Category Archives: Side Dish

Chickpea and Cucumber Mint Salad

Side Dish, Soups/ Salads / Stews, Uncategorized, Vegetables, , , , , , , ,

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I recently went on a cucumber buying spree because my local grocer had so many beautiful cucumbers on sale. In the summer months the store features produce from local area farmers. I try to support farmers as much as I can because when you get produce direct from a farm you know it was grown with tender loving care. Plus, the fruit and veggies are usually huge!

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Anyway, my grocer had some really nice cucumbers and after eating a bunch of them all week I needed to find one more way of serving them besides with lettuce. I decided to keep it simple and incorporated a few items from my little garden like small cherry tomatoes and mint. In the end, I made a Chickpea and Cucumber Mint Salad.

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The cucumbers were crisp. The tomatoes were sweet. And the chick peas were light but filling. To top it all off, the mint made the dish taste refreshing. If you like cucumbers and want a light refreshing salad, try making this Chickpea and Cucumber Mint Salad. I doubt you will be disappointed.

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Chickpea and Cucumber Mint Salad

Ingredients:
1 15oz can of chickpeas drained and rinsed
1 large cucumber peeled in into stripes and cubed
12 small cherry tomatoes
4 – 5 mint leaves chopped
4 tbsp Gazebo Room Greek Salad Dressing and Marinade
1 tsp salt
1 tsp black pepper
juice from ½ lemon
pinch of sugar

Combine all ingredients in a bowl and stir until well mixed. Chill for at least 30 minutes to let the flavors blend together.

 

 

 

 

 

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Shrimp and Pasta Salad

Main Course, Pasta and Grains, Seafood/ Fish, Side Dish, Uncategorized, , , ,

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Pasta salads are one of the most versatile dishes anyone can prepare. A pasta salad basically consists of pasta and any vegetable, meat or seafood you can think of tossed with a nice dressing. Since there are such a variety of pasta noodles available it is easy to be creative. Even if you use the same basic ingredients when you prepare a pasta salad it can become new all over again by using a different type of pasta. Shells, gemelli, bow tie and cavatappi are a few of the pastas I like to use in cold salads. They have little ridges that absorb whatever dressing you use and most of them just have a cool shape.

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For my Shrimp and Pasta Salad I used small pasta shells because I wanted the pasta to cuddle some of the dressing and provide a subtle burst of flavor with every bite. The veggies I used with this pasta salad were meant to make the dish colorful with the deep green of the asparagus and the bright red of the peppers and tomatoes. The shrimp added a pretty pink hue that pulled everything together.

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Most of us are first attracted to a dish because of the way it looks. If a dish looks weird, we figure it will taste weird too. Although that is not always true it is human nature to judge certain things by the way they look. That is way it is important to add rich vibrant color to every meal. My Shrimp and Pasta Salad is both appealing to the eye and tasty on the tongue. Try it as a main course or side dish. Either way I think you enjoy this simple flavorful salad.

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Shrimp and Pasta Salad

Ingredients:
2 lbs ex-large shrimp peeled and deveined
2 boiled eggs chopped
1 bunch asparagus cut into 1” pieces
1 bag arugula
1 box small pasta shells
1 large tomato seeded and diced into cubes
1 shallot sliced thin
½ cup red pepper diced
½ cup black olives chopped (optional)
½ cup vinaigrette
½ tsp lemon zest
1 tsp black pepper
1 tsp salt
1 tsp parsley
1 tsp cilantro
1 tsp old bay seasoning
1 tbsp butter
2 tbsp olive oil
1juice from ½ lemon

Prepare pasta shells according to the package – al dente. Set aside.

In a large skillet heat butter with olive oil over medium high heat. Add shrimp and lemon juice. Stir and then add ½ tsp salt, ½ black pepper and old bay seasoning. Cook until shrimp are pink. Remove with a slotted spoon and place in a bowl. Set aside.

