2 Belgian endives, washed and cut in half lengthwise (cut a bit off the bottom stalk)
2 tablespoons extra virgin olive oil
Salt and fresh ground pepper to taste
Pinch of raw sugar and cinnamon to taste
1 ½ tablespoons balsamic vinegar
Heat olive in a skillet over the stove. Add the endive, skin side down, and cook over medium-high heat until golden brown. Turn over, and sprinkle with salt, pepper, and raw sugar. Cook until brown, adding a little more olive oil if needed. Turn over, sprinkle once more with salt and pepper, and add the balsamic vinegar. Sprinkle with cinnamon to taste. Cook a few minutes, allowing time for the flavors to blend and soak in. Turn over once more, mixing slightly, so the flavors blend into the other side. Can be served warm or at room temperature, as a salad. (2 servings; recipe is easily doubled).
Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
Baked Tomatoes
3 medium tomatoes
3 medium cloves garlic, pressed
Salt, fresh ground pepper
Extra virgin olive oil
Italian seasoning, Herbes de Provence, or other herbs- (one or more of the following: rosemary, thyme, basil, oregano, sage or tarragon).
Wash the tomatoes, cut the tops off, and cut each tomato (widthwise) in half. Lay the tomatoes on a baking tray with non-stick paper. Sprinkle the tomatoes with salt and pepper. Spread the pressed garlic over the top, and sprinkle with the herbs of your choice. Drizzle olive oil over the tops of the tomatoes- (about 1 tablespoon, or as needed). Bake in a pre-heated 350 degree oven approximately 40 minutes, until soft and caramelized. Serve warm. (3 servings)
3 medium cloves garlic, pressed
Salt, fresh ground pepper
Extra virgin olive oil
Italian seasoning, Herbes de Provence, or other herbs- (one or more of the following: rosemary, thyme, basil, oregano, sage or tarragon).
Wash the tomatoes, cut the tops off, and cut each tomato (widthwise) in half. Lay the tomatoes on a baking tray with non-stick paper. Sprinkle the tomatoes with salt and pepper. Spread the pressed garlic over the top, and sprinkle with the herbs of your choice. Drizzle olive oil over the tops of the tomatoes- (about 1 tablespoon, or as needed). Bake in a pre-heated 350 degree oven approximately 40 minutes, until soft and caramelized. Serve warm. (3 servings)
Mashed Potatoes with Rosemary and Garlic
FOR EVERY CUP OF MASHED POTATOES, ADD THE FOLLOWING INGREDIENTS:
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
6 tablespoons hot chicken or vegetable stock
1 tablespoon plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
½ medium clove garlic, pressed
½ teaspoon crushed rosemary
Salt and pepper to taste
Mash and combine all the ingredients. Correct the seasoning. Serve immediately, while still warm.
Oven Roasted Crispy Potatoes
About 12 small red or fingerling potatoes
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
1/8 cup olive oil+1/8 cup vegetable oil, mixed together, or 1/4 cup light olive oil
3 teaspoons crushed, dried thyme
3 teaspoons summer savory
2 teaspoons salt
Fresh ground black pepper
Preheat oven to 425 degrees, and cover a cookie sheet or rectangular baking dish with non-stick aluminum foil. Wash the potatoes and, leaving the skin on, slice into very thin slices. Dry potatoes on paper towels and place in a large bowl. Slowly pour some of the oil in, and mix with your hands- (you may need more or less oil, depending on the size of the potatoes; there should be enough oil to coat all of the potato slices well). Add the salt and spices and sprinkle with pepper; mix well, and spread the potato in 2 layers in the prepared pan. Bake 35-45 minutes, or until top slices are crisp and golden brown. (The slices on the lower level will still be soft). Correct the seasoning, and serve warm with a metal spatula. (Approximately 3 servings).
Polenta-Mushroom Squares
3 cups gfcf vegetable stock
¾ cup polenta
6 oz. fresh mushrooms (about ¾ of a small package)
1 onion
Salt, fresh ground pepper and fresh ground nutmeg to taste
2 tablespoons fresh chopped parsley
Olive oil, for sautéing
In a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring occasionally. (20 minutes for long cooking polenta, 5 minutes for short cooking; follow package directions). Meanwhile, wash and cut the tops of the stems off the mushrooms, and slice thinly. Chop the onion very fine. Heat 1 ½ tablespoons olive oil in a saucepan, and sauté the onions over medium-high heat about 5 minutes, until soft. Add the mushrooms and cook about 2 minutes more, until tender, adding more olive oil if needed. Sprinkle liberally with salt, fresh ground pepper and nutmeg. Stir in the parsley. When polenta is ready, pour in the mushroom mixture and stir. Pour the polenta into an oiled 9x9 inch square pan and let cool several hours. The polenta will firm up in this time.
