Roasted Cauliflower

Ok. So cauliflower is all the rage, right?  This is seriously the easiest and tastiest recipe you’ll find (and this is from someone who didn’t eat cauliflower until now). No need to precook the cauliflower.

1 head of cauliflower

Lemon pepper

Garlic powder

Extra virgin olive oil

  1. Cut the stem off the head of the cauliflower.
  2. Cut the head into florets. The smaller the florets, the faster they will cook.
  3.  Put all the florets into a mixing bowl.
  4. Splash a couple of glugs of olive oil over the florets.
  5. Shake some garlic powder and lemon pepper over the florets.
  6. Mix well.
  7. Pour mixture onto baking sheet or pan lined with foil.
  8. Roast in oven at 450 degrees until browned, about 30 minutes.




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Challah Stuffing

Now I get a lot of questions about stuffing from relatives. Most of the time its because their stuffing comes out too wet. My response is I don’t use stale or baked challah pieces and I don’t use the usual 3 cups of liquid  – I only use one. The other question I get is should they tear or cut the challah into pieces. I say it doesn’t matter, neither does the size of the pieces. If you like a more rustic looking stuffing (like mine), use larger pieces of challah, onion and celery.  If you want your stuffing to look more like StoveTop or Pepperidge Farm, then you’ll have to do a little more work and slice everything into smaller pieces. Its up to you  Just be careful about the amount of liquid – too much will ruin your stuffing.

1 challah

1 large onion, diced

3 stalks celery, diced

1 cup parve chicken broth

2 teaspoons garlic powder

1/2 teaspoon dried thyme

3 tablespoons dried parsley

Black pepper

2 Liter or 2 Quart baking dish

  1. Shred or cube the challah into 1 inch pieces. Whatever is fastest. I use fresh challah, not stale. I dont bake the pieces to make them stale either. I use a lot less liquid in the recipe because of it.
  2. Put the challah pieces into a large mixing bowl.
  3. Dice the onion into 1/2 inch pieces or whatever size pieces you want to eat.  They will shrink in size when cooked. 
  4. Put the diced onion in a saute pan with a glug of extra virgin olive oil or nonstick spray.
  5. Dice the celery stalks into the same size pieces as the onion. This will ensure that all the veggies cook at the same rate. Throw them into the pan with the onion.
  6. Saute the onion and celery until cooked. 
  7. Put the onion and celery mixture into the bowl with the challah. 
  8. Add 2 teaspoons garlic powder, 1/2 teaspoon dried thyme and 3 tablespoons dried parsley to the mixture. Mix together.
  9. Pour contents of bowl into 2 L or Qt dish thats been coated with cooking spray or greased with olive oil. Press down to fit.
  10. Shake or grind some black pepper over the top.
  11. Pour 1 cup parve chicken broth evenly over mixture. Don’t over wet the bread. It should be moistened but not sloppy. No liquid should be pooling in the bottom of the dish.  Press down lightly on mixture.
  12. Bake at 350 degrees until browned on top, usually 30 minutes. It should not be wet. If it is, leave it in a bit longer.
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Portobello Stacks

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Large Portobello mushrooms
Large tomatoes, sliced 1/4 in thick
Fresh mozzarella, sliced 1/4 in thick
Roasted red peppers, jarred
Artichokes, marinated & jarred
Aged balsamic vinegar
Italian dressing

  1. Remove stems from mushrooms. Brush loose dirt off.
  2. Place mushroom, veins side up on baking sheet lined with foil.
  3. Place a slice of mozzarella on top of mushroom.
  4. Place one slice of tomato on top of the mozzarella.
  5. Place roasted red peppers on top of tomato slice.
  6. Place artichokes (as many as will fit) on top of the peppers.
  7. Repeat for each mushroom.
  8. Drizzle italian dressing over the tops of the artichokes.
  9. Broil or bake at 450 until cheese is melted and mushrooms are heated.
  10. Remove from oven, plate and drizzle aged balsamic vinegar over the tops. Serve.
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Caramelized Roasted Sweet Potatoes

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OK. So I know most people love mashed or pureed sweet potatoes with or without  marshmallows, but, for me, that’s too much like baby food. Its a consistency thing. Roasted is the way to go – savory, instead of overly sweet. The secret to caramelizing them is honey. Sshhhhh. Don’t tell. Only three main ingredients and ridiculously easy. Serves 4

◾ 4 medium-sized sweet potatoes
◾ 4 tablespoons extra virgin olive oil
◾ 1/4 cup honey
◾ 3 generous pinches kosher salt & black pepper
◾ 1/2 tsp garlic powder & onion powder
◾ (Variation: skip the S & P, garlic and onion powder and sprinkle on dried cajun spice mixture instead).

