Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Tuesday, February 16, 2016
Nadia's Spicy Cold Soba Noodles
This can be made peanut-free. To make a peanut-free version, replace the peanut butter with tahini and the peanuts with sesame seeds.
INGREDIENTS
Dressing:
1/3 cup soy sauce
2 Tbsp brown sugar
1 Tbsp molasses
1 Tbsp sesame oil
2 Tbsp grapeseed (light) oil
3 Tbsp rice wine vinegar
2 Tbsp peanut butter
2 Tbsp Sriracha or chili paste
1-12oz package Soba noodles
4 green onions (sliced)
2 cups red cabbage (shredded)
1 red bell pepper (thinly sliced)
¾ cup carrot (shredded)
1 cup broccoli (sliced thin)
¼ cup cilantro (roughly chopped)
1 cup cooked chicken (shredded) (optional)
¼ cup peanuts (chopped)
INSTRUCTIONS
1. Cook soba noodles according to package directions. Rinse with cold water and drain well.
2. In large bowl, mix all of the ingredients for the dressing together.
3. Add the cooked noodles and all of the vegetables and chicken.
4. Mix until combined and sprinkle top with the peanuts.
Couscous Salad with Tomatoes and Mint
Another hot-weather favorite from Cole and Mandy.
INGREDIENTS
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional
INSTRUCTIONS
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/couscous-salad-with-tomatoes-and-mint-recipe.print.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/couscous-salad-with-tomatoes-and-mint-recipe.print.html?oc=linkback
INGREDIENTS
3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green), chopped
1/2 cup toasted pine nuts, optional
INSTRUCTIONS
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/couscous-salad-with-tomatoes-and-mint-recipe.print.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/couscous-salad-with-tomatoes-and-mint-recipe.print.html?oc=linkback
Middle Eastern Rice with Black Beans and Chickpeas
Cole and Mandy like this simple rice dish with Middle-Eastern flavors when it's hot outside in an Arizona summer.
INGREDIENTS
1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste
INSTRUCTIONS
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
INGREDIENTS
1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste
INSTRUCTIONS
Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.
Sunday, October 24, 2010
Guacamole
Marina sent me the guacamole recipe that they use at El Torito. Since she and Cole are living in Phoenix now, they eat guacamole at every meal and drink guacamole margaritas. So, since they say this recipe is great, and I guess they would know. Thanks guys, and can't wait to try it!
El Torito Guacamole
3 Avocado halves
1/2 lime
1 small chile pepper - diced
salt and pepper to taste.
1/2 cup pico de gallo (I used store bought but if you want to make it yourself its chopped onions, tomatoes, and cilantro - do not substitute salsa)
1 tbspn garlic powder
1) Scoop avocado out of skin.
2) Add chile pepper and juice of lime
3) Mash with fork (it is very important to make sure you completely crush the little diced chile peppers or someone is going to have a very hot mouth)
4) Add remaining ingredients and fold (not mash) together.
El Torito Guacamole
3 Avocado halves
1/2 lime
1 small chile pepper - diced
salt and pepper to taste.
1/2 cup pico de gallo (I used store bought but if you want to make it yourself its chopped onions, tomatoes, and cilantro - do not substitute salsa)
1 tbspn garlic powder
1) Scoop avocado out of skin.
2) Add chile pepper and juice of lime
3) Mash with fork (it is very important to make sure you completely crush the little diced chile peppers or someone is going to have a very hot mouth)
4) Add remaining ingredients and fold (not mash) together.
Tuesday, November 24, 2009
Praline Yams
2 2lb8oz cans yams
2/3 c orange juice
1 tsp grated orange rind
5 tsp brandy
2 tsp salt
pepper to taste
1 tsp ground ginger
4 tsp butter
1/3 c light brown sugar
3 egg yolks
Topping:
2/3 c brown sugar
1 stick butter, melted
1 c chopped pecans
1 tsp ground cinnamon
In a mixing bowl beat the yams, then beat in the rest of the casserole mixture. Butter a 12 in baking dish and pour the casserole mixture in. Mix all the topping ingredients and put on top of the casserole mixture evenly. Bake at 350 for 45 min, let stand 10 min before serving.
