Tag Archives: cook

Recipe Monday: Roasted Seasoned Vegetables

Over the weekend, as you can see in my Instagram photos, I had a day of BIG cooking, where a friend taught me how to roast potatoes and vegetables, and perfectly mix seasoning.

This Monday I tried out what I learned on my parents! It came out great, and is fairly simple! I should really start to learn more intricate cooking though, soon…

Ingredients you will need:

Fresh or frozen, unseasoned vegetables

Olive Oil

Paprika

Garlic powder

Sea salt

Oregano

Parsley

Pepper

Red pepper flakes

Lemon pepper

and any other seasonings you would like to use and think would flow well with the rest of the flavors.

First, empty the vegetables into a casserole pan. Then, get out a small mixing bowl or measuring cup and pour in about 3/4 cup of olive oil. Then, add the seasonings by layer, to taste. I put quite a thick layer of garlic powder, salt and lemon pepper, and smaller layers of the rest, and the tiniest touch of paprika.

Mix with a fork.

Grab a pastry brush, or spatula, and carefully and evenly coat each vegetable in the pan, then flip the vegetables and evenly coat the opposite sides. Drizzle the last bits across your vegetables!

Now, throw in the oven at 350 degrees for 15 minutes. After 15 minutes, take the pan out and flip the vegetables over, so they can cook evenly.

Cook for another 15 minutes or so, then take out of the oven. Let cool before serving and enjoy!

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Recipe Monday: Risotto

One of the first major things I learned to cook from my dear chef friend, Evan, was the Italian rice dish of Risotto. I became so good at cooking this that every family holiday I am asked to make it. And other times as well. Now, I share with you dear readers the secrets to this savory dish.

Ingredients you will need:

1 bag of Arborio risotto rice

1 large pepper

1/2 large onion

1 clove of garlic

1tbsp Olive Oil

2 cans of vegetable broth

If you’re not a meat eater, feel free to use chicken or a meat by-product broth, though in my studies I’ve found vegetable broth to make a sweeter risotto.

Start by heating your broth’s in a saucepan on low. Next, begin dicing up the clove of garlic and 1/2 your 1/2 of the onion into a small dish, then the other 1/2 your onion and the pepper into a larger side dish.

Next, take a wok or large saucepan, pour the olive oil and the garlic and onion dices into the pan and heat, almost to a sautee.

Next, add a bit of the warm broth, and a handful or two of the rice, along with a small bunch of the onions and pepper. Stir, until most of the broth has been absorbed by the rice in there, then repeat.

Continue slowly adding the ingredients, stirring, all whilst letting the rice absorb the flavor and moisture of the broth until you have the amount you want. PLEASE remember that the rice is expanding, so be prepared for the increase in size and portions. I personally like to enjoy a nice glass of wine, or some other light alcoholic beverage to consume while cooking; feel free to do the same 😉

After about an hour you should have enough to serve about 5-7 people. Make sure the broth is all absorbed into the rice, then let cool before serving.

And, Enjoy! If anyone makes this I’d appreciate to let me know how it turns out! I know my family always LOVES it. Also, if you do any variations!

Recipe Monday: Pumpkin Pie

Pumpkin is my favorite part of fall; pumpkin muffins (which I made the first week of October), pupmkin bread, and ofcourse, pumpkin pie.

For Thanksgiving I took it upon myself, as the soon to be cooking connoisseur, I helped my father with as much as I could. We made a pumpkin pie from scratch, minus the crust.

Here are the ingredients you will need:

1 can of pumpkin puree

1 cup of sugar

2 eggs

1 cup of melted butter (or whipped butter, or margarine)

1tsp of molasses (we substituted cord syrup for it)

1/4 tsp of nutmeg

1/4 tsp of ground ginger

1 can of evaporated milk

1 pre made pie crust (maybe someday I’ll learn to make it on my own!)

Start by preheating your oven to 425 degrees. Put the dry ingredients into a large bowl, dryly mixing the sugar, nutmeg, ground ginger, and a dash of cinnamon if you so please. Beat the eggs in a separate bowl.

Then mix all the ingredients, including the remaining molasses and evaporated milk, together in the one large bowl. Whisk until smooth.

Pour into the pre made pie crust/s, then bake at 425 for 15 minutes. Then, turn your oven down to 350 degrees, and continue to bake for another 40 or so minutes.

YUM!!