Roasted Winter Vegetables

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I’m pretty sure that this is a Barefoot Contessa recipe but I didn’t write it down and you know how that goes…anyway, it’s good, it’s easy, and you can use whatever veggies you like.  I used baby carrots, butternut squash, and brussels sprouts.  I just HATE peeling butternut squash ~ I may start buying it already peeled and cut in chunks from the store. I made half of the veggies but used the same amount of olive oil and salt and pepper.

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Roasted Winter Vegetables

1 lb. carrots, peeled
1 lb parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded
3 tbsp olive oil
1 1/2 tsps kosher salt
1/2 tsp freshly ground pepper
2 tbsps chopped flat leaf parsley

Preheat oven to 425º.

Cut vegetables into 1 inch cubes.

Place on a single layer on 2 baking sheets. Drizzle with the olive oil, salt and pepper. Toss well.

Bake for 25 to 35 minutes or until veggies are tender, turning once with a spatula.

Sprinkle with parsley, season further is needed and serve hot.

Makes 8 servings.

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Happy Cooking!

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Mixed Berry Cheesecake ~ Barefoot Contessa

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Ina made this cheesecake on the Food Networks Thanksgiving Dessert show that I watched last week and when I saw it, I knew I had to make it.  It’s beautiful and delicious.  I used low fat cream cheese, fat free sour cream and splenda blend (1/2 sugar and 1/2 splenda) for the cake.  For the topping I used Simply Fruit raspberry spread and fresh fruit.  Now, the recipe says nothing about using a pan of water underneath it in the oven to prevent cracks so I didn’t but next time I will since it cracked terribly.  Once I put the topping on, you couldn’t see the cracks but still ~ I know it’s cracked, LOL!

This would be fabulous for Christmas or New Year’s dessert.

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Ina Garten’s Mixed Berry Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Topping
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Preheat the oven to 350 degrees F.To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Serves about 12 depending on the size of your slices.

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Happy Cooking!

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