Roasted Vegetables

It is roasted vegetables day. Faye was responsible for the Brussels Sprouts & hazelnuts which were marinated with stone ground mustard, butter, salt and pepper. The buttercup squash and onion were basted with a mixture of olive oil, green mango powder (amchur), cumin powder, Kashmiri red chili powder and black salt. The zucchini slabs were … More Roasted Vegetables

A Harebrained Experiment & A Fairly Normal Breakfast

You will likely think I’ve really gone off the deep end this time. I found this Hot Pepper Raspberry Chipotle Sauce on the reduced price/discontinued items rack at the grocery store and thought it looked interesting. I like the combination of sweet and heat, so I bought it. Then this morning I got the harebrained … More A Harebrained Experiment & A Fairly Normal Breakfast

Bourbon Glazed Mushrooms, Pearl Onions & Radishes In An Omelet

Most of the time the meals and dishes I prepare are determined by what is on hand and/or what needs to be used up. This morning what was on hand was some red pearl onions I had been looking forward to doing something special with. What needed to be used up was a portobello mushroom … More Bourbon Glazed Mushrooms, Pearl Onions & Radishes In An Omelet

Pesto Roasted Veggies

Roasted some of my favorite vegetables marinated with pesto. I briefly steamed the cut up sweet potato, parsnip and carrot (barely a minute). Whole padron peppers with the stems on were the finger food component of this dish. The queso fresco, a paneer-like cheese similar to cheese curd, was somewhat crumbly so it was marinated … More Pesto Roasted Veggies