side dishes

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BARLEY BOWL: A Tasty Way To Increase Fibre Intake!

There’s a lot of talk these days about the importance of soluable fibre in our diets. Since my nursing school days, I’ve been a big believer in “you are what you eat”. So, I made a list of foods high in soluable fibre. My plan was to create a readily available dish to keep on hand for those moments when we feel a little peckish in between meals.

My recipe for Barley Bowl is very flexible. Even the barley can be substituted for another grain. Above all, whatever you include in your bowl, choose foods you like to ensure you’ll actually eat it.

BARLEY BOWL – makes 4 cups (1 litre)

  • 170g (1 cup) uncooked barley (I use pearled barley)
  • 1 tsp table salt, DIVIDED
  • 18g (2) shallots, chopped
  • 30g (3 T ) red wine vinegar
  • 24g (1.5 T) balsamic vinegar
  • 1/4 tsp red pepper flakes
  • 1 tsp granulated sugar
  • 3g (2 T) olive oil
  • 1 apple, chopped into bite sized pieces
  • 44g (1/3 cup) raisins
  • 44 g (1/3 cup dried cranberries

The night before (or the morning of) preparing Barley Bowl, rinse the uncooked barley in a sieve. Then tip drained barley into a bowl. Cover barley with water and let soak. This decreases cooking time.

Slice shallots.

Place sliced shallots in a small saucepan. Add in red wine vinegar, 1/2 tsp salt, balsamic vinegar, red pepper flakes, and sugar. Over low/medium heat, bring to boil. Turn off heat and cover pan. Let set at least 30 minutes. (This can be done ahead of time.)

After barley has soaked overnight or at least several hours, drain and rinse well. Empty barley into a saucepan and cover with water. Add remaining 1/2 tsp salt to pot. Over medium heat, bring to a boil, then reduce heat to maintain a simmer. Cook until barley is softened – about 10-18 minutes. Drain and rinse.

Into a medium sized serving bowl, add the drained cooked barley, chopped apple, raisins, and cranberries. (Or whatever you choose to add.)

Into the the shallot dressing, stir in the olive oil.

Pour shallot dressing into the barley mixture and blend. Chill until ready to serve as a side dish or just a quick snack.

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CHEESY ROASTED POTATOES: Crispy & Addictive!

I’ve never met a potato I didn’t like. My weakness is crispy and salty – I just can’t stop! Which is why I avoid them as much as possible. Until now!

This Cheesy Roasted Potato recipe has been a game changer. There’s no deep frying and, in fact, there’s no oil except for the slight smear on the baking sheet to prevent sticking.

NOTE: Use a firm potato such as Yukon Gold or a red variety. Russets do NOT work well – they become too mushy.

CHEESY ROASTED POTATOES

  • 3 lbs (1/2 kg) Yukon Gold or other firm potato
  • 2 quarts (1 kg) water
  • 1/2 tsp baking soda
  • 2 T kosher salt (or 2 tsp table salt)
  • 4 bay leafs
  • 1 T whole black peppercorns
  • 6 cloves garlic, slightly crushed
  • 1/2 tsp dried thyme
  • 42g (3 T ) butter, melted
  • 30g (1/3 cup) (2 oz) Pecorino/Romano cheese
  • 1 T kosher salt (OR 1 tsp table salt)
  • 1/2 tsp black ground pepper

The first thing to do is prepare and assemble the ingredients:

  1. Preheat oven to 400°F (204° cm), fan off; OR 450°F (230° cm), fan on.
  2. Wash and cut potatoes into 3 cm (1.25″) wedges, leaving peel ON.
  3. Into 1 or 2 tea ball infusers (or cheesecloth) put the bay leafs, peppercorns, garlic, and thyme.
  4. Put the Pecorino in a small bowl.
  5. Put the butter in a small saucepan, ready for melting.
  6. Prepare a large, rimmed baking sheet by VERY lightly smearing it with vegetable oil.

Into a large pot, put the 2 quarts (1 kg) water, the tea ball infusers, baking soda, and 2 T kosher salt.

