Mediterranean Charred Carrots with Lemon Whipped Feta

 

OK, carrots are one of my top 5 favorite vegetable. Does that include carrot cake with cream cheese frosting? This picture is not quite the recipe, but close enough. I did slice my carrots, instead of roasting whole and preferred the roasted carrots chilled or at room temperature. Super pretty and tasty. Courtesy of The Secret Sauce by Shredhappens.

Ingredients for Charred Carrots:

• 2 pounds carrots, cut into thick, even slices
• 2 tablespoons EVOO
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon onion powder
• salt and pepper to taste

Directions for Charred Carrots:

Preheat oven to 450-degrees.

Peel carrots and cut into even slices.

Toss carrots with EVOO, paprika, onion powder, salt and pepper.

Place on baking sheet, evenly layered and roast 18-20 minutes or until edges are dark and blistered.

Ingredients for Whipped Feta:

• 1 tablespoon fresh lemon juice & 1/2 teaspoon lemon zest
• 1 cup thick yogurt
• 4 ounces feta

Directions for Whipped Feta:

Whip the yogurt and feta until smooth. Add the juice and zest. Adjust with salt if you like.

Toppings:

• Crushed pecans or pistachios
• Chopped parsley, mint or dill
• 1 tablespoon honey, drizzled
• red pepper flakes or sumac

To assemble: 

Spread the whipped feta on a serving plate. Pile the charred carrots on top. Add the toppings of choice.

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Date Carrot Cake

 

Moist, refined sugar-free, sweet bread ful of spice flavors and loaded with goodness from carrots and dates. Thank you the conscious Plant Kitchen. I used cow's milk but works with almond milk for dairy-free folks.

Ingredients:

• 1 cup Medjool dates, pitted, best type of date as they are moist
• 3/4 cup milk of choice
• 1/4 cup orange juice
• 1/3 cup EVOO
• 1 1/2 cup gluten free flour or regular flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1 cup shredded carrots
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 325-degrees convection bake or 375-degrees conventional bake. 

Line a 9-inch loaf pan with hanging parts of parchment paper. Oil the parchment lightly and set aside.

Place dates in a bowl. Heat the milk and orange juice covered in the microwave on high for 1 minute.

Pour the warm mixture over the dates and cover for 10 minutes.

Meanwhile measure the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl. Whisk to combine.

Place the shredded carrots and chopped walnuts on top of dry ingredients.

Pour the date mixture in a high speed blender and blend till a smooth, creamy paste forms.

Combine the paste with the flour mixture, carrots and walnut. Add the EVOO and vanilla extract and mix thoroughly.

Pour batter evenly into the prepared loaf pan.

Bake for 34-45 minutes until toothpick comes out clean in the middle.

Cool the bread for 10 minutes, remove from pan and cool for another 3 hours before slicing.

Store in refrigerator for 4 days, slicing before serving. You may freeze the bread slices and thaw in refrigerator the day before serving.

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Sheet Pan Ziti

 

This recipe is enough for 8 servings. I cooked enough pasta for 2 and adjusted the sauce, ricotta mixture and mozzarella accordingly. Also the time for cooking the pasta, I adjusted about 2 minutes less. I used Malfaldo gluten-free pasta from Jovial. Similar to a mini lasagna noodle. The recipe is from The Secret Sauce, Shred Happens. Every recipe I have tried, has been spectacular!

Ingredients:

• 16 ounces ziti pasta or similar, cooked about 2 minutes less than package directions
• EVOO
• salt and pepper
• 1 pound ground turkey, original called for 1 pound lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning blend, I use Spice House
• 1 teaspoon fennel seed
• 1/2 teaspoon red pepper flakes
• 28 ounce marinara sauce, I use one jar Rao
• 2 cups full fat ricotta cheese (seasoned with 1 teaspoon oregano and 1 teaspoon Trinidad Lemon Garlic seasoning, recipe called for 1 cup ricotta and 1 cup cottage cheese 
• 10 ounces frozen spinach, thawed
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated parmesan, I had Asiago

Directions:

If cooking the entire recipe, grease a baking sheet with EVOO lightly. I used a smaller baking sheet to fit 2 servings.

In a large skillet, heat 1-2 teaspoons EVOO over medium heat. Add the ground turkey and cook till turning slightly brown. Add the onion, garlic Italian seasoning, fennel seed and chili flakes. Cook until onion is softened and flavors are fragrant. Set aside. Taste and salt and pepper to taste.

Cook the pasta according to package directions, under cooking about 2 minutes. Add the cooked turkey mixture to pasta and combine. Spread mixture on the bottom of the prepared baking pan.

Squeeze all the water out of the thawed spinach and combine with the ricotta cheese. Add oregano and Trinidad Lemon Garlic spice.

To assemble: Dollop ricotta cheese mixture on top of pasta, then Parmesan and finally mozarrella.

Bake in a preheated 350-degree oven for 20-22 minutes until top is lightly brown.

Cool slightly before serving.

To Freeze: I proportioned into servings mixing the meat and ricotta. I will cook the pasta when ready to serve and add the parmesan and mozzarella when ready to bake.

