{Recipe Redux} A Method for Roasted Vegetables

In yesterday’s blog post, McKenzie mentioned that my birthday was last week.  She kindly and discretely left out that it was my 40^th birthday. 

I have to admit, I was sort of dreading my birthday.  For a woman, your 4^th decade is filled with changes I wasn’t ready to face.  But somehow I woke up last Saturday filled with gratitude and a sense of peace with growing older.  I have so much to be thankful for. 

I am extraordinarily lucky to have entered a second career that I love, one that fuels my interests and passions and feels important.  I am blessed to have McKenzie as my partner in Nourish, and as my dear friend and sister.  Kind to every inch of her being and genuinely caring about others, she is one of the people I admire most in this world.  I have a loving family and a community of friends who inspire me.  I am healthy.  I love my home.  And most importantly, I have the most amazing husband who inspires me every day to be the best version of me.  He is the most joyful person I have ever known, and I am so grateful for his love in my life.

So, forty isn’t so bad.

One of the great benefits of growing older is being able to relax and let go of perfection.  I think cooking is better that way, too.  I like learning a method better than having a recipe.  A method lets me bring in my own creativity, my own likes, and make a meal my own. 

So that’s what this is: a method.

Learning how to make deliciously roasted vegetables is a cooking basic.  For the Recipe Redux this month, we were challenged with the concept of cook once, eat twice.  How can you take the ingredients from one meal and stretch them to another?  If you have roasted vegetables in your refrigerator, you’re always just a few minutes away from a meal.  The vegetables should be of your choosing:  broccoli, cauliflower, red peppers, mushrooms, zucchini, tomatoes, asparagus, potatoes, sweet potatoes, butternut squash.  Use your imagination.  I love roasting citrus slices as well. 

To make delicious roasted vegetables, preheat your oven to 450 degrees.  Cut all of the vegetables about the same size and place them in a bowl.  Toss them with olive oil to coat them.  Season them as you choose.  I like sea salt, red pepper flakes and lemon zest.  Sometime oregano or smoked paprika.  Sometimes za’atar or fresh thyme.  Place the vegetables in an even layer on a baking sheet and roast for about 20 – 25 minutes or until they are caramelized and golden.  The biggest mistake people make when roasting vegetables is to remove them from the oven too soon.  Let them get color, because color is flavor.  Once they are done, remove the pan from the oven and let them cool on the baking sheet. 

Now, you have so many options.

As McKenzie said in her last post, I love pasta.  For pasta with roasted vegetables, heat a little olive oil in a skillet and sauté a sliced shallot until golden and translucent.  Toss in some red pepper flakes and maybe a few halved grape tomatoes.  Add a splash of wine and simmer for a minute or two.  Add your roasted vegetables and a big handful of fresh spinach.  Then add hot cooked pasta (preferably whole wheat) and a ladle of the pasta water, about ½ cup.  Toss in some grated parmesan cheese and some lemon zest and toss the pasta together.

I also love frittatas, and they are one of my go-to weeknight meals.  Whisk together a few eggs (two per person) and add a pinch of salt and a big handful of roasted vegetables.  Add herbs if you like, or maybe some fresh spinach or arugula.  Place a small skillet over medium heat and add a little olive oil.  Pour in the eggs and then place some cheese on top—maybe some goat cheese or feta, or some shredded sharp cheddar.  Place the skillet in a 375 degree oven for about 10 to 15 minutes or until it is puffed and golden and the cheese has melted.  Remove from the oven and let the frittata cool slightly before slicing.

There are so many other things you can do with roasted vegetables:  make a grain salad, eat as a snack, top with a drizzle of olive oil and a big dollop of yogurt for a beautiful side dish.  You can eat them for breakfast, topped with an egg.  Make a roasted vegetable pizza or an open-faced sandwich.  The ideas are endless.

I hope you take this method and make it your own, relax in your own kitchen and embrace the things you are thankful for.

xoxo 

    

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Cheesy Crustless Mini Quiches

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

I take my Academy Award watching very seriously.

And being such a devote viewer usually involves a little bit of homework. I watch the nominated movies ahead of time, my friends and I cast our votes among one another (it's a pretty fierce competition),  and then I plop myself firmly on the sofa so I can watch from the beginning of the red carpet until the closing credits.

The Academy Awards are my SuperBowl. The dresses, the speeches, the shameless jokes – I love it all.

It’s funny to think that growing up in Edmonton, Alberta, Canada, something as Hollywood as the Oscars seemed to be from an entirely different world. Now, I live 30 minutes away from the infamous Kodak Theatre; ten years later, that thought still is somewhat surreal.