Add veggies (except for tomatoes) to the same skillet and add remaining seasonings. Cook for 2- 3 minutes until veggies soften slightly but still crisp. Do not over cook.

In a large bowl add pasta, shrimp, veggies, arugula, eggs, tomatoes and olives. Drizzle with vinaigrette and gently mix. Serve with a nice side salad.

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Chopped Salad

Main Course, Seafood/ Fish, Side Dish, Soups/ Salads / Stews, Vegetables, , , , , ,

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Salads! A quick and light meal during warm weather. A refreshing side dish with heavier meals during cooler weather and good for you all year round. I am in salad mode which means I am into preparing some type of salad for my family almost every night for dinner. Fortunately, my family loves salads as long as I give them variety.

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It really isn’t hard to come up with new combinations of of ingredients when I create salads. However, I do have to make sure the combination of ingredients work as a salad. A few times I have had some wild salad ideas but I decided against posting them because although I like sauerkraut it just didn’t seem to work well with tomatoes, cheese and carrots.

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One of the best things about chopped salads is that chopping up everything that goes into the salad keeps it simple. The only thing I worry about is making sure there is a great combination of flavors and textures. Like the crunch of salty bacon and the smooth creamy taste of boiled eggs and avocado. Plus, lots of sweet tomatoes and just the right bite from carrots and red onions.

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There are so many options of veggies to use when making a chopped salad. If you like certain veggies and they compliment each other, go for it. Chop them up. Put them in a bowl and dress it up with a nice salad dressing. You cannot go wrong.

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Chopped Salad

 Ingredients:
2 heads of romaine chopped
2 salmon fillets blackened and flaked
6 slices crisp bacon chopped
3 boiled eggs chopped
1 avocado diced
1 cup cherry tomatoes cut in half
½ cup green or red peppers diced
½ cup shredded carrots chopped
½ cup shaved parmesan cheese
¼ cup oil based dressing
½ tsp black pepper
½ tsp seasoned salt
½ tsp red onion small diced

Combine all ingredients in a large bowl and toss gently.

Optional:
grilled chicken chopped
grilled turkey chopped
grilled shrimp

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Okra and Tomatoes

Side Dish, Uncategorized, Vegetables, ,

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If you find fresh okra at your local grocer, use that instead of frozen. Frozen okra is not bad but as with most recipes fresh is better. Okra and tomatoes is one of those southern dishes that goes great with all types of meat entrees.

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Being a truly southern gal my mom use to make okra and tomatoes with fried fish and hush puppies. I also like pairing okra and tomatoes with fried fish. I just have not perfected making hush puppies . At least not yet.

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For those folks that don’t know much about cooking okra, let me give you a tip. Do not cut off the top of the okra unless you want it to be slimy in your dish. The only time I cut okra is when I am cooking fried okra then it does not get slimy. My cousin Bernice taught me that. Not everybody likes the taste of okra which is why I usually prepare it as a separate vegetable side dish. Of course when you are making okra and tomatoes the okra is the star of the dish.

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If you have not tried okra or thought you did not like okra, give it another chance. Both the tomatoes and okra compliment each other with a wonderful flavor. To my southern folks I say try my version because I know you already know how good okra can be.

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Okra and Tomatoes

Ingredients:
1 lb okra (fresh or frozen)
1 14 oz can spicy diced tomatoes
1 14 oz can corn drained
2 slices bacon diced
1 medium onion diced
1 stalk celery diced
½ cup green pepper diced
½ cup chicken broth
½ tbsp black pepper
1 tbsp salt
1 tbsp worcestershire sauce
1 tbsp olive oil

Place olive oil and bacon in a large frying pan over medium high heat. Cook until bacon becomes crisp. Reduce heat to medium then add onions, peppers, celery, worcestershire sauce and seasonings to the pan. Stir and cook until vegetables soften. Add tomatoes, okra, corn and broth. Let simmer for 20 25 minutes. Serve over rice if desired.

