Archive for the ‘Side Dish’ Category
Sunday, April 4th, 2010
If you are wondering what to do with all those dyed Easter eggs you have, I have two words for you: deviled eggs. While the traditional deviled eggs are indeed delicious, I thought I would share a few variations.
Ingredients
6 hard-boiled eggs, peeled and cut lengthwise
1-2 strips cooked bacon, crumbled
1/4 cup mayonnaise or plain yogurt
1/2 teaspoon prepared mustard
1/8-1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
Dash of cayenne pepper
Paprika for garnish
Method
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon (or if you want to be fancy, pipe) mixture into egg white halves and garnish with paprika.
Posted in About, Appetizers, Side Dish, recipes | No Comments »
Friday, April 2nd, 2010
Ingredients
6 hard-boiled eggs, peeled
1/4 cup plain yogurt
1 teaspoon curry powder
1/4 teaspoon turmeric
1/4 cup raisins
1/8-1/4 teaspoon salt
1 teaspoon lemon juice or vinegar
1/8 teaspoon ground black pepper
Paprika for garnish
Method
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a medium mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon into egg white halves and garnish with paprika.
Tags: Curried Deviled Eggs
Posted in About, Appetizers, Side Dish, Snacks, recipes | 2 Comments »
Thursday, April 1st, 2010
Ingredients
6 hard-boiled eggs
1/2 ripe avocado
1/2 small onion minced (about 1/4 cup)
Juice from 1/2 a lime
1 tablespoon minced jalapeños (optional)
1-2 tablespoons fresh chopped cilantro
1/8-1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cilantro sprigs for garnish
Method
- Soak onion and jalapeños in lime juice for 10 minutes or more
- Peel eggs and cut in half lengthwise. Carefully remove yolks and place in a mixing bowl.
- Add all ingredients to cooked egg yolks and mash well.
- Spoon into egg white halves and garnish with a cilantro sprig.
Posted in Appetizers, Side Dish, Snacks, recipes | 1 Comment »
Monday, March 29th, 2010
There is more than one way to boil an egg. Some people swear by poking a pinhole in the top of an egg before boiling. Others say to bring the water to a boil first, and then add the eggs.
I consulted two hard-boiled experts, my mother and grandmother. This is how they cook them:
Place eggs in pan, cover with cool water.
Bring water to a gentle boil. Cover and remove from heat.
Let sit for 12-15minutes.
Plunge cooked eggs in ice water to cool.
I found this egg peeling tip on www.deviledeggs.com (yes, there is a website just for deviled eggs). Once the egg has cooled, gently crack it all around, and then reemerge it in the cold water for a few minutes. The shell should come off easily.
Tags: eggs
Posted in Side Dish, recipes | 3 Comments »
Wednesday, March 24th, 2010
I’ve been soaking almost all my flour these day. Apparently it neutralize phytic acid, which interferes with the absorption of certain minerals and vitamins. Read all about it here.
This recipe is adapted from http://koreanfood.about.com.
Ingredients
2 cups whole wheat flour
2 eggs, beaten
1 1/2 cups water
1 bunch of scallions, chopped
1 teaspoon sea salt
Olive or coconut oil for cooking
Method
- In a large bowl, mix flour, yogurt and 1.5 cups of water.
- Cover and place in warm place for 12-24 hours. (Your counter top will do).
- Add eggs. This is a little tricky, since the flour mixture has already bonded together. I just use my hands, though a mixer would probably do the trick. The batter should be a bit runny so that it will spread evenly in the pan. If it is too thick, add water.
- Heat a sauté pan over medium heat and coat with a thin layer of oil.
- Pour batter to fill pan in a thin layer.
- Cook for 3 to 4 minutes or until set and golden brown on bottom.
- Flip and cook for 1 to 2 minutes. Add more oil for each pancake, if necessary.
- Serve with spicy dipping sauce.
Serves 4 to 6 as an appetizer.
Spicy Scallion Pancake Dipping Sauce
This is as basic as it gets. Mix equal parts of soy sauce and hot chile sauce like Sriracha. If you want it less spicy, cut back on the Siracha. Dip away!?
Tags: Korean, Scallion Pancake
Posted in Appetizers, Side Dish, Snacks, recipes | 2 Comments »
Sunday, January 31st, 2010
Trick your friends by telling them that this dish is garlic mash potatoes.
