Archive for the 'Side Dish' Category

Roasted Potatoes with Herbed Cream Dipping Sauce

Published on September 16, 2011 in Appetizer, Quick & Easy, Side Dish and Vegetarian. 0 Comments

Happy Friday!  And a very cool one at that.  Fall is definitely coming, with temps at a high of 65 this weekend.  Brrr.

I’ve got a quick and ridiculously easy recipe for you this morning: Roasted Potatoes with an Herbed Cream Dipping Sauce.  Roasted potatoes are a go-to staple for last minute meals; they’re easy and delicious (but let’s be honest, anything that’s even close to tasting like a French fry is delicious).  The real star here is the herbed cream dipping sauce.  It’s similar to sour cream, herbed veggie dip, etc. but MUCH healthier.  I pair it with roasted potatoes, vegetable crudités, chips, fish and chicken.  The dip makes an appearance at least once a week in my house so I always have the ingredients on hand.  At the beginning of the summer my mom gave me a planter filled with all sorts of herbs, but you can really use whatever herbs you have (although, I would stay away from rosemary).

Give the dipping sauce/dip a go this Sunday for football – your guests will have no idea it’s actually healthy for them :) .  On that note, the Pats are set to play the San Diego Chargers on Sunday and I’m making guacamole and crostini with California fig jam, prosciutto and gorgonzola cheese for my Eat the Enemy challenge.  Stay tuned for the recipes on Monday!

Roast Potatoes with Herbed Cream Dipping Sauce

Ingredients:

Roasted Potatoes:

  • Small –med red or fingerling potatoes
  • Garlic salt
  • Cracked black pepper
  • Olive oil

Herbed Cream Dipping Sauce:

  • 2 small containers plain Greek yogurt
  • 1/3 cup finely chopped mixed herbs (basil, chives, mint, thyme, etc.)
  • Garlic salt
  • Black pepper
  • 1 teaspoon fresh lemon juice (more to taste)

 

Directions:

  1. Preheat the oven to 465 degrees.
  2. Cut the potatoes into two inch cuts and place on a baking sheet
  3. Drizzle the potatoes with olive oil, garlic salt and freshly ground cracked pepper.
  4. Toss the potatoes to coat and bake for 20-30 minutes, until easily pierced by a fork.
  5. Meanwhile, in a small bowl, mix the Greek yogurt, herbs, lemon juice, garlic salt and pepper.
  6. Mix and refrigerate until ready to serve (allows the flavors to meld).
  7. Serve the warm potatoes with the cool dipping sauce.

Bon appetit!

-Christina

Roasted Carrots with Garlic & Thyme

Published on November 18, 2010 in Side Dish and Vegetarian. 0 Comments

As the cold weather billows through Boston this week, warm roasted veggies really hit the spot.  I’m not a big fan of raw carrots.  I can do them grated in Asian-style dishes or maybe a couple baby carrots dipped (generously) in a creamy dip, but raw hunks just hanging around in my salad…no thanks.  Roasted carrots however, are a whole other story :) .  Crank the oven to 450 and you get tender, flavorful, orange goodness.  Roasting also helps the main ingredient take on the spices and aromatics you add to the mix.  These Roasted Carrots with Garlic & Thyme are incredibly easy and may just be your new Thanksgiving tradition.  Enjoy!

Ingredients:

  • 5 med – large carrots
  • 1 tablespoon dried thyme
  • 1/2 tablespoon olive oil
  • 2 whole garlic cloves, skin on
  • S&P

Directions:

  1. Preheat the oven to 450 degrees.
  2. Peel carrots and cut into 4-5 inch chunks (some may need to be halved – it’s important that all of the carrots are roughly the same size so they’ll cook for the same amount of time).
  3. In a medium bowl combine carrots, olive oil, thyme, garlic cloves and S&P.  Mix to coat.
  4. Place Carrots and garlic on a baking sheet and roast for 15-20 minutes until the carrots are tender and fragrant.
  5. Peel the garlic cloves to reveal soft (spreadable!) roasted garlic.  Serve carrots and garlic warm.

Bon appetit!

