Author: phomlish

Roasted Carrots

Roasted Carrots
Ingredients
  1. thin carrots, greens attached
  2. 2 Tbs olive oil
  3. 2 Tbs balsamic vinegar
  4. 5 garlic cloves, minced
  5. 1 Tbs fresh thyme, minced
  6. salt&pepper
  7. 2 Tbs fresh parsley
Instructions
  1. preheat oven 350 degrees F
  2. slice once lengthwise any thick carrots
  3. toss everything except parsley
  4. roast 35 to 40 minutes, until tender
  5. sprinkle with parsley and serve immediately
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Paul Homlish's recipes https://blog.homlish.net/

Roasted Garlic

Roasted Garlic
Ingredients
  1. whole garlic bulbs
  2. olive oil
  3. salt & pepper
Instructions
  1. Preheat oven to 325 degrees F (or 400 degrees F if using toaster oven)
  2. cut off 1/4 to 1/2 inch tops of bulbs
  3. place in shallow pan
  4. drizzle with olive oil
  5. cover lightly with aluminum foil
  6. roast 40 minutes on oven or 30 to 35 in toaster oven
  7. garlic should be soft when pressed, check often to make sure it does not burn
  8. pinch out the garlic
  9. season with salt & pepper
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Paul Homlish's recipes https://blog.homlish.net/

Paella

Paella
Ingredients
  1. 3 Tbs safflower oil
  2. 1 medium onion
  3. 4 garlic cloves, minced
  4. 1 medium red sweet pepper
  5. 1 large or 2 medium tomatoes, skinned, seeds removed, chopped
  6. 1 cup frozen green peas
  7. 2 tsp crushed saffron threads, soaked in 1/4 cup water
  8. 1 tsp fresh rosemary
  9. 1 Tbs Pimenton (sweet Spanish smoked paprika)
  10. 1 lb large raw shrimp, peeled & deveined
  11. 1 lb sea scallops
  12. 1 lbs squid
  13. 2 cups short grain rice (not sticky, like Bomba, Arborio, Valenciano, or California Pearl)
  14. 4 cups broth (fish or chicken)
  15. 2 Tbs chopped fresh parsley
  16. Lemon wedges
Instructions
  1. preheat oven to 400°F
  2. in a 15" paella pan heat the olive oil on a large burner
  3. cook the red pepper, tomatoes, and onions
  4. add the garlic
  5. before the garlic turns brown, add the rice.
  6. try to brown the rice a bit without overcooking the veggies
  7. and broth and bring to a boil
  8. add saffron, paprika and rosemary
  9. cover with foil, bake in oven on a low rack for 30-35 minutes
  10. arrange shellfish and fish on top of the dish. DO NOT STIR.
  11. cover, bake on low rack for 10-15 minutes or until shrimp is pink and fully cooked
  12. remove from oven, let cool on a wire rack for 10 minutes
  13. garnish with parsley and serve with lemon wedges
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Paul Homlish's recipes https://blog.homlish.net/
 
Make sure to choose the right rice.
http://www.recipetips.com/kitchen-tips/t–1014/selecting-rice.asp