Vegetable Risotto
This is easy and, as I love Risotto, is a favourite to make. Understanding you can use any leftover roasted vegetables or changing the goat cheese to Romano makes it a “what is in the cupboard” kind of fun.
You need:
- 1 carton chicken broth, 900 ml
- 1/2 cup water
- 3 cups leftover roasted vegetables (any kind)
- 2 tbsp. butter
- 1 small onion (really small for me)
- 2 crushed garlic cloves
- 1 cup arborio rice
- 1/2 cup white wine
- 1/2 tsp. red chili flakes
- 1 cup crumbled goat cheese
- Salt and pepper to taste
In a saucepan heat the broth and water until it is hot and keep on low heat. Cut the vegetables into bite size pieces and set aside.
Melt butter in a large wide saucepan over a medium heat. Cook the garlic and onion until the onion is soft. Takes a couple of minutes, but don’t burn the garlic. Add the rice and stir it together.
Add the wine and chili flakes stirring constantly until no wine remains. Add the broth to the rice mixture a half cup at a time, stirring gently until the rice is absorbed. Cook until the rice is tender and not mushy. This takes 20 minutes EXACTLY. In the last 5 minutes of cooking simply add the vegetables and stir through. Add the cheese and stir.This should be served immediately. If left to sit in the saucepan it will continue t o cook and be mush. This is not good.
This makes a great entree or if you are planning a buffet dinner, a wonderful side dish. Just don’t bet that it will last that long. It is yummy!
Taste Rating: 9