Side Dishes

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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 has been replaced by the hopeful, “Need any zucchini?”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.

 

 

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SPINACH RAREBIT – The Perfect Party Vegetable!

Creamy SPINACH RAREBIT

Creamy SPINACH RAREBIT

Menu planning dinner parties is challenging, even for the most experienced cooks. There must be a variety of food so everyone has at least something they can eat.  Then, you need to organize preparation  to ensure everything is done at the same time. Yikes!

Particularly troublesome is vegetable selection – once cooked, many need to be eaten promptly, since they begin to decline in taste. As soon as my steamed broccoli or roasted carrots are ready, I’m like a mad woman trying to get everyone to the table so they can enjoy the food at its peak of flavor. (For some strange and irritating reason, the announcement that dinner is served seems to provoke a desire in my husband to use the bathroom.)

I serve two vegetables, one generally being SPINACH RAREBIT. Not only is it delicious, but it can be prepared a day or two ahead. I LOVE THOSE RECIPES!!!

But wait, there’s more! It’s forgiving in terms of cooking temperature, so if something is in the oven at a different temperature, go ahead and add the SPINACH RAREBIT anyway – just adjust the time a bit. Plus, as if that’s not enough, it retains its flavor throughout the meal – even for the next couple of days as leftovers. It’s the perfect party dish!

Did you notice I said ‘party dish’? That’s because SPINACH RAREBIT is a little labor intensive.  It’s not hard – just takes time. Not that my husband and kids aren’t worth it….but, let’s be honest – we pull out the big guns for company.

NOTE:  You can save time by buying frozen Welsh rarebit (Stouffer’s makes it). Of course, I encourage you to make your own – you can save money, adjust to your taste, AND you know what’s in your food!

SPINACH RAREBIT – will serve at least 8 people

  • 24 oz frozen chopped spinach
  • 8 oz can water chestnuts, chopped in bite sized bits
  • 6 oz canister French fried onions – (I use French’s)
  • 4 slices fake bacon – (I use Morningstar)
  • Welsh rarebit (recipe follows) – if you buy frozen, you’ll need two 10 oz packages

Oven bake the bacon 15 minutes at 375º, flipping midway. Remove from oven and let sit so it gets crispy. If you have a toasteroven, use it – no point in heating up a big oven for 4 slices of fake bacon.

Rinse spinach in a sieve, then squeeze out water. Wrap in paper towel, then wrap that in an absorbent towel, such a terry cloth. You want to get rid of as much water as you can.

In a large bowl, combine spinach, water chestnuts, and enough Welsh Rarebit Sauce (recipe below) to moisten mixture. Pour this into a casserole dish big enough to hold everything (I use a 10.5″ x 7.5″), smoothing top.

Spread remaining Welsh Rarebit Sauce on top, completely covering spinach mix. Crumble bacon and sprinkle on top. Add the French fried onions (you don’t have to use the entire amount). Cover with foil. Casserole can be refrigerated at this point and baked later – I leave off the onions until just before cooking to make sure they’ll be crispy (not sure it matters).

Bake at 350º Fahrenheit for 25 minutes, then remove foil and bake another 5 minutes.

     Welsh Rarebit Sauce

  • 4 T butter
  • 4 T flour
  • 2 cups milk (I use nonfat)
  • 6 oz extra sharp cheddar cheese, shredded
  • 1/2 tsp dry mustard
  • 1 tsp paprika
  • 1 T chili powder
  • 1/4 tsp salt
  • 1/2 T vegetarian Worcestershire sauce

Melt butter in a saucepan. Turn off flame. Add in flour and work a little of the flour into the melted butter at a time, making a smooth paste. Do this slowly, preferably using a flat headed wooden stirrer. This is the only time you’ll be able to prevent lumps. Keep going until all the flour is incorporated (see photos below). Add in the mustard, paprika, and chili powder. Then cook paste for another minute or two, mashing out any lumps from the spices.

white sauce paste

 

Pour in milk and cook over a medium heat, stirring often, until thickened. Turn off flame. Add in cheese, salt, and Worcestershire sauce. Stir to blend. Adjust seasoning, if desired.

 

 

 

 

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SATAY POTATO SALAD – A New Twist On An Old Favorite

SATAY POTATO SALAD

SATAY POTATO SALAD

Easter may have come and gone, but not the multitude of decorated hard boiled eggs. (Hopefully,  all have been found.) Just how many egg salad sandwiches can you serve before everyone cries, “enough”?

While mulling over this dilemma, my mind wandered (as it often does) to the leftover satay sauce in my fridge. It had reached that critical point where I needed to use it or freeze it. As a frugal cook, loosing it was NOT an option.

And then the ah-ha moment:  potato salad to use the eggs, and satay to replace the mayonnaise. I thought scallions instead of yellow onions and some leftover red pepper for color and crunch. The result was delicious. In future, I’ll throw in some toasted peanuts.

