Healthy Roasted Veggies

Roasted Zucchini

I make roasted veggies multiple times every week! It's a healthy side dish that goes so well with so many types of food. My typical go-to veggies are butternut squash and zucchini. I've also used my general technique on broccoli, cauliflower, and sweet potatoes. 

Roasted Butternut Squash

Here's how I make them:

• Preheat the oven to 400 degrees
• Cube or slice your veggies. (I often do this for all of them at the beginning of the week and then roast them throughout the week as we need them. I just store them in a container of water in the fridge.)
• If your veggies are wet, pat them dry with a dishcloth. 
• Spray/coat your cookie sheet/pan with olive oil. I have a pump of olive oil and just spray a little bit on to keep the veggies from sticking.
• Spread them out on the pan - always give them more room than you think they need! They don't roast as well when they are crowded (especially the butternut squash).
• Sprinkle them with the seasoning of your choice - I use Parmesan cheese (1 Tbs max for a large cookie sheet) and a "All-Purpose" seasoning (salt-free and again probably 1 Tbs for one pan). You really don't need to add extra salt beyond what's in the Parmesan. 
• Roast the veggies for 30-40 minutes (30 for zucchini, broccoli, and cauliflower and 40 for squash and sweet potato cubes). 

Happy Peach Cobbler

Like much of the food I eat, this recipe brings back happy memories. Growing up, cobbler was typically biscuits on top of a fruit filling. This recipe changed that. Instead of plopping biscuits on top of the fruit, you pour a batter over melted butter and plop the fruit on top. The fruit sinks as the cobbler bakes creating a cake layer on top and peachy goodness on the bottom. 

Ingredients:

• 4 cups cubed peeled fresh, thawed, or canned peaches
• 1 cup sugar, divided
• 1 tsp. almond extract
• 1/4 cup butter, melted
• 3/4 cup flour
• 2 tsp. baking powder
• 3/4 cup milk

In a bowl, gently toss the peaches, 1/2 cup of sugar, and the almond extract. Pour the butter into a 2 quart baking dish. In a second bowl, combine the flour, baking powder, and 1/2 cup sugar. Stir the milk into the flour mixture. Pour the batter evenly over the melted butter (do not stir!). Spoon the peach mixture over the batter. Bake at 350 degrees for 50 minutes or until the top is golden brown. Makes 4 generous servings. 

Happy Sweet and Sour Sauce

Everybody loves this recipe! I have yet to meet anyone who didn't like it. Making this recipe (or maybe I should say eating the results) always makes me happy. It's a recipe that's been handed down from family and friends for many years.

I love serving it with chicken, on rice, or with meatballs. It's so much better than that fake pink stuff you get from Chinese places. I think it tastes like the authentic kind you can get at Thai restaurants. I have so many happy memories associated with this recipe and I hope you enjoy it too.

Ingredients:

• 3/4 cup sugar
• 1 tsp. ground ginger (or more if you like)
• 2 Tbs. soy sauce
• 1 Tbs. pineapple juice (from the canned pineapple later)
• 3 Tbs. vinegar (I've used white, apple cider, and rice vinegar, it doesn't matter what kind you use)
• 3 Tbs. ketchup
• 1 can crushed or tidbits pineapple (20 oz. or however much you'd like to add)
• 2 Tbs. cornstarch
• 1/2 cup water or pineapple juice

Directions:

Combine the sugar and ground ginger in a sauce pan. Add the soy sauce, 1 Tbs. of pineapple juice, vinegar, and ketchup. Combine and bring to a boil while mixing regularly. While the sauce is heating up combine the 1/2 cup water or juice with the cornstarch in separate container. Once the sauce is boiling add the cornstarch mixture to the sauce pan. Stir while again bringing to a boil. Allow it to boil for another minute or until the sauce thickens. Remove from heat and add the pineapple before serving. Enjoy!