Perfect Roasted Tomatoes

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Perfect Roasted Tomatoes

Ingredients

2 lb. plum tomatoes, cored and halved crosswise

1 Tbsp. olive oil

½ tsp salt

¼ tsp freshly ground pepper

4 fresh sage leaves, chopped

Leaves from 4 to 5 fresh thyme sprigs

Instructions

Preheat oven to 400 °F.

Place tomatoes cut-side down on parchment-lined baking sheet. Brush lightly with oil, and sprinkle with salt, pepper, sage, and thyme. Roast in oven until tomato skins are blistered and flesh is very soft, about 45 minutes, then remove from oven, and set aside to cool.

When tomatoes are cool enough to handle, try removing their skins (if they slip off easily, remove them; otherwise leave them on).

What I Eat for BigFou 2020

Green Bean Curry with Peas and Cashews

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Green Bean Curry with Peas and Cashews

Ingredients

½ Cup raisins

2 Tbsp. mild Indian curry paste

4 Cups frozen green beans

2 Cups frozen peas

1 Cup coarsely chopped roasted unsalted cashew

Instructions

Place raisins in measuring cup, and cover with enough boiling water to make 1 Cup. Let stand 5 minutes. Drain, and reserve liquid.

Combine curry paste with ¼ Cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.

What I Eat for BigFou 2020

Chickpea Kale Stir-Fry

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Chickpea Kale Stir-Fry

Ingredients

1 Tbsp grapeseed or extra-virgin olive oil

4 cups cooked or canned chickpeas (drained and rinsed)

3 garlic cloves, sliced

2 tsp minced fresh ginger

1 Tbsp garam masala

½ tsp turmeric

¼ tsp ground cayenne

¼ tsp salt

6 cups chopped kale

2 cups cherry tomatoes, halved

¼ cup hempseeds

Juice of ½ lemon

1 cup plain thick yogurt

Zest of ½ lemon

Instructions

Heat oil in large skillet over medium heat. Add chickpeas, garlic and ginger; cook 4 minutes. Stir in garam masala, turmeric, cayenne and salt; cook 30 seconds more. Add kale to skillet and cook until slightly wilted. Stir in tomatoes, hempseeds and lemon juice; heat 1 minute.

In small bowl, stir together yogurt and lemon zest. Serve chickpea mixture topped with dollops of lemony yogurt.

What I Eat for BigFou 2020

Roasted Garlic Vegetables with Citrus Tahini Dressing

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Roasted Garlic Vegetables with Citrus Tahini Dressing

Ingredients

Vegetables

1 small butternut squash

2 Tbsp. avocado or olive oil, divided

1 medium-sized head cauliflower

1 head garlic, separated into cloves and peeled

14 oz (398 mL) can chickpeas, drained

4 whole green onions, thinly sliced

2 Cups (500 mL) baby spinach

¼ Cup (60 mL) peanut or macadamia nuts, toasted and chopped

Dressing

1 tsp coriander seeds

½ tsp fennel seeds

½ tsp black pepper

½ Cup (125 mL) extra-virgin olive oil

1 garlic clove, minced

1 Tbsp. lemon zest

2 generous sprigs fresh cilantro

2 Tbsp. tahini

¼ Cup (60 mL) fresh lemon juice

½ tsp sea salt

¼ tsp freshly ground black pepper

Instructions

Preheat oven to 375 °F (190 °C).

Cut unpeeled butternut squash in half, lengthwise. Scrape out seeds. Cut each half lengthwise into 3 parts. Brush both sides with olive or avocado oil and place on baking sheet. Set aside.

Cut cauliflower into bite-sized florets. Place in large bowl with garlic cloves. Toss with remaining olive or avocado oil to coat. Spread out onto baking sheet. Roast vegetables in oven for 35 to 45 minutes, rotating vegetables halfway through roasting. Stir cauliflower florets occasionally. Test squash after 25 minutes, as it may take less time.

While vegetables are roasting, prepare dressing. Crush coriander, fennel, and peppercorns with mortar and pestle or coffee grinder. Place crushed seeds in medium dry pan. Toast over medium heat just until warmed; do not burn or smoke. Remove from heat and carefully add olive oil. Watch that it doesn’t sputter. Add garlic and lemon zest and heat gently, just until oil begins to bubble around the edges.

Remove from heat and add cilantro. Set aside to cool. Once cooled, strain into bowl and whisk in tahini, lemon juice, salt, and pepper.

When vegetables are golden and tender crisp, transfer cauliflower florets to large bowl. Toss with chickpeas and green onions. Fold in spinach until slightly wilted. Line serving plate with sliced squash. Spoon cauliflower mixture over top. Drizzle with dressing and sprinkle with toasted nuts.

