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Category Archives: roasted

Roasted Campari Tomato Sauce

09 Sunday Nov 2014

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, Italian, roasted, vegetarian/vegan

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baked, campari tomatoes, dairy free, fall, food, garden fresh, gluten free, healthy, healthy recipe, recipe, recipe blog, roasted, roasted tomatoes, tomato, tomato sauce, vegan, vegetable, vegetarian

Oven-roasted Campari tomatoes with garlic and fresh herbs. 

Oven-Roasted Campari Tomato Sauce Recipe

Late season tomatoes have been on sale around here, but they don’t seem to have the same burst of flavor as juicy summer tomatoes. That didn’t stop me from grabbing a basket of Campari tomatoes when I eyed them on sale. I also brought home a beautiful spaghetti squash and since I already had the oven on to roast the squash, I decided to throw the tomatoes in too – why not?! The garlic, scented oil and herbs from the roasting pan combined with the tomatoes to create a lovely flavor-packed sauce that I’ll be craving long after it’s gone.

Slow roasting tomatoes brings out an incredible depth of flavor. These tomatoes are delicious fresh out of the oven, and I can think of so many uses for them if you choose not to make them into sauce. A roasted tomato crostini with herbed ricotta would be divine. Creamy burrata piled with roasted campari tomatoes, fresh basil and bright extra virgin olive oil would be a delicious way to begin a meal. You could even use these to add to pizza toppings! I’m sure you’ll dream up your own ways to use them once you try them…

Fresh Campari Tomatoes

I borrowed a lot of inspiration for this recipe from David Lebovitz. I tend to trust anything he makes, so when I was trying to decide which direction I wanted to go with these tomatoes, I stumbled upon his recipe. He happened to use exactly the herbs that are abundant in my garden right now along with fresh garlic, which was just what I was thinking.

I let this batch of tomatoes tag along with the spaghetti squash in the oven. My oven was set at 400 degrees F and I put the tomatoes in for about 15-20 minutes at the full temperature, and then I turned the oven off and left the tomatoes in for about an hour, or until my oven had finished its cool-down process.

Roasted Campari Tomatoes Recipe via Tsiporah Blog

Roasted Campari Tomato Sauce

Ingredients

14 Campari Tomatoes, halved
2 tbsp Good olive oil
3 Sprigs each fresh thyme and rosemary
2 Garlic cloves, slivered
Sea salt and fresh black pepper
Fresh basil (optional)

Directions

Pre-heat your oven to 400 degrees* (if you are not already using it for something else). Spread the olive oil in a baking dish large enough to fit all of the tomatoes. Be sure to cover all of the corners and sides of the baking dish. Wash and dry the herbs and lay them in an even layer on the bottom of the baking dish. Next, slice the garlic cloves. You can use more or less depending on your preferences. Scatter the garlic amongst the fresh herbs. Halve each tomato and place them cut-side-down in the pan and sprinkle with sea salt and black pepper.

Place in the hot oven on the middle rack and allow the tomatoes to roast at full temperature for up to 30 minutes, taking care to avoid burning them. Turn off the oven and allow the tomatoes to slow-roast for as long as you like. You can occasionally check on them with the oven light to see how they’re doing, but don’t open the oven and let heat escape. I left mine in the oven for about 15-20 minutes at 400 degrees before turning my oven off and letting them coast for about 45 minutes to an hour.

Roasted Campari Tomato Recipe

If making tomato sauce – allow the tomatoes to cool enough to handle. Remove any tomato stems and rosemary sprigs from the pan and discard. Dump all of the remaining ingredients into a blender. Use a rubber spatula to be sure to get all of the pieces of garlic and every drop of the olive oil into the blender. Optional: add a few fresh basil leaves. Puree into a smooth sauce. Use immediately, or pour the sauce into jars. Use within a week.

Roasted Campari Tomato Sauce

*Note: the temperature of the oven doesn’t matter very much as long as you have time to spare. It can be lower than 400 degrees, but it will take longer for the tomatoes to cook.

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Pomegranate Rainbow Carrots

15 Wednesday Oct 2014

Posted by Nicole Small in Autumn/Fall, dairy free, easy recipe, gluten free, healthy recipe, Holidays, roasted, vegetarian/vegan

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Tags

autumn, autumn recipes, carrots, dairy free, fall, gluten free, healthy recipe, holiday recipe, recipe, roasted, vegetable, vegetarian

Tender roasted rainbow carrots with a sweet and tangy pomegranate sauce and fresh pomegranate seeds. 

