[ Parmesan Roasted Carrots]

                              

I haven't made these yet.  Not my pic.

Ingredients

• 2 pounds carrots washed and halved
• ¼ cup olive oil
• 4 cloves garlic large, minced, or 1 tablespoon minced garlic
• ¼ cup parmesan cheese grated
• 2 tablespoons Panko bread crumbs or normal breadcrumbs
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1 tablespoon fresh parsley optional

Instructions

• Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
• Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
• Remove from oven and serve immediately. Top with fresh parsley if desired.

[ Honey Garlic Roasted Carrots ]

 I haven't made this yet.

Ingredients

• 2 pounds carrots washed and peeled, or unpeeled
• ⅓ cup butter
• 3 tablespoons honey
• 4 cloves garlic minced
• ¼-1/2 teaspoon salt plus more for seasoning
• 1 pinch black pepper cracked 
• 2 tablespoons parsley fresh, chopped 

Instructions

• Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
• Trim ends of carrots and cut into thirds.
• Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
• Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. 
• Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
• Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
• OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
• Season with a little extra salt and pepper if desired. Garnish with parsley.
• Arrange onto serving platter and enjoy!

[ The Best Green Beans ]

Made this for Kevin's family Christmas potluck ... it was SO GOOD

For approximately 14 people 

Ingredients:

7 handfuls - green beans
2 - shallots 
3 - rashers of bacon
1/4 cup - dried cranberries 
block of goat cheese

Directions:

1. pan fry the bacon til crispy, remove.

2. add shallots to bacon grease, til clear

3. boil green beans in a 2inch deep pan for 5-8min

4.  add cooked beans to shallot pan, add crispy bacon and toss.

5.  add cranberries (if desired)

6.  place in serving dish, sprinkle with crumbled goat cheese to garnish.

[Tracy's Minestrone Soup]

My friend, Tracy, invited me for lunch this week ... and served the most delicious soup ever.  I asked for the recipe, and she gave it to me.  Winning.

Minestrone Soup

2 tbsp olive oil
2 tbsp butter
1/2 pound of italian sausage, ground
1 large onion (chopped)
1 clove of garlic
1/2 cup chopped celery, carrot and green pepper
2 tbsp parsley
1/2 tsp dried basil
pinch of dried thyme
1 bay leaf
salt and pepper
2 cups of chopped tomatoes (19oz can)
4 cups chicken stock
2 cups of shredded cabbage
1 cup of kidney beans
1/2 cup of elbow macoroni
freshly grate parmesan (optional)

Directions:

- In a large heavy sauce pan, heat oil and butter.   Add sausage, brown lightly.
- add chopped onion, garlic, celery, carrot and green pepper.  Cook until softened.
- sir in parsley, basil , thyme, and bay leaf ... add salt and pepper.
- stir in the tomatoes and stock.
- bring to a boil.
- reduce heat and cover, simmer 10 minutes.
- add cabbage, beans and pasta.  Simmer for 30 minutes.
- serve with sprinkled parmesan on top.