Cook’s notes: I used Mollie Katzen’s recipe for years, as posted on the Global Gourmet, but that site is down (web site can no longer be found). Luckily, I found the link saved to archive.org.
In the meantime, I tried a different version with red pepper flakes from A Farmgirl’s Dabbles. Both recipes are quick and easy, and both yield delicious pickled onions.
The original recipe from Global Gourmet
Cook’s notes: the beets are so good this way, but the dressing — oh my! Delicious.
3 medium beets, scrubbed and trimmed
- Heat oven to 375 degrees F.
- Coat beets lightly with olive oil.
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel and dice.
- Drizzle with the balsamic-maple dressing.
3 Tablespoons balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon red wine vinegar
Salt and ground black pepper to taste
Adapted from Roasted and Pickled Beets Recipe – Allrecipes.com and a beet recipe by Bobby Flay
Cook’s notes: Thank you, Paula Jones, for a lovely sauce recipe! via Lighter Sriracha Dipping Sauce » Call Me PMc. She recommends serving it on turkey burgers or with fries or baked cauliflower or on a salad. It would also go well with raw or roasted veggies. I served it with brown rice and sauteed chicken thigh strips.
- 4 Tablespoons “Just Mayo” light mayonnaise
- 4 tablespoons plain fat-free sour cream or Greek yogurt
- 2 Tablespoons honey
- 1 Tablespoon Sriracha sauce
- 2 teaspoons apple cider vinegar
Whisk all ingredients together until smooth. Use immediately or store in an air-tight container in refrigerator up to one week.
Peeling is optional, but do wash and dry the sweet potatoes. Use your spiralize tool (or KitchenAid attachment or julienne peeler) to spiralize 1 -2 sweet potatoes. Saute the noodles in olive oil, 5-7 minutes, stirring until noodles are tender. Season with salt and pepper to taste.
I combined the cooked noodles with chickpeas (rinsed and drained) and this amazing peanut sauce (below), which is a combination of several recipes found online.
Resources: Dozen of recipes for sweet potato noodles at the inspiralized site.
Stir all ingredients together in a medium-size bowl. Add more Sriracha to taste if desired.
1/3 cup peanut butter without added sugar
1/3 cup water
2 Tablespoons low-sodium soy sauce
2 Tablespoons lime juice
1 teaspoon sugar
1 garlic clove, crushed (1 teaspoon minced garlic)
1/8 teaspoon Sriracha chili sauce
“Squashetti” noodles served with brown rice and teriyaki meatballs
Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.
You can serve spiralized veggie noodles with any sauce you would put on regular pasta.
The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.
Cook’s notes: Zoodles are “zucchini noodles” — thin shavings made either with a special tool or old-fashioned knife work. I used the spiralizer attachment for my KitchenAid, but you can also use a julienne peeler to make these veggie noodles.
This recipe is an amazing combination of spinach and zucchini noodles with butter and a little Parmesan cheese. Absolutely delicious and very fast to make.
Shown here: Leftovers served with a brown rice-quinoa mixture and roasted chicken thighs.
Instructions: Follow the easy steps by Two Peas and Their Pod (link).
Cook’s notes: A simple combination that brings nice flavor to a veggie snack. The Greek yogurt makes a thick dip, and the Balsamic makes it tangy.
Mix together 1/3 cup fat-free Greek yogurt (plain) and 1 Tablespoon balsamic vinegar. Stir well until fully combined. Chill. Serve with baby carrots, cucumber slices, red pepper strips, or other raw veggies.
Source: Adapted from an article on yogurt-based dips.
For a similar dressing with a thinner texture that’s great drizzled on a salad, make Creamy Balsamic Greek Yogurt Vinaigrette: blend 1/4 cup fat-free Greek yogurt (plain), 1/4 cup Balsamic vinegar, 1/8 cup olive oil, 1 Tablespoon Dijon mustard, and 1 Tablespoon honey. Add salt and pepper to taste. It’s too thin to use as a dip, but it’s superb on a salad. I had this dressing recently on a salad with mixed baby greens, shredded cheddar, brown rice, chickpeas, shredded carrots, cucumber slices, cherry tomatoes, and sliced black olives.
Cook’s notes: Modified from a Minimalist Baker recipe. I usually cook sweet potatoes in the microwave for convenience, but you really can’t beat the caramelization of the sweet potato when they roast in the oven. The chickpeas are delicious. This dish goes well with sauteed spinach or a salad.
2 large sweet potatoes, scrubbed with peel on
1 can (15 oz.) chickpeas, rinsed and drained
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/2 teaspoon dried cilantro
Salt and pepper
Cheddar cheese for serving
Line a rimmed baking sheet with a Silpat (silicone liner). Heat the oven to 400F.
Cut the sweet potatoes in half lengthwise. Oil the cut face of the sweet potatoes and place them face-down on the lined pan. Lightly spray their tops with cooking spray. Pierce potato backs several times with a fork.
In a large bowl, combine the chickpeas, 1.5 teaspoons of olive oil, and the spices. Stir well to combine, making sure the chickpeas are coated well. Season with a sprinkle of salt and pepper. Spread them on the pan around the potato halves.
Bake 25 minutes, until the potatoes are tender and roasted through. (If needed, remove chickpeas from the pan and continue roasting remaining sweet potatoes for another 10 minutes.)
Peel the sweet potato halves after they are cooked. Break the potato surface with a fork. Sprinkle with cheddar cheese and pile the chickpeas on top.
Cook’s notes: I combined and adapted several similar recipes for roasted broccoli with chickpeas. This simple side dish gives you a fiber and protein. I served it with bowtie pasta tossed with jarred pumpkin sauce and sliced chicken sausages. The pumpkin sauce was from Cucina Antica.
Heat oven to 375F degrees.
Drain and rinse 1 can (15 oz.) chickpeas. Pat them dry with a paper towel.
Chop 1 head of broccoli into florets. Combine broccoli and chickpeas. Toss with 4 teaspoons olive oil and 4 teaspoons balsamic vinegar. Season to taste with salt and pepper.
Roast in the oven for at least 20 minutes and rotate the pan after 10 minutes. Drizzle with additional balsamic after roasting.
The Teacher-Chef recommends topping this dish with some high-quality Parmesan cheese and serving it over quinoa.
Kate Taylor gave me the idea to add balsamic vinegar when roasting chickpeas. She recommends combining this dish with orzo pasta.
Broccoli + chickpeas + balsamic = tasty
Teeny tiny potatoes with lots of taste
Cook’s notes: I bought these “teeny tiny potatoes” at Trader Joe’s and wasn’t sure how to cook them. For sure I was not turning on the oven in July! Cooking them in a skillet was a great solution. I used cracked rosemary from Penzeys and garlic salt in this dish. Leftover potatoes are delicious for breakfast.
Recipe is posted on the Skinny Taste blog.