Winter Roasted Carrots


Another winner from the old Desperation Dinner Recipes newspaper clippings. Not the correct photo because it’s missing the onions, garlic and balsamic that make this dish so yummy.  (Just realized this recipe is already incorporated under roasted vegetables, but I never could find it. Go figure! Putting it on its own ensures that I won’t forget about this tasty dish.) Makes about 4 1/2 cups.

  • Cooking oil spray
  • 2 pounds baby carrots
  • 4 small onions
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried tyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons balsamic vinegar

Preheat oven to 475 degrees. Spray an 11 by 13 inch roasting pan with cooking oil spray. Place the carrots in the pan. Peel the onions and cut them into quarters. Cut the quarters in half again and add the pieces to the pan with the carrots. Peel the garlic and add the cloves to the pan. (If they are very large I cut them in half or quarters.)

Drizzle the olive oil over the vegetables, then sprinkle the thyme, salt and pepper over them.  Stir and toss until all is coated with oil. Bake, uncovered, 12 minutes. Remove the pan from oven and stir. Return to the oven and bake 12 more minutes, stirring every 4 minutes, until the carrots begin to brown and are tender when pierced with a knife tip.

Remove from oven and drizzle vegetables with balsamic vinegar. Stir and toss the veggies until the vinegar is well-distributed. Serve immediately or cool and refrigerate in a covered container for up to 4 days.

NOTE: Sometimes the water sprinklers in supermarket produce sections waterlog the bags of baby carrots.  Your carrots will brown better if they have not been saturated with water.


Published in: on January 25, 2018 at 11:10 am  Leave a Comment  

Savory Stuffed Green Peppers

This recipe comes from the Diet for a Small Planet Cookbook published in 1971. I think of this cookbook as a “hippie” book because its goals were political and economic –  to use the earth more efficiently, rather than the more modern diet goals of reducing weight.  But, I must admit that I have only used this one recipe over the years from this book. I’m sure all the others are just as tasty.

Have ready:

  • 6 green peppers, seeds and membranes removed,
  • 1 cup dry beans, cooked and mashed (about 2 1/4 cups); pintos are good – (I normally use a can of pintos)
  • 1/2 cup cheese grated  (undefined, but I normally use monterey jack or medium cheddar)


  • oil as needed
  • 1/2 onion chopped fine
  • 1 cup chopped celery

Stir in:

  • 2 cups tomatoes, canned (drain, save liquid), or 3 fresh tomatoes, chopped
  • 1 12-oz can corn
  • 1/2 tsp basil
  • 1 tbsp parsley, chopped
  • 1 tsp each dill weed and cayenne pepper (or less if you prefer)  – I only ever put a dash of cayenne in; don’t like them too spicy
  • 1/4 tsp cumin
  • salt to taste

liquid from canned tomatoes or water, as needed

Add liquid if the mixture is very dry. Salt to taste. Fill the prepared peppers with the mixture, top with the cheese, and bake at 400 degrees F in a pan with 1 inch of hot water in the bottom. Check to be sure the pan doesn’t dry out during the 25 to 30 minutes of baking.

6 servings – Complementary protein: beans + milk product
average serving = approx. 7 g usable protein; 16-20% of daily protein allowance

The recipe never states to stir in the beans to the mixture, but that’s what I do.  I have also microwaved the prepared peppers for 3 – 4 minutes so they are slightly par cooked before filling them.  The peppers will offer the crunch, but we don’t like them so crunchy that they seem uncooked.

I’ve done variations, substituting green onions or red pepper for the celery if that’s all I had.  What makes this recipe so interesting and tasty for me is the DILL combined with beans (and tomatoes&corn)

Published in: on September 2, 2012 at 2:56 pm  Leave a Comment  

Baby Bok Choy

About a month ago a Chinese restaurant made up a special order of bok choy just so we could have more vegetables with our dinner.  It was very yummy. I thought it should be a vegetable I cook regularly, seeing that I  live in an area where there are a ton of Asian markets, all of whom carry Bok Choy.  But it took a trip to the beauty salon where I had time to peruse recipes in a magazine to actually inspire me to take this bold step into another culture’s vegetable.  With the recipe stashed in my handbag after tearing it out of the magazine, I headed to the nearest Asian market which happened to be Japanese.  I saw these tender little baby bok choy and fell for them, but I still wasn’t sure how I was going to fit them into a meal. That problem was solved when I went to my market today and found teriyaki marinated chicken breasts on sale. I finally had 2 things that went together. So here’s what I did to make the bok choy.

