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Category: Side Dishes

  • Boiled Artichokes

    2 Medium or large artichokes

    Take care to snip the spikes off of the leaves by cutting off the very tips. Also cut the stem off of the artichokes, and be sure to level the cut so that the artichokes will sit flat in the bottom of the pot. Push down on the top of the artichokes slightly to open up the internal leaves slightly.

    Place the artichokes in a pasta pot and fill the pot with water until the level covers roughly 2/3 of the artichokes. Turn the heat to medium-high and bring to a steady boil for 45 minutes or until tender and leaves can be easily pulled from the base. Cooking artichokes is an inexact science that varies based on size of the artichokes, so as you approach the 45 min pull leaves to see how done they are. Remember, practice makes perfect so fire up artichokes as often as you can and be sure to check out our favorite Lemon Basil Curry Aioli for dipping. Another option is a basic garlic and melted butter dipping sauce.

    Boiling Artichokes
    Boiling Artichokes

  • Spinach Salad with Chicken and Wild Rice

    2 Pouches of Uncle Ben’s* brown and wild rice
    1 Cup halved cashews
    3 Cups shredded or diced chicken
    1 1/2 Cups fresh spinach
    1/4 Cup chopped green onions
    1 Red bell pepper diced

    Dressing:
    1 Tsp crushed garlic
    1/2 Cup rice vinegar
    1 Tsp Dijon
    1/2 Cup veg oil
    1 1/2 Tbsp sesame oil
    3 Tbsp soy sauce
    1/2 Tsp crushed red pepper

    *Dressing recipe makes more than enough dressing, so don’t use it all, you can save it for something else.

    Remove skin and fat from bone-in chicken breast and place in a medium sauce pan; fill pan with water until breast is completely covered. Bring water to a boil and lower heat to medium temperature (maintain boil) – boil the chicken for about 20-25 minutes for a medium sized breast. Once chicken is done, remove from water and set on cutting board to cool. Once slightly cooled, use a fork to shred the chicken and set aside.

    For rice, follow directions on the bag using a saucepan: cut slit in top of the bag and stand upright in boiling water for 90 seconds. Remove bag from water and set aside.

    In a separate bowl add all ingredients and toss together.

    *Near East Wild Rice or home made also work great.

    Spinach Salad with Chicken and Wild Rice
    Spinach Salad with Chicken and Wild Rice

  • Oven Roasted Cumin Carrots

    This recipe is adapted from this recipe in bon appetit. We really liked the flavor and texture; you can also play with the time to keep the carrots slightly crunchy for those who don’t like well-done cooked carrots.

    10 Carrots, washed, peeled, and cut on an angle into 1/2-inch-thick pieces
    2 Tbsp extra-virgin olive oil
    1 1/2 Tsp cumin seeds
    2 Tsp coarse kosher salt

    Preheat oven to 400°F. Spray rimmed cookie sheet or shallow roasting pan with non-stick canola spray. Combine carrots, cumin seeds, salt in large bowl and add oil; toss to coat. Spread mixture on baking sheet and make sure there is separation between the carrots. Roast carrots until tender and lightly caramelized, turning carrots over once, 40 to 50 minutes.

    Coating the Cut Carrots with Cumin, Salt and Olive Oil
    Coating the Cut Carrots with Cumin, Salt and Olive Oil

  • Vegetable Samosas

    These pea and potato samosas are open many interpretations of seasoning and spice. This recipe includes one jalapeno, for about 14-16 samosas and the spice is very reasonable. If you want to spice it up consider adding more jalapeno or a habanero pepper.

    3-4 Potatoes (peeled, boiled & mashed)
    1 Cup green peas (boiled)
    1-2 Jalapenos (finely chopped)
    1/2 Tsp ginger (crushed)
    1/4 Tbsp coriander
    1/4 Tsp cumin
    1/4 Tsp paprika
    1/2 Tsp garam masala
    1/4 Tsp salt to taste
    1/4 Tsp chili powder
    1 Tbsp unsalted butter
    1 Package of 2 sheets frozen puffed pastry

    Mix peas, peppers, ginger, coriander, cumin, paprika, garam masala, salt and chili powder into mashed potatoes. Be sure to mix thoroughly by folding seasoning into the potatoes from inside out.

    Cut puffed pastry dough into rectangles roughly 3X4 and place one tablespoon of mixture in the middle of the rectangle; fold dough into a triangle by stretching the dough over the ball of filling. Press edges together firmly to seal and place on greased cookie sheet. Repeat this process trying to match filling volume to available dough. Preheat oven to 400 degrees. When finished you should have 12-15 samosas on the cookie sheet. Melt butter and brush each samosa lightly on top.

    Place samosas on the middle rack of the oven and bake for 15 minutes or until golden brown.

  • Italian Squash and Sausage Tart

    1 1/2 cans refrigerated crescent rolls

    2 tsp dijon mustard

    1/4 cup butter or margarine

    1 1/2 lbs of yellow squash and/or zucchini

    1 medium onion

    1 garlic clove, pressed

    1 Tbsp fresh basil or 1 tsp dried basil

    2 tsp chopped fresh oregano or 1/2 tsp dried oregano

    2 tsp chopped fresh thyme or 1/2 tsp dried thyme

    1/2 tsp salt

    1/2 tsp fresh ground pepper

    2 large eggs

    1/4 cup lowfat milk

    2 cups shredded part skim mozzarella cheese

    2 links of chicken sausage

    Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.  Bake at 375 for 6 minutes or until lightly browned.

    Remove from oven and gently press down dough with wooden spoon.  Spread crust with mustard and set aside.

    Melt butter in a large skillet over medium-high heat.  Add squash, onion and garlic; saute 7 minutes or until tender.  Remove from heat; stir in next 5 ingredients (basil through salt and pepper).

    Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture.  Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture.  Pour over crust.  Bake at 375 for 20 04 25 minutes.  Test by inserting a knife into the center, the tart is ready if the knife comes out clean.

    Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.  You cannot taste the mustard but can add more to taste if desired.  Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.

    Here is a Video showing ‘before’ and ‘after’ the oven

  • Twice Baked Butternut Squash

    4 Butternut Squash
    1 1/2 teaspoons salt
    1/2 teaspoons fresh ground pepper
    5 tablespoons light sour cream
    2 teaspoons cinnamon
    2 teaspoons nutmeg
    4 chives, cut into small pieces
    3 tablespoons breadcrumbs or panko

    Heat oven to 450 degrees with the rack in the center of the oven.  Halve the butternut squash lengthwise (do not cut off the ends) and remove the seeds.

    Sprinkle halves with salt and pepper.  Fill roasting pan with 1/4 inch of water.  Place squash in the pan and cover with foil.  Bake until tender, about 35-45 minutes.

    Remove from the oven and transfer squash to a cool surface.  Use a spoon to scoop squash out of the skin and into a mixing bowl.  Be careful not to tear the skin.  Reduce oven heat to 425 degrees.  Add sour cream, cinnamon, nutmeg, chives and salt/pepper.  Mix until smooth.  Refill the squash with the mixture and sprinkle with breadcrumbs.  Bake uncovered until golden brown, about 20-30 minutes.

    This recipe can be scaled down and most ingredients can be added to taste.