Roasted Vegetables

 We try to eat lots of veggies!  

My favorite way to prepare them is to roast them in the oven.  It brings out the sweetness in the veggies and retains nutrients!

Here's what I do:

I start with a sheet pan that has edges.

Then I cut up vegetables that I like, carrots, cauliflower, broccoli, bell peppers, onions, green beans, cabbage...

I layer them in my pans and add a coating of canola oil and a little olive oil.  I mix it well with my hands.  You don't want too much oil, but a good coating.

I sprinkle a generous amount of coarse sea salt over them, and fresh ground black pepper.

Then I put them into a hot 400 degree oven on convection.  If you don't have a convection oven, crank the heat up to 425.

After 10-12 minutes, I stir the veggies around so that the ones on top don't get extra browned.

It usually takes about 20 minutes for my oven to do its job.  I test a carrot to make sure they aren't still crunchy, but can be cut with a butter knife.

These are a hit any time we serve dinner guests.  And I bring them to pot luck meals often!  I'm asked for the recipe every time.  Enjoy!!

Spring Signs All Around

 Spring is definitely popping out all over my yard!  Here are my favorites!!

Gnocchi

 Tony's been spoiling me by making my favorite Italian pasta,

Gnocchi! 

Here's how he does it:

He boils a couple of potatoes, cut into large chunks. Then he puts them through our ricer and seasons them with butter, salt, pepper, cream.  Just like you would for mashed potatoes!

Then he adds AP flour to the potatoes and works it into a soft dough, not too firm.

Then he rolls it into a log, and cuts it into smaller pieces.

He rolls each piece into skinny logs ready to cut.

He cuts the skinny logs into smaller pieces that are "gnocchi" sized.

Then he boils them in salted water for a few minutes until they rise to the top and are cooked through.

Tony serves them with sauce, or with a butter/sage blend.

He also flavors the potatoes with herbs, garlic and other spices for a lovely gnocchi!