roasted

Roasted Carrot Soup

/ Jodi / 52 Comments

Roasted Carrot Soup.

One day last week I woke up with a sore throat.

And even though the temps lately have been in the 80-90 degrees F range, there is a feeling of Autumn in the air.

In the mood for soup, I decided to create a roasted carrot soup with some vegies I had in the fridge.

It turned out SOOOO good!

I mean – how can you go wrong with roasted vegetables that include onion and garlic and fresh rosemary pureed into a creamy, warm, soothing soup?

You could add some greek yogurt or cream to make it even creamier, but I loved the freshness and healthiness of this soup that tastes like it is loaded with calories, but instead is low-calorie and loaded with flavor!

Hope you will give it a try.  I loved how it turned out!

Roasted Carrot Soup

Ingredients:

  • 1 lb. bag organic short cut carrots
  • 1 stalk celery, cut into chunks
  • 1/2 large sweet onion, cut into chunks
  • 4 cloves garlic, chopped
  • 2 large ripe tomatoes, chunked
  • 1 large sprig fresh rosemary, minced
  • Maldon Sea Salt Flakes * (which I purchase through Amazon)
  • Freshly Ground Pepper
  • Olive oil
  • 1 cup chicken broth
  • Croutons for garnish (optional)

Directions:

Preheat oven to 425 degrees F.

Layer first 8 ingredients in a large stoneware bar pan or shallow roasting pan.  Drizzle liberally with olive oil, and toss to coat.  Roast 30-40 minutes.

Transfer roasted vegetables to a pot.  Add chicken broth.  Blend with Immersion Blender or in food processor or blender until creamy.  (I love using an immersion blender as it is quick, efficient, and easy to clean up.)

Ladle into bowls, and top with croutons if desired.

Enjoy!

Cheers & Hugs,
Jodi

*I have become such a huge fan of Maldon Sea Salt!  I’ve always been a salt lover, but these soft, flaky sea salt crystals have a clean salt flavor without the bitter after taste that table salts I’ve always used in the past leave.  It truly provides a freshness that enhances the flavor of food.  I so highly recommend it!  It not only tastes wonderful,  but it is also beautiful to season with.  AND, as a watercolor artist, I love it to use to create textures in my artwork!  I keep mine in a cute little bamboo salt box on the kitchen counter next to the stovetop for ease of grabbing pinches of for cooking.  Bravo Maldon!!  (and this is not a paid promotion in any way, shape, or form – I just seriously love this stuff!)

Stuffed Butternut Squash

/ Jodi / 35 Comments

Stuffed Butternut Squash.

I wanted to do something new and creative with butternut squash for dinner one day this past week.  I absolutely love butternut squash and have shared several recipes through the years here at The Creative Life In Between on how I enjoy preparing it.

The most simple is yummy, but easy Roasted Butternut Squash.

Another fabulous way to serve it is Roasted Butternut Squash and Spinach Lasagna – OOOO LA LA!!

Or how about Penne with Goat Cheese and Butternut Squash?  Such a delight with crunchy toasted walnuts!

But how about a meaty version?

I had a fresh package of grass-fed ground beef in the fridge, so after googling beef and butternut squash, I found some ideas and tweaked up a favorite found at Civilized Caveman Cooking.

This full-flavored, meaty, and paleo version was DELISH!

Another winner of a way to serve Butternut Squash!

Here is how I made it.  Hope you’ll give it a try.

Stuffed Butternut Squash

Ingredients:

  • 1 butternut squash
  • 1 lb. ground beef (grass-fed organic if possible) or ground turkey
  • 6 slices bacon, chopped
  • 2 sweet onions, sliced and coarsely chopped
  • 1 stalk celery, diced
  • 1 Tbsp fresh minced rosemary
  • 1/2 tsp cinnamon
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 1 Tbsp balsamic vinegar

Directions:

Preheat oven to 400 degrees F.

Cut butternut squash in half lengthwise.  Scoop out seeds.  Place flesh down in glass 9×13 baking dish.  Pour 1/2 inch of water into baking dish.  Roast in oven for 30-40 minutes or until a fork can be easily inserted through skin into soft flesh.

While squash is roasting in the oven, saute sliced strips of bacon in a large skillet over medium-high heat until crispy.  Set aside and pour off all but about a tablespoon of bacon drippings.  Saute onions (reserving 1/4 for topping) and celery in same skillet for 2-3 minutes.  Add beef, rosemary, cinnamon, thyme, salt and pepper.  Stir and saute until beef is cooked through.

When squash is done, remove from oven, and reduce oven temperature to 350 degrees F.

Scoop out all but about 1/4 inch of flesh from squash halves.  Add mashed squash and crispy bacon (reserving 1 Tbsp. for topping) to meat mixture .  Stir to completely combine.  Fill both butternut squash shells with meat and squash filling.  Return to oven in same baking dish for 10-15 minutes.

