gluten free

March – Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta salad
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March – Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta salad

Roasted broccoli, preserved lemon, calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

This recipe came from the cookbook vegetarian salad for dinner by Jeanne Kelley. In her recipe she uses whole wheat pasta, which would be a good alternative. I wanted to make the salad gluten free and had brown rice penne in the pantry. Serve this salad at room temperature, it’s vegan, gluten and dairy free as written. For extra protein a bit of crumbled feta ups the flavor but is not necessary.

I often roast cauliflower but forget that broccoli is also delicious roasted, especially when there are some crispy bits. Roasting sweetens the broccoli, combining it with preserved lemons and Calabrian chiles ups the the salty and tangy notes.

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Ingredients: (serves 4)

  • 2 to 2-1/2 pounds of broccoli (about 2 bunches)
  • 4 tablespoons of extra-virgin olive oil
  • 8 ounces of dried penne or small macaroni, any kind (about 2 cups)
  • 3 garlic cloves, finely grated on a microplane or crushed through a garlic press
  • 3 tablespoons of chopped preserved lemon (rind only)
  • 2 tablespoons of fresh lemon juice
  • 2 to 3 tablespoons of minced Calabrian chiles
  • Optional: 6 ounces of crumbled fresh feta cheese

Method:

  1. Position your oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
  2. Cover 2 sheet pans with parchment paper.
  3. Cut the broccoli into 1/2 to 3/4 inch pieces. Place the cut broccoli in a large bowl and drizzle with 2 tablespoon of the olive oil. Toss with your hands to mix well and coat with oil. Divide the broccoli between the pans. Sprinkle lightly with salt.
  4. Roast until tender browned with some crisp edges. This took about 20 minutes, I switched the locations of the pans after 10. Cool.
  5. Boil the pasta in rapidly boiling salted water until tender but firm to the bite. Drain and transfer to a large bowl (I used the same one that contained the broccoli in step 3).
  6. Immediately add the garlic and the remaining 2 tablespoons of olive oil. Toss well to coat the pasta. Add the broccoli, preserved lemon and lemon juice.
  7. Add the Calabrian chiles gradually until you have the desired heat.
  8. Add the optional feta if using.
Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Roasted broccoli, preserved lemon, Calabrian chile, and brown rice pasta

Serve at room temperature.

February – Sheet Pan Roasted Cauliflower with Chick Peas
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February – Sheet Pan Roasted Cauliflower with Chick Peas

Chickpeas (also called garbanzos or ceci beans) have been popular in the Middle East for many years, and are a staple ingredient in many of the region’s most well-known dishes like hummus and falafel. They are an excellent source of carbohydrate, protein, fiber, B vitamins (especially folate), and some minerals.

We frequently enjoy them tossed into a salad, a few cans are always on the pantry shelf. Have you tried them roasted? You can roast them to a crispness that will rival any nut. Simply toss them with olive oil, salt and any combination of spices you fancy. Then roast them in a 350 degree oven until crisp. Served that way they are excellent as a snack before dinner with your 5pm cocktail.

Lately I have been adding them to the sheet pan when I roast vegetables. The ones on the edge end up toasty and crunchy while the ones in the middle are softer and creamy.

Sheet Pan Roast Cauliflower with Chickpeas

Sheet Pan Roast Cauliflower with Chickpeas

This is an excellent side dish or vegetarian main with the addition of rice or flatbread.

I don’t really have a recipe for this, it’s a ‘no recipe’ recipe.

Preheat your oven to 425 degrees F. Cut or break a head of cauliflower into pieces about 1-2 inches in size. If the stem is thick, consider peeling it as you would broccoli. Then cut into manageable pieces. Drain and rinse a can of chickpeas. Spread the cauliflower and chickpeas on a sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with salt. You could add any spices at this time…cumin or baharat or zaatar. Mix it all up and spread everything out evenly. Roast for about 40 minutes until you see the edges turning toasty brown.

Serve with a scattering of chopped scallions, or cilantro, or parsley, or celery leaves, or anything green that is in your fridge or garden. Squeeze some lemon over the top.

Sheet Pan Roast Cauliflower with Chickpeas

Sheet Pan Roast Cauliflower with Chickpeas

 

January – Easy Sheet Pan Gochujang Roasted Chicken with Carrots and Grapes
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January – Easy Sheet Pan Gochujang Roasted Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

Are you looking for an easy and tasty sheet pan dinner? Look no further than this one that has marinated chicken roasting along with carrots and sweet red grapes. We served this with brown rice to soak up the delicious sauce. You might want to make extra marinade for an even easier second dinner.

Note: There are two ways to make the marinade. You can grate the ginger and garlic and add them to a bowl with the rest of the ingredients; or do as I did and chop them into large pieces and process them in a mini food processor.

I ‘roll’ cut the carrots on the diagonal to expose more surface area. If you haven’t used this technique before, it’s a handy one to have in your back pocket. It increases the surface area and makes them both easier and faster to cook because you have exposed more of the fibers. You slice the peeled carrots on the diagonal, then roll them half way around and cut again. If you are not familiar with the technique (also handy for asparagus and zucchini), here is a link to a video with an explanation.

Ingredients:

Marinade:

  • 6 tablespoons of Korean gochujang
  • 4 tablespoons of soy sauce
  • 2″ piece of ginger, grated (see note above)
  • 2 peeled and grated garlic cloves (see note above)
  • 4 tablespoons of neutral oil such as canola or grapeseed

Other ingredients:

  • 4 to 5 chicken legs (mine were small) or an equivalent of bone-in and skin-on thights
  • 4 to 5 carrots, cut into 1 inch chunks (roll cut for more surface area)
  • a few bunches of red seedless grapes
  • Chopped scallions and cilantro for serving

Method:

  1. Mix the marinade ingredients together in a large bowl
  2. Add the chicken (turning to coast with the marinade) and allow to marinate for a few minutes up to an hour (put in the fridge if longer than a few minutes)
  3. Meanwhile line a sheet pan with foil for easier clean up and preheat the oven to 425 degrees F
  4. Remove the chicken from the marinade and place, skin side up, on the sheet pan.
  5. Add the carrots and grapes to the remaining marinade in the bowl and toss to coat.
  6. Add the carrots and grapes to the sheet pan, placing them around the chicken. Pour any remaining marinade over all.
  7. Roast for 40 minutes or until browned and the chicken is cooked through.
  8. Garnish with chopped scallions and cilantro
Sheet Pan Gochujang Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

January – Shaved Brussels Sprout Salad
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January – Shaved Brussels Sprout Salad

During the warmer summer months I gorge on sun ripened tomatoes from hot inland gardens. Once winter starts, I avoid the tasteless and long traveled ones available in the grocery store. Instead, my passion runs to Brussels sprouts. Roasted until bronzed with a few charred leaves, they are sweet and don’t resemble the over cooked boiled ones served in school cafeterias. I frequently snack on the crisp dark brown outer leaves that are loose on the sheet pan.

Most vegetables in the Brassica family profit from being roasted. It’s certainly my favorite way to cook them, or most any vegetable. Simply cut them into 1-inch pieces, drizzle with a bit of olive oil and sprinkle with salt. Then roast (cut side down) in a 425 degree oven, maybe turning once although not required, until done to your liking with edges that are brown and starting to carmelize. This usually only takes 30 to 40 minutes, hands free. Your time is then available for anything else you plan to serve.

But raw, thinly sliced Brussels sprouts are also delicious. Even better, a salad using them can be made ahead and is frequently even better the following day. A food processor with the thin slicing blade makes short work of it or you can use a sharp knife. Trader Joe’s sells pre-sliced sprouts although they are not quite as thin as I like them. They do work well in a stir fry though.

 

Brussels sprout salad

Brussels sprout salad

What’s in there? I see dried cranberries, chopped dates, pine nuts, and fresh goat cheese in addition to the shaved sprouts. Toasted walnuts would also be excellent in this salad. Although it’s difficult to see in the picture, there are also roasted outer leaves of the sprouts to add a toasty note.

