Monday, March 31, 2014
African Sweet Potato Soup with Peanut Butter Black Eyed Peas Beans
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| A scrumptious peanut soup recipe - gluten and dairy-free. |
Happy New Year, Gentle Reader. It's a new dawn. It's a new day. And it's time for a black-eyed pea recipe. One of my favorites, with African flavors. Serving black-eyed peas and beans at the start of a freshly birthed year is serious good mojo in some circles. At least that's what they tell me. Why eating a plate of legumes on New Year's Day brings luck I've no idea, but someone somewhere decided these humble little nuggets of vegan protein were a good and fortunate culinary choice. So why not?
Rather than rummage through cookbooks searching for Southern Hoppin' John recipes or Italian white bean escarole stews I turned instead to the sun drenched flavors of West and North Africa and reprised a stew that is spicy and hearty and peanutty. If you cannot use peanut butter try sunflower seed butter
. It is no less fabulous.
. It is no less fabulous.
Breakfast Smoothie
Breakfast Smoothie
Ingredients
- Orange juice ½ cup
- Yogurt ½ cup
- Mango pulp 1 cup
- Banana 1 sliced
- Crushed ice 1 cup
- Caster sugar 1 tbsp
Method
- Put ½ cup orange juice, ½ cup yogurt, 1 cup mango pulp, 1 sliced Banana, 1 cup crushed ice and 1 tbsp caster sugar in a blender.Blend until smooth.The delicious breakfast smoothie is ready to serve.
Sunday, March 30, 2014
Steak and Cooks Country Crunchy Potato Wedges
For those of you who are passionate about potatoes, these Crunchy Potato Wedges are sure please your palette! Here in South Bend, IN our local supermarket makes a spud similar to these and I have experimented many times with my own variation in a feeble attempt to achieve the same equally flavorful and crispy exterior coating and the complimentary fluffy potato pulp inside, to no avail. Then, while browsing my local Sams Club just a little while ago, I was perusing the culinary publications, as per my normal routine, and I was instantly awestruck by this recipe in Cooks Country magazine. It appeared to be the perfect technique for recreating my favorite taters at home. I was obsessed and could not wait until an opportune time to test the test kitchens recipe would arise. I had already decided I would be dining on a meaty steak (pan seared in a cast iron skillet) and could think of no better accompaniment then these crunchy potato wedges. Hands down, bar none, absolutely the best potato I have ever eaten!!! It is a few more steps, granted, then simply baking a potato in the oven and plopping on a pat of butter and spoonful of sour cream, but I cannot stress how worth it the additional work is!
Crunchy Potato Wedges ...a recipe from Cooks Country
From the episode: Family Supper
Serves 6
Ingredients
4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda
Instructions
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
SANDRA’S ULTIMATE APPLE ZUCCHINI CINNAMON SWIRL CAKE
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| One of my favorite creations... |
Prep: 15 Mins. |
Bake: 50 to 55 Mins.
Posted by Sandra
INGREDIENTS
***Bundt Cake:
--Granulated sugar, for dusting sprayed bundt pan
1 (12 oz.) zucchini, shredded (1 large, or 2 medium)
1/2 cup raisins
1/3 cup walnuts, finely chopped
2 teaspoons ground cinnamon
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| Sinfully moist and spicy |
1-1/2 cups dark brown sugar, packed, and divided
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon salt
1 medium red apple (I used Fuji), cored, unpeeled, and shredded
1 cup sour cream
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| Wet, dry, and swirl ingredients |
1/4 cup safflower oil
2 large whole vanilla beans, split, and seeds removed (save scraped beans in an airtight jar to flavor sugar to be used later on in baking recipes, tea, and so on, if desired.)
