Tag: roasted

Family · New Favorite · New Traditions · Skinny · Vegan · Vegetables · Vegetarian

Roasted Fennel…another new love!

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Fennel was a target buy at Trader Joe’s for daughter Megan and I this week. My husband, Karl, used to love to cook Fennel as was prepared for him on business trips to Italy.  It’s been years since I’ve prepared it. Megan suggested we roast it and it was fantastic. I have to say that eating it raw was delicious, too.

The fennel was prepared the same evening as the Zuppa Tuscana (recipe to post next week).  We decided to put some of the fennel in our soup and loved the addition.  I even added cold roasted fennel to a roast pork and goat cheese sandwich…love it!

Next time I’ll try roasting the fennel with other vegetable, perhaps white and sweet potatoes and a bit of rosemary?

 ROASTED FENNEL

2 heads fresh fennel
olive oil
salt & pepper

  • Preheat oven to 400 degrees.
  • Rinse fennel.  Slightly trim bottom and top of fennel bulb.
  • Cut each bulb in half lengthwise.  Cut out core and set aside.
  • Slice fennel thinly and place on baking sheet.  Toss with olive oil, salt and pepper.
  • Roast for 15-20 or until brown on edges and tender.
Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Gluten Free · Vegan · Vegetarian

Balsamic Roasted Brussel Sprouts

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Brussel Sprouts did not make their way into my kitchen until last year.  My early experiences with Brussel Sprouts left me scarred..they were always very bitter and tough.  My older daughter, Megan, set out to convert me starting with roasted Brussel Sprout chips.  From there I graduated to roasted Brussel Sprouts and NOW, I make Balsamic Roasted Brussel Sprouts.

The tender Brussel Sprouts, purchased at Costco, are delicious roasted and the balsamic vinegar/olive oil glaze allows the sprouts to roast to a luscious golden brown. The final product is a taste bud party!

BALSAMIC ROASTED BRUSSEL SPROUTS

3 cups brussels sprouts, washed and sliced in half
3 tablespoons balsamic vinegar
3 tablespoon olive oil
fresh ground sea salt and pepper

  • Preheat the oven to 375 degrees.
  • Whisk together the vinegar, salt and pepper in a small bowl.
  • Slowly add the olive oil until the well blended.
  • Put the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar mixture over the sprouts and gently toss to coat.
  • Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
New Favorite · Skinny

Cocoa Roasted Almonds…nuttin’ to it!

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Everyone in my life knows I’m a little nuts about nuts.  Last week I purchased a box of cocoa roasted almonds at my local King Soopers and loved them!  The bit of sweetness along with the nut crunch and cocoa blast was divine.

Cocoa Roasted Almonds

I searched the web and discovered a low-cal recipe: www.ehow.com/how_5850786_make-cocoa-roasted-almond-recipe.html

They were easy to make and store well.  I had dry ingredients left over, so I tried the recipe with English Walnuts.  They were equally wonderful!  Cocoa roasted almonds and walnuts are my new, favorite afternoon snack!

COCOA ROASTED ALMONDS

1 pound raw, shelled almonds
cooking spray
8 Stevia sweetener packets (next time, I’ll try it with powdered sugar)
1/4 teaspoon popcorn salt
2 teaspoons cornstarch
1/4 cup cocoa powder

  • Pour the almonds in a large bowl.  Spray the almonds lightly. Toss the almonds and spray again, to assure that the almonds are lightly coated.
  • In a small bowl, combine the Stevia, salt, cornstarch and cocoa powder. Pour the dry ingredients over the almonds and toss to thoroughly coat the almonds.
  • Line a baking sheet with parchment or wax paper. Bake at 250 degrees for 25 minutes, stirring every 8 minutes. Remove from the oven and place the almonds (or walnuts) on paper towels. Cool.

Each almond has about 7 calories.

Nuttin’ to it!

Recipe adapted from ehow.com Cocoa Roasted Almonds

My Roots · New Traditions

Roasted Eggplant Spread

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Roasted Eggplant Spread

My love of eggplant began when I was a young child.  My mother would peel and slice the eggplant, sprinkle with salt, and let rest on paper towels for 30-45 minutes to remove the bitterness.  She would then flour, salt and pepper the eggplant, and brown the eggplant slices in hot oil.  The hot eggplant slices were then put on a slice of bread and eaten as a sandwich.  I STILL love eggplant this way but have searched for healthier ways to cook eggplant.

This spread is a new favorite.  Rumor has it that the original recipe came from the Barefoot Contessa.

It is difficult for me to resist eating the cubed eggplant straight from the roasting pan but the majority usually makes it to the food processor.  I often eat this as a side dish as well as a spread. Either way…you can’t beat the wonderful flavor of eggplant.  YUM!

ROASTED EGGPLANT SPREAD

2 medium eggplant, peeled
2 red bell peppers, seeded
1 red (or sweet) onion
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

  • Preheat oven to 400 degrees.
  • Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper.

  • Spread on greased baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing one time during the roasting process. Cool slightly.

  • Place the vegetables in a food processor. Add the tomato paste and pulse to blend. Add salt and pepper to taste.

  • Optional: serve with crumbled feta cheese on crackers, bread or pita chips.