Oven Roasted Baby Carrots

The idea for this recipe began late last year while checking out the frozen vegetable offerings at my local Trader Joe's.  Amongst the frozen spinach, peas and green beans was roasted carrot medley,--orange, yellow and purple carrots seasoned and ready to heat and serve. Having tried yellow and purple carrots from Winter Moon Roots farm several years back I knew my preference was for an all orange carrot dish as I find orange carrots sweeter than the other varieties. 

An on-line, internet, google search yielded many options.  After perusing the search results, I settled on using the Roasted Carrots with Parsley and Thyme by Martha Rose Shulman as the base for this recipe choosing to use cut and peeled baby carrots versus peeling and cutting carrots.

Oven Roasted Baby Carrots (serves 2 - 4)

1 pound (16 oz) cut and peeled baby carrots
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
pinch kosher salt

Place oven rack on lowest rung.  Preheat oven to 400 degrees farenheit.  Line a rimmed cookie sheet or 13" x 9" baking dish with aluminum foil, shiny side facing up (this will make clean-up easier). 

Place carrots in a medium size bowl and toss with olive oil, thyme, oregano, pepper and salt. 

Spread carrots in a single layer on cookie sheet or baking dish.  Loosely cover/tent cookie sheet or baking dish with a second piece of aluminum foil, shiny side facing carrots.  This second sheet of foil should allow some ventilation.  

Place in oven and cook for 30 - 35 minutes.  Uncover.  If possible, using a large spoon, gently roll carrots to loosen them off the aluminum foil.  Carrots should be tender and slightly browned on one side at this point.   

Place uncovered carrots back in oven for 5 minutes or longer until desired tenderness or browning is achieved. 

Serve warm.  Store unused portion in refrigerator. 

Baby Carrots ready for the oven

 

 

Oven Roasted Baby Carrots

Ready to Serve

 

A faster way to make Kale Krisps or Kale Krisp recipe number 2

In my October 17, 2014 blog post, KaleKrisps, I provided instructions on how to make these from a recipe which appeared in the in the March 2011 issue of Yoga Journal whose source is noted as an adaptation from Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating by Jae Steele.

Since this original post, this has replaced potato chips or other like items as a crunchy salty flavored snack. Store bought sufficies as a quick back-up, but the preference is homemade. With time being at a premium these days, a faster way was sought.

The first time saver was buying kale which was already washed. The second was not removing the stems. The third was raising the oven temperature which did result in instances where the kale was cooked beyond recognition in trying to determine the correct temperature and cooking time.

Kale Krips, quick cook (recipe #2)

1-10 ounce packed washed dinosaur, lacinato or tuscan kale, ready to serve

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Canola oil cooking spray (optional)

¼ – ½ teaspoon kosher salt

1. Place oven rack on middle rung. Preheat oven to 300 degrees farenheit.
2. Line a cookie sheet with aluminium foil. Set aside.
3. In a large bowl, combine kale, olive oil and vinegar until kale is evenly coated.
4. Spread as much kale as possible in a single layer on prepared cookie sheet.
5. Spray with canola oil cooking spray and the sprinkle with kosher salt.
6. Place in oven 10 – 20 minutes, checking after 15 minutes. Remove from oven when leaves are dry and crisp. Serve or cool and store in airtight container.
7. Repeat steps 4 – 6 as many times as needed. 
   
   

Quick Cook Kale Krisps ready for eating

Red velvet with white dot cookies

When I was a child and my mom would bake sweets, she would always use a box mix from Duncan Hines. This is why, as a teenager and young adult, I would comb the baking aisle of the local supermarkets looking for Duncan Hines purple cake mix in an effort to recreate my favorite birthday cake, the purple birthday cake, from my 5^th birthday. In my late twenties, I figured out how my mom made the cake with box cake mix,--white cake mix, red and blue food coloring.

Where there is no shame in my family for baking cakes, brownies or cookies from box mixes or refrigerated ready to shape and bake dough, several such mixes reside on my cabinet shelves. After attempting to make a red velvet cake from scratch using my Godmother's recipe, running out of red food coloring and using blue food coloring which resulted in a brownish red velvet cake, I was excited to see Duncan Hines Red Velvet cake mix. With the intent of making this as a cake, I bought a box where it languished on my cabinet shelf for over a year.

