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bobalina77
10-13-2009, 02:01 AM
I roast my potatoes all the time and I tried roasting broccoli once and it didn't work at all haha. Turned in to a big burnt mess. I'd love to try roasting asparagus one night but the broccoli incident has scared me away from it :lol:

Holley Calmes
10-13-2009, 02:59 AM
I started doing this several years ago after seeing Ina Garten do it on the Barefoot Contessa. Some of the things that she does absolutely make my stomach roll (i.e. pats of butter in the middle of ground beef patties to grill hamburgers), but she is quite clever about other things. I roast everything from potatoes to brussel sprouts to zuccini to squash using the same method that you mention and it turns out delicious every time. It sure as hell beats boiling!!!

OMG, pats of butter on grilled hamburger patties make me lustful with decadent fattening hunger pains. Sorry....that sounds like a forbidden food I would scarf up in one second. But probably never will get the chance....

Jodi
10-13-2009, 11:43 AM
I like to make a roasted vegetable and bulghur wheat salad. I roast a mixture of shallots, red and yellow peppers, courgettes (zucchini) and whatever else I have around or looks good in the shop (carrots, aubergine (eggplant, which is one where I actually like the American name better!), sometimes sweet potato are the most common additions). The bulghur wheat I usually make up just plain but sometimes with vegetable stock, and sometimes mix in chopped basil at the end if I have it. I eat some of the bulghur wheat and vegetables warm for my dinner that day, and pile the rest all together into a bowl to go in the fridge. That then makes another two or three days of lunches, or I've also had it as my dinner again with smoked mackerel :swoon:.

If I eat junk it's generally because it's a day when I'm not up to making something sensible, so I like to find ways like this of making the good stuff available as easily as possible!

Oh, and in summer it's a great dish to take to a barbecue, too :)

Twilight1
10-13-2009, 01:53 PM
Recipe please! :)

And any apple crisp recipes, anyone? I'm going apple picking next week, plus I'll be baking an apple crisp this weekend, so I'm up to trying anything! What kind of apples are best?

I like macintosh the best for apple crisp.

my recipe is super simple
1 cup flour
2 cups rolled oats
1 cup brown sugar
1/4 cup unsalted butter melted (or 1/2 cup- check consistency and add more if needed)

cinnamon to taste and sprinkle with a little bit more brown sugar in layers in between apples. I use about 8 medium-size apples for mine.

I bake it in a corningware dish for about 25 minutes or until it is bubbling and browned on top.

Twilight1
10-13-2009, 01:54 PM
I roast my potatoes all the time and I tried roasting broccoli once and it didn't work at all haha. Turned in to a big burnt mess. I'd love to try roasting asparagus one night but the broccoli incident has scared me away from it :lol:

I read putting a big pan full of water under the sheet to roast veggies works well but have never tried that myself.

FiveRinger
10-13-2009, 02:00 PM
I like to make a roasted vegetable and bulghur wheat salad. I roast a mixture of shallots, red and yellow peppers, courgettes (zucchini) and whatever else I have around or looks good in the shop (carrots, aubergine (eggplant, which is one where I actually like the American name better!), sometimes sweet potato are the most common additions). The bulghur wheat I usually make up just plain but sometimes with vegetable stock, and sometimes mix in chopped basil at the end if I have it. I eat some of the bulghur wheat and vegetables warm for my dinner that day, and pile the rest all together into a bowl to go in the fridge. That then makes another two or three days of lunches, or I've also had it as my dinner again with smoked mackerel :swoon:.

If I eat junk it's generally because it's a day when I'm not up to making something sensible, so I like to find ways like this of making the good stuff available as easily as possible!

Oh, and in summer it's a great dish to take to a barbecue, too :)

I might have to try this one---I am trying to lose weight between now and Xmas (I am going to L.A. and want to trim down some). I'll let you know how it turns out!!!

Jenny
10-13-2009, 02:56 PM
We roast veggies all the time - started with potatoes in oil and lipton onion soup mix years ago, and now we do it in the oven or barbecue with Milwaukee Iron Seasoning (http://www.thespicehouse.com/spices/milwaukee-iron-seasoning) - tastes like BBQ chips, yummy with a dollop of sour cream.