Ingredients
1 head cauliflower
2 tablespoon cream cheese, softened
3 tablespoons unsalted butter
1/4 cup grated Parmesan
2-3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Method
- Bring water to boil in medium-large pot.
- Wash and cut cauliflower into small pieces. Be sure to include the stem, no need to waste that.
- Cook in boiling water for about 6 minutes, or until tender. Drain well.
- In a food processor, add cauliflower, cream cheese, butter, Parmesan, garlic, salt, and pepper, pulse until mixed or puree until smooth.
Serves 4.
Tags: Garlic Mashed Cauliflower
Posted in Side Dish, recipes | 2 Comments »
Friday, January 29th, 2010
This is an easy, delicious fall/winter side dish. I grabbed a couple of acorn squash from our dwindling stash saved from our last farmers market visit in October. We had this the other night with a roasted chicken.
Ingredients
2 small acorn squash
2 tablespoons butter
2 tablespoons Maple Syrup
Salt and pepper
Method
- Preheat oven to 400ºF
- Wash the acorn squash well and cut in half, from stem to end.
- Scrape out the seeds (save to roast) with a spoon. Score the insides of each half several times with a sharp knife, be careful not to pierce the skin.
- Place the squash half cut side up in baking dish.
- Place 1/2 tablespoon of butter and 1/2 tablespoon of brown sugar into each half.
- Bake at 400ºF for about 40-50 minutes or until the squash is very tender.
- Salt and pepper to taste.
Serve half of a squash per person. Serves four.
Tags: Acorn Squash, Maple Baked
Posted in Side Dish, recipes | 1 Comment »
Monday, January 11th, 2010
Otto from Ottos’ Market got me to try La Quercia Prosciutto Americano from Iowa. Not only does it hold it’s own against fancy imported Italian salumi, it’s made with humanely raised hogs without antibiotic, nitrates or nitrites.
This recipe uses coconut oil. The once shunned oil is now the new darling of the food world. Coconut oil is antiviral, antifungal, antibacterial, an antioxidant and is, in fact, good for your heart.
Ingredients
2-3 tablespoon coconut oil (enough for about 1/8-1/4 inch of oil)
2 cup pickles (any type will do. Click here for a quick pickle recipe)
1/4 pound thinly sliced Proscuitto
1/4 cup cornmeal
1/4 cup wheat flour
1 egg
1 Tablespoon water
dash of salt
Method
- Place egg and water in a bowl and whisk.
- In a separate bowl, mix cornmeal, flour and salt.
- Wrap each pickle slice with Proscuitto.
- Dip each Proscuitto wrapped pickle in the egg then dredge in the cornmeal mixture.
- In a small sauté pan, melt coconut oil over medium- medium high heat. Keep temperature right below the oil’s smoking point.
- Set each slice in the heated oil. Cook each side until golden brown.
- Set on a paper towel-lined plate and let cool slightly before serving.
Tags: Pickles, Prosciutto
Posted in Appetizers, Side Dish, recipes | 3 Comments »
Wednesday, January 6th, 2010
On our small bit of counter space, you will often find various bowls and jars sometimes with odd-looking items floating in them. Today, for instance, in one bowl, I have bread dough, and in another, I have beans soaking. I plan to add to my counter clutter a jar of soaking gains. Sally Fallon in Nourishing Traditions and my friend Jan have long been preaching the health benefits of soaking grains, but somehow I never got around to it. New year, and hopefully, a new habit.
The Nourishing Gourmet has a great post about the benefits of soaking grains along with instructions.Click here to read it.
Tags: soaking grains
Posted in About, Side Dish | 3 Comments »
Saturday, December 12th, 2009
This is another great recipe adapted from Mark Bittman. It’s a good introduction to Brussels sprouts. Bacon and figs would make cardboard taste good.
Ingredients:
2 tablespoons olive oil
2 slices of bacon, chopped
1 pound Brussels sprouts
1 cup figs, chopped (dried or fresh)
1/4 cup water
Salt and black pepper to taste
2 teaspoons balsamic vinegar
Method:
- Heat a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
- Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
- Add sprouts, figs and water to skillet. Season with salt and pepper and cook until sprouts are tender, about 5 to 10 minutes, or until water evaporates. Stir occasionally.
- Drizzle with vinegar and salt and pepper to taste. Serve warm.
Serves 4.
Tags: Bacon, Brussels Sprouts, Figs
Posted in Side Dish, recipes | No Comments »
