We got those dumping rains I was hoping for, and Weatherman says more next week. I gave Estelle another brooch and set her back on the shelf – your happy voodoo doll, is your safe voodoo doll.
As usual for this time of year, we’ve been cooking and eating alot. My new favorite is roasted vegetables.
When I was young we were told to steam our vegetables, that boiling took the nutrients out. It’s easy to over steam, and then you get the same as boiled. So I tried par boiling – 3 minutes in fast boiling water, then a cold rinse. That works okay for green beans, asparagus, and thin sliced carrots, but it’s still boiling.
I quit eating broccoli and cauliflower because it was easy to over cook and under cooked they gave me indigestion.
Then I saw a recipe for grilled asparagus, wrapped with bacon slices. We loved it, and realized, we can do this in our oven, without the bacon. Roasted asparagus is one of my favorites now – Cash and Carry has big bags of asparagus for about five bucks.
So we started roasting all our vegies. Cauliflower and broccoli cook perfect, no more gas or stomach ache!
This is the only way to eat green onions, the ends get crispy, roots and all. That little tip on the string bean toasts perfect. I like a little crunch in my vegies!
Those little sweet peppers roast perfect whole. I get those in the bag at Safeway, they’re a good deal, but Cash and Carry has a bigger bag for about the same price, if you feel you can use them fast enough.
And lately Safeway has had bone-in chicken breast for 99 cents a pound, which is crazy cheap. I like bone-in chicken breast because it’s easy to cook – 350 degrees, bone side up for 20 minutes, flip it, skin side up for 15 – 20 more. I use my grandma’s old meat thermometer so I don’t have to worry about over cooking it. The skin gets good and crispy brown, and the meat stays so tender and juicy. One of those feeds the both of us for dinner, and there’s usually enough scraps for cheese and crackers the next day. We cook two, so we have two dinners in one pan.
Cold roasted vegies are a great salad topper the next day.
I’m probably the last person on Earth to find out about roasting vegies, but I figured I better hip any of you who might still be in the dark!