Category Archives: Roasted

Baba Ganoush Recipe

I really wanted to title this post “How to use eggplants when you HATE them” because I really dislike eggplant. Nothing I’ve ever made with them has turned out remotely edible… until now.

Baba Ganoush is a smokey Middle Eastern dish that has the same texture as hummus. It’s really very easy to make and pretty healthy if you make it as I’ve done below. If you’ve never made hummus or Baba Ganoush, There is one unusual ingredient: Tahini. Tahini is the paste made from ground sesame seeds – it reminds me a bit of peanut butter. Make sure to stir Tahini really well before using – the paste is very dense at the bottom of the container.

Also be aware that this recipe is heavy on garlic. Use only 1 clove if you don’t want really bad breath. I love a strong garlic flavor and have only the kids at home who have to deal with garlic breath – so I went for 2 cloves.

Baba Ganoush Recipe

2 Eggplants sliced down the middle length-wise
1 tsp plus 1 Tbs Olive oil
2 Cloves peeled garlic
2 Tbs Tahini (make sure you stir well before using
Juice of 1 Lemon
1/2 tsp Chili Powder
1/2 tsp Ground turmeric
1/2 tsp Ground Cumin
Sea salt and pepper to taste

  • Preheat the oven to 375 F.
  • Drizzle eggplants with 1 tsp of olive oil and bake on a baking sheet for about an hour or until fork tender. Once the eggplant has cooled, scoop out the flesh (sometimes you can peel off the skin) and put it into a food processor along with the rest of the olive oil and the remaining ingredients. You can adjust the spices and salt and pepper to taste if you’re partial to more of one spice. Run the food processor until the consistency resembles hummus.
  • You can eat it warm or cool. Letting it sit in the fridge overnight gives the flavors a chance to blend.
  • Serve the Baba Ganoush with toasted whole wheat pita, vegetable sticks, or toast. It’s a great appetizer or light dinner.
  • One half cup and one pita loaf has about 250 calories.

Roasted Beets and Marinated Artichokes over Brown Rice

Sometimes dinner or a dish for dinner can be as simple as selecting a few items from the fridge. Recently I combined some leftover roasted beets, marinated artichokes, onion and garlic in a skillet. It accompanied other dinner items, including brown rice. I’m always amazed with how well my son eats roasted beets… making this a great side option if other dinner options are a bust.

Notes: There are many recipes for roasting beets and I know I’ve posted the ‘How To’ for it many times. Our favorite method is to let them roast uncovered until they are slightly chewy and very sweet. Much of it’s genuine earthy-root flavor is masked by natural beet sugar with this roasting method. The smaller your beet cuts, the faster they will roast.

-Angela

Stuffed Peppers

Have you ever considered stuffing a bell pepper with something other than ground meat and rice? While making boxes on Wednesday, and fully grasping the reality of how many green peppers we were getting in our box, I quickly began thinking of a stuffed pepper recipe for dinner. 

You’ll Need:
0.25 cups Red Quinoa
0.25 cups White Quinoa
0.75 cups Water (to cook the Quinoa)
1 cup Brown Rice
1.25 cups Water (to cook the rice)
1 can of Black Beans, washed
3 large Scallions, chopped
6 large Green Bell Peppers, gutted
1 batch of Jen’s Roasted Grape Tomato and Garlic Pesto

Start with cooking the rice (~60 minutes) and quinoa (~30 minutes). Add the beans and scallions to the cooked rice and quinoa and mix in a large bowl. (You can add salt, pepper, garlic, cooked mushrooms, tomatoes, etc. if you wish.) Now you have your stuffing. 🙂

Pack as much of your stuffing mix into each pepper. You might hear air escaping as you gently push the mix, compressing it. When peppers are stuffed, place them in a casserole dish and top with Jen’s sauce.

Bake at 350 degrees Farenheit for ~60 minutes. Serve with extra sauce on the side.

Enjoy your protein, calcium, anti-oxidant and fiber packed gluten-free vegan stuffed peppers! 😉
-Angela

 

Roasted Garlic

Roasting garlic is a skill I think everyone should learn. Not only is it an easy appetizer if guests unexpectedly drop in, but it is really tasty and can be used in a number of other dishes.

Check out the directions and add some to mashed potatoes, soup, sauces, pizzas…

Oven-Roasted Cherry Tomatoes

I had too many cherry tomatoes – probably two or three pints.  I really didn’t want to eat them all at once – or raw –  so I roasted them.   It couldn’t have been easier because it requires the tiniest of preparations.  If you’re looking for an pasta, pizza, or appetizer topping to make before hand, this is the one.  Stored in olive oil, they keep for a few weeks in the fridge and they look oh-so fussy on top of crackers or toast.   Bonus: The house smelled deliciously of Italian food for 3-4 hours while these were in the oven.

The quick run down:

I preheated the oven at a very low temperature, about 200 – 225 degrees.  I washed each tomato and cut it in half.  I placed all halves into a plastic ziplock bag, adding several smashed garlic cloves, enough olive oil to coat the contents, salt, pepper, and Herbs de Provence.  After shaking to generously coat, I poured the coated tomatoes and garlic onto a few baking sheets, put them in the oven, and set the timer for about an hour.  Every 15 minutes or so, I checked the tomatoes for doneness.  I roasted them until they were wrinkled, but still slightly plump – not to the point of being leathery.

If you like balsamic vinegar, consider adding a bit to the oil in the ziplock when coating the tomatoes.  I’ve served these tomatoes with pasta, goat cheese, and parmesan and on turkey sandwiches with brie.   You can also use them as you would sun-dried tomatoes.

