Side Dishes

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LEMON RICE – A Tangy Addition To Boring Brown Rice!

lemon rice with textLemons are one of those ingredients constantly called on to perk up a recipe – from soup to dessert.  Sadly, we’re unable to grow a lemon tree on our property. I was bemoaning this fact after coming across a tempting recipe in my Mousewood cookbook for Lemon Rice, when my friend, Julie, brought a bag of lemons from her tree. Serendipity!

The recipe calls for brown rice. I was a little leery that the lemony taste would be lost using brown rice, and considered switching to white, which would certainly lend itself to a prominent lemon flavor. Of course, brown is a healthier choice, so I decided to follow the recipe. Then, I figured, in for a pound, in for a penny, and went with Brown Rice Medley (a blend of long grain brown rice, black barley, and daikon radish seeds) from Trader Joe’s.

Fabulous! The lemon performed perfectly, and the rice blend offered a nice bite.

LEMON RICE is very easy to make, but do bear in mind the cooking time of the rice – about 35-40 minutes – and plan accordingly.

NOTE: Continuing my duties as Queen of Freeze, since this recipe only calls for egg yolks, I must remind you that the whites freeze well. Be sure to label the container!

LEMON RICE – makes about 2 cups

  • 1 cup uncooked brown rice (I used Brown Rice Medley from Trader Joe’s)
  • 1 T butter
  • 2¼ cups water
  • 3/4 tsp salt (I used kosher)
  • 2 egg yolks
  • 3 T lemon juice (I used Meyers lemons)
  • 2 T fresh parsley, chopped
  • 1/2 cup Parmesan cheese, grated

Melt butter in saucepan and sauté rice 3 minutes. Add in water and salt, and bring to a boil. Cover with lid, leaving it slightly askew to allow steam to escape, and lower flame to keep water at a simmer. When water is nearly all absorbed (about 30 minutes or so), turn off flame, fit lid completely on saucepan, and let sit for about 10 minutes to finish cooking. (This helps prevent burning the rice – been there, done that!)

In a small bowl, stir together the yolks, lemon juice, parsley, and cheese. Pour into rice and blend well. Serve immediately.

 

 

 

 

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YAM-CRAN SALAD – Pretty, Fast, & Easy!

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YAM-CRAN SALAD

Sometimes I want just one more side dish for my holiday meal. The problem is time management. Everything needs to be done at the same time, but there is only so much time and oven availability to get things prepped and cooked.

That’s why I often turn to YAM-CRAN SALAD. It’s fast to prepare, no oven is involved, and, with the exception of tossing in the walnuts, can be prepared the day before. Bonus:  it’s very festive looking!

BTW, I make this salad throughout the year – often as a last minute thought when I have a bag of yams I need to use up. I always have walnuts, dried cranberries, and dressing on hand.

YAM-CRAN SALAD – makes 2½ cups

  • 1 lb yam or sweet potato, cubed (I use garnet yams)
  • 1/3 cup walnuts, chopped and lightly toasted
  • 3 T dried cranberries
  • Ginger Mandarin dressing

GINGER MANDARIN DRSG

 

Boil yam cubes until you can pierce them with a fork.  Be careful not to overcook! It takes about 5 minutes. Drain in a sieve and rinse with cold water to stop the cooking process. You want them bite-able (is that a word?), but not crunchy nor mushy.

Mix together the yams, cranberries, and dressing. Refrigerate at least an hour.

At serving time, stir in the walnuts.

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CRANBERRY SAUCE: Don’t buy – MAKE!

HOMEMADE CRANBERRY SAUCE - Easy!

HOMEMADE CRANBERRY SAUCE – Easy!

Thanksgiving is coming up in the United States and grocery lists are being compiled for the big feast.

Is cranberry sauce on your list? The jarred kind, or – yikes! – that jellied canned stuff? Cross it off RIGHT NOW! Instead, write down bagged whole cranberries (they’re in the produce section).

If you can boil water, you can make cranberry sauce because all you have to do is boil water, cranberries, and sugar together for 5 minutes. Done!

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Even non-cooks can make this. Remember, every time you buy prepared food, you give power over what goes inside your body to someone else. It’s time to take control!

CRANBERRY SAUCE – makes about 2 cups

  • 8 oz whole cranberries, rinsed
  • 1/2 cup water
  • 1/2 cup dark brown sugar, packed (or, white sugar, if you prefer)
  • optional: zest from one orange (I never do this)

Put all the ingredients into a saucepan and bring to a boil. Cook for 5 minutes, stirring often. When cranberries begin to pop, remove from heat. Refrigerate until serving time.

