Category Archives: Sides
- 4 pounds Yukon gold potatoes, peeled and cut into small squares
- 3 garlic cloves
- 4 tablespoons butter
- ¾ to 1 cup half and half
- 2 cups shredded Manchego cheese, grated
- 1 teaspoon smoked paprika
- ½ cup green onion, chopped
- ½ cup cilantro, chopped
Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Preheat oven to 400 degrees F.
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
- 2 tablespoons olive oil
- ½ cup pine nuts
- ½ cup golden raisins
- 1 cup chopped and thawed (frozen) spinach, excess water squeezed
- 1 cup fine polenta
- 1½ cups milk
- 2 cups broth
- ½ cup Monterey jack cheese, grated
Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.
1 cup mix of black and green olives, pitted
1 tablespoon capers
2 garlic cloves, peeled
½ teaspoon dried oregano
Juice on half a lemon
½ teaspoon crushed red pepper
½ cup fresh parsley
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.
With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.
Healthy and delicious!!
- 1 tablespoon extra virgin olive oil
- 2 tablespoon Turkish tomato paste (or use regular tomato paste)
- 1 cup bulgur wheat (I used quick cooking bulgur from Trader Joes)
- 2 cups chicken or vegetable broth
- 2 teaspoons salt
Heat a medium saucepan with the olive oil. Add the tomato paste and cook on medium heat for a minute or two. I bought some Turkish tomato paste from Istanbul. I got the spicy kind, which has chilies in it- but regular tomato paste can be substituted. Add the bulgur and stir. Add the broth and salt and bring to a boil. Lower the heat, cover and let cook for 10 minutes. Turn heat off, fluff with fork and let sit for another 5 minutes. Check for seasonings and serve.
- 3 medium zucchini, cut into ½ inch slices
- 2 teaspoons mustard seeds
- 10-12 curry leaves
- 2 tablespoons extra light olive oil
- 1 teaspoon coriander powder
- 1/3 teaspoon cayenne pepper
- Juice of half a lemon
In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.
3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten
Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.
Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.