Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Wasabi Deviled Egg Stuffed Asian Meatballs in Wonton Wrapper

Someone in one of my food groups made a deviled egg stuffed Scotch Egg….As soon as I saw it I thought of doing some sort of Asian Meatloaf stuffed with a wasabi deviled egg so that is how this came to be. This makes around 6 servings.

Ingredients for around 6 servings

6 hard boiled eggs peeled

1 lb ground meat (I used lean 93% turkey)

1/4 sweet onion – fine chop

5 garlic cloves – ground to paste or microplane

1 Tablespoon dark brown sugar

2 Tablespoons soy sauce

1/2 teaspoon sesame oil

1 Tablespoon rice wine vinegar

1 Tablespoon black vinegar

1 Tablespoon Sichuan chili crisp (I used Fly By Jing Brand)

1 Tablespoon hoisin (plus more to serve with)

1/4 cup scallions

1/4 cup pea sprouts – chopped

1/4 cup cilantro (just leaves and tender stems) – chopped

1/2 teaspoon ground ginger powder (I didn’t have fresh)

1/2 teaspoon crushed red pepper

2 eggs beaten

1 1/4 cup whole wheat panko bread crumbs

non stick spray

dry wasabi – to taste

Chinese mustard – to taste

mayonaise – to taste

about 4 oz. dumpling sauce (I used Fly By Jing Brand…or you can substitute hoisin sauce)

1 package of wonton wrappers (I used a little more than 1/2 a package)

Directions

Set the oven to 350 degrees F. Spray a baking sheet with non stick spray and set to the side.

In a large bowl combine the meat, onion, garlic, sugar, soy sauce, sesame oil, vinegars, scallions, ginger, red pepper, beaten eggs, panko, chili crisp, hoisin, cilantro and pea sprouts. Mix well and divide into 6 patties.

Roll each patty around one egg and set spaced out on non stick sprayed baking sheet. Repeat till done.

They go in the oven till cooked. Ovens and timing do differ but in my oven on the middle rack took 25 minutes.

When the loafs are cool enough to handle paint them with dumpling sauce.

Then you wet one or two wonton wrappers at a time and adhere them to the dumpling sauce coated loafs. Repeat till done.

slice what you need in half. Scoop out yolks. Mix yolks with a fork with wasabi powder, Chinese Mustard and Mayonnaise to taste and put back into egg whites.

You can finish with more scallions or chives, some sesame seeds, dumpling or hoisin sauce.

Wasabi Deviled Egg Stuffed Meatballs in Wonton Wrappers

Or you can leave the egg alone and eat them this way.

We enjoyed them both ways!

Enjoy!

Butternut Squash with Orange Vinaigrette. Pistachios, Pomegranate and Herbs

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Here’s another way to do butternut squash. I hasselbacked it (the way I cut it) but you don’t have to do that. You can cut in slices if you like. Feel free to add a little goat cheese or a quality feta cheese that isn’t too tangy. They would work here but I thought I had enough going on so here it is.

1 butternut squash – peeled, remove membrane with seeds, (if you squash is very small with thin walls you can hasselback) (If your squash is medium or bigger then you need to roast it at 425 degrees f for 10-15 minutes to get it soft enough to hasselback) ****OR**** just cut it up into cubes or thin slices…it really doesn’t FORKING matter. Serving size is impossible to judge because the size of the squash will differ and also your appetite will differ.

Ingredients for about 8 servings

4 Tablespoons unsalted butter – melted

1 orange + zest – you need the fresh squeezed juice and keep the zest separate

2 Tablespoons apple cider vinegar

1 teaspoon sea salt

1/2 teaspoon Aleppo red pepper (or substitute 1/4 teaspoon ground black pepper)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 Tablespoons extra virgin olive oil (this I guessed I just squirted the squash well with this)

1 hot pepper of your choice grated (I used a Mexican yellow pepper)

2 Tablespoons sugar

6 sprigs fresh thyme

2 oz roasted salted pistachios – smashed

1/4 cup pomegranate

2 Tablespoons fresh parsley leaves

non stick spray

Directions

Set your oven to 425 degrees F.

Spray a baking sheet with non stick spray.

In a large bowl mix together the butter, orange juice, vinegar, salt, pepper, cumin, and coriander. This mixture goes on your squash. Paint it on with a brush two times and then give it a spray of olive oil. YOU WILL HAVE EXTRA that you will use in about 15 minutes when you apply again.

