Potato Gnocchi – johanna
September 3rd, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced 'Nyoke-ee'] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to rolling them.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks,
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
- Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
- Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
- Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
- Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
- Serve Gnocchi with marinara sauce.
- Use in the place of pasta.

Technorati Tags: Italian, michael chiarello, Potato Gnocchi, RECIPES, side dish

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Zucchini Cornbread Casserole – johanna
August 31st, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides

I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of the zucchini went into a batch of muffins. I shredded the rest then stuck it in the refrigerator until the next day. I needed some time to come up with alternative uses for zucchini. This recipe for zucchini cornbread caught my eye.

The bread part is a bit misleading. It is definitely a casserole. Something more like a spoon bread than cornbread. I forgot to buy corn mix while at the supermarket and so I had to make my own mix. I have included the recipe for the mix below. I apologize I forgot to write down the name of the site I found the cornbread mix recipe on. It would be nice to have the rest of the ingredients list to make the cornbread. I will keep looking! Until then enjoy a spoonful of zucchini cornbread casserole.

Source: Allrecipes
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix (see below for recipe)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

Bake in a preheated oven for 60 minutes.

Corn Muffin Mix:
Source: Unknown
1 cup Corn Meal
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt

Mix all the ingredients together in a bowl or ziplock bag.

Technorati Tags: 4th of july, barbecue, casseroles, cornbread, Memorial Day, picnic, RECIPES, side dish, summer, Thanksgiving

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White Bean Salad with Green Beans and Tomatoes – johanna
August 27th, 2010 | Filed under: BUDGET MEALS, RECIPES - Sides, RECIPES - Soup / Salad

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
- 1 grilled salmon steak, flaked
- 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
- Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
- Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

Technorati Tags: barbecue, green bean salads, lunch, picnic, RECIPES, salmon, side dish, tuna

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Barbecued Corn Relish – johanna
July 30th, 2010 | Filed under: RECIPES - Sides

Do not let this summer season go by without trying Barbecued Corn Relish. This recipe happens to be a companion recipe to grilled salmon flavored with barbecue sauce; however, I thoroughly enjoyed the corn relish on a taco salad. You could also serve it up with a bowl of guacamole and chips for an appetizer. The temperature is about medium so if you prefer more heat add some hot sauce or use a hotter pepper.

Source: adapted from Better Homes and Gardens
1/2 jalapeño pepper, seeded and finely chopped
1 red sweet pepper, chopped
2 fresh ears of corn, boiled or grilled
1 tbsp bottled barbecue sauce
2 tsp olive oil
1/4 salt
1/4 pepper
Fresh chopped cilantro (optional)

In a bowl, combine chopped jalapeño and sweet pepper; set aside.

To grill corn: place husked corn on grill rack directly over medium heat; grill, turning occasionally, 10 to 15 minutes or until crisp-tender.

To boil: place husked corn in a large pot of boiling water. Continue to boil 5-10 minutes longer. Remove from pot to a cutting board to cool slightly.

Cut corn from cob. Add to chopped peppers with barbecue sauce, olive oil, salt and pepper. Serve as a side dish with Salmon or in halved red bell peppers.

Makes 4 servings.

Technorati Tags: 4th of july, barbecue corn relish, food, Memorial Day, picnic food, RECIPES, summer

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Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Ratatouille: A Simple Peasant’s Dish – johanna
July 2nd, 2010 | Filed under: RECIPES - Sides

Ratatouille is a traditional French Provencal vegetable dish starring tomatoes and roasted vegetables. There are plenty of theories out there on the proper way to prepare Ratatouille. Some simply roast the vegetables for a light clean presentation. Others including Julia Childs chose to layer the vegetables in a thick tomato based sauce as seen in the Pixar movie “Ratatouille”. While Julia’s version may be breathtaking it is stretch for novice cooks to achieve the uniform look of the dish. For time and patience sake we believe in the chop it, toss it together and bake approach.

1 onion, chopped
3 cloves garlic, sliced very thin
3 tomatoes, chopped into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small aubergine (eggplant), halved, quartered then chopped
1 courgettes (zucchini), halved then chopped
1 yellow squash, halved then chopped
2 bell peppers (preferably red and yellow), chopped
Few sprigs fresh thyme leaves or a generous dash of Herbs de Provence
Salt and pepper

Preheat oven to 375 degrees F.

Put the onions, garlic and tomatoes into a baking dish. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Toss in the eggplant, zucchini, squash and peppers over the tomatoes. Drizzle with remaining tablespoon of oil and season with salt and pepper. Remove the leaves from the thyme sprigs by running your fingertips down the stem. Sprinkle over the vegetables. Cover with a piece of parchment paper cut to fit inside the dish.

