Side Dishes

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SPINACH & FETA: A Yummy Way To Eat Your Spinach!

spinach feta textCooked spinach is not a looker.  It wilts down from a giant amount to a small, dark green mound.  On its own it tastes…okay. But doctor it up with some flavor, crunch, and color and now you’ve got something.

If you’ve never cooked fresh spinach, prepare for a surprise.  You’ll bring home a mass of leaves and think, “this is way too much”. It’s not, believe me.

Note: I like to buy bundled spinach and wash it myself. But that can be time-consuming and is often hard to find.  Stores seem to prefer to carry pre-washed spinach in plastic tubs. If you do buy the bundles, make sure you weigh them – some are larger than others.

SPINACH & FETA – makes about 1 cup

  • 8½ oz fresh spinach leaves (about 2 bunches)
  • 1 T + 1 tsp extra virgin olive oil, divided
  • 2 T shallots, chopped (about 1 large)
  • 1/4 tsp salt
  • 2 T water chestnuts, chopped (I get them canned, in the Asian section)
  • 1 oz Feta cheese, crumbled
  • 1 T red wine vinegar
  • 2 T pistachio nuts, salted, toasted
  • 1 Roma tomato, chopped

Steam spinach over boiling water for 1 minute – set a timer! spinach feta4Place spinach in a towel to absorb excess water. spinach feta5Roughly chop. spinach feta6Heat 1 T oil in a skillet over medium/high. Add in shallots and sauté a few minutes, until browned. spinach feta7Stir in the spinach and salt – sauté over medium/high about 2 minutes to evaporate excess moisture. spinach feta1Reduce heat to low and add in the water chestnuts, feta, 1 tsp olive oil, vinegar, and pistachios. spinach feta2Stir over low heat, just to warm everything. Add in tomatoes and serve.spinach feta8

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MAPLE/NUT GRANOLA – Super Easy!!!

granola textWhy spend a lot of money on store-bought granola when you can make it yourself? You won’t believe how easy it is! Plus you can fine-tune it to suit yourself.

Paired with plain yogurt (homemade, of course!), it’s a great way to start the day or subdue those mid-afternoon hunger pangs.

Note: This recipe makes 11 cups. If you don’t want to make this much, use a smaller rimmed cookie sheet – the granola should be a certain thickness when baked or it tends to burn around the edges.

Additional Note: This recipe calls for a total of 2 cups nuts. I prefer half almonds, half pecans. Substitute, if you prefer.

MAPLE/NUT GRANOLA – makes about 11 cups

  • 1 cup slivered almonds chopped
  • 1 cup pecans, chopped
  • 1/3 cup maple syrup (the real thing, NOT Log Cabin, etc.)
  • 1/3 cup dark brown sugar, packed
  • 1/2 cup vegetable oil
  • 4 tsp vanilla extract
  • 1/2 tsp salt
  • 4½ cups (13½ oz) old-fashioned oats (NOT the quick cooking kind)
  • optional: 2 cups dried fruit, such raisins, cranberries, apricots

Preheat oven to 325º Fahrenheit. 

Lightly toast the almonds and pecans to bring out their flavor. I do this in my toasteroven. If you don’t have one, use your regular oven. Make sure to keep an eye on them wherever they are so they don’t burn!!!granola7 In a very large bowl, mix together the maple syrup, brown sugar, vegetable oil, vanilla, and salt.granola6 Blend in the oats and toasted nuts. granola5Pour onto a parchment paper lined rimmed 16½” x 12″ (inside measure) baking sheet. Spread out and, using a flat implement (such as a potato masher or measuring cup), firmly press down granola evenly. I like to start in the center and work my way to the sides so that the edges aren’t too thin, or they’ll over-bake. granola4Bake in the upper third of the 325º F oven until medium browned – about 32-45 minutes. (Mine take 32 minutes.) granola3Remove from oven and let cool 1 hour on baking sheet. Break apart and add in dried fruit, if using (I never do).granola2 Store in airtight container.

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Roasted Butternut Squash With Hazelnuts – So Easy, So Yummy!

roasted butternut textI love roasted vegetables! Their flavor comes to life, enhanced by the sweet caramelization process. Add to that the slight crispiness. Yum!!!

