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Tuesday, May 9, 2017

Roasted Veggies & Meat

This is one of my favourite meals! It's frugal, versatile and absolutely delicious! The oven roasting brings out the sweetness and full flavour of the vegetables. You can use any vegetables you happen have taking up space in the fridge, any kind of meat that you like. When done you can add a sauce if you like (marinara, curry, etc.) and/or serve over rice or noodles. Or wrap it up in a tortilla and a dollop of sour cream  or just eat it straight up! Toasted nuts are yummy!

This really is more of a method than a specific recipe,

1) Chop up a bunch of veggies, today I used
  • red skinned potatoes (I only use regular potatoes occasionally, white fleshed sweet potatoes would be fabulous instead!)
  • green bell pepper
  • red bell pepper
  • carrots
  • onion
  • mushrooms
  • garlic
you can really use any vegetables you want; brussles sprouts, squash, turnips, parsnips, celery, fennel, tomatoes, zucchini, etc. Remember that some vegetables shrink when cooked so use more than you think you need.

2) Toss vegetables with plenty of coconut oil or ghee. Toss in lots of sea salt and pepper as well as any herbs or spices you feel like.

3) Turn into an uncovered baking pan. Use a pan large enough for the vegetables to fit with little overlapping. Otherwise your veggies will stew rather than roast. Bake at 375*F for 90 minutes stirring occasionally.

4) About 30 minutes before the vegetables are done cut up your meat of choice (I used chicken breasts) and fry in a little oil (coconut oil, ghee, etc) until browned and cooked through. Usually around 20 minutes. Now's a good time to toast some nuts too if you want to use them, some toasted almonds would have been sublime!

5) Remove the vegetables from the oven and toss in the meat. Season with a little more salt and pepper if it needs it.

This is also DELICIOUS served cold on Shabbat (toss with a little vinegrette for a roasted veggie salad!)

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