This recipe originally came from the blog Love & Lemons, you will find the link here. They use grated parmesan instead of fresh goat cheese, and the dates are my own addition.

If you would like to add the roasted outer leaves, just peel them off before shaving the sprouts. Toss them with a little olive oil and salt on a parchment lined sheet pan, and roast at 425 degrees F. for about 25-30 minutes until crisp and brown. Add them at the very last minute to the salad.

Ingredients:

  • 4 cups shaved Brussels sprouts
  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • ¼ cup fresh lemon juice
  • ½ cup pine nuts, toasted
  • ⅓ cup dried cranberries
  • 4 diced dates
  • 1/2 cup of crumbled fresh goat cheese
  • Sea salt and freshly ground black pepper

Method:

  1. Toss the sprouts, pine nuts, cranberries and dates together.
  2. Add the olive oil and lemon juice and toss again.
  3. Taste for salt and pepper.
  4. Crumble in the goat cheese.
  5. optional roasted outer leaves should go in just before serving

The salad can be made ahead through step 3.

Shaved Brussels sprout salad

Shaved Brussels sprout salad

November – Kimchi Fried Riced Cauliflower
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November – Kimchi Fried Riced Cauliflower

Fried Riced Cauliflower with Kimchi

Fried Riced Cauliflower with Kimchi

The New York Times has many interesting recipes. I especially like the ones from Melissa Clark and Sam Sifton. This one from Grace Lee (adapted by Francis Lam…and further by me) caught my eye. It was titled Kimchi Fried Rice and suggested the option of adding Spam, which would reflect many Koreans’ love of food that was introduced by the American military. It would not be my personal choice but I haven’t tried it. You could certainly add leftover turkey to the dish.

The comments after each recipe are always entertaining and often useful. They suggest further modifications to the recipe according to the commenters personal dietary needs and taste. Several caught my eye, especially one person who said they used this with riced cauliflower instead of rice. If you are a regular reader you know I am a big fan of riced cauliflower. Quite a few have been written on this blog over the years. BTW, if you are looking for a particular recipe or ingredient, click on categories on the right side. Cauliflower has one all to itself. The categories only show up on the computer version of the blog, unfortunately it won’t work on the mobile app.

The pictures do not do this dish justice, it was delicious even though mostly brown. For extra protein I would recommend putting a fried egg on top. Maybe a garnish of parsley or cilantro for color??? Or, as the NYT recommended crumbled or slivered nori and sesame seeds on top of your fried egg. None of those were immediately available but I will post more pictures when I make this again.

My holiday week included two birthdays as well as Thanksgiving. I am looking for ways to lighten our meals for a few days.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1/2 small onion, diced
  • 1 cup of roughly chopped kimchi
  • 2 tablespoons of kimchi juice
  • 1 package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistency
  • 2 teaspoons of soy sauce, or to taste
  • 1 teaspoon of toasted sesame oil, or to taste
  • 1 tablespoon of gojuchang
  • Fried shallots for garnish.

Method:

  1. Preheat your oven to 425 degrees F.
  2. Line a sheet pan with parchment paper and spread the cauliflower out evenly. Place the sheet pan on the lowest shelf of your oven and roast for 20 minutes, or until the cauliflower on the edges is starting to brown. Remove and let cool a bit while you prepare the rest.
  3. Mix the soy sauce, sesame oil and gojuchang together in a small bowl. Put the sauce beside the stove. The cauliflower rice will quickly overcook so you will need to move quickly once you add it to the skillet.
  4. In a non-stick or well-seasoned skillet, melt the butter over medium heat. Add the onions. Cook until the onions start to sizzle, about 2 minutes. Add the kimchi and the kimchi juice and bring to a boil.
  5. Add the cauliflower rice to the skillet, mix quickly, then add the sauce. Toss it all together and taste to see if you need to add any further seasoning.
  6. Turn out into a serving dish and add the shallots on top.