Roasted Carrots

The garden carrots are being harvested, and one of our family's favorite dish is roasted carrots.  It is also the EASIEST recipe to make.  Your family is going to love these carrots, even those little kids who say they don't like cooked carrots!!

You'll need:
Carrots
1 Tabs olive oil
salt and pepper (to taste)
garlic powder (optional)

Preheat the oven to 425 degrees

 First clean and slice your carrots, (lengthwise).  There's no need to peel the carrots, as long as you scrub them and get all the dirt off of them!!  Place the carrots in a short rimmed baking sheet, and drizzle with olive oil.  (Note: for this whole pan of carrots, I used 1 tablespoon of olive oil).  Then toss the carrots to evenly coat the oil over all the carrots, (I just get in there with my hands and rub the oil all over all the carrots).

Sprinkle salt, pepper, and garlic powder. (For this amount of carrots I used 1 teaspoon each salt, pepper, and garlic powder.)  Bake carrots for 25 minutes, until tender when a fork is inserted.

And there you have it!!  Roasted Carrots.  They will taste like you added honey, (because the roasting brought out the natural sugars in the carrots).  Sometimes I throw a couple of cut up onions on the baking sheet and a couple cloves of garlic.  Then let the vegetables all cook at once.  Early in the morning I can throw a chicken or a roast in my slow cooker, and at the last 1/2 hour cook my fresh carrots in the oven.  DELICIOUS!!  Tonight I'm serving these with a pork roast that I cooked in my slow cooker.

Tomorrow my husband is carrying the leftover pork roast, some roasted carrots , and a freshly make salad for his lunch.  Just a couple minutes in the microwave and this will be ever so yummy again.  Give these carrots a try.

I'm going to use the few leftovers carrots later this week when I make a butternut squash soup, so check back and get that recipe.

Enjoy and let me know how your family enjoyed the roasted carrots.

Slun'gulshion' !!

This is a dish that I have served to my son as he was growing up in Utah.  My mother served it to our family of 7 kids as we were growing up in Ohio.  My grandmother served it to her 13 children as they were growing up in the central hills of West Virginia.  I have asked many people in our extended family, (aunts, cousins, everyone), and people around West Virginia and Southern Ohio about this recipe and everyone calls it Slun'gulshion' !!  No one has any idea where it originated, (it's been served for over 100 years to people). No one knows why it's called this.  But it's delicious.  It's very simple, and with just a couple ingredients, you can feed a whole family.  My mother's father was a coal miner and I'm sure that during the lean times, when there wasn't much to offer, (except what few vegetables they could get from their garden), this was a welcome sight, and most likely their only meal.  Everyone who's ever eaten it has loved it and asked me, "How did you make this?"  My husband loves it when our garden starts producing the corn and cabbage, so we can start seeing it on the dinner table.  So, here it is, with produce picked today from my garden:

I will be able to make a large amount from:
2 ears of corn
1/2 head cabbage
1/2 onion
1/2 green pepper
1 small Anaheim pepper, (optional)
2 Tabs butter, (or margarine)
1 teas salt
1 teas pepper
1 teas garlic powder
4-5 Tabs water

In a large pot, over medium low heat, put the butter/margarine in the pot.  Clean the corn from the cob.  Throw it into the pot

 Chop the onion, throw it into the pot.

Thinly slice the cabbage, throw it into the pot.

Slice the green pepper, and chop the Anaheim pepper.  (I add the Anaheim pepper for a little spice, it's strictly optional). Add them to the pot.

By now everything is starting to cook, so add 4 Tab of water, the salt, pepper, and garlic powder.   Give everything a good stir.   Cover with a lid and steam for about 20 -25 minutes until the vegetables are cooked.  Stir every so often, making sure it doesn't burn and stick.  It you need to add another Tab of water, add it.

