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Macaroni Salad

Macaroni Salad

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Serves: 8-10

Pretty classic macaroni salad except for the fact that the mayo is mixed with olive oil so it isn't so gloopy.

Ingredients

  • 1 pound macaroni, cooked to package directions
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup parsley, finely chopped
  • For the dressing
  • 3 ounces olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (or more)
  • 1/2 teaspoon paprika (you can use smoked paprika for a smokey flavor)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar

Instructions

1

Add all of the chopped vegetables to the cooked macaroni.

2

In a small bowl whisk together all of the dressing ingredients. Pour over macaroni and vegetables and toss to combine.

BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

Roasted Garlic and Chive Biscuits

Roasted Garlic and Chive Biscuits

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Serves: 12 biscuits
Prep Time: 2 hours Cooking Time: 30 minutes

Ingredients

  • 2 heads garlic, cut in half horizontally
  • 4 tablespoons chives, minced
  • 5 cups all-purpose flour
  • 2 ½ tablespoons baking powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 egg, beaten
  • flaky sea salt to taste

Instructions

1

Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

2

Line 2 sheet pans with parchment paper.

3

In a medium bowl, whisk the sour cream and milk together.

4

In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

5

Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

6

Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

7

Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

8

Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

9

Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

SIDES/ Vegetarian

Warm Roasted Potato and Asparagus Salad

Warm Roasted Potato and Asparagus Salad

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 20 minutes Cooking Time: 1 hour

Ingredients

  • 1 ½ pounds baby potatoes, cut into bite sized pieces
  • 1 tablespoon fresh rosemary, minced (optional)
  • ½ bunch asparagus, blanched and sliced into ¼ inch pieces
  • olive oil
  • kosher salt
  • For the Dressing
  • 2 tablespoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ cup olive oil
  • 1 clove garlic minced

Instructions

1

Preheat the oven to 400 degrees.

2

Line a rimmed baking sheet with parchment paper. Toss the potatoes with enough olive oil to coat and sprinkle with the rosemary and a pinch of kosher salt. Roast about an hour.

3

In a small bowl, combine the lemon juice, mustard, salt, pepper, sugar and garlic. Slowly whisk in the olive oil until the dressing is totally emulsified. Set aside.

4

Bring a large pot of salted water to a boil. Cook the asparagus in the water until they turn bright green — just 1 or 2 minutes. Remove the asparagus and transfer to an ice bath to stop the cooking. Once they are cool, slice to about ¼ inch pieces.

5

When the potatoes are done, transfer them to a large mixing bowl. Pour about half the dressing over the potatoes. Add the sliced asparagus and toss to combine. Serve warm or at room temperature with the extra dressing on the side because some people like extra dressing and they shouldn’t be denied.

ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

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Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

Asian/ ENTREES/ SIDES

Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

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Serves: 4

Ingredients

  • 3 Japanese eggplants, cut into half moons
  • Kosher salt
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 teaspoon ginger, minced
  • 5 garlic cloves, minced
  • 1 teaspoon cornstarch plus more
  • 3 scallions cut into 1 inch pieces

Instructions

1

Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.

2

Mix the soy sauce and sugar with 1 teaspoon of cornstarch.

3

Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.

4

Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.

SIDES

Sweet Potato Fries with Chipotle-Maple Aioli

Snacking at its finest.

Sweet Potato Fries with Chipotle-Maple Aioli

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By Mrs. Kossenfloffer Serves: 2-4
Prep Time: 20 minutes Cooking Time: 1 hour

A great alternative to fries.

Ingredients

  • 2 sweet potatoes
  • kosher salt
  • olive oil
  • 1 cup mayonnaise
  • 2-3 teaspoons chipotle peppers in adobe sauce, minced
  • 2-3 teaspoons fresh lime juice
  • 2 teaspoons maple syrup
  • 1 clove garlic, mashed
  • 2-3 tablespoons chives, minced

Instructions

1

Preheat the oven to 425. Cut the sweet potatoes into fry shapes that are about 3/8 of an inch wide. Toss them with olive oil and place them on a rimmed baking sheet lined with parchment. Bake for 45 minutes to an hour. Serve hot from the oven with dipping sauce.

2

Mix the mayo and the rest of the ingredients and serve with the potatoes. Yes, that's it.

SIDES/ Vegetarian

Orange Chutney

All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)

 

Orange Chutney

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 15 minutes

What can I say, I just love a good chutney. Why not? Who doesn't love a little sweetness with their salty.

Ingredients

  • 4 tablespoons orange zest (from 1/2 orange)
  • 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
  • 2/3 cup sugar
  • 1/4 cup red onion, minced
  • 1 tablespoon red-wine vinegar
  • kosher salt and ground black pepper

Instructions

1

In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.

SIDES/ Vegetarian

Because Sometimes You Want Broccoli

Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than  the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.

Because sometimes you want Broccoli

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Serves: 3-4
Prep Time: 5 minutes Cooking Time: 20 minutes

It doesn't get easier than this. It's so easy, I feel as though I should include the part where you have to go the grocery store in the instructions.

Ingredients

  • 1 head of fresh broccoli, chopped into florets,
  • 2-3 tablespoons olive oil
  • kosher salt to taste
  • red pepper flakes

Instructions

1

Preheat oven to 400.

2

Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.

3

Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.

4

Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.

Notes

Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good. Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.