Roasting Carrots in My Toaster Oven

September 12, 2017September 12, 2017

Roasting Carrots in My Toaster Oven

Roasting CARROTS from the farmer’s market or fresh from your garden makes a nutrient filled tasty dish. On the other hand, organic carrots from the grocery store are wonderfully tasting too and available year round. It is so quick and easy to roast small quantities of vegetables in my small toaster oven. It is such an energy saver especially during hot weather when you don’t want to heat up your kitchen by using your regular oven. Use your own favorite spices. Boy do they taste terrific, it’s hard to save them as a side dish for a meal, I just want to eat them straight from the oven!

Serves: 3 || Prep Time: 15 minutes || Cook Time: 20 minutes

6 – 8 medium carrots
1 tablespoon balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika

Preheat your toaster oven 400°F for 5 minutes (can be roasted in regular oven too). Cut carrots lengthwise, then cut in half again or to make thickness of pieces similar. Place cut carrots in a medium sized bowl; add 1 tablespoon balsamic vinegar or enough to coat; stir until all carrots are coated. Line the baking pan in the toaster with parchment paper; place carrots on the paper. Mix spices together then sprinkle half the spice mixture on the carrots. Place in the preheated toaster oven and roast for 10 minutes. Remove pan from oven, turn carrots over then sprinkle with remaining spice mix. Roast for another 10 minutes. It’s that easy!

Nutrition Facts:
Calories 124 Calories from Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 96mg, Total Carbohydrate 29g, Fiber 8g, Sugars 1g, Protein 3g

We love roasted carrots…well any veggie roasted! So give it a try – let me hear how it worked for you!

August 4, 2017August 5, 2017

Beets and Greens – nothing “beets” the flavor

Roasting market fresh beets is so satisfying! You get a TWO for ONE…the beautiful beets and the beautiful greens! I roast beets about once a week – we cut up the beets for our daily salads and eat the leafy greens with a little peanut sauce…so scrumptious. We love organically locally grown beets for freshness and color variety, then during the off season we purchase red organic at the supermarket. Do we love beets or what! Usually we roast in our small toaster oven – saving energy is always good for the environment, as is, eating whole foods, plant-based.

Serves: 4 || Prep Time: 10 minutes || Cook Time: 30 – 50 minutes

4 large or 6 medium beets, fresh
2 tablespoons balsamic vinegar

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Preheat 400°F. Scrub beets, cut off greens to use later in salads or to sauté. Do not peel or cut off root end. Place in a bowl and coat with a few tablespoons of balsamic vinegar. Roast in regular oven or toaster oven on parchment paper. Depending on size, roast for approximately 30 -50 minutes, turn midway through. After roasting the peels will come off easily.

Nutrition Facts
Calories 43 Calories from Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 64mg, Total Carbohydrate 9g, Fiber 2g, Sugars 7g, Protein 1g

NOW FOR THE BEET GREENS WITH PEANUT SAUCE: Beautiful green leaves steam and pieces of red stems sautéed in peanut sauce.

Serves: 2 || Prep Time: 10 minutes || Cook Time: 6 minutes

4 cups fresh beet greens, stems and leaves
1/2 cup water or more as needed
2 tablespoons fresh peanut butter
1/2 teaspoon garlic powder

Wash the leaves thoroughly. You can use both the tender stems and the leaves from fresh beet greens. Ribbon cut the green leaves, save the red stems and cut into pieces a few inches long. Stir the peanut butter into 1/2 cup of water, add garlic powder. In a skillet heat the peanut sauce, add red stems first, sauté/ steam for about 3 minutes before adding green leaves. Sauté for another 3 minutes, not too long as you want to retain the beautiful bright green color. Enjoy alone as a side or add to various other dishes.

Nutrition FactsCalories 27 Calories from Fat 3, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 196mg, Total Carbohydrate 5g, Fiber 3g, Sugars 0g, Protein 3

July 30, 2017August 3, 2017

Chilled Three Bean Salad

Easily whip up this colorful and delicious salad to take on picnics or potlucks!

Serves: 10 (1/2 cup)
1 (14.5-ounce) can kidney beans, no added salt, rinsed
1 (14.5-ounce) can garbanzo beans (chick beans), no added salt, rinsed
1 (8-ounce) package edamame shelled soybeans
1/2 red onion, diced
2 tablespoons apple cider vinegar
1 lemon (juice)
1 teaspoon rice cooking wine or maple syrup
1 teaspoon honey mustard
1/2 teaspoon paprika
1/2 teaspoon salt substitute
dash pepper and salt

Drain and rinse canned beans. In a medium bowl, add beans, cooked edamame soybeans and diced onion. In a small bowl, mix remaining ingredients together until smooth. Pour dressing over the beans, toss the salad. Chill for 2 hours.

Nutritional Facts: Amount per Serving
Calories 127 Calories From Fat 14,Total Fat 1g, Sodium 17mg,Total Carbs 13g, Dietary Fiber 5g, Sugars 2g, Protein 7g