Roasted Vegetables

I make roasted vegetables all the time, with different combinations of veggies and seasonings. It’s such a useful dish. A good side dish for sure, but also:

• nice over polenta/mamaliga for a substantial vegetarian dinner

• cooked, then covered with shredded mozzarella cheese and baked until the cheese bubbles and melts

• placed on a pizza crust and topped with cheese (as above)

• topped with a fried egg

• served at room temperature as a salad (drizzled with olive oil and wine vinegar or Balsamic vinegar)

and so on ….

Roasted Vegetables

• 12-16 baby potatoes

• 1 large onion, peeled

• 1 medium eggplant

• 1 sweet red bell pepper, deseeded

• 1 medium zucchini

• 8 ounces mushrooms

• 5 tablespoons olive oil

• 3 cloves garlic, chopped

• salt and pepper

• 3 tablespoons mixed finely chopped fresh parsley and/or herbs such as thyme, basil, marjoram, rosemary, etc.

• Balsamic vinegar or lemon juice, optional

Preheat the oven to 400F. Wash and drain the vegetables. Slice the potatoes 1/8-inch thick. Cut the onion, eggplant, red pepper, zucchini and mushrooms into chunks. Place all the vegetables in a single layer inside a large roasting pan. Pour olive oil over vegetables and toss to coat them. Sprinkle with garlic, salt and pepper and herbs. Toss to coat the vegetables evenly. Place the vegetables in the oven. Turn the heat down to 350F and roast the vegetables for about 50 minutes, stirring them occasionally. Serve hot or at room temperature. Serve plain or sprinkled with Balsamic vinegar or lemon juice. 

Makes 8 servings

Potato-Carrot-Curry Latkes

Potato latkes for Hanukkah? Of course!

But I make other kinds of latkes too.

This year it’s going to be these potato-carrot latkes. They have just enough curry powder to add an intriguing but not too spicy seasoning. I’ve made them several times already and they’ve been getting rave reviews. I’ll also serve some for my new year’s hors d’oeuvres fest.

The sauce is a bit tangy and very refreshing, sort of like tzadiki (cacik). It’s a soft, rich, smooth and tasty counterpoint for the crispy fried latkes.

Potato-Carrot-Curry Latkes with Yogurt Sauce

• 3 medium Russet type potatoes, peeled

• 4 medium carrots, peeled

• 1 large onion, cut into chunks

• 2 large eggs

• 1/4 cup potato starch, matzo meal or bread crumbs

• 1 teaspoon salt or to taste

• freshly ground black pepper to taste

• 2 teaspoons curry powder

• vegetable oil for frying

Yogurt Sauce

• 1 cup plain Greek yogurt

• 2-3 scallions, chopped

• 1/4 cup grated cucumber

• 2-3 teaspoons lemon juice

Shred the potatoes, carrots and onion in a food processor. Squeeze out as much of the liquid as possible (I put portions of the shreds in a kitchen towel and squeeze until they are practically dry). Place the shreds in a bowl. Immediately mix the eggs in (this helps keep the potatoes from browning). Add the potato starch, salt, pepper and curry powder. Heat about 1/4” vegetable oil in a heavy pan over medium-high heat. Shape latkes by hand, squeezing liquid out if there is any, and place them in the hot oil, leaving space between each one so that they brown well and become crispy (if they are too close they will “steam” and become soggy). Press down on the latkes to keep them evenly shaped. Fry for about 3 minutes per side or until the pancakes are golden brown and crispy. Drain on paper towels. Serve with the Yogurt Sauce.

To make the sauce, mix the yogurt, scallions, cucumber and lemon juice together until well mixed. Place in a serving bowl.

Makes 12-15

Carrot Fries Redux: convection or air fryer?

I’ve been experimenting with my air fryer and — I know people will vigorously disagree with me, but —- I’m not as big a fan as others seem to be.

Granted — vegetables come out really good: crispy, tender, attractive. And the cooking is relatively quick. I’ve also been successful airfrying unbreaded chicken wing parts, shnitzel and other items (e.g. grilled cheese). It’s also terrific and handy for heating hors d’oeuvre.

But other foods have been a disaster. “Fried chicken” (more on that in another post), for example. Sorry folks, no, it doesn’t taste like or have the texture of actual fried fried chicken.

Latkes? Absolutely not. The pan fried latkes were perfect (more on that in another post) and the airfryer ones went right into the garbage. They were leaden, not crisp, not even completely cooked no matter how many ways I tried.