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Giada's Maple Dijon Vinaigrette

 

I normally make homemade dressing for the week. This not only could be a salad dressing but could be drizzled on pasta or any protein. I used an immersion hand blender to emulsify. Simple and delicious!

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Date Nut Bread

 

Had some Medjool dates to use up and came across this recipe off of Insta. The conscious plant kitchen has some gluten-free, dairy-free recipes worth checking out... The original recipe calls for almond milk, but I used cow's milk. I would have like more nuts, so will add extra next time. Holds together fairly well, or as well as most gluten-free baked items do... 

Ingredients:

• 1 cup whole Medjool dates
• 1 cup milk or almond milk, warmed in microwave about a minute
• 1/2 cup EVOO
• 2 cups flour, I used King Arthur Cup for Cup gluten-free
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup toasted walnuts, chopped
• 1/3 cup toasted pecans, chopped

Directions:

Line a 9-inch loaf pan with lightly greased parchment paper. Sides will overlap. Set aside.

Combine dates and warm milk in a glass bowl with a lid. Allow to sit for 10 minutes.

Combine all the dry ingredients in a medium bowl. Add the nuts.

Using a blender, puree the date/milk mixture and add to the flour mixture.

Add the EVOO and vanilla extract.

Pour the batter into the parchment lined loaf pan and spread evenly. 

Bake in a 350-degree convection oven for 25-35 minutes, until a toothpick comes out clean.

Remove from oven and cool for 10 minutes.

Remove the loaf from the pan and cool several hours before slicing.

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Turkish Pasta Soup

 

A few steps, but well worth it. From my friend Arash. So flavorful!

Ingredients for the Soup:

• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons EVOO
• salt and pepper to taste
• 2 tablespoons curry powder ( Madras Curry Powder 4/6/2013 label: spices)
• 2 tablespoons sweet paprika
• 2 tablespoons garlic powder
• 1.5 ground beef (could use just 1 pound, if use 80/20 may need to skim fat off top once refrigerated)
• 15 ounce tomato sauce
• 32 ounce chicken stock ( recipe calls for bone broth)
• pasta of choice ( I made pasta serving for 2, cooking 2 minutes less than time on package & froze the soup without the pasta)

Ingredients for the Yogurt Sauce:

• 1 5.3 ounce full fat Greek yogurt ( this was enough for 4 servings)
• juice of 1/2 lemon
• 1 garlic clove, minced

Directions for Yogurt Sauce:

Mix all ingredients and allow flavors to meld in the refrigerator. Set out to room temperature before garnishing.

Optional Garnishes:

Crumbed feta, red pepper flakes and chopped parsley.

Directions:

Heat EVOO in large pot over medium heat. Saute onion and garlic until translucent.

Season with salt and pepper, curry powder, paprika, and garlic powder.

Add ground beef and cook until well browned.

Make the yogurt sauce. Refrigerate.

Cook the pasta until just under dente, less 2 minutes of normal cooking time.

Add the cooked pasta to the hot soup serving for 2. Heat until pasta the additional 2 minutes.

Serve the soup topped with yogurt sauce, feta, red pepper flakes and chopped parsley.

Super good!  I like to make one day ahead to allow flavors to intensify.

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Baked Bolognese Pasta

 

This recipe is great for a crowd, 10 servings. Be sure to cook the pasta very al dente, about 2 minutes before package directions. I used gluten-free penne and cooked 10 minutes. Brown the meat well. Use a high quality marinara. Recipe called for ground beef and Italian sausage. I used dark ground turkey and sweet bulk Italian sausage. We have an independent grocer close and they have both freshly ground. My fingers are crossed this will freeze well. I froze portions before baking. I will thaw in the refrigerator, add the shredded mozzarella and bake according to directions. Recipe courtesy of Italy in Your Kitchen off of Insta.

Ingredients:

• 1 pound (16 ounces) Jovel penne pasta, recipe called for rigatoni
• 1 pound dark ground turkey
• 1 pound sweet Italian sausage
• 2 tablespoons EVOO
• salt and pepper to taste
• 32 ounces marinara sauce, I used Rao and doctored with dried basil, oregano and thyme
• 15 ounces whole milk ricotta cheese, room temperature, divided
• 1/4 cup grated Parmesan
• 2 cups shredded mozzarella

Directions:

Heat the EVOO in a large skillet over medium heat. Add the turkey and Italian sausage. Season with salt and pepper. Cook until meat has a good color. 12- 15 minutes.

Stir in the marinara sauce and simmer uncovered for 15 minutes, Taste and adjust seasonings.

Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.

Cook the pasta, reducing the time by 2 minutes of package instructions. Drain.

Add the cooked pasta to the sauce and toss until evenly coated. Fold in 2/3's of the ricotta cheese and mix gently.

I then portioned the pasta into five 2- person meals. Dollop the remaining ricotta. At this time I packaged and sealed to be frozen.

Once thawed in refrigerator, top with shredded mozzarella, cover lightly with foil and bake in a preheated 375-degree oven for 25 minutes. Allow to sit before serving for 10 minutes.

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