Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

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Spanakopita Penne Bake

I found this recipe in an old Good Housekeeping magazine. I’ve never had spanakopita but have heard it is good and wanted to try out this variant.

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Ingredients:

  • 1 lb Penne
  • 2 10-oz Boxes of Frozen Chopped Spinach
  • 1 Cup of Crumbled Feta Cheese
  • 1/4 Cup of Loosely Packed Dill, Chopped
  • 15-oz Part-Skim Ricotta or Cottage Cheese
  • 1/2 Tsp. of Salt
  • 8-oz Part Skim Mozzarella Cheese, Shredded

Directions:

  1. Cook penne for half the time said on the box; adding the spinach.
  2. When draining, reserve 1/2 cup of the pasta/spinach water.
  3. Combine feta, dill, cottage cheese, & salt in a bowl.
  4. Add penne, spinach, and the 1/2 cup of water.
  5. Spread evenly in a 3 quart baking dish. Top with the Mozzarella Cheese.
  6. Cover with foil and bake at 400 degrees F for 25 mins.
  7. Uncover and bake for 10 mins.
  8. Serve.

Thoughts after cooking:

I thought it was absolutely delicious.

I couldn’t stop eating it.

For more casseroles, go to Too Easy Hotdish

For more recipes from Good Housekeeping, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Herbed Eggs with Sour Cream