Recipe from Table for Two
Yield: 2 servings
Prep time: 5 minutes
Cook time: 45 minutes
Ingredients
2 large sweet potatoes, cut lengthwise
1/4 cup vegetable oil, divided
6 cloves of garlic, finely minced
Handful of parsley leaves, finely chopped
Salt
Instructions
Preheat oven to 450 degrees and spray baking sheets with cooking spray.
Evenly divide the potatoes in a single layer onto the prepared baking sheets and drizzle the potatoes with ⅛ cup of vegetable oil.
Bake for 30 minutes or until potatoes are tender and cooked through, flipping halfway through.
Immediately place potatoes in a large bowl and toss with the remaining ⅛ cup of vegetable oil, garlic, parsley, and salt.
Notes
For crispier fries, after 30 minutes, increase oven temperature to 500 degrees Fahrenheit and let them bake for another 15 minutes.
Wednesday, December 31, 2014
Chilled Garlic Soy Cucumbers
Recipe from Table for Two
Yield: 4 servings
Prep time: 10 minutes
Cook time: 12 hours to marinate
Ingredients
2 large seedless cucumbers, sliced into 1/2-inch thick rounds
2/3 cup low sodium soy sauce
1 teaspoon sesame oil
6 cloves of garlic, mince
1/2 tablespoon granulated sugar
Instructions
Place cucumber rounds in a large plastic bag.
Whisk together soy sauce, sesame oil, garlic, and sugar.
Pour mixture over the cucumbers in the plastic bag. Seal the plastic bag tightly and shake the bag around, making sure to coat all the cucumbers.
Place in the refrigerator for minimum of 12 hours, shaking the bag every so often.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 12 hours to marinate
Ingredients
2 large seedless cucumbers, sliced into 1/2-inch thick rounds
2/3 cup low sodium soy sauce
1 teaspoon sesame oil
6 cloves of garlic, mince
1/2 tablespoon granulated sugar
Instructions
Place cucumber rounds in a large plastic bag.
Whisk together soy sauce, sesame oil, garlic, and sugar.
Pour mixture over the cucumbers in the plastic bag. Seal the plastic bag tightly and shake the bag around, making sure to coat all the cucumbers.
Place in the refrigerator for minimum of 12 hours, shaking the bag every so often.
Chinese Tea Eggs
Recipe from Table for Two
Yield: 6 eggs, 3 servings
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
6 eggs
2 tablespoon black tea leaves
2 teaspoon Chinese five spice powder
1 tablespoon salt
Instructions
In a large pot, cover the eggs with cold water and bring the water to a boil then let simmer for 12 minutes.
Remove the eggs with a slotted spoon but keep the cooking water.
With a spoon, tap the eggs all around until it's covered in cracks.
In the same pot with the cooking water, add the tea leaves, five spice powder and salt and eggs.
Cover the pot and bring to a gentle simmer and let steep for 1 hour.
Remove the pot from the heat after 1 hour and let the eggs cool down with the liquid for 30 minutes.
Remove the eggs from the liquid and put them in a bowl and run them under cold water just enough so they can be handled.
Yield: 6 eggs, 3 servings
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
6 eggs
2 tablespoon black tea leaves
2 teaspoon Chinese five spice powder
1 tablespoon salt
Instructions
In a large pot, cover the eggs with cold water and bring the water to a boil then let simmer for 12 minutes.
Remove the eggs with a slotted spoon but keep the cooking water.
With a spoon, tap the eggs all around until it's covered in cracks.
In the same pot with the cooking water, add the tea leaves, five spice powder and salt and eggs.
Cover the pot and bring to a gentle simmer and let steep for 1 hour.
Remove the pot from the heat after 1 hour and let the eggs cool down with the liquid for 30 minutes.
Remove the eggs from the liquid and put them in a bowl and run them under cold water just enough so they can be handled.
Spicy Roasted Chickpeas
Recipe from Table for Two
Yield: 4 cups
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
2 cans (15 oz each) garbanzo beans
1/8 cup olive oil
15 to 20 shakes of tabasco
1 teaspoon salt
1/2 cup freshly grated parmesan cheese
Instructions
Preheat oven to 400 degrees.
Drain and rinse the beans and lay on a flat surface, sandwiched between two paper towels and pat as dry as possible.
In a bowl, combine beans, olive oil, tabasco and salt and shake until well-coated, then spread on a large jelly roll baking sheet lined with parchment paper.
Bake for 40 minutes, or until crispy and starting to turn a light shade of brown on the outside. Shake the pan around halfway through baking so they don’t burn.
Pour into a large bowl and top with parmesan cheese.
Yield: 4 cups
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
2 cans (15 oz each) garbanzo beans
1/8 cup olive oil
15 to 20 shakes of tabasco
1 teaspoon salt
1/2 cup freshly grated parmesan cheese
Instructions
Preheat oven to 400 degrees.
Drain and rinse the beans and lay on a flat surface, sandwiched between two paper towels and pat as dry as possible.
In a bowl, combine beans, olive oil, tabasco and salt and shake until well-coated, then spread on a large jelly roll baking sheet lined with parchment paper.
Bake for 40 minutes, or until crispy and starting to turn a light shade of brown on the outside. Shake the pan around halfway through baking so they don’t burn.
Pour into a large bowl and top with parmesan cheese.
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