1. Preheat oven to 450 degrees.
2. Line a baking sheet with foil coated with cooking spray
3. Peel sweet potatoes and cut into 1/2 inch thick rounds or chunks. Keep them a uniform size so they cook at the same rate.

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4. Put the sweet potatoes into a bowl and add the olive oil, garlic powder, onion powder, kosher salt and black pepper. Toss together (Note: you can skip the bowl altogether and mix all the ingredients on the foil-lined baking sheet).
5. Pour sweet potatoes onto baking sheet and roast at 450 degrees for 20 minutes. They should be fork tender.
6. Squeeze the honey right onto the sweet potatoes and put back into oven for 5-10 minutes until caramelized and browned. (Note: if you put the honey on too early, it will just burn).

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Ditalini w/ Roasted Walnuts and Broccoli

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Again, another ridiculously easy recipe with only 5 ingredients. Ditalini is a small tube-like pasta (think of a ziti tube cut into fourths) that I usually add to soup but I had some left over so I made this. The walnuts are toasted and you’d be surprised how different they taste from untoasted (that’s true for all nuts, actually). Serves 1

◾ 1 cup dry ditalini,  prepared according to instructions on box
◾ 1 1/2 cups broccoli florets
◾1 cup walnuts
◾ 2 tbsp extra virgin olive oil
◾ 1/4 tsp garlic powder
◾ 1/4 tsp dried oregano
◾ grated pecorino romano cheese

1. Cook the ditalini according to directions on box. Drain.
2. Micro the broccoli in water for 2 minutes. Drain.
3. Toast the walnuts on an ungreased foil-lined pan at 350 degrees for 10 minutes. Watch carefully as nuts burn easily.
4. Combine the pasta,, broccoli and walnuts into a pot.
5. Add the olive oil, garlic and oregano.
6. Grate the pecorino romano and add to pot. Stir. Voila! Enjoy.

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Baked Zucchini Sticks

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This recipe is so easy, I’m embarrassed to post it. Only three ingredients! I serve these with marinara sauce for dipping or horseradish sauce. Serves 2. Appetizer or snack.

◾ 2 medium zucchini (about 6-7 inches long), peeled, ends trimmed
◾1 large egg
◾1 cup cornflake crumbs

1. Halve the zucchini lengthwise, then cut into slices or sticks as seen in the photo. About 1/2 inch thick and as long as you want them.
2. Beat the egg and pour into a dish long enough to accommodate the length of zucchini stick.
3. Pour the breadcrumbs into a separate dish.
4. Dip the zucchini stick into the egg, then the crumbs. Coat all over.
5. Place the sticks on a vegetable-oil-sprayed foil-lined pan.
6. Bake at 450 degrees until browned. About 20 minutes.
7. Serve with marinara sauce or horseradish sauce (mayo and bottled white horseradish. I use Gold’s horseradish sauce. Its delicious!).

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Hasselback Potatoes

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I used small red potatoes for this recipe, primarily because they cook faster, but you can use any kind or size of potatoes you like. I have used Yukons and even your basic white Eastern potatoes. If you use larger potatoes, you will have to adjust the seasoning and cooking time upwards.

◾8 small potatoes
◾extra virgin olive oil
◾garlic powder
◾dried parsley
◾onion powder
◾salt & pepper

1. Peel potatoes.
2. Cut slits in the top of each potato, 3/4 the way down, being careful not to slice through the bottom of the potato. About 1/8 of an inch apart. Closer, if you can.

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3. Place the potatoes in a bowl.
4. Drizzle with extra virgin olive oil.
5. Season with garlic powder, onion powder, dried parsley, salt & pepper. The amount will depend on how you like it and the size of the potatoes.
6. Toss it all together, making sure the potatoes are well coated with the seasoning.
7. Line a cookie sheet with foil.
8. Pour the potatoes onto the foil-lined cookie sheet, slit side up.
9. Bake at 450 degrees for 30 minutes or until the potatoes are browned and fork tender.

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