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Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

2 C. Mushrooms

3 tsp. Olive Oil

3 C. Cooked Lentils

1 clove Garlic, minced

1 C. steamed and chopped Asparagus (save woody ends for broth)

2 tsp. Basil, chiffonade (reserve stems for broth)

Salt and Pepper

 

Broth:

2 tsp. Olive Oil

1/4 C. each diced carrot, onion and celery

2 cloves Garlic, whole

2 tsp. White Wine

1/2 C. asparagus ends, roughly chopped

3 C. Vegetable Broth

1 Bay Leaf

Basil Stems

Salt and Pepper

 

Broth: Heat olive oil over medium heat and sweat carrot, onion, celery and garlic for two minutes. Add white wine and cook another minute. Add asparagus, broth, basil, and bay leaf. Reduce heat and simmer 20 minutes. Strain and set aside.  Meanwhile toss mushrooms with 2 tsp. olive oil and grill them on medium heat for two minutes per side. Let mushrooms cool, then slice. Heat one tsp. olive oil in sauté pan over high heat; add garlic and sweat until aromas are released. Add lentils, mushrooms and asparagus and cook for one minute over high heat. Add asparagus broth and bring to a summer. Heat through until all ingredients are hot. Remove from heat; add fresh basil; season to taste with salt and pepper and serve.

Cheesy Potato Fans

Cheesy Potato Fans

Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.

 

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Fat Smash Corn Salad

Fat Smash Corn Salad

3 Portobello Mushrooms, chopped

1/3 C. Balsamic Vinegar

1/3 C. Olive Oil

4 tsp. Water

Pinch of brown or white Sugar

1/2 lb. Sweet Yellow Corn

1 C. Grape Tomatoes, halved

1 medium Onion, chopped

1/4 to 1/2 lb. Baby Lettuce

1 Bell Pepper, chopped

1/2 C. Chopped Parsley

1/2 C. chopped Chives

Salt and Pepper

 

Marinate mushrooms for 45 minutes in vinegar, olive oil, water and sugar. While mushrooms marinate, mix corn, tomatoes, onion, lettuce, pepper, parsley, chives salt and pepper in a large bowl. Drizzle marinated mushrooms over salad and serve.

Braised Carrots with Orange and Capers

Braised Carrots with Orange and Capers

2 T. olive oil

1 lb. carrots, peeled, end trimmed, and cut into 2-inch lengths

Sea salt or kosher salt

1 medium onion, halved and thinly sliced

2/3 C. thinly sliced celery

1 1/2 tsp. minced garlic

1 can (14 1/2 oz.) diced tomatoes

1 C. low-sodium vegetable or chicken broth

1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)

1 tsp. minced fresh thyme leaves or 1/2 tsp.  dried thyme

2 T. drained capers

2 T. chopped Italian parsley

 

Pour 1 T. olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan. Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour. Meanwhile, pour remaining T. olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.  Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

 

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Bloomin’ Onion Bread

Bloomin’ Onion Bread

Bloomin’ Onion Bread1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 C. butter, melted
1/2 C. finely diced green onion
2 tsp. poppy seeds

Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Fat Smash Lentils

Fat Smash Lentils

1 1/2 C. French Lentils

1 tsp. diced Carrot

1 tsp. diced Celery

1 tsp. diced Onion

1 clove Garlic, minced

1 tsp. diced Mushrooms

1 tsp. EVOO

2 tsp. Red Wine

2 1/2 C. Chicken Stock

1 Bay Leaf

Salt and Pepper

 

In saucepan over medium heat sweat lentils, carrot, celery, onion, garlic and mushrooms in olive oil. Add red wine and cook for two minutes. Add chicken stock and bay leaf. Simmer under tender and liquid is absorbed, approximately 60-90 minutes. Remove Bay Leaf and serve.

Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

3 T. white wine vinegar

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

 

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

 

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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10-Minute Marinated Veggie Toss

10-Minute Marinated Veggie Toss

1 (14-ounce) can quartered artichokes, rinsed and drained

1/4 medium red bell pepper, thinly sliced

1/4 C. thinly sliced red onion

1/4 C. packed fresh baby spinach leaves, torn bite-size

9 small black olives, halved

2 tsp. cider vinegar

1 1/2 tsp. sugar

1 tsp. olive oil

1 medium garlic clove, minced

 

In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

3 Color Warm Pepper Salad

3 Color Warm Pepper Salad

1 T. Olive Oil

2 Cloves Garlic, Crushed

1 Small Red Onion, chopped

6 Bell Peppers (orange, red, green), cut into 1/2” strips

6 Roma Tomatoes, chopped

Salt and Pepper

Heat oil in skillet over medium-high heat.  Cook garlic and onion until onion is tender.  Reduce heat to medium-low and stir in bell peppers.  Cover and cook 5 minutes.  Stir in tomatoes, salt, and pepper.  Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender.  Serve warm, or refrigerate 2+ hours until chilled.