In a small bowl mix together the orange zest, grated hot pepper and sugar. This gets sprinkled or rubbed on the squash. If you did cubes or slices add the thyme now. If you are doing hasselback add the thyme with the next 15 minutes.

Your squash goes in the preheated oven AGAIN for 15 minutes. Paint your squash again with the orange juice/butter mixture and put the squash back in another 15 minutes.

Now here is where things differ.

Depending on the shape and size of your squash and cutting the timing will differ greatly….If you did cubes the squash might be almost done.

If your squash is not done keep going every 10-15 minutes and paint on the thickened juices that are oozing from the squash till it’s done to your liking.

Apply pistachios, pomegranate and parsley and then serve.

Butternut Squash with Orange Vinaigrette Pistachios Pomegranate and Herbs

Enjoy!

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa Recipe

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I had to come up with a delicious zucchini recipe and here it is. I made a tasty sunflower seed crust for the zucchini and it is really delicious with roasted tomatillo salsa and cotija cheese. Add a few pickled red onions to jazz it up if you make them. Zucchini doesn’t have to be boring anymore.

Ingredients for around 6 servings

3 medium zucchini – ends removed, cut in half long ways

3 oz unsalted roasted sunflower seeds

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 egg lightly beaten

fresh crushed sea salt to taste

fresh ground black pepper to taste

3 Tablespoons extra virgin olive oil

1 1/2 lb tomatillos – husk removed, tomatillos washed well , quartered

6 jalapeños – stem and core and seeds removed – chopped

1 large onion – chopped

1/2 head garlic – leave the cloves in their skins…they get roasted that ways and pop out really easy after roasting

1/8 oz fresh epazote leaves – chopped

1 oz fresh cilantro leaves and tender stems – chopped

1/2 lime – just the fresh squeezed juice

1/2 teaspoon sea salt

optional 1-2 chiltepin – crushed or to taste – your salsa will taste even better if you use chiltepin I got mine locally (I forgot from either Bly Sky Farms or Crocked Sky Farms) or you have to mail for them.

1/4 cup white vinegar

Directions

Make the salsa first.

The tomatillos, jalapeños, garlic, and onions all go under broiler till charred. You might want to do them separately because they get done at different times. Pop out the garlic from the skins and throw out the garlic skins. Then when they are all charred up you blend the tomatillos, jalapeños, garlic, onion, epazote, cilantro, lime juice, sea salt (chiltepin if using) and vinegar together. This is delicious and you will love it. If it’s a little too thick you can thin it with a little water. Either set this to the side or refrigerate if you are using latter.

The zucchini get laid out on a baking sheet cut side up. Paint the cut side up with the beaten egg. Season to taste with fresh crushed sea salt and fresh ground pepper.

Set the oven to 400 degrees F.

In a spice grinder ground the sunflower seeds till they are chunky and a little powdery. The ground sunflower seeds go in a small mixing bowl. Add the remaining salt and white pepper to the ground sunflower seeds.

The ground sunflower seed mixture gets sprinkled over each cut wet side of the zucchini. You will have a good layer of sunflower seed over each zucchini half. Then they get drizzled with oil. Then they go in the 400 degree F preheated oven till the zucchini is soft and the sunflower mixture gets golden. Timing will differ but in my oven mine took 45 minutes.

You MUST serve with the roasted tomatillo salsa. Cojita cheese, pickled onions and a little sour cream would be really great too!

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa

This is DELICIOUS!

Asian Dressed Beets with Pear Potatoes Black Garlic Ketchup and Thai Basil Recipe

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I’m always coming up with another way to do beets and this is what I’ve come up with for today. Beets are usually on sale and almost never go bad so I often have them in my refrigerator. I’m also growing fresh Thai Basil in my Areo Garden. I happened to be reading someone else’s recipe with Black Garlic Ketchup but it wasn’t anything like mine so I thought I could do a better black garlic ketchup. That is how I got the idea to do that and to add potatoes. I’m happy to say this recipe came out tasting great. My beets are always really great because I cook them different. I roast them with a mixture of sugar, vinegar and water so they are tasty and never too earthy. This makes around 4 smaller sized servings.

