We love roasted vegetables—we could make an entire meal of them.

If your family won’t eat their share of boiled or steamed veggies, try roasting them—it’s easy. (Their daily “share,” by the way, is three to five half-cup servings.)

Preheat the oven to 400°F. Slice up root vegetables (or seasonal favorites). Beets, bell peppers, carrots, eggplant, onions, parsnips, turnips, zucchini—anything you have a hankering for (or that’s on sale). You can add sliced sweet potatoes or white potatoes, too. The slices can be as large or as small a dice as you like.

Toss the veggies in olive oil and season with a bit of sea salt and fresh-ground pepper, and any fresh herbs—parsley, rosemary, oregano, etc. Then, spread them out on a baking pan in one layer and bake until golden brown and fork-tender.

Roasted beets. Photo courtesy Zabars.com.

There are many variations to keep roast veggies interesting: Toss a bit of cinnamon, lemon zest, nutmeg or other favorite flavors with the olive oil.

You might win this gift tote with three
delicious jars of Dolce Nonna marinated
vegetables. Photo courtesy Dolce Nonna.  

If you like to dine and entertain with flair, you’ll want this week’s Gourmet Giveaway prize.

Everyone from foodies to those looking for shortcuts in the kitchen will appreciate Dolce Nonna Marinated Vegetables.

The Italian-style marinated veggies are made in small batches from the highest-quality ingredients. The Sweet Red Peppers, Eggplant and String Beans are hand-packed in the highest quality extra virgin olive oil, vinegar, Sicilian oregano, garlic and spices, creating versatile, all-natural ingredients that are a godsend.

Pull them from the pantry to create hors d’oeuvre, glamorous sandwich and salad garnishes, bruschetta, pasta toppings and more. The delicious, nutritious vegetables packed in heart-healthy olive oil are a guilt-free way to accessorize food.

Pairing #4 in McCormick’s Top Food Trends of 2010 is chives and fish sauce. You may have had the combination in an Asian restaurant. Now, you can enjoy it at home.

Different countries have their own ways of preparing the sauce, but anchovies are used most often (in Worcestershire sauce, garum, the nam pla of Thailand and Vietnam, and others); some nations or regions use shellfish (for example, belachan, or shrimp paste, in Malaysia), squid or other small fish.

Chives and fish sauce are used as salad
dressing instead of dipping sauce.
Photo courtesy McCormick.

The flavor is usually quite strong, so only a small amount is required for most dishes. Fish sauce can be purchased in Asian grocery stores or the Asian section of most supermarkets.

February is Sweet Potato Month. Sweet potatoes aren’t just for Thanksgiving—they’re delicious year-round and are more nutritious than white potatoes. For a fun family treat, make sweet potato chips—a delicious snack or side to any meat or vegetarian dinner.

Photo of North Fork sweet potato chips by Elton Lin | THE NIBBLE.

]]> http://blog.thenibble.com/2010/02/01/tip-of-the-day-sweet-potato-chips-for-sweet-potato-month/feed/ 0 http://blog.thenibble.com/2010/01/06/manishewitz-contest-recipe-falafel-sliders/ http://blog.thenibble.com/2010/01/06/manishewitz-contest-recipe-falafel-sliders/#comments Wed, 06 Jan 2010 16:54:32 +0000 admin http://blog.thenibble.com/?p=9434

It’s not too late to enter the 4th Annual Manischewitz Cook-Off, potentially win a $25,000 prize package and meet legendary chef Jacques Pépin! You have until January 31st to enter your recipe.

This year, the The Man-O-Manischewitz Cook-Off requires contestants to use Manischewitz’s new All-Natural Broth, made with real chicken and beef (and available in Chicken, Reduced Sodium Chicken and Beef).

The dish has to be kosher, but you don’t have to be kosher (or Jewish) to enter. People from many different backgrounds submit recipes. Preparing Jewish cuisine at home is no different from making Chinese, Indian, Italian, Mexican and other ethnic cuisines.

Entrants will compete for a chance to win the $25,000 grand prize package, which includes GE Profile kitchen appliances and cash. Five finalists will win an all-expenses paid trip to New York City to compete live on March 18th. Celebrity chef Jacques Pépin is the MC and head judge.

Last year’s grand prize winner: Falafel
Sliders by Amy Siegel. Photo courtesy
The Manishewitz Company.

RECIPE: MARVELOUS MEDITERRANEAN FALAFEL SLIDERS

Enjoy the 2009 winning recipe from Amy Siegel of Clifton, New Jersey:

Ingredients

- 1 envelope Manischewitz Falafel Mix from 6.4 oz box
- 2 pounds ground turkey*
- 1 cup mint leaves, chopped (addl. for garnish)
- 1 tablespoon olive oil
- 1 large Bermuda onion, thinly sliced
- 1 can tehina (tahini)
- 12 3-inch soft rolls
- 1 head Bibb lettuce, washed and patted dry
- Pepper
- Water
*Empire produces regular and light varieties of ground turkey. Use the regular variety for best results in this recipe.

Preparation

1. In a large mixing bowl, combine falafel mix, turkey, mint leaves, black pepper to taste and 3-4 tablespoons cold water, to moisten. Shape mixture into 12 small patties.
2. Heat a grill pan or large skillet over medium-high heat. Spray with non-stick cooking spray. Grill patties for 3-5 minutes per side, until no longer pink in center.
3. Meanwhile, heat a large skillet over medium high heat. Add olive oil and Bermuda onion. Sauté for 10-12 minutes, until softened and golden.
4. In a small bowl, stir together tehina with ¼ cup water. Add more water to make a thinner sauce, if desired, set aside. Heat rolls in a 250°F oven for 5 minutes, or until warm.
5. To assemble sliders: On a plate, place bottom half of roll, lettuce leaf, cooked patty, onions, 1 tablespoon tehina and top half of roll. Garnish with additional chopped mint leaves. Serve remaining tehina sauce on the side for dipping.

