Roasted Butternut Squash

1 large butternut squash,  skin removed and cut into 1-inch dices,

2 Tbsp Basting Oil

Salt and pepper to taste

1. Preheat the oven to 450˚.
2. Toss the squash in a large bowl with the basting oil, season to taste with salt and pepper.
3. Arrange in a single layer on baking sheet.
4. Roast on center rack in oven for 30 minutes and check turn to brown on other side.  (deviation from original recipe: my squash were done after 30 minutes though the original recipe called for 50-60 minutes total, turning halfway through).

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Panko Sweet Potato Sticks

Ingredients
4 sweet potatoes
1/2 cup flour
2 egg whites
1 cup Kikkoman Panko Bread Crumbs
1/2 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme rosemary, savory and sage)
1/4 teaspoon garlic powder
Nonstick cooking spray
Kikkoman Teriyaki Marinade & Sauce (optional)

Instructions
1. Preheat oven to 400°F. Cut sweet potatoes into fries.
2. Place flour in a bowl. Whip egg whites to soft peaks and place in
another bowl. Combine panko, dried herbs and garlic powder in a
third bowl.
3. Dip sweet potatoes in flour, then in egg whites. Roll in panko,
pressing to make panko adhere better.
4. Place sweet potatoes on a cookie sheet sprayed with nonstick
cooking spray. Spray sweet potatoes lightly with more cooking spray
to help browning.
 5. Bake about 15 minutes or until golden brown. Serve with Kikkoman Teriyaki Marinade & Sauce.


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Whole Roasted Onion

At work we caramelize onions everyday in a cast iron skillet. They are insanely good and I wanted to try and replicate it at home but without a skillet. The final product is salty, sweet, and peppery. The onion is crazy tender and to finish I pour a little acidic balsamic vinegar over the top. This is key because it sort of enhances all of the other flavors. This recipe is fool-proof, very inexpensive, and will not disappoint.

Recipe (Serves 2):

-1 Large Yellow Onion (Vidalia and Wala Wala are my favorites)
-Olive Oil
-Kosher Salt
-Freshly Cracked Black Pepper
-Sugar
-Balsamic Vinegar

1- Preheat your oven to 425 degrees. Begin by cutting the very ends of the onion off. Then cut the onion in half. You do not have to peel the onion.
2- Toss the onion in olive oil and heavily season the cut side with salt and pepper. I mean heavily. Place cut side down on a sheet tray and season the top of the onion too.
3- Roast for about 30 minutes and then remove. Season the cut side with sugar and place back in the oven for about 15 more minutes or until the sugar has begun to caramelize.
4- When ready, I remove the outside layer and top with a little balsamic. Enjoy!

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Oven-Roasted Parsnips

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Ingredients:

1 1/2 lbs parsnips, peeled and julienned

3 tablespoons olive oil

2 pinches cayenne (to taste)

1/4 teaspoon sea salt (or more, to taste)

2 cloves garlic, peeled and minced

Directions:

1. Preheat oven to 450-degrees.
2. Layer parsnips on baking sheet in single layer.
3. Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
4. Roast 15 minutes on bottom rack, stirring occasionally.
5. Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
6. Let cool slightly, adjust salt if necessary and serve.

Mashed Potatoes

Potatoes

Onions

Garlic

Italian Seasoning

Butter, 1/4 a stick melted

Condensed/ Evaporated canned milk

1. Peel Potatoes. Boil water in large pot and add potatoes. Turn down to a simmer and boil until tender.
2. Sauté onions and garlic in olive oil, mix in italian seasoning and set aside.
3. Drain the potatoes and place them in mixing bowl with 1/4 stick of melted butter. Mash the potatoes with a spoon and use the mixer to whip them while slowly adding condensed milk to taste. When smooth, add onions and garlic and mix in thoroughly.

Cabbage

2 Small Cabbages

1 Tbs Oil

3 Cloves Garlic

1 Whole Onion

1/2 Tsp Salt

1/2 Tsp Pepper

1/2 Tsp Basil

1/4 C. Water

1 Tsp Olive Oil

1. Wash and separate light and dark leaves of cabbages.
2. Saltee garlic and onions in pan until juices release, but do not fully cook. Set aside.
3. Heat 1 Tbs oil of in pan. Add dark leaves to pan, plus salt, pepper, basil and water. Cook for 12 minutes, stir with spatula frequently.
4. Add light leaves, garlic and onions. Mix. Add additional water as needed. Cook for 15 minutes more to taste.
5. Turn off heat. Add olive oil and mix in. Serve.