Ingredients for around 4 servings

1 lb beets – peeled (cut if you want or leave whole…if you cut they will get done quicker) (I left mine whole and mine took around 90 minutes)

1 potato peeled cut in any shape you like – (chips, fries, waffles)

salt to taste ( a very small amount to season potatoes)

pepper to taste ( a very small amount to season potatoes)

2 Tablespoons oil (I used canola)

1/2 cup sugar

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon sea salt

2 Tablespoons minced black garlic (ketchup)

1 teaspoon soy sauce (ketchup)

1 1/2 teaspoons sugar (ketchup)

2 Tablespoons rice wine vinegar (ketchup)

3 oz tomato paste (ketchup)

1/8 teaspoon ground ginger (ketchup)

2 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoons red wine vinegar

1 teaspoon sesame oil

1 lime – just the fresh squeezed juice

1 pear – cut in slices

1 handful fresh Thai Basil leaves

Directions

Preheat oven to 400 degrees F.

Get out a roasting pan and add the beets, sugar, red wine vinegar, water and a pinch of sea salt. Put this in middle rack of oven. Your potatoes also go on an oiled baking sheet and put them on either middle rack and drizzle or spray the potatoes with some oil. The beets are done when they are fork tender and the potatoes are done when they are browned then season them with salt and pepper to taste. Timing will differ……depending on size, freshness and oven placement. Most will be done starting in 35 minutes or more.

In a sauce pan heat up the tomato paste well then add the soy sauce, sugar, rice wine vinegar and ginger till the sugar is dissolved. You might want to thin this down with some water and then add the black garlic. Take off heat.

In a small mixing bowl add the soy sauce, honey, red wine vinegar, and sesame oil. (This gets poured on the beets when out of the oven.

Cut up a pear and squeeze lime juice on it.

Put it all together. You can’t see in picture but I stood the potatoes cup in tiny hills of the black garlic ketchup. Arrange anyway you like and add fresh Thai Basil leaves.

You might want to add a few pea sprouts, chives and sesame seeds to jazz it up.

Asian Dressed Beets with Pear, Potatoes, Black Garlic Ketchup and Thai Basil

Enjoy!

Recipe Idea – Jalapeños Stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks -SINFULLY DELICIOUS!

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This is a no recipe – recipe idea I had. I made the FORKING AWESOME Vivian Howard’s Sweet Corn Pudding Soufflé (recipe is here on this site from only a few days ago). The only problem with soufflé is that you should only make what you can eat because the leftovers fall. I cut the recipe in half and still had leftovers that I froze. The leftovers taste amazing. Just take them from the freezer. WEAR GLOVES….and eye goggles and a mask to avoid painful jalapeño mishaps. Cut off enough to fill a jalapeño (after you remove the core).

These are the raw jalapeños stuffed with Vivian Howards frozen corn pudding soufflé

Just throw them in the oven at 400 degrees F until it looks cooked up (around 30-40) Top with fried leeks if you like.

Jalapeños stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks

It’s DELICIOUS! SINFULLY DELICIOUS!

Roasted Tomatillo Salsa Recipe

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I was gifted with 6 pounds of Tomatillos and around 50 jalapeños and a bunch of other produce. It seemed logical to make tomatillo salsa. I’ve made it a variety of ways over the the years (I made it stove top, I’ve made it gravy style and I made it as a fresh raw salsa). This time I’m charring up most of the ingredients for a different taste. This makes around 10 cups of salsa. The vinegar in the salsa will make it stay fresh for at least 2 weeks. I guessing that this will make around 20 servings.

Ingredients for around 20 servings

6 pounds tomatillos – peeled, washed and quartered

24 jalapeños – remove stem and core and then rough chop (wear gloves, a mask and onion goggles)

4 large onions – chopped ( I used sweet onions but it is traditional to use white onions)

2 small heads of garlic- break down the cloves, don’t bother peeling because you roast them and peel later

1/2 oz epazote leaves – chopped

2.5 oz cilantro leaves and only the tender stems

2 limes (just the fresh squeezed juice)

2 teaspoons sea salt

optional – 5 chiltepin – crushed (or to taste)…you salsa will taste even better if you use chiltepin….but you have to find them first.

1 cup white vinegar

optional – some water to thin some

Directions

Turn on your broiler.

The tomatillos, jalapeños, onions, and garlic all go on baking sheets and go under the broiler till charred.

This get blended with the epazote, cilantro, lime juice, salt and vinegar and if you are using chiltepin.

Now serve.