Rainbow carrots are one of the prettiest early Fall root vegetables available right now; their vibrant hues add a beautiful pop of color to your plate. I was excited to find them on sale for just fifty cents per pound at Sprouts! I knew exactly what I wanted to do with them – I love the sweet earthiness of roasted carrots, and with the hint of an Autumn chill in the air, roasted veggies have been on my wish list.

Pomegranate Rainbow Carrots! #recipe

Trader Joe’s Pomegranate Vinegar* is actually surprisingly delicious just mixed with honey. I’d be lying if I said I didn’t swipe my finger across the bowl after I tossed the carrots with this bright dressing. The fresh pomegranate seeds play off of the hint of pomegranate flavor from the vinegar, and the fresh herbs add a layer of depth (and deliciousness). These carrots are super easy; just cut them up, dress them and let them roast into sweet and savory goodness.

Ingredients

2 lbs Rainbow Carrots, peeled and sliced**
3 tbsp Trader Joe’s Pomegranate Vinegar
1/2 tbsp Balsamic Vinegar
3 tbsp Honey
1 1/2 tsp fresh thyme, divided
1 1/2 tsp fresh rosemary, divided
Olive Oil
1/2 cup Pomegranate Seeds

Pomegranate Roasted Rainbow Carrots via Tsiporah Blog

Directions

Spread a tablespoon of olive oil all over the inside of a Corningware dish or another deep baking pan. Peel and rinse the rainbow carrots and then cut them into equal sized slices so that they cook evenly.

Rainbow Carrots Recipe via Tsiporah Blog

Chop the rosemary and take the thyme leaves off of their stems. Add the carrots to your baking pan layered with 1 tsp each of the fresh rosemary and thyme.

Mix together the Pomegranate Vinegar, balsamic vinegar and honey in a small bowl.

Pomegranate Honey Sauce for Roasted Pomegranate Rainbow Carrots via Tsiporah Blog

Pour the sauce mixture over the carrots and cover the pan with foil.

Bake for about 1 hour total. Take the pan out every 20 minutes or so to toss the carrots together with the sauce. They are done when the carrots have a tender bite.

Top with fresh pomegranate seeds and additional fresh thyme and rosemary (optional) to serve.

Pomegranate Roasted Rainbow Carrots

Enjoy!

*This is not a sponsored post for Trader Joe’s Pomegranate Vinegar.

**Note – this is a fairly large batch, it would serve 4-6 really enthusiastic carrot lovers as a side dish. I like to make a big batch to keep in my refrigerator as an easy side dish for my meals throughout the week, but if you are making a small dinner for your family you can cut this recipe in half.

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Fish Tacos with Chipotle Avocado Cream

16 Saturday Mar 2013

Posted by Nicole Small in dairy free, gluten free, grilled, recipe, roasted, sauce, spicy

≈ 3 Comments

Tags

dairy free, food, food blog, gluten free, grilled, healthy, healthy recipe, Mexican, recipe, recipe blog, roasted, spicy, summer, tacos

The Arizona heat has crept up on us this year. The sun’s warmth on our skin is a reminder that Summer will be here before we know it. It’s the time of year when the birds are chirping, the sunshine is warm but the breeze is cool, and the air is fragrant with slight scent of flower blossoms. It’s funny how time can go by so quickly. In Phoenix, Spring comes earlier; while those in some states are watching snow fall, Arizonans are rolling out their beach towels and firing up the grill. Around this time of year (and let’s be honest, also year-round), my fish taco craving kicks into high-gear.

Fish tacos are the staple food of summer for me. Their perfect combination of fresh citrus and a hint of spice lets us think of sunshine and pool time.

Grilled Fish Tacos | via Tsiporah Blog

We enjoyed these tacos al fresco, with sound of the breeze through the palm trees, reminiscent of sunny days on the shore in Coronado. This recipe combines a tangy green salsa with a smoky avocado cream, a zingy cabbage slaw and fresh marinated cod served on lightly crisped tortillas. We didn’t waste any time before digging in, poolside of course.

