Roasted Vegetables

It’s not very often any more that we have company over for dinner. However, our dear friends from Northern Ireland were going to be in town for 3 weeks, and we always have them over for dinner when they are here in town. Of course, I always wonder what I should serve for dinner when they come, knowing that they are invited out for dinner a lot while they are here. I asked the guys what they thought, and both of them said Alfredo sauce! I had been thinking of chicken, so I thought that serving the chicken with Alfredo sauce was a great idea. Serving a nice green leafy salad was a given since I knew that they loved good salads.  The hubby had some fresh new potatoes that he dug up the morning of the meal, so I needed a way to serve them as well as a hot veggie dish.

It wasn’t hard to come up with this roasted vegetable dish. It was fast and easy to make and absolutely delicious!  This recipe serves about 10, depending on how much everyone eats. I served the leftovers in a brothy soup on Saturday for lunch.

Doesn’t this look amazing?

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You can use just about any veggies that you want. Here is how I made mine. I didn’t use peppers since one of our guests has a severe allergy to peppers, but next time, I will probably add them.

1 large zucchini

1 large summer squash

1/2 lb. asparagus, cut into 1-inch pieces

1 medium red onion

several carrots, peeled and cut up into small pieces, about 1-1/2 cups

2 medium broccoli crowns

about 1-1/2 cups chopped mushrooms

1 medium head cauliflower

about 7-8 new red potatoes, cut into 4ths

1 tsp. minced garlic

1/2 c. olive oil

salt, pepper, garlic powder, onion powder, basil, parsley, and any other seasonings you desire

Wash and cut up the veggies into bite-sized pieces. Place all of them into a very large bowl for easy stirring. Combine the seasonings and olive oil. Pour over the veggies and stir well to coat all of the veggies.

Lightly spray a large jelly-roll pan. Spread the veggies out on the pan. Bake in a 425 oven for about 12 minutes. Remove pan and stir the veggies to turn them over. Return it to the oven and bake about 10 more minutes or until veggies are tender. **Watch them carefully!! You don’t want them to burn!

Crustless Mushroom Breakfast Quiche

If you’ve been reading my blog for any length of time, you know that I have oodles of cookbooks! Over the last few years, I have also collected oodles of recipes that I have printed after downloading them from the internet.  And I also have recipes that I have kept in a zip-close bag in my cupboard…just like my mom used to do! (You can read about that memory here:  https://cookbookexperiment.wordpress.com/2010/10/12/the-best-is-not-always-from-a-cookbook/

A few weeks ago, I decided that some organization of these recipes was called for.  So when I had some time alone one evening (the hubs and sons were out), I sat down and went through all those recipes.  Some I discarded because I had had them for a while and had never made them.  The others I categorized and put into page protectors.  Then I put them into a 3-ring binder with dividers.  It is so nice to be able to flip through that notebook and find the one I want!   I still kept a few special ones in that zip-close bag…can’t get myself to get rid of that particular memory of mom!

001One of the recipes that I found while organizing my recipe notebook is a low-carb breakfast quiche.  I discovered it years ago in a library book when the hubs went on a high-protein/low-carb diet for a while.  He really enjoyed it then, so I decided to make it again this morning for breakfast  I will give you the exact recipe first and then share the options that I tried when I used to make this regularly.

1 tsp. butter

1/4 c. cream or whole milk

4 oz. grated cheese

2 c. sliced mushrooms

dash of dried basil, paprika, and black pepper

2 eggs, slightly beaten

1 can spinach, drained well

Butter the bottom and sides of a 9-inch glass pie pan.  In a medium saucepan, heat the cream until scalded. Remove from heat and quickly stir in grated cheese.  When cheese is melted, add mushroom slices, basil, paprika, and pepper.  Let cool for several minutes.

Add eggs, one at a time, mixing well.  Stir in spinach.  Pour into pie pan and bake at 325* until set, about 45 minutes.  Serve warm or cold.

OPTIONS:  use Monterey Jack cheese, cream cheese (softened in microwave) , or cheddar cheese.  Add 1/2 lb. cooked and crumbled sausage or ground beef.  Add about 4 slices of bacon, cooked and crumbled.  Add about 1/2 tsp. dried hot pepper powder.  One can of mushroom slices, drained works as well as fresh mushrooms.