Wednesday, November 19, 2008

In the kitchen

I actually made something that involved more than steaming vegetables and adding jarred pasta sauce! Last winter Jim and I made roasted vegetable soup for my sister and our friends, and I thought I'd give it a try tonight. I cut up carrots, parsnips, radishes, a little onion, half a squash, and half a red pepper, tossed them in a little olive oil and some spicy seasoning blend, then stuck them in the oven. It was a little haphazard - I guessed and set the oven at 425 degrees, and the veggies took about an hour to get soft. Then I blended them with some chicken broth and reheated everything.

It was so good! Even my parents liked it - Mom said she never would have tried something like that. I'm pretty proud, if I do say so myself. I had seconds.