Category Archives: Side dish

Collard Greens con Yolky Eggs

First time working with collard greens!

I cooked it just like I do with kale and it came out yummy! The eggs somewhat neutralizes the bitterness.

 
Ingredients: Serves 2 as a side dish
1 bunch collard greens – rinsed well, leaves torn off of the hard center stems

2 Tbs olive oil

5-7 cloves or garlic – smashed and peeled

pinch of sea salt

pinch of black pepper

Squeeze of fresh lemon juice (1 wedge)

4 eggs

Guide: 

Wash leaves, rip the green leaves off the ribs and remove stems – basically just want the green leaves) – Tear them up into large pieces.

Heat a medium-large sized pan, add oil and garlic cloves, heat over medium high heat.  (make sure you don’t burn the garlic – will become semi bitter)

Add greens to the pan, sprinkle salt and pepper and stir occasionally until greens are wilted.  Overdoing it will lose the bright green color.

Squeeze  lemon juice, remove greens from the heat and set aside.

Cook eggs to your liking and mount it on the greens. (I prefer over easy)

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Serve it with a buttered toast and coffee. It’s healthy and delicious!

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Baked Stuffed Peppers

 

Too easy you say? Yes, extremely easy and delicious.

Thanks for the peppers Lori!

 

Ingredients: Serves 2 as a side
4 small bell peppers (green if you like crunchy, yellow if you like semi crunchy.)
½ cup meat sauce (I used my leftover turkey meat sauce)
Handful shredded mozzarella cheese

 
Guide:
Preheat the oven to 350 degrees. Line the baking sheet with aluminum foil.
Cut the top off of the bell peppers, remove all seeds and veins carefully not to puncture or break the peppers. Stuff them with some meat sauce; top it off with a good amount of mozzarella cheese.
Bake for about 15-20 minutes until cheese is slightly burnt and peppers are tender.

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If you want to keep the peppers crunchy but melt and burn the cheese, increase heat to 400 and reduce baking time. (Keep your eye on it so it doesn’t over burn)

Caramelized Roasted Beets

 

Beets beets beets. What to do with beets besides juice them in the juicer? Roast them!

Ingredients:
3 medium sized beets
2 Tbs olive oil
1/2 – 1 tsp finely ground sea salt
1 tsp fresh thyme – chopped

Guide:
Preheat the oven to 475 degrees.

Scrub the beets clean of any dirt (you’re not going to peel them).
Chop off ½ inch on the top and bottom to get a clean base.
Use a mandolin and slice them thin (5mm) very carefully, or slice them using a knife very carefully.
Toss them in a bowl with olive oil, salt and thyme.

Line 2 baking sheets with parchment paper, lay the beets flat making sure they’re not overlapping each other too much to ensure even roasting. Pop them in the oven for 16-18 minutes. Once time is up, put the baking sheets on a cooling rack and let them cool for few minutes. You’re done!

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Roasted beets caramelize and come out very sweet. They go perfect in a salad that uses vinaigrette dressing (something zesty or tart).

Addicting Tacos!

I love Mexican food period. You take the simplest ingredients and turn it into something so delicious! It wasn’t taco Tuesday but we broke the rules and had tacos on a Monday!

The amazing adobo marinade recipe is from “Truly Mexican” by Roberto Santibanez.
The yummy corn recipe is from “Fast, Fresh & Green” by Susie Middleton.

I have no shame in making other people’s recipes! I usually add my own twist to things but when it’s already good as is, I will share it with you as is.

Ingredients:  Makes around 7-8 tacos (yes we load them up)
Flour or corn tortilla – grilled or heated on a pan
Marinated flank steak – grilled, then sliced into bite size pieces
Chile and lime corn sauté
Cilantro – chopped
Avocado – sliced
Salsa
Queso fresco or mild feta cheese
Lime – cut into small wedges

Guide:
Assemble all the taco ingredients on the tortilla, fold up and INHALE your taco!

Ok, so that was obvious. Here are the recipes for the marinated flank steak & chile and lime corn sautee.

Ingredients for marinated steak (with extra marinade to save for later):
2lb flank steak – cut into 3-4 big pieces
Pasilla-guajillo adobo marinade: Makes 3 cups (recipe asks for Pasilla chiles but I used New Mexico chiles)
6 dried New Mexico chiles – wiped clean, stemmed, slit open, seeded and deveined
8 guajillo chiles – wiped clean, stemmed, slit open, seeded and deveined
¼ cup Distilled white vinegar
¼ cup light Mexican beer (I used Dos Equis)
½ cup chopped white onion (I only had brown ones and that worked just fine)
4 large garlic cloves peeled
1 tsp fine salt (or 2 tsp kosher salt)
½ tsp dried oregano (preferably Mexican)
¼ tsp cumin seeds (or scant ¼ tsp cumin powder)
5 whole cloves (or ½ tsp ground cloves)

Guide:
Heat a pan on medium-low heat and toast the chiles in batches. (just so you don’t over crowd your pan)
Turn them over frequently until the chiles are fragrant, about 1 minute per batch.
Soak the chiles in enough cold water (not iced) to cover until they’re soft, about 30 minutes. Drain and discard the water.

Combine everything in a blender and blend until completely smooth. Add water if necessary but you shouldn’t need it.