I've done Ina Garten's roast veggies as a precursor to her roasted veggie soup, and our other favourite is from the Balthazar (NY restaurant) cookbook: parsnips, celery root, carrots, celery with tops, fresh thyme. It's a standard at our Christmas roast beef dinner, and usually several other times during the fall/winter.

This week's challenge for me is a giant zucchini (courgette for you Euros!) that a kind gardener has given me. I want to make zucchini bread (apparently it freezes well), but all the recipes I have call for enormous amounts of sugar - 1 to 1 1/2 cups for a standard loaf!!! I'm just going to half the sugar and hope it works.

I'm also doing a zucchini carbonara from Jamie at Home that we've had many times, yum yum, and may try some fritters as well.

Tonight though, it's another gem from Jamie at Home: his squash soup with parmesan toasts and some salad. Good therapy after two Thanksgiving dinners and much drinking this past long weekend!

Oh and thanks Buzz for the info on Trinidadian cooking!!

emason
10-13-2009, 03:09 PM
This week's challenge for me is a giant zucchini (courgette for you Euros!) that a kind gardener has given me. I want to make zucchini bread (apparently it freezes well), but all the recipes I have call for enormous amounts of sugar - 1 to 1 1/2 cups for a standard loaf!!! I'm just going to half the sugar and hope it works.



Be careful cutting back too much on the sugar; it is there to provide structure to the loaf as well as taste. Also, if you cut back too much you will taste the flour, which you don't want.

Jenny
10-13-2009, 03:13 PM
Be careful cutting back too much on the sugar; it is there to provide structure to the loaf as well as taste. Also, if you cut back too much you will taste the flour, which you don't want.

Yes, this is the challenge. Not only do I avoid sugar for weight control reasons, we simply don't like things that sweet. When sugar is required in a recipe, we usually cut it waaayyyy back, but of course it's risky in baking. This is a quick bread though, so maybe it will work.

Just seems like a good way to use the giant zucchini - I think I will look into freezing it somehow, to use later.

emason
10-13-2009, 03:29 PM
Yes, this is the challenge. Not only do I avoid sugar for weight control reasons, we simply don't like things that sweet. When sugar is required in a recipe, we usually cut it waaayyyy back, but of course it's risky in baking. This is a quick bread though, so maybe it will work.



Tastes have changed with the times; my favorite peanut butter cookie recipe (a refrigerator dough that you cut out into shapes of your choice - none of this dropping from a teaspoon nonsense) comes from an old cookbook published just after the end of WWII when rationing was ending. By today's standards of taste and nutrition there is way too much sugar called for, but it took me many batches of trial and error before I could figure out how much I could cut out without ruining the cookies. I also have to take into account what peanut butter I use; I try to get one that has as little sugar added as possible.

Twilight1
10-13-2009, 03:33 PM
Jenny- do you have Splenda for baking available to you? I use that in place of baking with sugar and it seems to work very well for me.

Jenny
10-13-2009, 04:13 PM
Jenny- do you have Splenda for baking available to you? I use that in place of baking with sugar and it seems to work very well for me.

Yes I do have it and use it occasionally in place of sugar to reduce carbs, but I still don't want it that sweet. Also try to avoid anything artificial these days :)

I will tackle it later today and let y'all know how it turns out :)

BigB08822
10-13-2009, 04:46 PM
This weekend is supposed to be cool so I want to make a chili. I usually buy the 2alarm pack that has all the seasonings premeasured but I want to try making it in the crockpot and maybe using fresh ingredients instead of the dried out onions and stuff. I know the basic recipe for chili but does anyone have a recipe for their favorite chili that has something special in it?

bobalina77
10-13-2009, 04:54 PM
Hmm.. I really don't have a recipe.. I just wing it and hope it turns out okay :lol: I made Chili once with my ex who insisted on having a recipe, and I was like.. dude.. it's chili.. just throw everything in a pot! I should have known then and there that the relationship wasn't gonna work out :lol:

Jenny
10-13-2009, 05:01 PM
Here's a whole bunch:

http://www.saveur.com/solrSearchResults.jsp?q=chili

Chili is one of the first things I learned to make, and I've evolved it over the years based on our current tastes, plus whatever's in the fridge. I generally do it without meat, but with extra beans, softened bell peppers and frozen corn, then top it with shredded cheddar and a dollop of sour cream. Kind of a meatless tex-mex version I guess!