This ROASTED BUTTERNUT SQUASH recipe is very easy to prepare…but does take about an hour in the oven. So plan ahead. That time is hands off, so you can use it to prepare the rest of your meal…or, decompress from the day with a glass of wine.

Note: If you don’t like hazelnuts, try another nut such as almonds or pecans.

ROASTED BUTTERNUT SQUASH WITH HAZELNUTS

  • 2½ – 3 lbs butternut squash
  • 4 T butter, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup hazelnuts, skinned
  • 1 T water
  • 1 T lemon juice
  • 1 T chives, chopped

Preheat oven to 425º Fahrenheit.

Wash and dry whole squash. Place in microwave for 3 minutes. (Don’t worry, it won’t explode – this is just to soften it enough to make peeling easier and safer.) Flip and zap it for 30 more seconds. Place squash on a cutting board, taking care not to burn yourself. Cut off both ends and discard. Dissect the neck from the body (I know, this sounds ghoulish!) Standing these halves on end, remove the peel down to the deep orange color with a sharp knife. butternut risotto3Slice the body and neck in half lengthwise (yikes!) and remove seeds and fibres. Cut the four halves into 1/2″ pieces.roasted butternut2 Place pieces in a mixing bowl. Melt 2 T butter and pour over squash. Stir in the salt and pepper.roasted butternut3 Lay butternut squash pieces in a single layer on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes, until bottoms are browned. Flip pieces and bake another 10-15 minutes, until well browned on both sides. roasted butternut6While squash is baking, coarsely chop hazelnuts. In a small skillet or saucepan, melt remaining 2 T butter. Add in chopped nuts and sauté over medium/high heat. Stirring constantly, cook until nuts are browned – about 2 minutes. (The butter will be bubbly at first.)roasted butternut4Remove from heat and stir in the 1 T water. Let cool a little, then add in the lemon juice and a pinch of salt. roasted butternut5When squash is cooked, place slices into a mixing bowl (I use the same one from before). Gently stir in the hazelnuts and butter. Sprinkle on chives. Serve while hot.

 

 

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ROMAN GNOCCHI: A Semolina Sensation!

roman gnocchi textWe’re all familiar with the POTATO GNOCCHI – awhile back I even posted a recipe for POTATO GNOCCHI WITH SAGE BUTTER:gnocchi 2But gnocchi are merely dumplings that are made from various things besides potatoes, such as wheat flour, cheese, breadcrumbs, cornmeal, and semolina flour – the basis for this Roman Gnocchi recipe.

Roman Gnocchi are fast and easy to make and can be formed ahead of time – I love make-ahead recipes! They can be served as a first, side, or main course, depending on how many one eats.

Note:  I store my semolina flour in the freezer since I don’t use it that often.

ROMAN GNOCCHI – makes 12

  • 2½ cups milk (use whatever you have)
  • 3/4 tsp salt
  • pinch nutmeg
  • 1 cup semolina flour
  • 4 T butter, divided
  • 1 egg, beaten
  • 1/3 cup Gruyère cheese, shredded
  • 1/3 tsp dried crushed rosemary (or 1 tsp fresh chopped)
  • 1/2 tsp baking powder
  • 2 T Parmesan cheese, grated
  • topping sauce of your choice (marinara, cheese sauce, butter sauce)

In a saucepan over medium heat, bring milk up to simmer. Add in salt and nutmeg. roman gnocchi7Very slowly pour in semolina, stirring constantly to prevent lumps (a whisk is best for this). Once all the semolina in mixed in, decrease heat to low and cook 3-5 minutes, until it becomes very thick and pulls away from the sides of pan. (Don’t undercook or the gnocchi will taste floury.) Let cool 4 minutes. roman gnocchi11Cut 3 T of the butter into pieces and stir them into the dough until all butter is melted and incorporated. roman gnocchi10Mix in the beaten egg, Gruyère, rosemary, and baking powder. roman gnocchi8With the remaining 1 T butter grease an 8″ x 8″ baking pan (or one of equivalent size). Dip a 1/4 cup measuring cup into water to wet it, then fill it with dough. Empty onto the pan, using your fingers to fix the shape, if needed. Dip measuring cup into water each time – this helps release the dough. You should get around 12 gnocchi. roman gnocchi1Chill at least 30 minutes.

