Thursday, October 24, 2013

Roasted Vegetables

 I saw a recipe somewhere for roasted mushrooms.  Yum, I thought to myself.  I could not get it out of my head. So I bought two packs of baby bella mushrooms and a pack of asparagus at Aldi.  Their produce is so much cheaper and fresher than my local grocery store.  The carrots were from the frozen section at Trader Joe's. My husband raved about this dish!

2 packs of baby bella mushrooms, halved or quartered, depending on size - stems removed
1 pack of asparagus, trimmed and cut into 1 inch pieces
1 cup carrots
1/3 c oil, whatever you kind choose
1/2 t oregano or Italian seasoning
1/4 t granulated garlic
salt & pepper to taste

Mix the oil and seasonings together.
Cut and cut the vegetables.  Add to large bowl.
Pour flavored oil onto vegetables.
Put onto to foil or parchment covered baking sheet.

Roast in the oven @400 F for 25- 30 minutes.  When the carrots are soft, it is ready.

Serves: 4 as a side dish OR 1-2 as a main dish.

Tuesday, October 1, 2013

Pineapple Cake

My daughter had accidentally opened a can of crushed pineapple.  I did not want it to spoil so I made this cake.  Boy, did I get lucky with this recipe!! It tasted so good.

Pineapple Cake

1/2 c butter (1 stick) or coconut oil/vegetable shortening
1/2 c sugar or dry sweetener of your choice
2 eggs
1 tsp vanilla
3/4 c almond flour/meal, packed
1/2 c tapioca flour
1/4 c coconut flour
1/2 T baking powder
1/2 t salt
3/4 -1 cup canned crushed pineapple

Mix first 4 ingredients together.  Mix dry ingredients and add to the liquid mixture.  Then add pineapple.
Bake in 9x9" greased pan or equivalent at 350F for 35-40 minutes until edges are brown and crispy.