My Cousin Darlene's front porch
Photograph courtesy of her daughter
Go Detroit Tigers
Photograph courtesy of Drew
Go Detroit Tigers
Photograph courtesy of Drew
I love this song........especially at this time of year............
Roasted
Sweet and Earthy Vegetables with Indian Spices
Serves 4 to 6
20 minutes prep time; about 60 minutes oven time
The vegetables reheat easily, can be done a day or two ahead and are good at room temperature and in sandwiches.
2 medium to large onions, cut into large wedges
1 large sweet potato or yam cut into 1-1/2 inch chunks
1 large rutabaga, peeled and cut into thin 1/2-inch thick pieces
3 branches chard or escarole, torn into bite-sized pieces with stems chopped
1 large carrot, cut into 1-inch chunks (optional)
½ pound cauliflower or Brussels sprouts, cut into large flowerettes (halve the sprouts)
about 3 tablespoons good tasting extra-virgin olive oil
1/2 to 1 teaspoon medium-hot chili powder
generous ½ teaspoon each ground coriander, cumin, black pepper and allspice salt
8 large garlic cloves, halved
juice of 1 lime
1. Preheat oven to 450ºF. Slip in a large, shallow baking pan (a half sheet pan is ideal) to heat up. In a large bowl, toss together all the ingredients except the garlic and lime. Taste for seasoning and adjust as you'd like.
2. Once the pan is hot, pull out the oven rack and carefully turn the contents of the bowl into the pan so as not to burn yourself. Spread everything on in the pan. Turn the heat down to 425ºF.
3. Roast the vegetables about an hour, turning several times during cooking for even browning. Add the garlic to pan halfway through cooking. Once browned and easily pierced with a knife, the vegetables are done. Serve them hot, warm or at room temperature. Squeeze the lime over the vegetables shortly before serving. Whole milk yogurt spooned over the warm vegetables is delicious.
Serves 4 to 6
20 minutes prep time; about 60 minutes oven time
The vegetables reheat easily, can be done a day or two ahead and are good at room temperature and in sandwiches.
2 medium to large onions, cut into large wedges
1 large sweet potato or yam cut into 1-1/2 inch chunks
1 large rutabaga, peeled and cut into thin 1/2-inch thick pieces
3 branches chard or escarole, torn into bite-sized pieces with stems chopped
1 large carrot, cut into 1-inch chunks (optional)
½ pound cauliflower or Brussels sprouts, cut into large flowerettes (halve the sprouts)
about 3 tablespoons good tasting extra-virgin olive oil
1/2 to 1 teaspoon medium-hot chili powder
generous ½ teaspoon each ground coriander, cumin, black pepper and allspice salt
8 large garlic cloves, halved
juice of 1 lime
1. Preheat oven to 450ºF. Slip in a large, shallow baking pan (a half sheet pan is ideal) to heat up. In a large bowl, toss together all the ingredients except the garlic and lime. Taste for seasoning and adjust as you'd like.
2. Once the pan is hot, pull out the oven rack and carefully turn the contents of the bowl into the pan so as not to burn yourself. Spread everything on in the pan. Turn the heat down to 425ºF.
3. Roast the vegetables about an hour, turning several times during cooking for even browning. Add the garlic to pan halfway through cooking. Once browned and easily pierced with a knife, the vegetables are done. Serve them hot, warm or at room temperature. Squeeze the lime over the vegetables shortly before serving. Whole milk yogurt spooned over the warm vegetables is delicious.
Update from Sarah's Mom Kristina:
Regarding Sarah: She is now transferred to Craig Spinal Cord Injury and Rehabilitation Hospital in Englewood Colorado
She is so ready to fight. She kicked E Coli and Spinal Meningitis with grace. She's ready to take on Craig — with Sean Foley andSarah Murphy.
Love and prayers work miracles
Repost from Sarah
Hi Jeanne,
ReplyDeleteYour cousins porch looks inviting with the pink flowers.
So glad to hear that Sarah has kicked the e coli and meningitis. Wishing her a good recovery back to good health.
Happy week
Hugs
Carolyn
Much love and many blessings♥
ReplyDelete