Category: Vegetable

Roasted Harissa-Spiced Ratatouille

8/27/2019

Dinner guests who visit the house often have some form of dietary restriction: carb-, gluten-, grain-, or sugar-free, vegetarian, vegan, flextarian, only white-meat chicken-eater, allergies (shellfish, nuts, dairy), etc. You know what I'm talking about. I understand. Am a selective eater myself. [Ed. note: Run away run away run away do not comment I want to live...]

However, this summer has been about streamlining, making things as easy as possible. This dinner is the perfect solution. Have to give props to the BF, who suggested that kebabs would be a good accompaniment. [Ed. note: I can't help myself. I like good food, ok?]

This is especially effective for a dinner-party menu. Serve your favorite hummus for appetizers, follow up with two entrees: Roasted Harissa Spiced Ratatouille and Chicken Kebabs. The ratatouille will satiate the vegan guest and be a nice side dish for the carnivores. FYI, this dish is gluten free, grain free, Paleo and vegan.

Have been on a harissa kick lately, adding it to shrimp skewers, lamb patties, and roasted Japanese eggplant. Harissa is a spicy aromatic North African chili paste made out of hot chili peppers (which are often smoked), roasted red bell peppers, tomatoes, garlic, olive oil and spices like cumin, coriander, caraway and mint. It comes in sauce form or paste, as you can see in photo below. I used a mild harissa sauce for this dish, but next time might opt for the paste, which is spicier and more concentrated.

Adapted from: Gourmande in the Kitchen
Number of servings: 4-6

Ingredients

2 medium zucchini, cut in half and again into thick slices (about 2 inches long)
2 red peppers, seeded and cut into big chunks
1 medium eggplant, cut into big chunks (Japanese eggplant used here, but use whatever you can get)
½ red onion cut into chunks
1 teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
2 tablespoons/30ml extra olive oil
2 garlic cloves, thinly sliced
1 ½ tablespoons harissa paste (harissa sauce used here)
¼ teaspoon ground coriander
1 pint cherry tomatoes. halved
2 tablespoons parsley, roughly chopped
Rice, quinoa, couscous or cauliflower "rice" to serve

Directions

Preheat oven to 425 ºF.
Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ tablespoons of the olive oil, harissa, and coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with remaining ½ tablespoon olive oil in a separate bowl and set aside.
Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.
Remove from oven and serve vegetables over whatever starch you desire. Sprinkle with chopped parsley.

2 Comments

Sautéed White Beans with Kale

5/24/2019

0 Comments

[Ed. note: Our special-guest blogger from last Halloween, returns.]

Hi.

Marlowe here. I is chocolate "rescue" lab who pawed blog last year about Mini Butterscotch Apples. Dad said to leave a computer web internets link to remind you so I do now here goes make way: www.moveablefeast.me/blog/mini-butterscotch-apples. He also says I says to reminds you to click ad links so we have more money for treats. Also says he hopes I do not eat too many minty-breath treats at one time, like that day I did and trew up so much he called me Shamrock Shake for month. I not know what that mean.

Today I has a sad because Mom go away for while (in dog weeks this will suck) to do human things and leave me with Dad, who cooks like a cat. While Mom gone I hope he do not overdose on cheeseburgers and shame.

Luckily he like all varieties of healthy greens, so for side dishes Mom often make sautéed leafy greens like spinach, Swiss chard, kale, collard and mustard greens, or bok choy. Dad say primary care physician appreciate. What. Ever.

Mom say this original dish can't be more easier to prepare, five whole minutes (35 if you is dog), and can be served as a side or main. Also Dad say use bullet points hey me no know how slow down I bite you:

Use whatever creamy white bean you like.
This would be exceptional over a giant baked olive oil slicked crouton or thick toasted bread.
Wonderful as a side to pizza, fish, meats.
This will be last post for a couple weeks. Will resume in early June.

