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Baked Marinated Vegetables
2 yellow squash
2 zucchini[green or yellow]
1 eggplant
1 tomato[beefsteak]
1 purple[red] onion
1 sweet yellow pepper
1 sweet red pepper
1 green bell pepper
1 pound[500gms] cremini mushrooms
(baby portobellos or brown mushrooms)
Marinade:
3/4 cup balsamic vinegar
3/4 cup vegetable oil
3/4 cup honey
1 tablespoon salt
2 teaspoons black pepper
Quarter squash, zucchini, and eggplant lengthwise,
and cut in half. Cut tomatoes & onions into thick slices.
Quarter peppers. Leave mushrooms whole.
Combine marinade. Pour over vegetables.
Chill for 2 1/2 hours.
Arrange vegetables on a broiler pan and bake at
350*F (175*C) in a preheated oven for 20 minutes.
Makes 8 to 10 servings.
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Twice Baked Squash
2 acorn squashes (about 12 to 14 oz. each), cooked, halved
and seeded*
1/2 cup grated Parmesan cheese, divided
1 cup (8 oz.) low-fat (1%) cottage cheese
2 eggs
1/2 cup instant mashed potato flakes
1/2 cup minced green onions with tops
1 teaspoon lemon juice
1 teaspoon salt
1/3 cup unseasoned croutons or stuffing cubes Reserving shells, scoop pulp from squashes into medium bowl
and mash. Reserving 2 tablespoons of the Parmesan cheese
and the croutons, beat remaining ingredients into squash pulp
until thoroughly blended. Spoon into reserved shells.
Sprinkle with reserved Parmesan cheese and croutons.
Place in shallow baking pan.
Bake in preheated 350°F oven until knife inserted near center
comes out clean, about 35 to 40 minutes.
*To cook squashes, cook whole in steamer or in boiling water
to cover until fork-tender, about 20 to 30 minutes OR pierce
with fork, place in baking pan and bake in preheated 350°F oven about 45 minutes to 1 hour OR pierce with fork and microwave on full power, turning occasionally, allowing 4 to 5 minutes per pound.
NOTE: Microwave cooking times are based on a full power
output of 600 to 700 watts. For a lower wattage oven, allow
more time. |
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SPICED SWEET SQUASH
1 Tbsp. Promise ® Buttery Spread
1 Tbsp. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 medium acorn squash, halved and seeded
Preheat oven to 425°.
In small bowl, combine all ingredients except squash.
In 2-quart shallow baking dish, arrange squash, cut side up.
Evenly brush cut side with spice mixture. Bake 30 minutes
or until squash is very tender.
Serves: 4
Preparation Time: 5 Minute(s)
Cook Time: 30 Minute(s)
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CINNAMON ROASTED SWEET POTATOES & APPLES
1/4 cup Promise ® Buttery Spread
2 tsp. cinnamon sugar*
1/4 tsp. ground black pepper
3 Granny Smith apples, peeled, cored and cut into 1-inch wedges
3 sweet potatoes, peeled, and cut into 1-inch wedges
Preheat oven to 450°. In small bowl, combine Promise ® Buttery
Spread, cinnamon sugar and pepper.
In medium bowl, toss apples with 1 tablespoon cinnamon sugar
mixture. In 15-1/2 x 10-1/2 x 2-inch jelly-roll pan, toss potatoes
with remaining cinnamon sugar mixture; arrange in 1 layer.
Bake potatoes 10 minutes. Stir in apple mixture and bake,
stirring once halfway through, 25 minutes or until potatoes
and apples are tender. Toss gently before serving.
*To make Cinnamon Sugar, mix 1-1/2 teaspoon sugar with
1/2 teaspoon ground cinnamon.
Serves: 6
Preparation Time: 10 Minute(s)
Cook Time: 35 Minute(s)
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Roasted Baby Beet Salad
Yield: 4 servings
3 cups baby beets, any variety or a mix
1 tbsp. olive oil
1 tbsp. red onion, minced
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. chives, minced
salt and pepper to taste
Preheat the oven to 400 degrees.
Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.
Allow the beets to cool, then peel the skin off the beets with a knife. Slice the beets thinly on a paper plate on top of a cutting board to prevent the beets from staining the cutting board.
In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one house before serving.
Serve on a bed or fresh beet greens. Top with some goat cheese and a few chopped walnuts.
