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Category Archives: side dishes

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped

Directions

  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!

Voila!

Cucumbers with Sour Cream

Cold Cucumber Salad with Dill and Sour Cream

The secret is marinating the cucumbers and then adding the sour cream just before serving Don’t make extra to have leftover. It’s quick to make and is not as creamy and crisp the next day.

PardonYourFrench introduced me to this recipe. The herbs I use are dill and chives. I also use less sugar than she does. Any combination of fresh herbs work well.

Ingredients

  • 1 large cucumber, partially peeled and sliced in half moons
  • 1 teaspoon salt
  • 1 tablespoon good quality white wine vinegar
  • 1/4 teaspoon sugar
  • 1 small shallot, chopped fine
  • 1 tablespoon sliced chives
  • 1/2 teaspoon pepper
  • 1 teaspoon or more fresh dill, chopped
  • 1/4 cup sour cream or creme fraiche
  • 1/2 teaspoon sea salt

Directions

  1. Place sliced cucumbers in a colander and sprinkle 1 teaspoon salt over them. Toss with your hands.
  2. Cover with a plate and allow to drain in the sink 30 minutes
  3. In a small bowl stir together sugar and vinegar. Add the pepper, shallot, chives and dill.
  4. Rinse cucumbers under cold water and drain well. Wrap them in a towel to absorb the water
  5. Place cucumbers in a bowl and toss in marinade. Cover and refrigerate until ready to serve.
  6. Just before serving mix in sour cream or creme fraiche and sea salt

Voila!

Pickled Red Onions

Pickled Red Onions

Foolproofliving.com is the source of this recipe. I changed the seasonings a bit, but the lime juice marinade is hers. She grew up in Turkey and lives in the US now. I love the reminders of my travels to beautiful Turkey!

Ingredients

  • 1 red onion, sliced thin
  • 1 cup fresh lime juice
  • 3 tablespoons apple cider vinegar
  • 1-2 cloves garlic, peeled and sliced
  • 1 small jalapeño, sliced
  • 3 bay leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black peppercorns
  • 1/4-1/2 teaspoon mustard seeds
  • 1/4 teaspoon while allspice

Directions

  1. Place onions in a medium bowl
  2. Cover onions with boiling water and let sit 1 minute
  3. Drain well in a colander
  4. Fill a quart jar glass jar with the onions
  5. Pour over the lime juice and cider vinegar
  6. Add the jalapeño and seasonings
  7. Stir gently with a long knife or thin spatula
  8. Cover jar and refrigerate over night
  9. Serve as a colorful spicy addition to salads, eggs, sandwiches, soups etc
Pickled Onion with Custard Baked Eggs

Voila!

Hard Boiled Eggs

Eggs cooking in 1 inch boiling water

Cooks Illustrated is a cooking magazine I use a lot. This is their perfected method of making hard boiled eggs which do not explode!

At Easter I make my Russian family’s eggs dyed in dried onion skins. I buy extra onions to make sure I have enough!!

Ingredients

  • 6-24 white large eggs
  • Dried onion skins from 3 lbs yellow onions

Directions to Cook Eggs

  1. Gather 6 large white eggs that are cold and straight from the frig. Check them closely for cracks
  2. In a 2-3 quart saucepan bring 1 inch water to a boil
  3. Either place a steamer in the water or use a pair of prongs to gently place each egg in the boiling water
  4. Cover and reduce to a low simmer for 13 minutes
  5. In a medium bowl place 2 cups of cold water and 2 cups of ice
  6. Place cooked eggs in ice water and let sit 15 minutes
  7. This method should give you perfectly cooked eggs ready fo dying or peeling
Use a pair of tongs that safely hold an egg

Directions to Onion Dye Eggs

  1. Peel dried brown skins from 3 pounds yellow onions and place in a 6-8 quart pot
  2. Cover skins with water. Cover pot and bring to a boil. Let cool to room temperature
  3. Add eggs. I usually make 18-24 eggs with this amount of onion skins
  4. The longer the eggs soak in the water the darker they get. Sometimes the dye seeps into the egg white
  5. You can get a marble like effect if you wrap the skin around each egg and keep them in place with string or rubber bands
  6. If you soak the eggs more than 2 hours, cover the pot and refrigerate
Cooked eggs soaking in dried onion skins and water
Russian style Easter eggs
I soaked these eggs for 5 hours

Voila!

Scalloped Potatoes au Gratin or Gratin Dauphinois

Gratin Dauphinois

Also known as Gratin Dauphinois, this is the very popular style of potato served all over France! The recipe is from Julia Child’s The French Chef Cookbook. The recipes in this cookbook are all from her PBS cooking show.