Potato salad is not a measure-carefully dish. My recipe is for the amounts that I used THAT time. The next time I’m sure I’ll vary it depending on what I have available.

NOTE: Last year I posted another great recipe to use up those hard boiled eggs: MOM’S “CHICKEN” CASSEROLE.

SATAY POTATO SALAD – makes approximately 3 cups

  • 1½ lbs Yukon potatoes
  • 5 hard boiled eggs
  • 1 stalk celery, chopped
  • 3 stalks scallions, sliced
  • 1/4 cup red pepper, chopped
  • 1/2 cup Satay Sauce (recipe below)
  • optional:  toasted peanuts

Scrub potatoes, leaving skin on. Chop into 1/2″ cubes. Boil until fork can pierce the cubes. Rinse with cool water.

Combine the potatoes with the eggs, celery, scallions, red pepper, and Satay Sauce.  Serve either refrigerated or warm.

Satay Sauce – makes 1¼ cup

  • 1/2 cup peanut butter (I use the grind-it-yourself kind in the store)
  • 1/3 cup water
  • 1/3 cup soy sauce
  • 3 T lemon juice
  • 3 cloves garlic, pressed
  • 1 tsp dried ginger
  • 1 T sesame oil

Mix all ingredients together in a blender or food processor. Pour into a saucepan and simmer for about 5 minutes. (Can be frozen).

 

 

 

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QUINOA TABBOULEH – Super Food, Super Good!

QUINOA TABBOULEH

QUINOA TABBOULEH

Up until a couple of years ago I had never heard of quinoa. Suddenly it’s everywhere and all the cool people are eating it. Well, I may not be “cool”, but I AM room temperature and like to know what’s going on.

What’s going on is the revival of an ancient grain called quinoa (pronounced “keen’-wah”). It’s high in protein and lacks gluten (which has become the bad-boy of the food world these days). It also cooks really fast – it’s done is 10-15 minutes.

I decided to make tabbouleh, replacing the traditional bulgur with quinoa. Excellent!

Quinoa Tabbouleh is one of those multifaceted dishes that makes for a light lunch coupled with a hearty yeast roll, a substitute for a green salad, or a tangy side dish to accompany your entrée.

Even better, it’s easy to make and can be prepared well ahead of time. One less thing to do during that hectic count-down period when you’re trying to have everything done at the same time. (Don’t even think of talking to me during crazy-time!)

NOTE:  An easy way to chop parsley is to put washed parsley in a cup and snip away with your kitchen shears.

Chop parsley using kitchen shears

Chop parsley using kitchen shears

QUINOA TABBOULEH – makes 6 cups

  • 1½ cups uncooked quinoa
  • 1¾ tsp sea salt
  • 1/3 cup extra virgin olive oil
  • ¾ cup lemon juice (fresh or bottled)
  • 2 garlic cloves, pressed
  • ¼ tsp ground pepper
  • 2 cups tomato, chopped
  • 1½ cups parsley, finely chopped (measure before chopping)
  • 1 1/3 c cucumbers, chopped
  • 4 scallions, sliced

Cook quinoa by bringing 3 cups water and quinoa to a boil, then simmering covered until water is absorbed (about 10-15 minutes).  Stir every few minutes, keeping an eye out so it doesn’t burn. Let cool.

Combine all ingredients. Refrigerate until serving. It will keep for days.

 

 

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Brussels Sprouts Amandine – Try It, You’ll Like It!

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In a recent post, I made mention of Beaver Cleaver’s (from tv’s Leave It To Beaver) successful encounter with a Brussels sprout. It reminded me of a delicious Brussels sprout recipe I had tucked away. As a creature of habit where vegetables are concerned, I tend to serve the usual broccoli, mushy peas, carrots, and cauliflower. For some reason, I forget about these mini cabbage morsels.

So I rifled through my recipe box and found the Brussels Sprouts Amandine recipe card. To those of you under the age of 25, a recipe box is where index cards with recipes printed on them are stored. (Yes, I’m that old)

Every time I make this recipe, I wonder why I don’t make it more often. It’s one of those hater-converters. Never heard the term? That’s because I just made it up. A hater-converter is a recipe so yummy that it alters your negative view of a certain ingredient, such as Brussels sprouts, into something you love…or, at least, like enough to tolerate because it’s good for you.

TIP: Brussels Sprouts Amandine taste best when freshly made. So prepare the sauce ahead of time, leaving it in the saucepan for a quick reheat. Have the Brussels sprouts cleaned, halved, and sitting in the steamer basket ready to be cooked. They only take about 5 minutes. This way, you can turn on the burner as your meal preparation is winding down, quickly dress them, and they’re ready to go.

BRUSSELS SPROUTS AMANDINE – makes 2 cups

  • 2 cups Brussels sprouts
  • 2 T slivered almonds, toasted
  • ½ T butter
  • ½ T Dijon mustard
  • 1 T red cider vinegar
  • 1½ T dark brown sugar, packed

Trim the base of Brussels sprouts and remove loose leaves.  Slice them in half lengthwise and place in steamer basket.  DON’T FORGET THE WATER UNDERNEATH!  (Been there, done that.)

