ROASTED ROOT VEGETABLES, 11/21/2011 - KATV - Breaking News, Weather and Razorback Sports

ROASTED ROOT VEGETABLES, 11/21/2011

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  • Cinnamon & honey granola bar, 9/15/14

    Cinnamon & honey granola bar, 9/15/14

    Tuesday, September 16 2014 11:05 AM EDT2014-09-16 15:05:39 GMT
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
    Alan BennettMakes: 12 servingsPrep Time: 15 minsCook Time: 15 minsIngredients1/2 stick butter, softened1 cup brown sugar1 egg, beaten2 tablespoons flaxseed, ground if available2 tablespoons Honey2 cups Oats (old Fashion)1 cup All-purpose flour, sifted1 teaspoon cinnamon1/2 teaspoon baking soda1/2 cup raisinsNotes / DirectionsIn a large bowl, beat the softened butter brown sugar until blended and crumbly, about 2 minutes.Add egg and beat wellStir in flaxseed and honeyIn another bowl, combine ...More >>
  • Game Day Dip

    Game Day Dip

    Saturday, September 13 2014 12:14 PM EDT2014-09-13 16:14:26 GMT
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
    By: Marc HaynesIngredients:8 oz Philadelphia cream cheese2 Cups of shredded cheddar cheese1 Can of Rotel Tomatoes1 tsp ground cumin1 Can white corn1 Can yellow cornDirections:Melt cream cheese in microwave for approximately 2 minutes. Add additional time if cream cheese is not completely melted.After cream cheese is softened stir in the shredded cheddar cheese and microwave for an additional 2 - 4 minutes (until mostly melted)Add can of Rotel tomatoes (NOT drained), the cans of corn (drained)...More >>
  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>

Capi Peck

Trio's

 

3 large beets, scrubbed and cut into 1-inch wedges

3 parsnips, scrubbed, sliced in half lengthwise & cut into 1-inch lengths

3 carrots, (wash but do not peel) cut into 1-inch chunks

3 turnips, scrubbed and cut into l-inch chunks

3 sweet potatoes, peeled and cut into large chunks

1 head garlic (NOT PEELED) separated into cloves with husk on

3 leeks, washed well, white part only cut in half lengthwise and then cut into

thick pieces

2 red onions, peeled and cut into eighths

3/4 c. olive oil

8 - 12 fresh rosemary sprigs

1 cup vegetable broth or chicken stock

kosher salt and black pepper to taste

 

Preheat oven to 400 degrees. Place prepared vegetables in roasting pan. They should be spread out for even roasting so you may want to use two pans. Rub vegetables with olive oil, put rosemary sprigs around, pour in stock and season with salt and pepper. Roast uncovered until vegetables are just fork-tender, about 45 minutes.

  • EntréesMore>>

  • Paleo Country Breading & Frying

    Paleo Country Breading & Frying

    Saturday, September 13 2014 11:53 AM EDT2014-09-13 15:53:52 GMT
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
    by: Julianne BitelyIngredients:1 cup almond flour1/3 cup shredded coconut1/4 tsp paprika1 tsp garlic powder1/2 tsp black pepper1/2 tsp dried thyme2 large eggs (free range, please), beaten *for washCoconut oil for fryingCooking Oil Temperatures:Chicken: 350-375 degreesGreen Tomatoes: 360-375 degreesOkra: 350-375 degreesfor more recipes from Julianne go to WellnessInLittleRock.comMore >>
  • Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Vietnamese pulled pork sandwich (Banh Mi), 9/12/14

    Friday, September 12 2014 11:42 AM EDT2014-09-12 15:42:01 GMT
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
  • Mediterranean Style Snapper, 9/11/14

    Mediterranean Style Snapper, 9/11/14

    Thursday, September 11 2014 12:09 PM EDT2014-09-11 16:09:21 GMT
    Peter BraveBrave New Restaurant1 (7oz) snapper filet1/4 cup diced tomatoes1/8 cup diced onions1/8 cup diced mushrooms2 tbsp. capers1 tbsp. garlic, puree3 tbsp. olive oil1 tbsp. white balsamic vinegarsalt and pepper to taste1 lemon for garnishCombine all ingredients in bowl and marinade fish for 15 to 30 minutes. Bake in 400 deg. oven for approximately 10 minutes, give or take. Serve fish with marinated veggies and garnish with lemon slices.More >>
    Peter BraveBrave New Restaurant1 (7oz) snapper filet1/4 cup diced tomatoes1/8 cup diced onions1/8 cup diced mushrooms2 tbsp. capers1 tbsp. garlic, puree3 tbsp. olive oil1 tbsp. white balsamic vinegarsalt and pepper to taste1 lemon for garnishCombine all ingredients in bowl and marinade fish for 15 to 30 minutes. Bake in 400 deg. oven for approximately 10 minutes, give or take. Serve fish with marinated veggies and garnish with lemon slices.More >>