  • 2 tsps vegetable oil
  • 1 red jalapeno chile, seeded and thinly sliced (optional)  (I didn’t have this so I threw in some red pepper flakes at the end.)
  • 1 garlic clove, thinly sliced
  • 1 piece (1 inch) fresh ginger, peeled and thinly sliced
  • 1 pound baby bok choy, cut in half lengthwise
  • 3 tablespoons water
  • Coarse salt

1. Heat oil in a large skillet over medium-high heat. Cook jalapeno, garlic, and ginger for 1 minute.

2.  Add bok choy and water, and steam, tightly covered, until tender, 7 to 8 minutes. Uncover, and cook until any remaining liquid evaporates. Season with salt.

(I missed the bit about salt so I didn’t use any, but I did feel like I could have put some soy sauce on it which must have been the missing salt.  But I didn’t do that either as the plentiful garlic and ginger were very flavorful.) My photo shows 1/2 pound of bok choy, half of this recipe… well, except for the garlic… always use all the garlic clove.  Why waste it by only putting in 1/2? Oh and I used the full amount of water for the 1/2 pound. The pan was too big for only half the water, I thought.

September 2013 Update

New tasty addition to bok choy recipe.  Marinate (8 – 12 oz) chopped chicken for a couple of hours in:

  • 1 TBL Hoisin Sauce
  • 1 TBL Soy Sauce
  • ! TBL Rice Wine Vinegar or dry Sherry
  • 1 TBL Honey
  • Garlic, minced
  • Ginger, chopped

Chop 1/2 large onion. Coarsely chop baby Bok Choy.  Saute onion in sesame oil and remove.  Saute Chicken; add more garlic and ginger and leftover marinade. Can add chicken broth to make more sauce.  Add onions back in and bok choy. Finished when bok choy is slightly wilted.


Published in: on December 4, 2011 at 9:28 pm  Leave a Comment  

Roasted Potatoes and Other Veggies

They must have ordered too many potatoes for Thanksgiving at the store I shop at. When I went shopping on Sunday, after Thanksgiving, they had piles of these baby Russet potatoes for 25 cents a pound.  I bought a 2-lb package, and when I got home,  found this recipe on the package. A fairly easy procedure I SHOULD be able to do without following a recipe.  But, I like these reminders on line of how I changed the recipe.

  • 2 lbs potatoes, cut in half – do not peel; the peel is very nutritious and it adds “interest” and color.  (how funny is that line? from the recipe, not me)
  • 3/4 lb onions, peeled, cut into 3/4 inch wedges
  • 3 tablespoons olive oil

Preheat oven to 400 degrees. Pour oil into a 10 1/2  x 15 1/2 inch pan. Add the potatoes and onions and toss to coat with oil. (I added two very large garlic cloves, sliced.) Cover with foil and roast for 30 minutes. Remove foil, and add:

  • (oops, already swayed from the recipe… I added about a cup of baby carrots, split in half and coated in olive oil at this point. Didn’t think Luigi would like the broccoli and I wanted more vegetables besides potatoes.)

Raise heat in oven to 450 degrees. Continue to roast with no cover another 10-12 minutes.  Remove, and add remaining ingredients and toss thoroughly.

  • 1/4 cup balsamic vinegar
  • 1 tsp dried thyme or rosemary
  • 1/2 tsp garlic salt, or to taste  ( I added only salt because I had garlic cloves in the mix)
  • 1/4 tsp freshly ground black pepper.

The potatoes were pretty well cooked at this point. I added (as the recipe instructed) a handful of small broccoli florets. According to the recipe, “don’t cook the broccoli too long; it should be “crispy.”  I think I cooked everything another 15 minutes.

My potatoes never got very crispy, (I think they should be cut in quarters, at least.)  but they were very tasty with the balsamic vinegar and all the other stuff.  Even Luigi liked the “crispy” broccoli.

I’m going to add another similar recipe here that we like a lot, so I can find it when I need it.

Winter Roasted Carrots

  • 2 pounds baby carrots
  • 4 small onions
  • 6 gloves garlic
  • 2 tabllespoons olive oil
  • 1 teaspoon dried thyme (or rosemary)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tsps. balsamic vinegar

Preheat oven to 475 degrees. Spray an 11 by 13-inch roasting pan with cooking oil spray.  Place the carrots in the pan.

Peel the onions and cut them into quarters. Cut the quarters in half again and add the pieces to the pan with the carrots.

Peel the garlic and add (or chop in big pieces) to pan.

Drizzle the olive oil over the vegetables, then sprinkle the thyme, salt and peper over them. Stir and toss until the vegetables are coated with oil.  Bake, uncoverd, 12 minutes. Remove the pan from the oven and stir. Return the pan to the oven and bake 12 more minutes, stirring every 4 minutes, until the carrots begin to brown and are tender when pierced with a knife tip.

Remove the pan from the oven and drizzle the balsamic vinegar over the vegetables. Stir and toss the vegetables until the vinegar is well-distrubuted. Serve.

Published in: on November 28, 2011 at 9:31 pm  Leave a Comment