But, even though my location is a variable (Edmonton vs. Los Angeles), the process of how I watch the Oscars hasn’t changed one bit (sofa + sweatpants + good food). It’s so comforting to know that no matter how much life may change, some things remain constant.

Wherever you are on the night of the Academy Awards, I hope you enjoy a bite of an extra cheesy crustless quiche. I’ll be eating them, too. 

These quiches can make any occasion feel special. I chalk it up to the Cabot Cheese; I used Cabot Alpine Cheddar Cheese for this recipe, which has a nutty, smooth, melt-in-your mouth taste. I love Cabot not only because their products taste truly amazing, but also because 100 % of their profits go directly to the 1200 family-owned farms that work together in the Cabot Creamy Cooperative to make such irresistible cheese. That warms my heart; just like the Academy Awards "Best Actor" and "Best Actress" speeches.

Cheesy Crustless Mini Quiches

Makes 10-12 crustless quiches

Simple to make, these healthy, mini quiches are fun to serve (and eat!) at your Game Day celebration, movie night, or Oscar party. 

Ingredients:

5 eggs

3 egg whites

1 cup reduced-fat milk 

6 ounces Cabot Alpine Cheddar Cheese, grated 

2 cups spinach, chopped

6 basil leaves, chopped

pinch of salt & black pepper

Directions:

1.     Preheat oven to 375 degrees. Spray or grease your muffin tin; set aside.

2.     In a large bowl, beat eggs and milk together.

3.     Add in chopped spinach, basil leaves, cheese, salt and pepper; fold in ingredients to combine.

4.     Distribute mixture evenly among muffin cups (~1/2 cup portion each).

5.     Bake for about 20-25 minutes.

6.     Remove from oven and allow to cool for about 5 minutes on a rack.

Enjoy, preferably with those you love.

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{Recipe Redux} Roasted Carrot Harissa Spread

I have been known, on occasion, to eat salsa straight from the jar with a spoon.  Hot sauce on eggs? Yes!  Spicy zhug on falafel? Of course.  Pasta Arrabiata? The spicier, the better.

So when I saw this month’s Recipe Redux challenge—spicy, smoky foods—I was happy.  Spicy may be on-trend in food this year, but it’s always been a winner in my kitchen.  Red chile flakes make an appearance in almost every recipe.  I like their subtle heat better than the sometimes harsh bite of black pepper.

I made this Roasted Carrot Harissa Spread for a party and served it as part of a crostini bar with several other dips and homemade ricotta.  It’s sweet and slightly smoky from the deeply roasted carrots, spicy from the dried chilies, and rich and creamy simply from a little olive oil and a good blender.  It will keep in the refrigerator for several days—if you can prevent yourself from eating it with a spoon.

If you've never heard of harissa, it is a spicy Middle Eastern and North African condiment made from blending chile peppers with toasted spices and olive oil, and I use it often in cooking.  It is sometimes blended with tomatoes to make a sauce, but I blended it with roasted carrots to make a thick and creamy dip or spread.  It's so delicious, you'd never guess it's a healthy and fiber-filled source of beta carotene! 

While I originally made the harissa as a dip, since then I’ve eaten it for breakfast lunch and dinner.  Here are a few ideas:

I eat an open-faced egg sandwich for breakfast almost every morning.  Spread the carrot harissa on toast and top with a fried egg.  You did it—vegetables for breakfast! And you didn’t even notice. 

You know how much we love avocado toast!  For lunch, spice up your avocado toast by spreading the harissa on toast and topping with slices of avocado and a dollop of ricotta cheese and a drizzle of olive oil.

For dinner, stir the harissa into hot whole wheat pasta with some fresh arugula and top with fresh goat cheese.

If you make the harissa, we’d love to hear from you! What’s your favorite way to use it?

Roasted Carrot Harissa Spread

This recipe was adapted from this one from Food52.

3 dried ancho chile peppers

1 dried ancho chile pepper

½ teaspoon ground cumin

½ teaspoon coriander seeds

¼ teaspoon black caraway seeds

6 large carrots

Sea salt

2 tablespoons extra virgin olive oil, divided, plus extra for drizzling

Zest of one lemon

Juice of half a lemon

Preheat oven to 400 degrees.

Place the chilies in a bowl and cover with boiling water. Let them stand for 30 minutes, until softened.

Place the cumin seeds, coriander seeds and black caraway seeds in a small pan.  Heat the pan over medium heat and toast the spices for a few minutes, until you can smell them roasting.  Take them off the heat and let them cool.  Grind them in a spice grinder or using a mortar and pestle. 