-Jen

 

Orange and Purple Mashed Potatoes

As far as I’m concerned, orange cauliflower (or cheddar cauliflower, as its sometimes called) tastes the same as the original white variety – its just a bit more interesting.   When I have the colored variety of something ordinary, like orange cauliflower or purple potatoes, I feel that I must cook a dish that takes advantage of its unique color.

Last night I made a colorful dinner thinking that my kids might like the colors and be more willing to try the food: Roasted and Mashed Potatoes and Orange Cauliflower, Roasted Purple Mashed Potatoes with Parmesan, Kale and Chicken.

As you can see, the meal is colorful and tasted great.  The kids, however, wouldn’t have known what it tasted like, as my plan to lure the kids with color backfired.  They ate the chicken – only.   As far as they were concerned, the usual beige mush is scary enough – never mind orange and purple.  Looking at the photo, I agree that presentation could have been a bit more visually appealing.  I’ll give you the general directions anyway (because they really did taste great).  Maybe your kids will be a bit more adventurous than mine.

Roasted and Mashed Potatoes and Orange Cauliflower

I peeled 6 yukon gold potatoes and shook them in a bag with minced garlic, salt, pepper, and olive oil.  I did the same with the purple potatoes, but left the skin on.  I cut off the cauliflower florets and also shook them in a zip-lock the same way I did the potatoes.  I put them in a roaster at 400 degrees for about 30-45 minutes or until they were tender.

I put the Yukon Gold potatoes and cauliflower into a bowl with butter, sour cream, cheddar cheese, salt and pepper – all to taste.  Using a stick blender, I mashed everything in the bowl together.   These taste like pretty traditional mashed potatoes.  You could add gravy, bacon, chives, or anything else you think sounds good.

Roasted Purple Mashed Potatoes

I haven’t used purple potatoes before, but quickly found out that purple potatoes taste sweeter than their yellow counterparts – not in a bad way, just a bit sweeter than I like my mash.

I placed the roasted purple potatoes in a separate bowl, adding butter and a bit of sour cream.  I used the stick blender to mash the mixture until it was smooth.  Feel free to mash them anyway you’d like.  I added some good parmesan cheese (not the powdery kind) and some extra salt – both to taste – and called it a day.  I think another tasty variation would be to sprinkle goat cheese on top.  I love goat cheese.

Roasted Fingerling Potatoes

You’ll Need:
1 bag of Fingerling Potatoes
3+ TBSP Olive Oil
Seasoning of Choice (I used steak seasoning this time)

Wash the potatoes thoroughly and pat dry. Toss them with oil and place in a roasting pan in a single layer. Add seasoning of choice. Place in a preheated oven and roast at 400F for 20 minutes. Stir the potatoes, rotating which side is on the bottom of the pan. Continue to roast for another 10-15 minutes. Transfer potatoes to a serving bowl and enjoy.

Inspiring Thanksgiving Sides

Photo and Recipe from 101 Cookbooks Blog

Roasted Pumpkin Salad (101 Cookbooks)

 

 

Photo and Recipe from 101 Cookbooks Blog

Vanilla Mashed Sweet Potatoes (101 Cookbooks)

 

 

Photo and Recipe from Epicurious

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese (Epicurious; Self Nov. 2010)

 

 

Photo and Recipe from Epicurious

Braised Turnip Greens with Turnips and Apples (Epicurious; Gourmet Nov. 2009)

 

 

Photo and Recipe from Epicurious

Poblano Potato Gratin (Epicurious; Gourmet Nov. 2008)

 

 

Photo and Recipe from Epicurious

Kale and Garlic with Cranberries (Epicurious; Gourmet Nov. 2007)

Roasted Apple, Onion, and Potato Soup

If you are like me, you have serious amounts of Granny Smith apples, onions, and yukon gold potatoes.  This is the perfect recipe and results in a slightly smokey potato soup that smells and tastes heavenly!

INGREDIENTS

  • 2 Medium white onions, quartered
  • 3 large or 8 medium (1-3/4 lbs.) Yukon Gold Potatoes, peeled and quartered
  • 3 tart apples, Fuji or Granny Smith
  • 1-1/2 tbsn Olive oil
  • 1-1/2 tspn Ground fennel
  • 1-1/2 tspn Cumin
  • 1/2 tspn Kosher salt
  • 1/4 tspn freshly ground black pepper
  • 3-1/2 c. Vegetable or Chicken stock
  • A few tbsns cream or half and half

DIRECTIONS

Preheat oven to 450 degrees.  Put potatoes, onions, and 3 unpeeled apples into a medium roasting pan.  Drizzle with olive oil.  Sprinkle with cumin and fennel.  Roast for 20 minutes, remove apples and turn onions and potatoes.  Roast for 25 to 35 more minutes until potatoes and onions are very tender.  Remove from oven.  Place veggies into a stock pot.

Deglaze the roasting pan with a little stock and scrape the bits off the bottom of the pan (if its too burned, don’t bother – it’ll be too bitter) and pour it into the stock pot.

Add more stock to the pot and use an immersion blender to puree the veggies.  Add the apple pulp (without the peel) and puree again.  Add stock until just about the desired texture.  Add a bit of cream (optional) to finish it off.  Garnish with fresh tarragon if desired.

This recipe is based on a Martha Stewart recipe.

Roasted Beet Bread

After posting the acorn squash bread recipe earlier today and now this Roasted Beet Bread, I’m beginning to think you can make bread out of almost any roasted vegetable.  The color of this bread alone makes me want to try it.  Here’s the link to the step-by-step directions.  I’m not sure what to make first…