Wednesday, June 13, 2007

Beets, Sage, and Stir Fry Veggies

Today I went "simple" with the veggies.

I started with roasting the baby beets in the oven, wrapped in foil, at 400 for about a half hour. I sliced them up, put them on top of spinach, sprinkled with blue cheese and a bit of balsamic vinegar dressing.

Next, I made a package of Annie's All Natural macaroni and cheese. Right at the end of the cooking time for the noodles, I mixed in half of my package of stir fry veggies. Drained, then mixed with the cheese. I was going to make homemade mac and cheese, but I totally ran out of time today. This was a huge hit...everyone ate tons and even the kids ate all of the veggies, didn't even pick them out.

Finally, I had some organic chicken breasts that I put in a 13 x 9 baking dish. I sliced up a lemon and put it in the bottom. Crushed two cloves of garlic with some olive oil and some sea salt (made a kind of aoli) and spread it over the chicken. Chopped up fresh thyme, sage, and rosemary and put it on top of all the rest. Then I baked it at 350 for 45 minutes. The first 30 minutes covered with foil, the last 15 without.

I got a yogurt making machine today, and I'm going to try for my first batch of yogurt tonight. We'll see how it goes!

1 comment:

Camy Tang said...

That mac and cheese looks so good! Now I know a way to cook beets.

Saw a quote from you on a book you'd reviewed!