Roasted Cabbage with Lemon

From KalynsKitchen.com
Makes 3-4 servings as a side dish

1 medium-sized heat of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice
generous amount of sea salt
fresh ground pepper

Preheat oven to 450 F.  Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-sized wedges, cutting through the core and stem end.  Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can).

Whist together the olive oil and lemon juice.  Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.  Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.  Serve hot, with additional lemon slices to squeeze lemon juice on at the table, if desired.

Creamy Vegetable Soup

Creamy Vegetable Soup

From Susan I.

Serves 8-10

1 large cauliflower
2 C grated carrots
Broccoli as desired
2-3 C diced potatoes
2 C chopped onion
4 C chicken broth
2 chicken boullion cubes
1 t basil
1 t thyme
1 t salt
1/2 t pepper
1/2 C butter
3/4 C flour
1 quart half 'n' half
8 oz cream cheese, cut into 1 inch pieces

Cut veggies into small pieces, put them in a large pot, add broth, bouillon and spices. Cook on medium until tender. Set aside without draining.

In a separate pan melt the butter, add flour and cook about 1 minute, forming a roux. Slowly add the half 'n' half and cook, stirring constantly until thick. Add cream cheese and stir until the cream cheese melts. Combine with veggie mixture and cook, stirring occasionally until warmed through.

Roasted Canned Tomatoes - Crock Pot Style

I was feeling lazy with cooking the other day, but wanted a yummy tomato sauce to smother my chicken in. So I made THIS but used a crock pot instead of roasting them in my oven for a couple of hours on a hot summer day. It turned out REALLY tasty

2 28 oz cans peeled whole tomatoes, drained, halved, and seeded.
1/2 to 2/3 C extra-virgin olive oil
14 large fresh basil leaves, torn
2 4-inch branches fresh rosemary
1/2 medium red onion, cut into 1/4-inch dice
5 large cloves garlic, coarsely chopped
Salt and freshly ground black pepper

Throw it all together in a crock pot, stir until well mixed. Cook on high for 4 hours, or low for 6-8 hours. Serve over chicken, rice, pasta, or anything else.

Black Bean & Corn Salad

From the Kroger black beans can
Serves 6

1 can black beans, drained and rinsed
1 can corn, drained
1 medium onion, diced
1/2 red onion, finely diced
1/4 C lime juice
1 t cumin

In a medium bowl, mix all ingredients together until well combined. That's it folks, and it's amazingly good.

Harvard Beets

Growing up my mom would make pork roast, parmesan potatoes, and Harvard beets fairly often for Sunday dinner. I was too afraid to try the beets because I was a picky child and beets were a scary vegetable. I've since come to appreciate how yummy they can be.

From Jean Patterson
Serves 4-6

1/2 C sugar
1 T corn starch
1/4 C white vinegar
1/4 C beet juice from can (add water to get full amount if needed)
1 can of beets (sliced or diced)

In a small sauce pan combine sugar and cornstarch, mix until well combined. Slowly add vinegar and beet juice/water. Bring to a boil, stirring constantly until thickened. Add beets and return to a boil.