-Christina


Horseradish Mustard Roasted Potatoes

Published on November 9, 2010 in Side Dish and Vegetarian. 3 Comments

Potatoes can be so versatile and easy to prepare; bake ‘em, roast ‘em, saute or fry.  I recently picked up a bottle of French’s Horseradish Mustard (two ingredients I cannot resist) and created a marinade/coating for some mini yukon golds.  Roasting provided the perfect avenue for taste and texture, producing a great potato with a subtle kick.  Three main ingredients is all you need, making this an excellent side dish for last minute company, an exciting brunch or a stress-free potato alternative to Thanksgiving mashed.  Enjoy!

Ingredients:

*Increase measurements based on # of people
  • 12 small yukon gold potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons horseradish mustard
  • S&P – go grainy on this, freshly ground black pepper and kosher salt

Directions:

  1. Preheat the oven to 450 degrees.  Spray a baking sheet with non-stick cooking spray.
  2. In a medium bowl combine the potatoes, olive oil and horseradish mustard.  Mix to coat.
  3. Spread the potatoes on the baking sheet and bake for 15-20 minutes.
  4. Serve warm and enjoy!

Bon appetit!

-Christina

Sweet Potato Quinoa with Black Beans & Feta

Published on July 23, 2010 in Side Dish and Vegetarian. 3 Comments

Quinoa – have you tried it?  The popular grain, pronounced “KEEN-wah,” has been all over menus and cookbooks for the past year.  I’ve certainly tried it, but never actually made it myself…until now :) .  Inspired by some of my favorite bloggers’ recent posts incorporating feta cheese, I combined quinoa, sweet potato, black beans, corn & feta to make a delicious & easy side dish with a southwestern flair.  This dish made it’s debut at dinner in my friend’s recently purchased condo – congrats Ang on being a homeowner!

Quinoa is super versatile and a little goes a long way (I used 1/2 cup dry quinoa and it made enough for 4 people!)  I can definitely see this healthy grain making it into many future dinners :) .

Ingredients:

  • 1/2 cup dry quinoa
  • 1 cup water
  • 1 medium sweet potato, cooked & chopped (I cooked mine in the microwave) 
  • 1/2 cup black beans
  • 1/2 cup frozen corn kernels
  • 1 tablespoon EVOO
  • 1/3 cup crumbled feta cheese
  • Juice of 1 lime or lemon 
  • S&P

Directions:

  1. Rinse & drain the quinoa.
  2. In a small pot, add the quinoa, water and pinch of salt then bring to a boil.  Reduce the heat, cover and simmer the quinoa for 15-20 minutes or until the liquid is absorbed.  Fluff and cool. 
  3. In a medium bowl, add the quinoa, EVOO, sweet potato chunks, black beans, corn, feta, lemon juice and S&P.  Mix to combine and serve chilled or at room temperature.

Bon appetit!

-Christina

Sauteed Shrimp & Corn Salad

Published on June 30, 2010 in Seafood and Side Dish. 2 Comments

Fact: In the past 2 weeks you cannot have gone to the supermarket without seeing bins upon bins of fresh corn for cheap.  12 for $1.99 at S&S; 4 for $1.99 at Shaws – how can you not grab a few???  There are even barrels to ‘husk your own’ prior to check out.  Corn on the cob (or off the cob in this recipe) is a summer staple you just can’t help to get excited for.  This recipe combines corn, shrimp and fresh herbs for a light but tasty dish – perfect for that upcoming 4th of July BBQ :) .  Heads up, this is definitely better when eaten the day of.

Ingredients:

  • 2 ears of corn
  • 1 green onion/scallion chopped
  • 1 tablespoon minced fresh basil
  • 1/2 tablespoon minced fresh mint
  • 16 frozen cooked shrimp, defrosted
  • 1 tablespoon butter or butter substitute (I used Smart Balance)
  • S&P

Directions:

  1. Fill a large pot with water & boil corn for 8 min.  Make sure the corn is left slightly ‘al dente’ because it will also be lightly sauteed.  When corn is cool enough to handle, slice off kernels with a knife.
  2. In a medium skillet over medium-high heat, melt the butter (or butter substitute) and add the corn kernels to saute for 3 minutes.
  3. Lower the heat to medium and add the green onions/scallions, basil, mint, shrimp and S&P.  Saute for another 3-4 minutes. 
  4. Serve warm & enjoy!

Bon appetit!

-Christina

If you’re going to a 4th of July BBQ, what are you bringing?