Take ½ cup of the adobo marinade; rub it all over the flank steak. Store it in an air tight container in the fridge over night (or at least 2 hours).

Take the flank steak out of the fridge 15 minutes before putting it on the heat.
Heat the grill on medium high heat, throw them babies on and grill it to your preference.
Take the steaks off the grill, let it sit on a plate for 5 minutes so the juice redistributes evenly.
Slice them into bite size pieces and you’re done!

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The abodo keeps in the fridge for up to five days, or in the freezer for up to a month.
Ingredients for corn chile and lime sauté (great side dish):
2 Tbs unsalted butter (cut in half)
1 Tbs extra virgin olive oil
1 medium brown onion – diced small
1 tsp kosher salt
2 heaping full cups of fresh corn kernels (2 big corns)
½ tsp ancho chile powder
1 tsp finely zested lime (1 lime)
Freshly ground black pepper
¼ lime
3 Tbs chopped cilantro

Guide:
Melt 1 Tbs of butter and olive oil in a pan over medium-low heat.
Add the onions, sauté until translucent. Once the onions are translucent, crank up the heat to medium-high and brown the onions. Add salt and corn to the pan and sauté for about 5 minutes. Make sure to scrape the bottom of the pan to get all the good brown stuff. Add the chile powder and stir. Turn off the heat, add the lime zest, black pepper, and squeeze the lime juice then stir again. Mix in cilantro right before serving.

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My boyfriend Chris mentioned it’s like eating a Mexican style corn on the cob without the mess (that we usually make).

Herbed Quinoa with Lemon Zest

This is another dish I crave like no other. It’s extremely popular amongst my friends too. When I think about it, I can almost smell the lemon zest, basil, and the nuttiness of the Quinoa (keen-wa). I saw Giada make this on her show once and although I had NO IDEA what on earth QUINOA was (they’re seeds), I decided to go buy a bag to see how I like it since I enjoy trying new things. As a result, I am a QUINOA LOVER.

Ingredients: Serves 4
Quinoa:
2 ¾ cups Low sodium chicken stock
¼ cup Fresh lemon juice (for me, it took 2 juicy lemons)
1 ½ cups Quinoa

Dressing to mix into cooked Quinoa:
¼ cup Extra virgin olive oil
¼ cup Fresh lemon juice (2 more juicy lemons)
¾ cup Fresh basil – thinly chopped
¼ cup Fresh parsley – chopped
1 Tbs Fresh thyme – chopped
2 tsp Lemon zest
*Kosher Salt and pepper (optional)

 

Guide:
Cook Quinoa by combining chicken stock, lemon juice, and Quinoa in small-medium pot.
Bring to a boil over medium-high heat. Cover and reduce heat to simmer for about 15 minutes.
If you see the Quinoa puffed up, and no liquid on top it’s ready. *Should not be watery like porridge.

Meanwhile, combine the olive oil, other ¼ cup of lemon juice, basil, parsley, thyme, and lemon zest in a bowl large enough to mix the Quinoa into and set aside.
Once the Quinoa is cooked, dump the quinoa in the dressing bowl and toss to mix. (Do not mash it up)
Taste it and add salt and pepper if you’d like. I usually don’t find it necessary.

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I think it tastes best fresh and at room temperature but it’s still delicious for another couple of days if stored properly in an airtight container in the refrigerator.

Simple Yet Fancy Potatoes – Pommes Chef Anne

Did I mention I LOVE foodnetwork? I make so many things off of their shows and get inspired by them ALL THE TIME.

Well, I invited my family over for dinner again and so far I only had STEAK on the menu. Sure a salad would be nice, so I asked my sister and her boyfriend to go buy some stuff to make a simple yet refreshing salad, but I was still in need of a side dish that goes well with a fatty rib-eye, that’s also fancy enough to impress the fam, and simple enough that it won’t stress me out. This is when I remembered I had 3 russet potatoes left in the basket, which is just what I needed to make Anne Burrell’s Pommes Chef Anne!

Cheesy, crispy on the outside, yet soft inside. SO GOOD.

Ingredients: 8 Servings (1 wedge each as a side dish)
Extra virgin olive oil for brushing on (you’ll use quite a bit, but will also drain a lot out)
3 russet potato – skin scrubbed clean, then thinly sliced using a mandoline little bit at a time
Parmesan cheese – grated (use however much or however less you’d like)
Kosher salt

Guide: Tried simplifying Anne Burrell’s instructions
Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work quickly because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick oven-proof sauté pan with olive oil, place one slice of potato in the middle of the pan, then start placing them like flower petals (make concentric circles of potatoes). The bottom will eventually be the top so it is important for the first circles of potatoes to look pretty.

Once you have your first layer of potatoes, brush the potatoes with olive oil.
Add another layer of potatoes, brush with, oil, and sprinkle liberally with grated parmesan and salt.
Repeat until all your potatoes are in the pan. (Every other layer add salt and cheese)
*After every layer of potatoes press the potatoes so they are very compact.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 25 minutes.

(Please be careful when doing this step – HOT OIL)
Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Take it out of the pan, let it sit for a bit (at least 10 minutes) so it becomes a bit harder. Cut into wedges and serve
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It looks so fancy, but it really isn’t!