What I Eat for BigFou 2020

Sesame-Grilled Okra with Tahini Dipping Sauce

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Sesame-Grilled Okra with Tahini Dipping Sauce

Ingredients

Spice Mix

2 Tbsp ground coriander

2 Tbsp ground cumin

2 Tbsp sesame seeds

1 tsp garlic powder

1 tsp smoked paprika

¼ tsp cinnamon

¼ tsp salt

Sauce

¼ Cup tahini paste + Lemon juice (from ½ lemon)

1 Tbsp plain low-fat yogurt or vegan mayonnaise + 1 clove garlic, minced

Okra

1 lb. okra pods + 1 Tbsp olive oil + Lemon juice from ½ lemon

Instructions

Soak 8 to 10 bamboo skewers in water 30 minutes.

To make Spice Mix: Combine all ingredients in small bowl. Set aside.

To make Sauce: Whisk together all ingredients plus 3 Tbsp water in medium bowl. Set aside.

Prepare grill for medium-high heat. Thread 4 to 6 okra pods onto each skewer, and brush with oil. Grill 4 to 6 minutes on one side, or until charred. Flip and grill 3 to 4 minutes more. Let cool slightly, and slide okra off skewers into large bowl.

Toss okra with lemon juice, then add Spice Mix, and toss again until okra is completely coated. Serve warm with Sauce.

What I Eat for BigFou 2020

Smashed New Potatoes

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Smashed New Potatoes

Ingredients

3 lb. small new potatoes, scrubbed

3 cloves garlic, peeled, divided

1 tsp salt

4 Tbsp. olive oil

1 Tbsp. dulse flakes, plus more for garnish (optional)

½ Cup finely chopped fresh parsley, plus more for garnish

3 Tbsp. lemon juice

Instructions

Place potatoes, 2 cloves garlic, and salt in large pot, and cover with water. Bring to a boil, reduce heat to medium, and cook 25 to 30 minutes, or until potatoes are very tender. Reserve 1 Cup cooking water, then drain. Discard garlic, and return potatoes to pot.

Press remaining clove garlic through garlic press, and warm with oil in small saucepan over medium heat until garlic begins to sizzle, then add dulse, and cook 1 minute more. Remove from heat, whisk in parsley, lemon juice, and 2/3 Cup reserved cooking water; pour mixture over potatoes. Smash potatoes into rough mash, adding more cooking water to achieve desired consistency. Season with salt and pepper, if desired, and garnish with extra dulse and parsley.

What I Eat for BigFou 2020

Spice-Marinated Cherry Tomatoes

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Spice-Marinated Cherry Tomatoes

Ingredients

2 lb. cherry or grape tomatoes

6 Tbsp. olive oil

1 Tbsp. sherry vinegar or white balsamic vinegar

½ tsp garam masala

4 green onions, finely chopped

Instructions

Bring large pot of water to a boil, and prepare large bowl of ice water.

Use knife to score small X on each cherry tomato. Drop tomatoes in boiling water 10 to 15 at a time, blanch 10 to 15 seconds (15 to 20 seconds for grape tomatoes), then transfer to ice water with slotted spoon to stop cooking. Drain all cooked and cooled tomatoes.

Whisk together oil, vinegar, and garam masala in medium bowl. Season with salt and pepper, if desired.

Remove tomato peels with fingers over vinaigrette bowl to catch dripping juices, and place peeled tomatoes in bowl. Add green onions, toss gently to coat, and let stand 30 minutes for flavors to develop. Serve with toothpicks.

What I Eat for BigFou 2020

Pickled Beets

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Ingredients

• 5 pounds small beets

• 1 Tbsp cloves

• 1 Tbsp mustard seeds

• 1 tsp allspice

• 1 cinnamon stick

• 2 cups water

• 2 cups white vinegar

• 1 cup sugar

• 1 Tbsp sea salt

Instructions

1. Cook beets in boiling water until tender under the fork. Peel under cold water. Quarter or slice as desired and set aside. 

2. Bring the spices, water, vinegar and salt to a boil and cook for about 10 minutes. You can drain the spices at this time or leave them in the liquid.

3. Add the beets and cook for another10 minutes. 

4. Place the beets in sterile jars add the liquid and seal according to directions or cool to room temperature, then refrigerate. Let stand for 48 hours before serving to develop flavours, will last 3 months in the fridge. 

   Makes 3-4 large jars. 

Roasted Carrot Fries

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Ingredients

• 8 carrots with skin left on

• 1 Tbsp vegetable oil 

• 1 tsp ground cumin

• ½ teaspoon paprika (smoked if you like that taste)

• ½ tsp minced garlic 

• Salt and pepper

• 1/3 cup feta or goat chees crumbled

• ¼ cup pumpkin seeds

• 3 tbsp chopped mint

Instructions

1. Preheat oven to 400F

2. Cut carrots in the shape of fries

3. Toss with vegetable oil and the spices

4. Place on parchment paper

5. Bake in the centre of the oven for 30 minutes, tossing once after 20 minutes

6. Remove from oven and garnish with remaining ingredients.