Kitchen Chat and more…
Kitchen Chat and more…
1 pound sweet potatoes , cut into 1 ¼-inch cubes
¾ pound carrots , cut into 1 ¼-inch pieces
¾ pound parsnips , cut into 1 ¼-inch pieces
1 hard squash , seeded, cut into 1 ¼-inch pieces
1 large red onion , peeled, with root end left intact cut into ½-inch wedges
¼ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves or rosemary
Salt and pepper
Nonstick cooking spray
Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20×15), or 2 large ones (18×12), with non-stick cooking spray.
Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes.
Uniform Size – Cut vegetables in similar sizes as best you can for even cooking. You can chop your veggies 1-2 days before roasting. Store in the fridge submerged in cold water and covered with plastic wrap so they don’t turn brown. Drain and pat dry when ready to roast.
Oil – Vegetables should be well coated with the olive oil mixture so they crisp up and don’t stick to the sheet pan.
Pan Size – Use large enough baking sheets with a shallow rim so the veggies can be spread in an even, single layer. If piled together in a higher-rimmed casserole dish, they will steam rather than caramelize.
(from the food network kitchen)
1.5 lb potatoes, cut into 1-inch cubes, held in water until ready to use
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
1 1/4 cup ricotta (or any cheese you’d like)
1 large egg
1 cup pecorino romano or parmigiano reggiano
pinch of salt
2 grated medium zucchini
1 cup Italian breadcrumbs
1/4 cup fresh dill (or any herb you’d lke)
Please note: You can use any cheese of choice. You can absolutely bake these in the oven just keep an eye on them and bake at 400-425F.⠀⠀
In a bowl, add ricotta and egg and give it a mix. Continue to add the rest of your ingredients and mix well. Take a spoon and scoop your mixture so that you have even patties. Roll each one into a ball and flatten them. Once they are all shaped, you can spray them on each side with some cooking spray and air fry them at 400°F for 10 minutes.