Bring water to a full boil and drop in potato wedges. Cook until potatoes can be easily pierced with a knife – about 10 minutes.

Drain potatoes in a strainer and discard the contents from the tea ball infuser.

Empty potatoes into a large bowl. Melt the butter. Pour the butter, Pecorino, salt, and ground pepper into the potatoes. With a large spoon, vigorously stir all for 30 seconds. The idea is to slightly break down the potatoes but not mash them – we still want the wedges whole.

Tip potatoes onto a large, rimmed, very lightly oiled baking sheet. Spread potatoes out evenly, avoiding overlap.

Bake at 400°F with fan or 204° C without fan for 20 minutes. (I prefer using the fan.)

After 20 minutes, flip them to brown both sides. Cook for another 20 minutes, until golden brown. Remove from oven and let potatoes sit on baking sheet for 5 minutes before transferring to a serving bowl.

Serve immediately. Leftovers can be reheated and recrisped at 350°F (180°C) for 5-10 minutes.

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CRAN-YAM CASSEROLE: Variation Of A Holiday Side Dish!

Yam-Cran Casserole is a flavorful, fast to prep side-dish that perks up any holiday meal. You can prepare it the day before, then pop it in the oven before mealtime. (The less I have to do the day-of, the better!)

BONUS TIP: Leftovers are delicious eaten cold mixed with plain yogurt!

NOTE: While this dish is fast to prepare, it takes about 1.5 hours to bake – so plan ahead!!!

CRAN-YAM CASSEROLE:

  • 171g / 6 oz uncooked, whole cranberries
  • 1 tart apple (such as fuji, gala, honeycrisp) – unpeeled, cubed into bite-sized pieces
  • 57g / 1/2 cup pecans, chopped and lightly toasted
  • 74g / 1/2 cup brown sugar (I used dark)
  • 129g / 3/4 cup orange juice
  • 36g / 3 T Cointreau (or another orange flavored liqueur, or more orange juice)
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 636g / 1.5 lbs yams or sweet potatoes

Into a bowl, combine the cranberries, apple, pecans, brown sugar, orange juice, Cointreau, cinnamon, and nutmeg. (In other words, combine everything except the yams.)

Place the chopped yams evenly in a casserole dish.

Pour the cranberry mixture evenly on top of yams.

Cover with a lid or foil. Bake at 400°F / 200°C for 45 minutes. Remove lid, then continue to bake until most of liquid has evaporated and yams can be pierced with a knife – about 35 minutes or so.

Stir casserole so remaining liquid is mixed in. Serve immediately or cover until serving time. It can be served either hot or at room temperature.

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PEANUT BUTTER-BANANA BUNS: Snack Or Lunch!

Every now and then I challenge myself to improve on a just-okay recipe. In this case, it was my grandmother’s peanut butter buns (she called them ‘josh’, which means ‘snack’ in Armenian). While they were a big hit with her five children and my husband, I felt they were a little dry.

I decided the problem was two-fold: the dry dough and the dry peanut butter filling. Creating an enriched dough seemed the obvious answer to the dough. As for the filling, I considered using a jelly. Then I spied some ripe bananas in the fruit bowl. Hmmm! (Elvis came to mind.) Recalling a contestant on the British Bake Off cooking down bananas to evaporate excess moisture, this seemed like a good idea to prevent a mushy filling while, simultaneously, adding flavor. To give a nod to the classic jelly idea, I tried crushing freeze dried strawberries. The problem was I needed to use a lot to really taste them. As they’re very expensive, I chose to go with the peanut butter and banana on its own. You can add them, if you like.

NOTE: You can substitute a different nut butter, if you prefer.

PEANUT BUTTER-BANANA BUNS – makes 6

Dough

  • 121g (1/2 cup) milk, warmed to about 40°C (104°F)
  • 1 tsp yeast
  • 229g (1.75 cups) bread flour
  • 1 tsp salt
  • 28g (2 T) butter, room temperature
  • 40g (1/4 cup) granulated sugar
  • 1 egg white

Filling

  • 3 large ripe bananas
  • 118 (1/2 cup) peanut butter (or other nut butter)
  • 1/4 tsp salt
  • Optional: 31g (1 oz) freeze dried fruit, crushed

Prepare the dough:

Proof the yeast by stirring the warmed milk and yeast together, letting it set about 5 minutes.

