Simple & Tasty

We got to meet Avery's indoor soccer team tonight. It looks like it's going to be a promising season. Avery already knew about half the team, the kids all seemed to be in good spirits, and I like the coach already. I'm really looking forward to another indoor season! There's nothing quite like freezing your butt off on the hard metal benches at the dome. ;)

Dinner was another simple one (seems to be my theme lately!). I got the vegetable recipe from The Earthbound Cook and the hash brown recipe is from One Bite Won't Kill You. I just served them with some basic browned beans. Easy, but tasty.

Hashbrown Surprise

32 oz bag frozen hashbrowns

can cream of mushroom soup

8 tbsp butter, melted

4 green onions, chopped

1 cup sour cream

1 cup grated cheddar cheese

4 cups corn flakes, crushed

Preheat oven to 350.

Mix together the mushroom soup, melted butter, green onions, sour cream, and grated cheddar cheese in a large bowl. Add the hashbrowns and stir well.

Pour into a 9x13 pan. Sprinkle the crushed corn flakes over the top. Cook for about 25 minutes.

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Skillet Roasted Parsnips and Carrots

3 tbsp olive oil

1 lb parsnips, peeled and cut on a diagonal into 3/4 inch pieces

1 lb carrots cut the same way

1/4 cup orange juice

1/2 cup hot water

2 tsp honey

2 tsp sugar

fresh or dried parsley

salt and pepper, to taste

Heat the oil in a skillet or wok. Add the veggies and cook 12-15 minutes.

Mix hot water, juice and honey together until the honey dissolves. Add the juice to the skillet, bring to a boil, lower heat and cover. Cook another 10 minutes.

Remove the cover, raise the heat and cook about 5 minutes until the liquid evaporates.

Sprinkle with sugar and cook another 3-5 minutes until the carrots and parsnips are caramelized. Stir in parsley, salt and pepper, to taste.