Fish Tacos with Chipotle Avocado Cream

Makes 5 fish tacos and plenty of leftover salsa and slaw

Citrus-Marinated Cod

Grilled Citrus-Marinated Cod | Via Tsiporah Blog

Ingredients

Juice of 1/2 lime
Juice of 1 lemon
Juice of 2 oranges
1 Tbsp Tequila
1/2 Tbsp Adobo Sauce
1/2 lb cod
Spices (chili powder, garlic powder, lemon pepper, paprika, etc.) to your liking.

Directions

Combine citrus juices, tequila and adobo sauce and whisk together. Place fish in marinade and refrigerate for at least an hour. Turn the fish over halfway through to ensure even coverage of the marinade.

Remove fish from marinade and sprinkle with spices of your choice. Use an oiled paper towel and a pair of tongs to oil your heated grill. Sear the fish on both sides until done, about 10 minutes total. Alternatively, you can grill it in foil, which keep the fish from falling apart.

Grilled Tomatillo Salsa

Grilled Tomatillo Salsa | via Tsiporah Blog

Ingredients

1 Tbsp Olive Oil
1 Poblano Pepper
5 Tomatillos
1/2 Jalepeno
1/2 Sweet White Onion, Quartered
3 Tbsp Cilantro, roughly chopped
1/2 Tbsp Lime Juice
1/2 Tbsp Honey
Salt, to taste

Directions

Combine poblano, tomatillos, jalepeno, and onion in a metal pan. Rub with olive oil and place on the grill over medium heat. Allow the peppers and tomatillos to char. Once they are done, remove the poblano and place it in a paper bag. Place the rest of the ingredients in the bowl of a food processor. After about 5 minutes, remove the poblano from the bag and peel the charred skin off of the pepper. Cut the poblano in half and remove the stem and seeds, place the flesh of the pepper into the bowl of the food processor. Blend all of the ingredients together until smooth, tasting for salt. Refrigerate until needed.

Chipotle Avocado Cream

Grilled Fish Tacos with Chipotle Avocado Cream | via Tsiporah Blog

Ingredients

2 Avocados
2 Chipotle Chilis (in adobo sauce)
Juice of 1/2 lime
1 Tbsp Cilantro, roughly chopped
1 Tbsp Shallot, roughly chopped
~1 Tbsp Water, as needed to blend

Directions

Combine all ingredients in the bowl of a food processor and blend until smooth. You can add more water to help it along if it gets too thick. Refrigerate, covered, until needed.

Red Cabbage Slaw

Red Cabbage Slaw for Healthy Grilled Fish Tacos | via Tsiporah Blog

Ingredients

1 Tbsp Red Onion, thinly sliced
2 cups Red Cabbage, thinly sliced
1/2 tsp Jalepeno, minced
1 tsp Brown Sugar
Juice of 1/2 lime
1/2 Tbsp Rice Wine Vinegar

Directions

Thinly slice cabbage and red onion and combine with minced jalepeno. In a separate bowl, dissolve brown sugar in the lime juice and rice wine vinegar to make a light sauce. If you prefer a creamy slaw, you can also add greek yogurt or light sour cream. Mix all ingredients together and refrigerate until needed.

To assemble

Toast five tortillas on the grill. Spread a bit of each sauce on the tortillas and top with grilled cod and cabbage slaw. Serve with a lime wedge.
The avocado cream is the most addicting thing I have made in a long time. I whipped up a huge batch for our Bachelor season finale last Monday and everyone was raving about it! Even if you don’t make the tacos, just make the avocado cream. It’s great with chips or any Mexican-style dish. These tacos would also be fantastic with a Watermelon Mojito, don’t you think? You could even adapt it to a Watermelon Margarita!

Happy Spring!

Healthy Grilled Citrus-Marinated Fish Tacos | gluten-free, dairy-free | via Tsiporah Blog

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Roasted Butternut Squash & The Perfect Autumn Salad

16 Friday Nov 2012

Posted by Nicole Small in Autumn/Fall, gluten free, Holidays, recipe, roasted, salad, salad dressing, Thanksgiving

≈ 1 Comment

Tags

autumn, butternut squash, fall, food blog, food blogger, gluten free, holidays, recipe, recipe blog, recipe blogger, roasted, salad, salad dressing, salad recipe, thanksgiving, thanksgiving recipe

