Tag: side dish

gluten-free, Vegetables and Salads, Vegetarian

Kale Slaw

by Lynda Balslev10 Comments on Kale Slaw
Kale Slaw

Yep, that’s kale slaw – not cole slaw. The star of this little bowl of goodness is healthy, nutrient-rich kale. Not only is kale considered a “superfood” it’s delicious and versatile to use. Try it raw in salads, braised with garlic and olive oil, blanched in soups, or crisp-roasted in the oven. Whichever method you choose, kale is a keeper. In this version of a slaw, sturdy lacinato kale replaces the usual cabbage. Accompanied by carrot shavings, sweet red pepper and chile, the kale is tossed with a cumin-infused Dijon vinaigrette. This a satisfying side dish which tastes great and looks pretty, too.

Kale Slaw
Makes 4 servings

I like the flavor of lacinato kale, an heirloom kale variety from Tuscany. It’s dark blue-green leaves retain their firmness in this slaw recipe. Feel free to substitute or combine other kinds of kale for a variety of color and texture.

2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon-style mustard
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1 bunch lacinato or Tuscan kale, tough ribs removed, leaves thinly sliced
1 large carrot, grated
1 small red bell pepper, stemmed, seeded, membranes removed, cut in 1/2 inch slivers
1-2 red fresno or serrano peppers, stemmed, seeded, membranes removed, minced
2 scallions, white and green parts thinly sliced
1/4 cup chopped fresh dill sprigs
1/4 cup cilantro or Italian parsley leaves

Combine lemon juice, mustard, cumin, salt and pepper in a small bowl. Slowly whisk in oil in a steady stream to emulsify. Set aside.
Combine remaining ingredients in a large bowl. Drizzle half of the vinaigrette over the salad and toss to thoroughly coat. Add additional vinaigrette to taste. Cover and refrigerate at least one hour and up to 4 hours. Serve with additional dill, cilantro or parsley sprigs as garnish.

Autumn, Fall, Christmas, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian, Winter

Root Vegetable Gratin

by Lynda Balslev12 Comments on Root Vegetable Gratin
Root Vegetable Gratin

If you are searching for holiday side dishes, this root veggie gratin is a fresh alternative to a traditional potato gratin. Layers of rutabaga and sweet potato alternate with red potatoes in this colorfully striated dish flecked with sage.  The root vegetables lend an extra dimension to this rustic winter gratin with their sweet earthy flavor, while adding a more nutritious alternative to the simple potato.

Root Vegetable Gratin
Serves 6-8

16 ounces sour cream
1 garlic clove, minced
1 tablespoon minced fresh sage leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
4 medium red potatoes
2 large sweet potatoes, peeled
1 large rutabaga, peeled
6 ounces Gruyère cheese, finely grated

Preheat oven to 375 F. (190 C.) Butter a gratin dish.
Combine sour cream, garlic, sage, salt, pepper and nutmeg in a bowl and mix well. Thinly slice potatoes and rutabaga, preferably with a mandoline. Arrange 2 layers of red potatoes, overlapping, in bottom of gratin dish. Spread a thin layer of the sour cream over the potatoes. Sprinkle with a little Gruyere cheese. Cover with a double layer of sweet potatoes. Spread with a thin layer of sour cream and a sprinkling of Gruyere. Repeat with a layer of rutabaga. Repeat process until all of the vegetables have been incorporated. (There should be about 6 layers in all.) Thoroughly top gratin with remaining sour cream. Sprinkle a liberal amount of Gruyère over sour cream. Bake in oven until vegetables are tender and top of gratin is brown and bubbling, about 1 hour and 15 minutes. (Loosely cover gratin with buttered foil if browning too fast.) Serve garnished with fresh sage leaves.

Autumn, Fall, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

by Lynda Balslev3 Comments on Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime
Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

Spiced Acorn Squash with Coriander and Lime

Have you noticed that fall and winter vegetables are often rock-hard?  It’s as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather.  Unlike the squishy, juiciness of summer berries and tomatoes, autumn’s pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.

Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation.  Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness.  And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh.  No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.

So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls.  But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables.

Spiced Acorn Squash with Coriander and Lime

The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.

2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves

Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4″ wedges.  Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices.  Arrange squash in one layer on baking tray, flesh-side down.  Roast in oven until tender and golden, about 45 minutes.  Remove and cool slightly.  Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves.  Serve warm or at room temperature.