***Icing:
2 cups confectioners sugar, sifted
1-1/2 tablespoons unsalted butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
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| Cooling in bundt pan for 10 minutes |
METHOD
Shred zucchini into colander, and set aside. In small bowl, combine walnuts, cinnamon, and ¼-cup packed dark brown sugar; mix, and set aside. Spray a 10” bundt pan with nonstick butter cooking spray, and lightly dust with white sugar, including around inner tube, and set aside.
Preheat oven to 350 degrees.
In large bowl, sifted flour, baking soda, baking powder, and salt, and set aside.
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| Removed from bundt pan to fully cool |
Shred unpeeled apple, and set aside.
In medium bowl, with a hand mixer, beat sour cream, beaten eggs, safflower oil, vanilla bean seeds, and 1-1/4 cup packed brown sugar, until smooth. Stir in with a wooden spoon the shredded zucchini, apple, and raisins until blended, and then add to the large bowl of flour mixture; blending just until moistened.
Pour half of batter into prepared bundt pan; sprinkle evenly with all the walnut mixture, and top with remaining batter; tap pan on counter to release air bubbles. Bake for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Release edges of cake with a paring knife, including around edge of inner tube, and remove cake from pan to completely cool on wire rack.
While cake is cooling, sift confectioners’ sugar, and add remaining icing ingredients in medium mixing bowl, and beat with a hand mixer until smooth. Adjust for spreading consistency, if necessary, by adding more milk, or more sifted confectioners sugar. Drizzle and gently spread icing on cake. – Enjoy!
~~~~~~~~~~~~~~
Tip: I provided links to the whole green cardamom pods and vanilla beans where I purchased them via mail order from the locally owned Red Onion Organic Spice and Tea Company.
Saturday, March 29, 2014
Chicken chapli kabab
Chicken chapli kabab
Ingredients
- Chicken mince ½ kg
- Cornflour 2 tbsp
- Roasted and crushed coriander 1 ½ tsp
- Crushed Pomegranate seeds 1 tbsp
- Tomato 1 cut into tiny cubes
- Onion ground 2
- baking soda a pinch
- Egg 1
- Green chilies 6 chopped
- Gram flour 1 tbsp
- Crushed red pepper 1 ½ tsp
- Roasted and crushed cumin 1 tsp
- Coriander leaves 2 tbsp chopped
Method
- Marinate minced chicken for two hours with 2tbsp corn flour, Roasted and crushed coriander 1 ½ tsp, Pomegranate seeds 1 tbsp crushed, Tomato 1 cut into tiny cubes, 2 raw ground onions a pinch of baking soda, 1 Egg,6 chopped Green chilies, 1tbsp Gram flour, 1 1/2tsp Crushed red pepper, 1tsp roasted and crushed cumin.
- Divide the mixture into equal portions and shape into big flat kababs.Heat ghee on a griddle and fry both the sides till it turns crispy and golden brown in color.
Bazeen بازين
Bazeen, an Amazigh dish most often made from barley, is one of the most distinctive North African dishes. It is a staple in Western Libya, and often served for lunch on Fridays. There are variations on the basic lamb bazeen, serving it with stews featuring camel meat, chicken, squid or broad beans. A favourite winter variation is Bazeen served with Hassa soup made with dried meat (gideed). The most well-known Bazeen is made of a mixture of 3 parts barley flour to 1 part wheat flour. The flour is cooked in salted water to make a hard dough, and then formed into a rounded, smooth dome, with the tomato sauce, potatoes, boiled eggs around it, the mushroom shown in the picture is my addition, not part of the original recipe. An untraditional alternative is to serve bazeen as dumplings in a stew.Serves 4-6
Ingredients
about 1 kilo meat (preferably shoulder and leg of lamb)
1 large chopped onion
1/2 cup olive oil
3 tbsp tomato paste
1 tbsp fenugreek
1 tbsp tumeric
1 tbsp red chilli
1 tbsp black pepper
1 tbsp salt
1 large garlic clove2 chopped fresh green chillies
3-4 medium potatoes peeled and halved
500g pumpkin cut into medium sized cubes (optional)
for the dough
1 kilo barley flour
1/4 kilo plain / wheat flour
1 tbspoon salt
about 11/2 litre boiling water ( more as needed )
Pour the olive oil in a pot.
