Just what it sounds like.
This simple salad makes an excellent snack, and you'll be surprised at how well the flavors blend together!
Ingredients:
1 whole watermelon flesh, cut into chunks or rolled into balls
1 bunch of fresh mint leaves, finely chopped
1/2 cup (or more) feta cheese, crumbled
Just combine and enjoy!
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Saturday, April 23, 2011
Monday, November 22, 2010
Sweet Potato Fries
New and improved method! The cornstarch makes for crispier fries, although of course they will never be as crunchy as deep fried regular potatoes.
Ingredients
2 sweet potatoes
1/4 cup olive oil (approximately)
1-2 T. lime juice
1 T. cornstarch (approximate)
cayenne pepper, salt and pepper to taste
Directions
1. Heat oven to 400
2. Peel and cut sweet potatoes into even-sized pieces.
3. Place potatoes on a cookie sheet lined with parchment paper, being careful to spread them out so they don't pile on top of each other
4. Drizzle olive oil over sweet potatoes, then ground pepper, a few pinches of salt, and a couple dashes of cayenne. Drizzle lime juice over the potatoes, then sprinkle cornstarch on the potatoes.
5. Mix with your hands until consistent and the cornstarch "disappears"
6. Bake for 15 minutes, then turn over and continue to bake for 10 minutes or so. Turn off the oven until they're the consistency you like!
Ingredients
2 sweet potatoes
1/4 cup olive oil (approximately)
1-2 T. lime juice
1 T. cornstarch (approximate)
cayenne pepper, salt and pepper to taste
Directions
1. Heat oven to 400
2. Peel and cut sweet potatoes into even-sized pieces.
3. Place potatoes on a cookie sheet lined with parchment paper, being careful to spread them out so they don't pile on top of each other
4. Drizzle olive oil over sweet potatoes, then ground pepper, a few pinches of salt, and a couple dashes of cayenne. Drizzle lime juice over the potatoes, then sprinkle cornstarch on the potatoes.
5. Mix with your hands until consistent and the cornstarch "disappears"
6. Bake for 15 minutes, then turn over and continue to bake for 10 minutes or so. Turn off the oven until they're the consistency you like!
Tuesday, November 16, 2010
Rosemary Garlic Bread
As you could probably tell from my blog, I think rosemary improves everything. Yes, everything. I would put it on my cereal if it were socially acceptable.
I didn't think this was worth putting up but my mother asked me to and she's the only person who reads this blog besides me :P
Ingredients
1 loaf French bread, sliced
2-3 T. butter, melted
2-3 T. olive oil
3 cloves of garlic, pressed
1 large sprig rosemary, chopped
Directions
1. Place slices of bread on a cookie sheet and toast (I usually make this with something else so I just put it in with whatever temperature the oven happens to be on, but 350 is fine) until JUST beginning to harden, but not brown
2. Combine melted butter, olive oil, garlic, and chopped rosemary
3. Brush mixture on bread slices and continue to toast for another 5-10 minutes**
**If the toast doesn't toast on the bottom, toast one side first then turn over to brush on the mixture
I didn't think this was worth putting up but my mother asked me to and she's the only person who reads this blog besides me :P
Ingredients
1 loaf French bread, sliced
2-3 T. butter, melted
2-3 T. olive oil
3 cloves of garlic, pressed
1 large sprig rosemary, chopped
Directions
1. Place slices of bread on a cookie sheet and toast (I usually make this with something else so I just put it in with whatever temperature the oven happens to be on, but 350 is fine) until JUST beginning to harden, but not brown
2. Combine melted butter, olive oil, garlic, and chopped rosemary
3. Brush mixture on bread slices and continue to toast for another 5-10 minutes**
**If the toast doesn't toast on the bottom, toast one side first then turn over to brush on the mixture
Monday, August 9, 2010
Jeanette's Chicken Salad
This is the best chicken salad I have ever had. I could probably eat a bathtub full of this stuff. (This isn't the nasty, mayonnaise-infested rubbish that people put in sandwiches, by the way; it's a stand alone dish). Many thanks to Jeanette for the recipe!
