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Archive for the ‘Side-Dishes’ Category

Ingredients:

  • Olive oil
  • 3 cloves of garlic, chopped
  • 1 yellow onion, chopped onion
  • 1 cup cremini mushrooms, chopped
  • 1 cup fresh white button mushrooms, chopped
  • Fresh thyme
  • 1 1/s cups Arborio rice
  • 1/2 cup white wine
  • 3-5 cups chicken or vegetable broth

Directions:

  1. Saute chopped garlic and onions in 1 Tbsp. olive oil for 6-8 minutes.
  2. Add mushrooms and thyme. Cook for 4 minutes.
  3. Add 1 Tbsp.  olive oil and the rice. Stir constantly for 4 minutes or  until the rice begins to make a popping sound.
  4. Add 1/2 cup white wine. Stir until absorbed.
  5. Add 3/4 cup broth and stir until absorbed.
  6. Continue adding 3/4 cups of broth and stirring until absorbed until the rice is translucent around the edges, about 20 minutes.
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My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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Broccoli is soooo good for you. It is full of vitamin C, vitamin A, folic acid, calcium, and fiber. Not only is it good for you, it is tasty too.

Ingredients:

  • 2 medium heads of broccoli
  • 1 Tbs. butter
  • 1/4 cup parsley
  • 1 tsp. white wine vinegar

Directions:

  1. Strip the broccoli stems with a vegetable peeler. Discard the bottom part of the stem if tough. Slice the remaining stem into “coins”. Part the remaining broccoli into florets.
  2. Place all broccoli parts in a steamer or a pan with very shallow water (the coins can be used to prop up the florets out of the water). Add a pinch of salt to the water.
  3. Steam for about 6 minutes. Remove from heat when just cooked through.
  4. Place broccoli in a serving dish. Add the butter, parsley, and vinegar to the broccoli. Stir, then serve.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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While visiting Greece with my hubby I fell in love with two dishes: Greek yogurt with fresh honey and Greek salad. Greek salad has become somewhat of a staple for me. It is easy to make, doesn’t require too many ingredients, can be altered depending on what you have in the fridge, and is always satisfying. I’ve altered this traditional recipe to include a grain called Quinoa (pronounced keen-wah), which is easy to cook, nutritious, and has a lovely, fluffy texture.

Servings: 2 large salads

Ingredients:

  1. 2 cups cooked Quinoa (You can buy Quinoa at your local grocery store and follow cooking instructions. I like to cook mine using chicken broth instead of water).
  2. 1 large cucumber, cut into bit-size pieces
  3. 24 oz. cherry tomatoes, stemmed & halved
  4. 1/4 cup chopped red onion
  5. 1 cup pitted Kalamata olives, quartered
  6. 2 cups fresh spinach
  7. 1/2 cup goat’s milk feta cheese, crumbled
  8. 1/4 cup fresh lemon juice
  9. 6 tsp. finely chopped fresh marjoram
  10. 4 tsp. Dijon mustard
  11. 1 tsp. grated lemon zest
  12. olive oil, to taste

Directions

  1. Cook Quinoa using the directions on the box you buy. Substitute vegetable or chicken broth with water for optimal flavor. After cooking, place lid over pot to keep warm.
  2. Chop cucumber, tomatoes and onions.
  3. In a large bowl, add spinach, chopped vegetables, olives, and feta cheese.
  4. In a small bowl, combine lemon juice, marjoram, mustard, and lemon peel. Whisk in olive oil. Toss gently with the spinach mixture.
  5. Add warm Quinoa to the bowl and then mix all ingredients together. Serve.

Notes: Leftovers can be added to scrambled eggs for a lovely breakfast. You could also add chicken to this dish for extra protein.

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Yield: 4 Servings

Ingredients:

  • 1/8 teaspoon crushed saffron threads (if using the powdered form, use 1/32 teaspoon)
  • 2 cups boiling water, divided use
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions:

  1. Steep the saffron in 1/2 cup of the boiling water for 5 minutes. Keep rest of the water boiling.
  2. Lightly sauté the rice in the olive oil in a large skillet or saucepan.
  3. Add salt, strained saffron water, and the balance of the boiling water.
  4. Cover tightly, reduce the heat to very low, and simmer until the rice is done (about 20 minutes) Let cool.
    (Once cooled, you can freeze for future use)

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Dairy-free, Gluten-free, Wheat-free and Yeast-free!

Ingredients:

  • 1 cup buckwheat pancake mix
  • 1 cup polenta or maize meal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. superfine sugar
  • 1/3 cup water
  • 1 cup soy milk
  • 1 egg
  • 4 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Take a 8-inch loaf pan and brush with olive oil. Then line with baking paper and grease this also.
  3. Put all dry ingredients in a large bowl and combine thoroughly. Beat egg and add soy milk, water and oil. Then add these to dry ingredients and stir.
  4. Pour into loaf pan and bake for 30 minutes. Turn loaf and bake for a further 12 – 15 minutes. It is done when a toothpick comes out clean.
  5. Remove from pan immediately and peel off paper lining. Cool on a wire rack in fresh air to develop crust.
  6. Serve same day or toasted over next couple of days. Wrap in a tea towel to store. Lasts about 3 days.

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