In closing, please enjoy, and I now go enjoy NBA finals with Dad. Me no fear no deer or dinosaur from Canada. Go Warriors. #DubNation

Number of servings: 2 as a main, 4 as side

Ingredients

¾ cup dry sherry (or dry white wine)
3 garlic cloves, thinly sliced
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
1 bunch Tuscan kale (aka Dino), ribs and stems removed, cut into 2-3 inch pieces
1 15.5 ounce can giant corona or cannellini beans, rinsed (Mom used a 12.7 ounce jar of corona beans named Le conserve della nonna, it's Mom's favorite brand)
½ cup extra virgin olive oil, plus more for serving

Directions

Combine sherry, garlic, salt, red pepper flakes in a large sauté pan and bring to a boil. Add kale, cover pan, and cook, stirring occasionally, until greens are wilted, about 2 minutes.
Mix in beans and ½ cup extra virgin olive oil and simmer, uncovered, until beans are warmed through, about 2-3 minutes.
To serve, spoon kale mixture and sauce into bowls. Drizzle with a little extra virgin olive oil.
Pet me and give scritches, you fool. [Ed. note: All right, all right!]

I worked on this all night.

0 Comments

Roasted Tri-Color Fingerlings & Chimichurri Sauce

3/26/2019

2 Comments

As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.

In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.

NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.

And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver daily (up and down 3 flights of stairs). He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH

[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]

PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).

PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).

PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).

Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4

Ingredients
Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes (mixture of yellow, red and blue; or use Dutch baby potatoes)
1 tablespoon extra virgin olive oil
Kosher or sea salt
Freshly ground pepper

Chimichurri Sauce

⅓ cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced shallot
1 tablespoon minced garlic
½ teaspoon crushed red pepper flakes
Sea salt
Freshly ground black pepper
¾ cup finely chopped Italian (flat leaf) parsley

Directions
Roasted Fingerling Potatoes

Preheat oven to 450 °F. Rinse and dry fingerling potatoes thoroughly, then slice them in half lengthwise. Toss on a large baking sheet with the olive oil, pepper and salt.
Place potatoes cut-side down and spread out evenly on a baking sheet. Roast for 25 minutes. At this point, potatoes should be sufficiently caramelized, crispy and fork tender. If not, roast for 5 more minutes. Remove potatoes from oven, and place on rack.

Chimichurri Sauce

In a small mixing bowl, combine ⅓ cup extra vergiin olive oil, the lemon juice, vinegar, shallot, garlic and 1 tablespoon water. Whisk until blended.
Add the red pepper flakes, season with salt and pepper and whisk again.
Gently fold in the parsley and set aside.

2 Comments

Asian-Style Kale Salad

2/27/2019

4 Comments

Last October the BF and I were invited to dinner at the house of some dear friends. Husband, wife, and two adorable kids. The hubs is a grill-master, and the wife is a wonderful cook who treated us to Indian-spiced grilled chicken, roasted yams and a kale salad that was so good I asked if we could use it for a future blog, and she was kind enough to say yes. She does not know the specific origins of the recipe as it came to her from a friend. No matter. Our benefit, and yours.

Since that dinner the salad has accompanied many meals for the meat-loving BF, and was a highlight of our last Thanksgiving feast. It's almost too easy to assemble, and could not be healthier.

NOTE: Okay, maybe a little healthier. To make this vegetarian dish vegan, simply substitute the mayonnaise with Vegenaise eggless or other vegan substitute.

Adapted from: Our dear friends around the corner!
Number of servings: 2-4

Dressing
Ingredients

¼ cup mayonnaise
2 cloves garlic, pressed or finely grated
2 tablespoons rice vinegar
2 tablespoons soy sauce
¼ cup sesame oil
¼-½ teaspoon crushed red pepper flakes (use less if you don't like too much heat)
Dash of cumin

Directions

Mix all ingredients in a bowl and set aside.

Salad
Ingredients

1 bunch Lacinato kale (aka Tuscan kale or dinosaur kale, not the curly kind), rinsed and thoroughly dried
¼-½ cup cilantro, rinsed, dried and roughly chopped
1 large carrot, shredded
¼ -½ cup sunflower seeds (salted was used here)
Salt, to taste

Directions

Use a sharp knife to cut out the mid rib and stem of each kale leaf, and discard. Stack all the leaves on top of one another and slice crosswise into thin slices.
Throw all salad ingredients into a bowl.
Drizzle the dressing into the kale mix and toss. You might not need all the dressing.
Salt if needed.

