Recipes I’ve made and loved.
Mustard Roasted Fish by Ina Garten Jump to Recipe
Butternut Squash and Wild Mushroom Curry – adapted from David Tanis Jump to Recipe
Garlic Roasted Potatoes – adapted from Ina Garten Jump to Recipe
Baked Sweet Potato Fries Jump to Recipe
Crispy Oven Roasted Chickpeas with Balti Seasoning Jump to Recipe
Overnight Oatmeal with Almonds and Apples Jump to Recipe
Overnight Caramel French Toast Jump to Recipe
Delicious, easy vegetarian curry published by David Tanis in the New York Times. Mr. Tanis adapted his recipe from a Madhur Jaffrey, and I've slightly modified further, for more flavor and cholesterol-lowering fiber. It's easy - but the fresh curry leaves are a must. If you are not familiar, they are sold in Indian markets, or see below for a link to fresh curry leaves on Amazon!
- 3 tablespoons vegetable oil or canola oil
- 10 ounces butternut or other winter squash peeled and diced in 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 or 2 small whole green chiles such as jalapeño or serrano
- 3 medium shallots or 1 small onion finely diced. I use already-diced fresh onions and diced more finely
- ½ teaspoon black or yellow mustard seeds
- ½ teaspoon cumin seeds
- Handful of fresh or frozen curry leaves
- 4 garlic cloves minced
- 1 teaspoon ground coriander
- Pinch of cayenne
- ½ teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1 pound mushrooms preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
- ¾ cup coconut milk preferably reduced fat
- 2 tablespoons lime juice freshly squeezed
- fresh cilantro diced and sprigs for garnish
- 2 cup brown jasmine rice
- 1 cup baby spinach leaves optional
Cook about 2 cups of brown rice or brown jasmine rice so it will done when curry is done.
Roast the diced squash (directions in 'prep' and 'cooking' below) either earlier in the day, or 1 hour before you want to serve.
Prep ingredients to facilitate quick steps in this recipe: a) Chop cilantro and squeeze lime; set aside. b) Dice squash into relatively uniform 1/2" cubes and set aside. c) Cut a lengthwise slit in each chile to open it, but leave whole and set aside. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.) d) Measure spices into 2 small bowls (one with mustard and cumin seeds, one with all other spices) and set aside. e) Mince garlic. f) Bring curry leaves to room temperature, if frozen.
Roast the squash: Preheat oven to 425. Slick squash cubes with olive oil, salt and pepper and roast them for 20-30 minutes (set them aside to add to pan after the mushrooms.) The original recipe sautes squash on cooktop but roasting is easier and boosts flavor depth - you just have to time it so they are roasted before you start cooking.
- In a wide skillet, heat oil over medium-high heat. Add shallots or diced onion to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for about 1 minute.
To skillet, add the minced garlic, coriander, cayenne, turmeric, chiles, cumin, garam masala and curry and the slit-but-still-whole jalapeno (or serrano) chili peppers. Stir well and cook for 1 minute more.
- Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Add squash cubes to pan, stir in coconut milk (shake can well first!) and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. (If adding baby spinach for nutrition and color boost, add it after about 2-3 minutes so it wilts by time the 5 minutes of cooking squash is done.) If mixture looks dry, thin with a little water. Taste and season with salt.
If you are serving for a dinner party, you can keep curry warm in a (pre-warmed) crock pot set to warm.
Just before serving, stir in lime juice.
Serve atop high-fiber brown rice. Top with diced cilantro (unless you/guests are averse to taste) as it adds a lot of flavor. If desired, garnish with cilantro leaves.
Nutritional Data calculated using My Fitness Pal.
- 4 8-ounce fish fillets such as Arctic Char, Salmon or Red Snapper
- Kosher salt and freshly ground black pepper
- 8 ounces crème fraîche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
- Preheat the oven to 425 degrees.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
I have tried to make this using greek yogurt as a low-fat alternative but while OK it is not nearly as good.
