Roasting Vegetables

 Leftover pieces, chop, toss, drizzle, pop into the oven...roasted vegetables are ready for a side dish, add to a sauce or salad, into a soup, for lunch, dinner, BBQ...

Preheat the oven to 425F (220C)

Use organic if possible. Select as few or as many from each category.

I. Main vegetables:

• butternut squash
• (sweet) potato(es)
• parsnips
• fennel bulbs
• etc.

II. Added vegetables:

• onion(s)
• pepper(s)
• leek
• Brussels sprouts (with the leaves)
• carrot(s)
• tomatoes
• asparagus
• cauliflower
• etc.

III. Additional items:

• chickpeas (garbañzo beans)
• other type of beans
• peas (add the last 10 minutes of roasting)
• whole garlic cloves
• etc.

IV. About ready:

• drizzle with olive oil
• (gluten-free) breadcrumbs

V. Serve:

• favorite herbs (dried, fresh, or sprigs)
• lemon zest or juice
• grated (dairy-free) cheese(s)

1. Place all the vegetables on a baking sheet.

2. Drizzle with oil.

3. Roast 30-35 minutes.

 (a) Add optional peas the last 10 minutes.

4. Remove and add herbs, lemon zest/juice, and/or cheese

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Open-Face Lunch

Open-face lunches bring back memories of my travels in Scandinavia.-Mike

Assorted breads like buttered rye (Danish: rugbrød, Swedish: rågbröd), dark brown bread, topped with cold cuts, pieces of meat or fish, cheese, slices of vegetables, spreads....goes on and on. Here are some suggestions.

Smørrebrød (Danish)

Smørbrød (Norwegian)

Smörgåsar or Macka (Swedish)

Voileipiä (Finnish)

Open-face sandwich dates to European Middle Ages and is not limited to just Scandinavia. Other countries have their wonderful variations: France, Belgium, Austria, Germany, Czech Republic, Hungary, the Netherlands, Nordic countries of Estonia, Latvia, and Lithuania, drop down to Russia, and over to Poland and Ukraine. They are even found in North Africa. 

A Chickpea Spread

Makes 1 1/2 cups (225 g)

14 ounce can (400 g) organic chickpeas, rinsed and drained

3 Tbs. (45 g) nutritional yeast

2 Tbs. (30 ml) organic lemon juice

1/2 tsp (2,5 g) each ground: cumin and coriander

pinch or two cayenne

1. In a food processor or high-speed blender, add add the ingredients and whirl on and off at high speed until crumbly.

2. Add 1/4 (60 ml) water and continue to whirl. Add a little more water if needed until it very smooth and creamy.

3. Transfer to a tightly covered container and refrigerate until ready to use.

4. It will keep up to a week.

A Creamy Yogurt Cheese

Makes 2 cup (200 g)

takes 2 days

3 cups (720 ml) organic (dairy-free) yogurt

1 Tbs. (15 g) each minced: chives and parsley

1/2 tsp (2,5 ml) organic lemon zest

1. Line a fine-mesh sieve with several layers of cheesecloth.

2. Place over a bowl with sauce at the bottom.

3. Spoon the yogurt into the sieve.

4. Place in the refrigerator for up to 2 days, until the yogurt drained out liquid whey, leaving a thickened yogurt cheese in the sieve.

5. Discard the why and store in the refrigerator to use in other recipes (example baking).

6. Transfer the cheese to a bowl an stir in the remaining ingredients.

7. It can be stored in a container and store in the refrigerator up to a week.

Honey Dill Mustard

Makes 1 cup (130 g)

1/4 cup (60 ml) organic honey mustard

3 Tbs. (45 ml) organic cider vinegar

1/2 cup (120 ml) grape seed or olive oil

chopped dill sprigs

1 tsp. (5 g) black pepper

1. Whisk mustard and vinegar.

2. Slowly add the oil.

3. Stir in dill and pepper

"Sandwiches"

Use organic if possible and cut to fit on the (gluten-free) breads. Smear the bread with butter or one of the above spreads and add toppings. True to Scandinavian etiquette, use only knife and fork and not your hands. Then, too, smaller pieces of bread for hors d'œuvres can be picked up.

