Tahini Sauce

From Loveandlemons.com

Tahini Sauce

Prep Time: 5minutes mins

Total Time: 5minutes mins

Serves 4

I 

This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.I tried this in an effort to duplicate Sababa’s tahini sauce on roasted cauliflower.  This is good, but not the same.  I think next time I’ll add a little  maple syrup or honey.  Also, theirs had golden raisins, which definitely go well with this.

Ingredients

Basic Tahini Sauce

• ½ cup tahini*
• ¼ cup fresh lemon juice
• 6 tablespoons water, plus more as needed
• 1 small garlic clove, grated or pressed
• ½ teaspoon sea salt
• Try adding golden raisins and some maple syrup or honey. 

Instructions

• In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it’s too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.

  See the blog post about for the turmeric, beet, and green tahini sauce variations.

Notes

*I prefer these brands of tahini: Cedar’s, Seed + Mill, and Soom.

 

Cauliflower Piccata

Cauliflower Picata from Carol Weil

Good recipe - I'd double the sauce.  I hardly used any butter - maybe that's the problem!  but the lemon taste is very good.   

Photo 11/22/21

INGREDIENTS

• 1 cauliflower, cut into large 2-inch florets
•  Extra-virgin olive oil
•  Kosher salt and black pepper, to taste
• 1 (15-ounce) can chickpeas, drained (optional)
• 1 shallot, finely diced
• 3 garlic cloves, finely chopped
• 1 cup vegetable stock
• 4 tablespoons unsalted butter
• 2 tablespoons capers, drained
•  Zest of 1 lemon
• 2 tablespoons lemon juice (from 1 lemon)
•  Parsley, chopped, for garnish
• 1 lemon, sliced, for serving

PREPARATION

1. Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
3. To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce. Top with parsley and serve with lemon slices.

Date syrup, tahini and sumac sauce for chicken or cauliflower or tofu

 

This sauce was from a Rosh Hashanah cooking class with Michael Solomonov and Adeena Sussman.  It looks like Reeses peanut butter cup when you're mixing it up!  What could be better?!

SKILLET CHICKEN WITH DATE SYRUP, SUMAC & TAHINI By Adeena Sussman

Ingredients:

For the sauce
• 1/2 cup pure tahini paste (I use Soom)
• 1⁄2 cup silan (date syrup)
• 1 tablespoon dried sumac, plus more for sprinkling • 4 cloves garlic, very finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the chicken:
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 4 skin-in, bone in chicken thighs (about 1 1⁄2 pounds), trimmed of excess fat • 1 jumbo or 2 medium onions, (1 pound total), very thinly sliced
• 20 whole garlic cloves, pierced with the tip of a small paring knife
• 1⁄2 cup hot low-sodium chicken stock
• Fresh chopped cilantro or parsley for garnish
• 2 chopped pitted medjool dates, for garnish

To Prepare:

Make the sauce: In a medium bowl whisk together the tahini paste, silan, sumac. garlic, salt, and pepper; reserve.

Crispy Buffalo Cauliflower Bites from FOK

From FOK recipe site.  These were very easy, and tasted good with BBQ sauce, BBQ and hot sauce, or ranch dressing (we had a sample of Avocado Oil Ranch from a Thrive delivery).  They weren't exactly crispy, but they were firmer on the outside and creamier on the inside.  Probably could have let them go a few more minutes.   Almost gone with just 2 of us eating them, so must not have been too bad! 

Next trial, the batter was too thick, so the measurements below show the re-do.  There’s a lot of room for experimentation! 

Makes 6 cups
Ready In: 35 minutes

INGREDIENTS:

2⁄3 cup brown rice flour  (changed to just over 1/2 cup, reserve more in case batter is too thin, used whole wheat flour)

2 tablespoons almond flour  (3 Tbsp)

1 tablespoon tomato paste

2 teaspoons garlic powder  (1 Tbsp)

2 teaspoons onion powder (1 Tbsp)

2 teaspoons smoked paprika (1 Tbsp)

1 teaspoon dried parsley (1-2 tsp)

A little salt and pepper

1 head cauliflower, cut into 2-inch florets

1⁄3 cup Frank’s hot sauce or barbecue sauce (or BBQ sauce with some agave sriracha, or any combo you like)

Spinach Ranch Dip (or any Ranch)

Crispy Buffalo Cauliflower Bites

FROM FOK:  It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

By Darshana Thacker

1. 1  Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

2. 2  Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and 2⁄3 cup of water in a blender. (If you mix by hand, there’s less to clean ;-). ). Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.

