ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE

When you need a side dish to impress, consider this one. Two simple veggies (contrasting colors is a must), joined with a delicious tahini-based sauce. Tahini, that component that makes so many recipes shine, does a great job here!

ZA’TAR ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE
(from the Bewitching Kitchen, inspired by many sources)

Cherry tomatoes (red or a mixture of colors)
Green beans, trimmed
about 2 Tablespoons olive oil
1/2 tsp za’tar (or to taste)
salt and pepper

for the sauce:
¼ cup tahini
juice and zest of 1 lemon
about 1/4 cup water (amount will vary according to your tahini)
drizzle of honey

to serve:
toasted sesame seeds

Heat the oven to 400°F. Coat the tomatoes with one tablespoon of olive oil, season with salt, pepper, and a sprinkle of za’tar. Place the tomatoes in a baking sheet in a single layer, large enough to hold them and the green beans later. Roast for 10 minutes. 

Meanwhile, coat the green beans with the remaining tablespoon of olive oil, the remaining za’atar, salt and pepper to taste. Add to the tomatoes after they have been in the oven for 10 minutes. Roast all veggies together until the green beans are starting to brown (12 minutes or so longer).  As they roast, make the sauce by mixing all the ingredients in a small bowl, adjusting the amount of water to make it a nice drizzling consistency.

Transfer the roasted veggies to a serving platter, add the sauce, sprinkle with sesame seeds and serve right away.

ENJOY!

to print the recipe, click here

Comments: Amounts are quite flexible for everything in this recipe, and I suggest you try the tahini sauce as you make it. Different brands, and also how well you are able to mix the tahini before measuring will have a big impact on the outcome. For my taste, lemon juice should be added with a heavy hand, but then a touch of honey mellows it beautifully. I almost added pomegranate molasses, but left that for a next adventure. When I brought it to the table,  I heard a “oh, wow!” from the husband. And as we enjoyed it with juicy chicken legs, life seemed almost normal. Which is as nice a feeling as one can have these days.

ONE YEAR AGO: Brazilian Pao de Queijo (re-blogged from the past)

TWO YEARS AGO: The Chignon

THREE YEARS AGO: Rack of Lamb Sous-Vide with Couscous Salad

FOUR YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

FIVE YEARS AGO: Moroccan Carrot Dip over Cucumber Slices

SIX YEARS AGO: White Chocolate Macadamia Nut Cookies

SEVEN YEARS AGO: Cilantro-Jalapeno “Hummus”

EIGHT YEARS AGO: A Moving Odyssey

ELEVEN YEARS AGO:
 
Shrimp Moqueca

SWEET POTATOES WITH TAHINI SAUCE

As some of you might know, I don’t like to apply the word “healthy” to a recipe. Just a pet peeve of mine. But it is hard to resist using it in this case. Sweet potatoes are full of nutrients that are good for you, and in this preparation they get the right amount of luscious that makes them almost festive. Cutting them into wedges makes them cook faster, so no problem considering this side dish for a weeknight meal.

SWEET POTATOES WITH TAHINI SAUCE
(from the Bewitching Kitchen)

2 large sweet potatoes, peeled, cut in wedges
olive oil to coat potatoes
salt and pepper to taste
4 tablespoons tahini
1 tablespoon honey
juice of 1 lemon
1 tsp sesame oil
water to thin sauce (adjust to your liking)
toasted sesame seeds to sprinkle over sauce

Heat oven to 400 F.

Coat the potatoes with olive oil, season lightly with salt and pepper. Try to massage the oil around them, so they are well coated. Spread them in a single layer over a baking dish covered with aluminum foil. Roast them for 15 minutes, move them around and roast for 10 to 15 minutes more, until fully cooked and starting to get golden brown at the edges.

Prepare the sauce by mixing all ingredients together and whisking very well.  The sauce will thicken as it sits, so don’t make it too thick to start with.

Place the potatoes on a serving dish, spoon the sauce over, and finish with toasted sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I think tahini and sweet potatoes are another example of a match made in Nirvana. Save any sauce leftover and use it over other veggies like broccoli, or drizzled over roasted salmon (yes, another a bit unusual but nice move for tahini).