In a small saucepan, melt together the butter, mustard, vinegar, and sugar.  Turn off burner and set sauce aside.

When it’s about 5 minutes until meal time, steam the Brussels sprouts.  You want them cooked, but not mushy.  They’ll become vibrant green just before they’re ready – test with a fork.  Remove from heat.

Quickly reheat sauce and mix with sprouts and almonds.  Serve immediately.

 

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SAVORY MUSHROOM GRAVY – Vegetarians Give Thanks!

Savory Mushroom Gravy

Savory Mushroom Gravy

My husband and I have always had this unspoken agreement regarding the distribution of household duties. For example: I do the weeding and pruning, he mows the lawn. I make the home repairs, but when it’s something I can’t do, he calls the service people and deals with them. I do all the cooking, but he handles the barbecue. It’s a system that’s evolved over the course of our marriage, and works for us.

But here’s the kicker: Even though I plan, shop, and prepare the massive amount of holiday dishes, my husband is hailed with accolades for his one contribution:  gravy. Apparently, gravy is THAT important to my family.

So this year, I’m fighting fire with fire. Sharing the table with hubby’s giblet gravy will be Bonnie’s Savory Mushroom Gravy, which is my tweaked version from The Taste For Living Cookbook. Onion, shiitake mushrooms, and soy sauce form the base. Throw in a little sage and thyme for flavor. Then thicken with rice flour. You now have yourself a creamy, savory brown gravy with no fat! Add to this the fact that it’s the easiest gravy EVER, and this recipe will be on your table every time you serve mashed potatoes…or rice…or vegetables. (Can you see where I’m going with this?)

NOTE: This gravy is also vegan friendly.

Bonus:  Mushroom Gravy freezes well. Take it from the self-proclaimed Queen of Freeze (that would be me), if you like this recipe – double or even triple it next time, and freeze in portion sized containers.

SAVORY MUSHROOM GRAVY – makes about 2½ cups

  • ½ T oil
  • 1 cup (110g) onions, coarsely chopped
  • 1 cup (95g) shiitake mushrooms, coarsely chopped (cleaned well)
  • 3½ (811g) cups water
  • ¼ (60g) cup soy sauce
  • 1 tsp dried thyme
  • ¼ tsp dried sage
  • 1/3 (42g) cup rice flour, tamped down

Heat oil in a saucepan over low flame. Add in onion, mushrooms, thyme, and sage. Cover and cook for about 10 minutes, stirring often. Towards the end of the 10 minutes the mushrooms will have exuded moisture and the onions will have separated.

Mix in water and soy sauce. Cover and cook 10 minutes.

Sprinkle in rice flour, using a whisk or fork to blend.  Don’t worry too much about lumps since they’ll be strained out. Bring to boil, then lower flame to simmer gravy for 10 minutes uncovered, stirring often.

Pour through a sieve and either serve immediately or save for later. Can be made a few days in advance.

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Carrots And Pistachio Nuts In Cointreau Sauce

Carrots & Pistachio Nuts in a Cointreau Sauce

Carrots & Pistachio Nuts in a Cointreau Sauce

Someone gave my husband a huge bag of pistachio nuts.  Now that’s the kind of thing I do NOT need hanging around my house, taunting me with their salty, crunchi-liciousness (I made that word up.) What’s worse is they’re shelled, so all I have to do is reach in and grab a handful.

Of course, the wheels in my head started cranking, looking for ideas to use up these bad boys. My immediate thought was to a carrots and pistachios recipe I’ve had since before I was married. It’s so good that my friend Deno (who has the will power to actually eat ONE potato chip), was sneaking extra helpings. But over the years I’ve rarely made this dish because I hate shelling the pistachio nuts (yes, I’m lazy).

Now that I have access to a pound of shelled pistachios, Carrots & Pistachio Nuts in a Cointreau Sauce will be a common side dish in our home for weeks to come…at least, until the pistachios are gone.

I stream-lined the original recipe (again – lazy) by steaming the carrots, rather than boiling them in butter and water then reducing the cooking liquid. To make up for the lost butter, I just added more to the Cointreau sauce.

CARROTS & PISTACHIO NUTS IN COINTREAU SAUCE

  • 2 cups carrots cut in ½”- 1″ pieces
  • 1½ T butter
  • 2 T Cointreau (option:  use orange juice if you don’t want the alcohol)
  • 2 T pistachio nuts, salted & shelled
  • ½ tsp salt

Steam the carrots until a fork can just pierce them. Don’t overcook! It only takes about 5 minutes.

While the carrots are steaming, melt butter in a saucepan.  Add Cointreau, salt, and pistachio nuts. Sauté 1 minute.

Gently stir the sauce and carrots together. DONE! An elegant side dish that’s a snap to make!!!