Wednesday, November 27, 2013

Turkeyless Roast and Vegetables


INGREDIENTS:
  • 1 Trader Joe's Turkey-less Stuffed Roast
  • 1 large orange sweet potato
  • 4 white sweet potatoes
  • 8 large carrots
  • 2 medium onions
  • 1/2 stalk celery
  • 1 container fresh cranberries (7 ounces)
  • oil
  • salt
  • Healthy Seasons Herbal Blend
METHOD:
  • Cut all vegetables into about the same size pieces, add cranberries
  • Drizzle oil over vegetables, sprinkle salt and herb seasoning and stir to combine
  • Place vegetables in casserole dish, remove roast from casing and place on top of vegetables, cover
  • Cook for 60-70 minutes at 400 degrees or until vegetables are tender and roast is heated to 165 degrees 
  • Slice roast and serve with vegetables and gravy 

Sunday, November 10, 2013

Bok Choy Soup


Adapted from Allrecipes.com

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 cups water
  • 3 Not Chicken bouillon cubes
  • 1 cup rice
  • 4 carrots, cliced
  • 1 head bok choy with leaves, chopped
  • 2 stalks celery, sliced
 METHOD:
  • Heat oil in large stockpot, add onion, cook and stir until softened, about 10 minutes
  • Add garlic and cook another minute
  • Add water and bouillon and bring to a boil
  • Add rice, carrots, celery and bok choy
  • Simmer 20 minutes or until rice is cooked and carrots are tender
  • Salt to taste 
NOTES:
Bok choy is overcooked.  Try putting in last 10 minutes of cooking time.