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July 21, 2014
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Rocky Mountain Recipes 7-21-14


Caramelized Cumin-Roasted Carrots
Marlene Maurer • Lakewood, Colo.
12 medium to large Carrots, peeled, cut on diagonal into 1/2-inch thick pieces
2 Tbsp. Extra virgin olive oil
1 1/2 t. Cumin seeds
2 t. Coarse kosher salt
Preheat oven to 400 degrees. Spray large, rimmed baking sheet with nonstick spray. Combine carrots and all remaining ingredients in large bowl. Toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35-40 minutes.

Bacon and Tomato Combo
Sharon Raasch • Champion, Neb.
4 Bacon strips, diced
1 Garlic clove, minced
1 med. Onion, thinly sliced
1/4 lb. Fresh mushrooms, sliced
1 Tbsp. Flour
1/2 t. Seasoned salt
5 med. Tomatoes
6 Tbsp. Parmesan, grated cheese, divided
1 Tbsp. Butter
In a skillet, cook bacon until crisp. Drain on paper towel, reserve drippings. Saute garlic, onion and mushrooms in drippings until tender. Stir in bacon, flour and seasoned salt. Cut tomatoes into 1/2 inch slices, place 1/2 in a lightly greased 8-inch square baking dish. Spoon half of the bacon mixture on tomatoes. Sprinkle with 3 Tbsp. Parmesan cheese. Repeat layers. Dot with butter. Bake at 350 degrees for 25 minutes. Yields six servings.

Farm-Style Kale
Marcey Dyer • Pierce Colo.
2 strips Bacon
1 Tbsp. Butter
1 small onion, finely chopped
1 lb. Kale, washed, stems removed and chopped
Salt and pepper
1 Tbsp. Red wine vinegar
1 Lemon, thinly sliced
In a large skillet, fry bacon until crisp. Drain on paper towels, crumble and set aside. Add butter to the bacon drippings. Add onion and cook over medium-low heat until golden. Add kale with just the water that clings to the leaves. Cover and cook, stirring occasionally until tender, about 15 minutes. Add salt and pepper to taste. Add vinegar. Toss and turn out into a serving dish. Sprinkle with the reserved bacon and garnish with lemon slices.

Cheesy Baked Eggplant
Cathleen Kuhlmunn • Longmont, Colo.
1 Eggplant, sliced into 1/2 inch rounds
2 Tbsp. Olive oil, or as needed
1 Tbsp. Garlic powder, or to taste
2 Tbsp. Olive oil
1 small Onion, chopped
3 Garlic cloves, chopped
2 small Tomatoes, chopped
1 (10 oz) pkg. Fresh spinach leaves
1/2 c. Ricotta cheese
3/4 c. Mozzarella cheese, shredded, divided
3/4 c. Parmesan cheese, grated, divided
3/4 c. Tomato pasta sauce
2 t. Italian seasoning
Preheat the oven to 350 degrees. Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes. Heat 2 Tbsp. of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese. Set aside. Place the eggplant slices in a greased 9-by-13-inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Honey Harvard Beets
Iola Egle • Bella Vista, Ark.
6-7 meduim Beets
2 Tbsp. Cornstarch
1/2 c. Apple cider vinegar
1/2 c. Honey
1/2 t. Salt
1/4 c. Butter, cubed
Cover beets in sauce pan with water. Cook beets with skins until tender - about 35 minutes. Drain and peel. In a large saucepan, combine cornstarch, 1/3 c. Water and stir until smooth. Add vinegar, honey and salt. Bring to boil, cook and stir until thickened, about 2 minutes. Add butter and beets; heat through. Makes 4-6 servings.

Italian Style Peas
Helen Druse • Lafayette, Colo.
1 small Onion, diced
4 oz. Ham diced, fully cooked
4 t. Canola oil
1 pkg. Frozen peas
1/2 t. Salt
1/4 t. Oregano
1/4 t. Pepper
In a skillet, saute the onions and ham in oil until tender. Add the remaining ingredients. Reduce heat, cover and cook until peas are tender.




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The Fence Post Updated Jul 21, 2014 03:31PM Published Oct 27, 2014 03:53PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.