3. 3  Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 15 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

4. 4  Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. 

Two whole roasted cauliflower recipes

 https://www.forksoverknives.com/recipes/vegan-baked-stuffed/lemon-dijon-whole-roasted-cauliflower/

Made this for company - everyone loved it.  Burned the casserole, so be sure to spray or rub with oil.  The second recipe listed is yet to be tried but looks like a great alternative - with maple syrup.

Makes 1 whole cauliflower Ready In: 1 hour

INGREDIENTS:

1 (small to medium) head cauliflower

3 tablespoons Dijon mustard 3 tablespoons lemon juice
1 tablespoon drained capers 3 cloves garlic, minced

2 tablespoons nutritional yeast

1⁄4 cup plus 1 tablespoon chopped fresh parsley, divided

1⁄4 teaspoon turmeric
1⁄4 teaspoon red pepper flakes

1 tablespoon sesame seeds, for garnish

1⁄2 teaspoon red pepper flakes, for garnish

Lemon Dijon Whole Roasted Cauliflower

This whole roasted cauliflower recipe is a fun way to add some versatility to dinner! The cauliflower is coated in a creamy sauce made with Dijon mustard, lemon juice, and capers, and then roasted in a Dutch oven. The result is a tender, flavorful, slightly spicy cauliflower roast that’s great as a side dish or appetizer. For best results, be sure to use a good quality Dijon mustard.

By Ashley Madden

1 Preheat the oven to 425°F. Trim the leaves from the cauliflower, and cut off the stem so the cauliflower can stand upright.

2 Combine the Dijon mustard, lemon juice, capers, garlic, nutritional yeast, 1 tablespoon chopped parsley, turmeric, and red pepper flakes in a small blender; blend until smooth. (If you don’t have a small blender, use an immersion blender, or skip the blender altogether, finely chop the capers, and whisk the sauce ingredients together in a small bowl.)

3 Use a pastry brush to coat the cauliflower with about half of the lemon Dijon sauce.

4 Place the cauliflower in a Dutch oven, cover with lid, and roast for 30 minutes. After 30 minutes, baste the cauliflower with more lemon Dijon sauce, then cover pan and roast for 20 more minutes. Baste one more time with lemon Dijon sauce, then return cauliflower to oven to cook, uncovered, for 10 minutes.

5 Remove pan from the oven, and carefully remove the cauliflower from the pan. Garnish with remaining 1⁄4 cup chopped parsley, sesame seeds, and red pepper flakes. Serve whole, or slice into wedges.

And FROM COOKIEANDKATE.COM

★★★★★

 

4.9 from 40 reviews

This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You’re going to love it. Recipe yields 4 servings.

SCALE

INGREDIENTS

• 1 medium cauliflower (2 pounds)
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 2 tablespoons fresh lemon juice, plus more to taste
• 4 cups mixed spring greens
• ½ cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
• ¼ cup toasted pine nuts or slivered almonds
• Fine sea salt and freshly ground black pepper

Spiced Turmeric Sauce

• ½ cup whole milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon maple syrup or honey
• ½ teaspoon fine sea salt
• Pinch of cayenne pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
3. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
4. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
5. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
6. In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
7. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

NOTES

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio.

Make it nut free: Technically, pine nuts are seeds, but they can be problematic for those with nut allergies. To be safe, substitute pepitas (green pumpkin seeds) for the pine nuts or almonds.

Make it dairy free/vegan: I haven’t tried, but I suspect that you could use plain vegan yogurt in place of the Greek yogurt. Please leave a comment if you try it!

Roasted Cauliflower with Lime, Chile and Cilantro - forks over knives

This is for the cooking course I took through Forks over Knives - Rouxbe

Task 66 re: development of color

Ingredients

• 1 large head cauliflower, cut into florets 
• 2 to 3 tbsp stock or water 
• 1 lime, halved 
• 1 tbsp Chili Powder 
• 1 tsp garlic powder 
• 1 tsp dried Mexican oregano 
• 1/2 tsp freshly ground black pepper 

Description

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. 

