When serving a dinner, say, with chicken, it is always nice to have roasted vegetables to accompany it.
- Take enough cherry tomatoes,
- nugget potatoes
- 1 red onion cut into quarters and then halved again
- egg plant that has been salted and rinsed, cut into 1 inch circles,
- couple stix of celery, peeled
- 1 tbsp. chopped fresh dill
- Couple of fresh mint leaves, chopped
- 2 cloves of garlic, chopped
- 1/2 cup good olive oil
Brush all the vegetables in oil. Place in a roast pan and cook covered for about 30 minutes in a 350 oven. Uncover and stir the vegetables to turn them over and bake for another 25-30 minutes.
This makes my mouth water just thinking about it. This is a great combination because of all the flavours and textures. Enjoy!
My Favourite Salad
When you taste this, perhaps it will become your favourite as well.
- Enough Romain lettuce to serve 4
- 1 large fresh orange or yellow pepper
- grape tomatoes
- fresh snow peas
- toasted pine nuts (preferred) or pecans
Preparation:
Wash, spin dry the lettuce and tear into bite sized pieces. Slice the pepper and pea pods in strips. Add the toasted nuts with the tomatoes and carefully toss.
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- juice of half a l ime
- 2 tsp soy sauce
- 1 clove garlic, minced
- 2 tbsp. chopped fresh parsley
- 3-4 tsp. sugar
- 1 tsp. minced onion
Combine dressing in blender really well and refrigerate until serving the salad.
Garlic Mashed Potatoes With Attitude
These are great potatoes and it was my son-in-law who taught me how to get “lumpless” potatoes, guaranteed.
Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Whipping Cream
Preparation:
Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned potato ricer, mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
These potatoes are sooooooo good and will go with any dinner you are planning. Everyone in this house loves them. Enjoy!