Wanting to make something with the mix which would serve many, not require utensils and could be stored easily, I went to the Duncan Hines' website and found their recipe for Red and White Velvet Cookies. Not interested in investing the time required to shape and refrigerate the dough, dipping or spreading melted white chocolate on half of each cookie, nor in investing in white chocolate premium baking bars when I had a bag of white chocolate chips already in the house, I modified the recipe to accommodate my wishes and is the one I've posted here.

Red velvet with white dot cookies (yield: approximately 48 cookies)

1 box Duncan Hines Signature Red Velvet Cake Mix

6 tablespoons butter

1 large egg

1 teaspoon vanilla extract

½ cup white chocolate chips

• Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit.
• Lightly grease cookie sheet. Set aside.
• In large microwave safe bowl, melt butter.
• Add cake mix, egg, and vanilla extract and mix by hand until well blended and dough is formed.
• Shape dough into 1 inch balls, placing them 2-inches apart on cookie sheet. Flatten balls with bottom of glass.
• Bake, 1 sheet at a time for 10 – 12 minutes or until set. Remove from oven, cool 1 minute then transfer cookie to cooling rack to cool completely.

Place white chocolate chips in dry small to medium glass bowl. Melt in microwave for 90 seconds at 50% power (or medium power). Stir with a dry spoon or spatula. Continue melting in microwave at 50% power (or medium power) in 30 second increments, stirring each time until chocolate is melted.

Using a back of dry spoon or a butter knife, spread a quarter-size amount of white chocolate on the center of each cookie. Let chocolate set, about 1 – 2 hours, before serving or storing in airtight container with wax or parchment paper separating layers. 

Red Velvet cookies ready for their 

white chocolate dots

A faster way to cook frozen riced cauliflower?

In my April 7, 2017 blog post, RicedCauliflower with Lemon Mustard Dressing, I provided instructions on how to cook frozen riced cauliflower. While my instructions have the cauliflower cooking in as fast as 15 minutes, depending upon how high medium-high heat is for you, I found there were times when I was waiting as long as 30 minutes. Looking for a faster way to cook frozen riced cauliflower without burning it as I have found occasions when 30 minutes was too long, I've evolved my original instructions to be:

12 oz riced cauliflower, frozen recommended

1/2 cup water

In a 3 quart pot, cook riced frozen cauliflower and water over medium to medium-high heat, stirring periodically. Cauliflower may solidify to frozen block but will thaw as pot is heated. Cook about 10 – 25 minutes until cauliflower is a “soft” rice consistency and water is absorbed. Remove from heat. Use as you would in any recipe calling for riced cauliflower.

I will state this gives the riced cauliflower an al dente texture. If you prefer a softer texture, then I suggest using the instructions from my original post.

Riced Cauliflower with Lemon

Mustard Dressing

Roasted Butternut Squash with Red Onions

This was one of my new recipes for 2017 and, like the creamy Sunflower Seed Olive Oil Dressing, is a variation from Heidi Swanson's 101cookbooks.com recipe for RoastedPumpkin Salad as it appeared in the November 2012 issue of YogaJournal. The recipe, at is appeared in Yoga Journal, had been on my list to try since 2013, but for one reason or another, I would miss the season for local pumpkin, only to find myself waiting for next year. Done with waiting, I chose to use butternut squash. Impatient to try this recipe, I used quartered medium red onions as they were faster to prepare than the other options supplied.

Roasted Butternut Squash with Red Onions (makes approximately 2 servings)

3 cups of 1-inch butternut squash, peeled and cubed

12 tiny red onions or shallots, peeled, or 3 medium red onions, peeled and quartered

Extra-virgin olive oil

1. Place oven rack on middle rug and preheat oven to 375 degrees farenheit. 
2. In a large bowl, toss the squash in a generous splash of olive oil and turn onto a large baking sheet. 
3. Using same bowl, toss the onions with a bit of olive oil, and turn onto same baking sheet. 
4. Roast for about for about 45 minutes, flipping once or twice during roasting, until squash is soft and easily pierced with a fork, and the onions are deeply colored, caramelized soft when also pierced with a fork.
5. Remove from oven and serve as is as a side dish or place on a bed of dark greens and top with Sunflower Seed Olive Oil Dressing.

