January 4, 2012

Caramelized Oven-Roasted Carrots with Syrian Grill Spices


(I'm still working out the kinks of this new blog, so please bear with me as my posts might keep changing their format!)

Roasted vegetables help me get through winter months when its cold and dark outside (I know, I can't complain too much since I live in California where our winters are pretty mild). There is something about the natural caramelization that is comforting and accepting to the same flavors I enjoy on the grill. Carrots especially are a great addition to any meal since they appeal to savory and sweet lovers alike. This recipe is also incredibly easy and once you throw everything in the oven you are pretty much free to cook the rest of your dinner.

While I made this to accompany Moroccan-style braised chicken with lemon and date sauce, it's completely vegan and I think would go really well alongside a rich vegetable curry and jasmine rice. The original recipe I adapted mine from calls for  cumin (which can be little boring all on its own!), but I really love the way sumac and aleppo add a subtle smokey aroma and tangy flavor to compliment the sweetness of the carrots. To increase the heat, add a bit of cayenne or marash pepper.





Caramelized Oven-Roasted Carrots with Syrian Grill Spices
Serves 4




Ingredients

2 lbs of carrots (10-12 medium to large), peeled, cut diagonally into 1/2 inch thick slices2 Tb extra-virgin olive oil
2-3 tsp Siren Spices' Syrian Grill blend
1 tsp course sea salt (or to taste)
1/4 tsp cayenne or marash pepper (optional)


Preparation

1. Preheat oven to 400°F
2. Combine carrots, oil, spices, and salt in a large bowl
3. Spread in a single layer on a nonstick baking sheet
4. Roast carrots until tender and lightly caramelized, turning over once, approx. 35-45 minutes. 

December 29, 2011

Chicken Schnitzel with Hawaij (Gluten-free version included)




  • I tend to use the Hawaij for just about any dish because it's so versatile, especially for a curry! But this recipe was a whole new revelation. My mom would make chicken schnitzel for us growing up, but because it is fried, it was an occassional treat and even now I rarely make it (ok, almost never). BUT seeing how it was the last night of Hanukkah and fried foods are traditional, I got it in my head to try to see if the Hawaij worked as amazing as it did in my traditional chicken soup (recipe forthcoming!).....

    WOW!! Ok, truthfully I like just about anything fried (especially since I never get to have it due to my dietary restrictions), so I'm really easy to please. But I did manage to win over two Israelis and a picky husband so that counts as a successful recipe in my book! And this was using the gluten-free recipe which uses garbanzo flour instead of regular flour. The Hawaij was fragrant but subtle and lended a beautiful golden color to the crispy coating. It can be adjusted so just add another teaspoon or two for a really exotic flavor.



  • Chicken Schnitzel with Hawaij
  • (Gluten-free version follows)


  • Ingredients

  • 6 boneless, skinless chicken breasts, sliced thin, (or not, just pound the breasts out harder) about 1 1/2 pounds
  • Salt and freshly ground pepper to taste
  • 1 cup all-purpose flour
  • 2 tsp Siren Spices' Hawaij
  • 3 large eggs
  • 2 cups panko bread crumbs
  • Vegetable or peanut oil for deep frying  (I prefer peanut oil)



  • Preparation

  • 1. Place one cutlet at a time inside a large plastic bag. With a meat mallet (or can of beans/soup/etc.), pound the chicken slice as thin as possible and season with salt and pepper.
    2. Mix flour and Siren Spices' Hawaij and spread the mixture evenly in a flat baking dish. 
    3. Break the eggs into a pie plate and beat well. Put the bread crumbs into a third flat dish.
    4. Pour the oil into a heavy skillet 1/2-1 inch deep and heat over a medium flame until ALMOST smoking.
    5. Dip each chicken breast in flour, then in egg, and then in bread crumbs.
    6. Fry the schnitzels for 2 to 3 minutes on each side, until golden brown. (garbanzo flour might take a little longer)
    7. Drain the schnitzels on a plate lined with paper towels. Serve immediately and enjoy!



    NOTE: You can also try baking the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. I haven't tried it myself, but it should be a good way to keep the oil content down.

    GLUTEN-FREE VERSION:

    1. Substitute garbanzo flour for the flour and omit the panko breadcrumbs. 
    2. Dip chicken in egg first, then flour, then into the oil. 

    NOTE: This is the version I did in the photos and it turned out spectacular and no one seemed to notice the difference.