Butternut squash has quickly become one of the most adored and quintessential Autumn favorites on menus and kitchen tables alike. The first time I really ever had butternut squash that I loved, the squash was cut into bite-sized pieces and roasted to a slight crisp, spiced and salty and sweet all at the same time. Though I have since diversified my spice blends, integrating warming cinnamon and nutmeg with honey, I always return to this same recipe.

butternut squash recipes

My work schedule is quite hectic. With four jobs, I don’t always have time to completely think my lunches through. On the days when I work from the office, my lunch is usually quickly thrown together with mixed greens and various toppings… Hopefully the combination forms a salad that will sound as appealing at lunch time as it did when I was sleepily and haphazardly putting it together! One day in particular, I combined pomegranate seeds, roasted butternut squash, and a balsamic vinaigrette. Lunchtime was disappointing that day, as I was left thinking of all the things I could have added to the salad to make it even better… I was determined to try again.

Perfect Autumn Salad - Great Thanksgiving Recipe!

The next day I got it right. This salad has everything; the apple balsamic vinaigrette contributes a rich tang alongside crunchy pomegranate seeds and fresh apple, which both add to the sweetness that is achieved with the butternut squash. Spicy chicken sausage, feta cheese and crunchy pecans and walnuts put the final touches on this gorgeous Autumn salad. I can see this salad as an individual lunch, as pictured here, or as a starter salad to your next dinner party or Thanksgiving gathering.

Roasted Butternut Squash

Serves 4 (depending on size of squash)
Time: 1 hour

Ingredients

1 medium sized butternut squash
2 Tbsp coconut oil, melted
3/4 tsp chili powder (light/mild)
1/4 to 1 tsp hot chili flakes (optional)
1 tsp onion powder
1 tsp garlic powder
3/4 tsp smoked paprika
1/4 tsp freshly cracked black pepper
3/4 tsp salt

Directions

  1. Cut the top and bottom ends off of the squash. Peel all of the thick skin off with a vegetable peeler. *Be careful when peeling and chopping!* How to roast butternut squashHow to make butternut squash
  2. Cut the squash in half lengthwise, scoop out the seeds. You can reserve the seeds to roast them (like pumpkin seeds, but smaller and way cuter) if you want to- I usually do. Roasting butternut squashRoasted butternut squash seeds

    Roasted squash seeds

    Rinse and reserve seeds. To roast, sprinkle with salt and spread on a tinfoil-lined baking sheet. Roast for about 12 minutes, until crisp, tossing once halfway through the cooking time.

  3. Slice the squash into 1 inch half-circles and half-moonsRoasted butternut squash
  4. Chop into 1 inch cubes and place in a large bowlRoasted butternut squash recipeButter nut squash recipe
  5. Sprinkle all of the spices on the squash and toss to coat.Spiced butternut squash for thanksgiving
  6. Grease a cookie sheet with 1/2 tbsp melted coconut oil and spread butternut squash cubes evenly (you will probably need 2 baking sheets). Drizzle 1-1 1/2 tsp melted coconut oil evenly over the butternut squash.
  7. Bake at 375 degrees F for about 25-35 minutes, tossing half way through. The squash is done when it is tender and the edges are slightly crispy.
Roasted butternut squash recipe

Yum!!!

The Perfect Autumn Salad

Serves 2
Time: 10 minutes

Ingredients

1 Tbsp apple butter
2 Tbsp balsamic vinegar
3 1/2 Tbsp extra virgin olive oil
Freshly cracked pepper
3 cups mixed greens
1 apple, chopped
1/3 cup pomegranate seeds
1 spicy chicken sausage, removed from casing and cooked
1-2 oz feta cheese, crumbled (optional)
Pecans and Walnuts, to top

Directions

Combine apple butter, balsamic vinegar, olive oil and pepper in a small container. You can also add thyme or rosemary if you would like. Seal tightly and shake vigorously to combine. Set aside.

Wash greens and apple. Cut apple into bite-sized pieces and add to the greens in a salad bowl. Add the pomegranate seeds, sausage, nuts and feta. Toss with vinaigrette and enjoy!

Autumn Salad Recipe via Tsiporah Blog

I hope that you are all as excited for Thanksgiving as I am!!

Tell me, what is your favorite Autumn salad? I have seen some very innovative ones lately!

Find another salad favorite here: Tangy and Sweet Arugula Salad

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