Tag: side dish

Smoky Smashed Potatoes

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Ingredients:
~ 40-50 baby potatoes (sorry I forgot to weigh)
1 tbsp nutritional yeast (omit for passover)
1 tbsp smoky paprika
2 tbsp chopped fresh rosemary 
1 tsp sea salt
Freshly ground pepper 
1/2 cup extra virgin olive oil .

Directions:
Preheat oven to 425°F. 
Place potatoes in a large pot and fill with water. Bring to a boil and let potatoes boil until they pierce easily with a fork, approximately 20 minutes. Drain. 
Mix together all the spices and oil. 
Place potatoes on greased baking sheet. Smash each potato to flatten – I used the bottom of a strong glass. Pour oil mixture over potatoes and gently spread mixture all over potatoes. 
Bake for about 20 minutes, flip and return to oven for an additional 10 minutes, until nice and crisp! 

Smoky Potato Wedges

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Inspired by 2 of my favorite potato recipes in @kimkushnercuisine ‘s The Modern Menu, these potatoes are absolutely addictive – even my picky kids love them. .

Ingredients:
2 large sweet potatoes, washed well and cut into wedges 
3 russet potatoes, washed well and cut into wedges
6 garlic cloves, unpeeled 
2 tbsp smoky paprika
1 tbsp sea salt, divided
1/4 cup extra virgin olive oil .

Directions:
Preheat oven to 400°F
Mix together paprika, 3/4 tbsp salt and oil. Coat potatoes and garlic cloves with this mixtures. Spread evenly on greased baking sheet. Bake for 40 minutes. Reduce temperature to 300°F and bake for an additional hour. 
Remove from oven and top with remaining salt. 

Skillet Sweet & Savoury Squash

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Ingredients:
1 butternut squash, peeled and cubed (seeds removed)
1 tbsp avocado oil
1 leek, sliced 
1 apple, peeled, cored and diced
1 tsp cinnamon (or more to taste)
2 medjool dates 
1/4 cup craisins 
2 tbsp fresh rosemary
1/4 cup chopped pecans, optional
1 tbsp silan (date syrup, alternatively use maple syrup or honey)
Salt and pepper to taste .

Directions:
In a medium pot, boil squash until soft enough to be pierced with a fork. Do not overcook!
In the meantime, heat oil over medium heat in a skillet. Add leeks and sauté until softening. Add apple and cinnamon and sauté until squash is cooked. Add squash to the mixture and gently mix. 
Add dates, craisins and rosemary to the bowl and continue to cook for another few minutes. Season with salt and pepper and drizzle silan on top. 
This can be served as is or over rice or over quinoa (which is a protein for a more complete meal). 

Fried Cauliflower Rice with Salami

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Ingredients:
1 tbsp avocado oil
1 shallot, peeled and chopped 
1 clove garlic, peeled and pressed through garlic press
1 cup chopped carrots (1/4 inch big)
3 cups riced cauliflower 
1 cup cooked rice (optional)
1/2 cup frozen peas 
2-3 tbsp soy sauce or GF tamari
2.5-3 oz thinly sliced gourmet salami
2 eggs, lightly beaten .

Directions:
Sauté shallot, garlic and carrots in oil for about 2-3 minutes. Add 3 cups cauliflower rice, soy sauce, peas and salami. Cook for an additional 2 minutes before mixing in the rice. Mix to combine everything. Push rice mixture to one side of the pan, raise temperature and add eggs to empty side. Mix them so they break into little pieces while frying. Once egg is cooked, mix everything together and enjoy! . 
You can also broccoli, tofu, chicken, peppers, sausages etc. 

Maple Cinnamon Carrots

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Ingredients:
~2 lbs carrots, washed, peeled and dried well
1 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tsp cinnamon
1/2 tsp sea salt .

Directions:
Preheat oven to 375°F
Spray a baking sheet with non stick cooking spray. 
Mix together maple syrup, oil, cinnamon and sea salt. 
Coat carrots with maple mixture and spread evenly on pan. 
Bake for about 40-50 minutes (depending on carrot thickness), turning halfway through. Carrots should easily pierce with a fork when done. 

Mixed Roasted Vegetable Medley

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This wasn’t a recipe that I planned in advance. It was merely using what I had leftover from my Shabbat cooking so it wouldn’t go to waste. It ended up being my favorite thing that I ate on Friday night. I have to credit @busyinbrooklyn whose smoked paprika popcorn cauliflower (found on her website) inspired this dish. .

