ROASTED ALMOND SLICES RECIPES
ROASTED RED PEPPER TAPENADE RECIPE: HOW TO MAKE IT
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 fat.
ROASTED CAULIFLOWER RECIPE - NYT COOKING
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http//schema.org, Calories 43, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 268 milligrams, SugarContent 2 grams
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