I visualize this recipe again, with some pomegranate seeds added to this party. Color and freshness never hurt.

ONE YEAR AGO: 30-Hour Leg of Lamb with Mashed Sweet Potatoes

TWO YEARS AGO: Maple-Grilled Pork Tenderloin over Lemony Zucchini

THREE YEARS AGO: Danish Rye Bread

FOUR YEARS AGO: The Best Sourdough Recipe

FIVE YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli

SIX YEARS AGO: Quinoa and Sweet Potato Cakes

SEVEN YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

EIGHT YEARS AGO: Citrus-crusted Tilapia Filets

NINE YEARS AGO: Bran Muffins, not just for Hippies

TEN YEARS AGO: Flourless Chocolate Cake

 

 

CHICKPEAS AND ZUCCHINI WITH TAHINI SAUCE

This side dish was the marriage of two regular appearances in our kitchen: quickly sauteed zucchini and air-fried chickpeas. The union was celebrated with a nice amount of tahini sauce.  I tell you, this worked very very well. If you don’t have an air-fryer, roast the chickpeas in a 400-420F oven. It takes longer and the texture won’t be quite as crunchy, but it will work just fine.  I intended to sprinkle pomegranate seeds right before serving for a little extra bling, but of course that day the grocery store had ran out of them. Best laid plans.

LEMONY ZUCCHINI AND CHICKPEAS WITH TAHINI-SAUCE
(from the Bewitching Kitchen)

for the tahini-sauce:
1/3 cup plain full-fat yogurt
1/8 cup tahini paste
juice and zest of 1 lemon
2 tsp honey
salt to taste
water if needed
for the veggies:

3 small zucchini, sliced in half lengthwise, then thinly sliced
1 tablespoon olive oil
salt and pepper
juice of 1 lemon
1 can chickpeas, well drained and dried
olive oil to coat chickpeas
1 tsp smoked paprika
1/2 tsp cumin
salt to taste
fresh parsley
(pomegranate seeds if you have them)

Make the tahini sauce: whisk all ingredients in a small bowl. Reserve.

Make the air-fried chickpeas.  Coat them lightly with olive oil, add the spices and place them in the air-frier set at the highest temperature (usually 390F) for about 12 minutes. They should be crunchy and golden brown.  Reserve.

Heat the olive oil in a 12-inch non-stick skillet, add the zucchini covering the whole surface, season with salt and pepper. Let the slices cook undisturbed until the side in contact with the pan is well seared. Move the slices around and cook until done. Sprinkle lemon juice all over, cover the pan for a minute, remove the lid, add the chickpeas and parsley.  Serve immediately with the tahini sauce on top.

ENJOY!

to print the recipe, click here

Comments: When I was a child, teenager or even young adult, you could not bribe me to eat chickpeas, which in Portuguese have the non-appealing name of “grão-de-bico”. It translates – loosely – as “the grain of the beak”. They can also be called “ervilha-de-galinha”, which ends up as “chicken’s green peas”. Yeah, very sexy. How could anyone consider that a delicacy? Anyway, now I crave it. Go figure.

Leftovers were delicious a couple of days later. In fact, I found out that air-fried chickpeas, when microwaved just enough to make them warm, get a nice texture, a bit more creamy inside. My lunch coupled this tasty concoction with a fried egg on top.  I was smiling the whole afternoon.

ONE YEAR AGO: Mokonut’s Rye Cranberry Chocolate Chip Cookies

TWO YEARS AGO: Incredibly Simple Times Four

THREE YEARS AGO: Going naked, and my husband loved it

FOUR YEARS AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

FIVE YEARS AGO:  Star-Shaped Chocolate Brioche Bread

SIX YEARS AGO: Blueberry-Banana Bread 

SEVEN YEARS AGO: Into the Light Again

EIGHT YEARS AGO: Five Grain Sourdough Bread

NINE YEARS AGO: The Nano-Kitchen

TEN YEARS AGO: Kaiser Rolls

 

CHICKPEA BURGERS: VEGAN AND DELICIOUS

No, I am not turning vegan. How could I? Not only I am quite fond of animal protein in my diet, but I am too passionate about patisserie and once you get dairy and eggs out of that world, things get a bit dicey. But as it seems to be the case for many people, we are reducing the amount of meat we consume – particularly red meat – and incorporating some vegetarian-friendly meals in our routine. These veggie burgers are quite amazing. The tahini sauce is based on yogurt, so there goes the vegan component out the window. Such is life.

