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Category Archives: side dishes

Candied Sweet Potatoes

Posted on December 3, 2011 by nina in the kitchen

This recipe comes from my mom, Sonia Sanders.  I added the vanilla, cayenne pepper, lemon juice and lemon rind alla Paul Prudhomme.

Ingredients nd Directions

4 pounds sweet potatoes (about 7)

1. Wash potatoes well. Prick each several times with a fork. Bake in a 400 degree oven just until tender. Or cook in a pressure cooker with 1 cup water for 10 minutes. Potatoes are done when easily pricked with a fork or knife. Let set until they are cool enough to handle.

2. In a medium saucepan combine:

2 cups water

1 pound brown sugar

3. Bring to a boil and simmer for 1 hour, stirring occasionally. Then add:

2 teaspoons vinegar

1 teaspoon kosher salt

1 stick butter

3-4 shakes of cayenne pepper, optional

Juice and peeled rind of 1 lemon, not grated rind

2 teaspoons vanilla

4. Heat mixture until butter is melted.

  • Peel your cooled baked sweet potatoes. Then cut into halves lengthwise.
  • Place in an orderly fashion in a 9 x 13 inch glass or ceramic baking/serving dish. It should be a baking dish nice enough for serving. Like clear glass Pyrex.
  • Pour sauce over.
  • Bake uncovered for 30 minutes or until sauce is simmering. Throughout cooking time, baste potatoes with the sauce.  Flavors meld when cooled and reheated the following day or so.
  • Serve piping hot directly from your baking dish!
  • You can also add pecans at this time if desired.

I prepare this dish a day before serving so flavor so meld. Refrigerate in the baking dish overnight.

Brown Sugar Butter Sauce Simmering

Sweet Potatoes Baking

Thanksgiving Dinner!

Voila!

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Gravy 101

Posted on November 30, 2011 by nina in the kitchen

Gravy making has many potential pitfalls! Especially at Thanksgiving when you are cooking up a feast. This recipe is fullproof and easy to follow.  You can also adapt it for beef and chicken. The red wine is the surprise! I used a Nouveau Beaujolais because it is first available just before Thanksgiving every year and I always cook with the wine we are drinking. Go to the link below at MarthaStewart.com

http://www.marthastewart.com/274699/how-to-make-gravy/@center/276949/everything-thanksgiving

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Spiced Red Wine-Cranberry Sauce

Posted on November 30, 2011 by nina in the kitchen

A spicey rich cranberry sauce from CookingLight.com which we loved this Thanksgiving!

  • YIELD: 10 servings (serving size: 1/4 cup)
  • COURSE:          Sauces/Condiments

Ingredients

  • 1 cup sugar
  • 3/4 cup cabernet sauvignon or other dry red wine
  • 1/4 cup fresh orange juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1  (12-ounce) package fresh cranberries

Preparation

1. Combine all ingredients except cranberries in a medium saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until sugar dissolves. Add cranberries; simmer 12 minutes or until cranberries pop and mixture thickens slightly. Remove from heat; cool to room temperature. Cover and chill (mixture will thicken as it chills).

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Mac n Cheese Meets Ravioli n Pumpkin

Posted on November 13, 2011 by nina in the kitchen

Creamy Mac n Cheese, Ferrara-Styl

This is so similar to the pumpkin filled ravioli of Ferrara, Italy “cappallacci con la zucca”, but so much easier to make! Delicioso! Ferrara is located near Bologna in the Emilia-Romagna region of north central Italy, the culinary capital.

www.cookinglight.com

We squashed out half the calories and three-fourths of the sat fat in traditional mac and cheese by using a new trick in the sauce. Learn more.

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Roasted Vegetable Terrine

Posted on June 19, 2011 by nina in the kitchen

Awesome presentation for a brunch, lunch or dinner party! It’s just as easy to double the recipe and make 2 terrines. Give one as a gift to a friend or neighbor. Definitely make this at least a day ahead of serving so it has time to chill and condense. Serves 8 as a generous side dish or main luncheon or brunch entree.

