
Rather than post about my adventures with dandelion greens, I’ll be talking about something a little more familiar. My friend Lynda told me she was disappointed that I had not posted any recipes that she could use. She then proceeded to ask me what to do with potatoes and veggies. Here’s what I came up with:
Depending on size, either halve or cube the potatoes, cut carrots and onion as well and dump them all into a large roasting pan. Toss them in olive oil, salt, pepper and some rosemary.
Set oven to 400 degrees and roast those suckers until brown and tender, which takes me about 45 minutes. If you want, toss them around a bit mid-way through to brown more than one side. If you want to add other veggies, like peppers, put them in about halfway through the roasting process since they will soften much faster than potatoes or carrots.
Next, I was asked what to do with the chicken breasts she had. She wanted to cut the chicken up into bite-size pieces. I recommended cutting the pieces and putting some olive oil in a pan. Season the chicken with a little salt and pepper and toss them in to cook. Towards the end of cooking, throw a little lemon juice on the chicken.
Simple and nummy, no?
Lynda, you’ll have to tell me how it turns out.
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