Ingredients

  • 2 pounds russet potatoes, peeled
  • 1 cup milk
  • 1 small clove garlic, peeled & smashed
  • 1 tsp salt
  • 1/8 tsp pepper
  • 3-4 tablespoons butter
  • 6 cup oven proof and flame proof baking dish, 2 inches deep

Directions

  1. Preheat oven to 425 degrees
  2. Slice potatoes 1/8 inch thick and place in a bowl of cold water. I like to use a mandoline to slice the potatoes
  3. Bring milk to boil on the stovetop with salt, pepper and garlic
  4. Drain potatoes and add to milk
  5. Cut up butter into tiny pieces and distribute over potatoes
  6. Bake for 25 minutes or until milk is absorbed and potatoes are tender and browned.
  7. Use the broiler to brown if needed.
  8. Bon Appetit!!!
Bring milk, salt, pepper and garlic to a boil
Slice potatoes 1/8 inch thick and place in cold water
Place potatoes in milk and distribute butter over potatoes
Scalloped Potatoes au Gratin

As Julia always said at the end of each episode Bon Appetit!

Lemon Tahini Dressing

Blanched Baby Broccoli Drizzled With Tahini Sauce
Tahini, Olive Oil, Lemon Juice, Garlic & Water!
That’s all you need!

Rachel AMA’s “Vegan Eats” introduced me to this recipe. It reminds me of the flavors of Turkey. Tahini, lemon, garlic. The sauce can be drizzled over cold salads, hot steamed vegetables, as a dip with naan or pita bread, or a sauce for anything!

It’s a mix of tahini, lemon juice, water, olive oil, garlic, & salt. Whisk it all together in a bowl and you’re done. Keeps well in frig too. I use it up in a few days

I’ve used various brands of tahini. Some are thicker and heavy and some are thin and syrupy. Rachel lives in London, so metric weights are used. It was extremely helpful to know 50 grams of tahini was needed since the various concentrations of tahini make a difference in the same volume. I have a new OXO digital scale I love and I use it daily! It weighs in metric and non-metric.

Hope you enjoy this recipe as much as we do!

I grilled this baby broccoli on a grill pan. It was a new blackened broccoli flavor!

Ingredients

  • 50 grams tahini
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons water
  • 1 garlic clove, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt, optional

Directions

  1. In a small bowl combine all ingredients
  2. Whisk together
  3. I added the salt. It’s up to you. I’ve been using more salt since reading “Salt Fat Acid Heat” by Samin Nosrat

Voila!

Sweet-Sour Green Beans

This recipe is one I grew up with. My German grandmother Lulu Stoeckig Sanders shared it with us. We all loved this tasty dish and served it at many family gatherings

Ingredients

  • 2 pounds fresh green beans, trimmed, cut and cooked till tender, drained and kept warm
  • 6 sliced bacon, cut into 1/2 inch strips
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar

Directions

  1. In a large frypan cook the bacon until slightly crispy
  2. Add sugar and red wine vinegar
  3. Stir over low heat until sugar is dissolved
  4. Add more sugar or vinegar to taste
  5. Add green beans to marinade
  6. Let marinate 1 hour over very low heat before serving.

Voila!

Cowboy Casserole

Cowboy themed foods are traditionally very hearty and full of calories and fat. Not this one! You’ll find here a lower calorie, low fat and low carb “Cowboy Casserole” which was a hit at the recent potluck dinner hosted by The Children’s Grief Center of the Great Lakes Bay Region. Jeanne, one of the parents brought this casserole and it was devoured!

Here is the recipe and it’s many versions she shared with me. Thank you Jeanne!

Cowboy Casserole is a very quick and easy one dish meal to prepare. It’s as good reheated as it is fresh from the oven too!

Basically it’s a layering of mashed potatoes, shredded chicken, bacon bits, grated cheese and BBQ sauce! I used puréed cauliflower in place of the potatoes for fewer carbs and an even lighter taste. Mashed or puréed are good

Other options are to use instant potatoes or adding flavoring packets to your mashed potatoes such as Ranch Dressing Seasoning Mix or Caesar Salad Dressing Mix. Or add your own seasoning like garlic salt, pepper and dried dill weed. Or use frozen hash browned potatoes!

I used grated sharp cheddar cheese. You may prefer another cheese like white cheddar or Parmesan. If you prefer more meat add more. Add more or less bacon. Use your favorite BBQ sauce. I like Sweet Baby Rays or Billy Bones.

To make it real easy, buy a deli roast chicken. Or roast your own chicken. Or poach 3 chicken breasts. Instructions for poaching below. Shred the chicken

Voila!

Ingredients

  • 1 head cauliflower or 2-3 pounds potatoes cooked and mashed or puréed or a large package of instant potatoes or a large package of frozen or premade mashed potatoes or cauliflower
  • Ranch Seasoning mix optional
  • Garlic salt, pepper and dill weed optional
  • Butter for lining a baking dish
  • 1 whole roasted chicken, shredded
  • 1/3 cup or more real bacon bits or pieces of leftover cooked bacon
  • 1 cup or more grated or shredded cheddar cheese
  • 1/2 cup or so BBQ sauce

Directions

  • Preheat oven to 350F
  • Butter a 9×13 inch baking dish
  • Spread the pureed or mashed cauliflower or potatoes in bottom of baking dish
  • Place shredded chicken over potatoes
  • Sprinkle bacon over chicken
  • Sprinkle cheese over bacon
  • Squirt or spoon BBQ sauce over cheese to cover in s striped pattern
  • Bake at 350 for 20-30 minutes until heated through. Covering with foil is an option. Then remove foil and bake till crispy on top if desired
  • It’s best served with a large flat spatula so the layers remain intact on the dinner plate
  • Reheat as needed
  • Voila!

