Roasted Golden Beets Over Pesto
When I was a kid, in my household we only ate beets in salads. Fresh salads, salads with pickled onions, pink potato salads… When I look back, I always remember the beets being boiled and only the root.
17 Search Results for: roasted
Roasted Tomatillo Salsa
Roasted tomatillo salsa is one of my favorite add ons for tacos or chips. It’s quite straight forward to make. I made this video on Instagram where you can quickly see the method and what you need. Living in Houston I’ve learned about what to me are new ingredients that are local and have been used in cuisines like Mexican for centuries. I.e tomatillo and poblano peppers. It’s so exciting for me because I get to learn about more cuisines and the heritage of a culture, And I get to pay homage to it as well.
Citrus & Soy Roasted Chicken
During the holidays I took a trip to West Texas with chosen family. It was a wonderful trip. I made this citrus & soy roasted chicken for new year’s dinner and it was a hit. Making this recipe was the first time in a while that I cooked solely out of intuition. It felt great! So here’s the recipe
Roasted Tomato and Carrot Soup
Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course. Ingredients 2 cups cherry tomatoes 1 cup of carrots 5 cloves of garlic 1 inch of fresh ginger 2 tsp of salt 1 tsp pepper 1 tsp dried oregano 3 tablespoons of olive oil 1 1/2 cups of coconut milk 1 cup of vegetable broth pepitas to garnish (optional) Method Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown. When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. …
Roasted Eggplant w/ Tahini Sauce and Feta
Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!
whipped feta with roasted tomatoes
This whipped feta dip is a bit of a showstopper! It’s simple and easy to make, it’s also incredibly delicious. Salty, tangy, and sweet! Ingredients 1cup cream cheese 1cup crumbled feta 1 heaping teaspoon za’atar 1 tbsp olive oil pinch of salt (less than 1/4 tsp, feta is very salty!) fresh grated pepper For your tomatoes: 2 cups cherry tomatoes 4 cloves of garlic Olive oil to cover Salt & pepper to taste Method; Roast your tomatoes at 350F/ 176C for 20 minutes, until soft and mushy.While your tomatoes roast, add your cheeses and spices to a food processor until smooth. If grainy or gritty, it’s okay. This isn’t top chef. When your tomatoes are roasted, cool them for about 15 minutes and then place them over your cheese dip and enjoy!
Roasted sesame chicken thighs with carrots
For the past couple of months, I’ve been kind of obsessed with chicken thighs. They pack so much flavor. And in all honesty, they’re the best cut of the chicken, hands down. I’ll argue that until my end days. This recipe is originally from bonappetitte mag, I did some minor adjustments. What you’ll need: 🍗6 skin-on, bone-in chicken thighs (about 2 pounds total)Kosher salt2 tablespoons sesame oil, preferably toasted, divided1 pound medium carrots, peeled 2 tablespoons soy sauce2 tablespoons Sriracha2 tablespoons of mirin3 tablespoons of grated gingerMethod:Preheat oven to 218°C/425°F. Heat a dry cast iron skillet on medium heat. Take the chickens and pat them dry with paper towels. Season them all over with salt and pepper then gently rub all over them 1 tablespoon of sesame oil. Remember the heated cast iron skillet? Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover the bottom of the skillet, about 5 minutes. Carefully lift up thighs to allow hot fat to run underneath. be gentle. Cook thighs until the meat is opaque all around the …