Carrots? Perfect. The photo above shows carrots made in my convection oven (then dressed with Balsamic vinegar and chives) and the bottom photo shows air fried carrots. Taste, texture both terrific. So, yay for the airfryer

BUT:

• even though I have a large airfryer (Breville), there is a limit to the amount of carrots and other vegetables that I can cook at one time. So, while it’s perfect when I’m making dinner for just Ed and me or maybe when there’s two other people, it’s useless when I have the family (11 of us)

• there’s more to clean up: the fry basket plus wherever the drips from food happen as opposed to removing the parchment paper I use when I “oven fry” on a jelly roll pan in my convection oven

• the airfryer is quicker but not substantially: about 15 minutes for the carrots compared to 20 minutes in the convection oven (although it must be said that I used twice as many carrots when I cooked them by convection).

  Anyway, that’s my take. I will continue to experiment!

Roasted Sweet Potatoes with Apples and Cranberries

I usually make mashed sweet potatoes of some sort for Thanksgiving. It’s easy (one of my recipes has 3 ingredients), I can make it ahead and I can vary the seasonings from year to year. I can serve them plain or with marshmallows on top.

But, as anyone who knows me knows — I don’t like to cook and/or eat the same food over and over again, so I always tinker a bit and add a new dish or two to a holiday menu.

This year, instead of mashed sweet potatoes I am making this sweet potato/apple combo. I’ve cooked it several times in the last few weeks, to get it right. The flavor combo is perfect: sweet vegetable, tangy fruit; and the texture is nice too: tender sweet potatoes and softened but still firm apple.

Best of all — I can still prep all of it beforehand. It’s also an easy side dish and a nice change from the usual.

Roasted Sweet Potatoes with Apples and Cranberries

• 3 medium sweet potatoes

• 2 tablespoons vegetable oil

• 3 tablespoons maple syrup or honey

• cinnamon, salt

• Aleppo (or cayenne) pepper, optional

• 2 apples, peeled and cut into bite sized pieces

• 1/4 cup dried cranberries

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the sweet potatoes, cut them into bite size pieces and place on the baking sheet. Pour the vegetable oil and maple syrup or honey over the pieces and toss to coat them. Sprinkle lightly with cinnamon, salt and Aleppo pepper if desired. Roast for 12-15 minutes, turning the potatoes once or twice, or until softened. Add the apples and dried cranberries, toss and continue to roast for another 12-15 minutes or until the potatoes and apples are crispy and tender.

Makes 6 servings

Roasted Brussels Sprouts with Pumpkin Seed Oil

I’ve done some reading about the health benefits (or potential health benefits) of pumpkin seed oil. It can (maybe) slow down hair loss. It is good (maybe) for your skin, for eye health and heart health.

But really, I got a bottle of the stuff in a fancy condiment store, so I was more interested in how and what I could cook with it.

It has an unmistakable roasted-pumpkin seed-nutty flavor. It’s expensive too.

On the other hand, a small amoiunt can make all the difference to salad dressing, on top of roasted vegetables, into vegetable or hearty meat soup and so on.

One of the best recipes I’ve tried: roasted Brussels Sprouts with a dressing that includes a bit of pumpkin seed oil. Think this dish for Sukkot or Thanksgiving.

Roasted Brussels Sprouts with Pumpkin Seed Oil

• 2 dozen medium-large Brussels sprouts (about one pound)

• 3 tablespoons olive oil

• 2 thick scallions, chopped

• 1 large clove garlic, finely chopped

• 1/4 teaspoon Aleppo pepper (or crushed red pepper; or use a sprinkle of ground cayenne pepper)

• salt

• 1-1/2 tablespoons pumpkin seed oil

Preheat the oven to 400 degreesF. Wash the Brussels sprouts, then cut them in half (if very large, cut into quarters). Place them on a baking sheet. Pour the olive oil over the sprouts and toss the vegetable to coat all surfaces. Scatter the scallion and garlic over the sprouts. Sprinkle with Aleppo pepper and salt to taste. Roast for about 20 minutes, turning the sprouts once or twice, or until the vegetable is browned and there are some crispy leaves. Remove from the oven, spoon into a serving dish and drizzle the pumpkin seed oil over the sprouts.

Makes 4 servings

Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings   

Mushroom Pot Pie

If you’re looking for a fabulously delicious meatless meal, it doesn’t get better than Mushroom Pot Pie.

No more needs be said. Try it and see for yourself.

