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Roasted sweet potato, turnip, and onion from the 4/3/13 cooking demonstration

Roasted sweet potato, turnip, and onion from the 4/3/13 cooking demonstration

Roasted Vegetables

Community meeting cooking demonstration, 3/6/13 and 4/3/13

The simplest (and often tastiest) way to cook most vegetables is to roast them. We’ve done this before (broccoli and cauliflower, sweet potatoes, squash, and more), but here are some general instructions for pretty much any vegetable.

Choose any of the following vegetables:

  • root vegetables: potato, sweet potato, carrot, parsnip, turnip, rutabaga, beet, etc
  • squash: butternut, acorn, pumpkin, etc
  • “cole crops” (the broccoli family): broccoli, brussels sprouts, cabbage (wedges with the core attached works best), kohlrabi
  • onions
  • asparagus
  • green beans
  • almost anything you can think of

Preheat oven to 400. Gather as many baking sheets or dishes as you have kinds of vegetables (it can be fine to mix them, but sometimes they cook at different speeds).

Cut the vegetable into whatever size pieces you want. They can be bite-sized, or you can take a knife and fork to them later. If you’re mixing different vegetables together to roast on the same pan, make sure the pieces are the same size so they cook at about the same speed.

Place vegetables in a bowl (keep different vegetables separate if you have enough baking dishes) and add a pinch of salt and just enough oil to coat them lightly. Toss or mix to combine.

Spread oiled vegetables on baking sheet and place in oven. The amount of time your vegetables will take depends on the vegetable and the size of the pieces. After about 20 minutes, begin checking your vegetables. They are done when a knife or fork slides in with no resistance and the edges are medium to dark brown.

Apple Cake with Lemon Glaze

apple bars with lemon glazeAdapted from Cooking Light

Community meeting training dinner, 4/3/13

This cake is very similar to last session’s carrot cake. Still not health food, but a great dessert!

Cake:

  • 1/2 cup water
  • 1/2 cup canola, vegetable, or mild olive oil
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 cups chopped or grated apples, any variety

Glaze:

  • 3 tablespoons lemon juice
  • 1 – 2 cups confectioner’s sugar

Preheat oven to 350. Grease a 9×13 pan.

In a large bowl, combine water, oil, eggs, and vanilla. Mix well.

In a medium bowl, combine flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves. Add this flour mixture to the wet ingredients in the other bowl and stir until just combined. Add apples and mix to combine.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

To make the glaze, whisk confectioners sugar into lemon juice. Add just enough to reach your desired drizzling thickness. Drizzle over bars, then cut and serve.

Serves 24.

Carrot Cake with Cream Cheese Frosting

carrot cake with cream cheese frostingCommunity meeting training dinner, 3/20/13

Carrots don’t make it health food, but they do add some vitamins.

Cake:

  • 3/4 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups grated carrots (from 5-6 large carrots)

Frosting:

  • 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners sugar

Cake:
Preheat oven to 350. Grease a 9×13 pan.

In a large bowl, combine oil, white sugar, and brown sugar. Mix well. Add eggs, applesauce, and vanilla, and mix thoroughly to combine.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Add this flour mixture to the wet ingredients in the other bowl and stir until just combined. Add carrots and mix to combine.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

Frosting:
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.

Serves 24.