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Red Onion

Butternut, Black Bean & Goat Cheese Tacos

Butternut, Black Bean & Goat Cheese Tacos

The taco — is there anything greater? Aside from avocado on everything and the invention of Sriracha, I think not. Good thing those two items pair incredibly well inside a tortilla.

You don’t need to be an Iron Chef to create a mind-blowing taco. What you do need: quality, warm tortillas, beans, cumin, garlic and/or onion (preferably both) and salsa. Bonus points if you’ve got a ripe avocado, unless making the recipe you see here. From there, the rest is really up to you — sautéed veggies, cheese, herbs, coriander, other forms of protein, etc.

It’s not rocket science. Yet there’s nothing greater! Except avocado. And maybe Sriracha. Which are both beside the point…

Butternut, Black Bean & Goat Cheese Tacos

…Let’s get to the point. It was a long week. Which means I’m bringing you a recipe that anyone can make. I don’t care if you pronounce “milk” like “melk”. I don’t care if you’re Einstein. You can make this recipe, no matter how smart you are or where your skill level of cooking lays. You can make this after a really long day of work (if you can wait the 40 minutes of oven time). YOU can make this. Did I mention you can make this even if you insist on pronouncing “milk” as “melk”?

Yeah. It’s been a long week. But aside from all that nonsense written above, trust in me that these tacos are awesome. And not just because they’re tacos. Rather because buttery winter squash roasts so well with caramelized onions, and thrown together with goat cheese and cilantro, I’d have to say they’re hard to beat — especially given how easy they come together. Not even by avocado, which I didn’t bother to add to this. Why? Because these tacos don’t even need it. Although, as I said, nothing’s greater than avocado on everything, so if you’re heart’s set on it, go ahead and throw a few cubes of avo. in here too.

Oh…and I don’t think you’re dumb if you say “melk”. I have a few friends who insist on it, no matter how many times I correct them. I have faith that they too can make this recipe.

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Roasted Butternut Squash and Red Onion with Tahini

Roasted Butternut Squash and Red Onion with Tahini It’s funny. I am always advocating the novelty that comes from reading an actual physical book. Forget the Internet’s endless library. Forget e-lit. Forget iPads. Forget Kindles. I want to read a real book. I want to turn pages, and breathe paper, and step away from the computer. Roasted Butternut Squash and Red Onion with Tahini Yet these days I rarely look at cookbooks. I scan a handful of food blogs almost daily, instead, and shun the research for one of my greatest passions – food/cooking – away from my off-screen, unplugged glory time. Ridiculous. I do subscribe to Vegetarian Times mag, but that’s about it for my recipe-to-paper reading unless I’m stumbling through a bookstore or sitting on the couch at my mom’s house. My mom has loads of old school cookbooks, and it always feels like an adventure to scan through the hand-written pages of Moosewood’s first publishing. It also feels like an adventure when I randomly come across a cookbook elsewhere, and take the time to read it. I.E., how this recipe made it into my kitchen. Sesame tahini paste
Yotam Ottolenghi and Sami Tamimi’s Jerusalem was not new to my ears. Throughout last year, this cookbook received a ton of hype, as did Ottolenghi’s previous book, Plenty. That says something. With so many gorgeous food blogs sprung into creation, I’m not the only going against my own advice and shifting away from cookbook reading. These days, if you want your cookbook to go viral, you better guarantee it offers something NEW to the table. butternut_tahini_blog My friend had Jerusalem laying around her house, thus giving me the opportunity to finally scan its pages. Glorious. It’s definitely one in which I’d like to cook through all of its vegetarian inclusions. And has me wondering about Plenty, which Ottolenghi comprised entirely of meat-free recipes. Roasted Butternut and Red Onion with Tahini Thank god a few of my friends enjoy, and actually buy, cookbooks. When I have more space, hopefully I’ll invest in more of them too. Don’t, but also please do, hold me to that. Scanning through a stack of them aside Jerusalem in quest to create a Saturday feast, this recipe here made the night’s multi-course menu. Of all of the recipes we chose — Carrot, ginger, mulled apple juice; Arugula, kale, persimmon, tahini salad; Beet and lentil borscht; Pear & Almond muffins; — this one was one of the simplest. It was also my favorite. 

Roasted Butternut Squash and Red Onion with Tahini

Round 1

The creaminess of the tahini with the velvety roasted butternut squash and caramelized red onions literally blew me away. So much so that I made this again, 2 weeks later, for my family at Christmas. So good. Definitely a must-try for yourself. Continue Reading…

Roasted Red Onion and Brussel Sprouts

Roasted Brussels Sprouts and Onions

Easter in my family’s house is rarely traditional. Deviled eggs will always be on the table, but that’s about the only consistency we’ve got going. Lucky for me, I like variation, and I like deviled eggs too.

At the peak freak-out-about-life age of 22, the biggest surprise every year is whether there will be an Easter basket waiting in my old room. When there is, I still freak out in joy. Even at 32, 42, 52 years of age, I’m doubtful that being surprised with chocolate will ever get old. At least I hope not. That’s a youthful consistency I hope to keep forever. (Although, I did request for a basket of contact solution this year, too.)

Anyway, so every year I’m faced with a dilemma of what to bring for Easter. As a cook, of course I want to whip something up, but guessing on the year’s menu is never easy. It’s never like “Grace, you make the green beans. Your sister’s making the mac & cheese. And I’m making the ham.” Likely, none of those classic items will show up on the table (though, my sister does make some killer mac & cheese). It’s usually more of a situation of me pondering over what I should pair with the obscure soup my mom’s making or the Indian feast she’s whipping up, etc. etc.

Roasted Brussels Sprouts and Onions

This year she mentioned salmon, so I’m thinking of whipping out this recipe. It’s super simple and quickly pulls together. Plus, its colors shine of spring. Red onions have really been winning me over lately.

Feel free to add some shaved Parmesan on top if you feel like jazzing these up once out of the oven.

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