BTW: Since I'm breastfeeding and can't eat parsley, I replaced the parsley with several sprigs of dill and leaves from a couple sprigs of tarragon (a little goes a long way!) It made it much more savory, but not nearly as summery.
Ingredients:
2 lbs. chicken breast
1/2 cup* regular mayonnaise
1 tsp* honey
2-3 stalks chopped celery
1/2 cup* halved red grapes
handful of parsley chopped
salt and pepper
*All amounts are approximate, as I do it by sight. Tweak the amounts to suit your taste.
Directions:
Cook the chicken breast and allow to cool enough to handle. Shred chicken into small pieces. Chop celery, parsley and grapes and add to chicken. Add honey, salt and pepper, and mayonnaise. Mix and tweak to taste!
Another variation that I really like has dried cranberries and toasted walnut pieces instead of the grapes and celery; all the other ingredients stay the same. This is particularly good in the fall :)
BTW: Since I'm breastfeeding and can't eat parsley, I replaced the parsley with several sprigs of dill and leaves from a couple sprigs of tarragon (a little goes a long way!) It made it much more savory, but not nearly as summery.
Ingredients:
2 lbs. chicken breast
1/2 cup* regular mayonnaise
1 tsp* honey
2-3 stalks chopped celery
1/2 cup* halved red grapes
handful of parsley chopped
salt and pepper
*All amounts are approximate, as I do it by sight. Tweak the amounts to suit your taste.
Directions:
Cook the chicken breast and allow to cool enough to handle. Shred chicken into small pieces. Chop celery, parsley and grapes and add to chicken. Add honey, salt and pepper, and mayonnaise. Mix and tweak to taste!
Another variation that I really like has dried cranberries and toasted walnut pieces instead of the grapes and celery; all the other ingredients stay the same. This is particularly good in the fall :)
Tuesday, March 9, 2010
Avocado and Tomato Salad
This is like a deconstructed guacomole. Makes a nice, light lunch.
Ingredients
2 avocados, cut into bite-size chunks
2 tomatoes, cut into bite-size chunks
Lime juice from 1 lime (or lime juice to taste)
4 T. olive oil
Salt and fresh ground pepper to taste
1 garlic clove, very finely choppped (optional)
Directions
Mix it all together, being careful not to mush the avocados. If you put too much lime juice, add more pepper/salt (and visa-versa). You can add jalepenos or cilantro if you want to.
Ingredients
2 avocados, cut into bite-size chunks
2 tomatoes, cut into bite-size chunks
Lime juice from 1 lime (or lime juice to taste)
4 T. olive oil
Salt and fresh ground pepper to taste
1 garlic clove, very finely choppped (optional)
Directions
Mix it all together, being careful not to mush the avocados. If you put too much lime juice, add more pepper/salt (and visa-versa). You can add jalepenos or cilantro if you want to.
Sunday, March 7, 2010
Beetroot with apples and goat cheese
Exactly like it sounds. This is a surprisingly tasty recipe, despite the oddity of the combination. This is a great way to get your folate/fiber! My cousin Ilya made this recipe for me when I was visiting him, and it has made a beetroot fan out of this previous hater.
Ingredients
3 cooked beetroots (I buy them packaged, since I'm lazy, but if you are hardcore you can peel and steam them yourself)
2 granny smith apples, cored
Goat cheese
Directions
1. Preheat oven to 375
2. Slice the beetroots and apples horizontally into 1/2 inch slices
3. Place the apples onto an aluminium foil lined cookie sheet and place the sliced beats on top
4. Put goat cheese on top, amount depending on your taste (I like it sliced into medallions [or the undignified "crottes", as they say in France], but you can crumble it on top if you want to keep it light)
5. Cook until goat cheese begins to melt and turn brown; the apples should be softened by now (and soaked with beetroot juice)
Just slice and enjoy! An excellent side dish.
Ingredients
3 cooked beetroots (I buy them packaged, since I'm lazy, but if you are hardcore you can peel and steam them yourself)
2 granny smith apples, cored
Goat cheese
Directions
1. Preheat oven to 375
2. Slice the beetroots and apples horizontally into 1/2 inch slices
3. Place the apples onto an aluminium foil lined cookie sheet and place the sliced beats on top
4. Put goat cheese on top, amount depending on your taste (I like it sliced into medallions [or the undignified "crottes", as they say in France], but you can crumble it on top if you want to keep it light)
5. Cook until goat cheese begins to melt and turn brown; the apples should be softened by now (and soaked with beetroot juice)
Just slice and enjoy! An excellent side dish.