2/3 c orange juice
1 tsp grated orange rind
5 tsp brandy
2 tsp salt
pepper to taste
1 tsp ground ginger
4 tsp butter
1/3 c light brown sugar
3 egg yolks
Topping:
2/3 c brown sugar
1 stick butter, melted
1 c chopped pecans
1 tsp ground cinnamon
In a mixing bowl beat the yams, then beat in the rest of the casserole mixture. Butter a 12 in baking dish and pour the casserole mixture in. Mix all the topping ingredients and put on top of the casserole mixture evenly. Bake at 350 for 45 min, let stand 10 min before serving.
Monday, November 23, 2009
Pumpkin Soup
A St. Clair Family Thanksgiving favorite.
4 tbsp butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree
4 cups chicken broth
1 tsp salt
1/2 tsp curry powder
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1/4 tsp ground ginger
1 bay leaf
1 cup half and half
In a medium soup pot, melt butter or margarine. Saute onion and leet, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in a blender for a smoother texture, or in food processor fitted with metal blade.
At this point, you may refrigerate it for up to 2 days or freeze.
Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally, until heated through. Adjust seasonings.
4 tbsp butter
1 large onion, chopped
1 medium leek, white part only, chopped
1 pound canned pumpkin puree
4 cups chicken broth
1 tsp salt
1/2 tsp curry powder
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
1/4 tsp ground ginger
1 bay leaf
1 cup half and half
In a medium soup pot, melt butter or margarine. Saute onion and leet, stirring occasionally, until soft. Stir in pumpkin, chicken broth, salt, spices, and bay leaf. Bring to a boil. Lower heat and simmer, uncovered, for 15 minutes, stirring occasionally. Remove the bay leaf. Puree the mixture in batches in a blender for a smoother texture, or in food processor fitted with metal blade.
At this point, you may refrigerate it for up to 2 days or freeze.
Return to soup pot. Add half-and-half and cook over moderate heat, stirring occasionally, until heated through. Adjust seasonings.
Thursday, November 12, 2009
Nadia's Red Lentils
Nadia is my friend from UCI rowing. She gave me this yummy recipe:
Here is a recipe I created and used to make all the time when I was in London. It warmed me up and reminded me of home when it got cold!
Mexican-style Red Lentils
1 small yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1-2 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp tomato paste
1 Bay leaf
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp crushed red pepper flake
1-1/2 cup red lentils
3 Tbsp fresh cilantro (optional)
1. In a large pot, sautee everything (except the lentils and the cilantro) in olive oil until the veggies are soft... about 8-10 mins.
2. Add lentils and cover with water (just so all the lentils are covered).
3. Cook for 30-35 mins on med-high heat until lentils are tender.
4. Stir in the fresh cilantro at the end.
It is good as a soup or with corn chips or crusty bread!
Here is a recipe I created and used to make all the time when I was in London. It warmed me up and reminded me of home when it got cold!
Mexican-style Red Lentils
1 small yellow onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1-2 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp tomato paste
1 Bay leaf
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
1 tsp oregano
1/2 tsp salt (or to taste)
1/4 tsp crushed red pepper flake
1-1/2 cup red lentils
3 Tbsp fresh cilantro (optional)
1. In a large pot, sautee everything (except the lentils and the cilantro) in olive oil until the veggies are soft... about 8-10 mins.
2. Add lentils and cover with water (just so all the lentils are covered).
3. Cook for 30-35 mins on med-high heat until lentils are tender.
4. Stir in the fresh cilantro at the end.
It is good as a soup or with corn chips or crusty bread!
Saturday, September 26, 2009
Easy Peasy Jalapeno Cornbread
I made this today for football day! Go Michigan! Go Texas! USC...I am still mad at you for losing to UW.
Ingredients:
1 Trader Joe's Cornbread Mix box
3 jalapenos, seeded and cut into large pieces
Throw the jalapenos into a food processor and pulse 4-5 times. Add the dry cornbread mix and pulse until jalapenos are well-blended. Add the wet ingredients called for on the box and mix until just blended. Bake at 350 for 40 min.
I served it with honey and butter. Yum!
Ingredients:
1 Trader Joe's Cornbread Mix box
3 jalapenos, seeded and cut into large pieces
Throw the jalapenos into a food processor and pulse 4-5 times. Add the dry cornbread mix and pulse until jalapenos are well-blended. Add the wet ingredients called for on the box and mix until just blended. Bake at 350 for 40 min.
I served it with honey and butter. Yum!
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