Place the carrots on a large rimmed baking sheet lined with parchment paper. Season with sea salt and drizzle 1 tablespoon of olive oil over carrots. Toss to coat evenly.  Roast the carrots for 15 to 20 minutes, or until the carrots are browned and very tender.

Drain the water from chilies, reserving water.  Remove the stem from the chilies and then place the chilies in the bowl of a food processor (if you don’t want the harissa as spicy, remove some of the seeds).

Add the carrots to the food processor, along with the toasted spices, another tablespoon olive oil, lemon zest and lemon juice.  Process the mixture until it is very smooth, using a little of the chile water to loosen the paste, if necessary.  It should have a very thick consistency.

Taste and adjust salt, lemon and olive oil, as needed.  Transfer harissa to a container with an airtight lid, cover top surface with a drizzle of olive oil and let mixture sit at least one hour and up to 24 (in refrigerator) before using.  The harissa will keep for 3 – 4 days, covered, in the refrigerator.

An InLinkz Link-up

{Recipe Redux} Shaved Brussels Sprouts Salad with Fennel, Pomegranate Seeds and Meyer Lemon Dressing

I am in love with the Recipe Redux challenge for this month.  In honor of the Recipe Redux’s 42 month anniversary, they challenged their bloggers to grab their favorite cookbook and remake the recipe from page 42 or 142.  How fun!  I am a cookbook hoarder, with a kitchen library filled with our favorite titles.  But how often do I just crawl into bed at night to read the cookbook and admire the beautiful photos, but never actually cook from the book?

The Yellow Table by Anna Watson Carl tops my list of my favorite new cookbooks of the year.  Not only are the recipes simple, beautiful and perfect for home entertaining, but Anna’s story is inspiring.  A Nashville native who is now food writer and private chef in New York City, Anna decided to act upon her lifelong dream of publishing a cookbook.  Through her blog (also called The Yellow Table) she started on a journey to self-publish the cookbook, creating a series called The Cookbook Diaries that set her intention into focus and culminated in a cross-country road trip to help fund her Kickstarter campaign and raise the funds for publishing.  The Yellow Table cookbook is the result. 

Anna proves that when you set an intention and put passion and hard work behind it, dreams can come true.

Even better, The Yellow Table cookbook is really good!  As I flip through the pages, I find myself bookmarking recipe after recipe.  On page 142, she shares her recipe for a Shaved Brussels Sprout & Endive Salad, a simple and fresh salad that would convert even the staunchest brussels sprouts hater.  Brussels sprouts salads are also great make-ahead salads, making them perfect for dinner parties.

Here is my version of Anna’s salad.  I substituted the endive for thinly shaved fennel and added toasted pecans and sweet-tart pomegranate seeds to make a beautiful red and green salad in honor of the Christmas season.  I also love meyer lemons at this time of year, so those make an appearance in the dressing. 

I hope you enjoy this tribute to Anna’s The Yellow Table Cookbook, and that you enjoy it with someone you love!

Shaved Brussels Sprouts Salad with Fennel, Pomegranate Seeds and Meyer Lemon Dressing

Anna notes in her cookbook that you can cut the greens several hours in advance and cover them with moist paper towels and store in the refrigerator.  Before serving, just add the dressing and toss and let sit for at least 15 minutes before serving. 

Serves 8

1 bunch Brussels sprouts (about 1 ½ pounds)

1 fennel bulb

1 cup pomegranate seeds

1 cup pecans, toasted and chopped

Zest and juice from one Meyer lemon

1 tablespoon sherry vinegar

1 teaspoon maple syrup

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

1 few grinds of black pepper

1 pinch of red pepper flakes

Wash the Brussels sprouts and trim them, cutting off the bottom stem and peeling off any dry outer leaves.  Cut the sprouts in half through the stem and then very thinly slice them.  Alternatively, if you have a mandolin, you can leave them whole and slice them on the mandolin.  Place the shredded Brussels sprouts in a large bowl.

Cut the tops off of the fennel bulb.  You can freeze the tops in a freezer bag for the next time you make chicken or vegetable stock.  Cut the fennel bulb in half and remove the core.  Very thinly slice the fennel.  Alternatively, if you have a mandolin, you can leave the fennel whole and slice it on the mandolin.  Add the fennel to the bowl with the Brussels and then add the pomegranate seeds and the toasted pecans.  Toss everything together.

In a small bowl or glass measuring cup, whisk together the Meyer lemon juice and zest, sherry vinegar, maple syrup, olive oil, sea salt, black pepper and pepper flakes.  Pour the dressing over the salad and toss together.  You can prepare the salad up to a few hours before serving.  The salad will keep in the refrigerator, covered, for about two days.          

An InLinkz Link-up