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

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Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

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Zucchini Fritters

Zucchini Fritters

1 lb. Small Zucchini, coarsely grated

1/2 lb. Feta Cheese

6 Scallions, minced

1/2 C. Chopped Fresh Dill

1/4 C. Chopped Fresh Mint

1/4 C. Chopped Fresh Parsley

1 C. Flour

3 Eggs Lightly Beaten

Peanut Oil (for frying)

 

Place zucchini in a colander, salt it lightly and toss to mix.  Let stand in sink or over bowl for about 30 minutes to draw out moisture.  Using a kitchen towel, squeeze out excess moisture and place zucchini in bowl.  Crumble the feta cheese over the zucchini and add the green onions and all the rest of the ingredients except peanut oil.  Pepper to taste.  You can add salt, but taste first, feta cheese has a lot of salt in it already.  Stir to mix well.  Pour peanut oil into a frying pan about 1/4 inch deep.  When the oil is heated, drop spoonfuls of the batter into the oil, careful not to crowd the fritters.  Fry, turning once, until nicely browned on both sides.  Serve hot.

Pink Potatoes

Pink Potatoes

4 medium sized white potatoes

1 medium sized sweet potato

1 to 3 garlic cloves, peeled

4 T. butter or margarine

Salt and pepper to taste (about 1/4 tsp. each)

 

Scrub and peel the potatoes and cut them into to 2-inch chunks.  Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes.  Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.

 

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Baked Beans

Baked Beans

2 C. Dried beans
1 medium onion
1/2 lb. salt pork

2 T. brown sugar

2 tsp. mustard (dried)

1/4 tsp. pepper

1 tsp. salt

1/4 C. molasses

Wash the beans and cover them with water and about 3″ more. Soak overnight. In the morning, simmer slowly until the skins wrinkle- about 1 hr or so. (Josephine says the beans are done if the skin breaks when you blow on the beans.) Drain the beans, saving the water, which should be kept hot. Put the onion in the bottom of the beanpot add the beans. Score the salt pork (chop the bacon) and place into a depression in the beans. Mix the brown sugar, mustard, pepper, salt, and molasses and add to the beans. Add enough of the hot bean water to cover the beans, put the top on the bean pot, and bake at 450 degrees for 3 hr, then 325 degrees for another 4 hrs. Look at the beans every hour to make sure you can see the water, adding hot bean water as needed so they don’t dry out. Remove the cover during the last hour so that the beans aren’t too wet.

Cornhusker Corn Casserole

Cornhusker Corn Casserole

 

2 C. canned yellow or white hominy, drained and patted dry

2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels

1 garlic clove, minced

8 ounces sharp cheddar cheese, shredded

2 C. milk

4 eggs, beaten

1 tsp. salt

1/4 tsp. cayenne pepper

 

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.  In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.

 

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Melting Potatoes

Melting Potatoes

Melting Potatoes

3 lb. New Potatoes/Yukon Gold Potatoes any small potato

1 1/4 C. chicken broth

6 T. Butter

2 cloves garlic peeled and lightly crushed

1 T. Thyme

1 tsp. Kosher Salt

1/2 tsp. Pepper

 

Place oven rack in upper middle position and preheat to 500°. Peel the potatoes. Square off the ends of the potatoes then slice them in 3/4″-1″ disks. Place the butter in a medium, microwave-safe bowl and melt for 30 seconds at 70% power. Stir the thyme, salt and pepper into the melted butter. Toss the potato disks in the butter mixture. Place the potatoes in single layer in a 13×9″ metal baking pan. Roast for 15 minutes. Remove from the oven, use a spatula to flip over the potato disks. Roast for another 15 minutes. Remove from the oven and flip the potatoes again. Pour the chicken broth over the potatoes and sprinkle the garlic on top. Roast for another 15-20 minutes, until the potatoes are tender. Baste with the sauce and serve.

