Main courses

November in the kitchen – Roast Carrots with Farro and Goat Cheese
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November in the kitchen – Roast Carrots with Farro and Goat Cheese

Roast Carrots with Farro and Goat Cheese

I love goat cheese. There is not much that can’t be improved with a bit of goat cheese on top, at least in my opinion. This recipe uses thinned goat cheese as a sauce for slowly roast carrots and farro.

I got the idea for this recipe from one on the blog My Kitchen Stories. On her blog, Tania suggests using cooked Buckwheat in place of the farro. If you want this to be gluten free, it would be a good substitution. I used farro (which is made from a wheat grain) as I had a package in the pantry. The oven was already on; I was slow roasting some lamb shanks at 300 degrees F for 6 hours. I decided to pop the carrots in the oven with the lamb to roast slowly.

This would be a wonderful vegetarian meal on it’s own, gluten free if you substituted Buckwheat or another grain for the Farro.

Roast carrots with farro and goat cheese

Roast carrots with farro and goat cheese

Roast Carrots with Farro and Goat Cheese (serves 2-4)

  •  1 cup (8 oz) of soft goat cheese
  • 3 tablespoons of buttermilk
  • 1 cup of cooked Farro
  • 2 bunches of baby carrots, peeled
  • 4 tablespoons of olive oil
  • 1 teaspoon cumin
  • Grated rind of one lemon
  • 1 tablespoon of balsamic vinegar
  • Garnish – parsley or cilantro or pomegranate seeds (optional)

Preheat your oven to 350 degrees F (if not already on at another temperature). Mine was at 300 degrees F, you could go as high as 400 F. The cooking times would be shorter.

Most of this could be done ahead, reheat and assemble at serving time. It would also be good at room temperature. In that case I recommend you be more aggressive with your dressing of the grain. Maybe a bit of mustard, more vinegar and oil.

Cook the farro.

  1. Rinse the farro in a strainer, then cover with about 2 inches of water in a saucepan.
  2. Bring the water to a boil, then lower the heat and simmer for about 25 minutes until cooked.
  3. Drain the farro and set aside until ready to assemble (if serving at room temperature, toss the farro with oil and vinegar, a bit of Dijon mustard, taste for salt).

Prepare the sauce by mixing the buttermilk with the goat cheese until it is softly spreadable. Place in the refrigerator until you are ready to assemble.

Carrots

Carrots

Cook the carrots

  1. Heat 2 tablespoons of olive oil in a large ovenproof skillet.
  2. When hot, add the carrots and sauté on medium-high heat until browned in spots.
  3. Sprinkle the carrots with salt, grated lemon rind, and cumin; stir gently to mix
  4. Transfer the carrots to the oven (still in the skillet or on a baking sheet) and cook for about an hour at 300 degrees F, shorter if your oven is higher
  5. When done to your liking, transfer the carrots to a plate to cool slightly

Assemble the dish

  1. Add the final 2 tablespoons of olive oil to the same skillet you used for the carrots
  2. When hot, add the drained farro and rewarm
  3. Sprinkle with the balsamic vinegar, taste for salt
  4. Spread the goat cheese mixture on one side of the plate
  5. Lay the carrots over the goat cheese
  6. Spread the farro on the other side of your platter
  7. Garnish with chopped cilantro and pomegranate seeds

Carrots on goat cheese

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November in the kitchen – Lentils with Roast Vegetable Stacks
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November in the kitchen – Lentils with Roast Vegetable Stacks

It’s time to add a bit of healthy eating after gorging on Halloween goodies! These fall vegetable stacks fill the bill in a delicious and beautiful way. The farmer’s market last Saturday was overflowing with gorgeous produce. I was thinking of making these vegetable stacks for some vegetarian friends coming to dinner Saturday night. The celeriac I wanted was not to be found (seems it’s not in season) but I found kohlrabi and some giant thick carrots. They are a French variety and reported to be very sweet, even though they were huge. If you are not familiar with kohlrabi, it is a member of the cabbage family and means “cabbage-turnip”. Roasted they taste a bit like a cross between an artichoke and a potato, very mild.

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Layers of roast vegetables (I used cauliflower, beets, carrots, kohlrabi, and sweet potatoes) are stacked on top of a bed of lentils cooked with red wine. A horseradish vinaigrette is added to finish with some chopped parsley. You could add a bit of goat cheese or feta to top things off. In my book there isn’t much that can’t be improved with goat cheese! This main dish is vegetarian, gluten free, and vegan without the cheese.

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All of the vegetables can be roasted  ahead and reheated in a 300 degree F oven before serving.

Make a double batch of the lentils and freeze them for future pilafs or soups.

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Start the lentils first.

