Tag Archives: roasted

Roasted Broccoli

A while ago, I tried this recipe for Roasted Broccoli. Roasting vegetables always makes them taste so much better, and this recipe seemed fast enough to make as a part of our weekday meals. You just have to coat the broccoli florets in olive oil, add salt and pepper, a little lime (sometimes I don’t add this), roast for a short time, and you’re done. I have not cooked broccoli any other way since I discovered this method! You need to try it for yourself, I usually put a lot of lime juice and some salt on my steamed broccoli, but with this recipe I enjoy them as they are. I think this recipe will make it easier for kids to have their broccoli too, at least mine asks for seconds.

I read somewhere that broccoli is one of the healthiest vegetables we can eat, and it is suggested that we have at least ½ a cup of it two times a week. Aside from being packed with nutrients, it has cancer fighting, detoxifying and cholesterol lowering properties. I hope this recipe helps you include your suggested portions on your weekly menu!

Helga

Roasted Broccoli

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Spiderweb Soup (Tomato Soup)

It’s time for us to post recipes for Halloween.  I can’t believe a year has gone by already!  This year I want to try more practical and easy to make recipes, both sweet and savory.  Hopefully, I’ll have time to try out a couple of recipes to post before Halloween is upon us.  This recipe is just homemade tomato soup, with a cream spiral on top to form a spiderweb.  (To make this practical, just use the cream spiderweb idea on canned tomato soup for your kids… I’ll look the other way). This is the second time I try a homemade tomato recipe, because I have to admit that I like the taste of the commercial tomato soup we get from a packet or a can at the supermarket.  It’s what I always had since I was a kid, and the flavor of a particular brand is what I want when I think about tomato soup.  And I know I’m not alone.

Nonetheless, I still wanted to give homemade tomato soup another shot. I am very happy with the flavor of this recipe.  I’m a little embarrassed to say so, but… I love that it tastes like the commercial brand, only better. Plus, I know it’s all natural because I made it at home.  My daughter loved it, and so did my husband. I was asked to make it again.   So you can trust me on this, if you’re looking for a homemade tomato soup, this is the recipe to try.  The only thing I changed, is that I used chicken stock instead of vegetable stock. The original recipe added ½ cup of cream to the soup, apart from the cream used to make the spiral.  When I tasted the soup, it seemed “creamy” enough, so I didn’t add the cream, but it’s entirely up to you.  Also, I need to strain soups.  I like the smooth texture, and even though the original recipe didn’t mention any straining, I needed to do it. (I have childhood issues with lumps in food).

Helga

Spiderweb Soup

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Roasted Red Grapefruit with Honey and Yogurt

Roasted citric fruits is a novel concept for me. I’ve been looking around and there are quite a few recipes in which you can try this.  For example, chicken with roasted limes, it’s said that the flavor of the limes rises to whole new levels and I am eager to try some.

I wanted to choose a simple recipe for roasted citrus fruit so I could really get a taste of it, so when I was at the grocery store and eyed these red grapefruits, I knew it was just the thing to try this method with.  It is perfect to serve for a fancy brunch, or as a light dessert following a heavy meal.  You could serve it with vanilla ice cream, instead of yogurt and try the recipe out with regular oranges or blood oranges.

Oh wait, I didn’t tell you what they taste like!  Of course, the added sugar makes these sweet and because we’re putting them under the broiler, the natural sugar in the fruit also caramelizes. You get a tender texture, with sweet-caramelized-citrus flavor.  The added yogurt and honey are a must have when you try this.  The combination is delicious.

Helga

Roasted Red Grapefruit with Honey and Yogurt

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Roasted Tomato Sauce

Oh this gorgeous red. We’ve had this recipe in the back burner for a couple of weeks now. After a few days of being away from the kitchen – and an overflow of Roma tomatoes – I dived into the kitchen for an entire day. After I baked the Zebra Bundt Cake, I was wondering what to do with all those tomatoes, and then it hit me… Roasted Tomato Sauce! I have been playing with the idea of a mash-up between Tortilla Soup and Red Wine… in a sauce.

This recipe came together as I was cooking. With 25 tomatoes, I had to increase what I usually put into the sauce. You’ll think  that adding only one red bell pepper to the sauce is too little… It was huge!  If you only have medium-sized bell peppers, feel free to increase it to 2 or 3. If you don’t want to add the wine to the recipe, use beef stock instead. Beef stock has the depth of red wine and it’s more flavorful than chicken or vegetable stock. After you add the beef stock, taste and adjust your seasonings.

This sauce is great for pasta, as a Pizza or Bruschetta base.  It can stay refrigerated for up to 8 days. If you freeze it should keep longer, just make sure to thaw it in the fridge rather than on the counter!

Kitty

Roasted Tomato Sauce

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