Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Hot Cheese Dip, Mildly Spicy Yet So Much Flavor!

We threw together a game night with some great friends and lots of snacks, easy, fun, and relaxing!
This gooey, cheesy goodness mixed up in about 5 minutes (including the time it took to fish it out of the fridge), and baked for 20 minutes.

Ingredients:
2 cups shredded cheddar cheese
3/4 cup mayo
1- 4 oz. can diced, green chilies
1- 4 1/2 oz can sliced, black olives
2 cloves garlic, minced or pressed
Several drops of hot sauce, like Frank's
1 medium tomato
1/4 cup chopped onion
4 green onions, sliced thinly
Tortilla chips
Preheat oven to 350F.
In a large bowl, place the cheese, mayo, chilies, onion, garlic, hot sauce, and half the black olives.

Stir well.

Spoon into a pie plate or 8x8 baking dish.

Bake for 20 minutes.

Ohhh, myyy!!!
Top with the tomato, remaining olives, and green onions. Serve warm with chips. Caution, watch for stampede!

Faux Crab Cakes, Made With White Tuna

These were so good, my daughter and I split the last one, not even a crumb left. 4 cakes, 3 people...gone.
So easy to put together, any level of cook can handle this.

Here you go my kosher friends, you can have your crab cake and eat it too. Since it uses white tuna it has a very mild flavor mingled with red pepper, tasty bread crumbs and just a hint of spice. If you need yours gluten free then just use your favorite gluten free bread to make crumbs, I had some left over challah crumbs in the freezer which added a bonus richness to the cakes but any bread crumb would be good. For Pesach you can make use of the matzoh sitting on the counter you don't know what else to with, just crush to make crumbs. Or use Joseph's Pita or Lavish bread, toasted, and crumbled for the Trim Healthy Mamas (love this bread) -they would be and S.

Ingredients:
2 tablespoons oil, I used grapeseed but use what you like
1 medium onion, minced
1/2 red bell pepper, minced
2 large cloves garlic, minced or pressed
1 large egg
1/2 teaspoon hot sauce
1  6oz. can white albacore tuna, drained
1 tablespoon mayo
1/2 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon Old Bay Seasoning
1/2 cup bread crumbs, more or less depending on how large the egg is
1/2 teaspoon salt
1/8 teaspoon black pepper
2 (more) tablespoons oil for frying
Saute onion and red pepper in the first 2 tablespoons of oil in a medium sized skillet over medium heat. When tender, about 6 or 7 minutes, add the garlic, stir, set aside to cool.

In a large bowl, mix all the ingredients except the last oil.

Form into 4 patties. If too dry to hold together then add a little more mayo. If too moist then add more bread crumbs, they just need to hold their shape.
Heat the other 2 tablespoons oil in the same skillet and saute the patties about 2 minutes on each side or until golden.

  Drain on a paper towel.

 Serve with remoulade sauce, tartar sauce, plain or in a bun like in Maryland.

You can make these much smaller for appetizers, or this size made a good main dish or would fit a nice bun. 

How to make your own bread crumbs  http://hearthandhospitality.blogspot.com/2012/01/fresh-bread-crumbs-anytime.html .

How to make your own remoulade sauce http://hearthandhospitality.blogspot.com/2012/05/remoulade-sauce-for-all-occasions.html

Look for this recipe also seen on Stacy Makes Cents and Gwen's Nest .

And thank you to Serene and Pearl for their hard work at Trim Healthy Mama.

Spinach and Artichoke Stuffed Portobello Caps

These were scrumptious! Similar to a baked artichoke, spinach dip but with the added flavor of the earthy portobello mushroom. Definitely over the top delicious.
Ingredients:

6 medium-large portabello mushrooms
1 box frozen spinach

1 can artichokes, packed in water, drained, chopped
1 clove garlic, minced or pressed
1/2 cup grated parmesan cheese
3 tablespoons real mayo
3 drops hot sauce (like Frank's)
1/2 teaspoon worcestershire sauce
3 tablespoons olive oil plus 1 clove garlic pressed for brushing
Remove the stems from the mushrooms, chop stems and scrape the inside of the caps.

Thaw and drain the spinach, press with a couple paper towels to get all the liquid out.
In a medium bowl, combine the spinach, artichokes, chopped mushroom stems, garlic, parmesan, mayo, hot sauce, and worcestershire sauce. Set aside.

In a small bowl, combine the olive oil and the last garlic clove.

Brush the inside of the caps with the olive oil/garlic mixture. Place on a lightly greased baking sheet. Bake 400F. for 15 minutes.

