RSS Feed

Tag Archives: lemon

Sweet and Sour Roasted Root Vegetables

I came across this recipe in Cooking Light Annual Recipes 2004 cookbook it sounded great.  I love beets and to make it a meal I added sausage brats similar to lazy day casserole.  I also added some potatoes and onions.  Either way you can serve it as a side dish or as a meal.  I think it would be particularly wonderful with a roast.

My son ate it along with the two helpings I had, my daughter thought it was sour and just ate sausage.  Mr.Picky was preparing his own dinner that night.

I thought these wonderful root vegetable had a bright herb flavor.  In no way did I think they were sweet or sour tasting.  The only thing I would do different is to cut my beets up a bit smaller.  With the leftovers I created a big pot of borscht.

Sweet and Sour Root Vegetables

Sweet and Sour Roasted Root Vegetables:

  • 1 lb. small beets, trimmed, peeled, and cut into bite size pieces
  • 1 lb. parsnips, peeled and cut into 2 inch pieces
  • 1 lb. carrots, peeled and cut into 2 inch pieces
  • 1 lb. potatoes, cut into bite size pieces
  • 1/2 onion, coarsely chopped
  • 1/4 cup maple syrup
  • 3 Tbs cider vinegar
  • 1 lemon
  • 2 Tbs olive oil
  • 2 tsp coriander seeds, crushed
  • 2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon
  • 6-10 fresh thyme sprigs
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Sweet and Sour Root Vegetables

 

Preheat oven to 400 degrees.

Prepare a 9 x 13″ baking dish with a bit of cooking spray.

Steam the first three ingredients covered in a pan for about 5 minutes.

Place vegetables in the baking dish.

Combine maple syrup and vinegar in a dish and set aside.

In a dish squeeze juice from lemon, add spent lemon halves to the beet mixture.

To the dish of lemon juice add oil, coriander, and tarragon.

Pour over beet mixture and toss well.  Add thyme sprigs and season with salt and pepper.

Sweet and Sour Root Vegetables

Bake at 400 degrees for 30 minutes.

Pour syrup mixture over the vegetables and toss to coat, return to the oven for an additional 30 minutes.

Discard lemon halves and serve hot.

*If you are wanting to add sausage like I did just brown brats in a pan during the first 30 minutes of cooking.  No need to cook them through.  Slice each sausage in half and place on top of the vegetables for the last 30 minutes in the oven.

 

Advertisements

Carrot and Zucchini Cake

So I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest.  Yes, I know I get a lot of ideas off of Pinterest.  I don’t go on there daily just occasionally.  I will just go back to me Eats I want to try board to come up with ideas when I am bored.

So I basically used the recipe but making a slightly healthier and more moist version.  We all loved it and I don’t even think it needs the lemon cream cheese frosting.  Not that I am turning down cream cheese frosting because it is my favorite.  I used my recipe for the frosting and added lemon zest as Real Mom Kitchen did.  The lemon flavor could be left out if you don’t care for the fresh zest of lemon.

My cake turned out super moist and much denser, probably because I added a lot more carrot.  Turns out I love my cake this way so it was fine with me.  I have never used honey as sweetener in a cake and I believe this impacted the moisture as well.  The cake almost was as moist as a bread pudding but not too wet to eat holding it in your hand.  Three cheers to a healthy ish cake!

carrot and zucchini cake bars

Carrot and Zucchini Bars with Cream Cheese Frosting:

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups carrots, shredded
  • 1 1/2 cup zucchini, shredded
  • 1/2 cup walnuts, chopped
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 Tbs milk
  • 1/2 tsp vanilla
  • 1 tsp lemon zest, optional
  • dash of salt

Mix together eggs, sugar, applesauce, honey and vanilla.  Once combined stir in carrots, zucchini, and nuts.

In a separate bowl whisk together flour, baking powder, ginger, baking soda, cinnamon, and salt.  Stir into wet mixture until just combined.

Preheat oven to 350 degrees and grease a 9×13″ baking dish.  Pour cake into the pan and spread evenly.  Bake 25-35 minutes until a toothpick comes out clean of the center.

carrot and zucchini cake

Whip together frosting until smooth and fluffy, adding more milk if needed.  Spread over cool cake or pipe onto slices to make it fancy.

 

Basil Garlic Shrimp

Basil Garlic Shrimp

Mr.Picky was cooking again tonight and was in the mood for shrimp.  This is what he came up with before he threw them on the grill.  They turned out great with no leftovers in sight.

Basil Garlic Shrimp:

  • 1 Tbs butter, melted
  • 1 Tbs olive oil
  • salt to taste
  • pepper to taste
  • Juice of 1 lemon
  • 4 cloves of garlic, crushed
  • 3 Tbs fresh basil, finely minced

Combine the following with about 1.5 lb. of shrimp.  Allow to marinade for up to one hour.

Skewer shrimp (make sure to soak wooden skewers).

Grill over a medium-high heat, for about 2 minutes per side.  Until just pink.

%d bloggers like this: