Please pass the peas

Tahini-Roasted Broccoli

February 19, 2016 Leave a Comment

Tahini-Roasted Broccoli from https://test.pleasepassthepeas.com

There are certain foods that I almost never cook, not because I don’t like them but because I can’t be bothered to deal with them.

These include:

Artichokes — happy to steam them whole and pluck off the leaves, but trimming them is too much trouble,

Fava beans — a skimpy yield and a pain to peel (although maybe there’s no need), and

Just about anything deep fried — becasue I don’t want to deal with all that oil.

I also have a decidedly love-hate relationship with tahini. It’s yummy stuff, good in sweet and savory recipes alike, but it’s also kind of a pain, what with all the separating and stirring.

This roasted broccoli makes great use of tahini, but it’s a recipe I kept putting off, primarily for the somewhat embarrassing reason that I didn’t feel like arm wrestling with my jar of sesame paste.

I like tahini, but I don’t like working with it. I’ve never really figured out a good way to emulsify everything, without bending one of my spoons in the process.

If anyone has any tips, I’ll gladly take them. I read somewhere that an immersion blender helps, but mine won’t fit in my tahini jar and scraping out the entire contents of the jar so that I could blend it together for the sake of two measly two tablespoons seemed like a lot of unnecessary effort.

In the end, I stirred the tahini as best I could but still had a few goopy lumps here and there. Smoother tahini would have been nice, but the broccoli was a win either way: nutty and lemony with crisp, almost caramelized, edges.

The entire recipe is ready in minutes (minus the time spent stirring tahini) and the leftovers were almost as good the next day.

It was enough to make me want to dip back into that tahini jar for another batch — and that’s saying something.

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Tahini-Roasted Broccoli

Yield: serves 2-4, as a side

Adapted from Food52.

A nutty, lemony spin on roasted broccoli, this recipe takes just minutes to prepare (assuming your tahini is already well-stirred).

The original recipe calls for kosher salt, which I had and used, but table salt will work too. If you use table salt, I'd recommend starting with about half the amount and adding a little more if needed.

The recipe also suggested sprinkling extra lemon juice over the finished dish. I love lemon but thought the broccoli had plenty of lemony flavor without an extra spritz of juice, so you might want to try a piece first.

  • 2 tablespoons tahini, well stirred
  • 3 tablespoons fresh lemon juice, plus more to serve
  • 2 large cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • several grinds black pepper
  • 2 tablespoons olive oil
  • 4 cups broccoli (about one large head), cut into bite-sized florets

Preheat oven to 450° F.

Place all of the ingredients except for the broccoli in a large bowl and whisk to combine. Add broccoli and toss well to coat. Pour everything onto a parchment-lined sheet pan, spread the broccoli out into a single layer and bake for 10 minutes. Serve hot, squeezing a little extra lemon juice on top, if desired.

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https://pleasepassthepeas.com/tahini-roasted-broccoli/
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Filed Under: Sides, Vegan, Vegetarian, Winter Tagged With: broccoli, lemon, tahini

Meyer lemon curd

January 9, 2014 Leave a Comment

meyer lemons from https://test.pleasepassthepeas.com

When I was in third grade, two of my best friends and I pooled our meager resources, walked to the nearby grocery store and bought our teacher a little, flowering houseplant.

Sycophants, clearly, but I also think the teacher had suffered some sort of personal tragedy — I can’t remember what  — and we wanted to express our sympathy. Impressed with our purchase, we carried the plant back and set it on the floor of my friend’s bedroom.

You can probably see where this is going…. 

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Filed Under: Dessert, Vegetarian, Winter Tagged With: lemon

Chewy molasses sandwich cookies with meyer lemon filling

January 6, 2014 Leave a Comment

molasses cookies with meyer lemon filling from https://test.pleasepassthepeas.com

Sometimes you make something and, right away, you know it’s a winner. But often, it takes quite a bit of trial and error before kitchen experiment turns into a recipe worth keeping.

I started making molasses cookies last month, to send in holiday care packages.

I tried an online recipe so bad that, after foisting a cookie on my husband, I threw the rest of the batch out. I devised my own approach the next time around and was much happier, but then a subsequent batch turned out almost rubbery. I wondered what went wrong until much later that evening when we discovered an egg still resting on the kitchen counter.

Fortunately, I remembered the egg the next time and, after a few more adjustments, the end result was a soft, chewy molasses cookie coated with sugar for a little sweet crunch…. 

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Filed Under: Cookies, Dessert, Vegetarian, Winter Tagged With: cookies, lemon, molasses

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