culinarianlibrarian

Musings on cooking, reading, and life in general

Archive for the tag “Sides”

26 Mar 2012

Tzatziki

One of my all-time favorite snacks to have on-hand during the warmer months is tzatziki and cucumbers.  Since Chicago has decided to cooperate and give us some beautiful March weather, I’ve been craving a batch.

So, today I headed over to Target (where cucumbers are 67 cents!).  I was pleased with myself for resisting the urge to shop for clothing, shoes, nail polish, etc., as I pulled up to the register.  6 canvas totes of groceries later, I reached into my purse only to find… nothing.  I’d left my wallet at home.  To my credit, I didn’t swear or cry; to the saleswoman’s credit, she parked my cart off to the side and let me make the 10 minute trip home and back so that I could pay.  Hey, excellent customer service!

Ingredients:

  • 24 oz Greek yogurt (use the full-fat; it’s worth it, taste-wise)
  • 3 large cucumbers
  • 4 tbsps fresh dill
  • 1 tsp lemon juice
  • 6 garlic cloves, finely chopped (or 2 tbsp canned garlic)

Chop cucumber into medium sized pieces.  Combine yogurt, one cucumber, dill, lemon and garlic in a food processor and pulse (don’t overdo it- you don’t want it to be too watery).  Slice remaining cucumbers evenly into rounds.  Use as “chips” with your tzatziki dip.

Time: 10 minutes; Serves: 6-8

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26 Mar 2012
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Meatless Monday – Caprese Salad

It’s day one of spring break and I am back in the kitchen!  This is partly because I finally got my second trimester energy surge and partly because I’m tired of relying on take-out and/or overly processed foods as my main staples.

I found this recipe via Pinterest (Best. Site. Ever.) a couple of days ago and figured I’d give it a go.  You can use it as a main dish, a side, or even a snack.  Or you can just sit with the bowl in your lap and a remote in your hand and proceed to inhale it all while watching back episodes of Dateline (um, not that I would know anything about this).

Ingredients:

  • 1 pint of cherry tomatoes
  • 8 oz mozzarella balls
  • 18 fresh basil leaves, chopped (I used my herb scissors – LOVE them for making even pieces)
  • salt and pepper to taste
  • 3 tbsp olive oil

Halve tomatoes and cut mozzarella balls into quarters (I find that a serrated knife works best for both of these tasks).  Rip or slice basil leaves into small pieces.  Combine in a bowl with salt and pepper; dress with olive oil and mix well.  Chill in fridge for at least an hour for best taste.

Time: 10 minutes; Serves: 4 normal people or one pregnant woman

Original recipe: http://savorysweetlife.com/2011/08/tomato-basil-mozzarella-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+savorysweetlife+%28Savory+Sweet+Life%29

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07 Mar 2012

Meatless Monday: Spinach & Pear Salad

I cried on Monday evening.

This wasn’t an “I saw the newest E*Trade commercial with all the newborn babies” cry, or even a “Can’t fall asleep, thanks to my bass-thumping neighbor” cry.  No, this one was even sillier.  I cried over a piece of fruit.

A Bosc pear to be exact.  See, my recent aversion to the smell/texture/mention of meat means that I’ve had to get more creative with my dinners.  I have, in recent weeks, become particularly enamored of an Epicurious salad recipe.  The combination of flavors is perfect, and the addition of walnuts and cheese provide me with some much-needed protein.  So on Monday night, I made my salad, and settled in to watch The Bachelor.  I took my first bite, expecting it to be glorious as usual.  But the pear?  Totally underripe. My response? A total meltdown.  My creation put the ‘pear’ in ‘despair.’

Anyway, really stupid jokes and prego hormones aside, you HAVE to try this salad (and the dressing is particularly perfect):

Ingredients:

  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 medium shallot, minced
  • 1 1/2 tsps chopped fresh thyme
  • 1/2 c. olive oil
  • 5 oz. spinach
  • 2 large Bosc pears, chopped (make sure they’re ripe!)
  • 1 c. crumbled blue cheese (pasteurized, of course)
  • 1 c. walnuts, chopped

Toss spinach, pears, blue cheese and walnuts in large bowl.  Combine other ingredients to form dressing and shake well.  Stir into salad.

