Christina's Curried Chicken and Mushroom Spring Rolls

from McCormick

1 tablespoon red curry powder

1 teaspoon garam masala

2 cups thinly sliced cooked chicken

2 tablespoons oil

1 pound assorted wild mushrooms (such as shiitake, oyster and cremini), sliced (or whatever you have)

1 red bell pepper, thinly sliced (about 1 cup)

3 ounces fresh snow peas, cut into thin strips (about 1 cup)

12 round rice paper wrappers (8 1/2-inch)

Asian Dipping Sauce (recipe follows)

1. Heat large nonstick skillet on medium heat. Add curry powder and garam masala; cook and stir 1 minute or until fragrant. Reserve 1 teaspoon of the spice mixture to season mushrooms. Sprinkle remaining spice mixture over chicken in medium bowl. Toss to coat well. Set aside. 

2. Heat oil in same skillet on medium-high heat. Add mushrooms and reserved spice mixture; cook and stir 3 to 4 minutes or just until tender. Remove from skillet. Add bell pepper and snow peas to skillet; cook and stir 1 to 2 minutes or until tender-crisp. Remove from skillet. 

3. To assemble Spring Rolls, fill 9-inch pie plate with warm water. Dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Arrange 1/4 cup of the mushrooms, 2 tablespoons of the vegetable mixture and 2 tablespoons of the chicken in center of the rice paper wrapper. Fold bottom edge of rice paper wrapper over filling ingredients. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls. Refrigerate at least 30 minutes or up to 2 hours. Serve with Asian Dipping Sauce.

Asian Dipping Sauce: Mix 1/4 cup water, 2 tablespoons rice vinegar, 1 tablespoon light brown sugar, 2 teaspoons soy sauce and 1 teaspoon sesame oil in small bowl until well blended. Stir in 2 tablespoons finely chopped red onion.

Christina's Sweet and Sour Chicken

adapted from $5 Dinners


1 lb chicken breast, diced
1/2 onion, diced
2 Tbsp olive oil
1 diced green or red bell pepper
1 clove garlic, minced
1 tablespoon corn starch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, with juice or fresh
1 Tbsp vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
frozen mixed veggies

1. In large skillet over medium high heat, brown the diced chicken pieces and onion in oil.
2. Add diced bell pepper and garlic and stir-fry for 1 to 2 minutes.
3. In small bowl, whisk together corn starch and soy sauce, then pour the mixture into skillet along with the pineapple chunks, pineapple juice, vinegar, brown sugar, and ginger. Stir together and bring just to a boil. Reduce heat and simmer 5-10 minutes, or until sauce reaches desired consistency/thickness. Stir in frozen veggies and heat through. Serve over hot rice.

Christina's Quinoa with Avocados, Beans and Corn

1 cup quinoa
1 cup frozen diced green or red bell pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

Christina's Moroccan Rib Roast

from Better Homes and Gardens

2 tablespoons coriander seeds, crushed 
2 tablespoons finely shredded lemon peel 
1 tablespoon olive oil 
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt 
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers 
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers 

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture. 

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours. 

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan. 

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings. 

Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness. 

Christina's Thai Peanut Noodle Salad

from Our Best Bites

Not gonna lie, this tastes more Chinese than Thai due to the sesame oil in the salad dressing, but it's still yummy!

8 oz Linguine Fini, regular Linguini, Spaghetti or Angel Hair

4 C shredded greens: napa cabbage, romaine lettuce, spinach or whatever you have
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

Christina's Roasted Sweet Potato Soup with Curried Apples

source unknown

2 1/2 pounds sweet potatoes (3 0r 4)
2 tablespoons olive oil
1 medium onion, sliced
course salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced 
3 garlic cloves, coarsely chopped
4 cups vegetable broth, homemade or canned (2 cans)
2 teaspoons white-wine vinegar (or whatever kind you have)
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, diced
1/4 cup plain yogurt (or sour cream)
2 tablespoons chopped mint, for garnish

1. Preheat oven to 4oo degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potatoes out of the skins. Discard the skins. Or you can cheat and put them in the microwave wrapped in plastic and cook them 20 minutes on 70% power.
2. Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 min. Add bell pepper, jalapenos, and garlic; cook for 5 min. Add sweet potato and broth, stir. Bring to a boil, reduce to simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean bowl. The soup should be thick. (If you prefer a thinner soup, add water or more broth). Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into bowls, ad spoonful of apples, spoonful of yogurt and a sprinkle of mint.

Christina's Peanut Butter Stew/Jambalaya

from Coupon Geek

Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen

1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.

Christina's Cod in a Sack

adapted from Rachael Ray

parchment paper
2 Yukon gold potatoes, thinly sliced
1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 cup chopped red or other bell peppers
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Salt and pepper
1/4 cup flat-leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon
Crusty bread, to pass at table

Preheat oven to 400 degrees F.

Rip off 4 sheets of parchment paper, each a little over a foot long.

Saute potatoes, onions and bell peppers for a few minutes until barely soft. Add garlic and saute one more minute.