BROCCOLI & RAISIN SALAD: Addictive!
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BROCCOLI & RAISIN SALAD: Addictive!

BROCCOLI SALAD

BROCCOLI SALAD

Broccoli is a staple in our home – we have it nearly every night with dinner. I put very little thought into it – at some point during meal prep I wash a liberal amount of broccoli, place it in a steam basket (attempting to put enough water underneath), and 14 minutes before meal time, I turn on the burner. It’s fast, easy, and healthy.

But every now and then I kick it up a notch and do something special with this green member of the cabbage family… just to show my family my wild side. One of our favorites is Broccoli & Raisin Salad. Even though it’s a little more work than just tossing it in a steamer, there is the advantage that I can make it ahead of time. I love those foods!

Broccoli & Raisin Salad keeps well, so go ahead and make extra. It’s good for packing in your lunch the next day, or to snack on during that late afternoon tummy growling time.

BROCCOLI & RAISIN SALAD – makes about 4½ cups

  • about 380g (4 cups) bite-size pieces of broccoli, measure after chopping
  • 1/2 cup red onion, chopped
  • 50g (1/2 cup) raisins
  • 114g (1/2 cup) mayonnaise
  • 1½ tsp apple cider vinegar
  • 21g (2 T) dark brown sugar, packed
  • 1 tsp Dijon mustard
  • 48g (1/2 cup) walnuts, chopped and lightly toasted
  • optional:  3 strips of fake bacon (I use Morningstar brand), baked crispy & crumbled

Put broccoli in a steamer basket fit inside a saucepan (don’t forget the water). Turn on burner to medium high and immediately set timer for 3 minutes. When timer goes off, check to see if broccoli has turned vibrant green (See photo).

steam broccoli

Once it achieves this color, remove broccoli from the steam basket, place in a bowl, and refrigerate. Otherwise, it will continue to cook – you don’t want mushy broccoli! Add in the raisins and red onions.

Whisk together the mayonnaise, vinegar, brown sugar, and Dijon. Pour over broccoli and mix. Refrigerate until serving time.

Add in the walnuts and fake bacon (if using) at the last minute to keep them crisp.

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CURRIED SORGHUM SALAD – An Ancient Grain Revisited

CURRIED SORGHUM & CARROT SALAD

CURRIED SORGHUM SALAD

On a recent trip to Los Angeles, I was perusing a dinner menu the size of a short novel. As I skimmed through the titles and descriptions of various items, I noticed ‘sorghum’ was repeatedly listed. Sorghum? Not only was sorghum listed as an ingredient in wraps, salads, and soups, it was also made into breads.

We whispered between us (embarrassed by our ignorance) as to what this ingredient might be. A vegetable? A cheese? Some kind of soy product?

It turns out sorghum is an ancient grain, popular in Africa. It can be used like rice, but requires far less water to grow – an important fact in drought ridden California. It’s round, like barley, and has a pleasing chew to it. Also, for those concerned with gluten, it’s gluten-free.

RAW SORGHUM

RAW SORGHUM

Being a gal who treads on the cutting edge (or, at least, nearby), I decided to prepare a sorghum dish and see for myself what LA folks already know. It took 3 tries to find a store in my area that carried this grain – even Whole Foods was a bust. I ended up locating it at a local natural food store, purchasing their one and only bag.

I found a curried sorghum and carrot salad recipe, then promptly adjusted it to suit myself (because that’s what we cooks do). Very tasty!

NOTE:  I prefer to use powdered coconut milk so I can make exactly what I need.That way I don’t have to find a way to use up the leftover milk from the canned coconut milk. I order it online.

CURRIED SORGHUM SALAD – makes about 3 cups

  • 1 cup raw sorghum
  • 4½ cups water
  • 1 tsp sea salt, divided
  • 2/3 cup coconut milk (if using powdered, put 3 T powder in measuring cup and add water to the 2/3 cup mark)
  • 2 T red wine vinegar (or apple cider vinegar)
  • 2 tsp curry powder (either purchased in the spice dept or your own blend)
  • 1/3 tsp chili powder
  • 1½ tsp sugar
  • 2 cups carrots, shredded
  • 1/2 cup dried cranberries
  • 1/4 cup scallions, sliced
  • 1/4 cup pumpkin seeds, toasted

Bring sorghum, 1/2 tsp salt, and water to a boil. Turn burner down, keeping water at a simmer. Cover with lid slightly askew to allow steam to escape until most of the water has been absorbed – then you can put the lid completely on. Start taste testing after about 50 minutes. Once the sorghum is chewy, but not crunchy, it’s done. It can take as much as an hour or more to cook. Pour through a sieve to remove excess water.