Mmm—no wonder the Caesar is one of
America’s favorite salads. Photo courtesy
McCormick.com.  

The Caesar Salad was not named for Julius Caesar. Heck, Parmigiano-Reggiano cheese wasn’t invented until 1597 C.E.

It was restaurateur Caesar Cardini, owner of Caesar’s restaurant in Tijuana, Mexico, who created the salad in 1924.

]]> http://blog.thenibble.com/2010/01/06/recipe-the-original-caesar-salad/feed/ 0 http://blog.thenibble.com/2009/12/16/tip-of-the-day-christmas-salad-recipe/ http://blog.thenibble.com/2009/12/16/tip-of-the-day-christmas-salad-recipe/#comments Wed, 16 Dec 2009 12:58:12 +0000 admin http://blog.thenibble.com/?p=8848

Make a beautiful red-and-green Christmas salad by adding “red” greens to your vegetable mix.

If you can’t find the more exotic red lettuces—red leaf lettuce, red oak lettuce and red romaine—most stores carry the naturally red-veined chard, baby kale and radicchio. You can mix them with regular green leaf lettuces, if you like.

You also may find red endive and red mustard greens. For more color, slice very thin rings of red and green bell peppers, and slice water chestnuts into thin disks as “tree ornaments.”

Use an elegant vinaigrette. Try fine olive oil with a sherry or Champagne vinegar in a 3T:2T proportion and a pinch of dry mustard; add salt and fresh-ground pepper to taste. Instead of regular table salt, wen add more flavor with a seasoned salt, like saffron salt, fennel salt or other artisan salt blend.

The red-leaf lettuce at top makes a festive
Christmas salad. Photo by Scott Bauer | U.S.
Agricultural Research Service.

]]> http://blog.thenibble.com/2009/12/16/tip-of-the-day-christmas-salad-recipe/feed/ 0 http://blog.thenibble.com/2009/12/06/tip-of-the-day-exotic-fruit-of-the-month-club/ http://blog.thenibble.com/2009/12/06/tip-of-the-day-exotic-fruit-of-the-month-club/#comments Sun, 06 Dec 2009 12:53:48 +0000 admin http://blog.thenibble.com/?p=8530

Divide a dragonfruit at the dinner table.
Photo courtesy Melissas.com.  

Dragonfruit, Korean pears, pomegranates and cinnamon persimmons are just four fruits in season now that most people have never tried. Others, like cherimoya, jackfruit and coquitos are available year-round.

You can give these fruits as gifts (Melissas.com has individual boxes and monthly “club” gifts). But give them to your own household, too.

Pick a specific day of the month—the first Monday, the third Sunday, e.g.—to be Exotic Fruit Day in your home. Have your featured fruit for dessert or at brunch, experience different tastes and build your knowledge base.

If there’s no market in your town where you can pick up exotic produce, Melissas.com is happy to oblige.

]]> http://blog.thenibble.com/2009/12/06/tip-of-the-day-exotic-fruit-of-the-month-club/feed/ 0 http://blog.thenibble.com/2009/11/29/tip-of-the-day-truffle-peelings-truffle-bargains/ http://blog.thenibble.com/2009/11/29/tip-of-the-day-truffle-peelings-truffle-bargains/#comments Sun, 29 Nov 2009 12:22:20 +0000 admin http://blog.thenibble.com/?p=8339

Truffle season is upon us, and black winter truffles will be coming into the market soon. If you’re jonesing for the heady aroma and taste of black truffles, but going out for a plate of truffled pasta isn’t an affordable fix, look for a jar of truffle peelings and make your own special dinner entrée or first course.

The peelings are the shaved outer layer of the whole truffle. They’re easy to find online; MarxFoods.com sells them. They may seem costly, but compare $85.00 or so for 8 ounces compared to more than $100 for one ounce of fresh black winter truffles.

1. Toss angel hair pasta with fine unsalted butter or truffle butter and the peelings—and use one of your nicest plates. A hearty red wine is a perfect companion.

2. You also can use the peelings in sauces, scrambled eggs and mashed potatoes or as garnishes.

Be careful—it could become a habit!

Can’t afford the real thing (who can!)? Look
for jars of truffle peelings. Photo by Kelly
Cline | IST.

]]> http://blog.thenibble.com/2009/11/29/tip-of-the-day-truffle-peelings-truffle-bargains/feed/ 0 http://blog.thenibble.com/2009/11/18/tip-of-the-day-truffle-juice/ http://blog.thenibble.com/2009/11/18/tip-of-the-day-truffle-juice/#comments Wed, 18 Nov 2009 12:55:15 +0000 admin http://blog.thenibble.com/?p=7990

Add truffle flavor to a dish with some of this brilliant juice, available at specialty food shops. Created by soaking Italian and French truffles in a brine, it’s an easy way to introduce the heady flavor of truffles to a dish.

We use it in sauces, soups and stocks where we don’t want the added fat from our other favorite truffle-enhancement, truffle butter, another delicious and affordable solution. Truffle oil is yet another option (and great to spray on popcorn).

Truffles, glorious truffles. Photo by Kelly
Cline | IST.

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