Into the workbowl of your food processor, put the flour, 1 tsp salt, sugar, softened butter, egg white, and proved yeast/milk. Process about 40 seconds, pausing to scrape down the sides as needed.

Empty dough onto lightly floured counter and knead about 6 times to bring dough into a ball. A bench scraper works well for this task.

Place dough ball in a lightly oiled bowl, then flip the ball so both sides are coated with oil. Cover and let rise 1.5 hours on counter.

While dough is rising, prepare the filling:

Into a saucepan, place the peeled bananas. Mash with a potato masher or fork.

Over medium/high heat, cook the bananas, stirring often, until most of the water has been cooked out – about 11 minutes. Remove from heat.

Stir in the peanut butter and 1/4 tsp salt. (If you’re using freeze dried fruit, stir it into the mixture) Chill until dough has finished rising.

Once the dough has risen, assemble the buns:

Empty the risen dough onto a lightly floured surface and divide it into 6 pieces. Roll each piece into a 9″x 4″ (23cm x 10cm) strip.

Divide the peanut butter-banana filling evenly between the strips. Spread the filling over the dough strip, leaving a 1/2″ (1cm) border along all 4 sides. The filling will be spread very thinly – this is good – it’s how you’ll get that lovely swirl.

Roll each strip from the short side up along the long side. Pinch the dough to seal the seam.

Roll the log towards you 90°, so the seam is facing you. (This is so the seam will be protected from bursting open during baking.)

Pinch both ends to seal them. Then, snail the log by rolling it sideways. (The seam formed along the length of the log will now be encased in the snail.) Pinch closed the end of the log to the body of the roll.

Place the rolled buns on a greased or parchment lined baking sheet. Lightly press down each bun so they’re about 1″ (2.5cm). Cover and let rise 1/2 hour. Preheat oven to 200°C (400°F) during the rise.

Once the buns have risen, place the baking sheet in the preheated oven. Decrease the temperature to 177°C (350°F) and bake about 20 minutes – until browned on top. (There is NO wash for these buns – I’ve tried egg, milk, and cornstarch/water – they cause the top to flake. They come out much better with a dry top.) Remove baked buns to a wire rack to cool.

NOTE: If you forgot to decrease the oven temperature, it’s not a problem. Just keep an eye on the brownness – you may have to decrease the bake time.

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ORZO WATERMELON SALAD: Refreshing, fast, and easy!

I’d never heard of Orzo Watermelon Salad until it was mentioned often in a novel I was reading recently. It sounded interesting, so I Googled it. Lo and behold, it was a real thing! I got the gist of what goes in it, then honed the recipe to my liking – the tangy dressing with a slight kick of red pepper flakes was the key.

This salad is very fast and easy to make but, as with most salads, they’re best mixed close to serving time. That being said, it’s still tasty the next day.

ORZO WATERMELON SALAD – makes about 5-6 cups

  • 18g / 2 T Balsamic vinegar
  • 10g / 1 T granulated sugar
  • 68g / about 2 shallots, sliced thinly
  • 18g / 2 T extra virgin olive oil
  • 27g / 3 T lime juice
  • 4g / 3/4 tsp Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 120g / 3/4 cup / 4 oz uncooked orzo
  • about 250g / 8 oz seedless watermelon, cubed bite-sized
  • 114g / 4 oz Feta cheese, crumbled into bite-sized pieces
  • 50g / 1/2 cup cooked green peas (I use frozen)
  • about 65g / 1/2 cup Pistachio nuts

Slice the shallots thinly.

Into a small saucepan combine the Balsamic vinegar, sugar, and shallots. Bring to a boil, turn off burner, then cover pan. Let set, at least, 30 minutes. This can be done ahead of time.

