Thursday, December 8, 2011

Last-minute baked veggies

We wanted savory veggies with dinner but, as happens a lot lately, I didn't prepare anything in advance. So, what did I do?


After checking the fridge, freezer and spice cabinet to see what we have.. here's what I came up with!

1/2 block tofu, diced to preference (optional - can use seitan or leave out completely)
3 large stalks celery, diced
2 large carrots, diced
2 med-large potatoes, diced
1/2 c green beans (frozen)
OJ concentrate
Soy sauce
Desired spices

Basically I diced the easy-to-cook veggies larger (celery), and potatoes (since they take longer) smaller.

Toss with 1 T oil. Add 2 T frozen orange juice concentrate. Douse with soy sauce. Shake.

Now add spices: salt, pepper, paprika, garlic, thyme, basil, rosemary (ir desired).

Mix. Shake.

Put in your trusty cast iron skillet. To keep your veggies moist, add about 1/4 inch of water in the pan. Now cover with foil. Bake at 375 degrees, covered with foil, for about 1/2 hour. You can use this time to prepare a pilaf or bread or whatever you want to have with your veggies.

After 30 minutes or so, check your veggies. Pierce the harder-to-cook (potatoes or carrots) with a fork. Almost done? Now is when you remove the foil and bake again for 10-15 minutes to brown.

Check the veggies every 10-15 minutes. Turning each time. This will brown everybody and make them taste absolutely delicious:


Does it get any easier?

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