11:42 11:42

Mini Clafoutis

By | 2017-03-17T14:36:42+00:00 March 17th, 2017|Categories: April's Blogs, Blogs, Dairy Free, Desserts & Sweets, Diabetes Friendly, Eggs, Fruit, Gluten Free, Recipes, Vegetable|Tags: , , , , , |Comments Off on Mini Clafoutis

Clafoutis, a dish popularized in America by Julia Child, are easy to make and endless in variety (see notes).  Just think of them as mini quiches without the crust.  These clafoutis make lovely items for spring brunches as they can be eaten hot or at room temperature.  They are also great little after-school nibble or to pack for a picnic.

Enjoy!  April

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08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By | 2016-12-29T12:24:14+00:00 October 27th, 2015|Categories: April's Blogs, Comfort Food, Dairy Free, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Seasonal Recipes, Squash and pumpkin, Vegan, Vegetable, Vegetables, Vegetarian|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage

 

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.

Enjoy!

Contributed by April Crowell

 

 

 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

16:52 16:52

Roasted Roots with Sage, Rosemary & Basalmic

By | 2016-12-29T12:24:17+00:00 September 22nd, 2014|Categories: Blogs, Diabetes Friendly, Gluten Free, Recipes, Vegan, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Roasted Roots with Sage, Rosemary & Basalmic

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots, winter squash or different herbs.  I often double the batch, eating the leftovers as is or as the base for a luscious  root stew.Roasted Roots with Sage, Rosemary & Basalmic – – carrots, potatoes, butternut squash (peeled and seeded), yellow onions, beets, parsnips, rosemary, sage, balsamic vinegar, olive oil (extra virgin), salt and pepper, Prep the vegetables: Scrub the carrots, potatoes, parsnips and dice into 1 1/2 inch pieces.
Peel all onions and beetes and dice into 1 1/2 inch pieces.
Peel and seed the butternut squash.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
; Roast the vegetables: Drizzle vegetables with olive oil and balsamic.
Spread oil and vinegar evenly so that vegetables are well coated.
Even vegetables out on baking sheet, making sure they don’t overlap.
Roast in preheated 425˚ oven. Turn vegetables every 15 minutes adding more oil and vinegar if they are too dry. Roast for about 45 minutes or until vegetables are tender and slightly crisp on the edges. ; – Healing Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.
Primary season: Fall/Winter

Contributed by April Crowell