Autumn, Fall, Legumes, salad, Vegetables and Salads, Vegetarian

Indian Spiced Lentils

by Lynda Balslev5 Comments on Indian Spiced Lentils

Lentils

It’s the time of year when I like to take a culinary holiday in my kitchen. October is behind us, finished in a flourish of pumpkins and candy. Thanksgiving is looming, and thoughts are rife with turkey, stuffings, and pies. Before we know it we’ll be sipping gløgg and baking Christmas cookies, poring over recipes for roasts and trifles. At this time in early November there is a brief lull, lending a moment of quiet respite. During this time I crave recipes that are sturdy and exotic, influenced by traditions that are not associated with Hallmark greeting cards. It’s a window of reflection, healthy eating and escape. It’s also an opportunity to earn extra points in the diet category, so that we are fit and robust, ready to hit the ground running when the holidays are upon us.


Indian Spiced Lentils

Influenced by the spices of India and the Middle East, this salad is economical in ingredients and rich in flavor and nutrients. Makes 6 servings.

Olive oil
1 large yellow onion, chopped
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon tumeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)

4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano or jalapeno pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro leaves, chopped
1/2 cup Italian parsley leaves, chopped

Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, 2 minutes. Remove from heat and add to lentils. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature.

Autumn, Fall, Christmas, gluten-free, Thanksgiving, Vegetables and Salads, Vegetarian

Smashed Potatoes and Celery Root with Horseradish and Parmesan

by Lynda Balslev11 Comments on Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery Root potatoes tf

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don’t let it’s gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews.

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Peel the potatoes if you prefer a smoother texture.  Serves 6-8.

1 1/2 pounds yukon gold potatoes, cut into 1-inch pieces
1 1/2 pounds celery root, peeled, cut into 1-inch pieces
Bouquet garni: 1 bay leaf and 3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/4 cup unsalted butter, cut into pieces
3/4 cup sour cream or creme fraiche
3 tablespoons finely grated fresh horseradish, divided
3 tablespoons finely grated Parmigiano-Reggiano cheese, divided
1 teaspoon black pepper

Combine potatoes and celery root in large pot. Cover with cold water. Add bouquet garni and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender, about 20 minutes. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, 2 tablespoons horseradish, 1 tablespoon cheese and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)

Preheat oven to 350 F. (180 C.) Mix 1 tablespoon horseradish with 2 tablespoons cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately.

Barbeque, Grilling, Vegetables and Salads, Vegetarian

Roasted Red Potatoes with Garlic, Lemon and Mint

by Lynda Balslev4 Comments on Roasted Red Potatoes with Garlic, Lemon and Mint

Roasted Red Potatoes

Do not underestimate the power of the side dish. Roasted potatoes are meat’s best friend and a dependable side kick in any season. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, these potatoes are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Be sure to toss the potatoes with the garlic, lemon and mint when they are warm from the oven, so the heat will coax out the aroma of the garnishes. Serve warm or at room temperature.

Roasted Potatoes with Mint, Lemon and Garlic
Serves 6-8 as a side dish

2 pounds (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C). Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or cool slightly.

Condiment, Vegetables and Salads, Vegetarian

Black Bean, Corn and Red Pepper Salsa

by Lynda Balslev7 Comments on Black Bean, Corn and Red Pepper Salsa

Black Bean Salsa tf

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It’s delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa

For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups

1 1/2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. Serve as a salad or accompaniment to grilled fish, chicken, meat.

Uncategorized

Cheddar and Garlic Smashed Potatoes

by Lynda Balslev5 Comments on Cheddar and Garlic Smashed Potatoes

Garlicky Smashed Potatoes

(Do not read further if you are on a diet.)

These potatoes are wickedly good. Until now they have been linked to other recipes as an accompaniment on TasteFood, but it’s high time they get their own post. I have often found mashed potatoes bland in flavor and boring in texture, half-heartedly nibbling spoonful after spoonful in search of an extra something that’s missing.  These potatoes are my answer to this conundrum. These potatoes are chunky and rich, flecked with potato skin and onion, and finished with melted cheese on top. Cream cheese, sour cream and butter bind and elevate the potatoes, while garlic adds depth and oomph to the flavor. There are some members of our family who are lobbying to call this a main course, not a side dish. Need I say more?

Cheddar and Garlic Smashed Potatoes

Serves 6-8

3 lbs. Yukon gold potatoes
6 ounces cream cheese, room temperature
1 cup sour cream
6 tablespoons unsalted butter, melted
1 small yellow onion, grated, with juices
2 garlic cloves, minced
1 1/2 grated sharp Cheddar cheese
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat oven to 350 F. (180 C.) Butter a 3 quart baking or gratin pan. Quarter potatoes. Place in a large pot and cover with cold water. Bring to boil over medium-high heat. Reduce heat and simmer until tender; drain. Return potatoes to pot. Smash potatoes with a potato masher. Add cream cheese and continue to smash potatoes until cream cheese is incorporated. Add sour cream and butter and mix well to combine with a wooden spoon. Add onion and garlic. Stir in 1 cup Cheddar cheese. Add salt and pepper to taste. Transfer potatoes to baking dish. Sprinkle remaining cheese over top. Bake until heated through and top is golden, about 30 minutes.

