sides – Page 3 – Lollipopsicle

October 29, 2013

Ghostly roasted beets with whipped feta and pepitas

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Halloween is only three days away and I wanted to make sure I got another “spooky” food idea up before the season is over. I love beets, I have many a post dedicated to them and here is one for Halloween. Fun enough for the kids and still sophisticated enough for adults this recipe is a win, win. I got some amazing loose beets from Chuck’s over the weekend, they were huge, local, red beets the size of a softball! I roasted mine whole, which ended up taking about three hours! You can easily roast your beets ahead of time and refrigerate so you they will be ready whenever you need them. Aside from the roasting time this recipe is super fast and simple.

You will need:
1 large beet (softball sized) you could use two smaller ones but they might be a little harder to decorate.
4 oz. crumbled feta cheese
1/4 Cup cottage cheese
a few handfuls of salad greens, arugula, spring mix, whatever you like.
3 tbsp. olive oil
2 tbsp. Balsamic vinegar
a handful of pepitas (pumpkin seeds)

Heat your oven to 375 degrees, stab beet a few times with a fork and wrap whole in aluminum foil, roast about three hours or until easily pierced with a fork. Cool a while then peel, while beet cools, in a blender place feta with cottage cheese and blend until smooth and whipped up, refrigerate until ready to assemble. Slice beet into four slices, in a bowl whisk olive oil and vinegar together, add greens, salt, and pepper. Distribute dressed salad evenly over four plates, top each with a slice of beet, and using a ziplock bag with a hole cut on one end or piping bar, pipe ghosts on and top with pepitas for faces. Enjoy your Halloween with this fun salad!

October 27, 2013

Romanesco cauliflower with lemon and herb dressing

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Went to a great store in Vancouver today, it called “Chuck’s” and it is on a whole different level of awesome then what I am used to. Not only is the help friendly and attentive, but they are locally owned and apparently have great relationships with the local farms. I found the most amazing romanesco cauliflower today that was locally grown and sixty nine cents a pound! Romanesco is a beautiful variety of cauliflower having a strange and almost “other world” fractal shape, it can be used the same way as you would your run of the mill cauliflower and is full of nutritious vitamins and fiber. I love it and it is in season right now! I chose to keep it simple, blanching the romanesco and then dressing it with a light lemon and olive oil dressing with tons of fresh herbs and nutritional yeast. This dish is great warm, cold, or room temperature!

You will need:

1 head romanesco cauliflower cut into florets (about two pounds)
2 oz extra virgin olive oil
juice of one lemon
1 T capers
1/4 teaspoon red pepper flakes
2 T nutritional yeast flakes
1 clove garlic, smashed
1 T fresh dill, roughly chopped
1 T flat leaf parsley, roughly chopped
salt and pepper to taste

In a large pot boil three cups of salted water, add cauliflower, cook 5 minutes, drain and rinse with cold water (helps retain bright color). Combine the oil, lemon, and garlic in blender, pulse a few times add yeast, capers, and red pepper flakes, pulse. Toss cauliflower with dressing, add herbs, and salt and pepper to taste. Easy and delicious way to try out this seasonal gem!

October 23, 2013

Focaccia I gotcha!

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Well after last week’s focaccia fail I was determined to get it right this time. Throwing out all those ingredients is wasteful and totally annoying, not to mention the labor involved. But there is no use crying over ruined bread right? So onward and upward, I decided today was the day! I was planning on doing a minestrone with fava beans and tons of veggie goodness, so a sidekick of focaccia would be ideal. I went down to the store, not before I stopped at the carts by my house to try the much hyped Bridgetown bagels, I am happy to report they are totally worthy of the buzz they are getting, amazing! Even with the limitations of making them all in their smallish cart, these guys are busting out the best of the best in Portland. I was inspired! Determined to not fail, I picked up some yeast, Bob’s Redmill flour and went about my business, and I must say it was a success, I’ve eaten better focaccia in my life, but my biggest critic (Ava, my six year old) ate a giant piece, so already it was good enough to eat! This recipe is easy, no kneading, lazy man style. Almost idiot proof, I say that because bread baking and I aren’t exactly besties, this is a great recipe for beginners.
You will need:
7 cups bread flour
2 tsp. or two packet dry yeast
3 ½ cups of water, I used some flat beer that got left out overnight for 1 cup of the liquid, make sure your liquid is very warm to the touch but if it burns you too hot, can kill your yeast.
2 tsp. fine grain salt
1 tbsp. coarse salt (for sprinkling on top)
½ cup olive oil
In a mixer outfitted with a bread hook, add your flour and salt, combine. Add yeast to liquid and stir, let stand until a bit foamy and bubbly, add to flour and salt, mix first on low for a few minutes then medium until it is well mixed….about 10 minutes total. In a bowl add half of the oil, pour dough in (it will be loose, kinda like that sci fi movie from the 50’s called “The Blob”), cover with a clean towel and let rise in a warm place for two or three hours, at that point it should be more than double its original size. Use a bit of your remaining oil to grease a sheet pan, add dough, top with additional oil, press with fingers to make dimples all over the dough, sprinkle with coarse salt. Pre heat oven to 400 degrees, bake bread about 40 minutes until golden brown. Tada! BREAD! Woot Woot!

October 22, 2013

Fresh Cranberry compote with lemon zest and red wine.

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What would Thanksgiving be without cranberries? It is a must have for most, but if you are still opting for the canned variety (which I grew up on) you are missing out on a whole level of awesome that their fresh, whole berry, counter part offer. Cranberries are tangy, healthy, and have an amazingly long shelf life, despite a small harvesting season. I live in cranberry country up here in Oregon, but most times they are available all over the states and when they are, grab two bags, one for now and one to freeze for later! I’m highlighting my cranberry compote with red wine, wine pairs amazingly well with the tannic nature of the berries. This sauce or compote as I like to call it is great on turkey of course, but also amazing with roasted meats of all kinds or even seitan if you are plant based. This compote keeps well in the fridge and is ideal for canning, so you can always have it on hand. It’s also incredibly simple. So try this for your Thanksgiving holiday and impress your guests!

You will need: 12 oz fresh Cranberries 1 Cup red wine, pinot noir or beaujolais works well. 1 Cup sugar zest and juice from half a lemon pinch of salt — You will need:
12 oz fresh Cranberries
1 Cup red wine, pinot noir or beaujolais works well.
1 Cup sugar
zest and juice from half a lemon
pinch of salt

Method:
In a medium sauce pan combine all ingredients, bring to a boil, reduce heat to medium low, simmer 15 to 20 minutes till the natural pectin in the berries is released and sauce is thick and shiny! For a low sugar, no alcohol version, try 1 cup of apple juice in place of wine! Full of health benefits cranberries are a great addition to Thanksgiving or any meal really, even good on ice cream! Try this its easy, cheaper, fresher, and most importantly tastier then any pre-made sauce I have met.

October 1, 2013

Southern style pasta bake with broccoli and cheesy, curry cream.

Ok, well the outlook is cloudy, with an outstanding chance of rain….for the next six months! So on that note I think this calls for a month of comfort foods. I will be putting my own spin on them and sharing many of my family’s favorites. I will sneak our veggie friends into as many as possible, don’t get me wrong these are not low fat, or anything, but I think the way to get folks into veg is to place them in something they already love and show them that veggies have a sultry side. Comfort foods is by far my best category, as I first started with these types of recipes when I started cooking independently (Age 8), and I love the non-pretentious joy that it brings to diners. Cooking for me is about love, it is a hand crafted way I can make people happy with media I understand. So try this out, if you can boil water and stir, you can easily recreate this for your loved ones, or whoever shows up…haha! Easy!
Serves 4 as main 6-8 as a side dish
• ½ of a 16oz package dried small shell pasta, or macaroni
• 3 cups broccoli florets, I used frozen from trader joes and cut them a bit smaller
• 2 cups shredded or grated cheese, use your favorite or a blend of several! Cheddar should be a player.
• 3 eggs
• 1 cup of milk
• ½ cup of sour cream
• 1 tsp. curry powder
• ½ tsp. salt
• ½ tsp. pepper
• Dash hot sauce
• ¼ cup parmesan or other salty hard cheese
• A dash or two of smoked paprika
• 2 tbsp. chopped parsley
Pre-heat oven to 350. Prep a casserole dish by greasing it with butter, or use cooking spray. Boil salted water, add pasta cook 6 minutes, add broccoli cook 1 more minute, drain. In a large bowl, add hot pasta and broccoli to 2 cups of cheese, stir, and place in casserole dish. In a mixing bowl add milk, eggs, sour cream, salt, pepper, hot sauce, and curry. Whip up omelet style, we are in essence making a soufflé of sort, and pour over pasta mixture, top with parm, paprika and ½ the parsley, bake 45 minutes, top with rest of parsley and serve! This is a really fast, easy, and tasty way to make mac and cheese as there is no béchamel to make. I read in the South this is a popular Thanksgiving side dish (regular mac and cheese variety) so it would be a great vegetarian option and mine is kicked up with some curry, hot sauce, and veggies to boot!

September 25, 2013

20 minute Wild Mushroom couscous

With fall officially in full swing, and mushrooms being at their peak, I figured why not a fast and seasonal recipe? This side dish is quick, easy, and impressive. I found amazing Chanterelles but you can use what mushrooms look best in your area. This serves four as a side dish or 2-3 as a main, the ingredients are easy to find, and it can be easily adjusted to fit any taste. I love using couscous, it is fast, easy, and has great texture, awesome if you are in a hurry as it only take 5 minutes to prepare. A quick sauté on the mushrooms and a dash or two of wine, and you have a five star dish at home for a fraction of the price!
You will need:
1 cup couscous
A palm full of dried porcini
2 cups stock
3 tsp. olive oil
Pinch of salt

2 cups sliced mushrooms
1 shallot, minced
1 clove garlic, minced
2 tsp. Ponzu or soy
¼ cup dry white wine, or stock
1 tbsp. Butter or butter substitute
2 tbsp. fresh chopped parsley, I’ve been loving the “curly” variety lately, its very mid town Manhattan in the 80’s haha!
Fresh ground black pepper
Boil two cups of stock with dried porcini, salt and 1 tsp. olive oil, remove from heat and pour over cous cous in a medium mixing bowl, cover with plastic wrap, after five minutes, remove wrap, fluff with a fork, and set aside.
Over medium high heat in a skillet heat 2 tsp. olive oil till shimmering, add shallot and garlic, cook a 2 minutes, add mushrooms in one layer, add butter, cook 4 minutes, flip, cook 2 more minutes add ponzu and white wine, reduce a few minutes, toss with parsley and pepper, serve over cous cous. Fungi heaven!

September 19, 2013

Autumn Rotini

I really like pasta salad, although it isn’t really salad is it? Well either way today’s recipe is a simple plant based pasta that is as tasty as it is festive. I still had a beet and a bunch of gorgeous chard from the bounty given to me by my friend Heidi, so I decided to make a healthy pasta that would reflect the color change that accompanies the season and also tastes great. I used roasted garlic as a base for the sauce, and quickly cooked the chard with the pasta, I utilized some pantry staples and fancied it up with some organic micro greens, instead of the parsley I would normally use. I think it turned out great, and the kids wanted seconds, so that is usually a good sign.

You will need:

1 lb. dried rotini pasta

1 medium beet

1 bunch of chard,

1 handful micro greens if you can’t find these substitute with your favorite fresh herb or even shredded lettuce

1 can of chickpeas drained, rinsed and dried well

1 tsp. smoked paprika

1 head garlic, sounds like a lot but it totally mellows when roasted

2 tbsp. Olive oil

Splash of balsamic

Salt and pepper

Pre-heat your oven to 375, wrap your beet in foil, place in oven. Chop the top off of your garlic then wrap in foil and set it next to your friend Mr. Beet. On a sheet pan place chickpeas, paprika and a pinch of salt, toss them together till the chickpeas are coated with spice, place in oven. Chickpeas will be done after about 30 minutes, they should have a crispy outside and soft inside, check them after 20 minutes to get desired doneness. Garlic should take about 45 minutes, set aside. After about an hour your beet should be done. When they have cooled enough to handle squeeze garlic out of its shell, and dice beet.

Cook rotini in salted, boiling water, for 5 minutes, then add chard, cook another 5 or so minutes, drain. In a large bowl place roasted garlic, oil, balsamic and a pinch of salt and pepper, mix. Add hot pasta and chard, stir well, add chickpeas and micro greens. Serve! Great hot or cold.

September 13, 2013

Mediterranean zucchini ribbon sauté with balsamic reduction

Usually the simple things in life are the best, I truly feel that way. Today’s recipe is just that SIMPLE, basically its quick sautéed veggies with a bit of salt and fresh cracked pepper with a drizzle of balsamic reduction. This is great for those garden veggies you are getting late into the season, and it is sexy enough to impress your friends, and might even get those veggie haters to rethink their ways! This side dish takes about 20 minutes to prepare with prep and everything! Serve it over cous cous or with your favorite protein. My kids love these, and they easily fit into a healthy diet.

You will need:
1 medium, zucchini, sliced into ribbons using a veggie peeler
½ red onion, or one shallot, sliced
1 yellow or red bell pepper, sliced
1 clove garlic
2 tbsp. olive oil
Pinch of red pepper flakes
Salt and fresh cracked pepper to taste.
½ cup balsamic vinegar
For balsamic reduction:
Place vinegar in a small sauce pan, heat over medium high until it is syrupy about 15 minutes, make sure and check often for consistency. On a side rant, you DO NOT need to add extra sugar, doing so just makes vinegar simple syrup, why add the calories when balsamic is naturally sweet? You do not need to use a fancy bottle for this either, use your cheaper stuff, if you have a $30 bottle use that without reducing.
In a sauté pan, over medium high heat add oil, when shimmering, add onion and chili flakes, cook 2 minutes, add garlic, cook 2 minutes, add peppers, toss, add zucchini, cook an additional two minutes. Place on a plate and add a lil salt and some fresh cracked pepper, drizzle with balsamic reduction.

March 20, 2013February 25, 2014

Oven braised Corned beef and Roasted Cabbage

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Another Saint Patrick’s day has come and gone, the classic dish was boiled and served to the masses. Now I don’t really like food coloring in my beer or an entirely boiled till its gray mass entree. Maybe i’m no fun, but if I am going to take three hours to make something I want it to be beautiful and tasty at the end. When I was kid, we had a bar/restaurant and my mom always served this dish, every year, then later she would make it for the family. I love her version, she makes colcannon with kale, and she boils the cabbage and beef. Many people don’t like cabbage because the only way they’ve had it, is in boiled form. I like it boiled, but I love it roasted. As with most natural foods, cabbage has natural sugars in it, this gets lost when you boil it….not to mention the slippery texture offends the pallets of some. When it’s roasted cabbage becomes a whole new experience, texture, and flavor. I picked up a beautiful, all natural, locally sourced and brined brisket (no flourescent pink finish on this one).
To braise beef:
Preheat oven to 325 degrees, in a large dutch oven place corned beef fat side up with seasonings, cover half way with water, cover, cook three or so hours, the last 45 minutes or so the cover can be removed so that the fat side caramelizes and gets a golden brown color, you can add potatoes the last hour or make colcannon with some organic “dinosaur” kale.
For cabbage:
2 lbs of organic cabbage….I cut it into wedges,placed it on a half size sheet pan, and seasoned it with salt, pepper, garlic, and a nice smokey Spanish paprika, add herbs….add what you like in the amounts you prefer, if you try to avoid salt etc, drizzle with oil (I used olive oil) add butter if you want a richer dish, and put in the oven, mine was at 325 cuz that was the temp I used to braise my corned beef. Check the cabbage after about 20min it should be golden and beautiful. This method can be used for all types of veg…..I think I will roast a head of cauliflower next and top with capers and lemon. I hope you will try this method with some of your less then favorite veggies and realize how great they can be….gluten free, low carb, vegan….it can really elevate all diets and its easy!