Cumin and Turmeric Roasted Carrots

 

Often overlooked, the carrot posses a magical ability to tantalize ones taste buds. The secret to a good roasted carrot is to really roast it. Roast it hard. A carrot that is lightly cooked is good, but a carrot that is charred, and dances along the line of burnt is amazing. I have found that dusting the carrots in a mixture of cumin and turmeric adds to the richness and depth of the roasted carrot. A beautiful yogurt dressing with herbs and lemon off set the richness and provide a bright and acidic counterpart that rounds out the dish. Follow your senses in the kitchen, but I will say that if you think the carrot is ready, leave it a little longer... scary I know, but it will be worth it. 

Serves 8

Ingredients

Organic Carrots (variety of colors) - 2 bunches unpeeled
Turmeric - 2 tbsp
Cumin (seeds toasted then ground) - 2 tbsp
Salt and Pepper - To taste
Olive Oil - 1/4 cup

Dressing

Greek Yogurt (Fage) - 1 1/2 cup
Lemon - 1 1/2 juiced
Olive Oil - 1/4 cup
Basil - 1 tbsp chopped
Mint - 1 tbsp chopped
Salt and Pepper - to taste
Pomegranate to garnish

Method

Start preheating the oven to 375 F. Begin to wash and peel the carrots. Take the stems off. 

Lay the carrots on a sheet tray and sprinkle with cumin, turmeric, salt and pepper. Drizzle with olive oil and mix with your hands, getting a nice coating of seasoning over each carrot. Lay them on the sheet tray evenly spaced. Place in the oven for 15 min. Check the carrot and if dark brown on the bottom turn over. Cook for an additional 10 min and then remove from the oven. 

Mix the yogurt, lemon, olive oil, basil, mint, salt and pepper, spoon over the carrots before serving. 

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy! 

Veganize This: Greening Up Your Sushi Rolls

In High School I fell in love with cooking, which led me to working at a local sushi restaurant right next to University of Colorado at Boulder; arguably filled with the most beautiful women in the country.  My journey began in the back...making rice and mixing wasabi. But over the next year I worked my way up through the kitchen and to the sushi bar. Yes, the sushi bar meant I could chat up all the beautiful girls I could handle. 

It was on one rare occasion when a particularly gorgeous girl sat in front of me. Being the uniquely independent Boulderite she was (and I'm sure still is), she made a special request. Vegan sushi...no rice...just veg. Now at this point my wheels started turning. I questioned how I would impress the new love of my life. I could no longer pull out my special dishes of Hamachi (yellow tail tuna) and Ponzu (a citrus soy). So I got creative and this is what I made. 

Ingredients 
Serves 4

Vegetable Roll
Toasted Nori Sheet - 4 
Broccoli Sprouts - 4 small handfuls (one per sheet)
Alfalfa Sprouts - 4 small handfuls (one per sheet)
Red Beet - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Jicama - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Red Bell Pepper - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cucumber - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Avocado - 8 thin slices, about half an avocado
Carrot - 8 battons (2 1/2 x 1/4 x 1/4 inch cuts)
Cilantro - spring
Basil - 8 leaves

Sauce
Ponzu -1/4 cup
Ginger - 1/2 inch nob 
Honey - 2 tsp

Method

For the roll  - First we must prepare all of our vegetables. I suggest that you cut them into small 'battons' (just shy of 2 1/2' x 1/4'' x 1/4'''). This will allow the texture of each vegetable to be recognized independently. Remember, we are going to roll this, so as long as the pieces are long and skinny, we are good to go! Lay your product out on a plate and hold on the side. Now it is time to roll...

On a dry surface, lay out the sheet of nori with the textured side facing up. If you are a vet, you can cut it in half and save some product. This will also make the roll a bit less chewy...otherwise you can lay the whole thing out. Next, evenly distribute the sprouts onto the sheet leaving a 1 inch space at the top. Place a few pieces of the basil and cilantro on the sprouts and then place a piece of each of the vegetables into the center of the nori. Ready...set...roll!  Give the exposed nori a little brush of water so it will stick to the other side. 

See, that was easy! Now for the challenging part: cutting. You want to cut the roll in half. Then we want to move those pieces next to each other and make three even cuts through the two halves. This will give us 8 beautiful pieces.

For the sauce -  Peel and microplane (grate) the ginger into the ponzu. Whisk in the honey and serve! 

Dreaming Of Bondi Beach And Avocado Toast

There is nothing more Aussie than avocado toast...when I went to Australia a few months back the avocado toast craze was in full swing. Lucky for me, two of my favorite things in this world are a perfect avocado...and a crispy piece of gluten free toast. If I want to make anyone smile - this is what I make for them.

When I stopped eating gluten, the thought of never eating grilled bread again made me quite sad. Until I found some amazing GF breads. My favorite? 'Udi's' - a good old Colorado based company with awesome 'millet, chia - gluten free bread'. 

I tend to make this when I am craving a satisfying, healthy and light midmorning, afternoon, night or late night snack... really whenever. Get creative with it, I happened to pick up some beautiful watercress at the Union Square Green Market - so I decided to make a nice salad this time.  

The Ingredients

Gluten Free - Bread (Udi's Chia Millett) - 1 slice
Organic Avocado - 1 each
Cherry Tomato - 3 each 
Lemon - 1/2 each
Watercress - small handful 
Local Honey - 2 tsp
Crushed Red Pepper Flakes - 1 tsp
Chili Honey (take 1/4 tsp of honey and pinch of red pepper and mix)
Olive Oil - 2 tsp
Apple Cider Vinegar - 1/2 tsp 
Salt and Pepper - to taste
 

Method

Avocado - First take your avocado, scoop it into a mixing bowl and mash it up a bit with the back of your fork. Next, season it with 2 tsp of olive oil, lemon juice, sea salt and pepper. Avocados can take a lot of salt so don't be too shy. Slice the cherry tomato in half length ways and gently fold it into the avocados. 

Toast - simply take the toast and grill it or toast it... which every you desire...

Watercress - drizzle a teaspoon of oil, honey, apple cider vinegar and some salt and pepper over the watercress. Gently coat the leaves, using only your hands to mix. 

The Finish - Take your perfectly grilled piece of bread, and scoop a nice hunk of avocado on to it. . . top it with the watercress salad and drizzle with chili honey.

Serve to your self of your favorite crush. It will make them smile - guaranteed.