I was going to roast chestnuts today and just saw
your salt roasted ones, what a great idea!
Not exact matches
One of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound of pinto dry beans1large onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (
roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon of chopped garliccumin to tasteone small bottle liquid smokegarlic
salt to tastesalt / pepper to taste the last 20 min.
Take your raw, unsalted, shelled (this is very important because if you use
roasted /
salted ones the flavor will be too salty and strong) and place them on a dry baking tray.
While they are
roasting zest
one large lemon, then juice the lemon — combine the zest / juice with 1.5 T flakey
salt — set aside
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper
One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
This is important because the
salted ones are always far too salty and will result in a very unpleasant butter, and the pre
roasted ones are usually too hard and don't break down as well.
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of
one lemon -
salt & pepper
No, not the
roasted,
salted ones you find in cans in the grocery store.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (
one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp
salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian
Roast) Directions: 1.
The
roasted garlic and meyer lemon
salts both took a little longer to make, but the shiitake
one's incredibly simple and would work with just about any dried herb, from dried mushrooms to chili flakes to rosemary.
Barbecue Sauce To barbecue is to
roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates:
One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (chopped pepper - pods are better), a teaspoonful of black pepper, same of
salt, two tablespoonfuls of butter.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp
salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garn
One 28 ounce can diced fire
roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or
one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garn
one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
But, if you chose either sausage option, you may want to adjust / reduce the
salt in the sauce since you will have extra sodium from the sausage (the Field
Roast brand has 600 mg in just
one link)
1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no -
salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or
roasted) juice of
one lime or lemon water (if necessary for a smoother consistency)
salt to taste (optional)
All in
one bite there's
salt, tang, sweetness,
roast - y qualities, and those light nudges of umami too.
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of
one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup
roasted,
salted cashews, roughly chopped (or substitute chopped tamari almonds)
Salt and freshly ground black pepper to taste
Olive oil
One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire
roasted) 6 cups of low sodium vegetable broth
Salt and pepper
Note - in this recipe I served
one portion size of chilli with some extra
roasted veggies - I simple cut the veg into batons drizzled over a little olive oil and some
salt and pepper then
roasted for approx. 20 mins.
Bought
one last week,
roasted with olive oil,
salt & the wonderful African smoked pepper corns.
Whole,
roasted, unsalted nuts tend to keep longer than chopped, raw,
salted ones.
Print Red pepper pesto Ingredients 1 cup red peppers
roasted and peeled 5 - 6 leaves basil 2 - 3 cloves garlic 3 - 4 pieces sun - dried tomatoes previously soaked for minimum
one hour
salt to taste Instructions Place all the ingredients in a high - speed blender and process until the mixture -LSB-...]
Directions: Rinse quinoa, allow to drain thoroughly, place in boiling
salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on
one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with
salt and pepper, toss and spread evenly across the pan /
Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly
roasted pine nuts, plus
one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such as Cerignola, pitted 1 scant tablespoon capers
Salt to taste
FYI: coconut whipped cream + banana slices + flaked coconut +
salted hot fudge sauce + dry
roasted peanuts + sea
salt flakes =
one of the most satisfying and indulgent lazy lady snacks you'll ever eat.
* 2 cups unsalted,
roasted peanuts, preferably organic * pinch of
salt, or to taste * 1 - 2 teaspoons peanut oil or organic, sustainable shortening: I used
one made from coconut / palm oil (optional - for creamier peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (optional - for sweeter peanut butter)
The flavorful result is served with Spanish Romesco,
one of my favorite sauces, and potatoes
roasted with coarse and crunchy Maldon
salt.
Use your favorite, best tasting
one to you (mine is the
roasted salted peanut butter from Trader Joe's).
I made two versions of almond butter — in
one I used raw almonds only and in the other I used almonds that I
roasted with cinnamon and
salt.
I made a batch of quinoa and mixed in some
salt, pepper, and coconut oil for
one side, then I
roasted some butternut squash and beet cubes for another side, and for the final side, I sautéed some shallot, mushrooms, and chard stems (leftover from using the leaves in my smoothies) in a bit of olive oil.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped
One 14 - ounce can white beans, drained 1 egg 1/2 cup fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice of half a lemon 1/2 teaspoon thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa on hand)
Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup
Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
In a shallow pan, mix in (with your hands is best)
one tablespoon Extra virgin olive oil, sprinkle some sea
salt and
roast like the above recipe.
One 3 1/2 -5-pound tri-tip
roast 1 tablespoon
salt 1 tablespoon chile powder 1 tablespoon crushed black pepper 1 tablespoon cumin 1 tablespoon mustard 1 tablespoon garlic powder
Add
one - third of the
salt to the bottom of a
roasting pan, then
one - third of the garlic.
Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea
Salt Beet Fries with Garlic Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale Salad with Crispy Chickpeas by Minimalist Baker
Roasted Garlic and Parsnip Gravy from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread +
Roasted Cherry Tomatoes from The Full Helping Tandoori Cauliflower
Roast with Garlic - Cilantro Yogurt Sauce from Blissful Basil Curried Tomato + Coconut Soup with Garlic Chickpeas from Homespun Capers
Roasted Cauliflower + Garlic Dip with Toasted Pepitas from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli from With Food and Love Grilled Portobello Mushrooms with Garlic Sauce from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing from Good Eatings Creamy Garlic + Thyme Mushrooms from Deliciously Ella
Roasted Beet Salad with Creamy Lemon Garlic Dressing from Happy Hearted Kitchen Garlic
Roasted Radishes with Meyer Lemon from Yum Universe
Roasted Garlic Baba Ganoush from Jessi's Kitchen Pink
Roasted Garlic + Cauliflower Soup from
One Green Planet
Imagine my surprise when I found out that table
salts — even the kosher
salt I used to season my soups and curries, and bring out the natural sweetness of
roasted veggies — is
one of the most processed foods you can buy.
Mini
Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger
ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea
salt 12 skewers 6 ″ long
Get an apple half into each of ten bowls, give each
one a scoop of ice cream and a drizzle of that syrupy biz, and top it off with a smattering of casually crushed
roasted salted peanuts.
I did them with chopped dried apricot and chopped fresh rosemary (about
one sprig worth for the whole recipe) in the vanilla extract version, and chopped dried cherries and chopped
roasted salted almonds in the almond extract version.
Combining dark chocolate,
roasted almonds and a touch of sea
salt with chia means you can enjoy sweet and salty flavor with 160 mg ALA omega - 3 in
one satisfyingly chewy granola bar.
Dinner: family
roast chicken: 60 - 100g of
roasted starchy vegetables such as potato, carrot, kumara, beetroot, onions, parsnip, or pumpkin, 1 - 2 cups of non-starchy vegetables such as steamed silverbeet, broccoli, zucchini, cauliflower with
salt, olive or avocado oil or butter for fats,
one chicken leg (100g meat), skin on or off.
In a small food processor blend two tablespoons of tahini with a half cup of oven -
roasted eggplant and / or red bell pepper,
one tablespoon of extra virgin olive oil, a half teaspoon of minced garlic, and
one sixteenth teaspoon each ground pepper and sea
salt.
Layer an ounce of
roasted light meat turkey — avoid overly processed and highly
salted deli lunch meats — on
one half of a piece of fiber - rich whole - grain bread, and top it with thinly sliced tomato or cucumber slices and leafy greens.
One of my favorite seed snack options is gomashio, and is made from
roasted esame seeds with
salt.
-- nutritional yeast (read here about the best brand to get — you don't want fortified)-- liquid aminos (this is a soy sauce substitute)-- garlic powder — cumin — no -
salt seasoning (yes, I use the
one from Costco — you can find a link to it here)-- parsley, dill, thyme — these are all good for
roasting veggies and some dressing recipes — ground ginger, curry powder, coriander — these are nice in Asian - inspired dishes like un-fried rice and lentil stew
One good way to prepare the seeds is to
roast them with
salt in the oven until they are crispy and eat them as a snack.
1 3/4 cups chick peas (garbanzo beans), cooked from dried beans or from a can (look for no -
salt added) 3 - 6 Tablespoons tahini (to taste) 1 red bell pepper, seeded (raw or
roasted) juice of
one lime or lemon water (if necessary for a smoother consistency)
salt to taste (optional)
Everything in this nut butter (dry
roasted hazelnuts, organic evaporated cane sugar, organic cocoa, organic coconut butter, organic palm fruit oil, vanilla, sea
salt) are familiar ingredients and
ones that actually sound quite appetizing mixed together.
They'd
roast it with a drizzle of pure maple syrup and just a touch of
salt and pepper, and it was always
one of my favorite meals.
Some of the favorites of Boulder Locavore readers include: Slow Cooker Spicy Pumpkin Chicken Corn Chowder, Pumpkin Ricotta Pancakes with Ginger - Thyme Syrup, Pumpkin Spice Buttermilk Bundt Cake with Dark
Salted Caramel Glaze, Pumpkin - Spice Panna Cotta with Gingersnap - Toffee Crust, Pumpkin Polenta with Bacon - Maple Gravy and the Best method for
Roasting Pumpkin seeds avoiding all the goop (this
one almost shut down my website for the furious traffic to that post last October).
To serve in a gourmet treat style: Float three
one - inch - size firm white button mushrooms, stuffed side up,
roasted under the broiler or on the grill, and stuffed with a bit of chopped
roasted tomato, a little minced in
salt and lemon juice fresh garlic or oven -
roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.