Honey Roasted Carrots

This is YUMMY and super easy!  I got this recipe from SixSisterStuff cookbook.  You can find the recipe HERE

Ingredients:

1 lb baby carrots

3 tablespoons olive oil

3 tablespoons honey

salt and pepper to taste

Directions:

Preheat oven to 400 degrees F.

Line a baking sheet with foil and spray lightly with non-stick cooking spray. In a bowl, mix together carrots and olive oil until carrots are all covered. Spread the carrots in a single layer on the baking sheet. Drizzle the honey over the carrots and sprinkle salt and pepper on top.  

Bake uncovered, turning once, under just tender (about 25-30 minutes). 

Serves 4-6. 

Oven Roasted Green Beans

I tried this recipe from Six Sister's Stuff tonight.  It was yummy!  I used Kosher salt instead of regular salt...but that made it too salty.  Next time, I will just follow the recipe!  You can find the recipe HERE on the website.

Ingredients

• 2 pounds fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Place washed and trimmed green beans in a large Ziploc bag.
3. Drizzle olive oil in the bag, seal and shake until all of the beans are lightly coated in oil.
4. Spread beans in a single layer on a large baking sheet.
5. Sprinkle with salt and pepper.
6. Cook for 20-25 minutes, or until beans start getting brown spots on the outside.

Sweet Cucumbers (from Mom)

Slice:

7 medium cucumbers

2 onions

1 green pepper

1 red pepper

1 cup celery

1 small zucchini

carrots - as many as you would like

green tomatoes - "

Sprinkle 2 tablespoons of salt over sliced veggies and let stand 3 - 4 hours. Drain well, rinse well, and squeeze out all the water you can. Then combine 1 cup vinegar and 1 cup sugar heat a bit until dissolved. Cool. Poor over veggies. This will be good in the refrigerator for 1 - 2 months. It was really tasty! ( The lady who shared the recipe didn't add the green tomatoes).

Garden Patch Chowder

This has been a favorite of mine since the good ol' days in Moscow!  This was a recipe submitted to the Ward Cookbook "Cookin' the Moscow Way" by Heidi Wilford.

Veggie Mixture:
2 1/2 cups water
2 medium carrots, diced
4 large potatoes, cubed
1 cup chopped celery
1 -2 cups corn
3 Tbs. chopped onion
1 Tbs. salt
1/4 tsp ground pepper (to taste)

Cheese Sauce:
1/4 cup butter  (I try to get away with less)
1 cup milk
1/4 cup flour
1 cup chicken broth
2 cups grated cheddar cheese

Bring veggie mixture to boil.  Reduce and simmer 15 min.  In a (separate) small saucepan, melt butter.  Stir in flour until smooth.  Remove from heat and add milk and broth.  Bring to a boil stirring constantly over medium heat for 1 minute.  Remove from heat and stir in cheese.  Add to veggie mixture.  Do not boil.