Roasted Green Beans

I have the past two years taken to roasting green beans.

Here is how I do it.

Clean about 2 cups fresh green beans and place in a covered iron chicken fryer sprayed with olive oil spray. On top put one diced red sweet pepper along with one small onion diced and one minced clove garlic.

Salt well then spray well with cooking spray. Next add on top about 5 to 6 slices lemon.

Cover and bake at 350 for about 40 minutes. When they come out take off the lemon, stir well and sprinkle with grated parmesan cheese.

The green bean actually brown a bit on the bottoms and hubby and I like that. They may be cooked too long for some but we find they are perfect.

Something a bit different eating browned green beans.

Roasted New Potatoes

I have been so busy with canning and freezing, I have been slack doing much cooking.

What cooking I have done has been something like this simple smoked sausage stir fry with cabbage, zucchini, onion, summer squash and hot peppers with lemon pepper.

Or these Roasted New Potatoes.

Just quarter the potatoes and toss with olive oil. Salt with kosher salt and add fresh dill, rosemary, garlic, and marjoram. Roast in a 375 oven about 15 minutes then stir and roast another 10 – 15 until crispy.

I love gardening and putting up for the winter months but it takes a lot of time and energy.

I also made sauerkraut for the first time to can. It turned out well.

Just kosher salt and cabbage fermented about 3 weeks in a crock.

I used about 4 to 5 tablespoons kosher salt ( or canning salt) to 2 heads shredded cabbage. Then cover tightly with plastic wrap, pressing down and weighting on the cabbage with freezer bags filled with water. Make sure you use a crock, or non- metal utensils and container.

Cover that with a clean towel. Let it sit at room temperature until it ferments which should take at least two weeks, but more like 3 to 4 weeks.

It was easier than I had ever imagined. I have an awesome sausage and kraut recipe I make often, and this will be perfect for it.