While sorghum is cooking, prepare the dressing. Combine the coconut milk, vinegar, curry, chili, 1/2 tsp salt, and sugar.

Blend together the cooked sorghum, dressing, carrots, cranberries, scallions, and pumpkin seeds. Refrigerate. Can be served room temperature, but I think it’s best chilled.

 

 

 

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APPLE RICE SALAD – The Perfect Side Dish!

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With the approach of Autumn, we bid farewell to one red fruit (the tomato) and hello to another (the apple).

There are a large number of apple orchards in my neck of the woods, and it’s been a long tradition in my family to trek to the foothills for the annual apple festival. I like to take advantage of locally grown produce – not only does it taste fresher and more flavorful,  but I believe in supporting farmers in my area.

Note: There’s a fabulous article about apples by Helen Nichols, 34 Science-Backed Health Benefits of Apples, that will inspire you to try not only my Apple Rice Salad, but many others as well. Of special interest is a description of the various types of apples, and the dishes in which they work well.

Besides the usual apple pie, apple fritters, apple sauce, and apple juice, one of my favorite uses for these red beauties is Apple Rice Salad. It’s a great company dish because it’s best made ahead of time (I love those recipes! Who needs more tasks to do as company’s arriving?!)

Be sure you make plenty, because this is a crowd pleaser!

APPLE RICE SALAD – makes 2½ cups

  • 66g (1/2 cup) uncooked brown rice blend
  • 15g (1 T) balsamic vinegar
  • 6g (1/2 T) olive oil
  • 7g (1 tsp) honey
  • 6g (1 tsp) Dijon mustard
  • 1 clove garlic, pressed or minced
  • 1/8 tsp salt
  • 1 tart red apple (I use Fuji) chopped into bite sized pieces
  • 50g (1/2 cup) 1 stalk celery,  chopped
  • 35g (3 T) raisins
  • 2 T sunflower seeds, lightly toasted (optional)

Cook rice in water. Let cool when done.

As the rice is cooking, mix the dressing. In a small bowl blend the balsamic vinegar, olive oil, honey, Dijon, garlic, and salt.

Mix together the cooled cooked rice, apple, celery, raisins, and dressing. Refrigerate.

At serving time, stir in the sunflower seeds, if using.

 

 

 

 

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PARMESAN PASTA SALAD – It’s The Simple Things

 

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Sometimes you want a little something to go with that sandwich. Nothing fancy, just…..well, a little something. I’ve got just the thing – Parmesan Pasta Salad.

This is a recipe I came across years ago, before I knew much about cooking. There are only four ingredients: pasta, mayonnaise, Parmesan, and salt. What’s not to like? Not only is this a kid favorite, but even adults have specifically requested it for potlucks.

This a tasty delight only takes about 15 minutes to prepare, no matter how much you’re making. Fast, easy, and delicious – the three best adjectives in the cooking world!

PARMESAN PASTA SALAD – makes 2 1/3 cups

  • 1 cup uncooked ditalini pasta (sometimes called short or salad macaroni)
  • 1/4 cup mayonnaise
  • 1/4 cup Parmesan cheese, grated
  • 1/4 tsp salt

Cook pasta until it’s done to your liking (about 10 minutes). Drain and rinse with cold water to stop the cooking process.

Mix together the pasta, mayonnaise, Parmesan, and salt. Chill.

 

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ZUCCHINI TOMATO STIR-FRY – Why, Yes, I’d Love Some Zucchini!

ZUCCHINI TOMATO STIR-FRY

ZUCCHINI TOMATO STIR-FRY

We’re in the throes of summer and that means only one thing:  ZUCCHINI! Lots of zucchini. If you’re not growing it, then your neighbors are. “How’s it going?” has been replaced by the hopeful, “Need any zucchini?”

Overnight, that perfect 7″ summer squash balloons in size to something that looks like it came out of a science fiction film. It needs to be eaten, and it needs to be eaten FAST! It’s just wrong to throw out perfectly good food – gargantuous as it may be.

“Isn’t there something else I can do with zucchini?” you ponder, trying to squeeze one more loaf of zucchini bread into the freezer.

Look no further! I have a zucchini side dish that’s easy, it’s delicious, AND it’s low in calories! But, wait….there’s more! It uses tomatoes, which are also in abundance right now. Stop the madness!

