vegetarian side dishes

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BELIZEAN RICE AND BEANS: A One-Pot Wonder!

Belezian rice and beans textThis is probably the easiest meal you’ll ever make. Simply chop the onion, cilantro, and red pepper, then throw everything into the pot and cook for 30 minutes.

This recipe is a lovely combination of subtle flavors. Try not to leave out any of the spices – I know most are only 1/8 tsp, but they’re important for the overall effect.

NOTE: Belizean Rice & Beans is super good topped with Avocado Sauce!

BELIZEAN RICE AND BEANS – makes about 5 cups

  • 1  15-oz can pinto beans, including liquid
  • 112g (1 cup) onions, chopped
  • 2 T fresh cilantro, chopped
  • 4 T butter
  • 1  15-oz can coconut milk (or 37g (1/2 cup) powdered coconut milk plus enough water to make 15 oz)
  • 180g (1 cup) uncooked long-grain white rice
  • 1 red pepper, chopped
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/8 tsp chili powder
  • 1/8 tsp celery seed
  • 1/8 tsp coriander
  • 1/8 tsp nutmeg
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder

Mix all ingredients in a 2-quart saucepan. Belezian rice and beans3Bring to boil, then reduce heat to simmer. Cover and cook over low heat for a total of 30 minutes. At first, stir now and then – until it’s been cooking for about 20 minutes. At this point most of the liquid will have been absorbed into the rice. Stir more often now to prevent burning. If all the liquid has been incorporated before the 30 minutes is up, turn off the heat and let the covered pot sit on the hot burner. This is to make sure the rice is completely cooked. belezian rice and beans2Eat as is, or do something crazy (like I do) and serve as an open faced sandwich on a homemade English Muffin or arepa, topped with avocado. Yummmm!

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SPICY MACARONI SALAD: Nothing Bland About This!

spicy mac & cheese textWhen asked to attend a potluck, my Spicy Macaroni Salad is often specifically requested. Unlike the usual bland pasta salads, this recipe will wake up your mouth…in a good way!

It’s super easy to make and does well with being made in advance so the flavors have time to blend.

SPICY MACARONI SALAD – makes about 6 cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 T lemon juice
  • 2 tsp salt
  • 2 tsp Dijon mustard
  • 1 tsp garlic, pressed or minced
  • 3/4 tsp ground black pepper
  • 1/8 tsp Tabasco (or other hot sauce)
  • 8 oz small elbow macaroni
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup scallions
  • 1/4 cup chopped parsley
  • 1 T dried dill (or 3 T fresh)

In a large bowl, whisk together the buttermilk, mayonnaise, lemon juice, salt, Dijon, garlic, pepper, and Tabasco. spicy mac & cheese1Stir the carrots, radishes, cucumber, scallions, parsley, and dill into the dressing. Mix well and chill.spicy mac & cheese2Cook pasta in salted water until just tender. Rinse with cold water to stop the cooking (don’t worry, it will continue to soften when mixed with the dressing) and drain. Mix into the dressing. Chill at least an hour to allow the flavors to penetrate the pasta.spicy mac & cheese3

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AVOCADO SAUCE: Add A Creamy Tang To…Well, Everything!

AVOCADO SAUCE textAvocado Sauce is a quick and easy topping for tacos, salads, quesadillas, or anything else you want. As opposed to guacamole, which is usually chunkier, it’s meant to pour – thus covering more territory.

Queen of Freeze Bonus:  This sauce can be successfully frozen!!! So take advantage of avocados when they’re at bargain prices in the market (or if you’re lucky enough to have your own tree). Make up large batches (make sure you try the recipe first) and freeze in portion sized containers.

AVOCADO SAUCE

  • 8 oz tomatillos
  • 1 avocado
  • 1 jalapeño pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 T lime juice
  • 1 tsp garlic, pressed
  • 3/4 tsp salt

Remove and discard papery wrap from tomatillos. Wash thoroughly and cut into quarters. Place all ingredients in food processor.avocado sauce4Pulse until creamy – scraping down sides as needed.avocado sauce3 Adjust seasoning to your preference.

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MEXICAN RICE – An Easy Twofer Recipe

Mexican Rice textMexican Rice is one of those foods that can be both a side dish and an ingredient in something else. For example, Monday night you might want a side dish with a bit of a kick to perk up a main course, and then on Tuesday it can become part of a burrito or taco. One preparation, two meals! Love it!!!

MEXICAN RICE

  • 2 large tomatoes or 4 Roma, coarsely chopped
  • 1½ cups onion, coarsely chopped (about 1 large onion)
  • about 1 cup vegetable stock or water
  • 2 cups uncooked white rice – medium or long grain
  • 1/3 cup vegetable oil
  • 2 jalapeño chilis, remove seeds and mincemexican rice3
  • 4 garlic cloves, pressed
  • 1½ tsp salt
  • 2 T tomato paste
  • 1/2 cup cilantro, chopped
  • about 2 T lime juice

Preheat oven to 350º Fahrenheit. 

