Use a large roasting pan, sprayed with olive oil cooking spray. Dump in bout 5-6 pounds fresh green beans, washed, stem ends snapped off. Peel and slice a large onion. Peel and toss in about 12 cloves of garlic. Drizzle with a quarter cup olive oil, sprinkle with salt and pepper. Attempt to place in 400 degree oven, but realize roasting pan is too big for this oven. Quickly clean up lower oven (previous owners sprayed with oven cleaner -- ignoring the self-cleaning feature -- and never really wiped it out). Place in lower/larger oven. Cook at 400 degrees for about 30 minutes, stirring occasionally. Cover with foil and take to Vi's. Serve with tongs.
Since that was so successful, I tried another new recipe the next day...we were in charge of a veggie tray for the get-together at Linda's house. I found a dip recipe that was totally nondairy (VDad isn't supposed to eat dairy). It was 3 cups of spinach, most of an avocado, some cucumber, garlic, parsley...sort of a cross between pesto and guacamole. I thought it was fairly tasty. VDad ate the ranch dip I had made with silken tofu (which, of course, has dried buttermilk, not to mention MSG in it).
Saturday night Mark and David cooked for the gang over here. They made steaks and kabobs on the stove top; they would've used the grill, but we threw it out when we moved. As Mark struggled to cook a decent meal on the smooth-top stove top he kept repeating, "I really know how to pray for you now, Gail," since obviously anyone who has to deal with those smooth-tops needs major intercession to keep them sane until they can ditch the blasted thing.
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