Roasted Carrots and Shallots

I know I've already posted a few carrot recipes, but here's another one I just tried and loved.  Carrots might just be my favorite veg.  And why have I never cooked with shallots before?  They are SO tasty!

2 lbs carrots, cut into 3-in lengths, thick pieces halved lengthwise

12 oz shallots (about 10), peeled and halved lengthwise

2 Tbls. olive oil

coarse salt and ground pepper

1/2 cup fresh parsley leaves

2 Tbls. fresh lemon juice

Preheat oven to 450.  On a large rimmed baking sheet, toss carrots, shallots, and oil;  season with salt and pepper.  Bake until tender, 30-35 minutes, tossing once halfway through.  Add parsley and lemon juice; toss to combine.  

Black Bean and Rice Skillet

1 medium onion (chopped)
1 small green or red sweet pepper (chopped)

Saute in 1 tbsp. oil until soft, (about 5 minutes)

2 c. cooked black beans
1 1/2 c. chicken or vegetable broth
1/2 c. uncooked rice
1/4 tsp crushed hot chilies
1/4 tsp dried thyme
2 cloves garlic (minced)
1 bay leaf

Add and bring to a boil, reduce heat and simmer covered until rice is done. 20 minutes for white rice, 40 for brown rice. Remove from heat. Remove bay leaf.

1/2 c. shredded sharp cheddar cheese (I used mild, still just as good.)

Sprinkle on top and serve.

Sage and Parmesan Croutons

3 oz. white crusty bread (about 3 thick slices), cut into 1-inch pieces

1 lg clove garlic, minced

1 Tbls. finely chopped fresh sage 

3 Tbls. olive oil

1/2 tsp. salt

2 Tbls. finely grated Parmesan

Preheat oven to 375.  Toss all ingredients together in a mixing bowl to coat.  Spread evenly on a baking sheet and toast in oven for 10-12 minutes or until crisp and golden brown.

It's hard to eat store-bought croutons on a salad after tasting homemade ones, and this is the basic recipe I use.  I usually double or triple it, and I've tried other herbs on them, too.  Thyme is really tasty to use instead of sage, but I'm a huge fan of thyme on anything.  (Next best herb to basil...)  

Cherry Crumble

1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup flour
3/4 cup cold butter
1 can cherry pie filling (or your favorite pie filling)

Combine oatmeal, brown sugar and flour. Cut in butter until the mixture resembles very course crumbs.

Press half of the oatmeal mixture into the bottom of a greased 8 x 8 pan. Bake at 350 degrees for 20 minutes.

Remove from oven and pour pie filling onto the partially baked crust. Sprinkle remaining oatmeal mixture onto the pie filling and continue baking for about 45 minutes.

This is delicious warm and would be great with whipped topping or vanilla ice cream.

Chive and Garlic Corn

1 pkg. (16 0z) frozen corn, thawed

1/2 c. finely chopped onion

2 Tbls. butter

1/4 c. minced fresh chives

1/2 tsp. minced garlic

1/8 tsp. salt

pepper to taste

In a large skille, saute corn and onion in butter for 5-7 minutes or until tender.  Stir in chives, garlic, salt and pepper.  Cook 3-5 more minutes and serve.