Wednesday, September 22, 2010

Roasted Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 475 degrees

In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.

Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.

***I got this recipe on but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!

Tuesday, September 21, 2010

Best Fresh Salsa EVER!

Mr friend introduced me to this recipe a while ago and I love it! It makes a lot which I just freeze in freezer containers. I have found that by freezing this it tastes a lot more like fresh salsa than the canned version. It is nice to have some salsa canned and some frozen.

- 51 Roma Tomatoes
- 8 Purple onions
- 17 jalapenos
- 8 green peppers
- 34 garlic cloves
- 17 tsp salt
- 17 T Apple Cider vinegar
cilantro to taste ( usually use at least one to two bunches, just depends on how much you like cilantro:)