That's it!!  It's ready to serve as a great side dish, or eat along as a main meal.  It's very healthy.  It's vegetarian, so my grandson, (he's eats NO meat), loves it.  My husband who still to this day wonders "where in the world did you and your family come up with this great stuff" can't get enough of it.  Everyone who eats it, is amazed at how great something so simple can taste so good.  My aunt has changed it around by adding green tomatoes, but this is how my grandmother, my mom, and I make it.  Why mess with it.  I wonder just how far back this recipe actually goes??  Oh well, my grandchildren are now enjoying it.   Try it and let me know what you think.

Zucchini Fries with Onion Garlic Dip

A neighbor told me she was trying to get her kids to eat more zucchini, by oven frying them as french fries, (the latest craze).  But was having trouble getting her kids used to eating the new style of french fries.  When I told her how I made my zucchini oven baked fries, she asked me to post the recipe, so it would be readily available.  She said she knew her kids would definitely eat these zucchini fries!!
First let's start by making our Onion Garlic Dip.  This dip is so good, you can make it up and serve it with your raw vegetable tray at your next party, (along side or instead of the usual Ranch Dip)!

You will need
1 medium onion
2 cloves garlic
1 Tabs butter
2 Tabs apple cider vinegar
2 Tabs honey
1 Tabs yellow mustard
1 cup mayonnaise
salt and pepper, (to taste)

Peel and slice your onions

Melt the butter in a medium frying pan over medium heat.  Add the sliced onions.  Cook, stirring occasionally until the onions soften and start to caramelized, (about 12 - 15 minutes)

While the onions are cooking, slice your garlic

Don't forget to salt and pepper the onions, (this will get some flavor into the onions - I add about 1/2 teas of salt and pepper).

Now that the onions have softened and are staring to turn slightly brown, add the garlic.

Keep stirring, so that the garlic doesn't burn.  You want the onions to get a nice deep brown color.  About another 5 minutes.  It will smell wonderful.

OK, turn off the heat - now add in the apple cider vinegar, and stir the onions.

add the onions to your food processor

Also add your honey, and mustard

Add your mayonnaise.  Now blend until smooth, (about 2 minutes).

Give it a taste, you will probably want to add a little more salt and pepper, (depending on your family's taste).  That's it.

Transfer to a bowl and set in the refrigerator.  This is so awesome!!  It's a great dip for vegetables and over fish or chicken.

Now let's get the zucchini fries going.  Preheat your oven to 425 degrees
You will need:
1 medium(ish sized ) Zucchini
1 teas salt
1 teas pepper
1/2 cup Parmesan cheese, grated
1 cup Panko bread crumbs
1 egg
1 teas oil
1 Tabs Italian seasoning
1 Tabs garlic powder
1 Tabs onion powder
1 teas chili powder
1 teas paprika

Wash and slice your zucchini into french fry shapes.  I like to leave the skin on, but it's not necessary.

Into a small bowl mix 1 egg, 1 teas oil, and 1 teas water.  (the oil helps the zucchini brown in the oven, and the water helps the egg mixture fluff up).  Trust me, this method really does work.

Whisk the mixture together well.

In another bowl mix together your dry seasonings, (I listed the seasonings that I like, but you can mix up what your family likes.  Add these to the bread crumbs and Parmesan cheese.  Stir to mix well

Line a baking sheet with parchment paper and spray the paper with baking spray

Dip the zucchini slices in the egg mixture, shake off the excess egg mixture.

Then coat the zucchini with the seasoned bread crumb mixture.

Place the breaded zucchini sticks on the parchment lined baking sheet  Bake for 15 minutes

After 15 minutes turn the zucchini over, notice how nice and brown it's starting to get.  Continue cooking for about another 10 minutes.

When the other side is nicely browned, remove from oven, take the dip out of the refrigerator and serve.

There you have it!!  Ready to go and delicious.

Try it!!  Your family will love it.  I once said that as long as you have a good dipping sauce, you could probably get kids to eat cardboard.  And this onion garlic dipping sauce is very good.

What seasonings did you use for your zucchini fries?

Black Bean, Corn and Mango Salsa

My husband said that I couldn't let summer slip away without sharing my Black Bean, Corn and Mango Salsa.  This is so delicious with grilled fish, roasted, chicken, any Mexican dish, and even eaten simply straight out of the bowl with tortilla chips.  It's quick to make, very inexpensive, and so good.