ZUCCHINI TOMATO STIR-FRY – makes 3 servings

  • vegetable oil for stir-frying
  • 1 clove garlic, pressed
  • 1/2 cup onion, chopped
  • 2 tsp fresh parsley, chopped
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp crushed dried rosemary
  • 1/8 tsp oregano
  • 2 cups zucchini, chopped in whatever shape you want
  • 1 cup tomato, chopped
  • optional:  grated Parmesan or Romano cheese

NOTE:  To easily chop parsley, use your kitchen shears:

It's easy to finely chop parsley using kitchen shears

In a skillet or wok, heat a teaspoon or so of oil – just enough so things don’t stick. Add in the garlic, onion, parsley, salt, pepper, rosemary, and oregano. Cook at medium heat (375º Fahrenheit if using a wok) for a few minutes, until onion browned – stirring often.

Add in zucchini and tomato, continuing to stir-fry until the zucchini is done to your liking. This takes about 10 minutes.

Sprinkle on cheese, if desired, and serve.

 

 

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NUTTY FRUIT PILAF – All Dressed Up & Ready To Party!

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NUTTY FRUIT PILAF

In Armenian homes, pilaf (rice) is one of those side dishes that’s always present but rarely noticed. It’s good, it’s filling, it’s cheap, it rounds out the meal – but it’s nothing to write home about.

However, on special occasions we take the time to brown the rice before boiling, and add in some almonds, raisins, meat (NOT vegetarians, of course), noodles, etc. – making it a memorable side dish.

For pilaf to be at it’s best, it really needs to be completed just before serving. While it’s still tasty heated up as a leftover the next day or two, it lacks the freshness it once had. (I know the feeling. Sigh!)

To help reduce the stress of one-more-thing-to-do during the last half hour before meal time, measure out the ingredients ahead and have them at the ready. The most time consuming part of Nutty Fruit Pilaf is sautéing the rice in butter. This takes about 8 minutes and needs almost constant stirring. I suggest you delegate this mindless task – guests, older kids, spouse. You just need someone to keep the rice moving so it doesn’t burn.

NUTTY FRUIT PILAF – makes about 2½ half cups pilaf

  • 2 T butter
  • 1 cup white rice
  • 1/4 tsp allspice
  • 1/8 tsp white pepper
  • 2 cups vegetable stock (purchased or homemade – recipe at Vegetable Stock)
  • 1/2 cup raisins
  • 1/2 cup peas, cooked
  • 1 T fresh parsley, finely chopped (I use scissors)
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup slivered almonds, toasted

Melt butter in a saucepan over a medium/low flame and add rice. Stirring frequently, cook rice until browned – about 8 minutes. Turn off flame.

Add in allspice and pepper, stirring another minute to enhance the herb’s flavor.

Pour in the vegetable stock and bring to boil over medium flame. Lower heat to retain a simmer, cover with lid slightly askew to release steam, and let cook 10 minutes. Add in raisins and peas, cover, and continue cooking until liquid is absorbed – probably another 10 minutes.

Stir in parsley, lemon juice, salt, and almonds. Adjust seasoning, as needed.

 

 

 

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ASIAN CABBAGE SALAD – A Savory Delight!

Crunchy Asian Cabbage Salad

Crunchy Asian Cabbage Salad

It all started with leftover cabbage. I had half a head remaining from the Curried Lentil Stew I made two weeks ago. Cabbage has a pretty long shelf-life, but I was at the point of use it or lose it. Well, you know me – I’m not going to throw out perfectly good food if I can help it.

I decided to try my hand at an Asian Cabbage Salad. After reading several recipes, I pulled ideas,  added my own, finally creating a quick and very tasty salad.

You can use red, green, or a combination of cabbage. The red has more bang for the buck in terms of nutrients, and is a bit thicker. I tried it all three ways. It just boils down to a matter of preference and what you have in the house.

ASIAN CABBAGE SALAD – makes a little over 4 cups

  • 4 cups cabbage, shredded (any kind of cabbage will do)
  • 1/2 cup scallions, sliced
  • 8 oz can pineapple rings, drained & sliced
  • 2 T sesame seeds, toasted
  • 1 T sugar
  • 1/2 tsp salt
  • 1/3 tsp dried ginger
  • 2½ T sesame oil
  • 2½ T rice vinegar
  • 3-4 T slivered almonds, toasted

In a large bowl, combine the cabbage, scallions, pineapple, and sesame seeds.

In a small bowl mix together the sugar, salt, ginger, sesame oil, and rice vinegar. Pour over cabbage mixture.

Toss in almonds at serving time.