This month is kind of a wacky month for my recipe roundup because three of these recipes come from one cookbook: Ottolenghi’s Jerusalem: A Cookbook*. I have a complicated relationship with this cookbook. I love it because everything that I make from it comes out so well, the pictures are beyond beautiful, and the recipes are truly inspiring, but I also find it challenging because many of the recipes include obscure ingredients that, truthfully, I am not willing to drop lots of money on to possibly use just once before they go bad. So I have started adapting when I use the book and so far that has worked out pretty well!…
Another month, another guest post from an awesome blogger! She is sharing an easy-to-make vegetable side that is always a huge hit in our house– cauliflower mash! Think mashed potatoes, but lighter….
One of the foods that I recommend most often to clients is roasted vegetables. For the busy cook, they are great because they are easy to make, very forgiving in terms of cooking time, and can be made in bulk and then used throughout the week in various dishes.
I also love them for how versatile they are. You can use them on their own as a side dish or include them in a huge variety of dishes including omelets, pastas, grain salads, pizzas, quesadillas, wraps, grilled cheese/paninis, stir fries. And you can flavor them in various ways–salt and pepper, indian spices, chili powder, parmesan, nutritional yeast, soy sauce, and bread crumbs are just a few of our favorite ways to have them….
I wish I could take credit for this genius recipe, but I truly can’t. I discovered it on The Kitchn and have been in love ever since. The reason I love their recipe so much is that the pastry is so incredibly simple both to make and to work with, and is composed of ingredients that I always have in the house.
The filling is where I change things up. And that is the beauty of an empanada- the filling can really be made of whatever you have in your house. Yesterday I made most of mine with a black bean, corn, and cauliflower filling (recipe below), but then ran out of filling so I quickly whipped up a tomato, peppers, and chickpea version for the last few pieces of dough. Both were delicious….