In 2 large shallow baking or roasting pans spread out the following vegetables:

1-1 1/2 pound eggplant, sliced 1/4 to 1/2 inch thick

2 red bell peppers, cored, seeded and cut in half, skin side up

2  yellow bell peppers, cored, seeded and cut in half, skin side up

Brush lightly with olive oil and sprinkle with Kosher salt or sea salt

Bake at 350 degrees about 30 minutes or until tender, but not to the point of being overly delicate . The skins should not brown.

Heat a large saute pan and add 2 tablespoons olive oil. Saute just until tender:

 1 1/2 pounds zucchini, sliced crosswise 1/4 to 1/2 inch thick

1 medium yellow onion, peeled and cut in half lengthwise and sliced crosswise thin to medium

At the very end of the cooking time add 1 clove minced garlic and stir 30 seconds. Remove from heat.

In a 9 or 10 inch round cake pan layer the vegetables with a slight overlapping pattern circling the perimeter.

Sprinkle each layer with:

Parmesan reggiano cheese, grated very fine

Salt and pepper

Begin and end with the eggplant. Layer the other vegetables twice.

Start with 1/2 the eggplant and layer in the bottom of the pan.

Take 1/2 the zucchini and layer in an overlapping or close pattern.

Next layer the red and then the yellow peppers.

Repeat zucchini and peppers.

End with the eggplant.

Place the filled pan on top of a sheet of parchment.With a small sharp knife score around the bottom perimeter of the pan. Take the parchment and finish cutting the circle with a sissors.

Place the parchment on top of the terrine. Then take a slightly smaller round baking pan and place it on top of the parchment.

Fill this pan with heavy weights, such as cans and jars of food. Refrigerate at least 7 hours.

Liquid will rise to the top. This needs to be drained as well as you can.

Choose a round serving platter or even a pedestal cake plate to serve your terrine.

Run a dull knife around the perimeter of the terrine. Place the inverted serving platter over the top of the terrine. Keeping them close together invert them. Voila!

Slice into 8 pieces like a pie. First cut in half, then halve the halves, then halve the quarters.

Recipe originates from The Barefoot Contessa, by Ina Garten

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Creamy Polenta

Posted on June 19, 2011 by nina in the kitchen

My favorite polenta recipe so far! This delish soft polenta is great because you can make it ahead of time for a dinner party, even chill it the day before or keep it warm and finish it in the oven just before serving. The recipe is originally from Cooks Illustrated which is an online source you need to pay for to subscribe. Cooks Illustrated is always the best source of thoroughly tested and researched recipes.

Bring to a boil in a heavy bottom large pot:

7 1/2 cups water

2 cups whole milk (organic milk has a real milk flavor and is rich in Omega – 3 fatty acids)

1/2 tsp Kosher salt

Place a ring of aluminum foil on the burner, underneath the pot to limit the amount of heat transfer. The goal is for the polenta to steam and not simmer.

Slowly, 1 tablespoon at a time, add and whisk in:

1  and 1/2 cups medium grind cornmeal (Bob’s Red Mill Organic Medium Grind is perfect unless you have a source of freshly ground)

Most recipes mix with a wooden spoon. I prefer the metal whisk to prevent lumping.

Bring it to a slight boil and then manage the heat with a low temp or use of the aluminum ring. Do not allow polenta to simmer.  You should only see steam rise and not a true boil either. If your polenta simmers or boils at your lowest temperature setting, add the aluminum ring for your cooking pot to buffer the heat.

Stir often with the whisk and steam at least 30 to 60 minutes, depending on the grind of the cornmeal. Taste should be very loose and creamy, not gritty. Remove from heat.

Add 1/2 stick unsalted butter and stir till melted. Organic butter does taste much better!