Preheat oven to 400º Fahrenheit. roman gnocchi3Sprinkle Parmesan on top of gnocchi and bake, uncovered, for 30 minutes. Let cool at least 15 minutes before serving.

 

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MASHED POTATOES & PARSNIPS: Add A Little Sweetness!

mashed pot & parsnips textMashed potatoes can get a little boring. True, they’re filling, easy, cheap, and everyone likes them. But, maybe it’s time to add in mashed parsnips…you know, to shake things up a bit.

If you’ve never had a parsnip, it’s really time you did. They have a slight sweetness, kind of like a carrot. In fact, the two are related.

And, just to show you what an adventurous gal I am, I use Yukon gold potatoes in this recipe, rather than the standard russet for mashed potatoes.

MASHED POTATOES & PARSNIPS – makes 3½ cups

  • 4 T butter
  • 8 oz parsnips, peeled and cut into 1/4″ slices (cut fat end into half moons)
  • 1½ lbs Yukon Gold potatoes, peeled and sliced into 1/4″ circles
  • 3/4 tsp salt
  • 1/3 cup vegetable stock (homemade or purchased)
  • 3/4 cup half & half (or half cream & half milk)
  • 2 T chives, chopped

Melt butter in pot and add parsnips. Over medium/high heat, sauté until browned – about 10 minutes.mashed pot & parsnips2 Place potato slices in strainer and rinse well to remove excess starch. Let drain. mashed pot & parsnips5When parsnips have browned, add potatoes to the pot. Cover, decrease heat to low, and cook about 20 minutes – until potatoes are tender. Uncover pot and let set 2 minutes to allow steam to escape.mashed pot & parsnips3 Mash mixture until smooth. mashed pot & parsnips4Warm the milk and pour 1/2 cup of it into the potatoes. (Use the rest, if needed. Save it for any leftover mash.) Add in chives and fold mixture gently together. Season with salt and pepper, if needed.

 

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BUTTERNUT SQUASH RISOTTO: Full Of Fall Flavor!

butternut risotto textWinter squash comes in many varieties and colors – very tempting to buy as a Fall decoration. Of course, cooking them may seem a bit daunting… what with the potential for slicing off a finger or two.

Never fear! A quick par-cook in the microwave to the rescue!!! It softens the squash just enough to ensure all body parts remain intact.

This risotto recipe cooks faster than the traditional method because it’s given a jump start of a large amount of liquid at the beginning.

BUTTERNUT SQUASH RISOTTO – makes about 4 cups

  • 1 lb butternut squash – whole, washed & dried
  • 1 T olive oil
  • 2½ cups vegetable stock – purchased or homemade (VEGETABLE STOCK)
  • 2 T butter, divided
  • 3/4 cups onions, chopped finely
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 clove garlic, pressed
  • 1 cup Arborio rice, unrinsed
  • 3/4 cup dry white wine
  • 3/4 oz (1/3 cup) Parmesan cheese, grated
  • 1 T fresh sage, chopped
  • 1 T lemon juice

Place whole squash in microwave without piercing or slicing it. (It won’t explode.) Zap for 3 minutes only. Turn it over and zap another 30 seconds. This softens the squash enough to slice through it.

Note: Save all the skin, fibers, and seeds to use in broth. 

