Cumin-Roasted Salmon With Cilantro Sauce*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1018901-cumin-roasted-salmon-with-cilantro-sauce)

Roasted Chicken Thighs With Cauliflower and Herbed Yogurt

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt)

Yield: 4 to 6 servings

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or ½ teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1½ pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1¼ cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Directions

Heat oven to 425 degrees and set a rack in the center.

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.

Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Sweet-and-Spicy Roasted Tofu and Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1015879-sweet-and-spicy-roasted-tofu-and-squash)

Sweet and Spicy Roast Chicken

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken)


Ingredients
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
4 pounds of chicken, (8 pieces)
3 cups sliced carrots (¼-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish


Directions

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Za'atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini

Lower-FODMAP version, adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini)

INGREDIENTS

1 (14-ounce) package firm tofu, drained and patted dry

1 (15½-ounce) can chickpeas, drained, rinsed and patted dry

1 pint cherry or grape tomatoes

Salt and pepper

6 Tbsp lemon juice (2 + 4)

½ cup garlic-infused extra-virgin olive oil

2 Tbsp za’atar dry spice mix

1 teaspoon dried oregano or marjoram

2 Tbsp dried parsley

2 tablespoons soy sauce

¼ cup tahini

1 tablespoon honey

1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens

PREPARATION

Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more. 

Make the marinade:

Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice. 

Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.

Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.

Make the dressing: 

Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.

Cook:

Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.

Cover a sheet pan with aluminum foil. Spread  marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas. 

Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)

Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.

Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing

Banana Crumb Muffins

Adapted from the NYT (https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins)

INGREDIENTS
TOPPING

½ cup all-purpose flour

¼ cup sugar

1 teaspoon cinnamon

4 tablespoons (1/2 stick) butter or margarine, room temperature

MUFFINS

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 large, ripe bananas, mashed

¾ cup sugar

1 egg, slightly beaten

⅓ cup butter or margarine, melted

PREPARATION
Topping: in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.

Muffins: in large bowl, combine dry ingredients. Set aside.

In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.

Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

Rebecca's Cranberry Jello Mold

Ingredients

2 packages of raspberry Jello

1 cup boiling water

1 cup chopped walnuts

1 1/2 cups diced celery

juice of half a lemon (2 1/2 tbsp)

2 cans whole cranberry sauce OR 1 can whole cranberry sauce and an equivalent amount of cranberry-orange relish           

 

Directions

In a large bowl, dissolve Jello in the boiling water.  

Add lemon juice and cranberry sauce(s) and let mix cool.

Add walnuts and celery.  

Oil (or spray) inside of a mold lightly with a vegetable oil.

Pour into mold and refrigerate.  

 

You can make it several days ahead.  Hardest part is unmolding it without too much melting.