Mother’s Day Weekend kept me busy. On Friday I helped give out food at my church, which hosted the Tarrant County Food Bank Mobile Pantry. I gave out pistachio nuts, walnuts, and rice, which I haven’t cooked lately, because I’m trying to live on a low-carb diet. However, I have a good recipe which has only a small amount of potato in one serving. The recipe also includes broccoli, cauliflower, and carrots. See below for Oven Roasted Veggies.
Sunday I was taken by my daughters to dinner at Asian King Buffet and then to a Lanterns in the Garden Tour in the Fort Worth Botanical Gardens. This set of eighteen exhibits was developed to show a sample of Chinese Garden Festivals, which have been held for thousands of years. The illuminated figures represented animals and flowers as big or bigger than life size, including Panda Bears, Mustangs, Alligators, Fish, Sunflowers, and fanciful flower shapes.
Oven Roasted Veggies (Use smaller amounts of crumbs and margarine if only using broccoli and cauliflower)
3 cups cauliflower 3 cups broccoli 2 -8 Tbs. melted margarine 1/3- 1/2 cup seasoned bread crumbs (I use my chicken crumb mix – 1/3 cup crumbs, 3T parmesan cheese, 1 tsp. Lowry’s seasoned salt, and ½ tsp. pepper) 1 cup baby carrots, cut in half 4 -5 small red potatoes, cut in quarters 2 tsp. marjoram 2 tsp. rosemary 1 ½ tsp. thyme 4-6 Tbs. olive oil
Melt the oleo and pour over veggies. Stir in crumbs. Roast at 450 degrees 15-20 minutes. If using carrots and potatoes, cook 30-35 minutes or until veggies are fork-tender. Pour olive oil in large bowl. Add herbs, then pour in veggies. Stir well and serve. 8-12 servings. Can reheat once in microwave. If you leave out carrots and potatoes, use half of the herbs and olive oil.
Nutrients Whole recipe Broccoli and Cauliflower only
Calories 251 64 Fat 13 (if using 8 T oleo) 5 Cholesterol 13 13 Carbohydrates 23 4 Sodium 160 64