from Martha Stewart's Cooking School
Preheat oven to 400F degrees.
1 large Yellow Squash or two small ones, sliced across
1 large Japanese Eggplant or two small ones, sliced across
1 medium Zucchini, sliced across
4 Plum or Roma Tomatoes (ooops, I only bought one), sliced across
1 med Red Onion, sliced across
Kosher Salt and Fresh Ground Pepper
Fresh Sprigs of Thyme, Rosemary, Oregano or Marjoram
I watched Martha Stewart make this on her cooking show yesterday and it's exactly what I've been looking for. I have doctors order to eat a lot of fruits and vegetables and I'm trying my best to comply. The aroma from these vegetables cooking in the oven was incredible! I couldn't wait to sink my teeth into a plateful of vegies . . . , which is what I did. My doctor would be proud :)
It's the weekend, savor every moment!
Friday, October 18, 2013
1 tbsp. ground cinnamon
1 tbsp. ground nutmeg
2 tsps. baking soda
1 1/2 tsps. salt
1 can (15 oz.) 100% pumpkin puree
3 cups granulated sugar
1 cup canola oil
2/3 cup water
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 350F degree.
Spray three standard size loaf pans with cooking spray, set aside.
Seems this time of year I am constantly making this recipe. Especially when we have some special friends visiting us from Florida. My friends hubby (who is originally from the country of India) absolutely loves this bread and requests it every time they come. I am more than glad to make him some, it is my pleasure :)
It's Homecoming at Liberty University and I have to admit that it's one of my most favorite times of the year. I LOVE getting together with alumni friends. I AM SO BLESSED!!!!
Have a great weekend and remember to savor every moment!
Sunday, October 13, 2013
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. dry thyme
Combine all of the above ingredients and set aside
1 3-5 lb. Roaster Chicken
1 Butternut squash, peeled and cut into 1" cubes
1 Onion, split in half and then quarters
1 Fennel bulb, cut in thick slices
6 medium carrots cut in medium size pieces
1 lemon cut in quarters
Zest and juice from 1 large orange, cut in eighths. Set aside.
Olive or Canola oil
Salt and pepper to taste
Remove from oven, let sit for 10 minutes. As the chicken sit, I made another side of vegetables, some fresh green beans.
Serve the chicken warm with the vegies and enjoy!
What a perfect meal to serve on a chilly Autumn day. The house was filled with savory aromas and my men (hubby and son) were salivating and getting impatient. The chicken was tender and full of all kind of savory flavors, the fennel and squash were finger lickin' good and complimented each other well. A perfect meal as we watched football.
Baby girl enjoyed it too.
Her brother not so much so he had Chicken Nuggets.
What a wonderful weekend with family. I am indeed blessed. Savoring every moment!
Thursday, October 3, 2013
2 cups packed brown sugar
1 cup white sugar
1 (15 oz.) can pumpkin puree
1 tsp. vanilla extract (or one vanilla bean pod)
4 cups all-purpose flour
2 cups old-fashioned oats
2 tsps. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsps. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
2 tbsps. flax seed
Preheat oven to 375F degrees
Soft yummy cookies. My whole house smelled like pumpkin and spices. I am making these for hubby to take with him as he travels with the Flames football team to the beach this weekend. I told him to make sure to share them . . . .
The weekend is almost here, great weather too, savor every moment!