Our family’s new favorite way to get our veggies is by roasting them! It brings out a different level of flavor than just boiling or microwaving them. Toss in olive oil and cook at 425 to 450 degrees F in oven. Toss/flip while cooking. Works with frozen or fresh. I sometimes defrost the frozen veggies about three minutes in a microwave, cut open the top pour in a bit of olive oil. Fold over and shake to coat and spread on a baking sheet. Try it with brussels sprouts, cauliflower, carrots, broccoli, mushrooms or green beans!
I got the idea after my sister-in-law mentioned she used roasted green beans as ‘french fries’ to serve with hamburgers. (My kids didn’t go for the whole ‘fry’ thing.)
Straight from the kitchen to my blog. Cooking doesn’t have to be difficult, sometimes you just have to keep taking chances and voila – cooking for yourself can be really fun!
We’re on night four of the largest pork loin EVER. No really, Dave said he bought the smallest one but we’ve had it for four dinners. (I’m freezing the rest.) Normally we’d have leftovers at most two nights, but out of those four nights, we’ve had this pork three ways. The kids have been LOVING IT.
This recipe is super easy and I used some fresh and frozen vegetables that I had on hand. Mix it up by adding some scrambled egg in for an Egg Drop style soup, or add in some Hot and Sour chili sauce to kick the flavor up even more. The point, restyle and reuse your leftovers into something tasty. Take a few baby steps towards tasty food in your kitchen tonight!
Sliced Pork and Vegetables with Ramen and Asian style broth