Lentils with Wine-Glazed Vegetables (serves 4 as a main dish)

Lentils

  • 1 1/2 cups Umbrian lentils or lentils du Puy
  • salt and freshly ground pepper
  • 1 bay leaf
  • 2 teaspoons extra virgin olive oil, plus more
  • 2 large shallots, diced
  • 1 large carrot, diced
  • 1 garlic clove, mashed
  • 1 small dried chili
  • 1 tablespoon tomato paste
  • 2/3 cup of dry red wine
  • 2 teaspoons Dijon mustard
  • 4 chopped scallions
  • 2 tablespoons of butter (optional)

Put the lentils in a saucepan with 3 cups of water, 1 teaspoon salt, the bay leaf, and dried pepper. Bring to a boil, then lower the heat to a lively simmer and cook until the lentils are tender but hold some texture, about 25 minutes.

While they are cooking, heat the 2 teaspoons of oil in a large skillet. Add the shallots and carrot, season with 1/2 teaspoon salt, and cook over medium-high heat until the vegetables are browned, about 10 minutes. Stir frequently. Add the garlic and tomato paste, cook for 1 minute then add the wine. Bring to a boil, lower the heat, cover, and simmer until the liquid is syrupy and the vegetables tender, about 10 minutes. Stir in the mustard and add the cooked lentils with their broth. If made ahead, stop at this point.

When you are ready to reheat, bring the contents of your pot to a boil, reduce the heat to simmer and cook until the sauce is reduced. Stir in the scallions, and optional butter, taste for salt, add freshly ground pepper.

(Recipe adapted from Debra Madison’s The New Vegetarian Cooking for Everyone and 101 Cookbooks.)

Roast Vegetables

Preheat your oven to 425 degrees F

  • 4 sprigs of rosemary
  • grated rind of 1 lemon
  • 6 tablespoons of olive oil

Chop the rosemary and combine with the lemon rind and olive oil. You will brush this over your vegetables

  • 2 small fat sweet potatoes, peeled, sliced 1/2 inch thick
  • 2 very fat carrots, peeled, sliced 1/2 inch thick
  • 2 kohlrabi, peelied, sliced 1/4-1/2 inch thick
  • 2 beets, peeled, sliced 1/4-1/2 inch thick
  • 1 head of cauliflower, sliced through the core into 1 inch slices

Cut a piece of parchment paper to fit a large baking pan, lay out the slices of beet, brush with the rosemary oil and salt on both sides. Cover tightly with a piece of aluminum foil and roast for 20 minutes. Remove the cover and roast an additional 10-15 minutes.

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Roast beets

Lay the slices of kohlrabi on another sheet of parchment paper on a second baking sheet, add the carrots to the other side. Brush with rosemary oil and sprinkle with salt. Roast for 35-40 minutes. Check the kohlrabi at 30 minutes, it might be done. It should be soft and starting to brown in spots.

Roast carrots and kohlrabi

Roast carrots and kohlrabi

Roast the slices of sweet potato in the same way, brushing with oil on each side and roasting for 35-40 minutes until they are soft and brown.

Roast sweet potatoes

Roast sweet potatoes

Brush the cauliflower slices with the oil on each side and salt well. Roast for about 20-25 minutes until cooked.

Roast cauliflower

Roast cauliflower

If made a few hours ahead, set aside at room temperature until it is time to reheat them. To reheat, place the baking trays in a 300 degree F oven for about 15 minutes.

Horseradish Vinaigrette

  • 1/4 cup rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon of pure maple syrup
  • 2 teaspoons of prepared horseradish
  • 1/2 cup of olive oil
  • salt and pepper to taste

Combine all the ingredients in a small jar and shake to combine well. Check the seasoning and set aside.

When you are ready for dinner, prepare each plate as below. I usually warm the plates in my microwave for 1 -2 minutes first. There is nothing worse than a cold plate with warm food!

Put a large scoop of lentils on each plate, cover with a slice of cauliflower, then the other slices, alternating colors. Top with a drizzle of vinaigrette and some roughly chopped parsley.

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Lentils with roast vegetable stacks and horseradish vinaigrette

Just what the Dr. ordered to cure a Halloween sugar overdose!

Submitted to Mouthwatering Mondays, week 72.

Take a look to see what other wonderful dishes are on the menu.

October in the kitchen – Tostadas three ways
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October in the kitchen – Tostadas three ways

The Giants are in Kansas City for game 6 of the World Series. We are having friends over to watch the game, and I wanted to do something special. That lovely hot chili spread I made over the weekend is in the fridge; it has tickled my creative juices. I’m going to make tostadas. Any one of the following versions would be a suitable dinner by itself, but I can’t decide between them. So, I will make them all! Our guests will have their choice.

Here they are:

  • Tostada with black beans, roasted cauliflower and avocado
  • Tostada with black beans, spicy meat, and avocado
  • Tostada with black beans, fried egg, and avocado

Two of the versions are vegetarian (cauliflower and egg), the roasted cauliflower tostada can easily be modified for vegan.