Next, place the cauliflower into a large bowl and add the stock and squeeze on the lime juice — toss to evenly coat the cauliflower in the liquid. Reserve the squeezed lime for later. Next add the chili powder, garlic powder, dried oregano, and pepper. Note: The amount of chili powder needed will ultimately depend on how spicy you like your food and how spicy your chili powder is. Taste your chili powder before using it. For this recipe, we used this Chili Powder recipe.

Toss to evenly coat the cauliflower in the spices. 

One Pot Curried Cauliflower with couscous and chickpeas

https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas

Excellent - the comments on epicurious were good, but some said too bland.  Brendon cooked the lentils separately, and the spice mixture without the lentils was good, so maybe increase the spices by 1/2 to 1 if cooking all together.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder (1 tsp curry and 1+ tsp coriander)
2 tsp Kosher salt
1  tsp ground cumin
3 cups low sodium vegetable broth (water with 2-3 tsp Vegetarian Better than Bouillon)
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils, rinsed and picked through
2 limes, divided (1 lime = 3 Tbsp lime juice for yogurt topping, more for serving)
1/2 cup Greek-style plain full or low-fat yogurt, or Greek style non-dairy yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes.

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.  These toppings make all the difference.

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!

cauliflower rice

Print

Cauliflower Fried Rice

METRIC  CUP MEASURES

By Jennifer Segal

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

Danielle and I edited this significantly by adding tempeh and increased cashews for protein, and using fresh carrots, celery, zucchini; also left out the eggs, so it was vegan and a total meal.  It did take a while to prep, but ended up tasty and filling.

Servings: 4

Prep Time: 15 Minutes - not at all true!

Cook Time: 15 Minutes

Total Time: 30 Minutes

INGREDIENTS

Vegetable oil

2 large eggs, beaten   - we left these out

• Salt
• 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh ginger, from a 1-inch knob
• One 2-lb head cauliflower (or 2 pounds ready to cook' cauliflower)
• 4-5 tablespoons soy sauce (use gluten-free if needed)
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 cup frozen peas 
• 3 carrots, diced
• 1 zucchini diced
• 2 stalks celery
• 1 teaspoon rice vinegar
• 1 teaspoon Asian sesame oil
• 1/4 cup chopped cashews or peanuts (optional) - added more
• 1 package 3-grain tempeh, in small squares

INSTRUCTIONS

• 1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
  2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
  3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

NUTRITION INFORMATION - for original recipe, not as edited above

Powered by 

• Per serving (4 servings)
• Serving size:about 2 cups
• Calories:273
• Fat:17 g
• Saturated fat:2 g
• Carbohydrates:22 g
• Sugar:8 g
• Fiber:7 g
• Protein:12 g
• Sodium:1717 mg
• Cholesterol:93 mg

Cauliflower with Lemon-Pine Nut Dressing

The Healthy Cook
Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) Here are three that are guaranteed to become “instant classics.”

Cauli ower with Lemon-Pine Nut Dressing
1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts, chopped 1 clove garlic, minced
1 tsp. lemon zest
1 Tbs. fresh lemon juice, more to taste
3 sprigs at-leaf parsley, chopped
1 lb. cauli ower orets, about 4 cups
1⁄4 tsp. kosher salt

SERVES 4

1. In a small sauté pan, heat the oil over
medium heat. Sauté the pine nuts until just starting to brown, 1-2 minutes.

2. Stir in the garlic and cook 1 minute more.
3. Remove from the heat and transfer to a large heat-proof bowl. Allow to cool.
4. Mix in the lemon zest, lemon juice, and parsley.
5. Steam the cauli ower until it’s tender but still has some bite, 3-5 minutes.
6. Allow the cauli ower to cool slightly, then toss with the dressing. Season with up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories100|totalfat8g|satfat1g|carbs7g|fiber3g|protein3g|sodium150mg
   NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Broccoli with Balsamic Dressing
You want to cook the dressing until it’s thick and sticky, close to the consistency of honey.
1 Tbs. canola oil
3 large cloves garlic, thinly sliced 2 Tbs. balsamic vinegar
2 tsp. soy sauce
1 tsp. brown sugar
1 lb. broccoli orets, about 4 cups
1. In a small sauté pan, heat the oil over
medium-low heat. Sauté the garlic until light golden, 1-2 minutes.