Serves:4-6; Time: 5 minutes

Original recipe: http://www.epicurious.com:80/recipes/food/views/Baby-Greens-Pear-Walnut-and-Blue-Cheese-Salad-107065#ixzz1oRxsrCPH

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04 Mar 2012

Sage & Honey Skillet Cornbread

In the words of the immortal Chris Rock: Cornbread… ain’t nothin’ wrong with that!

I have amassed a TON of cornbread recipes over the years, and this one might just be my new favorite.  It’s fluffy and moist, and amazingly savory.  I especially like that I can use skim milk as opposed to buttermilk, making it just a *bit* healthier (now if only I had a substitute for the whole stick of butter :) .

  • 1 c. cornmeal
  • 1 c. unbleached all purpose flour
  • 1 tbsp. baking powder
  • 2 tsps. chopped fresh sage plus 12 whole fresh sage leaves
  • 1 c. skim milk
  • 1/2 c. honey
  • 1 large egg
  • 1/2 c. (1 stick) unsalted butter

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven while it preheats.

Whisk first 3 ingredients and 2 teaspoons chopped sage in large bowl to blend. Blend milk, honey, and egg in separate bowl.

Melt butter in microwave safe bowl. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter left in bowl; toss to coat. Arrange leaves over bottom of skillet, spacing apart.

Combine egg mixture and cornmeal mixture; stir until just combined (you will have lumps!). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes.

Serves: 10-12; Time: 45 minutes

Original recipe: http://www.epicurious.com:80/recipes/food/views/Sage-and-Honey-Skillet-Cornbread-240376#ixzz1oAtpBCwv

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22 Jan 2012

Cauliflower Puree

Looking for a quick and easy side dish that’s a great (and healthier) stand-in for mashed potatoes?  Look no further than this awesome Epicurious recipe:

Ingredients:

  • 1 head cauliflower, 2 to 2 1/2 pounds
  • 2 tablespoons unsalted butter
  • 2 tbsp garlic
  • 1/2 c hot water
  • black pepper to taste
  • parmesan to taste

Chop cauliflower into small florets.  Place in steamer and steam for 17 minutes.  Transfer half of the florets to a food processor; add 1/4 c hot water and puree.  Transfer rest of florets to food processor; add the remaining 1/4 c hot water and puree. While cauliflower is processing, pour in garlic.  Serve with parmesan and pepper to taste (or with any other spice you’re craving- this is a VERY versatile dish).

Original recipe: http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315

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08 Jan 2012

Brussels Sprouts with Walnuts and Bacon

Once, at a job interview, I was asked if I could be any vegetable, which would I choose?  My response was immediate: Brussels Sprouts, as it seems to be the vegetable that’s least likely to be eaten.

My attitude (and taste buds) have definitely changed, as this is now one of my go-to side dishes.  This recipe is great in its original format, but it calls for cooked bacon, which I do not currently have in the house (Wine Guy ingests it like it’s crack cocaine, so we go through at least a pound a week).  I made a few cheats and tweaks, and it turned out perfectly.  Couldn’t tell the difference!

Ingredients:

  • 1.5 lb Brussel Sprouts
  • 2 oz prepared bacon bits
  • 4 tbsp olive oil
  • 4 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1/2 c chopped walnuts (I didn’t toast them, though the recipe suggests it)

Cut the bottoms off the sprouts and put them in a food processor.  Pulse till finely chopped.  Pour two tbsp olive oil in a large saucepan.  Add sprouts to pan and cook for 7-8 minutes, stirring regularly.  Meanwhile, whisk together the other 2 tbsp of olive oil, the apple cider vinegar, the brown sugar, and the chopped walnuts.  Remove sprouts from heat, add bacon bits, and stir in sauce.  Serve lukewarm or at room temperature.

Servings: 4-6; Time: 15 minutes

Original recipe: http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

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04 Jan 2012

Roasted Cauliflower

If vegetables tasted like candy, we’d eat them all the time, right?

Well, this genius epi recipe is as close as you’re going to get.  It takes only two ingredients (feel free to add spice (the original recipe calls for salt), but I guarantee you won’t need it!).  I made a double batch tonight, and Wine Guy and I mowed through 3/4 of it!

Ingredients:

  • 1 head cauliflower
  • 2 tbsp olive oil

Preheat oven to 450*.  Chop cauliflower into small florets and place in bowl.  Toss with olive oil.  Place in a shallow baking dish and cook for 25 minutes (35 for a double batch), stirring occasionally.

And that’s it!  Seriously :) .

~K

http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-238089

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