Tag Archives: onions

Roasted Vegetables

19 Feb


February 19th, 2012 one year ago today was the day my life changed. I explain the events that took place in detail in my “Chapter Writings” listed under my categories. If you would like to read about what took place I suggest you start with Chpt 1 of course, then proceed through 2, 3, 4, 5, 6, 7 and then my results.

I cannot believe it has been 1 whole year since all this has happened! Goodness, when you’re in such turmoil in your life you think it is never going to end! But, here I am today with a much different perspective on life, family, working out, doctors, and yes, even God. I’ve always believed in Gods’ peace, love and healing but, to experience His faithfulness in all these things, sure does puts my perspective of God on a whole different level, and I couldn’t be more thankful!

So, it’s been a year. For those of you that know my story, I will give you an update on my back and blood clots.

My back isn’t even an issue for me anymore! I have not experience any pain, numbness or sciatic nerve pain since surgery. Sometimes, there will be a little achy-ness in my lower back, but nothing to cause me any concern. I’m able to teach spin classes and run again.

Blood Clots, I haven’t been on blood thinners since late November. This issue has cause some mild mental damage for me! Grrrrrr! My father in law asked me the other day if I eat non-stop salads now? Nope! I sure don’t! I’m not anywhere near how picky or strict about my eating like when I was on Coumadin, but I sure don’t eat lots of greens yet. I’m still hesitant on the thought of eating lettuces’ and spinach salads with vitamin K. I’ll get over it, eventually!

I have no problem eating all other veggies besides, spinach! Especially roasted vegetables! I love vegetables roasted, all kinds of veggies, like; beets, brussels sprouts, winter squash, fennel and root vegetables. I always try to convince people that if they roast a veggie that they thought they didn’t like, they would be pleasantly surprised by the different dimensions of flavor that hated veggie takes. Seriously, try roasting brussel sprouts, outstanding!

Actually when I was finally off of my blood thinners and I had the freedom to eat “green” again, I chose roasted brussel sprouts! I remember telling this to my pastor and he was floored! His faced grimaced saying to me, “really? brussels sprouts!?” Yup, and they were delish!

This is my first bite after Coumadin!

Even through blood thinners, roasted veggies are something I never stopped enjoying. Ironically there is probably the same amount of vitamin K in the olive oil, as if I was eating a salad! Oh well, I’m over that now!

Cut your veggies. I used eggplant in this batch. Roasted eggplant is so good! Beckyf, stop curling up your nose!

Don’t cut your veggies too thin or small; they will get too soft and mushy. Drizzle with olive oil and season; toss together and make sure every cut is coated.

Preheat oven to 450 degrees.

Serve as a side dish, filling in wraps, on top of a salad or if you’re like me, eat as your main meal!


Roasted Vegetables

2 medium zucchini’s chopped
2 medium summer squash chopped
1 small eggplant chopped
1 large pepper preferably red, yellow or orange (green can taste bitter when roasted)
1 medium sweet onion
3 crushed garlic cloves
4 tablespoons olive oil
1 teaspoon Italian seasonings
Salt & pepper

Preheat oven to 450 degrees.

Clean all vegetables. Cut into medium sized chunks, place on a jelly roll pan. Coat with olive oil, crushed garlic, seasoning, salt and pepper. Toss all veggies together until everything is coated with the oil.

Roast for 15-20 minutes. Tossing once between baking time. Vegetables are done when their edges are looking slightly charred and toasted. Don’t over roast, or your veggies will get mushy. (I have done this many times, don’t throw out, the veggies are still yummy!)

Sprinkle with a grated parmesan cheese and chow down!

Recipe first seen and created on Tahnycooks.


The Underestimated Radish

19 Sep


The radish doesn’t need to only partner with romaine lettuce! I can hear the radish yelling, “Please get me out of this plastic bag of chopped lettuces, there’s more to me then this!” So, I’m trying to let this little red jewel have its well deserved limelight.

I love them sauté, roasted and my favorite right now is grated into a dip.
Gather ingredients

Trim and rinse the radishes well to remove any gritty sand and dirt

Pick out the larger radishes to grate (save your knuckles) and use the smallest holes on your grater

Make sure you place the grater on a plate to catch the radish juice

Once you have about 1 to 11/2 cups of grated radishes put into a sieve and press out the remaining juice


There should be almost 1 cup of liquid from your radishes. That also would depend on how fresh your radishes are. These radishes I’m using couldn’t be any fresher, considering they are from my mother-in-law! I thought maybe you could use the radish juice into homemade V8 juice! That would be yummy!

In a dry bowl I soften the cream cheese in the microwave for about 30 seconds to make sure there are no lumps

Finely chop the sweet onion

Add all the remaining ingredients, mix well

Adjust with salt and pepper. Remember, this dip is delicious right away, but as with many dips it is REALLY good by the next day or even by day two. Garnish with some chopped fresh chives

Serve with Multigrain Pitas, fresh tomatoes or carrots. This would be super yummy used for a spread on a roast beef sandwich!


Radish Dip

8-10 med radishes grated to 1-11/2 cups
1 block of softened cream cheese
1/2 cup sweet onion, finely chopped
1 clove fresh garlic, either pressed of finely chopped
11/2 tsp. worcestershire sauce
1 tablespoon horseradish
1/2 celery salt
Salt & pepper to taste

Clean and trim radishes. Grate the radishes with the smaller holes on the grater. Place grater on a plate. Grate until you gather the desired amount (about 1-11/2 cups). With a sieve on top of a bowl press the grated radishes firmly to extract out as much liquid as possible. I use a rubber spatula for this process.

In a medium sized mixing bowl add the “dry” grated radishes and the remaining ingredients. Make sure you chopped the onion very fine. Remember this is Radish Dip not Onion Dip! 😉 Mix well until there are no clumps of radishes or cream cheese. Taste and adjust with salt and pepper. Put in a pretty bowl & garnish. Serve with crackers, pita and fresh cut veggies. Enjoy!

This can be made with low-fat cream cheese and it is just as delicious. Also, a lot of times dips like this call for softened butter in them. The butter adds more of a creamier consistency to the dip. I preferred not to add the extra fat. If you would like to try it that way, add 1/2 stick of softened butter to the cream cheese, mix well. Then add the remaining ingredients.