Breads, Pasta, Rice, Grains, Vegetables and Salads, Vegetarian

Pearl Couscous Salad

by Lynda Balslev14 Comments on Pearl Couscous Salad

What is Pearl Couscous?  Pearl Couscous is not the traditional couscous associated with North African cuisine.  North African Couscous is a Berber preparation that consists of very small (1 mm) granules of semolina wheat which are coated in wheat flour.  Pearl Couscous, also known as Israeli Couscous (or ptitim) is made of baked wheat rather than semolina, and is similar to pasta. Its granules are much larger in size and maintain their individual texture and firmness without sticking, which makes it a great candidate for salads and a substitute for orzo and rice. Pearl couscous may be toasted before simmering in liquid, which will impart a lovely golden hue and flavor that will hold up against spices and herbs.

This salad is delicious as is or as an accompaniment to grilled meat, chicken or fish. It’s spicy, crunchy and fresh.  Tiny pearl couscous are tumbled with a variety of sweet and hot peppers, and freshened with crisp parsley, mint and cilantro leaves.  Call it a salad, side dish or light meal, Pearl Couscous Salad is addictively good.  If you prefer a vegetarian option, substitute the chicken stock with water and crumble feta cheese over the salad before serving.  Feel free to add other ingredients such as cherry tomatoes, grated carrot or lightly sauteed zucchini or broccoli. There is no single way to prepare this dish allowing you to be creative and resourceful with your refrigerator ingredients.

Pearl Couscous Salad

Serves 6

2 tablespoons olive oil
1 1/2 cups giant pearl couscous (Israeli couscous)
1 1/2 cups chicken stock
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
2 green onions, ends trimmed, white and green parts finely sliced
1 red bell pepper, seeded, diced
1 poblano pepper, seeded, diced
1 serrano pepper, seeded, minced
1 garlic cloved, minced
1/2 small red onion, finely chopped, about 1/2 cup
1/2 cup chopped Italian flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 teaspoons finely grated lemon zest

Heat one tablespoon olive oil in skillet.  Add couscous and cook, stirring, until couscous is golden brown, about 3 minutes.  Add chicken stock. Bring to a boil, reduce heat and cover. Simmer until liquid is absorbed and couscous is tender but firm, 10 minutes.  Remove from heat and transfer couscous to a large bowl, fluffing with a fork. Stir in one tablespoon olive oil, lemon juice, salt, pepper, cumin and cayenne.  Set aside to cool.  When cool, add remaining ingredients and toss to combine. Adjust seasonings to taste. Serve at room temperature.

Note: If you are preparing the salad in advance, do not add the parsley, mint or cilantro until serving to prevent wilting.

 

gluten-free, Vegetables and Salads, Vegetarian

Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

by Lynda Balslev7 Comments on Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

 

Sweet Potato Fries

Here is the good news:  Sweet Potatoes are one of the most nutritious vegetables you can eat.  They are packed with dietary fiber, Vitamins A and C, iron, calcium, protein and complex carbohydrates. Not only that, they are low in calories and taste great.  There are many ways to eat a sweet potato. They can be mashed, baked, puréed and roasted.  They are delicious in soups and stews, curries and ragouts.  And, of course, their natural sweetness makes them a perfect addition to desserts – puréed in pie fillings and baked in breads and cakes.

These fries are one of my favorite preparations. The fries are sweet and salty with a fiery kick from the added spices and served with a cooling chili-cilantro sour cream dipping sauce.   They are quick to prepare and healthy to eat, since they are not deep-fried, but roasted in a hot oven.  I’m not sure if they should be called a side dish, snack or meal, but they are guaranteed to be gobbled up faster than you can say “Sweet Potato Fries.”

*This recipe was chosen as the winner in a competition hosted by Food52 and will be published in their upcoming cookbook.  You can find this recipe and many other delicious recipes on their site, and have a chance to cast your votes for favorite recipes.

Southwestern Spiced Sweet Potato Fries

I like to keep the skin on my sweet potatoes adding texture and extra nutrients to this healthy side dish.  Serves 4 -6 as a side dish or snack.

2 large sweet potatoes, cut in large matchsticks/batons approximately 1/4 inch by 2 inch
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste

Chili-Cilantro Sour Cream (recipe below)

Preheat oven to 425 F. (220 C.)
Toss sweet potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.  Add spices to potatoes and toss to coat.  Arrange potatoes in one layer on baking sheet.  Bake in oven on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes.  Remove from oven and serve with Chili-Cilantro Sour Cream.

Chili-Cilantro Sour Cream:

1 cup sour cream
1 tablespoon freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 heaping tablespoon chopped cilantro

Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.