 Pack as much filling into each cap as possible, place back in the oven for 15-20 minutes or until filling is bubbly.

Serve as appetizers, a side dish or just next to a big salad.

Beer Batter Onion Rings

Fried foods are something from which I generally stay away. However, everyone has something for which they will cave.

Mine is battered onion rings, so much more if it is a beer batter.
Frying anything is time consuming but not difficult. Probably a good thing it is so messy, that alone keeps me from frying anything frequently.
Recipe:
1 small can of beer, room temperature
1 large egg
1 teaspoon salt
pinch black pepper
pinch cayenne
pinch dry mustard powder
1-2 cups all purpose flour or spelt
oil for frying
If you have a little (or large) fryer that's nice, I don't, I use what I have because I have no where else to store things I only use occasionally.
Pour at least 3 inches of oil into a medium/large sauce pan. Using a candy thermometer, bring oil up to 350F. watch and adjust the temperature as necessary.
Mix everything except the flour in a large, shallow bowl.

Add the flour, first 1 cup then bit by bit until you have the consistency of thick Elmer's glue, not quite pancake batter because that makes thick, doughy o-rings; unless, of course, you like doughy, gloppy, thick onion rings, then by all means go for it. I like mine lightly battered and crispy.

Using a fork swirl the raw onion rings, a few at a time, in the batter, thoroughly coating each one.

 One by one drop them into the hot oil until you have several in the oil but they are not crowded at all.

 As they begin to turn golden turn them over in the oil, use another fork or a slotted spoon. Remove from pan to a paper towel lined plate or baking sheet. Keep in 200F. oven to warm until all are finished.

Serve warm or freeze for another day.

Spicy Bean Dip

Okay, it's really black eyed pea dip but if I had entitled it as such would you have opened this post? Most of our appetizers and dips are less than healthy, I personally have tried some healthier options and had come to believe that "healthy dip" meant shredded cardboard, no longer. This could be described as something akin to hummus, however, I don't care for garbanzo beans so this is a lovely option.

  It is also very versatile, as you can add more spice and heat or less, a bit more olive oil will make it even creamier or add some sour cream. I am thinking even now that I will try adding some smoky chipotle peppers or adobo sauce.
For my gluten free friends I used Nut Thin crackers, this would be good on matzoh too.
Ingredients:
1  15oz. can black eyed peas, rinsed and drained
1 large clove garlic
1/2 teaspoon onion powder
2 green onions or 2 tablespoons minced yellow onion
3 tablespoons olive oil, more or less
1-2 tablespoons lemon juice
2 teaspoons jalapeno
1/2 teaspoon cumin
salt/pepper to taste
4-6 dashes hot sauce (like Frank's)

Put all in food processor, whirl until completely mixed and mashed.

Taste. Add, more of whatever you think it needs, usually salt for me, whirl again.
Scrape into a serving bowl.
Serve with crackers or pita bread.

Great, no guilt snack or appetizer. Enjoy...really enjoy!

Sweet Potato Latkes

These were over the top tasty, perfectly crunchy exterior with a tender inside.
For my gluten free friends they have no gluten, just an egg to bind the ingredients, enjoy.
Make them tiny for appetizers or palm size for a side dish, either way delicious. Serve plain, with sour cream or applesauce (traditional), for breakfast with eggs, or dinner with chicken or brisket. If you are strict kosher use soy or rice sour cream.

The first night I made these I used 4 large russet potatoes and 1 small sweet potato, they were so good I barely made it to the table with any still on the plate. The forth night of Hanukkah I made them again but with zucchini in place of the sweet potato, just as good. I also used red onion to add a bit more color and a softer, more mellow onion flavor. I had not made latkes in years, but I will not be waiting long to make them again.
Ingredients (roughly):
2 pounds potatoes, starchier the better like russets
1 sweet potato
1 onion, red or other
1 large egg
1 teaspoon salt
dash pepper
oil for frying, olive or canola
Grate the potatoes and place in a bowl of cold water for 10 minutes.

 Drain in a colander, then place on a clean dry towel and roll up then twist to remove remaining liquid.

 Put into a mixing bowl with the onion, egg, salt and pepper. Mix well.

 Fry in about 1/2 inch of oil, if you are frying very many you will have to add more oil as you go.
I use about a 1/4 cup of potato mixture in each latke, they are easier to flip if they are small to medium, the larger you make them the more apt they are to fall apart as they are turned. 

 Drain on paper towels.

 

  I know you want one...