Add the fenugreek, onion and chillies to the pot. Stir and cook until the onion begins to soften.
Add the meat to the pot.
Add the spices and mix.
Add the roughly chopped garlic cloves.
Add tomato paste, mix well.
Add about 1/2 litre of boiling water. Cook on low heat for about 15 minutes then add another litre of boiling water and cook on medium heat for further 45 minutes
Add potatoes halves, cook on low heat, meanwhile prepare the dough
Mix the barley with the plain flour in a deep bowl.
In a deep pot, pour 1 litre of boiling water and add 1 tbsp salt.
Pour in the barley mix, all at once.
With a wooden spoon, push in the edges, creating an island of flour in the middle of the pot, allowing the water to bubble around it. Do not disturb the flour in the middle. Do not cover the pot.
Stick a wooden spoon in the middle of the island, and move the spoon a little so the water can bubble up inside, then do not disturb. Leave the dough to cook for 45 minutes on medium heat.
Hard-boil 6 eggs.
Test the potatoes. They should be just cooked, firm rather than mushy! Remove the sauce from heat at this point.
After 45 minutes the dough should be ready. Using the wooden spatula mix well with the water in the pot, you might need to add more hot water to make a medium hard dough. Using the spatula press the dough against the edges of the pot to remove any lumps. The best way to do this is to place the pot in the sink, holding it against a corner with one hand to get a good purchase.
If you have a machine that will knead bread dough then it will handle bazeen fine, and you will get a smooth ball of dough in minutes.
Test the dough by pressing it in your fist and checking if it holds together well. Remove the dough from the pot. Place in a large flat serving bowl and knead it to get rid of the lumps, then form into a ball. If there are deep cracks you need to knead it again.
Form the bazeen by placing your palm on the ball and rolling in circular motions around the dish until you have a smooth dome with a flat base.
Press the edges down to make the dough stick to the dish.
Pour the tomato sauce around the dough. Arrange the meat, potatoes, and pumpkin if used. Peel and add the six hardboiled eggs. Bazeen is served with fresh chillies and lemon and is typically eaten in a communal dish, using the right hand.
Friday, March 28, 2014
Best Gluten Free Italian Meatball Recipe
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| Gluten-free Italian meatballs recipe with pesto g-free pasta. |
Craving meatballs but shun evil gluten?
Have I got a meatball recipe for you. And it's so good you won't even have to apologize to your Aunt Carmella. I promise. She won't ever suspect you pulled a switcheroo on the old family recipe and made it gluten-free.Mum's the word (or is it Mama mia?).
Let's face it. When it comes to making meatballs every family boasts an ultra-special top secret meatball recipe, right? There's a loyalty to meatball mojo as fierce and tooth baring as the die hard belief that Mom's meatloaf can cure all ills, mend bruised hearts, and restore order to chaos theory.
So why am I putting myself on the line here? How do I even dare to post a gluten-free meatball recipe? The wrong ingredient or technique might actually lead to fisticuffs. Or bristling. You might turn away from Gluten-Free Goddess in utter, sheer contempt.
I'm putting my reputation on the line here, and I know it.
So why risk it? Why torture myself with the inevitable backlash? Reason one- an obvious plea. My meatballs are gluten-free and casein-free, in other words, GFCF. My audience. My people.
These meatballs also happen to be egg-free (yes, I hear the snorts of derision- may you wake tomorrow with a blooming albumen rash and come crawling back to peruse my egg-free recipes).
Reason number two? My spaghetti and meatballs? Killer. I'm serious.
Meatball bliss.
