Take a Bite; Be Back in a Bit

I know I have been very negligent, but please bear with me.I haven’t posted much here or answered many of your posts because I am SWAMPED with painting and redecoration and getting ready for Thanksgiving fun with food, friends and family.
I can’t wait for my cousins to get here, but I have let myself get behind. Now, the fun with food prep starts.
The family will be here from Wednesday through most of the weekend, so you may not see me.I will have to forgo the blogs and emails, but I’m thinking of you and hope you are all doing well and having fun , if not for Thanksgiving in your part of the world, at least finding peace.
I will be back and trying to play catch-up with you as much as humanly possible.I have so many new friends online through this blog;it is one of the things for which I am truly thankful for this year.

In the meantime,I leave you with this quick side dish or nosh; inspired by a blog-pal ‘The Perky Poppy’, to whom I give credit.
[http://theperkypoppy.com/2012/10/12/roasted-okra-bites/]

You need to try it; if you like this recipe,please let her know.

I think these would be great on a buffet for a sports party.How often do you see any vegetables there,(except maybe a dish of broccoli and a dip of Ranch)?

I did not have fresh okra available, so I tried a number of veggies.There would be more in the picture, but I ‘sampled’ them quite a bit!{And I can’t wait to get my hands on fresh okra!)
It couldn’t be easier:

Crispy Veggies

Toss whatever vegetable you have sliced in a light coating of extra virgin olive oil and dust it with sea salt, (or regular). Spread the vegetables out in a single layer and cook in a hot oven,(depending on the thickness of your vegetables;Perky Poppy said 500F for diagonally sliced okra;I lowered it to 400F for the thinner vegetables. Watch that they do not burn.)

I made,(pictured below):

Leeks,French green beans, Parsnips, Green Pepper, Baby corn-on-the-cob, Baby carrots.

I sliced the leaks and fanned them out, I kept the French beans whole;I made fingers out of the parsnips, and sliced the Green pepper and the Baby carrots.I used canned, whole Baby corn-on-the-cob.I drained them, blotted them on paper towels and sliced them in half. Don’t let the look of them turn you off as they are very good. (I will admit, however,that they might be good on the table for a gross-out Halloween meal,frankly, they look like caterpillars!)

These can  all be made beforehand and then quickly  re-crisped in a hot oven.

So , thanks Perky Poppy!

I will be back when I can.
Please keep coming by! I will ‘see’ all of you very soon,and can’t wait for what new posts you have to share!

They taste better than they look!

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12 thoughts on “Take a Bite; Be Back in a Bit

  1. The Perky Poppy Seed

    Tonette you are awesome:) Thank you for the lovely nod:) I love the other veggies idea:) Funny you should post this tonight:) We had quiche and roasted veggies here:) I roasted cauliflower, zucchini and baby carrots:) I have yet to have a roasted veggie that I did not like:) I will for sure try these veggies:) Have a fabulous time with your family and friends this Thanksgiving:)

    Reply
  2. thisismeandfood

    Yummy! I love roasted veggies and have taken to roasting brocolli and cauliflower with potato chips – the brocolli and cauliflower roast really well!
    Have a great thanksgiving with your family x

    Reply
  3. petit4chocolatier

    I really love roasted veggies! It is all about the taste!! That is what is important : )
    Tonette, have a wonderful Thanksgiving!

    Reply

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