Great Food, All Day Long_ Cook Splendidly, Eat Smart - Maya Angelou [18]
1 zucchini, sliced into ¼-inch rounds
2 yellow squash, sliced into ¼-inch rounds
10 asparagus, tough ends snapped off and discarded
6 broccoli florets
Seasoning
3 packets dried onion soup mix
3 tablespoons extra virgin olive oil
2 tablespoons granulated garlic
1 teaspoon seasoning salt, such as Lawry’s
½ teaspoon fresh/ground pepper
Grease a large, shallow baking pan.
In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions. Boil for 4 minutes.
Drain and allow to cool for 30 minutes.
Preheat the oven to 350°F. Slice the onions into ¼-inch-thick disks, but do not separate the rings.
While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan. Layer the onion disks on top.
Bake for 35 to 40 minutes, until as brown as desired.
SERVES 4. Serving size: 1 piece of each roasted vegetable.
If you let these vegetables come to room temperature, make a vinaigrette of 2 tablespoons olive oil, 1½ tablespoons balsamic vinegar, and 1 tablespoon water. Mix it well and pour it over the roasted vegetables, and you’ll have a dish so delicious it will make portion control a difficult task.
Brussels Sprouts and Mushrooms
1¾ pounds Brussels sprouts (or use two 10-ounce boxes frozen Brussels sprouts)
½ teaspoon salt, or more to taste
3 tablespoons butter
½ pound white button mushrooms, sliced into ¼-inch pieces
1 medium onion, sliced into ¼-inch pieces
1 green bell pepper, sliced into ¼-inch pieces
¼ teaspoon pepper, or more to taste
Wash and trim the sprouts. With a sharp knife make an X in the stem of each sprout.
Bring 1 cup water to a boil in a saucepan and add the salt. Add the sprouts and cook, uncovered, for 8 to 10 minutes over medium heat.
Cover and cook for 10 minutes more or just until crisp-tender. Drain and place the sprouts in a bowl.
Meanwhile, in a large skillet, heat the butter and add the mushrooms, onion, and bell pepper. Cook until tender.
Add to the sprouts and season with the salt and pepper.
SERVES 4. Serving size: 1 cup as a main dish.
Orange-Stuffed Squash
2 acorn squash (about 2 pounds)
½ teaspoon salt
¼ cup firmly packed brown sugar
1½ tablespoons butter or margarine
2 oranges, peeled and segmented
1 cup store-bought orange juice
1 teaspoon ground cinnamon
Wash the squash and cut into halves lengthwise. Scoop out the seeds.
In a large skillet, lay the cut sides in approximately 1 inch water with ¼ teaspoon salt. Cover and let steam over medium heat for 15 minutes. Drain, pat dry, and remove, cut side up, to a baking dish.
Meanwhile, preheat the oven to 400°F.
Put 1 teaspoon brown sugar, 1 generous teaspoon butter, and a pinch of salt in the center of each squash half.
Place the baking dish in the oven and bake for 15 minutes.
While the squash is baking, combine the remaining brown sugar, the oranges, orange juice, and cinnamon in a bowl.
Remove the baking dish, place ½ teaspoon of the orange mixture into each squash half, and return to the oven for another 30 minutes.
Turn off the oven. Let sit in the cooling oven for 30 minutes. Serve warm.
SERVES 4. Serving size: ½ squash.
Sweet Potatoes McMillan
6 tablespoons butter or margarine, plus more for pan
4 cups mashed boiled (with skin on) sweet potatoes
¼ cup sugar
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup Grand Marnier
2 tablespoons milk or light cream
1 tablespoon grated orange zest mixed with 1 tablespoon sugar
Preheat the oven to 375°F. Butter a 1-quart casserole dish. Melt 2 tablespoons of butter and set aside.
Combine the sweet potatoes, 4 tablespoons butter, the sugar, ginger, cinnamon, and salt in a large bowl. Mix well.
Stir in the Grand Marnier and milk until fully incorporated.
Turn into the prepared casserole dish, brush the top with