Dish of the Month December Cooking the recipes of Nigel Slater
Id like to thank all of you who have travelled the Nigel Slater journey with us, some hopping on and off the carousel, others who bought a season a ticket and rarely stepped off for a break. There will be a December round up and a final post where Sue and I will choose our Dish(es) of the Year and celebrate the fabulous recipes that you have all cooked up for this little blog challenge.
My final hurrah, as 2013 draws near to its end, features one of my favourite things about Christmas - the leftovers! Mincemeat Hot Cakes is a very simple recipe using lightly whipped egg whites to help, the flour, mincemeat and egg yolk mixture to rise. I managed to whip them up in about 15 minutes from ingredient assembly to pan.
Nigel suggests serving the hot cakes with some leftover brandy butter, as I didnt have any I simply added a little butter to the warm hotcakes. They were really fruity, not as light as Scotch Pancakes more of a solid type of hotcake, very tasty though and the flavour of the spices in mincemeat really came through.
If you would like to take part in Dish of the Month, then please:
- Make a Dish of the Month from ANY recipe by Nigel Slater
- Link to Farmersgirl Kitchen or A Little Bit of Heaven on a Plate
- Use the Dish of the Month logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook or @Heavenona_plate and #DishoftheMonth and we will re-tweet it to our followers.
- If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
- If you are using recipes from the BBC Food website, please link to the recipe on BBC Food rather than publishing the recipe. Likewise recipes on the Guardian Lifestyle website.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.
Thursday, March 27, 2014
Vegetable Masala Rice
Vegetable Masala Rice
Ingredients
- Rice ½ kg
- Bottle gourd 250 gm
- Green gourd 250 gm
- Peas boiled 1 cup
- Tomatoes 3
- Onion 1
- Ginger garlic paste 1 tbsp
- Chili powder 1 tsp
- Crushed red pepper 1 tsp
- Turmeric 1 tsp
- Coriander powder 1 tbsp
- Cumin powder 1 tbsp
- Yogurt 125 gm
- Water 1 cup
- Salt to taste
- Oil ¼ cup
Method
- Heat ¼ oil in a pan, add 1 tbsp ginger garlic paste and 1 chopped onion. Fry till onion is just softened.Now add 250 gm chopped bottle gourd, 250 gm cubed green gourd, 1 cup boiled peas, ½ cup boiled chickpeas and 3 chopped tomatoes. Fry well for 2 – 3 minutes.
- In a bowl mix together 125 gm yogurt, 1 tsp chili powder, 1 tsp crushed red pepper, 1 tsp turmeric, 1 tbsp coriander powder, 1 tbsp cumin powder, salt to taste and 1 cup water. Add this mixture to the pan and mix well for 1 – 2 minutes.
- Lower the flame cook till all the vegetables are tender.Turn the flame off and keep aside.Boil ½ kg rice with salt to taste and water till half tender.Now drain rice and spread on top of vegetable mixture. Simmer on low flame for 8 – 10 minutes.Dish it out and serve.
Robert Rodriguez Makes Breakfast Finally a Celebrity that Can Cook!
While checking messages on YouTube, I got a tip about some cooking videos done by Robert Rodriguez, who directed such films and Spy Kids, and Sin City. I usually jump at the chance to post celebrity video recipes, like I did for Paul McCartney, and Christopher Walken. They are fun to watch, easy to ridicule, and usually generate some interesting conversation. But, much to my surprise (and slight disappointment) this Rodriguez guy can cook! He not only makes a great looking breakfast taco, but he makes his own tortillas. Thats some serious cooking chops. Check it out.Announcing my other blog and the Aunt inspired soup series
Heartfelt thanks to your warm, kind and soothing words. I do feel glad I shared my feelings with my blog sisters - you are a wonderful bunch of people. And now I keep my promise of sharing with you my positivity blog - Ive called it The Feel Good Blog. Every little thing that makes me feel good, everything Im grateful for will go in here. Its just two posts old, so you havent missed too much. Please bookmark this site and I would love you to share with me all things that make you smile. Its my little endeavor to share happiness and the feel-good feeling that we can all do with.