Cut off top and bottom to give a firm foundation for peeling. With a sharp knife or vegetable peeler, remove the peel down to the deep orange part (just past the yellow part).butternut risotto3 Remove neck (yikes!), slice into rounds, then cut into 1/2″ cubes. Cut the body (this is getting creepy) in half and scrape out seeds and fibers. (Remember to save the seeds, fibers, and skin for the broth!) Slice into 1/2″ thick pieces, then cut those into 1/2″ cubes.butternut risotto10 Measure out 1¾ cup of cubes (put any remaining cubes with the skins and seeds for the broth.) Into a 12″ nonstick skillet heat the olive oil over medium/high until shimmering. Add the 1¾ cup of cubed squash, spreading out into a single layer. butternut risotto11Cook about 5 minutes without stirring, until bottoms are browned. Continue cooking another 4-5 minutes, stirring now and then, trying not to turn them over – you want only one side browned. Remove to a bowl and set aside. butternut risotto12Into the now empty skillet put the seeds and skins, cooking over medium heat about 4 minutes to brown. (Beware of popping seeds as they cook.)butternut risotto13Remove to a small saucepan. Add in the vegetable stock, bring to a simmer, cover, and cook 10-15 minutes.butternut risotto6 Into the empty skillet melt 1½ T butter. Add in the onions, salt, and black pepper. Sauté over medium heat until onions start to brown. butternut risotto7Add in nutmeg, cinnamon, and garlic. Cook another 30 seconds to bloom the spices. Pour the Arborio into the onions and sauté over medium until edges of rice become translucent. butternut risotto4Add the wine to the rice and cook uncovered over medium high until it evaporates.  butternut risotto8As the wine is cooking, strain the broth made with seeds. Discard strained solids and set broth aside.

When wine has evaporated, pour in 1½ cups of the broth and 1/2 of the reserved cooked squash cubes. Cook over medium heat uncovered until most of liquid has been absorbed, stirring now and then. In 1/2 cup increments, continue adding broth to the rice as it’s been absorbed. Add broth (you may need all of it) until the rice is softened. Total cooking time is about 12 minutes. butternut risotto2Stir in Parmesan, sage, remaining 1/2 T butter, and lemon juice. Adjust salt and lemon juice, if needed.

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STUFFED POTATOES – Hot Stuff!

twice baked pot1I can’t deny it – I’m a huge potato lover. Mashed, French fried, hash browned, scalloped, and baked: I love them all! (It must be a trait inherited from my Irish mother.)

But, as a product of the microwave generation, preparing the perfect baked potato has always eluded me. Although many have claimed excellent results from the zapper, mine seem to continuously sport an underdone center (yuk!), with a flabby skin.

The answer seems to be in returning to my roots and, like my mama before me, bake these beauties in the oven. To ensure a tender center, I skewered the potatoes with a metal rod to promote even baking. Yes, they take an hour to cook, but it’s worth it.

As a fan of make-ahead recipes, I love STUFFED POTATOES because these can be prepared earlier in the day and then broiled during the last 10 minutes of meal-prep. Also, pototes retain their heat for quite some time afterward. Thus, a perfect side dish for company when the goal is to have all dishes on the table at their peak of flavor at the same time. (In my family, there’s the added challenge of getting everyone seated at that moment.)

NOTE: Unless I have buttermilk on hand (almost never), I always make my own, especially for the small amount called for in this recipe. Just combine milk and apple cider vinegar (see amounts below).

STUFFED POTATOES – serves 4

  • 2 large russet potatoes
  • 1T butter, preferably room temperature
  • 1/4 cup buttermilk (OR, 1 tsp apple cider vinegar mixed with 1/4 cup milk or cream)
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 oz cheddar cheese, shredded
  • 2 scallions, sliced – both green & white parts

Preheat oven to 400º Fahrenheit.

Wash potato, then poke a metal skewer through the center, lengthwise. This adds heat to the middle of the potato so it cooks from the inside, too. (If you don’t have a metal skewer, don’t worry – they’ll still cook through without it.) Bake in preheated oven for 1 hour, until easily pierced with a fork all the way to the center (center should be 106º Fahrenheit). twice baked pot2Remove skewer and slice in half, lengthwise, along narrow side of potato so they lay flat.twice baked pot4Carefully, scrap out insides, leaving 1/8″ border to support the skin. (If you scrap a bit too much in a section, just take some of the potato and smash it down to form a patch.) Place potato pulp in a bowl.twice baked pot5With a fork, mash the potato, breaking down lumps – you don’t need to make it as creamy as you would with mashed potatoes…unless, you want. twice baked pot6Add in the butter and stir until melted. Then add the buttermilk, sour cream, salt, pepper, cheese, and scallions. Mix gently, but thoroughly. twice baked pot3Divide equally and fill potato skins. At this point, you can cover them and complete preparation later.twiced baked pot8Just before serving time, broil potatoes about 4″ from heating element 10-15 minutes, until spotty brown on top. Serve hot.twice baked pot9

 

 

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BLEU CHEESE MASHED POTATOES: Jazzing Up A Standard Recipe!

bleu cheese mashed potatoes textGood old mashed potatoes. Straight forward. Easy to prepare. And, most of all, filling. This last one is important if you have picky eater children (I speak from experience).