Saute remaining 1/4 chopped onion with balsamic vinegar until caramelized.

Remove stuffed squash from oven.  Top with balsamic caramelized onions and reserved bacon.  Cut each squash half in half to create 4 servings.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Honey Garlic Roasted Carrots

/ Jodi / 35 Comments

Honey Garlic Roasted Carrots.

Are you looking for a quick, easy, beautiful, AND delicious vegetable to prepare for an any-night dinner that is fit for company too?

These beautiful, colorful carrots are just the ticket.  They are as delicious and nutritious as they are beautiful.

Grab a bag of carrots and roast them up.

I hope you love them as much as we did!

Honey Garlic Roasted Carrots

Ingredients:

Directions:

Preheat oven to 400 degrees F.

Peel and cut carrots.  Place in shallow baking stone or pan.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Drizzle with honey.  Top with rosemary and garlic.

Toss gently and roast for 20-30 minutes, stirring every 10 minutes.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Vegetables

/ Jodi / 47 Comments

Roasted Vegetables.

You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?

One day last week, I wanted to make a vegetable, but only had a bit of this and that.  I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.

So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece.  I sprinkled it with salt and pepper and some chopped fresh rosemary.  I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!

You could throw in any vegetables you have left in your vegetable crisper at the end of the week.  Roasting vegetables makes them taste so amazingly delicious!  They become caramelized and tender and mellow.

I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste.  Maybe I added too much.  But when I roast it, I seriously cannot get enough of it!  It transforms and mellows the flavor into something absolutely divine!

What combination of vegetables do you like best to roast?

Cheers & Hugs,
Jodi

Roasted Potatoes and Fennel

/ Jodi / 45 Comments

Roasted Potatoes and Fennel

Recipes like this one I am sharing today are ones where I really wish I had the ability to share “smell-a-blogavision!”

The amazing aroma that filled my kitchen and nose when I roasted this fennel and potato recipe is too divine for words.  Seriously!

So after the euphoria of the fragrance faded, and I began typing this post, I was trying to find a word worthy to describe it.  It was THAT amazing!

In my “research,” I found that fennel is actually used as an essential oil and  in aromatherapy.  Well…. there you have it!  I was not kidding about how awesome it smelled!  Apparently, sweet fennel essential oil helps nourish and restore an optimal mind and outlook. It is believed to bring strength and courage in the face of adversity.

Have you cooked much with fennel?  Besides smelling like heaven, it has great health benefits too.  It is wonderfully crunchy and sweet when served raw  in salads or silky and succulent when roasted or braised.  It has an interesting licorice-like flavor.

Now… before those of you who are not licorice fans skip over this recipe….. STOP!  You have to give it a try!

When you roast this amazing celery-like root vegetable…. O. M. G!    I don’t have the words for the amazingness.

Mixed with some simple sliced potatoes and seasoning, it makes for a simply glorious addition or highlight to your dinner.

We had ours with some grilled chicken and a simple cucumber and tomato vinaigrette salad one day last week.

I will be making this again and again.  I adore it!  Hope you do too!

Roasted Potatoes and Fennel

Ingredients:

  • 4-6 small/medium potatoes (I used Yukon golds), sliced into 1/4 inch slices
  • 1 large fennel bulb, cut in half and sliced into 1/4 inch slices
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper to taste
  • 2 Tbsp finely chopped fresh rosemary

Directions:

Preheat oven to 425 degrees F.  Spread sliced potatoes and fennel in an even layer on a stoneware baking dish or baking pan.  Drizzle with the olive oil, and season with salt, pepper and rosemary.  Roast approximately 40 minutes, tossing 2-3 times during roasting, until golden brown and tender.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Brussels Sprouts & Chicken Salad

/ Jodi / 34 Comments

Roasted Brussels Sprouts & Chicken Salad.

On warm Summer days, salads are so great for dinner!

And there are so many fresh ingredients available to mix and match.

I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.

They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.

Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.

The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette.  It is a full meal deal covering all the  bases!

Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like.   Roasted Brussels sprouts are a great addition to any salad!

Roasted Brussels Sprouts & Chicken Salad

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • Salt & Pepper to taste
  • Chopped Romaine lettuce or your favorite mixed greens
  • 1/4 cup chopped carrots
  • 1/4 cup chopped walnuts (or almonds or pecans)
  • 1/4 cup golden raisins (or dried cranberries or cherries)
  • 1/4 cup shredded Parmesan cheese (or your favorite)
  • 1 grilled chicken breast, sliced
  • Balsamic Vinaigrette Dressing (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Cut stems off Brussels sprouts, then cut into quarters.  In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper.  Pour into baking pan and roast approximately 25 minutes, stirring occasionally.