So much for my health conscious cooking, I wonder why I was so step-motherly to soups until now. Its just like when you never get down to doing something, its so out of your mind anyway. My soup reminder came when I was at my moms place for a while. My mom gave me the gossip that Aunt G has been making soup each evening at 6 - and each day its a new soup, something like Soup of the Day in those nice little cafes. This was enough to spike my interest. And when she said yesterdays Soup of the Day was Cucumber soup, I told her lets go, check on Aunt G now!
My moms sister and my granny live a couple of buildings away, and it goes without saying that when Im there, I drop by my aunts house in the evenings to catch up on whats happening (whats cooking rather). Shes one of the most innovative cooks in the family and shes always upto something interesting in the kitchen. At least most the times, lets say! So that evening, it was a tomato-carrot-lentil soup. OK, so I stole the lentil idea for my soup from her, but hey mine is a more exotic combination. See below.
By the way, if you end up trying my recipe below, please tell me if you didnt go WOW on seeing the colour of the soup, when it came out of the blender! Do NOT forget.
Just to show you the colour - Yeah I know the photo is terrible, but blame it on the lack of practise, the steam and the shaky hand.Soup of the Day - 1
Category - Soup, Quick dinner, No fat
Time to table - Under 20 minutes
Serves - One greedy person
Ingredients
1 cup packed spinach leaves, washed thoroughly
1 medium beet, peeled and cubed
1 small carrot, cubed
1/2 cup cooked yellow lentils (tur dal)
1 medium tomato, quartered
Seasonings - see below
Directions
- In a pan, place 1/2 cup water. Bring to a boil, throw in the beets and carrots. Cover and cook for 10 minutes, till the veggies are nearly tender. Then add in the spinach leaves and tomatoes, covering and cooking for another 2-3 minutes.
- Drain the veggies and let cool. Reserve the drained liquid.
- In a blender, puree the tender veggies, cooked lentils till very smooth.
- Remove this in the same pan with the reserved liquid, add some water to thin out the soup if you wish. Bring to a simmer.
- Serve into a large soup bowl. Season with lots of pepper, pinch of salt and some lemon zest (and a dot of Amul butter too)
Nutrition notes
- My aunt likes to add some milk in the end to most soups, to give them a creamy taste and also to get an interesting colour. However I am against mixing dairy with green leafy vegetables as it makes iron absorption difficult.
- The lentils gave a nice body and an different dimension of mellowed out taste to the soup. You can use any leftover cooked lentils, or anything youve reserved in the freezer.
- In my opinion, lemon zest gives a nice flavour when beets are used, as they give a sharp edge to the metallic taste of beets and spinach.
- A trial proved that people who start their meal with a low cal soup, ended up consuming 20% less in the entire meal. This kind of reduced food (calorie) intake over a period of time, can help reduce weight or maintain lost weight. This is actually true in my case. I had this soup for dinner with two slices of whole wheat bread, toasted, and I had no appetite to eat any more.
Wednesday, March 26, 2014
Panipuri or Golgappa
Pani puri is INDIAN eatable, no where in the world prepare. in other countries also prepare by Indians only. The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh
Preparation and Cooking time 2 hours:
Ingredients:
For Jal Jeera Pani(cumin water):
1. 2 cups chilled water
2. 1/4 teaspoon salt
3. 1/2 teaspoon black salt powder
4. 1/2 teaspoon red chili powder
5. 1/2 teaspoon roasted cumin seed powder
6. 1 tablespoon lemon juice
Method:
· Mix well all ingredients with water, garnish with chopped coriander and serve.
