Roasted Vegetables

This is one of my new favorite things to do.  I learned this trick from a friend: buy a lot of vegetable you've never really eaten and roast them all together.  It is amazing.  This is a great way to eat vegetable that you wouldn't normally try.  I don't think I had ever eaten a brussel sprout and I had probably not ever heard of a parsnip before this.

Recipe for Roasted Vegetables

Note: These directions are for the roasted vegetable in the picture above, please add or subtract things as you feel necessary.  I have made several varieties of vegetables, and they are always good.

Ingredients:
Brussel Sprouts
Parsnips
Beets
Carrots
Onions
Artichokes
Garlic

Directions:
1. Cut up all vegetables into bite-sized pieces
2. Put in large pan with 2-4 Tbsp olive oil
3. Add any spices you like (for example, pepper, lemon pepper, salt, oregano, basil, etc.)
4. Bake for 1 hour in 375 degree oven, or until soft all the way through and as blackened as you prefer.

Recipe Credit:
Nicki!

Buttermilk Breakfast Cake

This breakfast cake is absolutely amazing.  It is rich, thick, creamy, and a little fruity.  Delicious.

Recipe for Buttermilk Breakfast Cake

Ingredients:
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

Directions:
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Recipe Credit:
http://cookbook-recipes.org/buttermilk-blueberry-breakfast-cake/