Also mix in:

1 large clove garlic, minced

Salt and pepper to taste

Pour into a 9 x 13 inch glass baking pan. Sprinkle with:

1 cup finely grated parmesan regianno.

Cover with Saran wrap. Chill or keep warm at room temperature if serving within an hour or so.

Before serving remove Saran, blot condensation from the cheese with a paper towel, and bake at 450 degrees till bubbly. This will take 10 to 30 minutes, depending on the temperature of the polenta.

Serve right away. Makes enough for 8. This is a creamy soft polenta, great as a side dish with roasted lamb!

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Coconut Rice

Posted on May 19, 2011 by nina in the kitchen

1 cup brown rice (my favorite is the short grain brown rice) Jasmine, basmati or traditional rice may be used. Decrease the cooking time to 20 minutes.

1- 14 ounce can light coconut milk

1/2 cup water

1/4 teaspoon kosher salt

1/2 -1 teaspoon red pepper flakes

  • In a medium size saucepan combine the above ingredients.
  • Bring to a boil, cover and simmer 45 minutes.
  • Add 1/2 cup diced red bell pepper and mix.
  • Serve hot.

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Tomato Mozzarella Salad

Posted on February 1, 2011 by nina in the kitchen

Voted most delicious & most easy to prepare salad worldwide!

  • 2 cups mini or Ciliegine or cherry size fresh mozzarella balls
  • 3 cups grape tomatoes
  • 2 Tablespoons julienne strips of fresh basil or fresh rosemary finely chopped
  • 2 Tablespoons olive oil
  • Kosher salt to taste
  • 1 Tablespoon white wine vinegar, optional to taste

This is so easy to put together for breakfast, lunch, dinner or snacks! In a serving platter or bowl place mozzarella and tomatoes. Sprinkle with salt, olive oil and vinegar. Toss. Layer basil strips on top and voila! This is a favorite at breakfast brunches! It is also the national salad of Italy, representing the three colors of their flag!

Nina Sanders Frurip 6/2010

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Spicy Cilantro Slaw

Posted on February 1, 2011 by nina in the kitchen

Served with Roasted Peppers and Grilled Hamburgers

  • 1-16 oz. package angle hair coleslaw

Combine the following and then mix with the coleslaw:

  • ½ bunch cilantro, chopped fine
  • 1/2 cup light mayonnaise
  • 1/2 cup Greek yogurt
  • 2-3 Tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jalapeno pepper, minced

Combine and serve right away or within 1 day. For more spice, add more jalapeno and lime juice!

NSF 6/2010

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Cabbage, Russian Style

Posted on January 31, 2011 by nina in the kitchen
It’s the spicy, hot, sweet and sour flavors we love! If you don’t like hot spice, don’t add the hot pepper flakes. The other spices are not hot.

  

   Ingredients

  • 4-6 strips bacon, cut into 1/4 inch slices
  • 1 large yellow onion, chopped
  • 1 head cabbage, not too large, about 7 inches across, roughly chopped
  • 2 Tablespoons caraway seeds
  • 1/4 cup brown sugar 
  • 5 whole allspice
  • 2 bay leaves
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon hot pepper seeds/flakes
  • 1  28 oz. can tomatoes, chopped
  • 1  15 oz can sauerkraut, not drained or rinsed
  • 1/2 cup ketchup

Directions

1. Sauté bacon in a large cooking pot
2. Add onion and saute until translucent
3. Add cabbage and stir
4. Add brown sugar and spices and stir
5. Add tomatoes and sauerkraut, stir
6. Add ketchup, stir
7. Bring to a boil and then lower to a simmer for 1 hour, stirring it up often.
8. Taste it as it cooks and add more spices as desired.

Voila!

The original recipe was from Grandma Korzin, but Aunt Olga and my Mom taught me to make it. Aunt Olga would make it for Thanksgiving every year at her home. We each developed our own version of this recipe, including my Mom, Sonia. Grandma was from the Minsk region of Belarus.

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