Mushroom Pot Pie

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1/2 cup chopped shallots

• 2 medium garlic cloves, chopped

• 1 pound mixed fresh wild mushrooms, chopped

• salt and freshly ground black pepper to taste

• 1 tablespoon all-purpose flour

• 1 cup plain Greek yogurt or dairy sour cream

• 1 cup vegetable stock

• 1 tablespoon lemon juice

• 1/4 cup chopped fresh parsley

• 1 teaspoon fresh thyme leaves

• 1/2 cup grated Parmesan cheese

• 1 sheet puff pastry

Preheat the oven to 375 degrees. Heat the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the mushrooms, salt and pepper and cook for 4-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the flour and stir it to dissolve it completely. Add the yogurt and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and lemon juice and mix the ingredients thoroughly. Add the parsley and thyme. Reduce the heat and simmer for 10-12 minutes or until the sauce has reduced has thickened. Stir in the Parmesan cheese, cook for another 1-2 minutes and remove the pan from the heat. Spoon the mixture into a 6-cup casserole dish. Roll the puff pastry slightly thinner and cut it to the shape of the casserole used. Place the puff pastry over the mushroom mixture. Bake for about 25 minutes or until the dough is puffed and golden brown.

Makes 4 servings

 

Grilled Carrots

I always think of Memorial Day Weekend as the start of the official grilling season where I live. Silly, maybe. Lots of people I know grill year round. But I don’t like being outside cooking chicken breasts or hamburgers when the weather is what the weather is in Connecticut during the winter.

So — the grill is open now, thanks to warmth and sunshine.

This recipe for grilled carrots is my official start to the official start of grilling season. We’ve eaten the carrots hot, with the cold sauce. We’ve eaten the leftovers at room temp, with the cold sauce. Winner, either way.

Also - you can cut the carrots into smaller pieces and use them with the sauce, for crudites.

Grilled Carrots with Yogurt Sauce

• 1 dozen medium carrots

• 1-1/2 tablespoons olive oil

• 1 cup plain Greek style yogurt

• 1-1/2 tablespoons lemon juice

• 1 teaspoon grated fresh lemon peel

• 1/4 teaspoon Aleppo pepper (or use crushed red pepper)

• 3 tablespoons chopped fresh mint

Preheat an outdoor grill to medium heat. Peel the carrots and coat them with the olive oil. Grill the carrots, turning them occasionally, for 12-15 minutes, or until browned and tender. While the carrots are cooking, mix the yogurt with the lemon juice, lemon peel, Aleppo pepper and 2 tablespoons of the mint. Serve the carrots with the yogurt sauce. Sprinkle with fresh mint.

Makes 4-6 servings

Roasted Cauliflower with Tomatoes and Green Olives

A colorful side dish always makes dinner more special and festive no matter what you’re serving as an entree.

I love the colors in this dish — I’ve made it with different veggies on different occasions but this combo seemed the prettiest to me (black olives work too though). And the olives add a surprisingly tasty tang. It’s perfect for Shabbat dinner

Bonus: if you have any leftovers you can sprinkle them with vinaigrette for a lovely salad. Add cooked potato or hard cooked egg if you have some.

ROASTED CAULIFLOWER WITH Tomatoes and Green Olives

• 4 cups bite sized cauliflower florets

• 4 tablespoons olive oil

• kosher salt or sea salt

• 2 dozen halved cherry tomatoes

• 10-12 green pitted olives

• 2 tablespoons chopped chives or green scallion tops

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Place the cauliflower pieces on the parchment and sprinkle with 3 tablespoons of the olive oil. Toss the pieces to coat them evenly with the olive oil. Sprinkle with salt. Roast for about 20 minutes, tossing the pieces once during that time, or until lightly browned. Sprinkle the tomatoes and olives with the remaining olive oil and add them to the cauliflower. Toss the ingredients and roast for another another 10 minutes. Sprinkle with chives and serve.

Makes 4 servings

Honey-Balsamic Glazed Brussels Sprouts

I remember when my husband said he wouldn’t eat Brussels sprouts. Now he’s a big fan and we eat them at least once a week. My kids like them. The grandkids like them.

This simple recipe with just a touch of Balsamic vinegar and honey and a sprinkle of orange peel works wonders to balance what former Brussie-haters thought of as bitter tasting.

Honey-Balsamic Glazed Brussels Sprouts

• 1 pound Brussels Sprouts

• 2 tablespoons olive oil

• salt to taste

• 1 tablespoon Balsamic vinegar

• 1 tablespoon honey (or maple syrup)

• 1 teaspoon finely grated fresh orange zest

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Trim the Brussels Sprouts, cut them in half, then wash them. Pat them dry with paper towels. Place the vegetables on the baking sheet. Pour the olive oil over the vegetables and toss to coat them. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Mix the vinegar, honey and orange zest, pour over the vegetables, toss and bake for another 10 minutes or until the Brussels Sprouts are tender.

 Makes 4 servings