Toppings

Use organic if possible.

• roasted peppers
• lettuce
• vegetables: spinach, shredded cabbage, cucumber, tomatoes, radish, asparagus, beets, zucchini, potato...
• fish: (smoked) herring, shrimp, eel, fried filet...
• ham
• roast beef or pork
• liver paté
• chicken salad
• port sausage
• even tongue
• sliced hard-boiled eggs
• (dairy-free) cheeses
• etc.

Examples

1. boiled tricolor baby potatoes, dill spread, sprig of dill

 (a) dill spread: 2 Tbs. (30 ml) (dairy-free) mayonnaise, 1/2 Tbs. (7,5 g) chopped dill

2. hummus, cucumber, and parsley

3. smashed yams with green and red cabbage

4. tomato, mozzarella, basil

5. roast beef, parsley spread (see #1a), scallion, pimiento

5. asparagus, pickled baby peppers, shaved (dairy-free) cheese (Parmesan)

6. beet hummus, pickled beets, roasted garlic, scallion.

7. small baby shrimp, lettuce leaves, ground black pepper, yogurt spread

8. smoked salmon coarsely chopped, scallions, onion, parsley or cilantro, yogurt spread, squeeze of lemon juice, dash of Tobacco, dill sprigs

9. shrimp, egg, and dill

10. salmon, apple, kale

11. shrimp, avocado, crispy potato

12. pickled herring, orange, crème fraiche

etc.

Serve for breakfast, lunch, dinner even as hors d'œuvres.

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Roasted Olive Oil Tomatoes

These tomatoes are sweeter than sun-ripened tomatoes. Serve with chunks of crusty (gluten-free) bread, crackers, or toasted pitas. It can be made ahead and warmed up in the oven, but leave out the cheese until ready to serve.

Tomàquets d’Oliva d’Oliva Torrats (Catalan)

Serves 8

Preheat the oven to 350F (175C)

4 cups (520 g) organic cherry tomatoes, preferably multicolored

4 thyme sprigs

1/2 tsp. (2,5 g) each: coriander seeds and crushed red pepper flakes

1/2 head of organic garlic

1/4 cup (60 ml) olive oil

1 Tbs. (15 ml) red wine vinegar

1 cup (130 g) organic mozzarella pearls or bocconcini mini

black pepper to taste

un 1. In a casserole baking dish, place the tomatoes, thyme, coriander and pepper flakes.

dos 2. Snuggle the halved garlic bulb, cut-side down.

tres 3. Drizzle with olive oil.

quatre 4. Roast tomatoes, tossing once, until very tender, about 45 minutes.

cinc 5. Cool slightly.

sis 6. Stir in the red wine vinegar and cheese.

set 7. Season with black pepper.

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Zucchini and Corn Tacos with Cajun Seasoning

Mexican taco + Cajun cuisine = something really tasty!

Serves 4

2 pounds (910 g) organic zucchini

2 Tbs. (30 ml) olive oil

1-2 Tbs. (15-30 g) Cajun seasoning*
2 medium ears of organic corn
4-8 organic corn tortilla shells
cilantro or parsley
queso fresco cheese, (dairy-free) feta, Monterey Jack, or Ricotta cheese
(gluten-dairy free) salsa
organic lime wedges
optional: organic...

• fish
• meat
• tofu
• chicken
• shrimp

1. Toss the zucchini with 1 Tbs. (15 ml) olive oil
2. Coat the corn with 1 Tbs. (15 ml) of oil and 1 Tbs. (15 g) Cajun seasoning
3. Grill the zucchini until well marked and started to soften, 6-7 minutes.
4. Cut the zucchini in half crosswise.
5. Grill corn, turning occasionally, about 10 minutes.
6. Cut the kernels from the cob.
7. Add any optional ingredients if you like.
8. Divided evenly among warm corn tortillas and top with chopped cilantro or parsley, crumbled cheese, salsa, and lime wedges.