Make layered stacks dividing the potato mixture, fennel, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.

Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.

Christina's Red Pepper Risotto

from Pioneer Woman Cooks

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 Arborio cup rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan cheese (any combination of cheeses will do)
1/2 teaspoon turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Christina's Deli-Style Pasta Salad

from Better Homes and Gardens

1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat. I also mixed in some leftover chimichurri sauce and it was delicious, so I think that pesto would be a great addition if you have it around.

Christina's Spinach and Broccoli Stuffed Pizza Pie

from Picky Palate

1 recipe pizza dough of choice
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

Let cool for 10 minutes before removing from pan or cutting into wedges.

Christina's Red Pepper Soup

from Smitten Kitchen

2 tablespoons olive oil
3¼ cup sliced onions
3 large cloves garlic, crushed
¼ cup dry white wine
12 large red bell peppers, cut in 1-inch pieces
2 cups no-salt-added chicken or vegetable stock or broth
2 tablespoons chopped fresh thyme
¼ to ½ teaspoon hot red pepper flakes
Salt and white pepper
Crème fraîche for garnish
Thyme sprigs for garnish

1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes.
3. In food processor or blender, purée mixture in batches until smooth. Adjust seasonings.
4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. Serve in demitasse cups or soup bowls, topped with a dab of crème fraîche and a tiny sprig of thyme.

Christina's Arancini (Rice Balls)

from Rachael Ray

2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying

In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.

Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.

Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.

Christina's Broccoli, Red Pepper and Cheddar Chowder

from Epicurious

• 1 small head broccoli (1/2 pound)
• 1 large boiling potato (1/2 pound)
• 1 large onion, chopped
• 1 red bell pepper, cut into 1/2-inch pieces
• l large garlic clove, finely chopped
• 2 tablespoons unsalted butter
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 2 tablespoons all-purpose flour
• 3/4 cup heavy cream
• 6 oz sharp Cheddar, coarsely grated (1 1/2 cups)
  

Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.

Christina's Ratatouille Tart

from Smitten Kitchen

14 ounces frozen puff pastry, defrosted in the fridge overnight
1 Asian eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce
2 tablespoons olive oil
Salt and pepper
Few sprigs fresh thyme
1 cup crumbled feta

Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.

Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternative vegetables. You’ll probably have a few leftover.

Drizzle vegetables with olive oil, season with salt and pepper and sprinkle de-stemmed thyme leaves over the vegetables.

Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board, sprinkle with the feta, and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm.

Christina's Pork and Pear Stir Fry

1-1/2 cups fresh or 1 6-ounce package frozen pea pods (I used 1 1/2 cups fresh green beans)
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 to 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice

1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.

2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.

3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice.

Christina's Roasted Red Pepper Soup

from Café Johnsonia

1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream

Roughly chop the shrimp.

Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.

To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.

Christina's Asian Noodle Salad

from The Pioneer Woman Cooks!

SALAD INGREDIENTS:

1 package linguine noodles, cooked, rinsed, and cooled

1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet

DRESSING:

Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.

Christina's Spicy Thai Shrimp With Coconut Rice

This dish is not at all authentic in terms of Thai food, but it was so yummy that I didn't care! For you Thai food purists like me, just ignore the fact that it's supposed to be Thai and enjoy the fact that it tastes good!

from Rachael Ray

1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth, divided
1 cup long grain white rice
1 teaspoon salt
2 tablespoons canola oil
1 red bell pepper, seeded and thinly sliced
1 fresh red chili, seeded and thinly sliced or 1 teaspoon red pepper flakes
3 cloves garlic, finely chopped
2 pounds jumbo shrimp, peeled and deveined
1 to 1 1/2 teaspoons fish sauce or 2 to 3 tablespoons soy sauce
2 cups (a couple of handfuls) basil, torn
Zest and juice of 1 lime

Toast coconut in a saucepan over medium heat until it turns golden brown. Reserve 1/2 cup for garnish. To the remaining coconut add the chicken stock, rice and salt, and bring it to a boil. Once at a boil, reduce the heat to a simmer, place a lid on top and cook for 15 minutes. Let the mixture stand for five minutes off the heat then fluff with a fork.

While the rice is cooking, preheat a large, nonstick skillet over high heat with the canola oil. When the pan is hot, add the shrimp, red bell peppers and chili (or red pepper flakes), stirring frequently for about 3-4 minutes.

Add the fish sauce (or soy sauce), basil and toss to combine. Serve the shrimp and some of the sauce over the coconut rice and squeeze some lime juice over everything. Garnish with the reserved toasted coconut and the lime zest.

Christina's Garlic Roasted Vegetables

from Picky Palate

1 lb bag of carrots, peeled and cut into 1 inch pieces
1 onion, thinly sliced and separated
1 lb bag celery washed and cut into 1 inch pieces
2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips
2 Tablespoons extra virgin olive oil
¼ teaspoon Lawry's Garlic Salt
¼ teaspoon Kosher Salt
¼ teaspoon Fresh ground black pepper
2 Tablespoons extra virgin olive oil

1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.