Roasted Root Vegetables


This is super easy and perfect for the colder weather. It is also good left over warmed up. You can adjust the amount for the number of people you plan to feed.

1 beet sliced about 1/8 inch thick

2 medium parsnips sliced same thickness

1 medium sized sweet potato, peeled and sliced same thickness

1/4 large sweet onion, coarsely chopped

Garlic powder

Olive oil

Heat oven to 425 degrees. Pour enough olive oil in a heavy oven appropriate pot to cover the bottom. Layer the vegetables with the chopped onion and a small amount of olive oil. Sprinkle garlic power over the top. Place lid on the pot. Bake until the vegetables are tender.

You can use any root vegetables. I used some of my favorites. I never bother to peel beets or parsnips. If you buy large parsnips, you may have to remove the core because it can sometimes be rather hard and bitter.

Kale with Cannelloni Beans


1/2 medium sized sweet yellow onion, coarsely chopped

1 jalapeño pepper, deseeded, cut in half lengthwise and cut in 1/2 inch pieces

2-3 garlic cloves, coarsely chopped

1/4 large, red, bell pepper, deseeded and coarsely chopped

3 cups lacinato kale–see directions below

1 cup cannelloni beans

Olive oil

Spices–for this recipe I used World Market Mediterranean Greek

Before measuring the kale, cut out the central stem, discard, and finely chop the remainder of the leaves. Sauté the onion and garlic in enough olive oil to cover the bottom of the pan or skillet until the onion is translucent. Add jalapeño and red bell pepper. Cook until tender but the color is still bright. Sprinkle spices over this mixture and stir–amount of spices to suit your taste. Add kale. Stir and cook until the kale it totally wilted. Add cannoli beans and serve over rice.

Note: Other spices I use include basil, thyme, and fennel essential oils. Be careful when using essential oils to cook. A little goes a long way.

More Creative Cooking


Experimentation and creativity while cooking become really important when you are home and going out and about does not seem a very safe option.  Here are some photos of two recent dishes I created for dinner.

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Many people do not like certain vegetables, two of which are my favorites, beets and Brussels spouts.  I remain convinced that people do not like them because no one has ever cooked them in a way they find palatable. These two vegetables keep well in the refrigerator so they are good for buying in this time when many do not want to go to the grocery often.

To create the above dish, I sautéed several chopped garlic cloves in olive oil with the chopped beets.  Cook these until nearly done, then add the sliced Brussels sprouts.  It takes longer to cook the beets and garlic than the Brussels sprouts.  You want the Brussels spouts to be tender but do not over cook.  This particular day I added basil essential oil to taste and served the dish over pasta from Italy.  When I want something more spicy, I sprinkle berbere (Ethiopian spice) over the vegetables instead of using basil or other Italian spices.  Sometimes I serve this over rice instead of pasta, e.g. when I use berbere.  This provides a delicious vegan meal and is easy to prepare.

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One of my favorite dishes includes cod loins.  I create many different versions by changing the vegetables used and the spices. For this one, I first sautéed garlic in olive oil until golden, added chopped beets and sautéed until they were tender.  Then I added the cod loin and chopped red bell pepper and chopped poblano pepper.  At the last minute I added a handful of frozen green peas and sautéed only until they were hot.  Once again I used basil and added lemon essential oil.  The pasta is bucatini from Italy.  If you like cheese, grate fresh parmesan or asiago over the dish.