Friday, January 18, 2008

Home Cooking

I've been pressure cooking so much lately I forgot about roasting! These are the baby carrots I picked up from the Farmers market on Sunday. I had forgotten about them until I opened up my crisper and saw these beautiful carrots already washed and trimmed so I had to throw them in the oven...but not alone! I had at least a pound of shallots and I always have garlic, so all three went on a sheet pan, tossed with olive oil, salt, and red pepper flakes, in my oven for 50-60 min. @ 350. "Hard" veggies like brussels, carrots, califlower, I cover with foil for the first 15 min., then I remove the foil for the remaining time.

I took these veggies, as you see them in the picture, to a friends house for an early dinner and cooking lesson. We tossed the carrots, shallots and garlic with spinach noodles and a little parmesean. The extra carrots, the ones lined up on the right side, can be used another a salad, maybe another pasta dish or alone as a side. My friend had some chicken breast meat so we quickly sauteed 2 breasts, and I just sliced them and laid the chicken on top of the pasta. We made a quick ceasar salad (dressing too, of course), and our own croutons. Yum! Baked apples completed the meal!

Home cooking is good, life is good!


Happiness Within said...


Congratulations on the "comeback".

Question: Will you be at the San Jose certification? I got an email for a free session at certification for the 17th of Feb. I'd love to see you!


Tracy Reifkind said...


Mark is teaching at the Cert. and Fawn and I will be "in and out"!

The invitation you got is probably to participate in the graduation portion of the Cert on Sunday...that is the day Fawn is leaving and I'll have to take her to the airport, so I don't know exactly how the afternoon will play out.

I don't have an official job, like assisting, because I knew months before I would be recovering from surgery around this time..but like I mentioned I will be making appearances!

Anonymous said...

Looks yummy!!!!

Servius said...

Ooooh, I love roasted vegetables. Especially carrots, cauliflowers, and asparagus. So easy to do and so much better you wonder why so many people boil.

Little olive oil, salt and pepper, and in the oven.