Friday, July 17, 2009
Sweet and So Good!
Have you ever made roasted sweet vidalia onions? They are my new favorite food and add on to other foods right now. I just peel one and cut it into wedges...then separate a little. Place on a foil lined baking sheet with just a tad of olive oil spray...no need to add any fat, I think that would take away from the wonderful flavor! I roasted mine at 400 degrees for about 20 minutes, tossing them every once in a while. They get slightly dark brown and crispy around the edges. I also read that you can roast them slowly on 300 degrees and they get sweeter the longer they roast. I may have to try that, too.They were so good tonight. I put them on top of our whole wheat pasta with tomato and mushroom pasta sauce. Yum.
I am a stay at home mother to 4. I am very blessed to have a godly husband who loves the Lord and his family. I welcome the days of much needed grace,the times of sweet victories,and the tears of trials,knowing it is all for God's glory. I want my lifesong to sing to Him,the author and finisher of my faith. Soli Deo Gloria--To the Glory of God alone.
3 Comments:
Hi Kim! Checking in and catching up on my blog reading. Hope your anniversary day was very special. A neighbor/runner friend of mine also has a pelvic stress injury and is doin the same as you - not running! Yum on the vidalia onions... I roast mine on a bit lower temp for about 35 min and they do taste so good. Have a great weekend.
Roasting veggies is my absolute FAVORITE way to cook them. I will do a tray of onions, potatoes, carrots and garlic - WAY more than we need - and my family of 6 will devour it. I roast mine for an hour at 350 to get them good and carmelized.
When we had our annual potluck dinner at church (yes, we only have ONE potluck dinner - can you believe we call ourselves Baptists??), I knew there would be a lot of fatty starchy foods so I roasted veggies. I hit the store and bought atleast one of everything I thought would roast well. I ended up with onions, carrots, celery, garlic, potatoes, beets, red and green peppers, asparagus, green beans, acorn squash, zucchini and yellow squash. I just poured on an excellent quality olive oil, a little kosher salt and freshly ground pepper. I had EVERYONE raving about the veggies and asking what I put on to season them - they were so good. I told them it was basically all that God put in them. You can't beat that for lowfat and FRESH!
I love them! Great addition to any dinner.
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