So I was making omelettes this morning, and as I tossed in a handful of veggies I remembered Lori asked about roasting broccoli ... and then I remembered Dawn asking about lasagna and - I can't find the comment now, but - I seem to remember someone asking about taco potatoes a while back ...
So it's time for a a little food chat this Wednesday morning! :)
Lori, we love roasting veggies and I've found broccoli quite tasty prepared this way. I wash and trim the florets (leaving a good size "trunk" on the "tree"). I pat them dry and then toss them with some Ken's Italian Dressing. (Sometimes I just use olive oil, salt and pepper, but I find the dressing lends a wonderful flavor.) I then spread the broccoli (and any other veggies I'm using) on a lightly greased, foil- or silpat-lined baking sheet. (We rinse and re-use or recycle our tin foil.) I roast - or bake - the pan of veggies at 425 F. for approximately 30 minutes - checking them after 20 to stir or flip them a little.
Other veggies I like this way are diced potatoes, sweet pepper and onion chunks, and halved baby carrots. This is actually the only way I'll eat carrots! They are unbelievably sweet and tender this way. I also, on occasion, add chunks of turkey kielbasa into the mix and it makes a great meal!
This morning I finely diced the leftover broccoli and carrots and threw them into my omelette (with a handful of shredded sharp cheddar). It was delicious! I don't usually eat a big breakfast, so this will tide me over through lunch, too.
Now, Dawn asked about my lasagna - and I have to admit, I just follow the recipe on the side of the Barilla box! I did add dried basil and oregano to the ricotta cheese mixture and we like ground turkey instead of beef in most ground meat dishes. This is a really easy recipe - delicious the day it's served and terrific as leftovers - Bookworm is in fact heating up a slice for his lunch at this very moment!
As for the taco potatoes ... this is basically ground turkey or beef - or like the last time I made this, chicken - browned and tossed with a pre-made taco seasoning. (We like Bearitos when I can get it.) To cut down on the sodium level, I use half a package of seasoning to a full measure of water. I then serve the taco meat with diced bell peppers, tomatoes, shredded lettuce, sour cream and other traditional taco toppings - all over baked potatoes! It makes a very hearty and filling meal. My family really loves taco potato night!
Ok, one final food note - tomorrow is National Chocolate Cake Day! So you know what that means ... ;D
Hope you're all having a good week so far! Thanks so much for stopping by ... I'll be back again very soon. In the meantime we're bracing ourselves for another big snow tonight - 6-9 inches by morning!
Eep!
