FRC: 3 simple recipes we're enjoying

C

colleenmomof2

Well-known member
Dh and I started Carbohydrate Addicts Diet this week. Have only partially followed since early 2000's major weight loss on it but it worked well for us then so we're back. We do salads for breakfast and lunch with healthy, wide-range of foods at dinner, keeping protein at/under 4oz per meal. Not hungry - chief benefit aside from weight loss. With a plentiful supply of fresh fruits and veggies, we had these 3 at dinner last night with salmon steaks. Colleen

***Also have roma tomatoes that I roasted using Ruth Reichl's method from Gourmet Magazine (in cast iron with minced onion, without adding the heavy cream and removing the skins after roasting) that I plan to use in a pistachio based sauce over zoodles. Colleen

http://ruthreichl.com/2015/08/edouard-de-pomianes-tomates-a-la-creme.html/

 
REC: Honey-Glazed Roasted Carrots and Parsnips

Made a half batch and used a very small drizzle of olive oil. I stirred the honey glaze into the vegetables to evenly coat. Will buy more parsnips! Colleen

Epi's Honey-Glazed Roasted Carrots and Parsnips
2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
PREPARATION
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

 
REC: Best Ever Tomato Soup

I bought a bottle of tomato juice to drink but then found this recipe from Pioneer Woman. We are loving this and so quick to make! Mostly following the recipe, I used half the amount of butter and sherry, only 4TBS of sugar, 1/4 cup of Costco refrigerated pesto (from our freezer) and left out the heavy cream - it didn't need the extra creaminess. Next time, for the two of us, I will freeze half before all of the enhancements are added. Colleen

Pioneer Woman's Best Ever Tomato Soup
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Directions
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!

https://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever-2138619

 
REC: Roasted Potatoes and Green Beans Recipe

I halved the recipe and still made lots - enough for 4! I used only red potatoes. Colleen

Roasted Potatoes and Green Beans Recipe
3/4 pounds red potatoes quartered or halved (depending on size)
3/4 pounds yukon gold potatoes quartered or halved (depending on size)
3/4 pounds Green beans trimmed
Lemon Dijon Sauce
1/4 - 1/3 cup olive oil
1/3 cup Dijon mustard
2 tablespoons lemon juice
1 teaspoon salt plus more to taste
1/2 teaspoon ground pepper
Instructions
Line a baking sheet with a silicone mat and preheat oven to 375 degrees F.
Prep your veggies and place potatoes on the baking sheet. Set the green beans aside.
Whisk together sauce and pour half of it over the potatoes.
Roast potatoes for 20 minutes*.
While potatoes are roasting, toss the green beans with the remaining sauce and set aside.
After potatoes have roasted for 20 minutes, add green beans and roast another 20* or until veggies are tender.
Serve immediately!

https://showmetheyummy.com/roasted-potatoes-green-beans-recipe/

 
I like the looks of this one and will make it soon. Thanks Colleen

 
I hope you like this, too!

Looking forward to leftover potatoes - we ate all of the green beans smileys/wink.gif I did use less than 1/4 cup of OO so ours were more thickly coated with mustard sauce. Colleen

 
My mom and aunt always used carrots in their home made tomato sauces

I asked my mom once if she was sneaking carrots into the sauce for an extra veggie and she told me NO. She explained about acidic tomatoes, and the carrots balanced out that .

 
Try it! Adding carrots makes sense to me. I think adding the sweetness

from the sugar did make the soup tastier. PW used all 6 TBS but I thought that the 3 were perfect. Colleen

 
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