Bakedavocadofrieswithchipotlecream Recipes

ROASTED VEGETABLES WITH CHIPOTLE CREAM

Roasted Vegetables with Chipotle Cream image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Vegetable oil cooking spray, for spraying baking sheet
1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat (0-percent) Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

CHIPOTLE CREAM

Chipotle Cream image

Provided by Chris Santos

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1/2 cup sour cream or Mexican crema, 1 minced canned chipotle in adobo, a pinch of ground ancho chile and 1/4 teaspoon kosher salt in a small bowl. (The cream can be covered and refrigerated for up to 8 hours.)

BAKED CAULIFLOWER FRIES

Baked Cauliflower Fries image

These cheese-y baked cauliflower fries are fairly time consuming to make but, served with a spicy ketchup dip, they'd make a great party snack.

Provided by Chef John

Categories Side Dish Fries Recipes Veggie Fries Recipes

Time 5h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 (2.5 pound) heads cauliflower
1 tablespoon kosher salt
2 large eggs
4 ounces shredded Cheddar cheese
1 ounce finely grated Parmigiano-Reggiano cheese, plus more for topping
4 cloves peeled garlic, crushed fine
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 tablespoon olive oil, divided

Steps:

Cut cauliflower into medium-sized florets and process in batches in a food processor. For each batch, pulse until pieces break down and continue processing until texture resembles rice grains. Transfer to a large pot. Sprinkle with kosher salt. Cook over medium-high heat, stirring, until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
Transfer cauliflower in batches to a clean cotton towel. Bring up sides, twist towel, and squeeze out as much liquid as you can. For this recipe, you should have about 3 1/2 cups cooked, squeezed-dry cauliflower.
Preheat oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil.
Crack eggs into a large mixing bowl. Add crushed garlic, oregano, pepper, and cayenne pepper; whisk together. Transfer cauliflower to mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano. Mix thoroughly. Transfer to prepared baking dish. Tamp down and smooth out evenly.
Bake in preheated oven until deeply golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat; lightly oil the mat.
Lift cauliflower out of pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1 inch wide. Arrange fries on the mat so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
Bake in preheated oven until deeply browned, about 20 to 25 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 32.2 g, Cholesterol 129 mg, Fat 17.9 g, Fiber 14.4 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 1930.4 mg, Sugar 14.1 g

SUPER EASY OVEN-BAKED GARLIC-PARMESAN FRIES

Super Easy Oven-Baked Garlic-Parmesan Fries image

You will never want to buy fries anywhere else after you see how easy and delicious they come out at home! You can actually taste the potatoes and not the bread crumbs, oil, and salt. Add any other spices of your choice.

Provided by Anonymous

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
3 medium russet potatoes, or more to taste, sliced into even strips
1 cup grated Parmesan cheese
2 tablespoons garlic powder
1 tablespoon onion powder
½ tablespoon paprika
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Pour olive oil into a large resealable plastic bag and add potatoes. Seal the bag and shake to coat every piece with oil.
Combine Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a second resealable bag. Pour oiled potatoes into the bag, seal, and toss well to coat.
Spread potatoes on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Flip potatoes over and bake until crisp on the outside and soft on the inside, about 15 minutes more.

Nutrition Facts : Calories 322 calories, Carbohydrate 33.9 g, Cholesterol 17.6 mg, Fat 16.2 g, Fiber 4.5 g, Protein 12 g, SaturatedFat 4.9 g, Sodium 899.4 mg, Sugar 3.1 g

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