Tag: roasting

Black bean and sweet potato tacos

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We combined two favorite recipes into a healthy and satisfying meal: first, we were inspired by a NYT recipe for sheet-pan chicken with sweet potatoes (https://cooking.nytimes.com/recipes/1019161-sheet-pan-chicken-with-sweet-potatoes-and-peppers?smid=ck-recipe-iOS-share): Preheat oven to 450. Prepare 1 sweet potato, peeled and cut into bite-sized pieces (approx. 3/4" x 1/2"), 1 bell pepper (we used 1/2 yellow, 1/2 red); cut into… Continue reading Black bean and sweet potato tacos

Beans Marbella

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We love the flavors of Chicken Marbella, and we were excited about this vegetarian version: https://cooking.nytimes.com/recipes/1023274-beans-marbella?smid=ck-recipe-iOS-share We generally followed the recipe, and we agree with the recommendation to bring to a rolling boil, cover, and then reduce to a 2-3 on our stovetop dial (the beans may float to the top) to prevent them from… Continue reading Beans Marbella

Roasted vegetable burrito

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We tried this recipe: https://cooking.nytimes.com/recipes/1022905-roasted-vegetable-burritos?smid=ck-recipe-iOS-share For the roasted vegetables, we reduced the mushrooms to 8 oz and supplemented with 3/4 jalapeño and 3/4 of a small shallot (see Note below). We had only 2 poblano peppers, so we added 1 Fresno. For the roasted vegetable seasoning, we used 1 tsp smoked paprika, 1/2 tsp Turkish… Continue reading Roasted vegetable burrito

Roasted vegetable, kale, and lentil shepherdess pie

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First, we soaked 1 oz dried porcini in 1.5 cups hot water. We roasted a variety of vegetables (about 8 cups), cut into bite-sized chunks and lightly tossed in canola oil at 425 (or 450, as needed): 3 parsnips, 2 carrots, ½ cauliflower, 1 red bell pepper, and 8 oz mushrooms until caramelized (about 25… Continue reading Roasted vegetable, kale, and lentil shepherdess pie

Roasted carrots with hot sauce and honey

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We found inspiration from a Hello Fresh meal. First, preheat oven to 425. Second, peel 4 large carrots and cut into 3 chunks, and then ½" sticks. Dry with paper towels, then toss with 1-2 tsp corn oil. Second, line a rimmed baking sheet with foil, then spread the carrot sticks in a single layer.… Continue reading Roasted carrots with hot sauce and honey

Roasted Sicilian cauliflower with quick tomato jam and browned bacon crumbles

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We tried this recipe to use up ½ head of cauliflower and 5 ripe hothouse tomatoes. This recipe is vegetarian, but we added some bacon crumble (about ½ oz bacon cut into matchsticks and browned in a frying pan). The original vegetarian recipe is here: https://www.howsweeteats.com/2017/08/roasted-sicilian-cauliflower-quick-tomato-jam/ (June 2021)

Roasted root vegetable soup with curry flavors

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We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors