Creating memorable and healthy dining experiences.
Scalloped Patatoes with Mushrooms – johanna
January 4th, 2009 | Filed under: Sides
Scalloped potatoes were on the Christmas dinner menu but come last minute I did not want the same old dish of potato casserole. I turned to my Cooking with Shelburne Farms cookbook to see if they had anything exciting. I found Scalloped Potatoes with Mushrooms and Canadian Bacon. Problem was it called for half and half in addition to heavy cream. I did not have any half and half and I had barely enough cream. The idea of mushrooms intrigued me. I tend to shy away from canned cream of soups in casserole type dishes but was in a pinch and on a time schedule. This recipe was fast and supper easy. I missed the part about combining the spices with the soup and milk so I forgot to add the paprika, salt and pepper. Everyone thought it was fine.
I happened to learn a thing or two about potatoes during this experience. Normally I stick with red potatoes as they are noted to be a healthier choice than their starchier counterparts. The only time I make anything other than roasted potatoes is on Holidays. This time I happened to pick up a bag of russet because it was the only kind they had at the time. Good thing I did. Red and gold potatoes are considered a waxy potato and used more in grilling or roasting. The starch in potatoes such as russet and Idaho help thicken sauces and are the best choice for casseroles.
Source: More than Burnt Toast
8 cups thinly sliced & peeled potatoes
1 large onion
1 T butter/garlic butter
8-12 large fresh mushrooms, thinly sliced
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 -1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.
Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.
Arrange onions and mushrooms. Sprinkle cheese over each layer.
Continue to layer in this manner until all ingredients are used up. Place the dish on a baking sheet.
Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.
To make the Shelburne Farms version:
1 1/2 pounds starchy potatoes, such as russet potatoes, peeled and sliced very thin, about 1/8 inch
1 clove garlic, finely chopped
1/2 tsp salt
1/2 pound mixed mushrooms, thinly sliced
Black pepper, to taste
6 oz Canadian bacon slices
3/4 cup heavy cream
3/4 half and half
3/4 cup (3 oz) grated cheddar or aged Colby cheese
Preheat the over to 375 degrees. Butter a 2-quart casserole dish.
Arrange half of the potatoes overlapping to form one layer on the bottom of the dish. Sprinkle with the garlic and season with 1/4 tsp salt. Spread mushrooms evenly over the potatoes and season with pepper. Arrange the bacon in one layer over the mushrooms and finish with remaining potatoes, overlapping to form final layer.
In a small bowl, whisk together the cream and half and half and pour evenly over potatoes. Sprinkle with remaining salt and then spread the cheese evenly over the top. Place the baking dish on a baking sheet to catch any overflow while baking. Bake for 65-75 minutes until bubbly and a deep golden brown. Let sit for 5-10 minutes before serving.
*Mixed mushrooms may include Hen of the Woods, honey and wine-cap Stropharia, Cremini or white button and cultivated oyster varieties.
Cranberry Chutney – johanna
December 25th, 2008 | Filed under: Sides
I could never stand the wiggly looking stuff in the bowl. Cranberry chutney takes on a whole new meaning for cranberry sauce. Just make sure to use ripe cranberries.
Source: GOOP
3/4 cup sugar
1 1/3 cup water
4 cups fresh cranberries
1/8 teaspoon ground allspice
1 tablespoon lemon juice
grated zest of 1 small orange or tangerine
Combine the sugar and water in a saucepan, bring to a boil and add the rest of the ingredients. Turn the heat to low and let the mixture simmer for about ten minutes or until thick. Let the chutney cool before serving. Makes about 2 cups
Variations:
Use brown sugar in place of the white.
Roasted Sweet Potatoes with Maple Syrup, Orange and Spices – johanna
December 20th, 2008 | Filed under: Sides
This is a nice lighter take on the traditional Sweet Potato Casserole layered with marshmallow, pineapple and tons of brown sugar.