Bake 45 to 55 minutes, or until vegetables are tender but not mushy. Serve with a dab of soft goat cheese and a serving of polenta, couscous or white beans. Serves 4-5

Variations:
-Toss vegetables with 2 tablespoons red wine vinegar and 1/2 cup Kalamata olives.
-Layer the vegetables on pastry dough for a yummy Ratatouille tart.
-Drop rounds of biscuit dough with chopped bits of sausage mixed in.
-For a Southern flare toss in a 1/2 cup of okra.
-Stuff the vegetables into halved green peppers. Top with a small slice of Monterey Jack cheese, a dollop of tomato sauce and a sprinkle of panko crumbs and Parmesan cheese.

Technorati Tags: grilling recipes, picnic menu, Ratatouille, RECIPES, side dish, summer vegetables

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Basic Homemade Pasta Dough – johanna
June 4th, 2010 | Filed under: RECIPES - Sides

We do not eat very much pasta around here. When we do I prefer to make my own. I found a pasta maker years ago for $13.00. It seemed like such a bargain as the Kitchen Aide attachment can run you $150. I do not even have to roll the dough out. I just run it through the rollers until it is thin and then cut. The kids are a great help. One likes to hold the pasta as the other one cranks the handle. Making homemade pasta does add 30 minutes to your preparation time. I like to make a batch on Sunday to use later in the week.

This recipe explains how to make dough for use in cannelloni, tortellini, ravioli, tagliarini, fettuccine, tagliatelle and lasagne. For a thicker doughy version commonly used in homemade soups try my mom’s recipe for Egg Noodles.

Makes about 3/4 pound (about 5 servings)
1 1/2 cups unsifted all-purpose flour
1 egg
1 egg white
1 tbsp olive oil
1 tsp salt
1/2 cup water

Pour flour into a large mixing bowl or in a heap on a pastry board. Make a well in the center of the flour and add the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten dry bits of flour with a few drops of water and press them into the ball.

Knead the dough on a floured board, working in a little flour if the dough seem sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap the dough in wax paper and let rest for at least 10 minutes before rolling.

Divide dough into 2 balls (or follow the directions below for desired pasta). Place 1 ball on a floured board and flatten with your hand into an oblong disk about 1-inch thick. Dust the top lightly with flour. Using a rolling pin, start at one end of the oblong and roll it out lengthwise away from yourself to within and inch or so of the far edge. Turn the dough crosswise and roll its width. Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

As you cut the noodles separate them and lay them flat on waxed paper or wire racks. This keep them from sticking together until you are ready to boil them.

Homemade noodles may be cooked at once or covered tightly with plastic wrap and kept in the refrigerator for as long as 24 hours. Cook the in 6-8 quarts of rapidly boiling salted water for 5-10 minutes, or until just tender.

Cannelloni:
Divide dough into two pieces. Roll first half paper thin. Cut rolled dough into 36 rectangles 2 by 3 inches. Drop into boiling salted water, stirring gently so they do not stick. Boil for 5 minutes. Drain, cool slightly then lay side by side on a piece of paper towel to dry. Place a tablespoon of filling on the bottom third of each rectangle and roll up.

Tortellini:
Divide the dough into four pieces. Keep unused dough covered with a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass. Place 1/4 teaspoon of filling in the center of each round. Moisten the edges of each round with water. Fold the circles in half and press the edges firmly together. Shape into little rings by gently stretching each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

Ravioli:
Divide dough into 4 pieces. Roll out first quarter of dough as thin as possible. Cover rolled dough with a damp cloth to prevent drying out. Roll second quarter of dough to a similar size and shape. Using the first sheet of dough, place 1 tablespoon of filling in a checkerboard pattern every 2-inches across then down the pasta. Dip a pastry brush or your finger into a bowl of water and make a vertical and horizontal lines between the mounds of filling. Be sure to use enough water to wet the lines evenly. The water will help to bond the finished ravioli together. Carefully spread the second sheet of dough on top of the first on, pressing down firmly around the filling and along the wetter lines. With a ravioli cutter, pastry wheel or small sharp knife, cut the pasta into square along the wetted lines. Separate the mounds of ravioli and set them aside on wax paper. Repeat with remaining two disks of dough.

Tagliarini, Fettuccine, Tagliatelle, Lasagne:
Dust rolled dough lightly with flour and let rest for about 10 minutes. Then gently roll the dough unto a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips about 1/8-inch wide for tagliarini, 1/4-inch wide for fettuccini or tagliatelle, and 1 1/2 to 2 inches wide for lasagne. Unroll the strips and set them aside on wax paper. Repeat with second disk of dough. Boil the lasange noodles until chewy, about 5-10 minutes, before adding them to the pan.

