Jalepeno Roasted Vegetables



A couple of weeks ago I went to our local farmers' market and picked up some fabulous looking produce. I bought purple carrots, regular orange carrots, jalepeno peppers, black jalepeno peppers and some delicious chicken and apple sausage. I got home and tried to think of a delicious way to bring those components into a cohesive meal and came up with jalepeno roasted vegetables with barbequed chicken and apple sausage. It turned out to be such a unique and delicious meal! Hubby and I thoroughly enjoyed it!

Isn't that produce beautiful? I had never found purple carrots before and just thought they were gorgeous! They don't taste any different, but they sure are pretty!

To make the vegetables:

Ingredients:

• Carrots, sliced
• Potatoes, sliced
• 1 green jalepeno, sliced
• 1 black jalepeno, sliced
• 2 tbsp coconut oil, melted
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder

Method:

1. Preheat oven to 425F. Place carrots, potatoes and jalepenos in a large bowl. Mix together coconut oil, salt, pepper and chili powder. Pour over veggies and toss to coat. Don't worry if the coconut oil clumps up a bit - it will all melt and distribute once its in the oven.
2. Place veggies on a large baking tray lined with tin foil. Make sure they are in one even layer. Bake in preheated oven for 25-35 minutes or until the veggies are tender.

To make the sausage you'll just need your favorite sausage and some yummy BBQ sauce. Preheat your bbq to medium heat. Grill sausage until cooked through then brush with BBQ sauce to finish.

Pile the veggies in the middle of a plate, top with sausage and then pile on a few more of the roasted jalepeno rings. Voila! A super easy, simple and flavourful dish full of seasonal, local ingredients.

Happy Cooking my Friends!

Honey Roasted Carrots & Zucchini

This weekend has been a marathon of cooking and baking for my hubby's birthday party. Part of the menu was honey roasted carrots and zucchini. I wasn't going to blog these, but when I posted a picture on instagram, I received so many requests for the recipe, that I am posting now!

I don't have much to say about these other than that they are easy, taste delicious and are super healthy (as long as you keep the amount of oil at a reasonable amount). They're the perfect summer veggie to accompany your meal.

Honey Roasted Carrot and Zucchini
Minimally adapted from Meals in Heels

Ingredients:

• 6 carrots, cut into 3/4 inch batons
• 4 zucchini - I used 1 zucchini, 2 grey zucchini and one yellow zucchini, cut into 3/4 inch batons
• 2 tbsp. olive oil
• 1 tbsp. honey
• 1 tsp cumin seeds
• 2 tsp mustard seeds
• salt and pepper to taste

Method:

1. Preheat oven to 400F. Place carrot and zucchini in a bowl and toss with oil and honey. Sprinkle over the cumin and mustard seeds and season with salt and pepper. Roast for 20 minutes or until golden and tender.

Pretty simple and very delicious! Hope you enjoy these as much as we did. The cumin and mustard seeds really take this recipe up a notch!

Happy Cooking my Friends!

Meal in a Muffin

Looking for a muffin that will actually fill you up? I was when I stumbled across this recipe in one of my favorite cookbooks - The Girl Can't Cook by Cinda Chavich. This muffin is dense, heavy and packed full of energy and nutrients that will power you through all the way to lunch! They have great flavour and lots of texture. This muffin is low in fat, high in fiber and definitely stands up to being tossed in your bag when you're rushing out the door to work.

I know the photos don't look all that appealing, but do try this recipe - it is worth it. And my favorite part about this recipe is that it is low in sugar and instead of adding oil, you add fat free plain yogurt - a hit of calcium and no added fat! What more can you ask for? Other than a skinny latte to go with of course!

Meal in a Muffin

Recipe from The Girl Can't Cook - p.92

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup chopped dates, cut into small pieces
• 3/4 cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chopped pecans or slivered almonds
• 2 eggs
• 1 egg white
• 2/3 cup plain, nonfat yogurt
• 2 tsp pure vanilla extract
• 3 cups grated carrots
• 1 cup grated apple

Method:

1. Preheat oven to 350F.
2. In a large bowl, mix together the all-purpose flour, whole-wheat flour, dates, brown sugar, cinnamon, nutmeg, baking soda, salt and pecans or almonds.
3. In another bowl, whis the eggs, egg white, yogurt and vanilla together until smooth. Pour into the dry ingredients and stir with a fork until just barely combines. Fold in grated carrots and apple.
4. Grease a muffin tin or line it with paper cups. Spoon batter into cups - they should be about 3/4 full. Bake 40-45 minutes, until tops are firm and skewer inserted into center of muffin comes out clean. Makes about 18 muffins.

One tip for you - if you buy whole dates, they can be difficult to chop - they're so sticky! Use your kitchen shears to chop them into manageable bits. :) This is such a great recipe to make on Sunday evening - the muffins will last you for breakfast all week if you keep them in the freezer. Just pop a couple out of the freezer into a baggie in the morning on your way out the door. By the time you're ready to eat your breakfast at the office, they'll be thawed out for you to enjoy.

Happy Baking my Friends!!