If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. 
Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. 
Bake for another ten-fifteen minutes or until they are tender. 
Sprinkle lemon juice over before serving, and enjoy!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
Blessings.
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
Add one cup of Kosher Salt (yes, a whole cup).
Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.
They used fresh chives, and I had dried chives so that is what I used. 1/4 cup of chives, and a stick of unsalted butter melted.
When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).
Place potatoes in a bowl (they should still be hot). Pour butter and chive mixture over the potatoes. Gently stir to coat the potatoes.
These are NOT salty at all. I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy. I served these with a rib-eye steak and salad.
Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. 
Serve with some green onions on top and additional soy sauce.
Drizzle the marinade over the top of the Bok Choy.
Roast in a pre-heated 350 degrees oven for about 15-20 minutes. 
If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Half of a package of cream cheese – soften in a bowl.
Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.
Mix thoroughly, then add the crab by folding the crab in gently. 
Spoon mixture into the mini bell peppers.
Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.
These were really good, but definitely needed salt and pepper.
I bought these the other day…washed, and cut into quarters or halves.
I decided to roast them with some olive oil, salt and pepper.
Baked for about 30 minutes or until softened, and slightly browned.
I loved these. David doesn’t care for them, but these weren’t bad per him.
My plate…too much food and I didn’t eat all of it.
Blessings.
Got together my ingredients for the liquid portion of the quick pickles.
White and Apple Cider Vinegar, red pepper flakes, salt, water, and ground mustard. Boil 8 quarts of water, and place the containers (jars for the pickled items), in sudsy water. Let them soak (I soaked the lids as well). Rinse with boiling water as well, and let dry.
Begin by placing the liquid (2 cups of vinegar and 2 cups of water) into pot, add 1 Tablespoon of salt.
One clove of garlic, peeled.
1 Tablespoon of red pepper flakes. I also added whole mustard seeds-1 Tablespoon (forgot to take the picture).
Bring to a boil, and reduce to a simmer. Simmer for about 8-10 minutes.
Prep the beans, by snapping the ends off, then rinsing them with cold water.
I assembled my jars, and then sorted the veges to the jars. One small jar of garlic, and two jars of cucumbers.
I added fresh dill to each jar. Depending on how much you like the herb, you can add more or not add it all.
To the jars with the green beans, I also added a raw garlic clove.
Cool the liquid slightly, and then pour over each of the vegetables until they are covered.
Then add the lids to the jars and let cool on the counter.
I placed these in the refrigerator once they cooled. These are a quick pickle, so you don’t have to do the entire canning process. (I wish I could tell you what that process is, but I haven’t done it yet. I plan to this spring with other vegetables I hope to get at the farmers market.)
Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.
Once the shallots are almost clear, add mushrooms. I used baby portbella’s.
After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. 
Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.
Cook for about three minutes so that the alcohol can be cooked out. 
Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.
For the finishing, I added two tablespoons of butter (unsalted). 
I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.
My plate (still using a small salad plate as my serving plate). And, David liked it as well.
Salt, pepper, and olive oil and toss to coat evenly. 
Bake at 350 degrees until golden, and crispy, about 30 minutes (in my oven).
I always add some salt after cooking. 
I am posting more of the recipes I do a regular basis for our kids. Simple ones, I know, but for them, a permanent record of what I cook. Hopefully, you won’t be bored with them, and might even enjoy them as well.
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