Archive for category Side Dishes
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Caramelized Onion and Sweet Potato Skillet
Posted by JasonQ in Side Dishes on November 18th, 2009
- 1 tsp canola or vegetable oil
- 1/4 large sweet onion, sliced
- 3 medium sweet potatoes, peeled and sliced
- 2 Tbs packed brown sugar
- 1/2 tsp jerk seasoning (dry)
- 1 Tbs chopped fresh parsley
Heat oil in 10 inch skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occastionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
Cinnamon Roasted Sweet Potatoes
Posted by JasonQ in Side Dishes on November 10th, 2009
- 2 tablespoons honey
- 2 tablespoons grapeseed or canola oil
- 6 medium sweet potatoes, unpeeled, halved lengthwise
- salt and freshly ground black pepper
- 6 cinnamon sticks
Preheat the oven to 375.
In a small bowl, whisk together the honey and oil. Rub the potato halves with this mixture and season with salt and pepper. Arrange, skin side down, in a shallow baking dish and bake for about 20 minutes, or until the potatoes begin to soften.
Remove the pan from the oven and turn the sweet potatoes skin side up. Tuck the cinnamon sticks under the potatoes. Roast for 20 to 30 minutes longer or until the potatoes are cooked through and the cinnamon sticks are slightly browned.
Serve the sweet potatoes on a round platter with the browned cinnamon sticks bunched together and standing upright in the center of the platter.
Quick Tahini Salad
Posted by JasonQ in Appetizers, Side Dishes, Soups on September 22nd, 2009
- 1 (8 ounce) can chickpeas (garbanzo beans)
- 3 medium tomatoes
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- salt
Strain the chick peas and rinse in cold water.
Chop the tomatoes.
Mix together the chick peas, tomatoes, tahini and lemon juice.
Add salt to taste and adjust the lemon and tahini to your liking.
Cranberry and Toasted Almond Couscous
Posted by JasonQ in Side Dishes on September 12th, 2009
- 2 cups instant couscous
- 1 cup dried cranberries
- 1/2 cup toasted halved almonds
- 2 teaspoons green onion, finely chopped
- 1 32 oz. can chicken broth
In a medium bowl, combine couscous, dried cranberries, and onions.
Bring chicken broth to a boil. Pour broth into couscous. Allow to sit, covered, for 10 minutes, or until the couscous has absorbed all the broth.
Once broth has been absorbed, sprinkle toasted almonds over couscous and serve immediately.
Pasta Salad with Blue Cheese, Cranberries, and Walnuts
Posted by JasonQ in Main Dishes, Side Dishes on September 1st, 2009
This is a recipe I’ve been working on for a bit. I just made it this way, and it’s pretty good. Could use some kind of greens or vegetables I think. It doesn’t look pretty enough.
- 1 lb pkg Cavatappi pasta
- 1 cup walnuts, toasted
- 1 5 oz pkg Rosenborg Crumbled Danish Blue Cheese with Cranberries (may use 5 oz Gorgonzola and 1/4 cup dried cranberries for a milder, sweeter flavor)
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Cook pasta according to package directions. Allow to cool.
Saute onion and garlic until tender. Add 1/4 cup olive oil to onion and garlic mixture. Allow to cool.
Mix cooked pasta and onion garlic mixture together. Add toasted walnuts and blue cheese to pasta. Add salt and pepper to taste.
Serve cold. Best if refrigerated overnight.
Risotto alla Parmigiana
Posted by JasonQ in Appetizers, Side Dishes on August 8th, 2009
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound Arborio rice
- 6 cups chicken stock, hot
- 2 tablespoons butter
- 3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it’s all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Curried Lentils with Vegetables
Posted by JasonQ in Main Dishes, Side Dishes on July 26th, 2009
This is a slightly modified version of another recipe I have that makes a great main or side dish. You can also add any meats you like to this if you like.
- 2 Tbs Oil
- 1 Small Onion, finely chopped
- 1-2 cloves Garlic, crushed
- 1 tsp Cumin
- 1 Tbs Curry Powder
- 1 cup Lentils
- 1 medium bunch of Carrots, sliced
- 1 cup Peas
- 1 cup Water
In a skillet, over medium heat, add oil, onion, garlic, curry powder, cumin, and chili flakes. Cook 1 minute, stirring constantly.
Add lentils, cook, and continue stirring for 2 minutes. Add peas and 1 cup water. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Add carrots, and continue cooking for another 15 minutes or until lentils are tender.
Pasta Salad with Fresh Pear, Gorgonzola, & Walnuts
Posted by JasonQ in Main Dishes, Side Dishes on June 22nd, 2009
This is another recipe contributed by Amber Coomes that looks great! I plan on trying this later this week.
- 1 1-pound package small shell pasta
- 1 cup walnut pieces
- 2-3 ripe pears
- 8 ounces gorgonzola cheese, crumbled
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups arugula leaves, washed
- 1 Tbs fresh rosemary, minced
- 2 small cloves garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup + 2 Tbs extra virgin olive oil
- 1 tsp honey
- 1 tsp crushed red pepper flakes
- 1 tsp ground mustard
- 1 tsp ground black pepper
- 2 tsp salt
Preheat the oven to 325F. Place the walnuts on a pan and toast in the oven until lightly browned, for about ten minutes. Bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, or for 8 to 10 minutes. Drain but do not rinse, move to a large bowl and toss with the 2 Tbs of olive oil. Reserve and allow to cool slightly. Add the walnuts, pears, gorgonzola, pearl onions and arugula. In a small bowl, mix the remaining ingredients for the dressing, pour over the pasta and lightly toss. Allow the flavors to develop for at least 15 minutes before serving.
Serves 6
Polenta
Posted by JasonQ in Breakfast, Side Dishes on June 13th, 2009
I got this recipe years ago from here. This is very adaptable recipe. Add sugar or maple syrup to make breakfast, or your choice of cheese and/or herbs for a more savory dinner side dish.
- 1½ cup cornmeal
- 1½ cup milk
- 1½ cup water
- 3/4 tsp. salt
- 3 tablespoons butter
Boil all ingredients, except cornmeal. Remove from heat and gradually add cornmeal continually stirring. Cook over medium-low heat until it thickens. Serve warm. Add more sugar or milk if desired. This may be served as breakfast.