 

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Brussel Sprout Hash

Side Dish, Vegetables, , , , ,

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Okay, let’s all admit it. Brussel sprouts can be a little stinky when you cook them. Not everyone can enjoy the strong taste of brussel sprouts but if you are adventurous I say give it a try. Brussel sprouts have great qualities one of which is they are healthy. Brussel sprouts are packed with vitamins C and K. While reading up on the benefits of eating brussel sprouts I found out that they help support the body’s detox system, our antioxidant system and our inflammatory/ anti-inflammatory system. Not many veggies are able to bring such benefits all at once.

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I came up with my brussel sprout hash recipe the same way I come up with quite a few of my creations. I needed to do something with the fresh brussel sprouts I threw into my shopping cart earlier in the week hoping I would be inspired by their presence in my frig. This time I actually was inspired by the brussel sprouts. I couldn’t bear to just boil them or simply roast them. But, I did want to bake them along with onions, peppers and potatoes and turn them into a hash. This recipe was created with just me in mind because neither my hubby nor my youngest son likes brussel sprouts. Me? I love them. I just don’t prepare them often because like I said in the beginning they can be a little stinky.

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On the day I made the brussel sprout hash my hubby came home and asked if I smelled something funny in the house. It wasn’t a strong smell but he could smell something different in the air. Of course I couldn’t say no and had to admit I had cooked brussel sprouts. After wrinkling up his nose he pulled out the the air freshener and sprayed the whole house. Totally unnecessary but what can I say. Brussel sprouts have their own unique aroma but they sure do taste good.

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Brussel Sprout Hash

Ingredients:
1 lb brussel sprouts cut in half
3 small red potatoes diced
2 shallots sliced
½ red pepper diced
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp basil
1 tsp parsley
1 tsp salt

Preheat oven to 350 degrees.

In a large bowl toss brussel sprouts and balsamic vinegar. Coat a rimmed baking sheet with 1 tbsp olive oil. Add brussel sprouts, potatoes, peppers and shallots to baking sheet. Sprinkle with seasonings and toss. Pour remaining olive oil over veggies. Bake approximately 1 hour until veggies are soft and golden.

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Cannellini and Kale

Side Dish, Uncategorized, Vegetables, , , , , ,

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Many moons ago when I was single and purchased my first home I lived next door to a wonderful elderly Italian couple. Ernie and John B. welcomed me into the neighborhood and into their home with open arms. I quickly became part of their extended family and was blessed with many delicious Italian treats Ernie always liked to share.

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Ernie was a great cook and I looked forward to her knock on my door to say she had something extra she wanted to me to try. Besides Ernie’s holiday pizzelles there was one treat I looked forward to eating. It was a simple cannellini bean and garlic dish made with olive oil and Italian seasonings. Simple but delicious. Probably the most important ingredient Ernie added was love. I have always said that food prepared with love is the best food in the world.

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I have since moved from the old neighborhood and my extended Italian family has passed on. I have fond memories of Ernie and John and only recently remembered her cannellini and bean recipe. In honor of Ernie, I decide to create my own version of her dish. I souped up the cannellini and garlic by adding fresh chopped kale and red pepper slices for color. The creaminess of the beans, the sweetness of the red peppers and slight crunch of the kale ( I like it al dente in some recipes) created a ping pong of textures in my mouth. Throw in nice Italian seasonings and you have a fantastic side dish or meal.

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I think Ernie would be proud of my version of her delicious beans and would give me a big hug for honoring her memory.

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Cannellini and Kale

Ingredients:
2 cups chopped kale
2 15oz cans cannellini beans drained and rinsed
2 cloves garlic sliced
½ red pepper seeded and sliced thin
½ cup chicken broth
2 tbsp olive oil
½ tbsp salt
½ tbsp oregano
¼ tsp onion powder
¼ tsp red pepper flakes (optional)

Heat olive oil over medium high heat in a large frying pan. Add kale and saute until slightly wilted (cook longer if you do not like kale al dente) for 3 – 5 minutes. Add garlic, sliced red pepper and seasonings. Stir then add chicken broth and beans. Stir to mix beans with kale and peppers. Reduce heat to medium and let simmer for 10 – 15 minutes.

