Roasted vegetables

This is so delicious and easy, I shouldn't even feature it here.  But I will.

Roasted vegetables can make even the pickiest of vegetable eaters happy.  My boyfriend hates broccoli, but will eat it if I roast it.  I have friends that have never tried asparagus, but now love it because I persuaded them to try it.

It's so simple to roast any vegetable, and they make a delicious and healthy addition to any meal using ingredients you can already find in your kitchen!

Roasted vegetables

• Preheat oven to 400 degrees
• Any vegetable of your choosing, enough to fill a cookie sheet  (I've done broccoli, asparagus, tomatoes and potatoes--carrots are next on my list)
• Olive oil
• Salt (Kosher or standard table salt will do, but I prefer kosher)
• Sugar (just a pinch to help caramelize! Use only on vegetables that aren't naturally sweet-- no carrots or sweet potatoes!)

Coat the veggies in olive oil in a mixing bowl.  Just use enough oil to coat them, too much will make them soggy.  Sprinkle the vegetables with salt and just a small amount of sugar. Place on a cookie sheet and put in the oven for about 10 minutes, or until the veggies are browned, crisped and soft.  The result is crispy, tasty vegetables that everyone will love!
(If they don't, come find me.)

Potato Soup

It's getting to be my favorite time of year-- fall.  I get to wear cardigans and not feel uncomfortable, drink apple cider and do all the cheesy fall festival events at our local historical sites that I love so much.

I've featured a soup before, but I've made this twice since the temperature has gone down (yes, it's that simple and that good) and I have to share. 

I made this today for some friends for when we watched the final "Lord of the Rings" movie-- a tradition we recently started of watching famous movie trilogies.  In case you were wondering (and I know you all were), "Star Wars" is next.  We don't count the most recent films.

Easy Potato Soup

16 oz. hash brown potatoes (I've only found 32 oz. bags in the grocery store, so I take what I believe to be half from the bag and save the rest for my eventual second batch!)
1 onion, chopped
1 cup chicken broth
2 cups water
1 can cream of chicken soup
1 can cream of celery soup
2 cups milk
Salt (to taste)

As I've mentioned before, I really hate onions.
So for this recipe, I do what I always do and saute the onions in a little bit of butter (usually about 2 tablespoons) in my trusty stock pot before I add the rest of the ingredients.  After the onions have softened a bit, add the potatoes, broth and water and simmer until the potatoes are nearly cooked (about 5-10 minutes).  Turn the heat down and add the milk and soups.  Simmer those until everything is heated through and add as much salt and pepper as you care for and enjoy!  This is best topped with cheese (naturally), bacon or chives-- whatever you like best.

It makes approximately 2-2 1/2 quarts of soup, or 6 bowls, depending on serving size.