For Garlic Chili Water (lasun wala tikha pani):
1. 1 ½ tablespoons garlic paste
2. 1/4 cup mint leaves
3. 1/4 cup coriander leaves
4. 1 green chili
5. 1 tablespoon red chili powder or your taste
6. 1/4 teaspoon black salt powder
7. 1/4 teaspoon salt
8. 1/4 teaspoon roasted cumin seed powder
9. 1 tablespoon lime juice
10. 2 cups chilled water
Method:
1. Take all Ingredients and blend everything except the water to make a fine paste.
2. Mix this paste with remaining chilled water.
For Mint Water (pudina pani):
1. 2 cups chilled water
2. 1/4 cup mint leaves
3. 1/4 cup coriander leaves
4. 1/4 teaspoon salt
5. 1/4 teaspoon garam masala powder
6. 1/4 teaspoon black salt powder
7. 1/4 teaspoon roasted cumin seed powder
8. 1 green chili
9. 1 tablespoon lemon juice
Method:
1. Blend everything except the water together to make a fine paste.
2. Strain the paste using water as needed, after straining mix the paste with remaining water.
For Stuffing:
1. 2 cups boiled mashed potatoes
2. 1/2 cup black chana (chickpea) boiled
3. 1/4 cup red onion finally chopped
4. 1/4 teaspoon red chili powder
5. 1 tablespoon coriander leaves chopped
6. Salt to taste
7. 1 teaspoon garlic paste (we like garlicky taste if u not like omitted.)
Method:
· Combine all ingredients and mix well. Garnish with chopped coriander.
For Puri:
1. 1 ¼ cups fine semolina (suji)
2. 1/4 cup all purpose flour
3. Water as required
4. Oil for deep frying
Method:
1. Combine the flour and semolina add water as needed to make firm dough.
2. Knead the dough until it is pliable.
3. Allow dough to rest under a wet muslin cloth for 10 to 12 minutes.
4. Divide the dough into about 55 to 65 small balls, Keep them under a damp cloth about 5 min.
5. Start rolling each ball to about small circle.
6. Heat the oil on medium high heat than frying the puris.
7. Press each puri using a slotted spoon till they puff up in the oil.
8. Take the puris out and place over paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.
10. Store in an airtight container when cool.
For Puri (Method II)
1. 1 cup semolina
2. Drinking soda water
Method:
1. Mix semolina and soda water as needed and make firm dough.
2. Cover the dough with damp cloth for 7 - 8 min.
3. Heat the oil and rolling the big size circle (roti).
4. Cut with round cookie cutter and fry until golden brown.
5. This recipe not give 65 to 70 puri, but its very easy way to make puri.
You may also like:
Roasted Vegetables Recipe
My roasted vegetables recipe is so very easy to cook.
The selection of vegetables I use in my roasted vegetables recipe compliment each other really well. The marinade I pour over the vegetables gives the vegetables such a delicious flavour when roasted in the oven.
You can eat this roasted vegetables recipe on its own or with your favourite chilli sauce or you can use this recipe as an accompaniment to a meat or fish dish.
I cooked these tasty roasted vegetables with my oven baked salmon recipe and the match was perfect.
Ingredients for Jeenas Roasted Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum
3-4 Carrots
Handful Cherry Tomatoes
1-2 Medium Tomatoes
For the Marinade
1 tsp Paprika
1/2 tsp Kalonji Seeds
Pinch Dried Basil
Pinch Dried Thyme
Large Pinch Dried Chives
Few Drops Lemon Juice
Olive Oil (approx 5 Tbsp)
(Chilli powder or chilli flakes can be added if desired)
Picture of marinated fresh carrot.
Picture of marinated fresh tomato.
Picture of marinated fresh peppers.
How to make Jeenas Roasted Vegetables Recipe
Peel and chop the vegetables up into similar sized pieces.
Place onto a large baking tray.
Place onto a large baking tray.
Mix all of the marinade ingredients together.
Pour the marinade all over the vegetables.
Cover with tin foil.
Place into a hot oven at 180C for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.
Sprinkle roasted vegetables with salt and pepper and serve.
See Jeenas Baked Salmon Recipe to eat along side these delicious roasted vegetables.
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