It’s DELICIOUS! Enjoy!

Low Fat Za’atar Potato Salad with Pickled Red Onions Artichokes Olives and Feta Cheese Recipe

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Za’atar is something delicious that you might not be familiar with. The spices in za’atar that I use are oregano, sumac (sort of lemon-like), cumin, sesame seeds, salt and pepper. These flavors also taste amazing on bread with olive oil. The recipe is low-fat because I made the pickled onions and they were an extra tasty batch that I just threw over the potatoes……They were pretty good just that way…Then I just added the artichokes, olives and feta cheese……..My idea of serving might differ from your idea of serving size. To me this make 6 small servings.

Ingredients for around 6 servings

1 red onion – sliced extra thin on a mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon ground black pepper

1/2 teaspoon mustard seeds

2 sprigs fresh thyme

1 1/2 lb potatoes – cut into chunks (I used small purple potatoes that were all different sizes….some I cut in half, some quartered, some got cut up more than that)

1 Tablespoon salt (to boil with)

optional – I – Hungarian pepper – cut in half (Hungarian peppers give a nice flavor to boiling potatoes…I just use the pepper to boil the potatoes with and then throw them out…I buy them at Asiana Market and keep a few in my freezer)

1 lemon – just the fresh squeezed juice

1 Tablespoon za’atar

1/2 cup artichokes – jarred marinated – rough cut

6 olives – cut across in slices

2 oz feta cheese – crumbled

1/4 cup fresh parsley leaves – chopped

2 teaspoons urfa pepper (or to taste)

2 Tablespoons extra virgin olive oil (or to taste)

Directions

You need to make the pickled onions about 4 hours before you make the potato salad or make the onions the day before.

The sliced onion goes in a small tub or bowl. Put a sauce pot on medium high and add the vinegar, salt, sugar, bay leaf, black pepper, mustard seed and thyme sprigs. Bring this to a boil. Reduce to simmer…Let it simmer about 5 minutes and pour over onions. Leave the onions sit out until they get to be around room temperature (remove bay leaf and thyme sprigs) and then put them in the refrigerator for around 4 hours or more….till you are ready to complete the potato salad.

When you are ready-

Medium boil the potatoes with salt (and optional Hungarian pepper if using) till fork tender (around 15 minutes).

Drain potatoes. Throw out Hungarian pepper (if used). Put potatoes back in pot. Add za’atar and the container of pickled onions. Mix carefully without breaking the potatoes. Let this sit out around 30 minutes for the liquid and flavors to absorb into the potatoes.

Then add the artichokes and olives. Squeeze the lemon juice on to it.

Top with feta cheese, parsley, urfa pepper, drizzle with olive oil. (if it needs salt or pepper for your taste add that too!)

Low Fat Za’atar Blue Potato Salad with pickled Red Onions, Artichokes, Olives and Feta Cheese

Enjoy!

Baked Spicy Taiwanese Flavored Peanut Cauliflower Recipe with Crispy Basil adapted from www.Chezjorge.com Taiwanese Popcorn Cauliflower Recipe

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I’m always looking for different ways to do cauliflower. I came across Taiwanese Popcorn Cauliflower by George L ( www.ChezJorge.com ). It looks like a really great recipe but I wanted to make it a little healthier by removing all the flour and frying. Instead of flour I replaced it with ground peanuts and instead of corn or potato starch I used an egg to hold everything together. The flavors are CRAZY AMAZING GREAT!******* I DO NOTE that this doesn’t come out very crispy*******so if you don’t like a roasted cauliflower texture than this is not for you. My idea of serving size may certainly differ from your idea of serving size. This makes around 6 smaller servings.

Ingredients for around 6 servings

1 + 1/2 cauliflower – cut in bite size florets

1/2 teaspoon granulated garlic

1/2 teaspoon sea salt

1 teaspoon cayenne pepper

1 teaspoon ground white pepper

1/4 teaspoon ground ginger

1 Tablespoon soy sauce

1 cup coconut milk

1 egg – lightly beaten

8 oz roasted salted peanuts – ground into chunky powder (I used spice grinder)

cup basil leaves (loose cup)

1 teaspoon olive oil (squirt on basil leaves)

1 teaspoon sea salt (finishing seasoning)

1 teaspoon granulated garlic (finishing seasoning)

1 teaspoon ground five spice (fishing seasoning)

1/2 teaspoon ground Sichuan pepper (finishing seasoning)

1/2 teaspoon ground white pepper (finishing seasoning)

1/4 teaspoon cayenne pepper (finishing seasoning)

non stick cooking spray

Directions

Set oven to 400 degrees F. Spray a baking sheet with non stick spray and set it to the side. You will need a second baking sheet for the basil.

