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Love those Veggies!10/29/2019 Love those Veggies!
It doesn’t seem possible that Halloween is already upon us! That means a lot of activity on Woodland Ave. We are ready for the little ghosts and goblins! Our daughter Mary and Scott are coming to help us hand out treats. We thought we were going to do it alone this year but they informed us they would be helping! We do so appreciate it so much. Our up north sons have both come and taken a turn. I think they wanted to see if our description of the night was accurate, so different than when they were growing up here. I frequently roast the veggies I am going to serve. Its easy, they are more flavorful too. I am going to make this recipe I found in the Paula Deen magazine for Thanksgiving. Balsamic-Glazed Roasted Root Vegetables: 2 cups ( 3/4 inch) diced peeled rutabagas 2 cups ( 3/4 inch) diced peeled turnips 1 cup ( 1/2 inch) chopped peeled carrots 1 cup ( 1/2 inch) chopped peeled parsnips 2 cups ( 3/4 inch diced peeled beets 2 Tablespoons vegetable oil 1/4 cup maple syrup 1 Tablespoon white balsamic vinegar 3/4 tsp., minced fresh rosemary 1/2 tsp. salt 1/2 tsp. ground black pepper Preheat oven to 425 degrees. Line three large rimmed baking sheets with foil. Divide rutabagas, turnips, carrots and parsnips between two prepared pans. Place beets on remaining pan (to prevent beets from bleeding onto other veggies) Drizzle all vegetables with oil, and toss to coat. Bake for 15 minutes. In a small bowl whisk together syrup, vinegar, rosemary, salt and pepper. Pour syrup mixture onto vegetables , tossing to coat. Bake, stirring once until vegetables are tender, 10-15 minutes more. You can add quartered peeled onions, and white or sweet potatoes too it you want. Have a safe and great Halloween. Have a good week!
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The Huntress!10/22/2019 There was a youth deer hunt over MEA near Wadena, our granddaughter Taylor, 13 got her deer! She will have a supply of deer jerky for a while. I wonder if her grandfather will be lucky in two weeks. Maybe she can give him some tips. According to our forecast we are suppose to have rain, sleet and possibly snow flurries the next two days. Sounds like soup weather to me. I tried a new recipe this weekend and it hit the spot Pa Lloyd doesn’t care for lasagna so I am hoping this recipe will sort of disguise the dish because I like it. I hope you will too. Tastes like Lasagna Soup: 1 1/2 # hamburger 1 onion, chopped 1 green pepper. chopped, optional 3 cloves garlic minced 1- 32 oz. beef broth 2- 14.5 oz. petite diced tomatoes 1- 15 oz. can tomato sauce 2 tsp. dried oregano 2 tsp. dried basil 1/2 tsp. garlic salt 2 bay leaves 2 cups bow tie pasta 1/2 cup cream Brown hamburger, onion, green pepper and garlic until hamburger is no longer pink, add to large soup pot, add remaining ingredients except pasta and cream. Bring to a boil, then add pasta, simmer 8 minutes until pasta is tender then add cream, serve with a dollop of the following: blended together; 1 cup ricotta cheese, 1 cup parmesan cheese, 3 Tablespoons sour cream and 2 Tablespoons fresh chopped parsley. Have a great week! 
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Love Side Dishes!10/15/2019 This morning I am going to pay my little great granddaughters, Lydia and Nora a visit, we snuggle and read books, the perfect weather for both activities! Its weather like this that also starts me thinking about Holiday menus! I love onions and can’t imagine cooking without them. I recently found a side dish recipe in the Paula Deen magazine for roasted onions that I think would be perfect as a side dish for any Holiday menu. I hope that you will enjoy it too!
Glazed Roasted Onions 2 tablespoons olive oil 2 1/2 pounds assorted medium onions, peeled and quartered 6 tablespoons chicken broth 3 tablespoons sherry vinegar 1 1/2 Tablespoons firmly packed light brown sugar 1 1/2 teaspoons chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper, optional 3 tablespoons butter, cubed Preheat oven to 350 degrees In a 12 inch cast-iron or oven proof skillet, heat oil over medium- high heat, Add onions;cook turning once, until browned, 3-4 minutes per side. Remove from heat. In a medium bowl, whisk together broth, vinegar, brown sugar, thyme, rosemary, salt and pepper until sugar is dissolved. Add broth mixture to onions, turning to coat. Place butter pieces around onions. Bake until tender about 25 minutes, gently stirring occasionally to prevent sticking. Spoon glaze onto onions when serving. Garnish with fresh rosemary, if desired. Have a great week!
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A Son's Visit!10/9/2019 I don’t think children know how much a visit means to their parents! Our four children live from 1 hour to 5 hours away so we don’t see them too often. Our eldest son Jason lives four hours away, he and his family came for dinner on Sunday. I call it his honey run. He is the live off the land type, has chickens, a few feeding cattle, bee hives and a huge garden. He brought me my year’s supply of honey, earlier some maple syrup ( he taps his trees in the spring) and some of his garden bounty but the best part was spending some time with him. Our Grandson Evan came too and did a couple of things like bringing my large box of Halloween decorations down from the store room and our upstairs window boxes. He says its what Grandsons are for. There is nothing I like to do more than make a sit down dinner for family members and spend some precious time with them. One of my favorite foods is sweet potatoes. I often make them into oven fries. Today’s recipe is a dressed up version.
Spiced sweet potato wedges: 2 tablespoons vegetable oil 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons of kosher salt, divided 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 4 sweet potatoes, scrubbed halved lengthwise, cut lengthwise into 1/2 inch thick wedges. Dip 1/2 cup sour cream 1/4 cup mayonnaise 1 teaspoon garlic powder dash of black pepper Preheat oven to 400 degrees, place 2 heavy duty baking sheets in oven until very hot, about 10 minutes. In a large bowl, stir together oil, cinnamon, 1 teaspoon salt, cumin and red pepper; add sweet potatoes and toss until well combined. Carefully spread potatoes evenly onto hot pans. Bake until tender, 20-25 minutes stirring potatoes halfway through baking. In a small bowl, stir together sour cream, mayo, garlic powder, black pepper and remaining 1/2 teaspoon salt. Serve with sweet potatoes. Garnish with parsley if desired. Have a great week!
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Simple sometimes the best!10/2/2019 I have over my cooking years tried complicated recipes with numerous ingredients. Sometimes they are worth the effort but often not. I have had some of the best results with simple recipes that are fast with few ingredients. So it is with the one I am sharing with you this week. I recently received this recipe from my friend, Joyce Jorgenson. I may try it with pork chops sometime too.
Sweet and Sour Chicken: 4 chicken breast halves 1 cup Western salad dressing 1 cup pineapple jam ( I found this at Wal-mart, you probably could substitute apricot jam) 1/2 pkg. dry Lipton onion soup Lay chicken breasts in a single layer in a greased baking pan, whisk together the remaining ingredients and pour over chicken, cover with foil, bake covered at 325 degrees for 1 hour, then uncover, spooning sauce again over chicken and bake another 20-30 minutes. Serve over rice if desired. Have a great week! |
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