Vegetables & Sides

Roasted Garlic Cauliflower with Lemon Tahini Dip

categories: Posts, Recipes, Vegetables & Sides

Roasted Garlic Cauliflower with Lemon Tahini Dip

Looking for a no-fuss healthy side dish? Look no further this Roasted Garlic Cauliflower with Lemon Tahini Dip is so easy, delicious and healthy. You can also add toasted pine nuts, toasted almonds or Parsley for added flavor. Serve with Tahini sauce or plain non-fat yogurt.

Roasted Garlic Cauliflower with Lemon Tahini Dip

I remember standing in the kitchen while my mom fried cauliflower for Maqloobeh, a rice and chicken dish. I remember it smelled so good – I couldn’t wait until the dish was one. My sister and I used to steal pieces of fried cauliflower without our mother catching us. We failed miserably, but they were too delicious to resist.

Roasted Garlic Cauliflower with Lemon Tahini Dip

Today, I was craving fried cauliflower. But I backed away from temptation and decided to have a healthier version of those fried little goodies.

Roasted Garlic Cauliflower with Lemon Tahini Dip

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Roasted Garlic Cauliflower

Yield: 4 servings

Ingredients

  • 1 head of Cauliflower
  • 4-5 cloves Garlic, crushed
  • 1-2 tablespoons Olive oil
  • Salt to taste
    • For the Lemon Tahini Yogurt dip
  • 1/4 cup plain non-fat yogurt
  • 4 tablespoons Tahini Paste
  • Juice of one lemon
  • salt, to taste

Instructions

  1. Preheat oven to 425 F
  2. Cut Cauliflower into 1/2 – 1 inch pieces.
  3. In a large ziplock bag, toss the cauliflower with the garlic and olive oil. empty ziplock into a baking dish.
  4. Bake for 20 minutes on 425 degrees.
  5. Squeeze lemon over top if desired
    6. For the Lemon Tahini Yogurt dip
  6. Mix yogurt with tahini and lemon juice
  7. mix until smooth and combined
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Skinny Onion Rings

categories: Posts, Recipes, Vegetables & Sides

 

Your read right. I used the words “skinny” and “onion rings” in the same sentence. You didn’t think it was possible did you? Well, I didn’t either – until I developed my obsession with Panko breadcrumbs. It’s so easy, even I could pull this off.

Yes, sometimes it’s nice to indulge in the deep-fried, battered goodness of fast food onion rings. But it’s also nice to be able to enjoy crispy onion rings without the added artery-clogging fat.

Skinny Onion Rings Recipe

 Ingredients

Olive oil Spray
Panko Breadcrumbs
1 Large Onion, cut into rings 
 

Directions

Preheat oven to 400 degrees.
Line a large baking sheet with wax paper
On the baking sheet, spray onions liberally with olive oil spray, on both sides
Dip each onion ring into Panko breadcrumbs, making sure to coat each ring well
Place on the baking sheet and bake for 30-40 minutes.
Then broil for 5 minutes (or less).

1 Large Onion makes 1 serving.

Nutrition Information – Servings: 1. Calories per serving: 358. Carbs 27g. Fat 28g. Protein 3g. sodium 25g. Sugar 7g.

Skillet Chickpeas

categories: Posts, Recipes, Vegetables & Sides

 

Monday night, my dinner situation was a mess. Let me start off by saying that my commute home was what started the domino that affected my night. My 30 minute commute took me an hour and 15 minutes. I was stuck in traffic with people who don’t know how to drive and thought they could get around the traffic and weasel themselves in front of me. I was practically at a standstill. Perfect. Just how I wanted to spend my Monday night. When I got to the source, there was no source. It was an obvious case of stupidity and inability to merge in high-traffic zones – whoever started this was obviously from out of town and had no experience whatsoever driving in and out of the city. Tourist season is over – or so I thought.

After using colorful words, shaking my head and waving my hands around in frustration of the subpar drivers around me, I finally made it home. My frustrations were not easily subsided.

I had been thinking about my baked chicken and Tuscan beans and couldn’t wait to have them for dinner. I started all the prep, put the chickens in the oven, started the mix for the beans and began sautéing the garlic. Then I went to get my white beans. They were nowhere to be found. I looked everywhere – I don’t have a large kitchen or a large pantry for that matter. I even got other family members involved searching the top shelves. Then came the questions, “Are you sure you bought them?” Am I sure I bought them?! Of course I did! I remember spending almost 15 minutes in the beans aisle searching for them and was so excited when I found them. They had to be here somewhere. We spent 20 minutes searching and nothing turned up. I was starting to think I was going crazy.

[Update: I found the white beans. They were sitting next to the other cans of beans.]

I gave up, and subbed the white beans for chickpeas and then heated the whole thing up and ended up with a completely different dish. At least the chicken turned out.

 

Skillet Chickpeas

Ingredients

2 cans Chickpeas
½ Red Onion, chopped
2 small Roma Tomatoes, chopped
Basil, dried
Garlic Salt
Lemon Juice
2 cloves Garlic, smashed
 

Directions

Sauté garlic with olive oil spray
In a bowl, mix together red onion, tomatoes, chick peas and basil
Add lemon juice
Pour mix into a large skillet and cook on medium heat for 20 minutes, add Garlic Salt and stir.

Snack Time

categories: Posts, Recipes, Snacks, Vegetables & Sides

A week or so ago, I was told we may have some friends over for dinner. So, of course, the planner that I am I made a menu and a list then went grocery shopping. It was the week before their wedding, so they weren’t able to make it – so I had some herbed goat cheese and Endives laying around which I had planned to use for an appetizer.

Not really sure what to do with endives, other than slip them in with some mixed greens on a salad, I made my appetizer anyway and served it while dinner was cooking in the oven.

 

 

 

Endive and Herbed Goat Cheese Appetizer Recipe

Ingredients

1 Endive (or more if you’d like)
3 Tablespoons Herbed Goat Cheese
¼ cup Chopped Walnuts

 

Directions

Wash the endives, peel apart carefully and dry on paper towels.
Mix together chopped walnuts and herbed goat cheese until mixed well.
Arrange endives on a plate, place a small piece of goat cheese on the end of each endive leaf.
Using the goat cheese walnut mixture, form a loose ball with your hands and place in the middle of the plate. Serve with crackers. 

Special Request: Fattet Betenjan

categories: Posts, Recipes, Vegetables & Sides

Apparently, I’m taking requests for recipes now. Today’s request comes from my very best friend who’s been searching for the recipe for Fattet Betenjan (literally translated to Eggplant Crumbles) since she tasted it at a party. It’s a fairly easy dish and can be served for breakfast, brunch, lunch or dinner. Some people add ground beef to their Fatteh. My version is vegetarian.

 

 

Ingredients

Arabic Bread (aka Pita Bread)
2 Cloves Garlic
1/2 cup Pine Nuts
1 can Chickpeas, drained
2 cups Plain Yogurt
4 large (or 6 small) Eggplants
Vegetable Oil
 

Directions

Cut the bread into small squares, and fry in vegetable oil until lightly browned.
Cut the eggplant into squares and lightly salt. Let stand for 10-15 minutes.
Fry the eggplant in the same oil used for the bread, add more oil if necessary.
Fry the pine nuts in the same oil.
In a bowl, mix plain yogurt with 2 cloves garlic, whisk until combined well.
In a deep serving dish, layer as follows: Eggplant, Bread, Chickpeas, Yogurt, Pine Nuts