Crispy Parmesan Smashed Carrots

 

From The Kitchn and Chreryl's Healthy Life. Carrots are my favorite vegetable... Picture is not the greatest, but these are delicious. So good could be served as a appetizer! 

Ingredients:

• 1 pound carrots, about 8 medium carrots, or about 3-4 cups
• 2 tablespoons EVOO
• about 1/2 cup finely-grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili flakes
• fresh ground pepper
• finely chopped fresh herbs for serving, such as parsley

Directions:

Heat oven to 400-degrees.

Peel carrots, then cut crosswise into 2-inch peices. Cut each piece in half lengthwise.

Place in a medium shallow Anyday dish with 1 tablespoon water. Microwave for about 7 minutes or until  knife-tender.

Drizzle 1 tablespoon EVOO over carrots along with salt, pepper and garlic powder. Toss to coat.

Line a large sheet pan with parchment paper. Brush with 1 tablespoon of EVOO and sprinkle with the Parmesan. 

Arrange the seasoned carrots in a single layer atop Parmesan. Using the bottom of a metal measuring cup, smash each piece until flattened.

Roast for 20-25 minutes until undersides of carrots are deeply golden brown.

Sprinkle with red pepper flakes and fresh herbs.

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One Pan Garlicky Zucchini Sauce

 

Ok my new obsession. Anyday freezer trays! This recipe is from ShredHappens on Insta. It can be use as a pasta sauce, spread or just licked from a spoon! I froze in my handy dandy 2 tablespoon trays; ready to pop out of freezer... 

Ingredients:

• 1 large or 2 medium zucchini
• 2 or so tablespoons EVOO
• pinch of salt
•  1 tablespoon onion powder
• 1/2 tablespoon chili pepper flakes
• Italian seasoning, to taste
• 1 package Boursin cheese
• 1 garlic bulb

Directions:

Line an 9x13 inch baking pan with parchment paper and preheat oven to 400-degrees.

Dice zucchini and pass on parchment. Drizzle with 2 tablespoons EVOO.

Combine salt, onion powder, chili pepper flakes and Italian seasoning and toss to combine with zucchini.

Add Boursin cheese in the middle.

Cut off top of garlic bulb, drizzle with EVOO and wrap in parchment paper and add to pan.

Roast for about 40 minutes.

With a fork gently mash the cheese, squeeze out the garlic cloves and combine with the roasted zucchini. 

If serving with pasta, top with Parmesan and fresh basil.

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Cream of Celery Soup

 

This recipe is from Food Network. I followed some of the reviews. Used whole milk instead of heavy whipping cream and added fresh thyme and parsley as my herbs of choice. I added Savory Mushrooms plus some of the sauce before serving and put it over the top! Savory Mushrooms 1/15/2025 label: vegetable

Ingredients:

• 2 tablesspoons unsalted butter
• 2 tablespoons EVOO
• 1 onion, chopped
• salt to taste
• 6-8 stalks celery stalks, chopped
• 1 bay leaf
• 4 cups chicken stock
• 1 cup heavy cream, milk or sour cream
• 1 cup mixed herbs, parsley and thyme

Directions:

Melt the butter with the EVOO in a large pot over medium-high heat.

Add the onions and season with 1/2 teaspoon salt and cook until softened, about 4 minutes.

Add the celery and 1 teaspoon salt and cook until tender, about 7 minutes.

Add the bay leaf and chicken stock and bring to a boil. Reduce to medium low and cook about 20 minutes. 

Add the heavy cream or milk and return to a simmer.

Working in batches, transfer to a blender and puree until smooth, adding the herbs to each batch.

Serve with Savory Mushrooms.

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Warm Jalapeno White Cheddar Dip

 

This recipe was in my archived files & so glad I unearthed! It is totally cooked in the microwave and I used my new obsession, Anyday Microwave small dish and their 2 tablespoon freezer tray. Once made and cooled; I placed in the freezer tray. Once frozen I popped out and packaged 3 per package. So far I have used the dip as a cream sauce over pasta. Just heat gently in microwave, add to the cooked pasta and thin with reserved pasta water. Delicious! You know me, love, love freezer to table. I omitted 3 tablespoons chopped red sweet pepper, as they do not like me... and the 1/2 teaspoon crushed red pepper because the jalapenos I grew and froze are super spicy.

Ingredients:

• 8-ounce block white cheddar cheese - good quality- 2 cups shredded
• 2 teaspoons cornstarch
• 6 tablespoons half and half, whole milk, or condensed milk (I used condensed as had leftover in freezer)
• 2 tablespoons mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 jalapeno, chopped

Directions:

Toss the cornstarch with the shredded cheese in a small Anyday dish. 

Add the 6 tablespoons liquid of choice, mayonnaise, cumin and onion powder.

Microwave on high for about 1 minute, until cheese is mostly melted. Stir and return to microwave for about another minute until smooth.

Add the jalapenos and more liquid if mixture is too thick. 

May serve with chips or use as a sauce.

Printed