2. Add the vinegar, soy sauce, and sugar and reduce the heat to low. Simmer, whisking often, until thickened into a syrup, 2-3 minutes.
3. Steam the broccoli until it’s tender but still bright green, 2-3 minutes. 4. Drizzle the dressing over the broccoli.
PERSERVING(1cup):calories80|totalfat4g|satfat0g|carbs9g|fiber3g|protein4g|sodium120mg

NutritionAction.com®© Copyright 2018 — NutritionAction.com — All rights reserved. Use of any content without prior permission is strictly prohibited.

The Healthy Cook
SERVES 4

Brussels Sprouts with Orange Dressing
Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.
1⁄2 cup orange juice

1. 1  tsp. orange zest
2. 2  Tbs. canola oil

1 cup thinly sliced shallots or red onions
1 lb. brussels sprouts, trimmed and sliced
freshly ground black pepper 1⁄4 tsp. kosher salt

1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.

2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to 1⁄4 tsp. of salt.
   PERSERVING(1cup):calories150|totalfat7g|satfat0.5g|carbs20g|fiber6g|protein5g|sodium150mg

cauliflower puree with thyme

https://www.onceuponachef.com/recipes/cauliflower-puree.html#tabreviews

Tastes good - used basil olive oil instead of butter.  Can add more thyme.  Also sprinkled some over the top for garnish

Can leave out the 3 Tbsp of broth that are added to the food processor.

Some readers suggested adding a little bit of potato to get the mashed potato texture

Would make again.

Cauliflower with Orange Zest and Green Onion

From Essentials of Healthful Cooking - Williams Sonoma

This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside.  Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish.  A squeeze of lemon at the table heightens the flavors.

Cauliflower is an excellent source of vitamin C and potassium.

Ingredients: 
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
        I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges

Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover.  Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish.  Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper.  Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture.  Garnish with lemon wedges.

Serve at once!

Thanksgiving recipes 2018

Had a great feast with wonderful leftovers.  Major help from Maria who brought the turkey and a great cranberry sauce, and Julia who brought pumpkin and corn chowder and pumpkin cranberry muffins - which made great breakfast muffins.  Aside from the turkey, everything was vegetarian and lactose free.

The rest of the menu was:

Bootcamp chef site:

Smashed mint pea dip served with pita chips
Pumpkin crunch nut mix (from Nourish)

Onceuponachef.com:

Challah stuffing - will try to cut the challah into smaller pieces next time; was fine freezing it and defrosting it for 24 hours before the meal, as mentioned on the website.  Tasted better day by day.
https://www.onceuponachef.com/recipes/challah-wild-mushroom-herb-stuffing.html

String beans and shallots - need to get the salt and pepper right
https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html

Consider instead: https://www.onceuponachef.com/recipes/roasted-green-beans-with-cranberries-and-walnuts.html

OR: https://www.onceuponachef.com/recipes/roasted-green-beans-with-garlic-lemon-pine-nuts-parmesan.html

Mashed sweet potatoes - in order to keep it dairy free, used 1/2 plain soy and 1/2 vanilla soy instead of the milk.  Only had sage instead of thyme, but probably either would be good.  Used only 1/2 the amount of maple, then added in some more to taste.
https://www.onceuponachef.com/recipes/mashed-sweet-potatoes-maple-thyme.html

Pumpkin torte with streusel topping - very good and improved day by day.
https://www.onceuponachef.com/recipes/pumpkin-streusel-torte.html
OR consider https://www.onceuponachef.com/recipes/bourbon-brown-butter-pecan-pie.html

Chick pea and carrot salad - good citrusy taste
https://www.onceuponachef.com/recipes/moroccan-carrot-chickpea-salad-citrus-mint-almonds.html


Epicurious.com:

Cauliflower cake - can use more nigella seeds; taste of them is not so strong after they're cooked.  It's sort of like a quiche and tastes good cold the next morning!
https://www.epicurious.com/recipes-menus/vegetarian-appetizers-starters-soups-salads-tofu-entrees-main-dishes-recipes-meat-free-package

Dessert was the pumpkin torte, chocolate granita from The Perfect Scoop, and grapes.  I intended to make pumpkin ice cream, but ran out of time.- recipe from magazine Forks over Knives - will post on Bootcamp chef.