Parmesan Garlic Roasted Baby Potatoes

Parmesan Garlic Roasted Baby Potatoes

Parmesan Garlic Roasted Baby Potatoes

1/2 C. finely grated Parmesan cheese with a sand consistency

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. dried oregano

1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

2 T. olive oil

1 1/2 lbs baby potatoes, halved (1.5-2-inch diameter; approx 20-22 potatoes)

 

sour cream or Greek yogurt (or a half-and-half mixture)

chopped scallions or chives

 

Preheat oven to 400 degrees F.  In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.  Pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.  Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)  Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to ensure potatoes are flat and in contact with cheese layer. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

Fries with Lemon Salt & Rosemary

 

Zest of one lemon

3-4 T. sea salt

sunflower oil

1 3/4 lb. potatoes, peeled and julienned (I used Yukon Gold, and I didn’t peel)

a few sprigs of rosemary

 

The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.

 

Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.) Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches. Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transferred the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It is hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately

Fluffy Cheese Puffs

Fluffy Cheese Puffs

Fluffy Cheese Puffs

 

1 C. water

1 T. butter

1 T. olive oil

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 C. unbleached flour

4 large eggs

1 C. shredded Cheddar cheese

2 T. minced chives or scallions

 

Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray.  In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste.  With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions.  Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

1 tsp. fennel seeds

2 large fennel bulbs

1/2 C. extra virgin olive oil

1 1/2 C. chicken stock (or vegetable)

3 T. tomato paste

4 T. white wine vinegar

2 T. lemon juice

2 cloves garlic, peeled and chopped

3 red chillis, optional

2 bay leaves

4 sprigs thyme

2 handfuls your favorite olives

2/3 C. instant polenta

2 C. chicken or veg stock

2 C. milk

2 T. butter

 

Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2” thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.  Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

Wild Rice with Cherries and Hazelnuts

1 C. wild rice

2-1/2 C. water

1/4 tsp. salt

Brown sugar or pure maple syrup

1/2 C. dried cherries

1/2 C. chopped hazelnuts, lightly toasted

Milk, soy milk, or cream

 

Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to a bare simmer. Cook for 1-1/4 hours, or until all the water is absorbed and the rice is tender and has “butterflied,” or burst open. (If the grain has become tender but there is still water left, drain it off.)  Remove from the heat and stir in the sugar or maple syrup and the cherries.  Serve hot, topped with chopped hazelnuts and the milk of your choice.

Winter Garden Salad

Winter Garden Salad

Winter Garden Salad

 

1 head small cauliflower

3 stalks broccoli

1 small red onion, chopped

1 C. mayonnaise

2 T. honey

2 T. vinegar

1/2 tsp. salt

Minced parsley

 

Pull apart or slice cauliflower and broccoli into bite-size flowerets.  Some of the tender stalks of the broccoli may be diced and used also.  Combine mayonnaise, honey, vinegar and salt and pour over vegetables.  Stir to blend thoroughly.  Cover tightly and refrigerate at least 24 hours.  Serve garnished with minced parsley.   Keeps well in refrigerator for several days.

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

Fettuccine with Swiss Chard, Garlic and Parmesan

3/4 lb. fettuccine

1 T. olive oil

1 large onion, chopped

Salt to taste

Freshly ground black pepper

2 cloves garlic, finely minced

2 lbs. Swiss chard, washed

A pinch of nutmeg

2 T. low-fat sour cream

1/4 C. Parmesan cheese

 

Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.  Meanwhile, cut the Swiss chard into 1/4-inch wide pieces.  Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.  Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.  Toss the fettuccine with the Swiss chard mixture.  Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

Grilled “Twice Baked” White Cheddar Potatoes

4 large russet potatoes, washed and dried

4 to 5 slices bacon

1/2 cup chopped leeks, white and light green parts only

1/2 cup sour cream

1/4 cup milk

1 cup freshly shredded white Cheddar cheese, divided

1/2 cup (1 stick) butter, melted, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat the oven to 400 degrees. Using a fork, prick the potatoes. Bake them directly on the oven rack until they are fork-tender, for about 1 hour. Let the potatoes cool for 10 minutes, and then cut them into halves lengthwise. Scoop the flesh of the potatoes into a bowl, leaving about ¥4-inch thickness around the skin. Mash the potatoes until they are smooth. Cook the bacon in a skillet over medium-high heat until it is crisp. Drain on paper towels. Crumble the bacon. Reserve 1 T. of the bacon drippings in the skillet. Add the leeks to the drippings and cook over medium heat until they are softened. Stir the leeks into the potatoes along with the sour cream, milk, 3/4 cup of the cheese, 1/4 cup of the butter, salt, and pepper. Spoon the potato mixture back into the potato skins, and top each with some of the remaining cheese and 1 T. butter. Heat half of the grill to medium-high heat. Place the stuffed potatoes over indirect heat and close the grill lid. Grill the potatoes for 20 minutes, or until they are warm throughout and the cheese has melted. Serve the potatoes immediately.  If using an oven, bake the stuffed potatoes at 350 degrees for 20 to 25 minutes.