CHICKPEA BURGERS WITH TAHINI SAUCE
(adapted from Veggie Burgers Every Which Way)

for the veggie patties:
1 cup dried chickpeas, rinsed thoroughly
1 celery rib, roughly chopped
½ cup roughly chopped fresh parsley
Zest of 1 lemon
Juice of ½ lemon
1 tsp ground cumin
1 tsp za’tar
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chickpea flour (or substitute all-purpose flour)

for the sauce:
1/2 cup Greek-style plain yogurt
2 Tablespoons tahini
1 teaspoon lemon juice
salt to taste
Sriracha sauce to taste  

Cover the chickpeas by 4 inches of water in a bowl and let sit for 24 hours. Drain thoroughly.

Heat  the oven to 400°F.  Combine the chickpeas, celery, parsley, lemon zest and juice, cumin, za’tar, baking soda, salt, and black pepper in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons.  If it seems a bit too lose (it was the case for me), add the chickpea or regular flour.

Place the patties on a liberally oiled baking sheet. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm.

Combine all the ingredients for the tahini sauce in a small bowl, serve with the chickpea burgers, with the toppings of your choice. 

ENJOY!

to print the recipe, click here

 

Comments: This was adapted from a great book by Lukas Volger, with all kinds of veggie burgers you might dream of, unusual combinations of flavors, I had a hard time deciding which one to cook first. I can tell you the next might be Butternut Squash, Black Bean and Chestnuts Burger… how about that? 

These Chickpea version had me worried all the way through serving time, and I even told the husband that we could be facing a Plan B, aka as Going Out for Dinner. I thought they were going to crumble in the oven, they seemed too delicate and not quite holding together. But the secret for all these burgers that incorporate grains and mashed veggies is to place them over a baking sheet well coated with oil, and let the oven do its magic. It forms a crust that gets things going in the right direction. Flip it once, gently, and that’s it.

I had to include the above picture because once I realized what I was doing, I laughed at myself. The drizzle of tahini sauce? I used a mini-piping bag, designed for ganache or tempered chocolate or Royal icing drizzles. Yeap. I might be just a tad obsessed.  You can use a fork, a spoon… or follow my twisted path. I won’t judge.

Please notice that the chickpeas are incorporated in the patties raw, just soaked in water for 24 hours. According to Lukas, that’s the best way to use them in veggie burgers, otherwise they will crumble as you try to cook them.  Something to consider if you try to design your own version.

The tahini sauce. Most recipes, in my opinion, add way too much tahini, to the point that the taste seems to glue to the back of the tongue and sit there until next day.  I prefer to have a hint of tahini, a bit more lemon, and the more pleasant saucy texture of a higher proportion of yogurt. You do what feels right for you, it’s your kitchen…

Leftovers were still pretty good next day, after a very quick warming up in the microwave. They go well with Kaiser rolls. I thought about including the rolls in this post, but I need to improve my shaping skills. If you like to see the recipe I used (everything was excellent, except my work shaping them), pay Karen a visit with a click here.

ONE YEAR AGO: Macarons with Ganache Noisette

TWO YEARS AGO: Quiche with Asparagus and Fennel

THREE YEARS AGO: Fakebouleh

FOUR YEARS AGO: Yellow Squash Soup

FIVE YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

SIX YEARS AGO: Chicken-Apricot Skewers

SEVEN YEARS AGO:  Asparagus Quiche

EIGHT YEARS AGO: Two-stage Pea and Prosciutto Risotto

NINE YEARS AGO: Mellow Bakers: Corn Bread