While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa.Preheat the oven to 375 degrees F. Wash and cut your favorite mix of vegetables and toss them into a large baking pan.
1 sweet or red onion, cut into wedges
Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.
Cider Roasting Sauce:
3 tablespoons extra virgin olive oil
Stir to blend. Pour the sauce over the veggies, toss well to coat. Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- until the veggies are tender, and to your liking. Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.
More Options: Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through. Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups. Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
Recipe ©2005-2011 Karina Allrich
Waldo County General Hospital Aid’s annual yard sale will be held on Saturday, May 28th, starting at 8 a.m., rain or shine, at the hospital’s education center, 118 Northport Avenue, Belfast.
Thanks to the efforts of many Aid members, the sale once again promises to be a major fundraiser for the Aid with a full room of bargains on books, puzzles, jewelry, toys, clothing, craft items, music, furniture, dishes and especially those must-have items falling under the category of ‘white elephant’.
Muffins, coffee and other breakfast items will also be for sale.
Donations of good quality items will be accepted the day before, on Friday, May 27th, at the education center from 9 a.m.-2 p.m. Volunteers will check if items are usable for the sale. No computers, televisions or large appliances, please.
Call the hospital’s community relations department at 930-6739 or chairperson, Ellen Kenney, at 338-4232, for more information. All proceeds benefit Waldo County General Hospital.
This colorful side dish comes alive with orange flavor
Recipe Source: Deliciously Healthy Dinners
Chicken is split, marinated in a blend of cilantro and lime, and oven roasted to create this flavorful dish.
Roasted chicken is a comfort meal that speaks to all regions of the U.S. It’s an important recipe that every cook should have in their repertoire. Not only is it an economical way to feed the fam, but it’s also a double do-er. There are countless ways to season & eat the meat AND you can save the bones to make stock. After years of dry, flavorless roast chicken attempts, I feel like I’ve (humbly) perfected the roast chicken.
Zesty Cilantro Lime Roasted Chicken
Get your chicken out of the fridge pronto. It’s ultra, super important, for the most moist roasted chicken ever created, that you bring the chicken to room temperature. Think about it this way, if you stick the chicken in the oven straight out of the refrigerator, at least 1/2 of the time it’s cooking, you’re actually trying to bring the temperature of the chicken up…and by doing it this way, you’re getting different temperatures within different parts of the chicken, so some parts cook faster than others, resulting in dryyyyyy chicken.
Now we’re going to split the chicken in half — trying to get it to lay flat as it can. Splitting the chicken in half is just another trick that will help the chicken cook faster, thus keeping it moist. Using a pair of kitchen shears, or a cleaver, cut the chicken along its back (not the breast side), making sure you start cutting to the side of the backbone, don’t actually cut into the chicken’s backbone. Sit the chicken on the counter to give yourself a sturdy base and start at the neck opening, cutting down towards the end at the tailbone. The chicken will look like it’s doing a split — sort of. Lay the chicken, breast side up, in a roasting pan or large oven-safe baking dish.
In your food processor, puree the lime zest & juice, green onions, garlic, olive oil and salt. Also add the cilantro, but I want you to include the stems, along with the leaves. Think of it as nose-to-tail cilantro use. Smear the mixture all over the top of the chicken. Use the time it takes the chicken to come to room temperature as marinade time too.
Preheat your oven to 400F. Clean off the bottom of a cast iron pan and lightly grease it with oil. Stick the chicken in the oven and place the bottom of the cast iron pan on the top of the chicken. This allows the oven heat to cook the chicken from the bottom and the cast iron pan to crisp the chick from the top. Bake until the temperature in the thigh of the chicken is around 150-165F. It should take about 45 minutes. Carefully remove the cast iron pan from the top of the chicken, and if you’d like the skin crispier, just stick the oven on broil and peek at the chicken every minute until it’s done to your liking.
What do I do with a bowl of leftover roasted vegetables? I make a flourless quiche!
2 cups roasted vegetables (I used a medley of broccoli, zucchini, carrots, garlic, sweet potato, peppers)
4 oz. Cheddar cheese, grated
4 eggs, beaten
1/2 cup light cream, Half & Half (or non-dairy cream)
A pinch of nutmeg
A pinch of Old Bay Seasoning
10 sweet grape or cherry tomatoes, halved
Chopped basil or parsley
Pre-heat the oven to 375 degrees F. Lightly oil a 9-inch glass pie plate.
Layer the roasted vegetables in the bottom of the pie plate (I layer the potatoes first.) Scatter most of the shredded cheese over the vegetables. In a large 4-cup Pyrex measuring cup, or mixing bowl, use a fork to beat the eggs with the cream, and add a pinch of nutmeg. Pour the egg mixture all over the veggies and cheese, allowing it to seep in. (I lightly press down a bit with a thin silicone spatula to make sure the custard mixture sneaks in to all the nooks and crannies.) Press the halved tomatoes all over the top; sprinkle a tad more of the remaining cheese; dust lightly with basil or parsley.
Bake the pie in the center of a pre-heated oven for 30 minutes, or until the center of the pie is set, and the edges are turning golden brown. Set on a wire rack to cool for five minutes before serving. This allows the pie to settle, and makes it easier to slice and serve.
Serves 4 for dinner; 5-6 for lunch. Light and tasty with a side of crisp greens or fruit salad drizzled in a raspberry vinaigrette.