* homemade Cajun seasoning

2 tsp. (10 ml) garlic powder

2 1/2 tsp. (12,5 ml) paprika

1 tsp. (5 ml) each: ground black pepper, onion powder, and cayenne pepper

1 1/4 tsp. (6,2 ml) each dried: oregano and thyme

1/2 tsp (2,5 ml) red pepper flakes

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Chicken-Piccata Spaghetti Squash Dish

-Golden, tender pieces of organic chicken breast, light Italian piccata sauce, served into halves of roasted spaghetti squash, topped with capers, cheese, parsley and slices of organic lemon...what else would you need for a wonderful dinner for family or guest?
-Salad and wine? 
-Ok!

Pollo-piccata piatto di contorno di zucca (Italian)

Preheat oven to 375F (190C)

A. Ingredients:

2 small/medium sized organic spaghetti squash – cut in half and seeds removed
3 Tbs. (45 ml) olive oil 
2 skinless boneless organic chicken breasts, cut into cubes
½ cup (100 g) all purpose (gluten-free) flourpinch or two of black pepper 

B. Sauce:
4 tbs. (60 g) (dairy-free) organic butter
1 organic shallot, finely diced
2 minced garlic cloves
pinch or two black pepper
¾ cup (180 ml) each: chardonnay (or dry white wine) and chicken stock
2 Tbs. (30 ml) organic lemon juice
4 Tbs. (60 g) capers, drained
3 Tbs. (45 g) roughly chopped parsley or 3 tsp. (15 g) dried parsley
garnish: sliced organic lemons, grated Parmesan cheese or dairy-free hard cheese, parsley

I. Squash Zucca:

1. Place parchment paper on a baking sheet.

2. Drizzle 1 Tbs. (15 ml) oil to the insides of the spaghetti squash.

3. Season lightly with black pepper.

4. Place them on the baking sheet, cut side down.

5. Roast until easily pierced with a fork, about 45 minutes.

6. Set aside to cool.

7. Use a folk to scarp strands from the skin of the squash. Set aside.

II. Chicken Pollo:

1. Add cubes chicken, flour, and pepper to a plastic bag or mixing bowl.

2. Shake or toss to coat.

3. Heat over medium heat, 2 Tbs. (30 ml) oil to a skillet. 

4. Shake off excess flour from the chicken and sauté the chicken.

 (a) Do not crowd the pan. Add more oil to each batch of chicken.

5. Cook, stirring, until browned and cooked throughout, about 5-8 minutes. 

6. Remove the chicken to a plate and set aside.

III. Sauce Sugo:

1. Place the same skillet on the stove.

2. Reduce the heat to medium.

3. Melt 1 Tbs. (15 g) of butter.

4. Add the shallot and sauté until softened and light golden color, about 30 seconds-a minute.

5. Add the garlic and pepper. Cook about 30 seconds.

6. Add the wine, increase the heat to medium high, cook until reduced by about half, scraping up the browned bits from the bottom of the pan, about 4-5 minutes.

7. Add the chicken stock and lemon juice. Cook until reduced any about half, 4-5 minutes.

8. Remove the skillet from the heat and whisk in 3 Tbs. (45 g) of butter, capers, and parsley, cook about 1 minute.

IV. Serve the dish Service il piatto:

1. Add the cooked chicken to the skillet. Toss.

2. Divide chicken evenly among the spaghetti squash.

3. Everly divide piccata sauce over the chicken.

4. Garnish with cheese, lemon slices and parsley.

Gustare! 

Enjoy, Savor!

 >  

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Roasted Olives with Orange and Rosemary

Any meaty olive will do well. These olives are great to accompany a gathering of people.

Olive al Forno con Agrumi e Rosmarino (Italian)

Serve otto (8)

Preheat the oven to 400F (200C)

2 organic oranges

1 pound (455 g) large, green olives without pits

3 Tbs. (45 ml) olive oil

3 sprigs fresh rosemary

2 sprigs fresh thyme

3 cloves of organic garlic, thinly sliced

2 pinches of crushed red pepper flakes

optional: 1/4 tsp. (1,2 g) fennel powder

uno 1. Gate the zest of one orange.

due 2. Remove the zest of the second orange with a vegetable peeler. 

tre 3. Juice both oranges.

quattro 4. In a glass baking dish, toss the olives, oil, 2 springs rosemary, the thyme, the orange zest, the orange juice, garlic, and 1 pinch offered pepper.

cinque 5. Bake, tossing every 10 minutes, until the olives are slightly shriveled and juices have reduced to a glaze, about 30 minutes.

sei 6. Sprinkle with the grated orange zest, the optional fennel powder, and a pinch more of crushed red pepper.

sette 7. Garnish with a sprig or two of the rosemary and thyme.

otto 8. Serve while still hot. 

love 9. What is not eaten, serve with a pasta sauce or on a meat or fish dish.

