All posts by The Suburbanista

Roasted Carrots Recipe

roasted carrots If we don’t eat them fresh from the bag or garden, we roast them. Roasting caramelizes and browns them so nicely.

You will need:

  • 1 lb baby carrots or regular carrots
  • Extra virgin olive oil (Please do not use any other type)
  • Salt (I use Kosher)
  • Pepper

1. Preheat your oven to 400 degrees.

2. Slice the baby carrots in half, lengthwise, or if using regulars, then peel them and diagonally slice them into large-sized chunks.

3. Spread them in a single layer on a rimmed cookie-type sheet. Sprinkle 2-3 tablespoons olive oil over. Sprinkle salt & pepper over. Mix it all up with your hands right on the tray- messy but fun.

4. Place in the oven for about 15-20 minutes; stir once during roasting

5. With a spatula, scrape out onto a serving plate, or we just serve them from the tray on the stove.

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Poppy Seed Noodles

poppy seed noodles Serve this alongside something with a good “kick” to it, such as roasted sausages & peppers. Or, it works well as a lighter meal with salad. The poppy seeds add a wonderful crunch.

You will need:

  • 1lb box farfalle (bowtie) noodles
  • 4 tbs olive oil (extra virgin, if you can)
  • 3+ (to taste) minced garlic cloves
  • 1 tsp kosher salt
  • 1 1/2 tbsp poppy seeds

Cook pasta according to package directions and set aside in a large serving bowl. Meanwhile, add the oil, garlic & salt to a small saucepan and heat the oil. Pour over the pasta and mix well, sprinkle the poppy seeds onto pasta and mix well.

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Garlic Pasta

garlic pasta If you like garlic, butter, and olive oil, then you’ll love this.

You will need:

  • 1 lb. box of pasta (we use spaghetti or angel hair)
  • 1/4 cup extra virgin olive oil (don’t use any other kind)
  • 2-3 tbsp. – or to taste – minced garlic
  • 6 tbsp. butter (NOT margarine)
  • 3 tbsp. minced parsley
  • 1 cup grated Pecorino Romano or Parmesan cheese
  • Salt & freshly ground black pepper to taste

1. Cook pasta according to package but before draining, reserve 1 cup of the hot cooking water – set aside. Place pasta back into pot.

2. While pasta is finishing cooking, in a small pot heat the oil, butter, and garlic until butter has melted.

3. Pour the hot oil mixture over the pasta and stir; add in the cheese and stir until well-mixed.

4. Add as much of the reserved hot cooking water as needed to keep pasta moist- it may not take the full cup.

5. Sprinkle in the parsley, and salt & pepper to taste.

6. Serve immediately. This also reheats well the next day, just zap it in the microwave.

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Stay Warm with Chicken Noodle Soup

chicken noodle soup Whether we like it or not, winter is pretty much upon us. In fact, where I live there is currently a snow storm going on outside and with the entrance of winter, comes the colds and the flu. What better a way to stay warm and also ward off illness than to indulge in some savory chicken noodle soup!

You will need:

  • 5 boneless, skinless, chicken breasts – parboiled, cut into chunks
  • 1 quart canned or boxed chicken stock
  • 1 large white onion
  • 3 minced garlic cloves (from the jar)
  • 3 large peeled, carrots, cut into coins
  • 3 celery stalks, chopped
  • Thyme
  • 1 bay leaf
  • Kosher salt and pepper
  • Uncooked egg noodles, or ditalini – that’s good, too

1. Place the chicken stock and 1 quart of cold water into a large pot and bring to a boil.

2. Add all the veggies and spices. Simmer about 20 minutes.

3. Add about 1/2 the bag of egg noodles and bring to a boil. Add the chicken chunks. Lower heat to a good simmer and cook until noodles are done.

4. Remove bay leaf, check seasonings. Serve.

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