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.
Attempt one
Remember the Topsy Turvy things? I had a strawberry one a few years ago. It had a couple of small strawberries, “yay, me!”, but then the stupid thing fell off my deck (to its death) and the remnants got munched on by some sort of rodent. grr.
Attempt two
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.
Attempt three
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.
womp womp.
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.
My tomato plant. Cherry tomatoes, but still, tomatoes.
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.
Make this yummy sauce, and seriously, it’s good…
Cook up some rice.
Roast some veggies.
Layer it.
Top it and bake it.
A well balanced meal, no meat required.
Roasted Veggie and Rice Casserole
Ingredients
- 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
Directions
- 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
Directions
- 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.
Seriously delicious, give it a shot!
My Foodie Call 