Enjoy the olives!

Goditi gli oliversi!

-modified Lidia's Celebrate Like an Italian 

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Sautéed Snap Peas with Roasted Vegetables

Called by several names:
Snow peas or Chinese pea pods
(Taste is mild and slightly sweet.)

English peas, garden peas, or sweet peas

(Taste is sweeter and starchy.)

Snap peas or sugar snap peas

(Taste is sweet  and cross

between snow peas and 

English peas)

Mix them with tender potatoes and mushrooms and you have a main meal or side dish.

Serves 6

Preheat the over to 375F (190C)

1 1/2 pounds (750 g) organic potatoes, cut in half

8 ounces (225 g) organic mushrooms, cut in half

2 Tbs. (30 ml) melted (dairy-free) butter

black pepper and garlic powder to taste

1 Tbs. (15 ml) olive oil

8 oz. (30 ml) organic snap peas, remove the strands

1/2 organic white onion, minced

1/3 cup (65 g) organic chopped green onion

1. Line sheet pan with foil and coat with nonstick cooking spray.

2. Toss potatoes and mushrooms with melted butter.

3. Seasons with pepper and garlic.

4. Roast for 45 minutes, turning every 15 minutes, until cooked through and tender.

5. During the last 10 minutes, heat olive oil in a skillet over medium heat.

6. Add the snap peas and white onions. Cook, stir occasionally, about 5-7 minutes.

7. Combine roasted and sautéed vegetables in a bowl.

8. Stir in the green onions.

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Roasted Jerusalem Artichokes

Also called sunchokes, are a  tubular-shipped, thin-skinned root vegetable. My grandmother planted them, so we do too now, in the worst, clay, water-logged soil. They taste like a mixture of potato and artichoke.-Mike

        plant in bloom                       could be purple                 or        brown
   

Topinambour Arrosto (Italian)

Serves 8

Preheat the oven to 425F (220C)

2 1/2 pounds (1130 g) sun chokes, scrubbed well, cut in half if they are large (If they are fresh, they do not need to be peeled, just washed well.)

1/4 cup (60 ml) olive oil

1/2 Tbs. (2,5 g) sea salt

4 springs of fresh rosemary

uno 1. In a large bowl, toss the Jerusalem artichokes with the oil, salt, and rosemary.

duo 2. Roast until tender, tossing occasionally, so they brown evenly, about 30 minutes.

tre 3. Remove the whole rosemary stems and serve.

Buon appetito!

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Honey & Thyme Roasted Carrots

Tangy, sweet, and herbal...makes a great side dish.

Make 6 servings

-Try different colored carrots-

Preheat the oven to 375F (190C)

2 pounds (910 g) organic carrots, peeled and trimmed, leave about 1-inch (2,5 cm) green stem
2 Tbs. (30 g) each: whole grain mustard & organic honey
1 Tbs. (15 g) Dijon mustard
1 tsp. (balsamic vinegar
2 Tbs. (30 ml) olive oil
2 tsp. (9 g) fresh thyme
black pepper

1. Cut carrots in half lengthwise.
2. Whisk together the mustards, honey, and vinegar.
3. Add the oil and thyme.
4. Seasons with black pepper to taste.
5. Place the carrots on a foil-lined baking sheet in single layer.
6. Roast for 20 minutes. 
7. Stir and check tenderness.
8. Cool and addition 10 minutes or until tender-crisp and lightly golden.

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Roasted Artichoke Hearts

We always have jars of marinated artichoke hearts, and it takes a long time to use them all. Rachael Ray has an interesting recipe, which we have modified.

