Tag Archives: side-dish

SAUTEED BRUSSELS SPROUTS WITH DATES AND PISTACHIOS

Posted in Side dishes, Vegetarian-friendly, Veggies by

Here I am to share a recipe that will definitely suffer severe beating in a Beauty Pageant Culinary Contest. But trust me, it tastes great and might even convert a few Brussels Sprouts haters out there. Maybe not all of them, but the more open-minded. It starts by slicing the sprouts very thinly, you can use a food processor with the slicing attachment, or a knife, a process that will be a bit slow but if you have the inclination, it will be worth it. I was in a bit of a hurry to make dinner and opted for the faster route.

….

SAUTEED BRUSSELS SPROUTS WITH PISTACHIOS AND DATES
(from The Bewitching Kitchen)

1 to 2 tablespoons grapeseed oil
4 cups Brussels sprouts, thinly sliced
8 Medjool dates, pitted
salt and pepper to taste
¼ cup shelled pistachios

for drizzling:
¼ cup olive oil
¼ cup balsamic vinegar
2 tsp Dijon mustard
salt to taste
zest of 1 lemon

In a small measuring cup, combine the oil, balsamic vinegar, Dijon mustard and salt. Whisk vigorously to combine. Reserve.

Heat the oil on a large sautee pan, when hot, add the sliced Brussels sprouts and cook in very high heat, seasoning with salt and pepper. Once it starts getting brown at the edges, add the dates and cook stirring for a couple of minutes. Add the pistachios, transfer to a serving bowl and drizzle the sauce all over. Serve, adjusting seasoning with salt and pepper if necessary.

ENJOY!

to print the recipe, click here

Comments: I used to shave Brussels sprouts and enjoy it as a light sautee dish very often many many years ago, in fact it was during my first marriage. Considering I’ve been married to Phil for ALMOST 25 years, you realize it’s been a while. If you can slice them by hand, the pieces will be very similar in size and texture. The food processor butchers them a bit, but it is so fast, so keep that in mind. Leftovers turn out a bit too soft but I still enjoy them two days later. You do need to be a lover of BS to enjoy it. See what I did here? I will see myself out.

ONE YEAR AGO: Peppermint Dust Macarons

TWO YEARS AGO: Valentine’s Sourdough, Three Ways

THREE YEARS AGO: Embossed Chocolate-Cherry Sourdough Loaf

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ELEVEN YEARS AGO: Zucchini Pasta with Cilantro-Cashew Pesto

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INCREDIBLY EASY TIMES TWO – MAY 2024

Posted in Air-Frying, Incredibly simple, Side dishes, Vegetarian-friendly, Veggies by

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here



Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

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TWELVE YEARS AGO:Asparagus Quiche

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CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES

Posted in Side dishes, Vegetarian-friendly, Veggies by

This is cauliflower that deserves a spot at your table when you have special guests for dinner. Amazing that we can now write such a phrase after a couple of years of social isolation. I go as far as saying that even cauliflower haters will be pleasantly surprised. The sun-dried tomatoes add richness and the olives and balsamic vinegar that acidity that lightens things up. Absolutely delicious. And, by the way, it is vegan-friendly.

CAULIFLOWER WITH SUN-DRIED TOMATOES AND OLIVES
(inspired by Crossroads)

1 head cauliflower, florets only, chopped in pieces
2 tablespoons olive oil (for oven roasting) or olive oil spray for air-frying
Kosher salt and freshly ground black pepper to taste
2 celery stalks, thinly sliced
1 shallot, minced
1/2 cup Castelvetrano olives, pitted and coarsely chopped
8 sun-dried tomatoes in oil, drained and coarsely chopped
2 tablespoons capers
1 tablespoon balsamic vinegar
zest and juice of 1/2 lemon
slivered almonds, slightly toasted, to taste

If roasting the cauliflower in an oven, drizzle the florets with olive oil, season with salt and pepper and roast in 425F oven for about 30 minutes. If using the air-fryer, spray the florets with olive oil, season with salt and pepper and air-fry for 15 to 20 minutes, until golden. Reserve. The cauliflower can be roasted hours in advance or even the day before.