[Ed. note: Quick addendum to give a heartfelt farewell to a man who REALLY loves his kale, former San Francisco Giant outfielder Hunter Pence. As a bay area kid who grew up experiencing a lot of awful Giants baseball (Boo LeMaster!), it was thrilling to watch you patrol AT&T Park's angular right field, preach the championship blood through two World Series victories (2012, 2014), and get that ridiculous three-stage hit that people here will forever be talking about. All love and best of luck to you as you play for your Arlington-hometown Texas Rangers. Yes. Yes. Yes.]

4 Comments

Easy Chinese Yu Choy Sum

2/5/2019

5 Comments

After a wonderful birthday meal at San Francisco's China Live (chinalivesf.com/), detailed in the last blog, am happy to say gong hey fat choy!

Truth be told, the BF and I could eat Chinese food every day of the week. [Ed. note: Confirming.]

Yu choy is a long, leafy Chinese green with yellow flowers and tender stalks. Very mild, with a little sweetness to it. Am very lucky I can find it in almost all of my local grocery stores, as well as farmers markets. It's one of my favorite greens (BF loves it too). It's also easily stir fried, sautéed or steamed, and you can prepare it as a healthy side dish or main course. Serve it alone, as in the picture above, or with a protein like steak, as below.

Wishing everyone a happy, healthy and prosperous Year of the Pig!

NOTE: I made the dish exactly as written below (although streamlined some of the directions). You can also sauté the greens as opposed to blanching. Either way it's easy and delicious.

Adapted from: The Woks of Life
Number of servings: 4

Ingredients

1 lb yu choy, washed and stems trimmed (if stems are exceptionally thick, cut yu choy in half lengthwise)
2 tablespoons oil, divided
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon light soy sauce
½ teaspoon sesame oil
Pinch of ground white pepper

Directions

Bring a large pot of water to a boil. Throw in some salt.
While waiting for the water to boil, wash yu choy well. I recommend that yu choy and all leafy green vegetables be washed three times to rid leaves and stems of hidden dirt and sand.
Heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
Have a colander sitting on a plate to the side of your stove (by your water pot). Once water is boiling, add 1 tablespoon of oil. Add in the yu choy and remove after 30 seconds. The yu choy will turn dark green in color. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so. Fish out a piece to taste (like when cooking pasta) if you're unsure.
Once ready, use a pair of tongs to remove them from the pot and place in colander. Shake to remove as much water as possible. Arrange yu choy on a platter. After you have plated the hot vegetables, some water may have drained off onto your platter. Be sure to carefully pour this off, or your sauce may get watery.
Pour the warm sauce over the veggies and serve.

Pictures below are from my celebratory birthday trip through San Francisco and China Town.

5 Comments

Roasted Carrot Lentil Salad with Radishes and Tahini Dressing

1/3/2019

2 Comments

Did you learn to cook anything new last year? Among many discoveries, I found that roasted radishes are a revelation. A delicious and fantastic complement to carrots, can't believe I have never tried them roasted before. [Ed. note: Calling the proper authorities, this has to be a violation of some kind.]

If you're not a fan of lentils, make the roasted carrots and radishes with tahini sauce. You won't be sorry. It makes a wonderful lunch, side or main course.

NOTE: I'm relying more and more on Trader Joe's pre-steamed lentils, usually located with the fresh produce. It's such a time saver and the lentils are firm, yet tender, which is exactly what you want. If you want to make lentils from scratch, I have included instructions below.

PS: Last year we got a little tipsy on this citrus champagne bundt cake (www.moveablefeast.me/blog/citrus-champagne-bundt-cake) and recovered nicely thanks to this ginger turmeric detox broth (www.moveablefeast.me/blog/ginger-turmeric-detox-broth).

Adapted from: A Beautiful Plate
Number of servings: approximately 4

Ingredients
Lentils

1 cup dried French green Le Puy lentils, sorted (or 1 package pre-cooked Trader Joe's lentils)
3 cups water
1 small yellow onion, cut into quarters
2 cloves of garlic, smashed, divided
1 dried bay leaf
¾ teaspoon kosher sea salt
1 tablespoon extra virgin olive oil

Carrots & Radishes

2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
7-8 red radishes, stems trimmed and scrubbed well, divided
5-6 garlic cloves, skin-on
2 tablespoons extra virgin olive oil
1 teaspoon kosher sea salt
¼ teaspoon freshly ground black pepper
¼ of a red onion, very thinly sliced