Salad (Italian Sub Style)

Main Course, Side Dish, Soups/ Salads / Stews, Vegetables, , , , , , ,

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I was eating a small Italian sub the other day and started thinking about my promise to cut back on eating bread. As we all know, eating too many carbs is not good for you. I was feeling guilty since I had already eaten a bagel for breakfast and I was trying to limit my bread intake to once per day if at all.

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While eating my sandwich I was thinking of ways I could ditch the roll and just eat what was inside the roll. Then I thought why not turn my sandwich into a salad. Viola! I could still have the ingredients of an Italian sub but no bread. I decided to create a Salad (Italian Sub Style) with lots of romaine lettuce and a sprinkling of meats, cheeses, tomatoes and Italian seasonings. This salad can be either a nice small portioned start to a meal or a meal unto itself. Either way I think you will enjoy it.

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Salad (Italian Sub Style)
Ingredients:
1 bunch romaine lettuce chopped
½ cup pepperoni sliced into strips
½ cup capicola sliced into strips
½ cup salami sliced into strips
½ cup cherry tomatoes cut in half
½ cup provolone cheese sliced into strips
¼ cup sweet peppers (optional)
½ tbsp parsley chopped
½ tbsp red onion chopped small (optional)
¼ cup black olives sliced
¼ cup olive oil

Seasonings:
2 tbsp Italian salad dressing
½ tbsp lemon zest
½ tbsp oregano
½ tsp onion powder
½ tbsp dill
½ tsp black pepper
½ tsp red pepper flakes
¼ tsp salt
1 tsp lemon juice

Whisk together oil, lemon juice, lemon zest, salad dressing, salt, black pepper, oregano and dill. Set aside.

Combine romaine, tomatoes, red onion, black olives, sweet peppers, meats and cheeses in a large bowl. Whisk olive oil dressing then drizzle over salad. Toss gently. Enjoy!

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Spiced Up Chick Peas and Couscous

Pasta and Grains, Side Dish, Vegetables, , , ,

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I have been racking my brain trying to come up with a new vegetarian side dish that was a little spicy and different from the “usual” side dishes we have at most meals. I say vegetarian side dish because I didn’t want to add bacon or any other meat product to enhance the flavors. I only wanted to blend together spices and the natural flavor of the veggies to create a wonderful tasting dish.

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I decided to use chick peas as my main veggie after searching my cabinets for an idea. I had not prepared anything with chick peas for a while so I figured it would be a nice change of pace to incorporate them into a side dish. I finally decided to make Spiced Up Chick Peas using spices similar to what I use in my Moroccan Chicken recipe. I guess you could say I made Moroccan Chick Peas but I’ll stick with calling them spiced up.

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To tell the truth, this dish could be a main entree as well as a side dish. The chick peas are very filling and coupled with couscous it really can be a full meal. Whether you use a fork or a spoon, I think you will want to catch every drop of this very flavorful dish.

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Spiced Up Chick Peas

Ingredients:
2 15 oz cans chick peas drained and rinsed
1 14 oz can fire roasted tomatoes
1 14 oz can pureed tomatoes
1 small onion diced
2 garlic cloves chopped
2 cups couscous
2 tbsp lemon juice
2 tbsp olive oil
1 tsp worcestershire sauce
½ tsp cilantro
½ tsp onion powder
½ tsp red pepper flakes
½ tsp cinnamon
½ tsp turmeric
½ tsp cumin
½ lemon zest
½ tsp mint chopped (optional)
¼ tsp nutmeg
¼ tsp ground ginger

Prepare couscous according to package. Saute onion in olive oil until onion is softened and slightly browned. Add garlic and stir constantly so that garlic does not burn. Place chick peas and all other ingredients in a large pot and simmer over medium heat for 45 minutes to 1 hour. Serve over couscous.