Aloo gobi

From Great Curries by Manisha Kanani  1997

We had a wonderful version of aloo gobi at our favorite local Indian restaurant - Kadhai - in Bethesda last week.  At about the same time, I was looking through my cookbooks to see what I could give away.  As you could imagine, I have collected more cookbooks over the years than I could ever use.  That's in addition to stacks of recipes from newspapers and magazines, lady docs blog and so many others in 'recipe' files online.

I saw this recipe as I was skimming through and decided to try it.

Ingredients:
1 pound potatoes, cut into 1-inch chunks (classically with white potatoes, but you can try sweets)
2 Tbsp oil
1 tsp cumin seeds
1 green chili, finely chopped
1 pound cauliflower, broken into florets
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ground turmeric
1/2 tsp salt
chopped cilantro to garnish

serving suggestion:  with tomato and onion salad

Directions:
1) Parboil the potatoes in a large saucepan of boiling water for 10 minutes.  Drain well and set aside.
2) Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter.  Add the chili and fry for another minute
3) Add the cauliflower florets and fry, stirring, for 5 minutes
4) Add the potatoes and the ground spices and salt and cook for another 7-10 minutes, or until both the vegetables are tender.  Garnish with cilantro and serve with tomato and onion salad, if available

Slow cooker aloo gobi with tomatoes

I'm on a new kick to avoid wasting any food.  In the past, some part of my produce could be found languishing in the corners of my refrigerator bins.  In the quest to use these up, I've turned to stir fries and slow cooker meals.  In some cases, I use oil, vinegar, soy and maybe date syrup for added taste, or some other favorite combination.  In this case, it's a combination of Indian spices.

In my quest to have a variety of simple weekday meals, I tried to make aloo gobi - a classic cauliflower and potato dish in the slow cooker.  I wanted to use up everything I had in the fridge - so this is how I prepared it, but many variations are possible.  I had sweet potatoes on hand, so used these instead of white potatoes, which is good healthy alternative.  The ingredients looked so dry in the slow cooker, I added a large can of diced fire-roasted tomatoes.

Great dish - and plenty of it!  Hopefully it freezes well, because that's what I did with the leftovers after about 3 meals/side dishes worth of it.  An added bonus is that it includes turmeric, a spice that is rich in anti-oxidants.  To add protein for a complete meal, add chick peas and/or top with pumpkin or sunflower seeds.

Ingredients:
1 head of cauliflower, broken into florets
2 sweet potatoes, cut into bite-sized chunks
1 28-oz can of diced fire-roasted tomatoes
2 shallots
1/2 onion (yellow, red or mixed)
1 very small jalapeño
1 Tbsp cumin seeds
1 Tbsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne
1 1/2 tsp turmeric
1 1/4 tsp salt
Chopped cilantro to top, optional

Directions:
1) Put all ingredients in the slow cooker on low for 6 hours.  Enjoy!

http://www.foodandwine.com/recipes/roasted-cauliflower-salad-lentils-and-dates

This was excellent but did take some time to prepare.  Might be able to save time by substituting  raisins for chopped dates.

Also there were other cauliflower recipes on the food and wine site that looked good with tahini, lemon and cilantro; one with roasted cauliflower and grapes looked quick.  The grapes turn to a jam quality.

The lentils in this salad give plenty of protein.  the dressing for the lentils was tasty.

Roasted Salmon Nicoise Platter Recipe

http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html

This can get pretty involved, but I just made the salmon and the marinade - 1/4 of the recipe for a 1.5 lb salmon -- and it was delicious - took exactly 12 minutes for a thin piece of salmon.  Try to keep the marinade on the salmon, not around it, as it does tend to burn.

Also tossed some cauliflower and scallions with a little olive oil and salt, to use up supplies.  Also cooked at 500 for ?minutes just til a little brown around the edges.  -- really good.

Ingredients
Marinade:
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper

6 pounds skin-on fresh salmon fillets

3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional

Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback

Directions
Preheat the oven to 500 degrees F.

For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.

Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.

Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.

Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.

Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback