October 25, 2022 by Liz @ spades, spatulas, and spoons

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

This small plate elevates roasted vegetables to a new high. It could serve as a vegan main course if you tossed it with some brown rice or put it on top of a crisp pizza crust.

It’s also perfect as part of a tapas spread with flat bread, some dolmas, feta and olives.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

End-of-season tomatoes or even out-of-season ones would be fine as they are roasted to concentrate their flavors. The miso-tahini sauce further enlivens the dish and would also be delicious on a baked sweet potato or butternut squash, or as a dressing for green or grain salads.

Serve this just out of the oven or at room temperature.

The recipe comes from the cookbook the Weekday Vegetarians by Jenny Rosenstrach. It’s a cookbook I recieved for Christmas this past year and have just started using more frequently.

the Weekday Vegetarians

Their premise is that, as a family, they agreed to be vegetarians during the week and only eat meat on the weekends. There are lots of interesting recipes most of which are very vegetable forward.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Ingredients:

2 pounds of small eggplants (if you can get Fairy Tale ones, those would be perfect…I couldn’t)
1/2 cup of extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
8 Italian plum tomates or 10-12 smaller ones
freshly chopped flat leaf parsley for garnishing

Sauce:

4 tablespoons of tahini
2 teaspoons of white miso
1 teaspoon of lemon juice, or squeezed juice of 1/2 small one
2 teaspoons of maple syrup
3-6 tablespoons of water

Method:

Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
Cut the eggplant into 1-inch-thick slices and toss them with the olive oil in a large bowl, add salt and pepper. If you manage to get smaller eggplants, cut them in half. Place them in a single layer on the parchment lined sheet pan.
Cut the tomatoes in half (or quarters if large) and add them to the same bowl, coating them with the remaining oil. Nestle them between the eggplant slices.
Bake on the lowest shelf of your oven for 20 minutes, then turn the eggplant slices and return the sheet pan to the center of the oven. Bake for an additional 10 to 20 minutes until the eggplant is browned and crispy and the tomatoes are shriveled. I removed the eggplant slices and returned the tomatoes to the oven for another 10 minutes as they needed more time.
Meanwhile prepare the sauce. In a small bowl or jar combine the tahini, miso, lemon juice, maple syrup and 4 tablespoons of water. Whisk or shake the jar vigorously to combine, adding the additional 2 tablespoons of water to thin it if needed.
Transfer the vegetables to a serving platter, drizzle with the tahini-miso sauce, top with choped parsley.

You can serve this warm or at room temperature.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

Note: My tahini sauce was so thick it was impossible to measure. I processed it in a small food processor until it was smooth and pourable. That made it much easier to manage.

Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

October 17, 2022 by Liz @ spades, spatulas, and spoons

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
6 unpeeled cloves of garlic
1 bunch of Tuscan kale, washed and shredded about 1/4 inch
1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
1 cup of pomegranate seeds or crushed toasted walnuts
Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
1 teaspoon honey
2 teaspoons grainy mustard
2 tablespoons apple cider vinegar
1/2 cup of shredded parmesan

Method:

Preheat your oven to 425 degrees F
Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
Add the shredded vegetables to a large salad bowl.
If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.

September 5, 2022 by Liz @ spades, spatulas, and spoons

Two Easy Sheet Pan Riced Cauliflower Dishes – September

Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
1 lemon, zested – save the juice for the end
1 whole red pepper or 5 baby peppers of various colors
1 clove of garlic, minced or grated
2 tablespoons of olive oil
Salt and pepper
1 large handful of baby spinach

Method:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
2 cups of mushrooms, sliced
4 cloves of garlic, minced or grated
4 scallions, white and light green parts, chopped
2 tablespoons of olive oil
Salt and pepper
1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

September 2, 2022 by Liz @ spades, spatulas, and spoons

Riced Cauliflower Herb Salad – September

This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.

Riced Cauliflower Salad with Chickpeas

I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Riced Cauliflower Salad with Chickpeas

Ingredients:

Cauliflower:

I head of cauliflower or a package of pre-riced cauliflower
2 tablespoons of fruity olive oil
Zest of 1 lemon, preferably organic
Coarse salt and freshly ground pepper

Salad:

I can of garbanzo beans, drained and rinsed
5 dates, finely chopped
1 tablespoon of capers, rinsed an drained
1 pint of cherry tomatoes, halved
1 cup of coarsely chopped flat leaved parsley
1/2 cup of coarsely chopped cilantro
1/4 cup of coarsely chopped mint
4 scallions white and light green, chopped
1-2 lemons, juiced to make about 1/4 cup of juice
1/4 cup of olive oil
1 large garlic clove, grated
3/4 cup of sliced almonds, toasted
Salt and freshly ground pepper as needed

Method:

Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
Chill until ready to serve, garnished with the toasted sliced almonds.

I had a small package of microgreens in the fridge and added them with the other herbs.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.

Riced Cauliflower Salad with Chickpeas

September 2, 2022 by Liz @ spades, spatulas, and spoons

In My Kitchen – September 2022

It’s been a few months since my last In My Kitchen post and I am happy to rejoin the group. In My Kitchen is hosted by Sherry of Sherry’s Pickings. It’s a collection of posts from bloggers around the world, a fascinating look at what’s new in their kitchens. It’s not so much a collection of recipes, although you may find an occasional one, but more a diary of the past month’s events in the kitchen. In my case it will be several months. Click on the In My Kitchen link to read them all.

Here in my Northern California kitchen it is almost fall, my favorite season of the year. In the past few years it has also been the beginning of the dreaded fire season, which is not so good. We already have some big ones going in parts of the state. The coast is blessed with cool and foggy weather but winter rain fall has still been below normal. Our fingers are crossed that we have an early rainy season and escape the fires.

Food wise there hasn’t been much to write about these past few months. We eat a lot of very simple meals when the weather is warm, grills and simple salads are stars of the menu. We have been using our new Traeger Grill quite a lot for glorious smoked and grilled foods.

Smoked and Grilled Chicken Thighs

I do have an ode to cauliflower, which has been a star of the vegetable world for several years as well as a star in my own kitchen this past month. I find it amazingly versatile. Here are a few ways I have recently prepared it…

Mashed Cauliflower

I think it’s even more flavorful than mashed potatoes.

Stir Fried Riced Cauliflower with spinach and pine nuts

This was a quick and easy way to use the pre-riced cauliflower you find in many grocery stores.

Riced Cauliflower Salad with Chick Peas, Dates, and Herbs

A perfect salad to take to a potluck. You can make it ahead, and it’s both dairy and gluten free (as well as vegetarian).

Lastly here is a simple side dish to toss in the oven when you are baking a chicken. Sheet pan roast riced cauliflower with peppers and spinach.

Sheet Pan Riced Cauliflower

I have found that the packages of pre-riced cauliflower at Trader Joe’s and other stores are best for roasting as a riced vegetable. Since many stores sell the florets, the stems are used for the riced cauliflower. If you are making mashed cauliflower, the florets are best as they are tender. Or, purchase an entire head, use the florets for mashed cauliflower and pulse the stems in your food processor to the consistency of rice.

Sheet Pan Riced Cauliflower with a roast chicken breast

Our friend Marylinn suggested this contraption for making scrambled eggs in the microwave. It’s from the Pampered Chef. Now there are no morning discussions in our house about how the eggs should be cooked. My husband can make his own preferred scrambled eggs (he isn’t a cook but has mastered the technique with the ceramic egg cooker) and I soft cook my own in the air fryer (11 minutes at 270 degrees F). We are both happy.

Pampered Chef – ceramic pot for scrambled eggs in the microwave

In My Kitchen I have flowers from the garden. It’s dahlia season and I planted some new varieties last spring.

dahlias

I adore having cut flowers in the house.

Lastly I have, what looks like, a new dog in the house. Casey, our eldest, has a lot of fur with a think undercoat. She has been miserable in the warmer weather. So we had her trimmed. What looked like an overweight dog is now slim and trim. It was an amazing transformation.

Casey, puppy Shanna, and Quinn

Casey, after

I is difficult to believe she is the same dog. And she is so much happier and energetic. I know that trimming their fur is not good for it overall, but at almost 14 it seemed more important that she be comfortable.

Shanna is doing well, we’ve had a lot of company this summer…many of them with their own pups. Shanna has been in heaven.

Heather, Shanna, Casey and Quinn with the conductor

I hope you have enjoyed this quick look at what’s new in my kitchen.

spades, spatulas & spoons

Adventures in gardening, cooking, and eating

Vegetables

October – Roasted Eggplant & Tomatoes with Miso-Tahini Sauce

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October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

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Two Easy Sheet Pan Riced Cauliflower Dishes – September

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Riced Cauliflower Herb Salad – September

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In My Kitchen – September 2022

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