Roasted Asparagus and Squash with Cranberry and Pecans

Oh, my cranberries. Another tasty recipe containing fresh cranberries has been discovered. With a bag in the fridge waiting for its debut dinner, Cranberry Pecan Roasted Vegetables was immediately planned for dinner today!

Modifications Made:

Holidays bring out the crazy, even to those who don't celebrate. Went to the local grocer this morning to find a dozen or so customers milling about in the produce trying to form a picketing plan over the unstocked bins. I understand, really. There was no pre-packaged carrots/broccoli/green beans/snap peas/cauliflower, no cilantro/parsley/green onions, no celery/leeks/napa cabbage, and no brussel sprouts. Chill, people. Human beings are the most adaptable species on the planet. What did they did have, however, was some of the freshest, most tender asparagus bunches at $0.97. As compared to brussel sprouts at $3.47/bag, asparagus was a more economic and tasty anyways.

To a large bowl, one bunch of asparagus cut into 1" chunks, half of a butternut squash diced into 1" chunks, half of a small red onion sliced thin, and half a bag of fresh cranberries were tossed with salt, pepper, and vegetable oil. Upon thoroughly mixing, the vegetables were spread out on a 12" cast iron skillet and roasted at 400 degrees for about 45 minutes at which a half cup of diced pecans were tossed on top of the vegetables and vegetables were cooked until squash was fork tender.

Scaled for Likability: Great

There are only two modifications to be made the next time this side dish is made. One, more of it as in double the amount. With limited oven space, the quantities prepared were not enough for three people without a meat and pasta side. Second, and I hate to say this, a reduction in fresh cranberries. Their tanginess overpowered the gentle butternut squash/asparagus combo. Had the dish used brussel sprouts as directed, then the cranberries would have been a perfect match. Otherwise, no further modifications would be made to this beautiful to look at and beautiful to eat healthy dish.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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