The first steps are the same for all three of the recipes. For the beans and tortillas you will need:

  • 6 Corn tortillas
  • Olive oil
  • 2 Cups drained and rinsed canned, or freshly made, black beans
  • 2 Scallions, chopped
  • 1 teaspoon cumin – toasted
  • Low fat sour cream – or coconut cream for vegan version
  • 2 avocados
  • Salt
  • Green chili spread or thick salsa (drained if using commercial salsa)
  • Grated cheddar cheese – about 1 cup
  • For garnishing (optional) – chopped cilantro, sliced radishes, lime wedges, sliced romaine leaves, and thinly sliced red onion 

 To prepare the tortillas –

  1. Preheat the oven to 400 degrees F.
  2. Brush the tortillas with olive oil, place on a baking pan, and toast for 5-10 minutes, turning them half way through. You want them to be brown in spots.
  3. Remove and cool slightly, they will continue to crisp.
  4. Can be made several hours ahead, reheat in a low oven

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For the black beans –

  1. Toast the cumin in a small skillet until it smells toasty, careful not to burn it
  2. Pour the black beans into a saucepan and heat on medium
  3. Add ¼ water, ½ cup sour cream (or coconut cream), the scallions and toasted cumin
  4. Mash together leaving some chunky bits (I used my potato masher)
  5. Cook on low heat until thick, you may need to add a bit of additional water
  6. Cover and leave on the back of the stove until you are ready to assemble the tostadas

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Tostada with black beans, roasted cauliflower and avocado

(Vegetarian and vegan if you leave out the cheese)

Additional ingredients:

  • ½ Cauliflower, sliced into “steaks” ½ inch thick through the center leaving the core intact
  • Olive oil
  • Mild chili powder
  • Chili Aleppo – crushed
  • Salt

 Increase your oven temperature to 425 degrees F

  1. Brush the slices of cauliflower with olive oil, sprinkle with the chili peppers and salt
  2. Roast for about 35-40 minutes until brown in places, then turn them and roast the other side until soft and browned (about another 10-15 min)
  3. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a warm cauliflower, sprinkle with cheese, garnish with sliced avocado and chopped cilantro

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Tostada with beans and roast cauliflower steak

Tostada with beans and roast cauliflower steak

Tostada with black beans, spicy meat, and avocado

Additional ingredients:

  • ½ lb. lean ground beef
  • ½ lb. bulk ground sausage
  • 1 Tablespoons chili powder (your choice of heat, I used mild)
  • 1 Teaspoon cumin
  • 1 Teaspoon salt
  1. Add about 1 tablespoon of olive oil to a skillet on medium-high heat
  2. Brown the ground beef and sausage, breaking it up as it cooks
  3. When brown, add the chili powder, cumin, and salt. Cook on medium-low for another minute or two to blend the flavors
  4. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a generous spoonful of meat, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and spicy meat

Tostada with beans and spicy meat

 Tostada with beans, fried egg, and avocado (would make a lovely brunch dish) Vegetarian

Additional ingredients:

  • Eggs (1 for each tostada you intend to make)
  • Olive oil for cooking
  • Salt
  1. Heat the olive oil in a skillet on medium heat
  2. Break as many eggs as you will need into the skillet (you may need to do this in several batches depending on the size of your skillet and number of eggs you are cooking)
  3. Fry on medium heat until the edges of the egg white turn opaque
  4. Add a tablespoon of water to the skillet and cover
  5. Continue to cook until the egg white is completely opaque but the yolk is still runny, monitor this carefully as it is easy to overcook the yolk
  6. Assemble the tostada, spread two tablespoons of the black beans over the tortilla, top that with a good tablespoon of chili sauce or drained salsa, then a fried egg, sprinkle with cheese, garnish with sliced avocado and chopped cilantro
Tostada with beans and fried egg

Tostada with beans and fried egg

Well the Giants didn’t do so well and will be back for game 7 tomorrow. But, the tostadas were a great success!

October in the kitchen – Hot Green Chili Spread
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October in the kitchen – Hot Green Chili Spread

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The Saturday farmer’s market down the street from me in Oakland has been bursting with produce. They still have an abundance of vegetables I consider the product of high summer such as summer squash, peppers, basil, and tomatoes. But, in addition, the stalls are filling with bright colored winter squash and pumpkins. The colors are intoxicating. I couldn’t resist buying a bunch of different peppers to make a recipe I saw on-line for Hot Green Chili Sauce. This sauce is thick and spreadable, not watery at all. I’m thinking of using it with scrambled eggs this coming Sunday morning, on a grilled cheese sandwich for lunch this week, and with tostadas for dinner on Tuesday night. This sauce could quickly become a staple at our house! I plan to make a large batch next weekend and stock it in the freezer for the middle of winter.

The following is adapted from a recipe on the blog “Tasty Plan”. If you haven’t had a chance to check it out, you should do so. They have the most amazing photographs; I’d like to literally eat the screen of my computer!

Feel free to change this recipe to match the peppers you have on hand, or may still have in your garden. Ideally you want a mix with hot peppers and sweet peppers. But, there is no reason you couldn’t use mostly sweet. The mix of flavors from a variety of peppers is what makes this sauce interesting.

Hot Green Chili Spread (makes about 2 cups)

Hot Green Chili Spread

Hot Green Chili Spread

  • 2 jalapeno peppers
  • 2 serrano peppers
  • 10 shishito peppers
  • 1 habanero pepper
  • 1 anaheim pepper
  • 5 small green, yellow or red sweet peppers – mix is fine
  • 6 cloves of garlic
  • 2 tablespoons of olive oil
  • salt – kosher or sea
  • 2 cups of cilantro
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of sugar

Wash and dry the peppers. Cut off the stems and remove the seeds. If you have sensitive skin you may want to consider wearing gloves while you handle the hot ones; be careful not to touch your eyes. Slice the peppers and garlic thinly.

Add 2 tablespoons of oil to a skillet. When hot, add the peppers, garlic and about a teaspoon of salt. Sauté for 5-10 minutes until the peppers are just beginning to soften, you want to keep some of the freshness of the chilies and garlic. Add the sugar and vinegar to the pan, then the cilantro; remove the pan from the heat.

Put the contents of the skillet into a food processor and pulse until smooth. IMG_0136

Although smooth-ish, my food processor doesn’t produce an entirely smooth puree. That’s ok, a little texture is nice.

Brunch - Scrambled eggs with kale, sausage, parmesan and Hot Green Chili Spread

Brunch – Scrambled eggs with kale, sausage, parmesan and Hot Green Chili Spread

See my next post for Tostadas Three Ways with Hot Green Chili Spread.

October in the kitchen – Slow Baked Chicken with Carrots, Turmeric, Cumin, and Coriander
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October in the kitchen – Slow Baked Chicken with Carrots, Turmeric, Cumin, and Coriander

This recipe for roast chicken and carrots is a combination of two I clipped from the NY Times this year. The idea for slow roasting the carrots came from a column by Mark Bittman, and Martha Rose Shulman used the spice mixture in a recipe for “Roasted Carrots With Turmeric and Cumin” (she based hers on one by Suzanne Goin in the “The A.O.C. Cookbook”). Not much is entirely new in the kitchen! This combination of spices is addictive and I thought it would go well with chicken. It was a great success!

Slow Baked Chicken with Carrots, Turmeric, Cumin, and Coriander (Serves 4)

Slow Baked Chicken with Carrots

Slow Baked Chicken with Carrots

  • Two bunches of medium sized carrots, peeled and tops trimmed
  • 8 chicken thighs
  • 4 tablespoons of olive oil
  • Salt and freshly ground pepper to taste
  • 2 tablespoons of fresh thyme leaves
  • 1 tablespoon of cumin seeds, toasted
  • 1 tablespoon of coriander seeds, toasted
  • 1 tablespoon of turmeric
  • 1 tablespoon of Aleppo pepper or mild chili powder
  • 3 tablespoons of softened butter
  • ½ cup of fresh mint, chopped, as garnish

Preheat your oven to 325 degrees F. Place a large roasting pan in the oven to heat.

Toast the cumin and coriander seeds in a small skillet. Watch them carefully to make sure they don’t burn. Remove them to a small plate and cool. Once cool grind them in a mortar and pestle or mini food processer. Combine with the turmeric and chili pepper, then all with the softened butter. Set aside.

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Season the chicken thighs with salt. Heat 2 tablespoons of olive oil in a skillet over medium heat. When hot, add the chicken thighs, skin side down. Cook on medium to medium-high heat until the skin is golden brown and they release easily from the skillet. Turn and brown the other side. You may need to do this in two batches. Remove the thighs to a large plate or platter.

Toss the carrots with 2 tablespoons of olive oil and the fresh thyme leaves.

Without pouring off any oil, add the carrots to the skillet. Cook, turning them as they brown, until lightly caramelized all over. Remove them to the plate with the chicken.

Turn off the heat under the skillet and add the butter and spice mixture. Scrape up any crusty bits. Remove the hot roasting pan from the oven and add the contents of the skillet to the roasting pan. Add the chicken (plus any accumulated juices) and the carrots to the pan, turning to coat with the spice mixture. Try to spread things out so you have a single layer, keeping the chicken skin side up. Careful with the hot roasting pan, hold it with a thick potholder.

IMG_0105 Bake for one hour and 15 minutes, shaking the pan once halfway through, until chicken is cooked.

Add additional salt as needed and freshly ground pepper. Garnish with the mint leaves.