Roasted Dinner Couldn't Be Easier - Let Your Oven Do the Work!

cooking

Sep 26

Written By Judy Doherty, MPS, PCII

Ratatouille Roast

1 eggplant, cubed (with skin)

1 onion, cubed

2 cans diced tomatoes, no salt

1 cup diced bell pepper

1 cup diced mushrooms

1 tsp minced garlic

1 tsp each: thyme, rosemary

Black pepper to taste

1 tablespoon olive oil

Place all in covered roasting pan?and roast 1 hour at 375F. Serve?hot. Serves 4; 1 cup per person.

Roasted Veggies

2 large baking potatoes

1 spaghetti squash

Wash the potatoes under cold?water. Pierce with knife and?then place in oven; roast one?hour at 375F until fork tender.?Cut in half and serve hot; Serves?4; 1/2 potato per person.

Cut the spaghetti squash in half;?remove seeds. Place in covered?dish with a little water and roast?one hour. Rake the cooked spaghetti?squash with a fork and?serve in a nice dish. It looks like?spaghetti! Serves 4; 1/2 cup per person.

Per person: 197 calories, 4 g fat,?.5 g saturated fat, 0 g trans fat,?0 mg cholesterol, 54 mg sodium,?36 g carbohydrate, 7 g protein,?7 g fiber.

Fun With Veggies - Tomato Plates

Here is a fun way to serve salads the?next time you make dinner. Cut a?variety of fresh vegetables, including:

Red and yellow tomatoes

Cucumbers

Grated carrots

Celery or celer y root

Fresh ginger

Dark green lettuce

Make each plate different - in other?words, each salad can be its own?masterpiece.

Arrange on the table and let everyone?choose a favorite. Serve with a?variety of flavored vinegars and?fresh sliced lemons.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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