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

This is a perfect Christmas-dinner side dish, especially for people who avoid Brussels sprouts. It also makes an excellent accompaniment to roast partridge or pheasant or can be served with a fried egg for supper.

 

1 1/2 pounds curly kale (or cavolo nero, or savoy or other winter cabbage)

2 T. canola or olive oil

6 ounces bacon, finely chopped

6 ounces peeled cooked chestnuts, coarsely chopped

1 T. unsalted butter

Sea salt and freshly ground black pepper

 

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 to 4 minutes, until tender, then drain well and let stand to steam off excess moisture. Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

Instant Pot Lemon, Garlic and Parmesan Spaghetti Squash

 

2 lb. spaghetti squash, cut lengthwise and seeded

1 cup water

2 T. (1 oz) unsalted butter

1 T. olive oil

2-3 garlic cloves, minced (depending on how garlicky you like it)

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. red pepper flakes (optional)

½ cup parmesan cheese (Parmigiano Reggiano), finely grated

½ cup fresh parsley, chopped

Lemon Zest

 

Pour water into the Instant Pot and then place the metal trivet (handles side up) into the pot. Place the spaghetti squash halves cut side up on top of the trivet. Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 7 minutes (for a tender texture) before applying a quick pressure release to completely depressurize (until floating valve drops). Carefully remove the spaghetti squash from the Instant Pot. Place on a clean flat surface and shred the squash using a fork to remove the spaghetti-like strands into a bowl (if it is too hot, let it cool a little first). Empty the water out of the Instant Pot and wipe dry before returning the pot back to the device. Set the Instant Pot to “sauté.” Place the butter and olive oil into the Instant Pot and let the butter completely melt. Then stir in the garlic cloves, salt, pepper, and red pepper flakes. Let it cook for 1-2 minutes until the garlic is lightly browned (careful to not burn it). Press “cancel” to turn off the Instant Pot. Return the spaghetti squash to the Instant Pot along with the parmesan cheese and, lemon zest parsley. Toss together to evenly coat the spaghetti squash with everything.  Best served immediately. Notes: Use cheese from a block to ensure that it melts properly. Often, pre-grated/shredded cheeses have an anti-caking ingredient (or stabilizer) added, which can affect how it melts. In particular, cheese clumps tend to form when added to hot foods.

Instant Pot Saucy Pinto Beans

Instant Pot Saucy Pinto Beans

 

2 cups dry pinto beans 1 lb

2 T. avocado oil

1 large yellow onion peeled and diced

1 medium jalapeño seeded and diced

2 tsp. minced Garlic

3 1/2 cups chicken stock

8 oz. tomato sauce 1 can

2 T. chili powder

1 T. yellow mustard

1 tsp. dried oregano

1 tsp. cumin

1/2 tsp. black pepper

2 bay leaves

1/2 tsp. salt

 

Place the beans in a bowl and cover with 3 inches of water. Soak the beans 4–8 hours. Drain the beans. Press the Sauté button of the Instant Pot® and add the oil. After the oil heats 1 minute add the onion, jalapeño, and garlic. Sauté until softened, about 5 minutes. Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot. Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid. Press the Manual or Pressure Cook button and adjust the time to 25 minutes. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid. Remove and discard the bay leaves and then transfer the beans to a bowl for serving.

Baked Fennel

Baked Fennel

Baked Fennel

 

3 fennel bulbs

1 tsp. softened butter

Coarse salt and ground pepper

1/3 C. grated Parmesan

4 sprigs thyme

 

Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tsp. softened butter. Season with coarse salt and ground pepper and top with 1/3 C. grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Cheddar Grit Cakes with Roasted Peppers

Cheddar Grit Cakes with Roasted Peppers

Grits:
1 C. 1% low-fat milk
1 (14-oz.) can fat-free, less-sodium chicken broth
3/4 C. uncooked quick-cooking grits
2 tsp. minced jalape�o pepper
1/2 C. (2 oz.) shredded extrasharp cheddar cheese
Cooking spray

Peppers:
3 medium red or orange bell peppers
2 tsp. extravirgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. ground coriander
1/4 tsp. salt

To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalape�o. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set. To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips. Combine peppers, oil, vinegar, coriander, and salt; toss well. Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes. Prepare the peppers up to a day ahead, then reheat them in the microwave before serving. This frees the oven so you can roast the chicken.