Into a small bowl, combine the olive oil, lime juice, Dijon, red pepper flakes, and salt. Set aside until serving time. This can be done ahead of time.

In a saucepan, bring about 3 cups of water to a full boil. Add in the orzo and a tsp of salt. Stir often and cook for 8 minutes. SET THE TIMER! Drain using a sieve, then pour into a mixing bowl to cool.

As orzo is cooling, chop watermelon into bite-sized cubes. Make sure to remove any seeds – they’re not very tasty.

Into the bowl with the cooked orzo, put the cubed watermelon, Feta, and peas. Gently mix and set aside until serving time.

At serving time, stir the dressing well and pour that into the orzo. Add the shallots WITH the liquid into the bowl along with the pistachios. Mix gently. Serve.

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SPICY CORN SALAD: A Wake-up Call To Your Mouth!

spicy corn salad2 textAh, summer! Longer days, sunny weather, and fresh produce. Besides fresh-from-the-vine tomatoes, corn on the cob ranks at the top.

Of course, delicious as eating a perfectly cooked corn on the cob is, it’s one of those foods best eaten in privacy or with close friends/family. No one looks to impress with a kernel or two stuck between their teeth.

And that’s where Spicy Corn Salad comes to the rescue! You get the mouth-pleasing crunch of fresh corn with the kick of serrano thrown in, all the while flashing those pearly whites without fear.

Spicy Corn Salad is a fast and easy side dish that can be eaten warm or cold.

SPICY CORN SALAD

  • 42g (3 T) sour cream
  • 25g (3 T) lime juice
  • 13g (1 T) mayonnaise
  • 1/4 tsp + 1/2 tsp salt, divided
  • 1-2 serrano chilis (use your own judgment – 1½ was our preference)
  • 6 ears (450g) (4.5 cups) of white corn (or yellow)
  • 2 T + 1 tsp vegetable oil, divided
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp chili powder
  • 117g (1 cup) Feta cheese, crumbled
  • 3/4 cup (15g) cilantro, chopped
  • 3 scallions, white and green part, sliced

Remove and discard the ends on the serranos. Slice into thin discs, leaving the seeds and ribs intact. spicy corn salad9In a large bowl, whisk the sour cream, lime juice, mayonnaise, 1/4 tsp salt, and the sliced chilis. spicy corn salad10Remove the husk and silk from the corn cobs, then wash and dry the ears. Next (this may sound daunting, but I promise you it’s not), holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. (You can help cut down on flying kernels by holding the ear in a large bowl.) You’ll get about 3/4 cup of corn from each cob – I found that amazing. spicy corn salad8In a large nonstick skillet, put 1 T of the oil, half (approximately) of the corn, and 1/4 tsp of the salt. Spread corn out evenly in the skillet. spicy corn salad7Turn heat to medium/high, cover and let cook untouched for 3 minutes – this will char the corn. Remove covered skillet from burner and let set for an additional 15 seconds to allow the corn to stop popping before removing the lid. Pour cooked corn into into the sour cream mixture. Repeat the charring process with 1 T oil, the remaining corn, and 1/4 tsp salt. Pour into bowl.spicy corn salad4 In the now empty skillet, put 1 tsp oil in the center. Top the oil with the garlic and chili powder and cook for about 30 seconds to bloom the flavors. Add to the corn mixture and stir together. spicy corn salad3Let cool for 15 minutes. Add in the Feta, cilantro, and scallions. spicy corn salad5Serve at room temperature or chilled.

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ROASTED POTATO SALAD: Not My Mother’s Potato Salad!

roasted potato salad8 textSometimes you just have to shake things up a little.

Growing up, my mother had only one recipe for potato salad: russet potatoes, celery, hard boiled eggs, and mayonnaise. We loved it.

But, as an adult, I’ve since learnt there are other types of potato salads AND other types of potatoes other than russets. This last part is more important than the first – russets tend to crumble and don’t hold firm. Yukon gold or red potatoes are firmer and will hold their shape. While I may return to my mother’s recipe, I will NOT use russet potatoes in potato salad ever again.