In a bowl, add lettuce.  On top of lettuce, add carrots, nuts, raisins, cheese, and chicken.  Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)

Pour dressing on top, then mix.

Enjoy!

Cheers & Hugs,
Jodi2

My Favorite Roasted Brussels Sprouts

/ Jodi / 37 Comments

My Favorite Roasted Brussels Sprouts.

After all the cookie recipe posts of late, I thought I would share an amazing vegetable recipe I recently tried and LOVED!

I recalled seeing one of those hyperlapse videos someone shared on Facebook that looked so yummy, so I wrangled these up last Sunday for Hubby and me.  We loved them.

Throw all the ingredients in a Ziploc bag to toss together early in the day or right before serving.  Spread them on a baking stone or sheet and roast to yummy goodness!

If you are a brussels sprouts lover, I think you are really going to enjoy this simple, delicious recipe.

My Favorite Roasted Brussels Sprouts

Ingredients:

  • 1 lb. fresh brussels sprouts
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp coarsely ground black pepper
  • 1/4 cup Panko crumbs
  • 1/2 cup freshly grated Parmigiano Reggiano cheese

Directions:

Preheat oven to 400 degrees F.

Cut tough bottoms off brussels sprouts, and then slice in half.  Throw in a gallon Ziploc bag.  Drizzle with olive oil. Sprinkle in garlic salt and pepper.  Add Panko crumbs and Parmesan cheese.  Shake and massage bag to full incorporate and coat all brussels sprouts.

(If doing ahead of time, place in refrigerator until ready to roast.)

Pour contents of bag onto baking stone or shallow baking sheet.  Roast approximately 20 minutes until browned and tender, stirring once or twice during roasting.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Butternut Squash & Spinach Lasagna

/ Jodi / 27 Comments


roasted-butternut-squash-and-spinach-lasagna-1

Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….

O. M. G!

This might seriously be the most delicious thing I have ever made…

Roasted Butternut Squash and Spinach Lasagna.

(Either that or I was just totally craving butternut squash…. which I was… but still…)

roasted-butternut-squash-and-spinach-lasagna-3

When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!

roasted-butternut-squash-and-spinach-lasagna-2

I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!

This is one of those recipes where you kinda moan in delight after each bite.  (Well – at least I did!)  Hubby absolutely loved it too.  A LOT!

And when I shared some with my son, Nick – he called it “ridiculous!”

I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.

Okay – I think I’ve told you enough how much I loved this.  Now – please – go make it – and tell me it isn’t so!

Roasted Butternut Squash & Spinach Lasagna

Ingredients:roasted-butternut-squash-and-spinach-lasagna-1

  • 6 Barilla Oven Ready Lasagna Pasta Sheets
  • 1 Butternut Squash, cubed
  • 3-4 cloves garlic, minced
  • Salt & Pepper
  • 1/4 tsp ground ginger
  • 3 Tbsp olive oil
  • 1/2 cup chopped pepperoni slices
  • 2-3 cups fresh baby spinach
  • 2 cups ricotta cheese
  • 6 oz (4 thick slices) fresh Mozzarella cheese
  • 1/4 cup freshly grated  Parmigiano Reggiano cheese

Parmesan Cream Sauce

  • 3/4 cup half and half
  • 1/4 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup freshly grated  Parmigiano Reggiano cheese

Directions:

Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic.   Roast at 425 degrees F for 20 mins.

Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.

Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat.  Bring to a boil.  Briskly whisk in flour until incorporated and thickened.  Stir in 1 cup Parmigiano Reggiano.

Spread about 1/4 sauce on the bottom of 9×9 square baking dish.   Place two lasagna sheets side by side on top of sauce.  Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni.  Top with another 1/4 of sauce and repeat layers.

Top with remaining 2 sheets of lasagna and spread with remaining sauce.  Add sliced mozarella cheese and a few reserved pieces of pepperoni.  Finally top with 1/4 cup Parmigiano Reggiano.

Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly.   Let set for 10 minutes before serving.  Enjoy!

Cheers & Hugs,
Jodi

 

 

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

parmesan-garlic-spaghetti-squash-3

In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

If you Carrot All…

/ Jodi / 46 Comments
watercolor carrots

Watercolor Carrots 5×7 Arches 140lb Arches Rough

Today’s painting for #WorldWatercolorMonth is a quick and simple one celebrating the glorious carrot.

It was fun to create the leafy greens by gently rubbing the side of a rigger brush across the rough watercolor paper in random strokes.

Carrots are a beautiful, healthy vegetable that is equally delicious raw and cooked.

For a yummy version of roasted carrots, check out my recipe for Roasted Caramelized Garlic Carrots here.

Cheers & Hugs,
Jodi