Category: Recipes

Roasted Carrots

As you might guess, I am a huge proponent of roasting vegetables. Maybe it’s because I’m rebelling against my canned-vegetable youth. Or maybe it’s because roasted veggies are just so, so good. Or, more likely, it’s a bit of both.

Roasting brings out deeper flavors from vegetables, and it’s a year-round preparation. Once grilling season starts, substitute the grill for the oven. And note how the change in cooking method impacts the flavor.

No matter how you do it, roasting veggies, including carrots, requires just a few ingredients. You can, of course, play with flavors (I love my carrots with curry spices or just a dusting of cumin).

Roasted Butternut Squash

Some years, the butternut squash never seems to stop coming. Sure, it makes for excellent soups, but even I can only eat so much of the stuff. And since I love roasted veggies, it only makes sense that a roasted butternut squash dish is in my repertoire.

I’ve served this as a side at dinner and as an appetizer at parties. I’ve also witnessed my husband snatching cubes of squash from the baking sheet while I’m busy with other tasks. Of course, I’m guilty of the same crime, so I can’t complain.

Roasted Brussels Sprouts

I’m going to guess that you, like me, see the words “Brussels sprouts”, and think “no way”. Chances are your early experiences with this lovely vegetable were of the over-boiled and under-flavored variety. Indifference is the death knell of many a vegetable, and I believe Brussels sprouts have suffered the most.

Despite my bad beginnings with this vegetable, they continued to intrigue me. If everyone hated them, I wondered, how come they were still being sold and consumed in great quantities? Shouldn’t a food that is reviled become, well, extinct? Curious, I began to explore this food.

And I am so glad I did! (And, apparently, so is my husband. I frequently catch him popping them into his mouth like they’re candy.)

Here’s the deal: Brussels sprouts should not be boiled, stewed, or otherwise cooked until mushy. Brussels sprouts must be roasted to bring out their full flavor. They don’t require much in the way of additional seasoning beyond salt and pepper. Serve hot or as part of a roasted vegetable salad.

I’m presenting two cooking options for these fine veggies, oven roasted and pan roasted. Both are equally easy — the method I choose is largely dependent upon what else I’m making that night.

Butternut Squash Curry

Fall in Southern California is more a concept than a season. While my East Coast and Midwest friends talk about cooler temperatures and extol the virtues of casseroles and other cool-weather dishes, I often grill until January.

Still, I am not immune to cravings…and an overabundance of squash. And while I love a good soup, sometimes something more hearty, yet still light, is necessary. This curry — which can be made with any squash, to be honest — is filling, just spicy enough, and perfect for warm or cool evenings.

As a bonus, this recipe is vegan, making it a perfect dish for dinner parties or potlucks.

Chile Rellenos

While I joke about the husband not cooking, he does make one dish (granted, he only makes it about once a decade, but still): Chile Rellenos. They are a favorite of his — he judges the quality of Mexican restaurants based on their rellenos — and somehow, someway, he taught himself to make this dish.

He also once won a chile relleno cook-off, but that’s another story for another day.

Making chile rellenos gluten-free is amazingly easy. Making chile rellenos is also pretty easy (though a bit messy). Eating them? Easiest of all.

The recipe below is for what we now know as traditional chile rellenos. The Notes and Meal Suggestions section has ideas for alternate preparations, including an awesome baked relleno.

Quinoa and Vegetable Stuffed Bell Peppers

Another weeknight quickie, especially if you’re using leftover quinoa (or rice). It’s a great vegetarian option that is highly flexible when it comes to ingredients. For example, instead of spinach, I’ve used dandelion greens or kale. In fact, you can mix up the ingredients all sorts of ways…to the point where instead of a bell pepper, maybe you’re stuffing an acorn or butternut squash (note: this may increase cooking time!).

Quinoa and Black Bean Cakes

Quinoa (pronounced keen-wah) is suddenly everywhere. This ancient South American grain is tasty and versatile. It cooks up just like rice*. I find that quinoa absorbs flavor really well, and I really love as a stuffing for squash and peppers.

Quinoa also makes a great vegetarian patty or cake, perfect as a base for Huevos Rancheros or an interesting side dish (maybe topped with a creamy mustard sauce?).  Quinoa and black bean cakes are a great way to use leftover quinoa, with the added bonus of tasty black beans. Adjust the seasonings in this recipe to suit your palate and goals — there is no wrong way to make these!

* Seriously, just like rice — if you’re cooking on your stovetop, it’s 2 cups water or broth to 1 cup quinoa plus seasonings (salt, pepper, cumin, or whatever you like), bring to boil, let simmer for 15 − 20 minutes; if you’re using your rice cooker, follow the manufacturer’s instructions for basic white rice.