Spread puréed cauliflower in buttered baking pan

Sprinkle on shredded chicken

Sprinkle on bacon pieces

Sprinkle on shredded cheese

Squirt or spoon on BBQ sauce

Cover and bake

Remove foil and bake till browned

Poached Chicken

Don’t cook them too long! Chicken breasts are easy to over cook and dry out

Place chicken breasts of equal size in a large cooking pot. Cover with water by 1 inch. Add an unpeeled onion, quartered, 2 celery sticks, 1 bay leaf and 5 peppercorns Also salt if you like.

Bring mix to a boil. Then reduce heat to lowest level to barely a simmer for 10 minutes. Check temperature of chicken with an instant read thermometer. Remove chicken from water at 155F degrees and set aside 10 minutes. The chicken will reach 165 degrees while resting at room temperature.

To make some wonderful stock, continue simmering the broth uncovered until it’s reduced by half. Pour through a fine sieve and ladle into jars or freezer containers. Store in the frig or freezer

Puréed Cauliflower

Cut up 1 head of cauliflower into large pieces and place in a large saucepan with at least 2 inches of water. Cover and bring to a boil. Simmer covered 15 minutes or until very fork tender. Drain and mash with a bit of added butter and milk. Use a stick blender if you like to make it really smooth

Enjoy!

Potatoes the French Way

This is the style of potato served in France. It has no flour in the cream sauce. Only heavy cream, grated cheese and garlic! It is baked in a heavy shallow baking pan and arranged in rows of upright slices. I used a cast iron fry pan. Serves 6-8 but can be doubled for a crowd which is what I did!

This recipe is from spoonforkbacon.com as Cheesy Garlic Potatoes Gratin

I did not add the final 2 tablespoons butter to the top of the cheesy potatoes. Otherwise the recipe is the same

Ingredients

3 pounds russet potatoes, peeled and sliced very thin

2 tablespoons unsalted butter

1 cup heavy whipping cream

1/2 heaping cup of grated white cheddar cheese

1/4 cup grated Parmesan plus more for sprinkling

3 large cloves garlic, minced

Salt and pepper

Procedure

  • Preheat oven to 375
  • Heavily butter your shallow heavy baking pan
    In a large bowl combine cream, cheeses, garlic, salt and pepper
    Thinly slice potatoes with a mandolin slicer
    Mix potatoes into cream sauce
    Arrange potatoes in upright stacks in your baking dish so they are standing vertically
    Pour the remaining cream sauce over the potatoes
    Cover with foil and bake 35-40 minutes
    Remove from oven and sprinkle with the additional Parmesan. Keep uncovered
    Bake another 25-30 minutes or until browned and tender
    Allow to sit at room temperature 10 minutes before serving

Add potato slices to cream sauce

Arrange potatoes as vertically as you can. My slices were pretty thin and delicate

Puréed Corn with Cherry Tomatoes and Concord Grapes

This recipe was inspired by a photo on Instagram. It’s a bed of puréed corn that is warmed and topped with colorful cherry tomatoes and seedless Concord grapes. The original picture idea had melon balls but I could not pass up these seedless Concord grapes! Serves 8

Ingredients

6 ears fresh sweet corn

3 tablespoons melted butter

1/4 teaspoon dried crushed red pepper flakes

1 pint colorful cherry tomatoes

1/2 pint seedless Concord grapes or other fruit or vegetable of your choice

Extra virgin olive oil to drizzle

Aged thick balsamic vinegar

Flaked sea salt

Procedure:

  • Bring a large cooking pot of water to a boil
  • Add the corn and cover
  • Bring to a boil
  • Turn off heat and let sit 10 minutes
  • Drain and cool
  • Using a sharp knife cut the corn off the cob
  • Place corn in a food processor
  • Purée
  • Add melted butter and pepper flakes
  • Purée until completely smooth
  • Season with salt and pepper
  • Serve warm. Reheat if you make this ahead and refrigerate before serving

Assemble the salads:

  • Arrange about 1/2 cup of corn on the plate. Make a shape or smear it around. Think of it as painting on a plate
  • Top with an arrangement of sliced or halved tomatoes and whole grapes
  • Drizzle with a tiny bit of olive oil and balsamic vinegar
  • Sprinkle with flaked sea salt

Voila!

Corn is cut off the cob and placed in a food processor

Melted butter and hot red pepper flakes are added

Purée again and season with salt and pepper if desired. I don’t think it needs salt

The corn mix is puréed to a very smooth consistency and arranged on serving plates with colorful tomatoes and grapes.

When I find the pineapple tomatillo I will add that for a sweet taste. It should be ripening in September in Michigan.

I really want to grow them in my garden. The paper like husk is beautiful and a nice addition to food presentation

The dressing is not really needed but just a few drops finishes it off. You can apply the oil and vinegar artfully to look like abstract strokes or drops of a modern painting

Below is the original photo which inspired me. TheJamLab was out to dinner here

Enjoy!