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Roasted Parsnip and Potato Hash

6 Feb

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I just made this great vegetable hash out of three different types of root vegetables, and the whole time I was making it I was wondering how many other root vegetables I could throw into the mix and still achieve the same comforting, savory bite. The answer is, of course, that I could throw in all the root vegetables and always end up with a fantastic combination. Here I have parsnips, sweet potatoes, and red potatoes, but I could easily throw in a diced carrot, a turnip, or even a golden beet and effortlessly end up with a lovely, delicious platter of food.

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Last Year: Gingerbread Waffles and Caramel Cream Sandwich Cookies

Roasted Parsnip and Potato Hash Recipe

1 large parsnip, peeled if the skin is tough

1 medium orange-fleshed sweet potato, peeled if the skin is tough

1 large red potato

3 large cloves of garlic

1 large shallot

2 tablespoons olive oil

salt and pepper to taste

handful of chopped Italian parsley

Preheat oven to 400 degrees Fahrenheit. Arrange a rack in the second-lowest position.

Dice the parsnip and potatoes into very small ¼-inch chunks. Very coarsely chop the garlic into rough quarters. Slice the shallot in half lengthwise, then into medium ribs. Combine parsnip, potatoes, garlic, and shallot on a large, heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss everything together to combine.

Roast on second-lowest oven rack for 20 minutes, until the bottoms of the root vegetables are nicely browned. Toss the vegetables around a bit, turning them over as much as possible, then continue to roast them for another 5 minutes, until the edges are crisp and golden.

Sprinkle with chopped fresh Italian parsley, then serve with softly fried or poached eggs.

Serves 2 to 4 people, depending on how generous you make the servings.

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Cherry Almond Granola

26 Nov

Free of oil, low on sweetness, big on crunch, and heavy on the almond, this is one of my favorite granola recipes. Great with yogurt, any milk of your choice, or scooped by hand out of the jar during a mid-afternoon snacking rampage.

Last Year: Crisp Spiced Nuts and Kicking Off the Holidays

Cherry Almond Granola Recipe

6 cups rolled oats (not quick cooking)

1 cup sliced almonds

¼ cup wheat germ (optional)

1 teaspoon cinnamon

pinch of sea salt

1 cup unfiltered apple cider

¼ cup grade B pure maple syrup

1/3 cup almond butter

1/8 teaspoon almond extract

½ cup dried cherries, roughly chopped

Preheat oven to 250 degrees Fahrenheit.

In a large baking dish, combine oats, almonds, wheat germ, cinnamon, and sea salt. Stir with a wooden spoon or toss with your hands to combine.

In a medium bowl, or in a large measuring cup, whisk together apple cider, maple syrup, almond butter, and almond extract. Pour the apple cider mixture over the oat mixture, and stir to thoroughly combine.

Bake the granola in the center of the oven for 2 hours, stirring once or twice just to keep the granola from sticking to the bottom of the baking dish, until the mixture is crisp and golden. Remove from oven, stir in the dried cherries, and allow to cool completely before packing away in an air-tight container.

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Crispy Roasted Masala Chickpeas

26 Nov

These crispy, spicy chickpeas take absolutely no time to throw together, and they make a wonderful snack, garnish, or added protein, whether you’re looking for something snacky or something to plump up a meal. My current favorite way to eat them (aside from just eating them as they are, which is simply wonderful) is to throw them on a pile of quinoa, chopped raw spinach, and avocado, then drizzle everything with a touch of balsamic vinegar and olive oil. The spices are just perfect and the tiny kick of heat makes for a nice surprise.

Last Year: Slow-Cooked Beans and Huevos Rancheros

Crispy Roasted Masala Chickpeas Recipe

2 tablespoons olive oil

1 ½ cups cooked, drained chickpeas

2 teaspoons garam masala (a commonly found Indian spice blend)

¼ teaspoon chili powder (or cayenne pepper, if you want things a little spicier)

salt and pepper to taste, if needed

Preheat oven to 400 degrees Fahrenheit.

Heat a large oven-proof skillet over high heat. Add olive oil, then add drained chickpeas. Sprinkle over garam masala and cayenne pepper, and stir to combine. Sauté the chickpeas and spices, stirring occasionally, for 2 minutes, then place the skillet in the heated oven. Roast the chickpeas in the oven for 15 to 20 minutes, until they are crisp and golden. Taste for seasoning, and add a bit of salt and pepper if you think it is necessary (garam masala spice blends contain different levels of salt, so it is important to hold off on adding more salt until after the chickpeas have been roasted).

Eat the chickpeas as is, or add to salads or soups.

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