Posts Tagged ‘roasted vegetables’

Wordless Wednesday: Ottolengi Mixed Bean Salad

September 4, 2013

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Another good salad for simanin (lubia), this comes from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi. It also appeared in Ottolengi’s column in The Guardian. For American measurements and a lower calorie Weight Watcher’s version of the dish, go here.

It is typical Ottolenghi: vibrant melange of vegetables, exploding with flavor from creative use of spices and herbs: Green beans, roasted red pepper, cumin seeds, fried garlic, capers, lemon zest, parsley and scallions.

Other interesting choices from this book for Rosh Hashana:

Chraimeh (fish in spicy red sauce)
Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Baby Spinach Salad with Date and Almonds (well, leave out the almonds)

Asian Roasted Broccoli

January 7, 2013

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I was having a little trouble getting my family to eat roasted broccoli, and then I tried a recipe over at Overtime Cook. Miriam’s recipe calls for tossing frozen broccoli florets with a lemon Dijon dressing and then throwing then in  hot oven. It was a big hit.

Initially, I was a little dubious about the recipe. The only frozen vegetables that I really like are corn, peas and spinach. I thought the broccoli was going to have an unpleasant waterlogged texture. Fortunately, roasting the frozen broccoli seems to drive off excess water. While the resulting texture is not crisp it isn’t flabby either, and the flavor is excellent.

Another reason the recipe works is the use of a vinaigrette.  Usually, when I roast vegetables, I use oil plus spices. I don’t add anything acid like lemon juice or Dijon mustard. It turns out that these ingredients add tremendous flavor. Obvious in retrospect, I know, but I didn’t think of it before.

After making the Dijon broccoli for a few weeks in a row, I decided to branch out a little and I came up with an Asian style twist on the recipe. Instead of a lemon Dijon dressing, I made a dressing with olive oil, soy sauce, rice vinegar, garlic, ginger and chili flakes. Also a big hit. This week I added in some sliced shallots and some smoked almonds (made from scratch with salt and smoked paprika).

You can, of course, make this with fresh broccoli.

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Roasted Butternut Squash and Carrots with Dried Cranberries

June 27, 2012

This is a fusion of a recipe from Ina Garten for roasted butternut squash and one from The New Elegant but Easy Cookbook for Agata and Valentina’s Sicilian Carrots (see the Agata and Valentina website for a picture of the recipe made with sliced carrots and this post at The Wash Family Cookbook for a picture of the recipe made with baby carrots).

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