Technorati Tags: cannelloni, dough, fettuccine, homemade pasta, Italian, lasagna, ravioli, RECIPES, tortellini

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Quinoa Southwestern Stuffed Bell Peppers – johanna
May 28th, 2010 | Filed under: RECIPES - Main Dish, RECIPES - Sides

Quinoa Stuffed Bell Peppers makes for a delectable main dish paired with a side of garlic toast or a light salad. It is one of those feel good meals I would choose over a piece of chocolate any day. Please Do Not let the bell peppers deter you from trying the quinoa stuffing. If bell peppers are not your thing try a bed of arugula, a stuffed zucchini or serve the stuffing by itself like you would a casserole. As for serving sizes Katie suggests one half pepper if you have an accompanying side. Otherwise 1 whole pepper would be considered a serving.

Now, lets talk ingredients. I found a small package of quinoa at the supermarket for $10.99. I ended up purchasing the same amount at the health food store for .99 cents a pound. A huge savings. The poblano pepper is the new hot chili pepper fad right now. I could not find a poblano pepper in the produce section at the market. When I asked the produce manager for a suitable replacement he admitted he had heard of them but did not know what a poblano pepper was. Poblano peppers are used to make chile relleno in the place of pasilla peppers and they are also used in mole. Cook’s Thesaurus suggests using Anaheim or Ancho as a substitute. I tried half of an Anaheim but because I used a Monterey Jack and Cheddar blend cheese instead of pepper jack I could have used the whole pepper. Definitely season well with salt and pepper. You could use broth instead of water to cook the quinoa for more flavor too.

Source: GoodLifeEats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 (8 ounce) Package mushrooms, stems removed and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa
1 3/4 cups water or broth
1 1/2 cups grated carrot
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Heat oil in a large pan with a lid over medium heat. Add onion, celery, and poblano pepper cooking 5 minutes, or until soft. Add cumin and garlic; sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Meanwhile bring the quinoa, carrots and water to a boil in a covered sauce pan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until quinoa is tender.

Add the quinoa to the onion mixture. Toss in the black beans and 1 cup of cheese.  Season with salt and pepper, if desired.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Technorati Tags: cinco de mayo, Memorial Day, Quinoa, RECIPES, southwestern, stuffed bell peppers, veterans day

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Warm Spinach Salad with Ginger-Soy Vinaigrette – johanna
April 23rd, 2010 | Filed under: RECIPES - Sides, RECIPES - Soup / Salad

I am amazed that so many recipes have withstood the test of time. Take roasted chicken, green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

Source: Clean Eating Magazine
Vinaigrette
1 tbsp fresh ginger, minced
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1/2 cup sesame oil
1/4 cup light or blended olive oil

Salad
1 tbsp olive oil
1 cup shiitake mushrooms, sliced into 1/4-inch pieces
1 cup shelled edamame beans
4 cups baby spinach leaves, washed and stemmed
1/4 cup cilantro leaves, roughly chopped
1/4 cup unsalted dry roasted cashews
Kosher salt and fresh ground black pepper, to taste

In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.

Technorati Tags: cashews, cilantro, clean eating, edamame, ginger, ginger soy vinaigrette, healthy side dishes, salad, soy sauce, spinach

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Grilled Parmesan Garlic Asparagus – johanna
March 31st, 2010 | Filed under: RECIPES - Sides

With the arrival of Spring comes the fresh picked asparagus. We love asparagus. They make a lovely dish to accompany any holiday meal. They are fantastic in omelets as well as soups and stir-fry’s. Asparagus is a perennial, related to the lily with fern like leaves and flowers.  The spears are actually shoots grown from a mother plant called the crown. It takes up to 3 years for crowns to develop enough to begin producing shoots, but once they do they can produce for up to 20 years.  Asparagus are grown in purple, white and green varieties with 1/2 to 1-inch thickness. Look for firm unmarred stalks with tightly closed heads. Never freeze asparagus as they will become mushy and loose their flavor.

1 1/2 pounds asparagus, rough bottoms removed
1-2 tbsp olive oil
1/2 tsp kosher or sea salt
1 tbsp butter
4 large cloves garlic, minced
1/2 cup freshly grated Parmesan

Wash and dry asparagus. Lay single layer on a baking sheet. Drizzle lightly with a little oil. Roll asparagus in oil to lightly coat. Sprinkle with salt and pepper. Bake 350 for 10 minutes. Check to see if tender, can easily pierce with a fork. If done pull out of the oven. Cut butter into slivers and lay across spears. Sprinkle with Parmesan. Return to oven for 3 minutes more to melt cheese and butter.

Serves 4

Technorati Tags: asparagus, easter, food, RECIPES, traditions, Valentine's day

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