A dinner George would like
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I prefer the Golden too but all I had was cream, so.... I happen to love mushrooms, so no, not too much for me.
Carrots:
https://www.lordbyronskitchen.com/roasted-jumbo-carrots/
Roasted Jumbo Carrots
An easy, rustic, and budget friendly side dish that looks like a million bucks! Roasted Jumbo Carrots are browned and charred on the outside, but soft and tender on the inside.Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings6 peopleIngredients
6 large carrots, skin on, cleaned very well with a vegetable brush, cut into 1 inch rounds
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, finely chopped, for garnishInstructions
Preheat oven to 420 degrees.
Add all ingredients to a large mixing bowl and toss well to coat. Be sure that every single piece of carrot is completely coated.
Empty the contents of the bowl onto a half sheet pan/baking sheet. Take the time to stand each piece of carrot on its cut end. Keep them separated, and do not let them touch the sides of the baking sheet.
Bake for 20 minutes. Remove from the oven. Flip each piece of carrot over so that the other cut side is facing down. Bake for 20 more minutes.
Remove from oven. Garnish and serve.Nutrition
Calories: 110kcal | Carbohydrates: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12085IU | Vitamin
5.1mg | Calcium: 24mg | Iron: 0.4mg“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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I prefer the Golden too but all I had was cream, so.... I happen to love mushrooms, so no, not too much for me.
Carrots:
https://www.lordbyronskitchen.com/roasted-jumbo-carrots/
Roasted Jumbo Carrots
An easy, rustic, and budget friendly side dish that looks like a million bucks! Roasted Jumbo Carrots are browned and charred on the outside, but soft and tender on the inside.Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings6 peopleIngredients
6 large carrots, skin on, cleaned very well with a vegetable brush, cut into 1 inch rounds
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 tablespoon fresh parsley, finely chopped, for garnishInstructions
Preheat oven to 420 degrees.
Add all ingredients to a large mixing bowl and toss well to coat. Be sure that every single piece of carrot is completely coated.
Empty the contents of the bowl onto a half sheet pan/baking sheet. Take the time to stand each piece of carrot on its cut end. Keep them separated, and do not let them touch the sides of the baking sheet.
Bake for 20 minutes. Remove from the oven. Flip each piece of carrot over so that the other cut side is facing down. Bake for 20 more minutes.
Remove from oven. Garnish and serve.Nutrition
Calories: 110kcal | Carbohydrates: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12085IU | Vitamin
5.1mg | Calcium: 24mg | Iron: 0.4mg -
Oh, and at the end I added maybe 1/4 cup of cream and some Savoie's Instant Roux just to thicken it up a little.
It's comfort food time.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@George-K said in A dinner George would like:
@Mik said in A dinner George would like:
Savoie's Instant Roux
DaFuq? I'd never heard of this!
It's a shortcut. Tony Chachere's also makes a powdered roux. Several companies make a jarred roux.
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I didn't like the taste of mushrooms when I was a child.
But since then, I've come to like mushrooms.
I don't like them as much as carrots, corn, and asparagus. But still, I like mushrooms.
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@mik said in A dinner George would like:
Nice local chuck roast, in the Instant Pot with wine, cream of mushroom soup, Lipton Onion Mushroom Soup mix, a little water and half a pound of mushrooms. Will be served over mashed potatoes with big roasted carrots.
But this time with Golden Mushroom soup, some thyme and rosemary. I'm going to cook the roast first then add carrots and potatoes for a 6 minute pressure cook. Hope to keep them from getting mushy.
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I think mushrooms are the one foodstuff I don't like. I was violently ill as a child after eating mushroom soup, and I've never gone back to them. The smell still makes my stomach turn.
Still, all the more for everybody else!