Yield: 4 servings
Serving size: 2 grit cakes and 1/2 C. pepper mixture

Calories: 247
Fat: 8.2g
Fiber: 2.5g

Spicy Corn Pancakes

Spicy Corn Pancakes

2 C. whole wheat flour
1 tsp. salt
1 tsp. baking powder
2 C. corn kernels, fresh or frozen
2 chipotle chili peppers, canned in adobo sauce, diced
2 cloves garlic, minced
4 scallions, diced
1 C. nonfat milk

Mix whole wheat flour with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking spray and preheat until it is moderately hot. For each pancake, use about 1/4 C. batter. Cook 3 minutes on each side or until golden brown.

Yield: 4 servings
Serving Size: 3 three-inch pancakes
Calories: 287
Fat: 2g
Fiber: 9.5g

Spinach Lentil Sauté

Spinach Lentil Sauté

1 C. lentils, sorted and rinsed
1 C. long grain rice
2 quarts water
1 C. onion, diced
2 tsp. garlic, chopped finely
1 T. olive oil
1 pound fresh mushrooms, washed and quartered
1 package (lO-oz) frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 C. grated Swiss cheese

Bring water to a boil; add lentils and rice. Simmer until lentils are tender; drain and set aside. Sauté onion and garlic in oil until softened, about 3 to 4 minutes. Stir in mushrooms, spinach, salt, pepper and cayenne. Sauté mixture until mushrooms are almost cooked through. Stir in reserved lentils; heat through. Remove from heat to a serving dish and sprinkle with cheese.

Lemony Zucchini Linguine

Lemony Zucchini Linguine

Lemony Zucchini Linguine

5 oz dried linguine

2 mixed-color zucchini

1/2 a bunch of fresh mint (Â¥2 oz)

1 oz Parmesan cheese

1 lemon

Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Place a large non-stick frying pan on a medium-high heat with 1 T. of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan. Toss the drained pasta into the zucchini pan with a splash of reserved cooking water. Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper. Dish up, finely grate over the remaining Parmesan, and drizzle with 1 tsp. of extra virgin olive oil before tucking in.

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

Herb Seasoned Grain-Free Stuffing

3 T. ghee or butter

3 C. fine diced sweet onion

2 C. finely sliced celery

1/2 C. fine diced carrots

1 medium apple, diced

1/4 C. dried cranberries

1 T. (heaping) minced fresh sage

2 tsp. dried thyme

1/2 tsp. each of dried rosemary, garlic powder, sea salt and pepper

1 large egg, plus 1 egg white

2 C. blanched almond flour

 

Preheat oven to 350ºF. Melt ghee in a large cast-iron skillet over medium heat. (If you don’t have a cast iron skillet, see recipe note below.) Add the onion, celery, carrots, apple, cranberries, and seasonings.

Sauté mixture until veggies soften, about 6-8 minutes. Meanwhile, in a small bowl, add the egg, egg white and one tablespoon of water. Whisk well until slightly frothy. Set aside. When veggies begin to soften, remove skillet from heat and stir in the blanched almond flour; mixing well to combine. Drizzle the whisked eggs over the top of the stuffing, using a fork to gently stir in the eggs and fluff the mixture. (Fluffing the stuffing, rather than smoothing out the top, helps to create browned bits that add a tasty texture and depth of flavor.) Bake stuffing approximately 50 minutes, until top is golden brown.

 

Recipe Variation: For a delicious one-skillet meal, reduce blanched almond flour to 1 C.. After stirring in the almond flour, add 1 C. of leftover shredded roast chicken (or diced grilled chicken), and stir well to combine. Add the eggs as directed in step 6 and bake approximately 40-50 minutes, until golden brown. Makes 2-3 servings.

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

1/2 medium green cabbage about 1½ pounds

1 tablespoon garlic-infused olive oil or regular olive oil

salt & pepper

Sauce:

3 tablespoons butter

2 tablespoons minced fresh onion

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/8 teaspoon each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

6 T. unsalted butter, well chilled

2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 pounds cherry tomatoes (about 2 pints), stemmed

1 cup all-purpose or white wheat flour

2 teaspoons baking powder

1 teaspoon fresh thyme leaves, finely chopped

1 cup grated sharp cheddar cheese

3/4 cup buttermilk

A few dashes of Tabasco or favorite mild hot sauce

 

Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.