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Tag: vegetarian sides

Manchego Smoked Paprika Mashed Potatoes

November 20, 2018

  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • 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.

Quick Garlicky Spinach

July 8, 2013

I love the creamed spinach at steak houses but it has loads of calories. I make my spinach usually just with a bit of olive oil and garlic- it does the trick for me.. I will sometimes add a splash of half and half to the creamy effect. It is a great, quick side to make…

  • 8 cups baby spinach
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the garlic and sauté on low heat for a minute. Add the spinach and sauté on medium heat till the greens have wilted. Add salt and serve.

Indian Style Rice and Beans

May 20, 2009

indian-style-rice-and-beansI had volunteered at Sia’s school to cook something for the healthy table at the fair. The foods at that table have had vegan, ethnic and healthy desserts in the past. I initially thought of baking a healthy bread or the chocolate zucchini bread I posted a few days ago- but then I  thought maybe I should make a one pot rice dish instead – and maybe even a vegetarian one. The recipe on this blog calls for chicken broth but I made it with water for the fair. I decided to make a pulao, which is a rice dish that can include vegetables, beans or meat. I usually make a pulao with vegetables or meat- I thought maybe I should do an Indian version of rice and beans. Mexican and Indian flavors have so much in common, especially cumin, cilantro and the chilies. I wanted to include the cilantro sauce my grandma used to add to her pea rice dish. It is such a great way to give great flavor to the rice- cilantro, onion and garlic are blended and cooked with cumin before basmati rice is added. It is delicious! I decided to combine the two cuisines and come up with a one pot meal! I am in love with one pot meals- they are so convenient, especially if they are kid friendly. In this case, the rice has the protein from the beans- so I would pair it with a salad and call it a day. My daughter does not like salad dressing, so she eats lettuce without anything! – how weird it that??  I guess whatever works for her- I tell her she is missing out on all the delicious salad dressings out there but then she doesn’t like ketchup either! I digress- the rice dish was a big hit at the fair. I added raisins to it- I can’t help myself- I love the sweet juice right in the middle of the savory cilantro and garlic flavor. I was a little concerned about some people not liking the sweet with the savory but I think it was okay. The kids and adults enjoyed it!

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