Posts Tagged ‘vegetables’

Roasted Potatoes

November 19, 2012

Submitted by Sandy

Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.

Directions
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Minestrone Soup

March 9, 2010

Submitted by Sheila

Ingredients:

3 teaspoons olive oil
2 leeks, chopped
1 onion, chopped
1+ garlic clove, minced
2-3 carrots, sliced
2-3 celery stalk, sliced
28 oz can Italian-style tomatoes, chopped
7 cups chicken broth
1 cup dry white wine or water
1 tablespoons worcestershire sauce
1 teaspoons basil
1 teaspoons oregano
1 zucchini, sliced
half a small green cabbage, shredded
1 can chick peas, drained
1 can kidney beans, drained
1/2 cup pasta
salt and pepper to taste

Serve with fresh Parmesan cheese

Directions:

Sautee leeks, onion and garlic in olive oil until soft. Add carrots and celery and cook a few more minutes.  Add tomatoes, chicken broth, wine,  worcestershire sauce and herbes.    Cook and simmer for at least an hour. Then add the canned beans, fresh vegetables and salt and pepper and cook for at least antoher hour.  About a half hour before you want to serve the soup add the pasta and cabbage. Serve with fresh parmesand. I double then recipe–and reeze at least half.

What I have added to this soup recipe over the years (not all at once):

fresh green beans cut in 1-2 inch lengths
yellow squashcooked chicken, bite size pieces
little meatballs
cappellini pasta, broken in half or thirds