Roasted Potato Salad has a bit of a tang due to the vinegar and Dijon. I wouldn’t say it was better nor worse than my mother’s blander potato salad – just different. And, sometimes, different is nice.

Note: If you can find them, use the tiny Yukon potatoes. This way you only have to cut them in half and can let them roast without stirring.

ROASTED POTATO SALAD

  • 2 lbs of 1″ Yukon Gold (or red potatoes)
  • 1 shallot, cut in half lengthwise
  • 4 cloves of garlic, whole
  • 2 T olive oil
  • 1/2 tsp + 3/4 tsp salt, divided
  • 1/2 tsp + 3/4 tsp ground black pepper, divided
  • 1 red bell pepper, de-seeded and chopped into 3/4″ pieces
  • 1/2 cup mayonnaise
  • 1 T white wine vinegar
  • 1 tsp Dijon mustard
  • 2 stalks celery, chopped fine
  • 1/4 cup chives, chopped

Preheat oven to 425º Fahrenheit.

Wash potatoes, leaving skin intact. If using 1″-ish sized potatoes, cut in half. If using larger sized, cut into bite-sized pieces.

Place cut potatoes in a bowl and mix in the shallot, garlic, olive oil, 1/2 tsp salt, 1/2 tsp ground pepper, and the red pepper. roasted potato salad2Pour onto a rimmed sheet with the potatoes laying cut side down. Roast undisturbed in the preheated 425º F oven for 25 minutes. Remove from oven and let cool a little while you mix the dressing.roasted potato salad1 In the same bowl you used to mix the potatoes (you don’t have to wash it), mix together the mayonnaise, vinegar, Dijon, 3/4 tsp salt, 3/4 tsp ground pepper, and celery. When cool enough to handle, chop the roasted shallot and garlic, and add to the dressing. Mix in the potatoes. roasted potato salad5You can serve it as a warm salad or chilled – it’s up to you. Just before serving, mix in the chopped chives.

 

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MASHED POTATO CAKES: Crunchy Outside, Creamy Inside!!!

mashed pot cakes textI’ve rarely met a potato dish I didn’t like. However, I was never very happy with homemade potato cakes. There’s a slight difference between potato patties, latkes, hashbrowns, and pancakes. I’ve tried making them all and never been very happy with any…until America’s Test Kitchen came to the rescue.

Their idea was to NOT use leftover mashed potatoes because the consistency will vary from batch to batch – ranging from dry to mushy.  Rather, use a recipe specifically developed for patties. Another brilliant idea was to coat the cakes with panko, which gives them a nice crunch without all the oil.

MASHED POTATO CAKES – makes 8 patties

  • 2½ lbs russet potatoes
  • 1 T + 3/4 tsp salt, divided
  • 1 oz Parmesan cheese, grated
  • 1 egg yolk, beaten
  • 1/4 cup fresh chives, chopped
  • 1/4 tsp ground black pepper
  • 1 whole egg
  • about 2 cups panko crumbs
  • about 6 T vegetable oil for frying
  • optional:  toppings such as sour cream, ketchup, aioli sauce

Peel potatoes and cut into 1/4″ slices. Put into pot and add enough water to cover potatoes with 1″ water. Add in the 1 T salt. Bring to boil and cook 10 minutes. mashed pot cakes6Drain, then return potatoes to pot or large bowl. mashed pot cakes7Mash potatoes until smooth and let cool about 10 minutes.

Add the Parmesan, egg yolk, chives, 3/4 tsp salt, and pepper to the pot and mash all together. Let cool 1 hour. mashed pot cakes8Form 8  3″ patties – they’ll each need about 1/2 cup’s worth of potatoes. Make sure to press the patties together firmly so they don’t fall apart. mashed pot cakes9Beat the whole egg with a fork and pour onto a plate. Pour the panko onto another plate. Dip each pattie on both sides into the egg, followed by the panko. mashed pot cakes3mashed pot cakes4Set all the patties aside for 5 minutes before frying.

Preheat oven to 200º Fahrenheit oven.

