Setting the Record Straight

Numerous people have made a statement to others about me that simply isn't true.  They are saying, "Gayla loves to cook!"  Let me set the record straight.  I DO NOT like to cook.  Refer back to my July 11, 2011 post.  I specifically said, "I do not like to cook.  I like to eat."  I still stand by those words.  However, if I don't cook, I don't eat.  It's a survival thing.  With that being said, let me tell you about my weekly routine.  Friday night on my way home from work, I stop by the farmer's market and pick up lots of veggies and fruits I know I would enjoy during the next week.  I did this yesterday.  By getting that out of the way on Friday, I can sleep later on Saturday.  Then Saturday (sometimes it carries over to Sunday), I get up and start cooking veggies.  I did it this morning.  I cooked and prepped for 3 1/2 hours.  While the first food was roasting in the oven, I was getting the next pan of food ready to take its place.  I know that's a long time, but that's 3 1/2 hours I don't have to be in the kitchen during the work week. This morning I roasted all of my vegetables using the technique I wrote about in my last post.  I roasted asparagus, zucchini, okra, green beans, cauliflower, mushrooms, and sweet potatoes.  This was the first time I had roasted mushrooms or green beans.  I haven't completely decided if I like the green beans or not.  I ate 2 of them, but was too busy to eat more. When I roasted the mushrooms, I used spray butter on top of them and cut the cooking time down to 15 minutes.  I stirred them around after 10 minutes.  Now I can have a variety of foods for lunch and dinner and don't have to spend time during the week preparing it. Now if someone wants to make a true statement about me, they might want to try this one:  GAYLA LOVES TO SLEEP LATE.  I won't argue with that.

Roasted Veggies

I have now become addicted to roasted vegetables thanks to my daughter.  I blame her for this and at the same time, I thank her for it.  They are easy to prepare, yummy to eat, and easy to clean up.  Here is a picture of the sweet potatoes and cauliflower I made.  They were delicious!  I have also made roasted asparagus, zucchini, and squash using this same technique.  They are equally good!  The roasted broccoli was not good though.  This has been a trial and error experiment and broccoli has been the only error.

Roasted Vegetables

Cube up your vegetables.  Spread them out on a foil lined pan that has been sprayed with Pam.  Spray your vegetables with olive oil, then sprinkle with salt, pepper, and garlic powder, if desired.  Bake at 425 degrees for 25 - 30 minutes.  Stir veggies half way through.