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Thread: Ping: Dave Smith - roasted winter vegetables

  1. #1
    sf Guest

    Default Ping: Dave Smith - roasted winter vegetables


    This is the recipe that inspired me and you *can* eat it on your diet
    http://www.tasteofhome.com/recipes/W....558202.117212

    1 medium acorn squash, seeded and cut into 8 wedges
    1 pound fingerling potatoes, halved
    1 medium onion, cut into wedges
    3 tablespoons olive oil, divided
    2 medium pears, cut into wedges
    1/4 teaspoon minced fresh thyme
    1/8 teaspoon salt
    1/8 teaspoon pepper
    2 tablespoons balsamic vinegar
    1/2 cup crumbled blue cheese
    1/4 cup chopped hazelnuts, toasted


    I cut the squash into wedges 1 inch thick. I didn't have fingerlings,
    so I quartered "thin skinned" (as thin as red) white potatoes, used
    dried and not fresh thyme, no balsamic (I have it, but didn't want to
    use it), no nuts and substituted 1or 2T parmesan or a blend of Parma,
    Romano and Asiago (don't remember which) for the blue cheese. You can
    leave the cheese out and add garlic... which I probably added too. I
    definitely used garlic olive oil, but I think I added more garlic than
    that.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

  2. #2
    Dave Smith Guest

    Default Re: Ping: Dave Smith - roasted winter vegetables

    On 22/01/2011 11:09 PM, sf wrote:
    >
    > This is the recipe that inspired me and you *can* eat it on your diet
    > http://www.tasteofhome.com/recipes/W....558202.117212
    >
    > 1 medium acorn squash, seeded and cut into 8 wedges
    > 1 pound fingerling potatoes, halved
    > 1 medium onion, cut into wedges
    > 3 tablespoons olive oil, divided
    > 2 medium pears, cut into wedges
    > 1/4 teaspoon minced fresh thyme
    > 1/8 teaspoon salt
    > 1/8 teaspoon pepper
    > 2 tablespoons balsamic vinegar
    > 1/2 cup crumbled blue cheese
    > 1/4 cup chopped hazelnuts, toasted
    >
    >
    > I cut the squash into wedges 1 inch thick. I didn't have fingerlings,
    > so I quartered "thin skinned" (as thin as red) white potatoes, used
    > dried and not fresh thyme, no balsamic (I have it, but didn't want to
    > use it), no nuts and substituted 1or 2T parmesan or a blend of Parma,
    > Romano and Asiago (don't remember which) for the blue cheese. You can
    > leave the cheese out and add garlic... which I probably added too. I
    > definitely used garlic olive oil, but I think I added more garlic than
    > that.
    >

    Thanks. I love roasted vegetables

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