Kounsel · Meals and Recipes

Quarantine Cooking + Kounsel Facebook Live

Hello everyone and welcome back to another blog post, hosted by your one and only foodie…Reiko! I hope we’re all surviving the quarantine days and we solemnly swear that we’re up to no good (I just had to throw in some good old HP humor there). I’ve just been trying to stay busy every day with my usual routine, cooking and keeping up with the blog posts. Speaking of blog posts…fun fact that my boyfriend *actually* reads my blog posts. Surprise, surprise!

Also a quick announcement that my Facebook Live Event with Kounsel is tonight, Monday April 27, 2020 at 4pm Pacific Time. I’ll be talking about maintaining a healthy lifestyle during these times of quarantine, directed especially to those with chronic illnesses like me. Be there or be square! (yep, I am so cheesy!)

***

So welcome to another At-Home Date Night Cooking! I tried Tasty’s Prime Rib with Garlic Herb Butter recipe with roasted veggies tonight. No, it was not a special occasion, but sometimes I like making fancy foods. Unfortunately, the cut of meat was slightly different from the recipe, as it called for a Rib Eye Roast rather than the Bottom Round we used (only because it was on sale at Fred Meyer), but it turned out absolutely perfectly. Just needed to chew a little bit and cut each bite into small pieces. There was enough drippings to add to the gravy as well. Here was the finished product and plated below.

Complete with a small glass of Rosé

I love to roast vegetables. It’s so easy, and I love the crisp texture you get from roasting, especially broccoli, Brussels sprouts and asparagus. Tonight, we had baby potatoes, carrots, broccoli and Brussels sprouts.

Roasted Vegetables

Ingredients:
– Sheet Pan, Aluminum Foil/Parchment Paper, Tongs
– Vegetables for roasting, any variety
– Garlic Salt, Black Pepper and Onion Powder (Rosemary is also great on potatoes)
– Extra Virgin Olive Oil

Directions:
1) Preheat oven to 425°F. Wash and dry vegetables to be used. Cut big pieces as needed, so vegetable sizes are even. Lay a piece of foil or parchment paper and spread vegetables across sheet pan.
2) Drizzle olive oil on vegetables and season with herbs and spices.
3) Roast in oven for 15 to 20 min or until desired crispness on outside and softness on inside. Serve hot.

And there you have it! Oven food takes time but fairly easy to work with so it’s my favorite type of cooking. It’s so much better than stirring a pot constantly or having to babysit it for it’s entirety. Just remember to set a timer. You’ll thank me later since I’m guilty of burning things.

While I am not promoting alcohol, I do drink rosés and whites, the sweeter the better. Obviously, red meat and red wine pairings are better so I went with the rosé tonight…close enough.

Let me know in the comments below what are your favorite veggies to roast in the oven or how you like to prepare your veggies! Until next time…signing off.

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s