Source: GOOP
3 3/4 pounds sweet potatoes, peeled
1 1/4 cup real Vermont maple syrup
1/4 cup vegetable oil
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 large orange
3 star anises
Preheat the oven to 375º F.
Cut each sweet potato in half horizontally and then cut each half into 1/3 planks (about four slices per half depending on the size of the sweet potato). Lay the sweet potatoes in a single layer in one large or two medium baking dishes (two 13 x 9 dishes will do the job).
Mix the maple syrup, vegetable oil, cinnamon and cloves together in a small bowl. Peel off four large strips of zest from the orange. Cut the orange in half and squeeze the juice into the bowl with the maple syrup mixture. Pour this mixture evenly over the sweet potatoes, nestle in the strips of zest and the star anise. Bake for 45 minutes or until the sweet potatoes are soft and saturated.
Serves 12
Fiesta Flavored Couscous Salad – johanna
November 26th, 2008 | Filed under: Sides
The first time I had couscous was when I was in Texas. I knew a guy who was from Tahiti. One night he made couscous in a pot with cabbage and whole tomatoes. Ever since that night couscous has become a pantry staple. I gravitated toward this dish because this summer I had a major affair with limes and spices like cumin and red chili peppers and cilantro. I put cilantro on everything. And why not, the flea market was selling ten bunches for a dollar. Add some chicken or black beans to complete the meal.
Couscous is small, granular pasta that is steamed like rice. Almost any rice or pasta dish could be substituted for couscous.
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp olive oil
4 tbsp fresh lime juice
2 tsp red wine vinegar
1 tsp ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 oz) cans black beans, drained
Salt and pepper to taste
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Source: allrecipes
Em’s Hashbrown Casserole – johanna
November 23rd, 2008 | Filed under: Sides
A few years ago we put together a family cookbook. My sister-n-law submitted her hash brown casserole. This dish can be made the day before for a quick side.
2 pounds hashbrowns
1/2 cup butter, melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
1 tsp salt
1/4 tsp pepper
2 cups crushed cornflakes
1/4 cup butter, melted
Defrost hashbrowns.
Combine the butter, cream of chicken soup, sour cream, onion, salt and pepper. Mix with the hashbrowns. Pour into a 3 qt. casserole baking dish. Saute cornflakes in butter until golden brown. Sprinkle on top. Cover and bake at 350 for about 40 minutes.
The Basics of Stuffing – johanna
November 22nd, 2008 | Filed under: Sides
I saw some chestnuts at the market that were begging to be made into stuffing. I have never attempted to make my own stuffing before. Seems like it should not be that difficult. Add spices, chopped veggies and bread. I passed up on the chestnuts this time.
I came across some helpful information about making stuffing.
Source: BHG
Starch: such as day old bread, corn bread, rice, or potatoes
Liquid: such as broth, wine, (eggs) or liquor (or a combination of these)
Other additions: may include herbs, onions, dried or fresh fruits, sausage or other meats (optional)
seafood: such as oysters, crab, or shrimp (optional)
Create your own recipe by keeping these proportions in mind:
For each pound of uncooked poultry, you will need about 3/4 cup stuffing.
For every 1 cup of starch, add about 2 tablespoons of liquid, just enough to moisten the bread.
If you just want stuffing, there’s no requirement for a bird.
Safe Stuffing:
Cook the stuffing separately in a covered casserole if you don’t have an accurate meat thermometer, because there is no visual test for stuffing doneness.
Mix the stuffing just before you stuff and roast the bird.
Loosely spoon stuffing into the body and neck cavities rather than packing it. Otherwise it won’t get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill until ready to bake.
MOM’S TRADITIONAL HOLIDAY STUFFING:
1 pkg herb Pepperidge Farm stuffing mix
1 med chopped onion
1 egg (optional)
1 can cream of mushroom soup
chopped celery
Cooked giblets (optional)
Garlic
Mushrooms
Nuts & Cranberries (optional)
Preheat oven to 375. In a saucepan make stuffing according to directions on package. Meantime In a pan sauté onions, garlic, celery and mushrooms. Combine vegetables, stuffing and rest of ingredients. Bake in covered dish until heated through.
