eating with the robbs

sharing our weekly dinner menus and recipes

Vegetable and Rice Recipes

Asparagus

Asparagus and Blue Cheese PDF

Beets

Roasted Beets Link

Broccoli

Broccoli Casserole PDF

Cauliflower

Balsamic and Parmesan Roasted Cauliflower Link

Roasted Garlic Cauliflower PDF

Instant Pot Mashed Cauliflower Link – I used Chicken Broth instead of water

Corn

Roasted Corn Link – Scroll down for directions

Potatoes

Hasselback Potatoes with Garlic, Lemon and Rosemary Link

Make Ahead Mashed Potatoes PDF

Oven Fries PDF

Scalloped Potatoes PDF

Scalloped Potatoes – Julia Child Link

Make Ahead Mashed Potatoes PDF

Rice

Apple Brown Rice Link

Avocado Cilantro Lime Rice Link

Brown Rice 

  1. 1 cup of dry rice – rinsed
  2. 1 cup of water, add to Instant Pot’s inner pot/liner.
  3. Pressure Cook 25 minutes
  4. Natural Release 10 minutes and then release any remaining pressure, and serve.

Coconut Rice Link I made with Rice cooker using 2 scoops of brown Jasmine rice and 1 can of coconut milk and I needed about 1/2 cup more water

Spinach and Rice Link I used less olive oil and 1 cup of brown rice and cooked for 40 minutes

Tomatoes

Roasted Tomato Sauce

This is the base sauce for the Marinara Sauce and Roasted Tomato Soup. 

1 onion, coarsely chopped

2 T. extra virgin olive oil

Salt and pepper to taste

4-5 lb. ripe tomatoes (or the equivalent of canned – you can use whole, diced, whatever) If using fresh tomatoes, don’t peel or seed them, just halve or quarter them, depending on their size.

1T. Minced garlic (or powder)

 

In 11×17 roasting pan, combine everything.  Stir to mix lightly.  Bake at 450 ‘til juices evaporate and mixture begins to caramelize (1 ¼ – 1 ½ hr.)  Stir occasionally – do not let burn.

I add different things to this basic recipe – cut up red peppers, more onion than what they say, and it’s pretty tough to mess it up.  You can build it to whatever your tastes are.  If I’m adding red peppers (or whatever type you prefer), I often add equal amounts of tomatoes and peppers.  I do not peel the tomatoes (unless I’m using ones that I froze – then I just slip off the skins)

After the mixture has cooled a bit, I puree it in my food processor and freeze it in 1-cup batches.  I use it in spaghetti sauce, quesadillas, dips, etc.

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