In a large bowl mix together the garlic, salt, cayenne, white pepper, ginger, soy sauce, coconut milk, egg, and ground peanuts. Mix well. Add cauliflower and gently mix. The coated cauliflower florets go in a single layer spaced out a little on the baking sheet. Put the baking sheet inn the middle rack of the oven. Cook until cauliflowers are lightly browned and are cooked threw. Timing may differ but mine were done in 30 minutes.

Make the finishing seasoning.

In a small bowl combine the salt, garlic, five spice, Sichuan pepper, white pepper and cayenne. Set to the side.

By around now the cauliflower is almost done.

Lightly spray a sheet pan with olive oil. Spread out the basil leaves on the sheet pan and lightly spray with olive oil. Put in the oven when the cauliflower is done or almost done. Turn down the oven to 300 degrees and cook about 5 minutes.

Cauliflower gets seasoning with the finishing seasoning and sprinkled with the crisp basil leaves.

Taiwanese Flavored Peanut Crusted Cauliflower with crispy basil leaves

Enjoy!

A special THANKS!!! to George L at www.ChezJorge.com for the amazing Taiwanese Popcorn Cauliflower Recipe so I could come up with what I got here.

102 recipes for 2020 at www.TheForkingTruth.com

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I made many recipes here this year. Maybe there is something that you might want to try.

Fresh Ricotta Gnocchi with Walnut Parsley Celery Leaf Pesto

Blue Cheese Mushed Potatoes with Pickled Onions and Celery Leaves

Forking East & Delicious Turmeric Ginger Chicken Soup

Crisp and fresh radishes and capers in an anchovy caper dressing with pumpkin seeds

Jacques Pepin’s Red Cabbage Pistachio Cranberry Salad with Blue Cheese

Sunflower Seed Crusted Zucchini with Roasted Tomatillo Salsa

Sous Vide N.Y. Steak with roasted vegetables and pickled vegetables

Red Grapefruit Beet Salad with Fried Crispy Radish Feta Radish Sprouts and Red Grapefruit Tahini Mint Dressing

Seaweed Cured Glazed Salmon with Mixed Citrus Kosho and Cucumber Sauce

Shishito Peppers with Bonito Sand and Tofu Mustard

Apple Gazpacho with Avocado Cream this one doesn’t look amazing as it taste….I’ll come up with a more attractive version

Baby Eggplants topped with Baby Bell Peppers Shallots and topped with Anchovy and Basil Dijon Aioli with Crisp Basil Leaf

Bomba Balsamic Beets and Onions with Blood Oranges, Basil and Robiola Cheese

Richard Blais Salsa Verde on NY Strip Steak

Cucumbers with Radish Sprouts, Rainbow Baby Bell Peppers, Feta, Mint and Urfa Pepper

Tequila battered cauliflower w/ chipotle dust, chimichrri and lime pickled peppers

Bomba Mashed Potato Casserole with Sage and Fontina

home made Pastrami Turkey on a home made Rye Roll with Kraut Style Slaw

Spaghetti Squash with Harissa Vinaigrette

Baharat – Spiced Eggplant with Pickled Onions, Hazelnuts, Cherries, Herbs and Urfa Peppered Feta

spatchcocked chicken…(not so pretty but it did taste great!)

Untraditional Masa Matzah Balls in Mexican Style Chicken Soup (this was photoed cold so you can see the well made stock)

Mushroom and Pea Crepes over Spinach Garlic Dashi Puree

Binkley’s marinated cucumber salad (with some additions)

Easy glazed carrots with cumin and orange

Old Bay Beer Battered Lobster Mushrooms and Onion Rings with Anchovy Caper Sauce

Forking DELICIOUS marinated chicken breasts

Forking AWESOME Mexican Inspired Marinated Chicken Breast

Stuffed Southwest Style Chicken Breast Pie

Vegetables with Chinese Style Dipping Sauce.