FESTIVE CRANBERRY STUFFING:
1 can (1 4 oz) chicken broth
Pepper
1 stalk celery, coarsely chopped
1/2 c fresh or frozen cranberries
1 small onion, coarsely chopped
4 cups seasoned stuffing
Mix broth, pepper, celery, cranberry and onion in saucepan. Heat to boil. Cover and cook over low heat 5 min or until vegetables are tender. Add stuffing.
SAUSAGE APPLE STUFFING:
1/4 pound pork sausage
1/3 cup chopped onion
1/3 cup chopped celery
6 cup dry bread cubes
1 tbsp finely chopped fresh parsley
1 tsp salt
1/8 tsp pepper
3 tbsp melted butter
1 tsp poultry seasoning
1 can (16 oz) chicken broth
1 1/2 cup chopped peeled apples
1/2 cup raisins
In a small skillet, brown sausage with onion and celery. In large bowl, combine bread, parsley, seasonings, and butter; mix well. Stir in broth, apples, raisins and sausage mixture including drippings.
Pan-Browned Brussels Sprouts – johanna
November 21st, 2008 | Filed under: Sides
The first time I had brussels sprouts was when I was a kid at my friend’s house. They were so good. I have never been able to make them like Beverly. I prefer fresh sprouts over frozen because freezing vegetables such as asparagus and brussels sprouts makes them soggy and rubbery.
Source: Epicurious.
1/2 pound Brussels sprouts
2 large garlic cloves
1 shallot
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic and shallots into very thin slices.
In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic and shallots, stirring, until pale golden. Transfer garlic and shallots with a slotted spoon to a small bowl.
Reduc heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes. With tongs transfer sprouts to a plate, browned sides up. Add garlic, shallots, and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until (pine nuts are more evenly pale golden), about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
Green Beans with Pearl Onions and Garlic – johanna
November 12th, 2008 | Filed under: Sides
This recipe is adapted after a dish I had at a friend’s house when I was living in Texas. I do not have exact measurements though, so I am guessing here.
1 tbsp Olive oil
2 cups Green beans
1/2 cup Pearl Onions or sliced red onion
2-3 cloves Garlic, chopped
Salt & Pepper, to taste
1/2 tsp Sugar
Heat the oil in a pan. Add the green beans, onions, garlic, salt, pepper and sugar. Saute until the beans and onions are tender or caramelized. Which ever is preferred.
Simply Italian Roasted Vegetables – johanna
September 29th, 2008 | Filed under: Sides
This is one of my favorite ways to prepare vegetables. I love simple recipes made with only a few ingredients. I used to make this with top Ramen all the time when I was in college. Today, I serve the vegetables with rice, pasta, tortillas or just meat like salmon. Leftovers make a great omelet.
Variety of bell peppers (orange, yellow, red)
Red Onion, Sliced
Asparagus
Salt
Pinch black pepper
1 tablespoon Olive Oil
Warm oil in a pan. Add your choice of vegetables. Season to taste with salt, pepper and garlic. Saute over medium to medium-high heat until slightly tender but still crunchy. I like mine burned a little bit.
Variations:
This can also be baked in the oven. Roast at 350 degrees. Toss vegetables with oil and seasonings. Spread out on a baking sheet and back until slightly tender but still crunchy and a little blackened on the edges.
To add some heat throw in a dash of red pepper flakes.
Add a few cherry tomatoes.
Pesto Potato Salad – johanna
August 25th, 2008 | Filed under: Appetizer, Sides, Soup / Salad
This is another recipe from Ellie Krieger of the Foodnetwork.
1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
Basil Pesto:
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper
Toast the pine nuts in a dry pan over a medium heat, until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.
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