In a food processor, purée the chopped tomatoes and onions. mexican rice5Empty into a large measuring cup and add enough stock or water (both work fine) to add up to 4 cups total. Set aside.mexican rice6Put uncooked rice in a sieve and rinse well to remove excess starch. mexican rice9In a saucepan, heat oil. Add rinsed rice and sauté 6 minutes. mexican rice2Stir in the tomato purée, garlic, salt, jalapeños, and tomato paste. Pour into casserole dish. mexican rice7Cover and bake at 350º F 30-40 minutes, stirring halfway through, until rice is fully cooked. (Make sure rice is fully cooked – it won’t continue to soften off-heat.) mexican rice8Add in cilantro and lime juice to taste. If you want more kick, stir in another minced jalapeño.

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APPLE-SWEET POTATO HASH: Don’t Wait For Dessert To Enjoy Apples!

apple yam hash textApple season is upon us. While there are a plethora of pie, tart, and bread recipes made from these red beauties, I decided to try something a little different:  APPLE-SWEET POTATO HASH. The combination of apples, sweet potatoes, and onions works surprisingly well.

Besides being tasty, it’s extremely easy and fast to make. Just chop and fry!

Note:  Choose an apple variety that’s crisp and tangy such as Gala, Fuji, or Honey Crisp.

APPLE-SWEET POTATO HASH – makes about 4 cups

  • 1/2 T vegetable oil
  • 1 large onion, sliced
  • 1 large sweet potato, unpeeled and cubed into 1/2″ pieces
  • 2 apples (I use Gala), unpeeled and cubed into 1/2″ pieces
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp dried dill
  • 1 tsp lemon juice

In a 12″ nonstick skillet (you can probably use cast iron, although I haven’t tried that since my cast iron skillet is only 10″), heat oil over medium/high. Add in onions and sweet potato. Sauté 3 minutes, uncovered, stirring now and then. apple yam hash2Cover, decrease heat to low, and cook for 8 minutes. Check to see if sweet potato is easily pierced by a sharp knife. If not, cover and let cook a little longer.apple yam hash3 When cooked, add in apples, cinnamon, salt, and dill. apple yam hash4Increase heat to medium/high and sauté until browned, stirring now and then. Add in lemon juice. apple yam hash5Adjust seasoning, if needed.

 

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MACARONI SALAD: A Summer Side!

mac salad textPicnics and potlucks nearly always have a macaroni salad or two. Often it’s store-bought and kind of a watery mush. People eat it because it’s there.

But I believe if you’re going to eat something, you should really enjoy it. Here’s a flavorful macaroni salad that’s easy to prepare.

MACARONI SALAD – makes about 6½ cups

  • 1 lb small elbow macaroni with ridges (the ridges hold the dressing)mac salad5
  • 1/2 cup shallots, minced
  • 2/3 cup celery (1 good-sized stalk), chopped
  • 1/4 cup flat-leaf parsley, chopped
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1½ cups mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

In a large pot, bring 4 quarts water to full boil. Add in 1 T salt and the pasta. Cook for about 5 minutes – until al dente. Drain and cool by running cold water over it.mac salad3 Pour into a large bowl.

Stir in the shallots, celery, parsley, lemon juice, Dijon, garlic powder, and cayenne. Let sit for 3 minutes to absorb flavors.

Mix in the mayonnaise, cover, and refrigerate until mayo is absorbed. Season with salt and pepper, adjusting as necessary.mac salad1

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CHEESY GRITS: Creamy Goodness! Who Knew?!

Grits9Grits. Just the word has always made me want to rinse out my mouth. I could never understand why anyone would want to eat them…and like them! Until now.

Of course, the key is to cook the cornmeal so it’s not actually gritty.  Add in some cheese and seasoning and YUMMMM! I couldn’t stop eating it!

Note:  I made this recipe using both coarse-grind cornmeal and polenta (the degerminated enriched kind) to compare. It’s really a toss-up – they both worked well.

Additional note: A flat whisk works really well with this dish – it allows you to get into the corners easily. (Photo below)

CHEESY GRITS – makes 6 cups

  • 2 T butter
  • 4 T scallions, white part only (about 4 stalks), sliced thin
  • 3¼ cups + 1/4 cup water, divided
  • 1 cup milk (any kind – I used nonfat)
  • 1/2 tsp hot sauce (I used Tabasco)
  • 1/2 tsp black ground pepper
  • 3/4 tsp salt
  • 1 cup degerminated polenta or yellow coarse-grind cornmeal (I’ve used both)
  • 1/2 cup corn kernels (frozen, fresh, or canned)
  • 4 oz sharp cheddar cheese, shredded
  • 4 oz jack cheese, shredded

In a saucepan, melt butter over medium heat. Add in scallions and sauté to soften – about 4 minutes. grits5Add in the 3¼ cups water, milk, hot sauce, pepper, and salt. Bring to boil.grits6 Whisking continuously, very slowly pour in the polenta (or cornmeal). grits7Decrease heat to maintain a simmer and cook, uncovered, until thickened – about 15 minutes. Stir often, taking care to get into the edges.grits2 In a blender, pureé the corn with the remaining 1/4 cup water for about 5 seconds. grits4Pour into the thickened grits, also adding the cheeses, stirring to blend. Cook another 5 minutes or so to thicken. grits8Top servings with scallion green slices, more shredded cheese, and paprika, if desired.

 

 

 

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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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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.