But, how about if we fancied-up those potatoes to make them company worthy? What would happen if we added bleu cheese, a little thyme, and topped with port infused sautéed onions? A brilliant side dish, that’s what!

BLEU CHEESE MASHED POTATOES – makes about 3 cups

  • 1½ lbs russet potatoes
  • 3/4 tsp vegetable oil
  • 3/4 tsp butter
  • 1 tsp salt, divided
  • 1/4 tsp brown sugar, packed (it’s not much, but aids caramelization)
  • 1/2 lb yellow onions
  • 2½ T ruby port (or any sweet red wine such as Masala)
  • 3 T butter, melted
  • 6 T half & half
  • 1 tsp fresh thyme (or 1/3 tsp dried)
  • 2 oz bleu cheese, crumbled
  • 1/4 tsp black pepper

Place whole potatoes (with skin intact) in a saucepan and cover with 1″ water. mashed pot1Bring to simmer and cook until easily pierced with fork – about 35 minutes.

While potatoes are cooking, prepare the onions. Cut onions into 1/4″ slices. In a nonstick skillet, heat oil and butter over high heat. Add in 1/8 tsp salt, brown sugar, and onions.onions saute1 Sauté 5 minutes – until they start to lose volume and become a little browned. Decrease heat to medium and continue cooking until well browned (about 20 minutes or so).onion saute2 Add in the port and letter simmer for 5 minutes to evaporate the liquid. mashed pot2Set aside.

In a small saucepan over low heat, warm half & half and thyme just to the simmer point. Cover and set aside.

When potatoes are cooked, remove from water and peel. (They’re very hot so you might want to use a fork to hold them in place, while peeling with a knife.) For best mashing results, use a ricer or food mill.mashed pot3 Gently fold in melted butter. Add in half & half, bleu cheese, remaining salt, and pepper. Very gently blend together. Taste for seasoning and adjust as necessary.

To serve, top with onions.

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SPICY CORN FRITTERS – Crispy Pancakes With A Sweet & Sour Kick!

corn fritter textCorn on the cob is great, but sometimes one wants to enjoy fresh corn without having to floss our teeth before smiling afterwards.

SPICY CORN FRITTERS to the rescue! Yes, they’re a little more work than dropping an ear of corn in boiling water, but once you try one…or more of these crispy pancakes, you’ll agree that they’re worth the effort.

SPICY CORN FRITTERS – makes about 11, depending on how big you make them

  • 3/4 cup distilled white vinegar
  • 3/4 cup + 1½ tsp sugar, divided
  • 1 red jalapeño chili, minced (or serrano, if you like to kick it up a notch)
  • 1 tsp salt, divided
  • 2 T cilantro leaves, chopped
  • 4 cloves garlic, pressed
  • 1/2 tsp black pepper
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 1/2 cup rice flour
  • 3/4 tsp baking powder
  • 8 oz (2 ears, about 1½ cups) – fresh, frozen, or canned
  • vegetable oil for frying

Make the sweet & sour sauce by combining vinegar, 3/4 cup sugar, chili, and 1/2 tsp salt in a small saucepan. Bring to boil, uncovered. Continue at a hard boil until sauce is reduced to 2/3 cup total. You don’t have to stir, but keep an eye on it so you don’t reduce it too much. This takes about 5 minutes, depending on how high your burner is. Cover and set aside until ready for use.