You will need:
1 ear of corn
1 mango
1/2 medium onion
a couple of tomatoes
1 can of black beans
1 jalapeno pepper
a handful of cilantro
ground cumin
salt

Peel and cut the mango into bite sized pieces

I like to roast my corn to give it a good flavor before using.  It's not necessary - in fact, you could even use a can of whole kernel corn, (drained).  You only need 1 cup of corn, so I will use 1 ear for this recipe, and save the other ear for a different recipe later.

Drain and rinse the black beans, (this removes all the starch and gives a much fresher taste).

Chop the 1/2 onion into small pieces.  In the spring time, I use fresh green onions for a much fresher taste.

Chop your tomatoes to equal about 1 cup.

Dice the jalapeno pepper (remove ribs and seeds).  I am only using 1/2 of the pepper, (I don't like it very hot, if my husband had his way we would use the whole pepper), this is strictly a matter of taste, how much you use.

 Chop the cilantro, you will need about 1/4 cup, of course I like lots of cilantro and you can always add more.  This gives the salsa a nice fresh taste.

Combine all the chopped ingredients in a medium bowl.  Add 1/2 tsp of ground cumin.

Mix well.  Now add sea salt to taste.  You can use table salt, but I find that sea salt seems to be the secret to a fresher tasting salsa.  And that's it!!

Pour the salsa in a bowl and enjoy.  Or serve it on top of freshly grilled fish, (YUMMY).  Tonight, I'm going to serve this with fresh made chili rellenos.  The contrast of the hot rellenos and the cool salsa are a great dish.

Keep the leftovers in a covered container, and serve them up with tortilla chips when you want a fresh alternative to tomato salsa.

ENJOY!!

Chocolate and Spice and Everything Nice Cake

So your still trying to use up the zucchini, and you don't want to spend all day in the kitchen measuring all the flour, salt, baking soda, so on and so on...  Well I have developed just the cake for your family.  We had a Bisquick cook off at our 2014 State Fair this year and this was my original entry, (due to legal reasons, I had to wait until after the judging to publish it).  It's quite delicious, not at all heavy, moist, and you don't need to drag out the mixer. (One note:  due to the nature of Bisquick's dryness, you will want to cover the cake with plastic, so the zucchini can keep the cake moist).

Preheat oven 350 degrees.    Coat an 8” X 8” X 2 ” baking dish with cooking spray.

Ingredients for cake:

2 cups Bisquick

¾ cup sugar

½ cup applesauce

2 large eggs

1 teaspoon vanilla

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

¼ teaspoon ground ginger

1 cup shredded zucchini

3 ½ Tablespoons cocoa

Grate your zucchini

Beat your eggs, (note - if you only have medium eggs you can use 3 medium eggs).

 Measure the Bisquick into a large bowl, using a fork, break up any large pieces.

Measure in the sugar, applesauce, eggs, vanilla, cinnamon, allspice, nutmeg, and ginger.

Mix in well

Measure in the zucchini and cocoa

 Stir in well.  Pour into the baking dish.

Ingredients for cake topping:

¼ cup chopped pecans

¼ cup butterscotch chips

¼ cup brown sugar

NOTE:  You could change the butterscotch chips for chocolate chips and the pecans for walnuts or whatever your family likes, (my husbands loves pecans and butterscotch - so I use them).

In a small bowl mix topping items together.

Sprinkle over top of cake batter.  Bake 45 minutes until toothpick comes out clean.  Cool on wire rack.

And there you have a quick, easy, deliciously moist cake.  And your family won't know it's a little more healthier than other chocolate cakes.  I find it's better to make it the day before I'm going to serve it, (keep it covered, so that it gets very moist), then all the flavors are fully developed and melted together.  This also freezes well.  We cut it into serving sizes, wrap each piece in plastic wrap and place all the pieces in a freezer bag.  Then when we want a piece of cake to carry in our lunch, we just grab one for the lunch bag.  By lunchtime, it's thawed out and ready to eat.

ENJOY!!