This works really well all year long in a hot oven, and even better on a grilling basket on your barbecue.
Preheat oven to 400. Use any assortment you like of vegetables, I usually try to go for color and cut the items so they cook at about the same rate – i.e., onions, broccoli and cauliflower take a little longer to cook so either cut them smaller or put them in the oven first, adding the peppers, zucchini and tomato after the first 15 min of cooking time.
Once you have all your vegetables prepped, toss in a generous amount of really good quality extra virgin olive oil, a couple cloves of crushed garlic and a good handful of fresh herbs. Season with salt and pepper.
Turn vegetables out of oil seasoning onto roasting surface. Reserve bowl that the oil and seasonings are in.
Roast until just tender and little brown carmelized bits appear. Anywhere from 30-45 minutes.Toss again into the olive oil, seasoning mix just to brighten up the flavours a bit – taste for seasonings and dust with freshly ground pepper and salt to taste.
Ever wonder how to get those delightfully crunchy tasty pecans served on your favorite restaurant salad?
In a non stick fry pan:
1/2 cup pecans
drizzle with honey
freshly ground pepper and salt
small knob of butter
Toss or stir the pecans to coat well, and continue to toss until they get glossy and darken. Be careful to not let them cook too much – the only tricky part of this is making to sure to watch in the last few minutes so they don’t burn.
Remove from heat and turn out onto a plate. As they cool they will harden and add some seriously good crunch to your salad.
Feel free to experiment with the sweetening agent – I have had just as good luck with using maple syrup, agave syrup or even brown sugar. When I am looking for a spicier finish I also sprinkle with cayenne pepper while they are cooking.
Easily as quick and simple as a package, and no preservatives!
6 tbsp cornstarch
3 cups milk
4 tbsp cocoa powder
1 cup icing sugar
1/2 cup butter
Combine cornstarch, cocoa powder and icing sugar- mix well. Stir in milk.
Stir dry ingredients together and whisk in milk. Cook over medium heat until mixture comes to a gentle boil and continue to boil – stirring so it doesn’t stick or boil over. When it has thickened a bit, remove from heat and stir in the butter until melted.
Easily adapted to the microwave – combine dry ingredients and whisk in milk – heat on high power stirring every couple of moments until it boils and thickens – remove from microwave and stir in butter.
serve with chinese noodles for a quick dinner
3 lbs chicken pieces
1/3 cup dark soy sauce
2 tbsp honey
1 tsp 5 spice powder
3 crushed garlic cloves
1 tbsp minced ginger
2 tbsp sesame oil
Put chicken in ziplock bag or container with a tight seal. Combine the rest of the ingredients, mix well and pour over chicken. Refridgerate – the longer the better. (In a pinch I have just thrown it all together and roasted – still fabulous!)
Arrange in a single layer in a roasting dish and roast at 350 for 30 minutes – turn over and roast for a further 30 minutes, basting.
This recipe is for chicken pieces – with skin, and on the bone. If you are using boneless/skinless chicken the cooking time will be much less.