Butternut Squash Two Ways with Spiced Walnuts, Pickled Onions, Amarena Cherries and Gorganzola Cheese

Chiles Rellenos with Duxelles, Huitilloche, Goat Cheese Cream. and Chimayo Salsa

Forking Amazing Southwest Style Corn Cakes

Corn and Wild Mushroom Brie Raviolo in Creamy Corn Stock Sauce

Yotam Ottolenghi Style Roast Carrots with Harissa & Pomegranate

Southwest Beet Soup With Crisp Fried Vegetables and Pickled Egg

Oholenghi Inspired Charred Cabbage with Bunt Butter, Black Garlic & Pumpkin Seeds

Indian Inspired Butternut Squash with Spiced Chick Peas, Pickled Shallots, Cilantro Chutney, Tamarind Sauce and Toasted Coconut

Bundt cabbage roll

I made so many things that I forgot what the above photo is….sorry

Baby Eggplants with Tomatoes, Shallots, Pickled Sweet Peppers, Crisp Basil and Anchovy Caper Dressing

FORKING AWESOME Spicy Thai Basil & Rice Meatballs

Roasted Cabbage and Carrots with Cotija Cheese, Pomegranate and Jalapeño Cilantro Vinaigrette

Chili Mustard Glazed Butternut Squash with Bay Leaves

Roasted Cauliflower with mixed Peppers, Cumin Seeds, Peanut Oil, Lemon and Red Boat Salt

Curried Tuna Salad with Dried Mulberries, Avocado, Shallots and Crisp Curry Leaves

Southwest Soupy Beets with Crisp Fried Vegetables and Egg

Balsamic Cipollini Onion and Cranberry Gravy (this is cold in the picture)

Mushroom Chestnut and Fig Bread Stuffing

Parmesan and Potato Mousse with Parmesan Crisps

Forking Amazing Smoked Pastrami on home made rye bread with homemade spicy beer mustard

Oh NO my bread didn’t rise – Rye BAGELS (you can get the yeast to work when you boil the dough)

Bundt Lasagna with homemade pasta and home made ricotta

Wasabi Deviled Egg Stuffed Asian style meatball in wrapper

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots

Well that was 102 recipes in 2020 at www.TheForkingTruth.com

Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots Recipe

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I had some curry leaves that I got from Asiana Market and some beautiful rainbow carrots from Trader Joes. Turmeric always goes with curry leaves and most recipes with turmeric and curry leaves usually will have something like mustard seeds in it so this is how this recipe came to be. My idea of serving size might differ from your idea of serving size. This makes around 6 side servings.

Ingredients for around 6 servings

2 pounds carrots (peel if not organic) (I rough cut mine but you can cut in any shape that you like)

3 Tablespoons extra virgin olive oil ( I didn’t measure but guesstimated. I sprayed the carrots very heavy with oil)

1/2 teaspoon turmeric

2 teaspoons black mustard seeds

handful of curry leaves

crushed sea salt to taste

fresh ground black pepper to taste

4 Tablespoons water

Directions

Set oven to 350 degrees F.

The carrots go in a single layer on a baking sheet that has edges. Spray the carrots well with olive oil. Sprinkle the carrots with turmeric, mustard seeds and curry leaves. Add 4 Tablespoons of water on the baking sheet to help cook the carrots.

Cook carrots till they are fork tender. Timing will differ depending on how you cut the carrots. My carrots were large and I cut them big so mine took 40 minutes.

Enjoy!

TheForkingTruth

Forking Thoughts on Food and Restaurants

Category Archives: Forking Recipes

Wasabi Deviled Egg Stuffed Asian Meatballs in Wonton Wrapper

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Butternut Squash with Orange Vinaigrette. Pistachios, Pomegranate and Herbs

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Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa Recipe

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Asian Dressed Beets with Pear Potatoes Black Garlic Ketchup and Thai Basil Recipe

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Recipe Idea – Jalapeños Stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks -SINFULLY DELICIOUS!

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Roasted Tomatillo Salsa Recipe

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Low Fat Za’atar Potato Salad with Pickled Red Onions Artichokes Olives and Feta Cheese Recipe

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Baked Spicy Taiwanese Flavored Peanut Cauliflower Recipe with Crispy Basil adapted from www.Chezjorge.com Taiwanese Popcorn Cauliflower Recipe

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102 recipes for 2020 at www.TheForkingTruth.com

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Turmeric Black Mustard Seed and Curry Leaf Roasted Carrots Recipe

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