If you’re using fresh corn, like I do in the summer, remove raw kernels. This is quite easy – rest one point of the shucked ear at a diagonal, holding it away from you, and run a sharp knife from midway downwards. corn de-kernalFlip the cob and repeat. Boil kernels in a little unsalted water for about 2 minutes, until done (adding salt at the beginning of cooking can lead to tough corn). Drain.

If you’re using frozen corn, thaw.

If you’re using canned corn, drain.

Into a blender (preferably the small pitcher that comes with some blenders), place the cilantro, garlic, black pepper, and water. Blend until pureed.

In a medium bowl, combine all-purpose flour, rice flour, 1½ tsp sugar, 1/2 tsp salt, and baking powder. Stir corn and cilantro mixture into flour.

Heat 2 T vegetable oil in a nonstick skillet (yes, you have to oil nonstick pans) over medium/high heat. When hot, pour in 1/3 cup amounts, spreading out batter to about 4″. Cook until well browned on bottom. Flip and cook other side.

Serve immediately, spooning on Sweet & Sour Sauce.

 

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FARRO-ASPARAGUS SALAD – A Lovely Summer Salad!

1/2farro asparagus salad textApparently, there’s yet another new-to-me ancient wheat grain called farro. It’s kind of similar to brown rice, but heartier with a nutty taste. As a gal who gets around (well, at least, is nearby) I figured I’d give it a try. After all, I’ve jumped on board the couscous, quinoa, barley, sorghum, and Israeli couscous bandwagons. May as well sample this.

Thank goodness for my adventurous spirit. Farro is FABULOUS! I randomly picked a brand of organic farro which, fortunately, was the right kind: Italian pearled farro. Other kinds need to be soaked overnight. Also, make sure the farro you purchase in NOT instant. Look at the ingredients – it should only contain farro. (organic or not – it’s up to you)farro salad 5Don’t follow the package directions for cooking. A better way is to cook it in a large pot of water, then drain it (like pasta). This alleviates the possibility (and, for me, the almost certainty) of burning when the water runs out.

FARRO-ASPARAGUS SALAD – makes 7 cups

  • 1½ T salt, divided
  • 1½ cups Italian pearled farro, raw
  • 6 oz asparagus (about 8 stalks), cut into 3/4″ pieces
  • 6 oz sugar snap peas, cut into 1/2″ – 3/4″ pieces
  • 3 T extra virgin olive oil
  • 2 T lemon juice (fresh or bottled)
  • 2 T shallots, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 2 tsp dried dill, (or 3 T fresh)
  • 3 oz Feta cheese, crumbled
  • 6 oz grape tomatoes, cut in half

Rinse farro. Boil 2 quarts of water. (It doesn’t have to be precise, but should be close due to the salt – if you have too little water, the farro will be too salty.) Add in 1 T of the salt and the farro. Uncovered, bring to back to a boil, then reduce flame to keep a low boil for 15-20 minutes (17 minutes works for me) – until the farro is cooked, but still has a bit of chew. Stir now and then – especially at the beginning.orange rice salad prep2While the farro is cooking, in another pot, bring 2 cups of water to boil. Add in 1 tsp of the salt, the snap peas, and the asparagus. Boil for 2 minutes. Tip:  SET TIMER SO YOU DON’T OVERCOOK!!! – You want the veggies to have a crunch. Drain and rinse in cold water to stop the cooking.

Note: If you don’t want to dirty the second pot, wait until the farro is done, and cook the asparagus and snap peas in that pot.

In a small bowl, whisk together the olive oil, lemon juice, shallots, Dijon, 1/2 tsp salt, black pepper, and dill. Set aside.farro salad2Once the farro is done, drain in a sieve and then pour onto a rimmed cookie sheet. Spread out evenly in order to cool and dry the farro. This should take 15-20 minutes.farro salad1To assemble the salad, place the tomatoes, asparagus, snap peas, and Feta in a large bowl. Add the farro on top (this way the dressing will be absorbed into the farro). Whisk the vinaigrette briefly and drizzle on. Stir the ingredients to blend.  Let set about 20 minutes to allow the flavors to mix.

FARRO-ASPARAGUS SALAD is best served the first day. It’s still tasty after that, but a bit drier since the dressing has been absorbed.