Category: Recipe

Roasted Root Vegetables

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RECIPE

A delicious blend of caramelized vegetables, olive oil, balsamic vinegar, lemon, rosemary and honey. This recipe is so easy you'll be able to go for a 30 minute run in between... but make sure someone is home stirring those veggies!

CHOP
2 carrots
1 celery root
2 beets
2 parsnips
1 sweet potato
(you can use other vegetables)
3 garlic (crush)
1 red onion (8 pc cut)

MIX
olive oil (3 tbsp)
balsamic vinegar (2/3 tbsp)
honey (2/3 tbsp)
lemon juice (2 tbsp)
Add rosemary and thyme (4 sprigs each)
salt and pepper to taste

Add to veggies and mix

BAKE
Place on cookie sheet in oven at 425 for 45 minutes.
Stirring occasionally - add more mix if necessary

Curried Squash with Pepper Shrimp Soup

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Ingredients:
8 to 12 Shrimp,1 tbsp Veg oil,
dash Chili pepper flakes,
1/2 Onion (chopped)
2 stalk Celery
1 tbsp Veg Oil,
1 tbsp Curry Powder,
2 spg Thyme,
1 clv Garlic,
1 tbsp Ginger puree,
700 ml Veg stock,
1 small Squash (9 oz),
1 med Apple (peeled, diced),
1 tbsp Corn starch (mix w/water),
Salt and petter (to taste)
1 can Coconut milk (473 ml)
2 tbsp Honey
1 whole Lemon (squeezed),
1 tsp Cinnamon ground,
1 pinch Nutmeg

How to:
- Cook shrimp add chili (high heat 3 min) - set aside
- Cook (onion, celery, leek, oil) low heat
- Add curry powder, thyme, garlic, ginger
- Add veg stock, squash, apple - cook (simmer) 20 min
- Puree mixture using hand mixer or blender
- Add cornstarch, salt, pepper - boil then simmer
- Add coconut milk, honey, lemon juice, cinnamon, nutmeg
- Serve - add shrimp and garnish on side

http://bit.ly/1WNJnat

Rainbow Trout with Wine

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INGREDIENTS:

4 med fillets of rainbow trout 12 green grapes (cut)

1 tbsp butter
2 shallots (minced)
1/2 cup white wine
1 cup fish or veg stock

SAUCE:
1 cups veg/fish stock (heated)
3 tbsp flour
1/4 cup cream (35%)
2 tbsp butter
4 sprig parsley
1/2 lemon (juice) salt and pepper to taste

STEP 1 - cook fish Add butter, grapes, shallots, wine, stock to pan and cook - 7 minutes(med) Remove fish and place in oven - very low heat

STEP 2 - prepare sauce (in a separate sauce pan) Add stock (heated), flour, cream, butter, thyme, lemon, salt and pepper - thicken (10 min)

STEP 3 Add sauce to original pan (stir 10 min) Serve with potatoes and green veg (broccoli) Garnish with parsley (optional)

Goes well with the remaining white wine!