Shortly before serving, coat the bottom of a large frying pan with olive oil, and heat. Cut the polenta into squares and place in the frying pan. Saute over medium to high heat, until light golden brown and crusty. Flip with a spatula, and cook the other side until golden. Remove to a serving dish; serve warm. This side dish goes well with roast chicken or barbecued fish. (Approximately 5-6 servings).
¾ cup polenta
6 oz. fresh mushrooms (about ¾ of a small package)
1 onion
Salt, fresh ground pepper and fresh ground nutmeg to taste
2 tablespoons fresh chopped parsley
Olive oil, for sautéing
In a medium saucepan, bring the vegetable stock to a boil. Slowly add polenta in a thin stream, stirring constantly to prevent lumps. Cover and cook over low heat until tender, stirring occasionally. (20 minutes for long cooking polenta, 5 minutes for short cooking; follow package directions). Meanwhile, wash and cut the tops of the stems off the mushrooms, and slice thinly. Chop the onion very fine. Heat 1 ½ tablespoons olive oil in a saucepan, and sauté the onions over medium-high heat about 5 minutes, until soft. Add the mushrooms and cook about 2 minutes more, until tender, adding more olive oil if needed. Sprinkle liberally with salt, fresh ground pepper and nutmeg. Stir in the parsley. When polenta is ready, pour in the mushroom mixture and stir. Pour the polenta into an oiled 9x9 inch square pan and let cool several hours. The polenta will firm up in this time.
Shortly before serving, coat the bottom of a large frying pan with olive oil, and heat. Cut the polenta into squares and place in the frying pan. Saute over medium to high heat, until light golden brown and crusty. Flip with a spatula, and cook the other side until golden. Remove to a serving dish; serve warm. This side dish goes well with roast chicken or barbecued fish. (Approximately 5-6 servings).
Yam and Applesauce Souffle
4 large yams or sweet potatoes (3 cups worth)
5 tablespoons non-hydrogenated vegetable shortening (Earth Balance)
½ teaspoon salt
½ teaspoon grated lemon zest
2 eggs, separated
¾ cup unsweetened applesauce
2 or 3 teaspoons pure maple syrup (to taste)
Peel the sweet potatoes or yams, cut in slices, and put them in a saucepan with enough water to cover. Boil until tender, about 15-20 minutes. Drain and place in a large bowl. Mash the potatoes with the shortening, salt, lemon zest, and beaten egg yolks. Stir in the applesauce. Season to taste with maple syrup; (you may need more or less, depending upon the sweetness of the yams). Cool slightly. Beat the egg whites until stiff. Stir a little bit of the egg whites into the yam mixture to loosen it a bit; then fold in all of the egg whites. Pour into an oiled casserole or soufflé dish with a 7 inch diameter. Bake in a pre-heated 350 degree oven for about 40 minutes. Good served with pork tenderloin. (4 servings)
5 tablespoons non-hydrogenated vegetable shortening (Earth Balance)
½ teaspoon salt
½ teaspoon grated lemon zest
2 eggs, separated
¾ cup unsweetened applesauce
2 or 3 teaspoons pure maple syrup (to taste)
Peel the sweet potatoes or yams, cut in slices, and put them in a saucepan with enough water to cover. Boil until tender, about 15-20 minutes. Drain and place in a large bowl. Mash the potatoes with the shortening, salt, lemon zest, and beaten egg yolks. Stir in the applesauce. Season to taste with maple syrup; (you may need more or less, depending upon the sweetness of the yams). Cool slightly. Beat the egg whites until stiff. Stir a little bit of the egg whites into the yam mixture to loosen it a bit; then fold in all of the egg whites. Pour into an oiled casserole or soufflé dish with a 7 inch diameter. Bake in a pre-heated 350 degree oven for about 40 minutes. Good served with pork tenderloin. (4 servings)
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