Serves 4

Pre-heat the oven to 475F (245C)

3 cups (600 g) artichoke hearts or 24 ounces (340 g) frozen, thawed and squeezed dry

3 Tbs. (45 ml) olive oil

1 organic lemon, cut into fourths lengthwise, then thinly sliced

1 shallot, cut into 1/4-inch (6 mm) slices

5 chopped organic cloves of garlic

1 Tbs. (15 g) chopped rosemary or 1 tsp. of dry

grated (dairy-free) hard cheese for garnish

1. On a backing sheet, toss the artichokes, oil, lemon, shallot, garlic, and rosemary.

2. Arrange in even layers on the sheet.

3. Roast, tossing occasionally, until browned and crisp. 

 (a) Using frozen, roast about 25 minutes.

4. Remove, drizzle with oil.

5. Top with cheese.

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Gyros...Roasted Portobello and Eggplant

Here is a way to enjoy Greek/Turkish gyros without the meat.

Serves 6 to 8

pre-heat oven to 400F (200C)

soak cashews 2-4 hours

A. Tzatziki sauce:

1 cup (200 g) organic raw cashews, soaked in water for 2-4 hours

1/2 cup (240 ml) water

1 1/2 Tbs. (20 ml) tamari

1 Tbs. (15 ml) each: organic lemon juice and tahini

1 chopped garlic clove

1/2 organic cucumber, diced 

1/4 cup (50 g) chopped dill or 1/8 cup (25 g) dry dill

handful of fresh mint leaves, chopped

optional:  

• feta cheese (which is not diary-free)
• (dairy-fee) organic yogurt

1. Drain and rinse the cashews.

2. Place them in a blander along with the water, tamarind, tahini, lemon juice, and garlic.

3. Blend until smooth.

4. Pour the lemon juice over the red onions in a small bowl.

5. Mix well and let them marinate.

B. Gyros:

1 large or 2 small organic eggplant*, cut in half lengthwise, sliced into half-moons

1 large organic portobello mushrooms, stemmed and sliced 

2 Tbs. (30 ml) olive oil

2 Tbs. (30 g) za'atar spice, divided in half

juice of 1/2 organic lemon

1/2 small organic red onion, thinly sliced

6-8 (dairy-, gluten-free) whole wheat wraps or tortillas 

2 organic tomatoes, sliced or 2 cups (400 g) organic cherry tomatoes, cut in half

1/2 organic cucumber, slide

1. Line a rimmed baking sheet with parchment paper.

2. Place the eggplant and mushrooms in a bowl.

3. Drizzle with oil and sprinkle with sea salt. Toss.

4. Arrange the eggplant and mushrooms slices on the baking sheet in a single layer.

5. Sprinkle with 1 Tbs. (15 g) za'atar.

5. Transfer to the oven and roast for 20 minutes.

6. Flip them over, sprinkle with remaining za'atar.

7. Bake another 15 minutes until soft and golden brown.

8. When they are done, remove from the oven.

9. Place a free pieces of roasted eggplant and mushroom in the middle of each tortilla or wrap, top with few slices of tomatoes, cucumber, and marinated onions.

10. Finish with tzatziki sauce.

 (a) optional feta cheese (not diary-free)

 (b) optional: yogurt

11. Wrap and serve.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

-modified Simply Vibrant

Portobellos are a little pricy, but one can be a meal.

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Spiced Roasted Pumpkin Seeds

October is here. Carve the pumpkin for the holidays. But save those seeds! Alia and her dad have a yearly event. Scoop out those seeds, clean them, roast them, then maybe get around to eating them before they mold. Oh, and carve two pumpkins. This year, we are going to add spices to the seeds and maybe eat them quicker.

