Tag Archives: sides

Roasted Brussels Sprouts — Ina Garten

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  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.v

Butternut Squash with Pecans and Blue Cheese

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  • butternut squash
  •  olive oil
  • 6 stalks fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 cup pecans
  • 1/2 – 1 cup crumbled or other blue cheese

Preheat the oven to 400 degrees F.

Halve the squash, remove the skin, and scoop out the seeds, then cut into 1-inch cubes; you don’t need to be precise just keep the pieces uniformly small.

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash If you can’t get any fresh thyme, sprinkle over dried.

Roast in the oven for about 20 to 30 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

Hasselback Potatoes

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6 Medium Size Potatoes
2 – 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Mojo Verde from “Tapas” by Ann and Larry Walker, 1998.

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That stuff is like crack cocaine of dips/sauces and my gang love it. I got my recipe from a Tapas cookbook by Ann and Larry Walker, now out of print, that I found in a used book rack several years ago. It has just a few ingredients–green bell peppers, garlic, sherry vinegar, olive oil and cilantro…Tina

 

 

 

 

 

 

 

 

This bright green sauce probably came to mainland Spain from South or Central America via the Canary Islands, where we enjoyed it with virtually every meal. It is exciting to both the palate and the eye. Explore its uses with fish, meat, and cooked vegetables such as boiled potatoes, or as a lively dip for raw vegetables.

4 cloves garlic

1 cup fresh cilantro leaves

1 medium green bell pepper, stemmed and seeded

1/2 cup olive oil

2 tablespoons red wine or sherry vinegar

Salt and pepper to taste

In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing down the solids with a rubber spatula. Add the bell pepper, then the olive oil and vinegar, and puree until smooth. Season with salt and pepper. Let it rest for 30 minutes before serving. The sauce keeps for several hours, but turns a little gray if kept overnight.  Makes about 2 cups.

World’s Best Green Beans- The Roasted Vegetable cookbook

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2 pounds green beans

2 tbsp extra virgin olive oil

coarse sea salt or kosher salt

1. preheat oven to 450-500 degrees

2. arrange the green beans in a single layer on a sheet pan or cookie sheet.  drizzle the oil over the beans and roll until well covered.

3.  roast about 15 min, until beans are well browned, shaking the pan occasionally  for even cooking.

4.  transfer the beans to a serving bowl and sprinkle with salt to taste.  serve immediately.

serves 4-6.

Japanese Cucumber Salad

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2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.

Couscous with Mushrooms – The Deen Brothers

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2 tablespoons olive oil
2 tablespoons butter
10 ounces white mushrooms, quartered and thinly sliced
1 medium  onion, finely chopped
1 1/2 cups veggie  broth
3/4 teaspoon salt
1 cup uncooked couscous
1 tablespoon chopped fresh basil leaves, optional, for garnish

Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.

Add the veggie broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.

Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.

Collard Greens

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2 pounds collard greens (4 bunches);  wash, remove stems; cut away vein of leaf

Chop 1/2# pepper smoked bacon sliced (I omit)

1 onion sliced

5-6 cloves garlic minced

2 cups chicken stock (I use veggie stock)

2-3 TBL balsamic  vinegar (to taste)

2-3 TBL sugar

black pepper  (optional)

In a large pot: cook bacon until browned, add onion til  transparent, add garlic, stir in greens to wilt add stock, vinegar, sugar, pepper, simmer for several hours or until tender.  May be transferred to crockpot to finish.

Sunny’s Money Salad

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3 tablespoons lime juice
1/4 cup chopped red onion
1/2 teaspoon ground cumin
1 tablespoon hot sauce
1 stalk celery, chopped
2 roasted red peppers, finely chopped
1/4 cup cilantro, leaves only
2 (15-ounce) cans black-eyed peas, drained
3 tablespoons canola oil
2 teaspoons grated fresh ginger
Salt and freshly ground black pepper
In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.