Tag Archives: vegetable

Good Things from the Earth: Roasted Root Vegetables

30 Oct

Short and simple:

1 huge parsnip
4 carrots
3 beets
1 shallot, minced
olive oil
salt and pepper

Preheat oven to 400F. Peel and cut the vegetables. Toss with shallot, olive oil, salt and pepper. Roast until tender, about 45 minutes, depending on size. Beets will be slowest to cook, so manage the cut size accordingly. Eat the whole plate, ignoring everything else that was served for dinner that night. Talk about how good it was.

Servings: 2 (because Mr. U. insisted that I share, otherwise 1).

Quickies – Spinach, Red Onion, and Chickpeas

12 Jun

In early April, we met up with a good friend in Columbus, Ohio and had a fantastic meal at Barcelona.  One of the highlights of the tapas tasting menu was a spinach, chickpea and red onion dish.  When I saw a recipe for Syrian Spinach and Lentils on quête saveur, I knew I was close, although the restaurant had clearly used fresh spinach.

I go on the record again as saying that you don’t change a recipe the first time you try it (and if you do, you do not have the right to complain) — but I did make small adjustments.  I didn’t have any lentils and I was in a hurry to try to recreate the chickpea experience at Barcelona.  Also, to get closer to the Barcelona taste, I increased the cumin by 50% to 1 1/2 teaspoons.  I also confess that I added a pat of butter to the oil, again, because there was a certain richness to the flavor we experienced at the restaurant, but this wasn’t strictly necessary and I’ve left the butter out of the final ingredients list.

Ingredients

  • 1 16 oz frozen leaf spinach
  • 1 medium-size red onion, peeled
  • 2 tbsp. vegetable oil (or optional combination butter and oil)
  • 2 cloves garlic, peeled and minced
  • 1 can chickpeas, rinsed and drained
  • 1 1/2 to 1 3/4 tsp. salt
  • 1 1/2 tsp. ground cumin
  • 1/8 tsp. freshly ground black pepper

I used red onion, instead of white or yellow.

Instead of adding the lentils near the start of the recipe, I sauteed the onion and garlic with the cumin and then added the spinach.

Once I had that going well, I added the chickpeas.

 

It wasn’t the same as the restaurant, of course, but as my husband likes to say, “It were good.”

%d bloggers like this: