Category Archives: Sides

Roasted cauliflower and kale salad

I made this on a weeknight and the cauliflower took longer than I expected. It would be great to roast it ahead of time and then this definitely becomes an easy and healthy weeknight meal. I roasted the whole head of cauliflower, but only put half in the salad. If you roast the whole head, use 2 Tbsp olive oil.

When mixing the kale, I like to massage it with my hands. This will help soften it. I chose lacinato (also called Tuscan) kale because you don’t necessarily have to de-stem it.

Roasted cauliflower and kale salad

Hearty salad

Inspired by Good Housekeeping
Serves: 2-3 main dish, 4 sides

Ingredients
1/2 head cauliflower, cut into florets
3 Tablespoons olive oil, divided
Salt and ground black pepper
1 bunch lacinato kale, washed and chopped
Juice from 1 lemon
1/4 red onion, thinly sliced
1/2 cup toasted pecans
1/2 cup chick peas
2 ounces goat cheese, crumbled

Directions
1. Preheat oven to 450 degrees F. Toss cauliflower florets with 1 Tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Place in a single layer on a baking sheet and roast for 30-40 minutes or until soft, tossing occasionally.

2. In a large bowl, mix together kale, 2 Tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Let sit while cauliflower cooks or at least 5 minutes.

3. Remove cauliflower from oven and let cool slightly, then add to kale. Mix in onion, pecans, chick peas, and goat cheese. Serve and enjoy!

Spinach and artichoke dip

Hosting a gathering for the Superbowl tomorrow? This spinach artichoke dip is a crowd-pleaser, and you can prep it ahead of time…like today. Pull that box of frozen spinach out of the freezer and start to defrost it. When you are ready to put everything together, make sure to squeeze as much liquid as possible out of the spinach. Watery dip is delicious, said no one ever.

Serve with veggies, pita chips, toasted slices of baguette, or your favorite dipping vehicle.

Spinach artichoke dip

Spinach artichoke dip, ready for the oven

Serves: 4-6


Ingredients
1 package (10-ounce) frozen chopped spinach, defrosted and drained
1 jar (6.5-ounce) marinated artichoke hearts, drained and chopped
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1/4 cup cream cheese
1/4 cup sour cream
1/4 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese, plus more for topping
Salt and pepper to taste

Directions
1. Preheat oven to 350 degrees F.  

2. In a medium bowl, mix together all the ingredients and place mixture in an oven-proof dish. Sprinkle top with additional mozzarella cheese.

3. Bake for 30-40 minutes until dip is hot and bubbly and cheese is melted. I kept it covered with foil for most of the time, and uncovered it just for the last 10 minutes or so. Enjoy!

Mashed sweet potatoes

Have you ever tried to make mashed sweet potatoes the same way you would make “regular” mashed potatoes? How did they turn out? Probably not so great, if I had to guess. I don’t like to boil sweet potatoes because they absorb too much of the water. The trick is to cook them in a small amount of liquid — I use a combination of light cream and broth, sometimes adding a bit more broth as some of the liquid cooks off or gets absorbed by the potatoes. I also like to top them with some toasted pecans for some extra flavor and crunch!

Mashed sweet potatoes

Mashed sweet potatoes with pecans

Serves: 4-6

Ingredients
4 Tablespoons unsalted butter, cut into pieces
1/4-1/2 cup chicken or vegetable broth
3 Tablespoons light cream, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds sweet potatoes (about 3 medium)
1/4 cup chopped toasted pecans (optional)

Directions
1. Peel sweet potatoes, then quarter them lengthwise and cut into chunks about 1/4″ thick.

2. Combine butter, 2 Tablespoons cream, 1/4 cup broth, salt, pepper, and sweet potatoes in a large saucepan. Cook, covered, over low heat until potatoes are soft and falling apart, 35-40 minutes. Check occasionally and add more broth if the liquid has cooked off.

3. Remove from heat, add remaining Tablespoon of cream and mash with a potato masher. Top with chopped pecans and enjoy!

Bacon jam

The bacon…

Bacon jam made an appearance on New Year’s Eve and helped kickstart 2017 in a delicious way. And I have determined that bacon jam really goes with everything…which is great because the recipe makes A LOT and a little goes a long way.

The jam…

It went really well with the cheese plate (I mean, what doesn’t go well with cheese?) and my favorite combination was a li’l bacon jam and a li’l blue cheese on a cracker. I also made an adult BLT with bacon jam, blue cheese, lettuce, and tomato. I also really like it with a deviled or hard-boiled egg, which also means it would probably be great with any type of breakfast egg (sunny, scrambled, omelet, etc). 

Flashback: February 4, 2015

Slow-cooker bacon jam
Source: Everyday Food, December 2010

Makes: 3 cups

Ingredients

Into the slow cooker…

1.5 pounds sliced bacon, cut crosswise into 1-inch pieces (two 12-ounce packages)
2 medium yellow onions, diced
3 garlic cloves, peeled and minced
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. 

Bacon jam!


2. Pour off all but 1 Tablespoon of fat from skillet; add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

3. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3.5-4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

German red cabbage

I’ve had a head of red cabbage hanging around for awhile…I’m talking almost a month, it really lasts! I’ve used a bit here and there to add to salads, but I decided it deserved a starring role in something, aka this tangy German red cabbage. This takes a bit of chopping and a bit of patience as it needs to cook for about an hour, so plan ahead.

Shredded cabbage

I like mine a bit more sour than sweet, so feel free to adjust the brown sugar and vinegar proportions to your liking. And if you want the apple to kind of dissolve into the cabbage, then chop it small and throw it in with the onion. If you want it to stay looking like apple pieces, then throw them in for the last 15-20 minutes of cooking. Either way, you don’t have to peel it.

Step 2, mixing in the ingredients


German red cabbage
Serves: 4-6

Ingredients
1 Tbsp canola oil
1 medium onion, halved and sliced
1 medium apple, sliced or chopped
1 head red cabbage, shredded
2 Tbsp brown sugar
1/3 cup cider vinegar
1/4 cup water
1/2 tsp salt

Dinner is served!

1/4 tsp pepper
1/4 tsp ground cloves

Directions
1. In a large Dutch oven, heat oil over medium heat. Add onion (and apple, if desired) and saute for 3-4 minutes until slightly softened.

2. Add cabbage, brown sugar, cider vinegar, water, salt, pepper, and cloves. Mix until combined and cook until liquid starts to boil. Reduce heat, cover, and simmer for 40-45 minutes. Stir occasionally.

3. If you didn’t add the apple in step 1, mix in the apple and cook for an additional 15-20 minutes. Enjoy!

Black bean and corn salad

It’s my birthday week (month) and my gift to you is an old favorite. This salad went perfectly with the other Mexican-themed dishes I recently took to a potluck (tomatillo salsa and guacamole). And I got the chance to use fresh corn and add some sweet yellow pepper and tomatoes from my CSA haul over the past couple of weeks. Unfortunately I ran out of cilantro so I just left it out, which I figured is safe in case someone at the potluck was anti-cilantro. Yes, those people do exist… 

Trio of chip accompaniments

I adjusted the recipe a bit below, officially omitting the salt and getting rid of the instructions to mix up the dressing in advance. Who has time for that? I say just throw everything in, and as long as you stir it well, it will be great!

Flashback: May 16,2012

Corn and black bean salad
Source: adapted from allrecipes.com
Serves: 4+

Ingredients
1/4 cup balsamic vinegar
2 Tbsp canola oil
1/2 tsp white sugar
1/2 tsp ground black pepper
1/2 tsp ground cumin

Ready for my close-up!

1/2 tsp chili powder
3 Tbsp chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 cup sweet corn (preferably fresh [cooked] or frozen)
Any other veggies you’d like to throw in, or some diced avocado works well too!


Directions
1. In a large bowl, mix together all of the ingredients. Stir well. Cover, and refrigerate overnight.

2. There is not step two other than to enjoy!

Raw tomatillo salsa

I *finally* decided what to do with these beautiful tomatillos. Usually if we get tomatillos, we get one or two, which is never enough to actually make something substantial. So this was quite exciting and the only question that remained was raw or roasted tomatillo salsa? I went with raw because, no cooking required!

Tomatillos and a hot pepper


I got some hot red peppers this week…of questionable heat. At least I checked in before using them like the cute little sweet “yummy peppers” we sometimes get. The combination of green and red was like Christmas, and it went well with chips and guacamole.

Raw tomatillo salsa
Source: Rick Bayless
Makes: 1 1/2 cups

Ingredients

Salsa!

4 medium (about 8 ounces) tomatillos, husked, rinsed and quartered
1 hot pepper, ribs and seeds removed and roughly chopped
1/2 cup roughly chopped cilantro (loosely packed)
1 large garlic clove, peeled and quartered
1/2 teaspoon salt, plus more to taste

Directions
1. Combine all ingredients in a blender jar or food processor. Add 1/4 cup water and process to a coarse puree (start low and pulse if using a blender).

2. Pour into a salsa dish and thin with a little more water if necessary. Taste and season with additional salt if desired. Enjoy right away.

    Refrigerator pickles

    I had a whole lot of beautiful fresh dill from CSA week 1 that wanted to do something fun and tasty with and tada…I made pickles! It is too bad that we didn’t get dill and cucumbers in the same week. I also got to dust off (literally) my mandoline slicer. I used the “2” setting for the thickness and was happy with it.

    Pickle prep


    A mason jar is ideal for this, but I didn’t have one on hand so made do with a Pyrex glass dish with a lid. 

    I ate some of them straight out of the container and also added them to salads. And now that most of the pickles are gone, I sliced up the kohlrabi (also from week 1) and threw them in the brine to see how pickled kohlrabi tastes!

    Ready to eat

    I like my pickles super sour, so feel free to add a bit of sugar if you prefer a touch of sweetness.

    Refrigerator pickles
    Adapted from Smitten Kitchen

    Ingredients
    4 kirby cucumbers, very thinly sliced
    Fresh dill
    3 cloves garlic, cut into quarters
    1 Tablespoon mustard seeds
    1 Tablespoon salt
    1/2 cup white vinegar

    Directions
    1. Layer all the ingredients into a mason jar or glass dish with a lid and place in refrigerator. The cucumbers don’t need to be fully covered as they will exude enough water to cover themselves. 

    2. Give them a shake in the fridge every couple of hours. They can be enjoyed in as little as 1-2 hours and can stay in the fridge, submerged in their brine, for up to 3 weeks

    Corned beef hash

    Hello and good morning Saturday! I thought I’d share this corned beef hash recipe in case you are looking for a good brunch idea and you just happen to have some leftover corned beef hanging around. I can’t even begin to predict what the chances of that might be, but hey, you never know.

    I have recently re-discovered my cast iron skillet, which was actually my grandmother’s cast iron skillet, so I’ve been trying to think of fun things to make in it. Unfortunately, this was a semi-failed attempt because it got kinda burned and I was not able to flip it as a patty, per the recipe instructions. My advice, don’t skimp on the butter. Next time I might try half butter, half canola or olive oil since it is hard for me to use that much butter in anything other than baked goods. 

    Mise en place


    Corned beef hash
    Source: adapted from Saveur
    Serves: 6

    Ingredients
    2 cups roughly chopped boiled potatoes (Yukon gold or red skin)
    1 1/2 cups finely chopped cooked corned beef
    1/4 cup chicken stock
    1 Tablespoon finely chopped parsley
    1 Tablespoon whole grain mustard
    1/4 teaspoon dried thyme
    1 small yellow onion, grated

    Before the failed attempt to flip

    1/2 bell pepper, diced small
    1 clove garlic, minced
    Dash of Worcestershire sauce
    Freshly ground black pepper, to taste
    4 Tablespoons unsalted butter

    Directions
    1. Mash half of the potatoes with a fork in a large bowl until smooth; add the remaining potatoes and all of the rest of the ingredients. Mix until evenly combined.

    2. Heat the butter in a 12″ cast-iron skillet over medium-high heat. Add the corned beef mixture, and cook, stirring constantly, until lightly browned, about 1 minute. Press the corned beef mixture into a flat cake, and cook until the mixture is browned and crusty on the bottom, about 10 minutes. Flip the cake, and continue cooking until the mixture is browned and crusty on the other side, about 8 minutes. 

    3. Transfer to a serving plate and cut hash into wedges to serve.

    Spaghetti squash with spinach and cheese

    Getting ready to bake

    I don’t yet have a “go to” spaghetti squash recipe, but this one might be in the running! I mean, who doesn’t love a warm and cheesy casserole? And for me, that cheese was an extra sharp cheddar…yum!

    Spaghetti squash with spinach and cheese
    Serves: 4-6
    Source: adapted from Skinnytaste

    Ingredients
    1 spaghetti squash
    1 clove garlic, minced

    Spaghetti squash and spinach

    1/2 medium onion, chopped
    1 Tablespoon olive oil
    2 Tablespoons flour (or 1 Tablespoon cornstarch if gluten-free)
    1 cup lowfat milk
    1/2 cup chicken or vegetable broth
    1 cup shredded cheddar cheese
    Salt and pepper, to taste
    4 cups baby spinach
    1 Tablespoon grated Parmesan cheese

    Directions
    1. Preheat the oven to 375 degrees F. Cut the squash in half lengthwise; remove seeds and discard. Place squash on a baking sheet lined with foil and bake until tender, about 1 hour. Remove from oven and when cool enough, separate the strands of squash with a fork and set aside. Keep the temperature on.

    Warm and bubbly casserole


    2. Heat oil in a large saucepan over medium heat. Add garlic and onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3-4 minutes. While whisking continuously, add milk and chicken broth and increase heat until the mixture comes to a boil and becomes smooth and thick, about 2 minutes. Season with salt and pepper.

    3. Once it becomes thick, remove from heat, add cheddar cheese and mix until cheese is melted. Add cooked spaghetti squash and baby spinach and stir until combined. Pour into a baking dish and sprinkle Parmesan cheese on top. Bake for 25-30 minutes, until bubbly and golden.