Rabbit, rabbit!
Once again, a fellow blogger whom I admire very much has flattered me with the Kreativ Blogger Award. If you haven't already, please pay The Colors of Indian Cooking a visit. Writer Kathy Gori serves up some delectable dishes, and I learn something new whenever I read her blog.
I'm supposed to tell you seven fun facts about myself, but I have decided not bore you with that part again. I am just an ordinary person (unlike Kathy, who has voiced Hanna-Barbara cartoons!!)
The rules also state that you must pass the award on to seven other bloggers. This, I will do. A lot of great people inhabit the blogging community, and it was difficult to pick just seven last time, so I'm glad I get another chance.
November Edition Nominees (in Alphabetical Order):
These bloggers differ greatly from one another, but each electrifies the blogosphere with passion and creativity. Congrats to them! (If this is your first time receiving the award, please tell us seven interesting facts about yourself and nominate seven other blogs that you are proud to follow.)
Next on the agenda...
Results of the Roasted Salad pictured above? Meh. The vinaigrette was a little weird. I couldn't cut the tartness of the lime without adding more olive oil, and since I had already used olive oil in the roasting process I was hesitant to make a big oily mess of the whole affair.
As always, please feel free to tweak this at home and email me/comment with your results.
Roasted Salad
Ingredients
Roasted Vegetables
3 sweet potatoes, peeled and diced large
1/2 red onion, diced large
2 stalks celery, rinsed and sliced
1/2 tsp. olive oil
1/8 tsp. cinnamon
Pinch ground cloves
Salt 'n' pepper to taste
Sweet Lime Vinaigrette
1 tsp. lime juice
Pinch salt
1 Tbsp. olive oil
1 tsp. honey
Quick dash dijon mustard
1/8 tsp. celery seed
Pinch black pepper
Directions
Heat oven to 425.
Toss the sweet potato, onion, and celery in a mixing bowl with the olive oil, cinnamon, cloves, salt, and pepper. (This seems like a small amount of olive oil, but little fat is needed for roasting.)
Spread the mixture in a baking pan or other oven-proof vessel. If possible, maintain a single layer.
Bake at 425 for 25 minutes.
Go read the next chapter of your book or something.
Remove veggies from the oven. Transfer them to a heat-proof container with a lid that seals. (Do not put the lid on yet.)
While the veggies are cooling, squeeze the lime juice into a small cup or dish and add salt. Let this sit at least ten minutes, then whisk vigorously. Add the rest of the vinaigrette ingredients and whisk again.
Pour the vinaigrette over the veggies and put the lid on. Holding the lid firmly, shake to distribute the vinaigrette. Leave this on the counter and go read another chapter of your book or something.
When the mixture has cooled down enough to refrigerate without compromising your fridge's other contents, shake it one more time and chill for two to forty-eight hours. Shake or stir again before serving. Can be brought to the table chilled, at room temperature, or reheated. Serves 4.
Hope you had a happy Halloween!
Beat the eggs. Whip the cream. Show no mercy.