Tahini Dressing

¼ cup tahini paste
3 tablespoons freshly squeezed lemon juice
½ teaspoon kosher sea salt
¼ teaspoon freshly ground black pepper
3–4 tablespoons warm water (depending on thickness of tahini paste)

Directions
Lentils

Use your favorite pre-cooked lentils or place the dried lentils in a medium saucepan. Cover with cold water and allow lentils to soak for one hour.
Drain the lentils and return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and ¾ teaspoon salt. Bring lentils to a boil, reduce the heat to simmer, and cook lentils for 25-30 minutes, or until tender.
Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

Carrots & Radishes

Meanwhile, preheat oven to 425 °F. Slice the carrots into ½-inch rounds (the skinny ends can be left in larger chunks; try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing).
Place carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow vegetables to cool to room temperature. [Ed. note: ROOM TEMPERATURE] Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.

Tahini Dressing

In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3-4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and gently whisk until smooth. It should have the consistency of a thick salad dressing, able to drizzle easily from a spoon.
Using a mandolin or sharp knife, cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots, roughly ¼ cup or so.
Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle with the tahini dressing and serve at room temperature. [Ed. note: R-O-O-O-O-M TEMPERATURE] This salad makes great leftovers and can be served cold from the fridge.

2 Comments

Vegetable Noodle Nest with Soft Boiled Egg

9/1/2017

8 Comments

Gadgets. Not my thing, usually. Was a late adopter to the smart phone, slow cooker, Instant Pot, and mandoline. Still don’t own an ice cream maker, waffle iron or Ebleskiver Pan, nor do I want any.

That said, I took swift interest in the Spiralizer www.williams-sonoma.com/products/5965843/ and hand-held julienne peeler www.target.com/p/zyliss-julienne-peeler/-/A-16731252. They appealed to my sensibilities and food preferences, particularly pasta, and introduced the idea of substituting vegetables as a healthy, low-carb alternative.

Kids love twirling the veggie strands onto their fork like spaghetti, and even my meat-and-potatoes loving BF loves it. One of the most endearing things he has said to me was, as I served him Spiralized rutabaga noodles with beef meatballs in marinara sauce, “I don’t miss the pasta.” [Ed. Note: Still don't.]

This is so easy, it’s barely a recipe. You can use a Spiralizer, but really, for this the hand-held julienne peeler works fine. The tool itself is inexpensive and can be bought most anywhere (see photo below).

The dish is gluten free, paleo, low carb, Whole30 friendly, and a great way to clear out your vegetable garden at the end of summer. Perfect for breakfast, lunch or dinner.

Number of servings: 2

Ingredients

4 eggs (I always make extra boiled eggs)
1 tablespoon extra virgin olive oil
2 medium zucchini (not the ginormous-bigger-than-your-head zucchini)
1 yellow squash

1 large parsnip, peeled
1 large carrot, peeled
¼ teaspoon salt
Sprinkle of garlic powder (optional)
Freshly ground pepper
Optional toppings: drizzle of truffle oil, sesame seeds, sumac, Furikake seasoning

Directions
Soft Boiled Eggs

Place eggs in a large saucepan and cover them with cool tap water. Bring water to a boil, lower the heat and simmer for 3 minutes.
Remove eggs from saucepan and immediately place them in a bowl of cold water until they are completely cool.
Remove shells and set aside.

Vegetable Noodles

Julienne the zucchini, squash and parsnips just to the core. Do not go past that point. Julienne carrot.
Heat oil in large sauté pan on med-high heat.
Throw parsnips and carrots in pan and stir with tongs for approx. 30 seconds. Add zucchini, yellow squash and salt. Cook for approx. one minute or less. You are looking for the veggies to be cooked, but not mushy.
Divide between two plates and make a “nest” in the middle of the noodles.
Cut the upper top part off of the soft boiled egg (so you can see the yolk). Place soft-boiled egg snugly in the veggie nest and sprinkle with freshly ground pepper, additional salt and optional toppings as desired.

8 Comments

Feast Mode

Roasted Harissa-Spiced Ratatouille

Sautéed White Beans with Kale

Roasted Tri-Color Fingerlings & Chimichurri Sauce

Asian-Style Kale Salad

Easy Chinese Yu Choy Sum

Roasted Carrot Lentil Salad with Radishes and Tahini Dressing

Vegetable Noodle Nest with Soft Boiled Egg

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