Jump up and Kiss Me

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* Exported from MasterCook Mac *

 

Mustard Glazed Roasted Root Vegetables

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound carrots -- peeled and trimmed

1 pound parsnips -- peeled and trimmed

1/2 pound turnips -- peeled and trimmed

2 large baking potatoes -- peeled

2 large sweet potatoes -- peeled

1/3 cup olive oil

2 teaspoons curry powder

1 teaspoon hot paprika

1/4 cup maple syrup

2 tablespoons dijon mustard

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon ground black pepper

 

Preheat the oven to 375F. Cut vegetables into lengths that are the

same size (preferably 3 inch leghts about 3/4 inch thick). You should

have 12 cups of vegetables.

 

Place the vegetables in a large bow. In a medium bowl, whisk together

the remining ingredients. Pourover the vegetables and toss to coat

well. Spread vegetables in two large roasting pans in a single layer.

Do not pack too tightly. Roast uncovered for approxximately 1 hour.

Toss 2 to 3 time during the cooking to ensure even cooking and

coating with the glaze, taking car not to break up the vegetables.

 

>From Ellen C <ellen

 

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Per serving: 331 Calories; 13g Fat (34% calories from fat); 4g

Protein; 53g Carbohydrate; 0mg Cholesterol; 443mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 4 Vegetable; 2 1/2 Fat; 1/2 Other

Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 1032 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Spicy Potato Gratin

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons pure chili powder

2 teaspoons ground cumin

1 teaspoon dried thyme

1 teaspoon salt

4 large baking potatoes -- (2 1/2 lbs)

- sliced 1/8 inch thick

1/4 cup jalapeno peppers -- minced

2 tablespoons cold butter -- cut in small pieces

3/4 cup vegetable stock

8 ounces monterey jack cheese

 

Preheat oven to 375F. In a small bowl, combine the spices.

 

Arrange half the potatoes in one layer in an 8x8x2 inch casserole.

Sprinkle with half the jalapaenos and half the chile powder mixture,

and dot with 1 tbsp butter. Layer with remaining potatoes, jalapenos,

chile powder mixture, and butter. Pour stock over potatoes and top

with cheese. Cover and bake until potatoes are tender but don't fall

apart when pierced with a fork, about 45 minutes.

 

>From Ellen C <ellen

 

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Per serving: 288 Calories; 16g Fat (50% calories from fat); 13g

Protein; 24g Carbohydrate; 44mg Cholesterol; 836mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fat

 

 

Nutr. Assoc. : 2614 0 0 0 0 0 0 0 0 0

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--

Ellen C.

ellen