Put a large saute pan over medium-heat and add 1 tablespoon olive oil. Add the celery and shallots, season lightly with salt and pepper. Cook for a couple of minutes, add the olives, sun-dried tomatoes, and capers and cook for a few minutes longer, stirring often. Add the reserved cauliflower, the balsamic vinegar, adjust seasoning. Right before serving, add lemon zest and juice, and top with the toasted slivered almonds.

ENJOY!

to print the recipe, click here

Comments: I don’t know which ingredient elevates this recipe, it is a tight match between the sun-dried tomatoes and the green olives. At any rate, it was an outstanding side dish. I highly recommend it. We enjoyed it with grilled chicken breasts, super simple. Just a marinade with olive oil, Garam masala and salt.

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FIVE YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

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EIGHT YEARS AGO: Pea Pancakes with Herbed Yogurt

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TWELVE YEARS AGO: Flirting with Orzo

CARROTS AND ZUCCHINI STIR-FRY WITH PEANUT SAUCE

Posted in Veggies by

Five days without our faithful goofy companion. I want to thank for all the comments in my previous post. I read each one, but cannot bring myself to answer them. Please consider yourself hugged.

This key to this recipe is slicing the carrots in ribbons, which is a bit of a labor of love, but worth it. Couple that with spiralized zucchini, and you’ll hit a jackpot. If you do not have a spiralizer, slice the zucchini very thinly and that will do. It is surprisingly hearty, and would be a great vegetarian meal if you add perhaps some farro and a slice of bread.

CARROT AND ZUCCHINI STIR-FRY WITH PEANUT SAUCE
(inspired by many sources)

3 carrots, sliced in ribbons (with a large veggie peeler)
2 large zucchini, spiralized fine
1 tablespoon grapeseed oil
grated ginger to taste
1 shallot, minced
salt and pepper

for the sauce:
2 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tsp sesame oil
1 tsp or more Sriracha sauce
drizzle of agave nectar
juice of 1/2 lemon
water to adjust consistency

Heat the oil in a non-stick large wok. Sautee the ginger and the shallot until fragrant. Add the veggies, stir-fry for a couple of minutes in high heat. Drizzle the sauce, you might not need the full amount, so that the veggies are not drenched. Cook for a couple of minutes more, stirring constantly to distribute the thick sauce well into the veggies.

Add the peanuts, and serve.

ENJOY!

to print the recipe, click here

Comments: If you want to make a bigger amount, you might have to stir-fry the veggies in two batches, then join them and finish with the sauce. As I mentioned, slicing the carrots is not the most enjoyable activity in the world, but it is a game changer. Just incorporate the Zen and go for it. The sauce is pretty delicious and would be awesome added on top of grilled pork tenderloin, which I intend to do soon.

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RED QUINOA “TABBOULEH”

Posted in Rice and Grains, Salads, Side dishes, Vegetarian-friendly by

Another great recipe that the editors of the New York Times raved about. I ate leftovers for two days, with a slightly bigger smile on the last time. It gets better and better. I adore colorful food. And clothes. And earrings.

RED QUINOA “TABBOULEH”
(slightly modified from The New York Times)

1 cup red quinoa (or a mixture of colors)
3 cups wate
Salt to taste
½ cup fresh lemon juice½ teaspoon ground cumin
¼ cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
1 red bell pepper, chopped
1 cup finely diced cucumber
1 pound ripe tomatoes, cut in small dice

Rinse the quinoa thoroughly, and combine with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. This gives the quinoa a perfect texture.

Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, and toss together. Taste and adjust seasoning.

ENJOY!

to print the recipe, click here

Comments: We enjoyed it with grilled chicken breasts, for a very simple but delicious dinner. It became my lunch for the following two days, on the second time I added a sunny-side egg on top. Heaven. I hope purists will forgive the tabbouleh label in the recipe, but I was not the one who started. The New York Times was the first sinner. I just went along with it, but added the quotation marks to protect my reputation as a food blogger. At any rate, tabbouleh or not, make this recipe. It is super refreshing and satisfying.

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TWO YEARS AGO: Sundried Tomato and Feta Cheese Torte 

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