Heat 3 T oil over medium-high heat in a non-stick skillet and place 4 of the patties. Fry until bottom is golden brown (about 3 minutes), then flip and fry until golden brown. mashed pot cakes5Place on a cookie sheet and keep warm in the 200º F oven. Cook the remaining 4 patties in the same manner. Serve immediately or keep warm in the oven until ready to eat.

 

 

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STUFFED SWEET POTATOES: A Thanksgiving (Or Anytime) Treat!

stuffed sweet potatoes text

Sweet potatoes of some sort have become an integral part of Thanksgiving in the US. Sadly, they’re often dumped out of a can, sprinkled with brown sugar, then topped with marshmallows. Sigh!

I will agree that sweet potatoes can use some flavoring, so I decided to find a better way than covering them with sugar. Stuffing them offers the benefit of utilizing the skin, PLUS being able to assemble them ahead of time – a huge bonus when you’re trying to get a holiday dinner on the table.

STUFFED SWEET POTATOES – makes 2 servings

  • 1 sweet potato
  • 2 T butter
  • 1 jalapeño pepper, seeds removed & minced
  • 1/3 cup scallions, sliced (use whites and greens)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 oz (1/2 cup) jack cheese, shredded (I like jalapeño jack for an extra kick)

Preheat oven to 375º Fahrenheit.

Wash unpeeled sweet potato and pierce with a sharp knife a few times. Microwave 2 minutes each side until soft in center – (about 6-8 minutes total). (You can bake them in the oven if you’d rather.) Set cooked sweet potato aside to completely cook in center while you prepare the filling.

Melt butter in a saucepan, and sauté jalapeño and scallions over medium flame for about 3-4 minutes – until the butter has browned, but not the scallions. Remove from heat and add in salt and pepper.stuffed sweet potatoes4 Slice sweet potato in half lengthwise and scrap out pulp, leaving a 1/4″ border intact. stuffed sweet potatoes7Chop pulp to break up strings, then mash. stuffed sweet potatoes5Stir mashed sweet potato into jalapeño mixture along with all but 2 T of the cheese.stuffed sweet potatoes6Fill each sweet potato shell with the mixture. Sprinkle 1 T cheese on each half.  At this point they can be covered and baked just before serving.stuffed sweet potatoes1Bake at 375º F for about 8 minutes, until sweet potatoes are hot and the cheese is melted. stuffed sweet potatoes2Serve immediately.

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EGGPLANT-TOMATO STIR-FRY

eggplant-tomato stir fry

The old saying proves true: you can’t judge a book by it’s cover.

I was given the recipe for Eggplant-Tomato Stir-Fry years ago when my husband and I were in a gourmet group. Looking at the ingredients, I was completely unimpressed. However, when I made and tasted it, I was completely IMpressed by how well the flavors blended.

As with most stir-frys, it’s all about the prep. With Eggplant-Tomato Stir-Fry, you wash and chop the veggies, and the cooking goes quickly. Yes, at the end, you do need to cover and simmer for 10-15 minutes, but that’s hands-off.

EGGPLANT/TOMATO STIR-FRY

  • 2 T vegetable oil
  • 1 onion, cut into bite-sized slices
  • 1 medium eggplant, unpeeled and 1″ cubed
  • 1 red pepper, cut into slices or cubes
  • 3 cloves garlic, pressed
  • 3½ oz (3½cups) fresh spinach leaves, chopped (or 1 frozen 10 oz package chopped)
  • 1 zucchini, sliced lengthwise then cut into half moons
  • 2 tomatoes, cut into bite sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Prepare veggies.tomato veg medley4

Heat oil in large skillet – I used a 14″ stainless steel pan. When oil is shimmering, add onions and sauté over medium/high for 2 minutes. tomato veg medley5One by one, continue to add eggplant, red pepper, garlic & spinach together, zucchini, and finally the tomatoes, cooking each 2 minutes before adding the next. Stir in the salt and pepper.

Cover and reduce heat to low. Simmer for 10-15 minutes, until veggies are tender but not mushy. tomato veg medley1Taste for seasoning, adjusting as needed.