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Wild Rice Salad

Fruits, Rice, Side Dish, Soups/ Salads / Stews, , , ,

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I love this time of year when the weather is slightly warm during the day and cool at night. It lets me know summer is coming and our meals will be filled with grilled foods and salads. All kinds of salads!!! I am fortunate that everyone in the family likes eating salads so it makes it easy for me to come up with a variety of warm or cold salads that go well with grilled chicken, fish and barbeque.

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My latest salad experiment is a Wild Rice Salad. I liked this one because I could serve it either chilled, slightly warmed or at room temperature. Rice isn’t heavy but can be very filling so it goes well with most entrees. If you don’t want to eat a lot of food but you want to feel like you have eaten a meal, put a little more rice on your plate. You will feel quite full and may not even want dessert. I know, who am I kidding. Everyone wants dessert no matter what. At least you may want a little less dessert.

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Whenever I make salads I try to combine both veggies and fruits. Golden raisins are one of the staples in my pantry as well as cranberries. Most of the leafy salads I make include fruits, nuts and cheese. I wasn’t too confident that including all three of those ingredients would work in a Wild Rice Salad so I decided to stick with fruit and nuts. The combination of wild rice, oranges and pecans was perfect. Savory, sweet and crunchy. Not bad if I do say so myself. One more wonderful salad recipe added to my long list of summertime dishes.

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Wild Rice Salad

Ingredients:
1 box wild rice (approximately 2 cups cooked)
1 10 oz can mandarin oranges drained
¼ cup golden raisins
¼ cup cranberries
¼ cup celery small dice
¼ cup vinaigrette
1 tsp lemon zest
½ tsp black pepper
pinch of salt

Prepare wild rice according to package. Let rice cool then place in a large bowl. Add remaining ingredients and mix well. Serve chilled or at room temperature.

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Corn Pudding

Side Dish, Uncategorized, Vegetables, , , ,

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Corn pudding reminds me of macaroni and cheese without the pasta. Instead of shells surrounded by a rich creamy cheese sauce you have nice sweet corn surrounded by cheese, a light sauce and other veggies. Fresh corn is always best if making this dish in the summer. I love scrapping all of the juices off of cobs to get that added level of sweetness you can only find on a corn cob.

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When I was a kid one of my “special” jobs was scrapping corn off the cob. My mom would cut off the kernels and let me do the scrapping. At first I did not understand why we would want to use what looked to me like leftover mush. But, once I compared my Mom’s fried corn and other dishes made with fresh corn scrapped off the cob to the same dishes I experienced at other places I knew why the mush mattered.

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Although fresh corn is best, canned corn can still make a tasty corn pudding. I have made corn pudding with both fresh and canned corn and must say each time my family and friends enjoyed it. The secret is all in adding the right ingredients to compliment the corn.

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So if you are looking for an alternative to a pasta side dish, try creating a corn pudding. I doubt you will be disappointed.

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Corn Pudding

Ingredients:
6 ears sweet corn cut from the cob and scrapped or 2 cups canned corn drained
1 14 oz can creamed corn
2 eggs beaten
1 tbsp butter
½ cup milk
½ cup heavy cream
½ cup sour cream
½ cup shredded white cheddar cheese
¼ cup pepper jack cheese
¼ cup red pepper diced
¼ cup green pepper diced
½ tsp cayenne pepper
½ tsp ground black pepper
½ tsp smoked paprika
1 tsp salt

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.

Saute corn kernels in a non-stick frying pan for 5 – 10 minutes over medium heat to release some of the juice. Strain the corn prior to adding to the other ingredients. Otherwise casserole may be a little watery when done.

In a large bowl whisk together milk, cream, eggs, sour cream, cheese and cayenne pepper. Add corn,creamed corn, butter, salt and pepper. Stir to mix well. Pour into casserole dish and top with a little cheese then sprinkle with paprika. Bake for 35 to 40 minutes until set. Remove from oven and let rest for 5 minutes.

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