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ROASTED BRUSSELS SPROUTS
1 1-pound bag small, frozen Brussels sprouts (2 1/2 cups)
2 cloves garlic, peeled and crushed
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 3-inch sprigs rosemary or 1/2 teaspoon dried, finely chopped
1. Preheat the oven to 350°F. Combine the oil, garlic, salt, and pepper. Toss with the Brussels sprouts and stir to coat with the mixture.
2. Place in a baking dish in a single layer. Top with rosemary and roast 20 minutes or until tender.
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BAKED ASPARAGUS WITH PARMESAN CREAM SAUCE 4 oz heavy cream
1 oz grated Parmesan cheese
4 large asparagus spears
1 tablespoon butter
3 tablespoons chicken broth
Salt, pepper, and paprika to taste
Preheat oven to 350 degrees.
Mix the cream and cheese, bring to a boil, and then simmer for five minutes.
Season the sauce with salt and pepper.
Trim the ends of the asparagus and peel them.
Then blanch them for one minute in boiling salted water and then submerge in ice water.
Place asparagus into a baking dish.
Add chicken broth and butter and then place into oven until heated through, about 3-5 minutes.
Arrange asparagus on plate, season with salt, pepper and paprika, and then drizzle with sauce. |
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Balsamic Roasted Vegetables
Preparation time - 60 minutes
Serves 4-6
BASTE
2 tablespoons Chelsea Easy Pour Golden Syrup
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped VEGETABLES
500g butternut pumpkin, skin on, cut into 3 cm chunks
2 large carrots, peeled and quartered lengthwise
2 large parsnips, peeled and quartered lengthwise
1 large red onion, peeled and cut into quarters
2 large zucchini, cut into 2.5cm slices
Freshly ground sea salt and black pepper
Preheat oven to 190ºC conventional or 170ºC fan baked.
method :
Mix together the Chelsea Golden Syrup, vinegar, oil and
rosemary to form a baste.
Combine pumpkin, carrot, parsnip and onion in a baking
paper-lined baking dish. Brush with baste and ensure the
vegetables are well coated.
Bake for 30 minutes, add zucchini and baste all vegetables.
Continue cooking for another 20 minutes or vegetables
are tender. Season & serve with grilled or barbecued meats.
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tips:
Chelsea Golden syrup helps to enhance the natural sweetness
in the vegetables, while reducing the need for lots of oil in baking. |
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Seasoned Roasted Pumpkin and Potatoes: Take enough for a family . 1/2 potatoes . lengthwise sliced and quartered 1/2 Pumpkins .in wedges peeled or non is up to you . Heat oven to 350 o F. lay the veges in baking tray with smidgeon of water. Cover pumpkin with sprinkle of cumin and carraway seed. With the potatoes . a touch of herb seasoning. Cook till brown and then reduce to 325o F and wait till cooked thru . Test with fork if smooth they are cooked , if not keep cooking ,testing @ regular intervals .EAT and ENJOY .! |
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Roasted Kumara with Fennel seeds. for family size.Oven @ 350 or 375oF Take enough kumara and cut in wedges . basting with butter Take your baking tray and lay the kumaras on a good sprinkling of fennel seeds . When seeds begin to sizzle , turn the kumara and test for doneness- after 1/2 hour . Usually takes 2 large sized kumara or for family size . approx 1 per person . wedges of 1/4 size [a small kumara ] make for delicious serves. when served with sour cream . or lowfat yoghurt .and touch of mint ..... Fennel has an aromatic smell similar to aniseed but much more enjoyable |
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Vegetable Lasagne:
Ingredients
250 g lasagne
2 medium onions, sliced
350 g tomatoes -fresh or canned
300 g tomato puree
400 g courgettes, broccoli,
leeks or pumpkin
1 tablespoon oil
1/2 teaspoon dried basil or 2 teaspoons fresh basil
1/4 teaspoon ground cumin
1/4 cup walnut pieces
450 g (1 1/2 cups) plain yoghurt
2 eggs
1/2 cup cottage cheese
75 g grated cheese
Method
Preheat oven to 180 C.
Cook lasagne. Heat oil and cook onions and half the courgettes. Stir in basil, puree, salt and pepper and walnuts. Grease a 2 Litre ovenproof dish.
Add tomato slices to the vegetable mixture. Place one layer of cooked pasta (1/3) in bottom of dish. Cover with 1/2 of vegetable mixture. Repeat once more and finish with pasta on top. In a bowl, combine cumin, eggs cheese, cottage cheese and yoghurt and beat well. Place remainder of courgettes etc on top of top layer of pasta. Pour the yoghurt mixture over the top. Bake for 40 minutes. Serve sprinkled with chopped nuts.
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