Roasted Butternut Squash with Red Onions
atop Kale with 
Sunflower Seed Olive Oil Dressing

Sunflower Seed Olive Oil Dressing or a creamy, dairy free alternative

This was one of my new recipes for 2016 as I was looking for a dressing which was not a vinaigrette, was creamy and didn't require mayonnaise or sour cream. Limiting the amount of water added makes a thicker dressing which can be used as a fruit or vegetable dip.

This is a variation of the dressing from Heidi Swanson's 101cookbooks.com recipe for Roasted Pumpkin Salad as it appeared in the November 2012 issue of Yoga Journal.

Sunflower Seed Olive Oil Dressing

1/3 cup sunflower seeds

1/3 cup olive oil

2 tablespoons lemon juice

1 tablespoon honey, maple syrup or agave nectar

Warm water

¼ teaspoon salt (optional)

½ cup finely chopped cilantro (optional)

Using a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, honey, maple syrup or agave nectar until creamy. If needed, add a few tablespoons of water to thin dressing to desired consistency. Stir in cilantro. Taste, and adjust seasonings (of flavors) to your liking.

Drizzle or toss on salad greens. Store any used portion in refrigerator for up to one month.

Dressing atop salad of baby spinach, 

carrots, chopped apple, raisins, and

julienne sliced sun dried tomatoes

Mediterranean Chickpea Salad with Adobo seasoning for one or for four

With cucumbers, tomatoes and onions in full season here in New England along with some fresh parsley I received from a co-workers herb garden, I was eager to try this recipe which I had clipped from a Goya food product advertisement and which I've had in my recipe collection for longer than I can remember.

On a warm day I assembled the ingredients only to discover I didn't have any adobo seasoning. Or, at least I thought. A google search of adobo seasoning uncovered many recipes. I settled on a half-batch of an all-purpose adobo seasoning recipe I found at allrecipes.com and have included here as I had all the ingredients for the seasoning in the house.

The salad recipe below is a variation of the recipe provided by Goya as I used a yellow onion instead of red onion, regular tomatoes instead of cherry tomatoes, an unseeded cucumber, no cheese and ate immediately after prepared.

Mediterranean Chickpea Salad with Adobo seasoning for one

½ cup chickpeas, drained and rinsed

½ cup cucumber, diced

1 tablespoon onion, diced

½ cup tomatoes, diced

¼ teaspoon fresh parsley chopped (optional)

1 teaspoon lemon juice

1 tablespoon olive oil

¼ teaspoon adobo seasoning (recipe below, if needed)

In a small to medium bowl, gently stir together chickpeas, cucumbers, onion and tomatoes and parsley (optional) until combined. Set aside.

In a separate small bowl using a fork, whisk together lemon juice, olive oil and adobo seasoning to make dressing. Toss olive oil-lemon dressing with vegetables until coated completely. Serve.

Mediterranean Chickpea Salad with Adobo seasoning for four

1 ½ cup chickpeas, drained and rinsed (this is approximately one 15.5 ounce can of chickpeas)

1 1/2 cups cucumber, diced (this is about 1 cucumber, seeded)

¼ cup onion, diced

1 ½ cup tomatoes, diced (this is about ½ pint of cherry tomatoes, quartered)

½ cup mozzarella cheese, cut into 1/2” cubes (this is about 4 ounces of cheese)

2 tablespoons fresh parsley chopped (optional)

1 tablespoon lemon juice

¼ cup olive oil

Adobo seasoning, to taste (recipe below, if needed)

In a medium bowl, gently stir together chickpeas, cucumbers, onion and tomatoes and parsley (optional) until combined. Set aside.

In a separate medium bowl, whisk together lemon juice, olive oil and adobo seasoning to make dressing.

Toss olive oil-lemon dressing with reserved vegetables until coated completely. Serve chilled or at room temperature.

Adobo seasoning (half-batch all purpose recipe I found at allrecipes.com)

1 ½ tablespoons garlic powder

1 ¼ tablespoons table salt OR 4 ¼ teaspoons kosher salt

1 teaspoon ground black pepper

½ teaspoon ground oregano

¼ teaspoon groudnd turmeric

Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container. 

Mediterranean Chickpea

Salad for One