MMMMMMDonut

MMMMMMDonut
Originally uploaded by paintedbooklady.

I wish that I could say I made this. If I had I could make one right now and eat it with my coffee while I watch branches crash to the ground. Here in Maryland we woke up to the results of an ice storm. Very, very pretty but a total nightmare. Power is out all over our county, so far we are safe and we have a woodstove so we can stay warm any way you look at it.

I didn't have any food to update as I have not cooked anything lately and did not get a picture of the food that was made for me on Sunday. I won't be cooking at all this week but I am assured a dinner will be made on Sunday so hopefully I will have something for you to make then.

Until then enjoy my virtual sweet donut Valentine.

3 cloves garlic, peeled
2TBS olive oil
2 stems fresh rosemary
2 stems fresh thyme
1C fresh mushrooms, sliced
1 can stewed tomatoes, 15oz
2 roased red peppers, jarred is fine, chopped bite sized
1C tomato sauce
10oz frozen spinach, defrosted
6C chicken broth
3/4-1lb chicken breast tenders, cut into 1inch pieces
1lb ravioli, any variety(frozen or fresh)
1C grated parmesan, to be passed at table

Heat oil in large soup pot or dutch oven over medium heat. Add minced garlic and herbs and cook until fragrant, about 1 minute. Add mushrooms and cook 3 to 5 minutes. Season with salt and pepper. Add tomatoes, red peppers, and sauce to pot. Add

Put defrosted spinach in a towel and squeeze out excess water. Seperate with fingers and add to soup pot. Pour in chicken broth and stir to mix. Raise heat to high. Add chicken to stew. When stew comes to a boil add ravioli. The chicken should be cooked through but check to make sure. If not hold off on putting ravioli in and cook chicken until done. When ravioli is cooked al dente(or however you like it) the stew is done.

Serve and pass around parmesan at table.

from Rachael Ray 30 minute meals for kids

This is actually a guest blogging post. I didn't make this, my husband and children did. Sundays have become cooking days for them. They are all learning to cook together. This is their second meal, I didn't get a picture of the first. I choose the recipe, although Maia is going to start doing this, and shop and they cook.

I was told that it was very easy to make. It was very tasty. There were no fresh herbs at hand so they used pinches of dried. It was served with fresh rosemary bread.

Very, very yummy and easy to make. It's a good starting place for new cooks and a very basic recipe that can be tweaked for more seasoned cooks.

Bad, bad blogger!

Dinner
Originally uploaded by paintedbooklady.

I can't believe how long it's been since I updated. And I left you hanging! The Holidays kicked my ass this year and I feel like I've only finally recovered. Poor excuse but excuse just the same.

I'm going to finish off with the roasted veggies. I have a wonderful soup to blog. You'll see that tomorrow!

Roasted Vegetables

1lb small(1 1/2 to 2 inch diameter)red potatoes, scrubbed. If you can find small ones then cut them down to size, generally you will need to quarter them.

1lb medium carrots, peeled, cut into 2 to 3 inch pieces, tapered ends left whole, large upper portion halved lengthwise

1/2lb parsnips, peeled, cut into 2-3 inch pieces, tapered ends left whole, large upper portion halveed lengthwise

1/2lb small yellow onions(2-3 inch diameter) peeled, root end left intact, and quartered

3 TBS vegetable oil(I use olive)

1/2tsp salt
1/8tsp ground pepper

While your chicken is resting on the rack you pulled from the pan, adjust the oven rack to the middle position and increase oven temp to 500 degrees. Using a wooden spoon scrape up the browned bits from the roasting pan and pour liquid into a fat separator. Return empty roasting pan to oven and heat until the oven reaches 500 or about 5 minutes. Toss the vegetables with oil, salt and pepper. Scatter the vegetables in a single layer in the roasting pan. arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

While your vegetables roast, pour off 1/2C liquid from the fat seperator; discard the remaining liquid and fat. Remove roasting pan and heat broiler. Drizzle liquid over the vegetables and broil until tender and deep golden brown, about 5 minutes. Transfer to serving platter.

While you broil the veggies carve the chicken. Add chicken to platter and serve.

You might wonder if cooking the vegetables separetely makes a difference. I assure you it does. You will end up with crisp, flavorable veggies. So good!

I don't use onions, none of us like them enough to eat whole pieces. I increase the carrots and potatoes. We love the parsnips but can't always find them so I don't always use those either. I imagine that you could try other vegetables, like celery and squash.

It really is the perfect winter dish. We're having it again tomorrow.

Next up soup.