SIDES RECIPES

Read through each recipe at least once before trying to cook it. Visualize what the end result will look like.

LEENA THE CHICK’S PEA’S (Chole)

This is the best garbanzo bean dish I have ever had. Thank you for sharing it with us Leena!!!

1 T oil
1 c. garbanzos soaked over night and cooked (30 minutes in a pressure cooker is best)
1 yellow onion diced
3 cloves garlic
1/2” piece fresh ginger
1/2 t sugar
Salt to taste
1/2 t. garam masala
Cayenne to taste
2 t. tamarind paste

Heat the oil in a wok on high heat, sauté the onion, garlic, and ginger until the onion starts to turn brown. Then add in the masala and cayenne and cook for one minute. Add the rest of the ingredients and simmer for 15 minutes.

SERVES 2-3

MINTED PEAS AND ONIONS

1/3 c. Ghee
20 ounces frozen peas thawed
1 med. Onion sliced
1/2 t. salt
1/4 t. ground black pepper
1 t. sugar
1/3 c. packed mint, chopped

In a heavy 12 inch skillet over medium heat, melt ghee, add onion, cook 2-3 min. then add peas. Add salt, pepper, sugar, and mint; cook about 8 more minutes. Serve immediately.

SERVES 4-6




RED BEANS AND RICE

2 lbs dried red or kidney beans
1/4 c. olive oil
2 lg. yellow onions, chopped
1 green bell pepper, chopped
2 stalks celery , chopped
6 garlic cloves minced or put through a press
ham hock or tasso 1/4 lb (optional)
S & P to taste
cayenne to taste
1/2 t. dried marjoram
2 bay leaves
1t sugar
12 oz good beer
hot cooked wild and long grain rice
12 green onions
12 bunch flat leaf parsley, chopped

Sort and rinse beans, set aside. Heat oil in a 6 qt. pot, add onion, garlic, celery and bell pepper, Sauté until vegetable begin to wilt. Add beans, tasso, salt, pepper, cayenne, marjoram, bay, sugar, beer, and enough stock or water to cover by a half inch. Bring to a boil, reduce heat and cover and simmer until beans are soft, about 3 hours; stirring occasionally. Discard bay leaves. To serve plate some rice and top with beans and their liquid. Sprinkle with green onions and parsley. I like to serve this with a big piece of cornbread.

SERVES 6


CAJUN CORN BREAD

I use my cast iron skillet for this (as I use it for almost everything), but you can use muffin pans too. Preheat the oven now! To 425F. Then put the cast iron skillet, coated with a little olive oil in the oven to heat it while you prepare the batter. It will take 20 minutes to get the pan hot enough. When the batter hits the pan it should sizzle. This will give the bottom of the bread a crispy crust!

1 c. flour
1 T baking powder
1/2 t salt
2 T sugar
1 c. yellow stone ground cornmeal
2 eggs slightly beaten
1/4 c. olive oil
1/4 c. whipping cream
1 small can cream style corn
2 cups sharp cheddar cheese, grated
1/2 c. milk
5 jalapenos seeds removed and minced

Sift flour, baking powder, salt, and sugar into a large bowl, then blend in cornmeal with a fork. Add the rest of the ingredients to bowl; stir until all the dry ingredients are moist. Pour the batter into the hot skillet. Bake 20 minutes.

SERVES 6-8


SPINACH BREAD – COMING IN SOON

SEARED TUNA WITH MANGGO COOLIE – COMING IN SOON


OVEN ROASTED POTATOES

One trick to this is a very hot oven.

Olive oil
As many as will fit in the pan with out crowding, Yukon gold potatoes; cut into large cubes 1 1/2” x 1 1/2”
Rosemary, enough to generously sprinkle over the potatoes
Minced garlic, enough to generously sprinkle over the potatoes
Lemon juice from 3-4 lemons about 1/2-2/3 c.
Lemon zest from one lemon
S & P

Preheat oven to 525 F. Coat the bottom of a cast iron skillet moderately (about 8T) with olive oil. Put the potatoes in the pan, top with lemon juice, then top with zest, rosemary, garlic, salt and lots of pepper. Put in the oven for 25 minutes remove the pan, flip the potatoes over, return to oven for 25 minutes then turn oven off; the potatoes will be done in another 10-30 minutes. Keep an eye on them!

HERB FRITTATTA

This is not just for breakfast, I serve it as a first course too.

2 T ghee or olive oil
1 dozen eggs, beaten with 3 T water
1 large handful, fresh basil, stems removed, chopped
1/2 bunch, fresh parsley, stems removed, chopped
1 handful fresh oregano, leaves removed, chopped
1/2 bunch spinach, stems removed, chopped
3/4 lb imported Greek feta, cubed
24 sun-dried tomatoes, soaked, drained and rough chopped
2 shallots, fine chop
salsa garnish
S & P

Pre-heat broiler. In a large bowl that you beat the eggs in, add the basil, parsley, oregano and mix well. Heat a pan over medium heat, add the ghee. Saute the shallots for 2-3 minutes, add the spinach, sauté 1 minute, add the egg mixture. Top with feta and sundried tomatoes, salt and pepper. Let this cook for another 1-2 minutes the put under the broiler ontil the eggs firm up and the cheese melts. To serve cut into pie shape wedges and top with salsa.

SERVES 4-6

SOBA NOODLES WITH SPICY TAHINI DRESSING

1/2 Lb soba noodles cooked al dente (5-7 min.) strain and chilled
3T peeled and finely chopped or minced fresh ginger root
1t. chili paste
4 cloves garlic
1/4 c. rice wine vinegar
1/4 c. tamari or soy
1 1/2 T. honey
1/2 c. tahini
1/3 c. water

Puree all of the above except for the noodles in a blender. This is probably enough dressing for 3 times the amount of noodles above. However it will keep refrigerated for 10-14 days. This dish is excellent served on top of the following blanched salad. You may even want to put a small piece of seared Tuna on to as well!

SWEET POTATO PONE

This is a decadent holiday treat, everyone will beg for this recipe so let them know where you got it, enough said!

2 1/2 lbs sweet potatoes peeled and quartered
1/2 c. butter
2 eggs, slt beaten
1 c. cream
1 1/2 t vanilla
2 T brown sugar
3/4 t. cinnamon
1/2 t. allspice
1/2 t. cloves
1/8 t. nutmeg
1/2 c. golden raisins
1/2 c. flaked coconut
1t. grated orange zest
1 t. grated lemon zest
1/2 c. flour
1 T. baking powder

Topping:
1 c. packed brown sugar
1/2 c. butter room temp.
3/4 c. chopped pecans
3/4 c. grape nuts cereal

boil potatoes for 20 min. or til tender, drain and mash. Preheat oven to 350. butter a 13 x 9 baking dish. Melt butter in saucepan and cook on med. Heat til nut brown in color (7min). Stir the butter and all of the ingredients EXCEPT the topping into the potatoes, mixing well. Put this into the baking dish, top with topping and bake for 30 – 40 minutes. For topping just mix all of it together.

BROCCOLI RABE CROSTINI – COMING IN SOON

CANNELINI BEAN BRUSCHETTA – COMING IN SOON

FENNEL WITH BLOOD ORANGES AND POMEGRANATE – COMING IN SOON