Feeds:
Posts
Comments

Archive for the ‘Side Dish’ Category

Apple Cranberry Salsa

Ingredients:

1 medium red onion, finely chopped (about 2 C)

2 apples, cored and chopped

1 jalapeno, seeds & ribs removed, diced

1 1/2 C water

1/2 C apple cider vinegar

1 tsp salt

1/2 C sugar

2 Tbsp honey

4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed

 

Directions:

In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat.  Bring to a boil, then reduce heat to low.  Cook for five minutes or until onions are translucent.  Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.

 

Remove from heat and add salsa to clean jars.  On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace.  Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings.  Process in a water bath for 10 minutes.  Remove each jar with tongs and let cool on the counter.

 

Yield: 4 half-pints

Time: 1 hour

 

**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal.  Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats.  While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.

 

Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington

Read Full Post »

Apple & Herb Stuffing for All Seasons

Ingredients:

6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg

 

Directions:

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

* On a technical note, I insist upon calling stuffing what is actually dressing, even though I know it is wrong. Although they use the same recipes, stuffing goes inside the bird, dressing is baked outside, and I insist that it is better outside the bird. When making stuffing to, uh, stuff, uh, places, one must cook the bird to a higher-than-normal temperature to ensure that the stuffing inside is free from undercooked poultry drippings. Seeing as most turkey is dry enough, I see no point in helping it along.

 

http://smittenkitchen.com/blog/2013/11/apple-and-herb-stuffing-for-all-seasons/

Read Full Post »

Creamy Roasted Red Pepper & Kale Penne

4 red bell peppers

3/4 lb penne pasta

1 bunch kale, stemmed and chopped

1/4 C olive or other oil

3/4 C jarred salsa

2 cloves garlic, minced

5 oz goat cheese, crumbled

 

  1. working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes.  Peel, seed and chop.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
  3. In a large skillet, heat the oil over medium-high heat. Add the peppers, salsa and garlic.  Cook until the garlic is fragrant and the salsa is reduced slightly, 3-5 minutes.  Remove from heat and transfer 2/3 of the pepper mixture to a blender.  Add 1/2 C pasta cooking water and half the goat cheese.  Puree until smooth, then return the pepper sauce to the skillet.  Add the past and kale and toss over low heat until coated, adding mroe pasta water as needed; season with salt and pepper.  Serve with the remaining goat cheese.

 

 

Recipes from RachelRayMag.com

Read Full Post »

Roasted Potatoes & Peppers

2lbs potatoes, cut into 1-inch chunks

3/4lb mixed hot chile peppers (or as hot as you like)

3/4lb bell peppers

Olive oil (or other oil) for drizzling

1 1/2 tbsp. coarsely chopped fresh rosemary

Sea salt and pepper

 

Preheat the oven to 425°.  Toss all the ingredients together on a large baking sheet.  Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.

Read Full Post »

Squash with White Beans & Bacon

Ingredients:

4 slices bacon

1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**

1 cup low sodium chicken broth

1 Tbsp chopped fresh oregano leaves

Kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 Tbsp red wine vinegar

 

Directions:

  1. Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces.  Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper.  Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more.  Add the beans and vinegar and heat through, 2 minutes.  Top with the bacon.

 

Recipe from Martha Stewart’s Living Simple Magazine

**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash!   The skins are edible.  Recipe also works with sugar pie pumpkins & butternut.

Read Full Post »

Sweet Corn & Pepper Salsa

INGREDIENTS :

4 ears of sweet corn

6ea mixed sweet & hot peppers

1 medium sweet onion

2 garlic cloves, minced

1 pint cherry tomatoes

1 bunch cilantro, chopped

Vegetable oil

Salt & pepper

Lemon juice

 

Directions:

  1. Cut corn kernels from the ears of corn.
  2. Dice the peppers & onions.
  3. Sauté onions & garlic in a little oil over medium heat until fragrant.
  4. Add corn & peppers and sauté until tender.
  5. Season with salt, pepper & lemon juice.
  6. Add halved tomatoes & cilantro. Let cool.
  7. You can serve immediately but it will be better the next day!

This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice-rubbed pork, grilled fish, steak, chicken, or try mixing with beans or gilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA.

Recipe from the Washington State Farmers Market Association, http://www.wafarmersmarkets.com

Read Full Post »

Pickled Cherry Peppers

Ingredients:

5 cups commercial 5% vinegar (white or cider *)

1 cup water

4 tsp pickling salt

2 tsp sugar

2 pounds fresh peppers (jalapeno, etc.)

3-6 slices from a peeled carrot, optional

1/2 slice of onion, optional

 

Directions:

Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled peppers.

Make a brine.  Place the vinegar, water, pickling salt, and sugar in a medium (2 QT) non-reactive (stainless or enamel) saucepan or kettle.  Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar.  Cover and keep hot over low heat while you prepare the peppers.

Wash the peppers and slice 1/4” thick; discard the stem ends**.  If using the carrot and onion, place 1-2 pieces of each in the jar.  Pack the pepper slices into the sterilized pint jars.  2 pounds of peppers should make at least 3 pints; pack the peppers tightly, but do not crush them.

Ladle the hot brine over the sliced peppers in the sterilized jars.  Clean the rim of the jar with a clean towel and place canning lids securely on jars.  Process pints in a boiling water bath for 10 minutes.  Cool & store up to one year.

*cider vinegar will leave your brine cloudy, whereas white vinegar will be clear.

**I stemmed, seeded and sliced my cherry peppers for one jar and then did the remaining jars whole.  You could also stem & seed, but not slice them if you wanted to stuff the picked peppers later.

Recipe from: http://www.examiner.com/article/easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers

Read Full Post »

Older Posts »