Adapted from Ina Garten
- 2 pounds small baby red potatoes approximately
- good olive oil extra virgin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic 6 cloves
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or non-stick foil. Wash and dry the potatoes.
Cut the potatoes in half (or quarters) to a roughly uniform size, and place on prepared baking sheet. Spray or slick with enough olive oil to just coat the potatoes (not too much). Add salt, pepper, and minced garlic, and mix.
Spread potatoes into one layer (with 1 cut side down); roast in the oven for about 20-30 minutes, then flip with spatula to brown evenly.
Continue cooking until browned and crispy - depending on size of potatoes can be 30-45 minutes.
Ina Garten's recipe calls for more olive oil, less garlic and fresh parsley for serving. Original recipe here: https://barefootcontessa.com/recipes/garlic-roasted-potatoes.
Adapted from Paula Deen
- Olive Oil for tossing
- 2-3 medium sized sweet potatoes peeled and sliced into fries
- kosher salt
- chili powder
Preheat oven to 450 degrees, and line a large baking sheet (or 2 baking sheets - they can't be crowded!) with parchment paper.
Prepare potatoes: wash, dry and peel the potatoes. Slice into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife (or much easier - use a Cuisinart French Fry Disk!)
In a large bowl toss sweet potatoes with just enough olive oil to barely coat. Sprinkle with salt, pepper, cumin and chili powder to taste.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
Let cool 5 to 10 minutes before serving.
- 2 15-ounce cans chickpeas
- 2 tablespoons olive oil
- 1/2 to 3/4 teaspoon salt
- 1-2 teaspoons Penzey's Balti Seasoning
Heat the oven to Convection Bake 400°F (or Bake at 425°F)
Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. Ideally, leave them to air-dry for a few hours. Or rub dry thoroughly, removing any chickpea skins that come off.
Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas in the oven for 30-45 minutes, shaking the pan every 10 minutes. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Remove chickpeas to a bowl. Sprinkle the Balti Seasoning over the chickpeas and stir to coat evenly. Taste and add more seasoning if desired.
Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool but keep for a few days in an airtight container, becoming chewy rather than crispy but still delicious.
If you have time, the easiest way to get the rinsed chickpeas totally dry (key to crispy results) is time. Rinse the chickpeas and leave them to air dry for a few hours on dish- or paper towels.
An easy-to-make low cholesterol triple threat featuring three cholesterol-lowering ingredients: oatmeal, almonds and apples. Make the oatmeal overnight in a slow cooker, and add flavor and crunch with cinnamon, almonds and apples in the morning.
- 1 cup steel cut oats
- 4 cups water
- 1/2 cup skim milk
- 1 tsp cinnamon or more, or more to taste
- 1 apple peeled and sliced or diced, or more to taste
- 1/2 oz raw almonds (about 12) or more, to taste
Combine oats, water and skim milk in a slow cooker and set to low heat. Cover and let cook for 8 to 9 hours (overnight).
In the morning, stir and portion into serving bowl. Peel and slice or chop apples and almonds. Top individual bowls with cinnamon, almonds and apples to taste.
Store any leftover oatmeal (without toppings) in an airtight container in the refrigerator. For another breakfast, just add skim milk (about 1/4-1/3 cup), stir, and microwave until hot, stirring after first minute. Add toppings and enjoy.
- Add the amount of water in the recipe - it looks like a lot, but it's not. It will be thick by morning.
- I like to chop the apple and almonds to get maximum crunch per bite.
A healthier overnight french toast - we serve on Christmas morning.
- 1 cup packed light brown sugar
- 1/2 cup light-colored corn syrup
- 1/4 cup butter
- Cooking spray
- 10 1-ounce slices French bread
- 2 1/2 cups 1% low-fat milk
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Coat a 13x9x2 (glass/pyrex) pan with cooking spray... preferably one with a top.
Slice the french bread into thick pieces, that are roughly equal in height. Set aside.
Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into the 13 x 9-inch baking dish that's been coated with cooking spray.
Arrange bread slices in a single layer over the syrup in the baking dish.
Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.
Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.