Ingredients:
1/2 eggplant, cubed 
1/2 butternut squash, peeled and cubed small (1/4 inch)
1 zucchini, cubed 
1/2 cauliflower, cut into small florets (washed and dried well)
1/2 shallot, minced 
2 tbsp smoked paprika
1/2 tbsp sea salt 
1/3 cup extra virgin olive oil

Directions:
Preheat oven to 400°F. 
Spray 2 cooking sheets generously with cooking spray. 
On 1 sheet, spread zucchini and eggplant (keep vegetables separate). On the other sheet, spread cauliflower and squash (again, keeping separate). You want to keep separate so that if one of the vegetables is ready, it’s easy to remove from the oven. 
In a bowl, mix together shallot, smoked paprika, salt and oil. 
Spread 1/4 paprika mixture on each vegetable and mix to coat well. 
Bake for 20 minutes. Toss each vegetable. Check eggplant and zucchini for readiness – they should be crispy on the outside. Return to oven for another 10 minutes and check. Toss the vegetables. You can also switch the position of the trays in the oven. 
At this point, the eggplant was ready and I transferred to a bowl and the other vegetables needed another 30 minutes. 

Curried Sweet Potato and Chickpeas

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Ingredients:
3-4 medium sweet potatoes, sliced into wedges
1 can chickpeas, drained, rinsed and dried 
1 tbsp garam masala
1 tbsp curry 
1 tsp turmeric or smoky turmeric 
1/2 tsp sea salt 
1 tbsp silan (date syrup)
1/4 cup extra virgin olive oil
Freshly ground pepper. .

Directions:
Preheat oven to 400°F 
Spread sweet potatoes and chickpeas in single layer on baking sheet. 
In a small bowl, mix together spices and oil. Drizzle over potatoes and chickpeas and mix well. 
Bake for 40 minutes. Reduce temperature to 250°F and roast for an additional 30 minutes.

Facon and Spinach Stuffed Acorn squash

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Ingredients:
3 acorn squashes, cut in half and seeds removed
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp avocado oil
1 package @jacksgourmet Facon, chopped
1 onion, peeled, cut in half and sliced
2 cloves garlic, peeled and minced
1 tsp cinnamon
4 cup spinach
1 bag chestnuts
1 cup cooked quinoa


Directions:
Preheat oven to 400°F.
Mix together oil, salt and pepper. Brush each squash half inside with oil mixture. Place on greased baking sheet and bake skin side up for about 40 minutes, until insides and soft and easily pierced with a fork.
While the squash is cooking, in a large pan, add avocado oil and fry facon for a few minutes. Put facon into a bowl but don’t clean out pan. Add onion to pan and sauté on low heat until soft and golden. Add garlic and continue to sauté for another few minutes. Add cinnamon to pan until fragrant. Add onion and garlic to facon bowl. To pan, add spinach and sauté until wilted. Place spinach into facon bowl. Finally, sauté chestnuts for a few minutes and then add to bowl.
Once squashed are out of oven, scoop out the insides carefully, making sure to keep shell intact. Cut up squash and add to facon bowl with cooked quinoa. Mix everything together and scoop into squash.

Sweet & Smoky Brussel Sprouts

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6-8 cups brussel sprouts, cleaned, sliced in half or into thirds depending on size 
1 tbsp smoky paprika
1 tsp sea salt 
Fresh ground pepper
3 tbsp extra virgin olive oil 
2 tbsp silan (date syrup)
.
Preheat oven to 400°F. 
Mix together smoky paprika, sea salt, pepper and olive oil. Spread over sprouts and divide into 2 baking sheets. 
Bake for 15-20 minutes. 
Remove from oven, drizzle on silan and return to oven on broil for 1-2 minutes (each baking sheet separately). Watch carefully to make sure it doesn’t burn 

Smoky Maple Sweet potato pie

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My good friend Sara sent me a delicious sweet potato pie recipe years ago and this recipe is inspired from there. .
Ingredients:
3 cups sweet potato, peeled and cut into chunks
1/4 cup coconut cream or soy milk
1 egg, beaten
Salt and pepper 
1 tbsp avocado oil
1/2 red onion, peeled and thinly sliced 
1 tsp cinnamon
1.5 oz gourmet salami, chopped into small pieces – I used @amsellemgourmet_butcher chorizo 
2 medjool dates, pitted and cut into small pieces 
1/3 cup chopped pecans 
3 tbsp maple syrup, divided 
1 tbsp fresh rosemary, chopped .
Preheat oven to 350°F. 
Boil sweet potato in water until a fork goes through easily. Drain, transfer to a bowl and mash. 
Mix in coconut cream, egg, salt and pepper to sweet potato. Transfer to a pie dish to bake. 
While sweet potato is cooking, start sautéing onion in oil at medium heat – onions should slowly turn translucent and then start caramelizing. Once golden brown, add in cinnamon and cook for 30 seconds, until fragrant. Add in salami, dates, pecans, 2 tbsp maple syrup and rosemary. Cook for another minute, until well incorporated. 
Spread pecan salami mixture over sweet potato and drizzle on remaining maple syrup. 
Bake for about 25-30 minutes (checking to make sure it doesn’t burn).