Roasted Fall vegetables lentils and spices
October 27, 2015
Sunset 2015 serves 4-6, pre heat oven to 425°
- 7 TBS olive oil – divided
- 1 arbol or small dried hot red chili
- 1 large celery stick diced
- 2 small carrots diced
- 1 large onion, half finely chopped, half into 1 ” chunks
- 4 ½ tsp Garam Masala -divided
- 1 tsp diced fresh thyme leaves
- 2 tsp Dijon mustard divided
- 1 C black beluga or French green lentils
- 3 C vegetable/chicken broth
- 1 tsp salt
- 1 TBS honey
- 1 butternut squash (2 lbs) cut into 1″ chunks
- ½ LB small whole brussels sprouts
- ¼ C orange juice
- Crème frâiche
- in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
- Add lentils, 3 Cups broth, ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
- Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
- Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche
Kale walnut cranberry
August 17, 2015
Simple kale:
remove Kale from stems, tear, heat in pan (with oil) until bright green
Add roasted walnuts
top with cranberries or pomegranate seeds
Purple kale salad
August 17, 2015
Purple or tuscan kale will do.
- 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
- 2½ TB olive oil plus extra, sea salt
- 1 clove crushed garlic
- 1 TB apple cider vinegar
- 1 tsp mustard
- 2 pinches red pepper flakes
- 2 oz feta
- handful golden tomatoes, halved
- 2 green onions thinly sliced
- 2 tb fresh mint sliced thin
Directions
- Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
- Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
- Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.
Kale and Goat Cheese
August 17, 2015
Ingredients
- 1LB or bunch of kale, leaves pulled from stems
- sea salt, smoked salt, pepper
- 2 TB olive oil
- small onion diced
- 2 cloves garlic crushed
- goat cheese
- apple cider vinegar
Directions
- cook kale in salted water 8 min, drain. coarsely chop leaves.
- Heat 2 TB olive oil in pan med hi, soften onions 7-10 min.
- Add garlic & kale, toss until heated. season with smoked salt & pepper.
- Plate kale on 2 plates, crumble goat cheese on top, drizzle with more oil. Serve with toasted wheat bread.
Creamed Spinach
February 28, 2015
Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.
- 2 (10 oz) packages fresh spinach (remove tough stems)
- 3 Tb butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3TB + 1 tsp all purpose flour
- 2 C milk
- ½C grated Parmesan cheese
- salt & pepper
1. Cook spinach:
- Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
- Drain, rinse cold water, press out water (squeeze),
- chop on cutting board.
2. Make cream:
- melt butter on medium heat, sauté onion and garlic until softened about 4 min.
- Stir in flour – cook 1 minute.
- Whisk in milk and cook until hot and thickened.
- Stir in cheese.
3. Add spinach and cook until hot about 2 minutes. season salt & pepper.
(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)
Beet salad
October 24, 2014
serves 10, preheat oven 400º
8 small red beets with 1 inch stem
8 small yellow beets with stems
(If beets are large, cut in half)
Drizzle ¼C olive oil over beets on baking sheet. (can add some thyme)
Cover with foil
Bake 65 min.
Let cool rub off skins with paper towels. Cut into wedges. Keep red and yellow separate.
Dressing: Mix 4 T balsamic vinegar ½C Olive oil. Drizzle over beets, toss together when serve.
ps: save the green tops, and cook them up – very tasty and nutritious.
Baked Kale
October 22, 2014
Another vegetable that comes out quit tasty roasted! Adapted from Ina Garten 2014.
- 1-2 bunches kale(2 lbs) remove core stem, tear leaves into large pieces.
- Rise, drain, dry
- Toss with 1/4 c olive oil, salt & pepper (smoked salt for added flavor)
- Bake 350° oven 15 min. May be a little steamy, they will crisp up.
Baked Brussels sprouts
August 14, 2014
Cam’s recipe 2014. Bake at 450°
wash, cut stems and halve about 1 lb Brussels sprouts (enough to cover baking sheet.)
- Mix together:
- ¾ C olive oil
- ¹⁄³ C Balsamic vinegar
- 4-5 garlic cloves
- S&P
Line baking sheet with foil.
lay sprouts flat side down.
Pour mixed dressing over sprouts
Cover Brussels Sprouts on baking sheet with foil. Bake 15 min covered, remove cover.
ADD 4 oz chopped pancetta, bake 5 min more.
Sprinkle shaved parmesan cheese over Brussels sprouts in serving dish.
Carrots in Marsala
January 17, 2014
Williams Sonoma savoring Italy, 30 min, serves 6.
- ¼ C unsalted butter- melt on med-low in large frying pan
- Add 1 chopped shallot, sauté 2 min
- Add 1 LB carrots, ¼ ” slices, reduce heat to low, cover, cook 20 min. (add water if they begin to burn)
- Add ¼ C dry Marsala, cook uncovered until it evaporates, about 3 min.
Layered Green Salad
December 28, 2013
Ten layers, serves 8-10, make overnight. Use high glass bowl so you can see the layers from the side.
From the bottom up, first layer:
- Romain lettuce sliced thin, line bottom of bowl
- Bunch Green onions, slice thin and scatter over lettuce layer.
- ½ LB mushroom, sliced thin, arrange some around edge to show.
- 8 oz can sliced water chestnuts.
- ½ red pepper sliced thin.
- Celery sliced.
- Pack of frozen green peas sprinkled over salad.
- 3 hard boiled eggs, coarsely chopped, mostly in center.
- ¾ LB bacon crumbled along side of eggs
- Tomatoes cut into wedges on top – final layer 🙂
- Add favorite dressing or leave on side for each to add their own.
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