Spinach with rice
Turkish soul food. This is surprisingly awesome for something that's good for you.
Ingredients
About 10-12 ounces of spinach (I use frozen, but fresh is always good!)
1 garlic clove, finely chopped
1 medium onion, chopped
1 medium tomato, diced
1/3 cup rice (I like basmati)
Olive oil for cooking
Salt and pepper to taste
(serve with plain yogurt)
Directions
1. Saute onion in olive oil in a medium pot (not a frying pan), adding the garlic a little later (garlic scorches, so be careful!)
2. Add spinach, tomato, rice, salt and pepper to the pot.
3. Cover the lid and cook for about 20 minutes on medium-low heat. The rice should be cooked through, but make sure before you take it off the burner
Ingredients
About 10-12 ounces of spinach (I use frozen, but fresh is always good!)
1 garlic clove, finely chopped
1 medium onion, chopped
1 medium tomato, diced
1/3 cup rice (I like basmati)
Olive oil for cooking
Salt and pepper to taste
(serve with plain yogurt)
Directions
1. Saute onion in olive oil in a medium pot (not a frying pan), adding the garlic a little later (garlic scorches, so be careful!)
2. Add spinach, tomato, rice, salt and pepper to the pot.
3. Cover the lid and cook for about 20 minutes on medium-low heat. The rice should be cooked through, but make sure before you take it off the burner
Basmati Rice (How to cook basmati rice)
I don't really get why people make "minute rice". It takes just as long, is easily as complicated, and tastes, quite frankly, gross. Here is a simple way to cook basmati rice, which tastes and smells about a thousand times better.
Ingredients (for about 2 people)
1 cup of basmati rice
2 cups of water
1 T. butter
1 tsp. salt
(Double for more servings; just make sure that there is exactly twice as much water as rice)
Directions
1. Wash basmati rice 3 times
2. Soak rice in water for approximately 30 minutes (it should start to look whitish, which is possible for rice, believe it or not)
3. Drain the soaking water, then add the water to cook it in
4. Put on the stove on medium, placing the salt and butter directly on top of the water
5. Allow to boil uncovered; when the water reaches just below the rice line, turn the stove down to low and cover the pot
6. Cook for an additional 10 minutes (keep covered on low heat)
7. Fluff before serving
Ingredients (for about 2 people)
1 cup of basmati rice
2 cups of water
1 T. butter
1 tsp. salt
(Double for more servings; just make sure that there is exactly twice as much water as rice)
Directions
1. Wash basmati rice 3 times
2. Soak rice in water for approximately 30 minutes (it should start to look whitish, which is possible for rice, believe it or not)
3. Drain the soaking water, then add the water to cook it in
4. Put on the stove on medium, placing the salt and butter directly on top of the water
5. Allow to boil uncovered; when the water reaches just below the rice line, turn the stove down to low and cover the pot
6. Cook for an additional 10 minutes (keep covered on low heat)
7. Fluff before serving
Roasted Red Potatoes with Garlic and Rosemary
Ingredients
-About 2.5 lbs. washed red potatoes, cut into even chunks (smaller potatoes in 4, medium potatoes into 6, etc.)
-8+ sprigs of fresh rosemary, coarsely chopped (I use the whole package)
-1/3 cup olive oil
-3-6 cloves of garlic, minced/pressed
-1 tsp. of salt (plus more for sprinkling)
Directions
1. Preheat oven to 350
2. Mince garlic cloves and rub the 1 tsp. of salt into them to create a sort of "paste". The salt should be almost fully absorbed.
3. Add garlic to a large bowl, mix in with half the rosemary and the olive oil, mix together
4. Coat the potatoes in the olive oil
5. Put into a roasting pan (we don't have one, so we use a cookie sheet lined with aluminium foil) so that they are evenly spaced
6. Cook for about 45-55 minutes, or until it starts looking dryer and slightly brown on the bottom
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