Preheat the oven to 250F (120C)

fresh pumpkin seeds, clean off the pulp
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) Worcestershire sauce*
1 or 2 dates of hot sauce (such as Tabasco sauce)
1/2 tsp. (2,25 g) paprika
1/4 tsp. (1 g) each: ground cumin, cayenne pepper, and organic sugar
optional: add other spices or increase the amount to taste

• ginger-orange zest
• cinnamon
• cumin
• turmeric
• peppercorns
• chili powder
• garam masala (Hindi hot spice blend)
• sage
• Chinese Five-Spice powder
• vanilla 

1. In a bowl, toss seeds in the the oil, Worcestershire, and hot source.
2. Add there remainder of ingredients and toss again.
3. Spread the seeds in one layer on a greased sheet pan.
4. Bake for 45-50 minutes or until seeds turn light brown and dry out. Stir a few times.
5. Cool and store in an airtight container.


*Substitution: 1/4 cup (60 ml)
1 tsp. (5 ml) each: soy sauce/gluten-free liquid alminos, cider or white vinegar, and tamarind paste or organic lemon juice
dash hot pepper sauce
pinch of cloves

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Spicy Roasted Carrots

Add a little zest to tonight's carrot dish.

Preheat the oven to 375F (190C)

1 pound (455 g) organic carrots, (chop the top greens and add to a salad)
2 garlic cloves, minced 
2 tsp. (10 ml) each: sherry vinegar and organic honey

1. Mix the garlic, vinegar, and honey in a bowl.
2. Coat the carrots.
3. Roast for 30-35 minutes. Turn a few times.

Try different colored carrots.

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Roasted Paprika Cauliflower

I am not one who likes cooked cauliflower. I rather eat it raw in salads. But by roasting and adding paprika to it, I enjoy the dish.-Mike

Makes 4-6 servings

Preheat the oven to 400F (200C)

1 medium head of organic cauliflower, cut into bite-size pieces

1 medium organic red or yellow onion, sliced thinly

1 Tbs. (15 ml) olive oil

2 tsp. (9 g) Italian seasoning

1 tsp. (4,5 g) each: garlic powder and paprika (more to taste)

1/2 tsp. (2,25 g) turmeric

optional spices that go well with cauliflower: parsley, thyme, tarragon, black or lemon pepper

1. Line a baking pan with parchment paper.

2. Put all the ingredients in a large bowl.

3. Stir to combine.

4. Spread the mixture evenly on the baking pan.

5. Bake for 45-55 minutes, until the cauliflower is tender and holds its shape.

6. Serve warm, room-temperature, or chilled.

7. Sprinkle any optional spices to taste.

Try different color cauliflower.

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Chicken with Herbed Purée Peas and Spinach

The Pecorino Romano adds a great taste to the chicken.

Pollo con Piselli di Purple e Herbed Spagnoli (Italian)

Serves 4

Preheat the oven to 450F (230C)

    Pecorino Romano is a hard, salty sheep's milk cheese>

10 ounces (285 g) frozen organic peas

1 tsp. (5 ml) grated organic lemon zest or more to taste

4 tsp. (20 ml) organic lemon juice, plus wedges for garnish

3 Tbs. (45 g) grated Pecorino Romano                         

1/4 cup (60 ml) olive oil

1/2 cup (100 g) chopped cilantro, basil, or parsley         

4 packed cups (145 g) organic spinach                                        

4 organic chicken thighs

1. Cook the peas in lightly salted boiling water for a minute.

2. Drain, add to a food processor.

3. Add 1/2 tsp. (2,25 ml) lemon zest or more to taste, 1 Tbs. (15 ml) lemon juice, 1 Tbs. (15 g) cheese, and 2 Tbs. (30 ml) oil.

4. Process until it is similar to hummus.

5. Add the herb and 1 packed cup (35 g) of spinach. Purée.

6. Pat the chicken dry.

7. Stir together the remaining cheese and 1/2 tsp. (2,25 g) lemon zest.

8. Heat 1 Tbs. (15 ml) oil in a large skillet over medium-high heat.

9. Add the chicken, cook until brown about 5 minutes.

10. Flip the chicken and sprinkle with the cheese mixture on top.

11. Transfer to the oven, roast until cooked through about 15 minutes or when they are not pink when cut into the middle.

12. Toss the remaining spinach with 1 tsp. (5 ml) lemon juice and 1 Tbs. (15 ml) oil.

13 Serve chicken with the purée, spinach and lemon wedges.

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