Tag Archives: quick

Everyday Roasted Veggies

There isn’t an easier way to make vegetables!

Since there are only two of us at home to feed, I don’t often use an entire bunch of asparagus or celery, or even an entire broccoli, so I often find myself with just a little of this and a little of that.  Since I’m very fond of simply roasting vegetables, I’ll cut them up into even pieces and toss them with some seasonings and olive oil.  Here’s today’s veggie:
½  lb. asparagus, trimmed and cut into 3-inch spheres

1 medium yellow squash, washed and cut into 3-inch strips

1 medium red pepper, seeded, and cut into 3-inch strips

5 cloves garlic, minced  (we really go whole hog on the garlic, use less if you’re going to be among non-garlic eaters.)

2 Tbsp. extra virgin olive oil (or canola oil, or any oil you prefer)

salt and pepper to taste

½ tsp minced lemon rind

lemon juice (optional)

Preheat oven to 400 F.

Combine vegetables and garlic in a small roasting pan. Drizzle with olive oil and stir to coat evenly.

Sprinkle on salt. pepper and lemon rind.

Sprinkle on lemon rind.

Drizzle olive oil over it all and stir to coat.

Roast in preheated oven for 10-15 minutes (or less depending on the thickness of your vegetables), until lightly browned and tender.

Drizzle with lemon juice before serving.

Serves 3.

Chicken Breasts in Mustard Sauce

Shallot bulbs

Image via Wikipedia

There are times when I go all out for dinner.  Spending hours chopping in order to make complicated recipes with multiple steps.  There’s something quite satisfying about that.  But there are times when I want to make something yummy, but without all the fuss and muss of the culinarily complex.

I don’t recall where I first had chicken in mustard sauce, but I know it was love at first bite.  Over the years I’ve served this to my family and to guests, in the early years making it with heavy cream and lately with the lighter sour cream.  Either way the taste is delicious and best of all, it’s quick and easy to make!

Chicken Breasts with Dijon Mustard Sauce

* 1 tablespoon butter or butter substitute

* 1 tablespoon olive oil

* 2 large shallots, sliced

* 6 boneless chicken breast cutlets

* 1 cup light sour cream

* 1/3 cup 2 % milk

* 3-4 tablespoons Dijon mustard

* 3 or 4 scallions, chopped, about 1/4 to 1/3 cup


In heavy skillet over medium high heat, melt butter with olive oil until it begins to sizzle; add shallots and cook until softened, stirring.

Add chicken and cook, turning once, for about 15 minutes or until chicken is browned and fork tender. Remove chicken and shallots from skillet; set aside.

In the same skillet add sour cream, milk, and Dijon mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Serve sauce over chicken; sprinkle with scallions.  Serve with rice or wheat pilaf and a green veggie.

Serves 6.