Roast those Vegetables!

Here’s an easy recipe for roasted Broccoli or Cauliflower or Asparagus:  

 Roasted Broccoli (or Asparagus or Cauliflower, etc.)
Preheat oven to 425 degrees.  Spray large baking pan with non-stick spray, then place small pieces of broccoli in a single layer on the tray.  Spray broccoli with non-stick spray and add a little salt and pepper.  Roast in oven for about 5-6 minutes, then turn over and cook for another 4-5 minutes, until just starting to brown. 

Sweet Potatoes

Mashed sweet potatoes are delicious. Here is a recipe from Delilah’s Everyday Soul: Southern Cooking with Style by Delilah Winder 641.5975 WIN

Serves 4

3 large sweet potatoes, peeled and cut into large pieces

3 tablespoons butter, at room temperature

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Salt &  black pepper

Place the sweet potatoes in a large saucepan, fill with enough cold salted water to cover by about 1/2 inch, and bring to a boil over high heat.  Reduce the heat to medium and simmer until the sweet potatoes (yams) are just tender, about 15 minutes.

Drain the sweet potatoes, return them to the pan, and mash them until smooth using a fork or potato masher.  Stir in the butter, ginger, and nutmeg and season with salt and pepper.  Serve immediately in a large bowl.

Cooking for your man

Cooking for Your Man is the title of a book by Yolanda Banks 641.5 BAN which is subtitled: Featuring more than 150 Hearty, Flavorful, Home-Style Recipes.  It is a book filled with simple, easy to make recipes.  Here’s a recipe for “pickled” red cabbage that the author says is good to serve with grilled meats or chicken.

Makes 10 servings

2 tablespoons canola oil

1 head red cabbage, cored and thinly sliced

1/4 cup red wine vinegar

3 tablespoons sugar

Kosher salt and freshly ground black pepper

1. In a large saucepan over medium-high heat, warm the oil.   Add the cabbage and cook, stirring, until it begins to wilt, 3 t0 5 minutes. 
2. Reduce the heat to medium, stir in the vinegar and sugar, and season with salt and pepper.  Cover the pan and cook until the cabbage has wilted significantly but still has a slight crunch, about 5 minutes.