1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
iving Without magazine.
Click here for more great recipes, to order
stirring occasionally, 15 minutes.
Day 1. Soup + fruit: all you
In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese.
Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish.
Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish.
Heat oven to 350\u00b0F.
Pour remaining sauce and cheese over and bake uncovered 35 minutes.
In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice.
Place the chicken breasts in this mixture and marinate for 1 hour.
In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed. Add the garlic stir and cook for 3 minutes Remove from the heat.
Preheat oven to 200 c .
Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of ...
Combine oats, All-Bran, and cranberries in a small bowl to make muesli mixture.
Place 1/3 c muesli in each bowl; top with milk and berries.
Store remaining muesli mixture in an airtight container for Day 12 and Day 20 (the muesli is used in recipes on those days.).
br>Even better the next day!
Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.
add water. On a warm day, the melting ice will need
ou prepare the rest of recipes).
Preheat oven to 350
inutes (can be prepared 1 day ahead. Rewarm, covered, over medium
br>Use these crumbs on recipes that call for bread crumbs
e prepared up to 1 day ahead) Mix flour and baking
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Set first 6 ingredients for 2 or 3 days.
Add red food coloring and cherries.
Yields 32 (4 ounce) servings.
Ten recipes for 300 people.
Have a wonderful day at school.
On your way home, take your pick of one of the delicacies and enjoy!
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
br>*** LEFTOVER TIP: THE NEXT DAY PREPARE THE LEFTOVERS THIS WAY