Tag Archives | recipe

Roasted Zucchini and Carrots

Roasted vegetables - zucchini & carrots

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I hope you are enjoying and embracing all that the spring season has to offer.  As the seasons change from winter to spring, I look forward to the warm weather and the newness of things to come.  Trees are blossoming and flowering bulbs are emerging from the ground here in the Pacific Northwest.   I’ve been trying to get a good head start on planting, cleaning, and organizing the yard and garden…a little progress so far. We lost a few plum trees over the winter from the heavy fallen snow.  Bill was able to remove those fruit trees and made room for a new fig tree.  I hope to have a nice harvest from it this fall.  The rain has been constant with few breaks in the sky and as a result the lush green vegetation is vibrant and new again. Change is constant and as the seasons change, so do we.

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Roasted vegetables - zucchini & carrots

As I prepare to move forward and start blogging again after a long break from it, a simple blog post on how to prepare and roast young baby carrots and zucchini is a nice start.  The recipe is easy to prepare and requires almost no trimming and some peeling {optional}.  By roasting the vegetables, they caramelize and it brings out their natural sweetness. I have chosen to combine a variety of baby carrots of different colors along with baby green zucchini for a visually pleasing and pretty presentation as a side dish.

Roasted vegetables - zucchini & carrots

Roasted vegetables - zucchini & carrots

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serves 4

Ingredients:

1  pound of mixed baby zucchini and carrots {optional – peeled}
2  tablespoons olive oil
5-6 garlic cloves {peeled}
salt and pepper to taste

{Here is a list of other vegetables that will be just as wonderful for roasting: potatoes, asparagus, green beens, mushrooms, beets, radishes, broccoli, cauliflower, fennel, cherry tomatoes, and peppers.}

Preheat oven to 400º F.

1.  Wash and dry the vegetables.  Trim off any long tips or stems.

2.  Place the vegetables and garlic cloves on a large rimmed baking sheet lined with parchment paper.

3.  Drizzle vegetables and garlic cloves with olive oil and toss to coat.

4.  Spread vegetables out in a single layer and sprinkle with salt and pepper.

5.  Bake at 400º F for 25 to 30 minutes until tender.

Roasted vegetables - zucchini & carrots

A healthy and simple side dish to make this spring.

· print recipe ·

Other recipes you might like:
roasted butternut squash soup
roasted potatoes & haricots verts


Posted by Kay

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Flourless Chocolate Cake and Fresh Pink Roses

Valentine's Day Cake and Misc

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This is a rich and decadent chocolate cake that you will want to make for Valentine’s Day or any other occasion.  There is no flour added and with just a few basic good quality ingredients you will be able to make this light and very moist cake. As it bakes, a thin crust will form on the surface and break apart slightly for a pretty and delicate appearance.  Enjoy the cake with a light sprinkling of confectioners’ sugar or a dollop of whipped cream on the side.

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A Little Snapshot of Our Christmas Season

december-christmas

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Merry Christmas to all of you!  I know it has been awhile since my last blog post and I hope to get back to posting more in the near future.  My reasons for the long gap is basically due to the ongoing technical difficulties that have been occupying my time for the past few months. Most of the situations have been solved, and the rest will have to be addressed later.   I made a decision to separated myself from it -for now to spend time with family and friends and enjoy the holiday season.  I still periodically post on Instagram if you are wondering or wanting to know what Bill and I are currently up to. There you will find pictures of our daily life, ideas, and whatever interests us (mostly me).  Here in this blog post I have included some pictures from White Gunpowder Instagram along with other pictures that I took during the month of December.  The above picture is of our little red shed/chicken coop that Bill built to house our chickens.  It was taken earlier this month during  a snow storm. It made for a pretty Christmas picture with a simple wreath hanging on the door.

I hope you enjoy a moment here and Merry Christmas!

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Pumpkin Cookies with brown-butter icing

pumpkin cookies

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This is one of those cookies that you can’t eat just one.  Pumpkin Cookies with brown-butter icing is a favorite fall cookie for our family.  They are soft and tender with a nice balance of cinnamon, ginger, and nutmeg spices mixed in.  Each cookie is topped with a layer of sweet browned butter icing. I discovered this recipe about ten years ago in a Martha Stewart Living magazine. Over the years I have changed and adapted the recipe just the slightest to suite my taste.

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Sharing and Cooking with Julia Child

julia child cookbooks

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As I was putting this blog post together my intention was to share a recipe from one of Julia Child’s cookbooks, but things don’t always go as planned.  I have expanded from one recipe to four and added some personal stories relating to Julia Child.  I hope you enjoy this blog post and maybe be inspired to try one of her recipes. Bon Appetit!

julia child-cookbooks-copper

My earliest introduction to Julia Child was during my childhood years.  My parents would tune to her television cooking shows on PBS and often times I was there to watch it with them. Having followed her over the years, I didn’t attempt to make anything she featured on her shows or from her cookbooks until my later years when I started to cook for Bill and I.  Early in our marriage, Bill noticed I was missing one particular cookbook and surprised me with a brand new copy of  Mastering the Art of French Cooking. The cookbook became my resource for basic cooking questions such as how to boil eggs, cook vegetables, and bake simple desserts. I can’t recall which particular recipe was my first attempt, but one I do remember well was trying to follow all the steps to the recipe on how to make the perfect scrambled eggs {oafs brouillés}. The recipe called for 8 eggs…I might have reduced the quantity by half for the two of us and I think it came out well and we ate it. I have expanded my repertoire since then, but there are still many more recipes that I look forward to trying.  Julia Child published her first cookbook in 1961 and her last book came out in 2006, My Life in France.  To see the entire collection of all her cookbooks, the Julia Child Foundation has on their website a page chronicling them all and when they were published.

· print recipe,  Scrambled Eggs ·

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