Mother's Day Menu Side Dish: Brussels Sprouts, Pancetta and Caramelized Onions

Published on May 12, 2010 in Side Dish. 0 Comments

Happy hump day friends!  Boston is gray and chilly this morning, but I think we’re in for a nice weekend.  In New England they say if you don’t like the weather, wait a minute and it will change.  How true!  Weather.com might say gusty winds and a few showers, and then we’ll end up having a heat wave.  On the flip side, you might expect sunshine all day and be met with a snowstorm while walking out the door (sans coat, I might add ;) ).  I’ve always envisioned New England meteorologists getting together right before a segment and flipping a coin…heads huh?  I guess that means I’ll say rain for today. :)

Back to last weekend’s Mother’s Day Menu…..the side dish!  For this dish I decided to go with Brussels Sprouts, Pancetta and Caramelized Onions; a recipe I originally saw in Williams-Sonoma: Dinner Parties.  I’ve always loved Brussels sprouts…boiled, roasted or baked…and I knew I love ‘em even more with some bacon, or in this case pancetta, added – yum!  I used the exact ingredients from the original recipe; however my measurements are a little different, so keep that in mind if you have the book at home.

Ingredients:

  • 4 cups Brussels sprouts
  • 1 medium onion
  • ½ lb. cut of pancetta (you can have the butcher/deli master do this for you)
  • ½ tablespoon butter
  • 1 ½ tablespoons olive oil
  • 1 teaspoon balsamic vinegar

Directions:

  1. Preheat the oven to 450 degrees.
  2. Dice pancetta into ½ inch pieces and cook in a skillet over med-high heat, until crisp.  Remove with a slotted spoon and place on a paper towel to dry/cool.  Do not throw out the pancetta fat!
  3. Quarter onion and sliced into thin strips.  Add ½ tablespoon butter to pancetta fat then add the onions.  Turn heat to low and cook uncovered for onions to caramelize.  This should take about 15-20 min.  Once caramelized, remove from heat.
  4. Cut Brussels sprouts in half length-wise.  Place in a bowl to coat with 1 ½ tablespoons of olive oil and 1 teaspoon balsamic vinegar.  I recommend using good balsamic vinegar, as roasting concentrates the flavor.
  5. Spray nonstick cooking spray on a large baking sheet and lay Brussels sprouts out in a single layer.  Sprinkle S&P, but go lightly on the ‘S’; pancetta is very salty itself. 
  6. Roast in the oven for 20 min.
  7. Place the onions back on med heat and add the Brussels sprouts and pancetta.  Cook to heat through and combine flavors.  Serve warm.

Enjoy!

-Christina

Carrot & Black Bean Salad with Mint & Feta

Published on April 30, 2010 in Salad, Side Dish and Vegetarian. 0 Comments Tags: , , .

Spring has most certainly sprung in Boston!  How fantastic is this warm weather?!?  I love being in the city during the spring, summer and fall….its the brutal winter that gets me every year – but that, my friends, has passed :) .  With sunshine comes bountiful produce and fresh herbs – one of my favorite ingredients for warm weather cooking!

In perusing the blogosphere this week, I saw some great posts on growing your own herb garden.  Store bought herbs can be a little pricey and often go bad within the week, so growing your own is a great option.  Never fear city/apartment dwellers – it is easy peasy to grow your own small garden at home in a windowsill or on a patio/fire escape – check out ‘how-to’s’ from Organic City Girl and Our Best Bites to learn how.  I think this just may be the spring I plant my own :) .

This carrot and black bean salad is one of my favorites; great flavors, light but filling and the perfect accompaniment to any spring/summer menu.  The mint really shines, giving the dish a wonderful freshness and the whole thing comes together in less than 10 min – you can’t beat it.

Could be perfect for a picnic date in Boston Common……just sayin’ ;)

Carrot & Black Bean Salad with Mint & Feta

Ingredients:

  • 2 cups shredded carrots
  • 1 ¼ cups canned black beans, rinsed
  • 2 med plum tomatoes, chopped (sliced cherry tomatoes work well too)
  • 1/3 cup crumbled feta cheese
  • Leaves from 5 short stalks of mint (15-20 min leaves), sliced into ribbons
  • Juice of ½ fresh lemon
  • 1 ½ tablespoons good extra-virgin olive oil
  • S&P

Directions:

  1. Mix all of the ingredients – yep, it’s that easy :) .

* Feel free to make this in advance and leave in the fridge for an hour or so to let the flavors further develop.

Enjoy!

-Christina

Any plans to enjoy the nice weather this weekend???