You would think with all of the veggies this household consumes that I would be this insane gardener. Insane gardener I am not. I kill plants, not purposely of course, but I just do not make them my top priority and by the time I realize they have dried out or are seriously diseased, they are on their deathbed.
Needless to say, I would probably not make the best vegetable gardener. Not that I don’t wish that I was. And yes, I have attempted to grow a few edibles along the way.
I tried to grow herbs in my window 3 years ago…Only to have them grow for a few weeks, tease me, and then die. Failure two.
I tried herbs again last year when a dear friend made me an awesome herb garden as a birthday gift. It was so beautiful in its large pot that I told myself:
“Self? You will not kill this herb garden ESPECIALLY because of the nature of its’ origin. A good friend made you this and this may be a metaphor for your friendship. Don’t kill it!!!”
Well, I did pretty dang good for a while with that herb garden, clipping things as needed, smelling and sniffing up the awesome oregano scent like a crazed person (I went through a big oregano kick during that period.)
Yes last summer, I tended to the herbs with great care and they were doing FAB, until…
I went up north for the whole month of August. My herbs paid the price and did not survive my vacation.
Okay my point in this story? I am attempting herbs (again) and venturing out and growing tomatoes in a pot at the moment. Super excited. I know to most a lousy tomato plant is not a big deal, but this is big for me. Stay tuned.
Speaking of tomatoes…Today’s recipe is a yummy marinara with rice and roasted veggies. This sauce was so good, I could have eaten it solo.
Check it out.
Roasted Veggie and Rice Casserole
- 3-4 cups cooked rice (cook according to package directions)
- roasted veggies (see directions below)
- marinara sauce (see directions below)
- grated parmesan
Directions for the Casserole
- Prepare a casserole dish with non-stick spray.
- Spread rice at the bottom on the dish.
- Top with your roasted veggies.
- Top with your marinara.
- Top with parmesan.
- Bake at 350 degrees for 15-20 minutes.
Ingredients (for the roasted veggies)
- 2 medium sweet potatoes
- 4 or 5 carrots
- 1 asparagus bunch
- 2 tablespoons olive oil
- salt and pepper, to taste
- Preheat the oven to 425˚F.
- Peel the sweet potatoes and carrots.
- Then cut up into chucks about 1/2 to 3/4 inch thick.
- Just keep them somewhat similar to ensure even cooking.
- Trim the ends off of the asparagus stalks and cut into 2 inch long pieces.
- Place the sweet potato and carrot pieces into a bowl with 1 tablespoon olive oil. Toss well so that the vegetables are coated evenly.
- Add asparagus pieces into another bowl, then add 1 tablespoon olive oil and salt & pepper.
- Spread the sweet potato and carrots onto a prepared baking sheet. Bake for 20 minutes (stirring midway).
- Remove the baking sheet from the oven. Spread the asparagus over the sweet potato and carrots and bake in the oven for another 20 minutes.
- Remove the baking sheet from the oven.
Ingredients (for the marinara)
- 1/2 cup olive oil
- 3 garlic cloves, minced
- 1- 28oz can organic crushed tomatoes with basil
- 1-2 T balsamic vinegar
- 5 packets stevia (or you could just use sugar)
- 1/2 tsp onion salt
- Add olive oil and garlic cloves to a sauce pan and simmer for 5 minutes.
- Add remaining ingredients and whisk until totally fully incorporated. Simmer for an hour.