Side Recipes
Parsley Potatoes
Description:
This elegant side dish never fails to impress dinner guests. They are very easy, but complement prime rib quite well.
Ingredients:
1 cup bread crumbs, finely crushed
¼ t. black pepper
¼ t. paprika
1 large onion, sliced in ½ inch rings
8 medium potatoes, washed and peeled
2 T. olive oil
4 T. fresh parsley, finely chopped
Non-stick cooking spray
Instructions:
Preheat oven to 350.
Place first three ingredients in a shallow bowl or plastic bag and mix well. Spray a shallow baking pan with cooking spray. Spread the onion rings evenly across the bottom of the pan. Coat the washed and peeled potatoes with olive oil, and coat with crumbs. Place the potatoes on top of the onions. Cover with foil and bake for about 1 hour, until potatoes are fork tender. Remove the cover for the last 20 minutes of baking and turn the potatoes over to allow them to brown evenly. Just before serving, sprinkle with fresh parsley. Serve with an onion ring on top.
Palak Paneer Recipe
Description:
Fresh spinach, ricotta cheese, yogurt and spices never tasted so good! Serve over basmati rice, or with naan for a delicious meatless meal.
Ingredients:
8 T. olive oil
3 cloves garlic, chopped
2 T. fresh ginger root, grated
¾ cup red onion, finely chopped
3 T. red pepper flakes
3 t. ground cumin
1 ½ t. ground coriander
1 ½ t. ground turmeric
1 cup plain yogurt
4 pounds fresh spinach, washed thoroughly and torn into pieces
2 medium tomatoes, quartered
¼ cup fresh cilantro
12 oz ricotta cheese
Instructions:
Saute onion, garlic and ginger in 3 T. olive oil until brown. Add pepper flakes, cumin, coriander, turmeric and yogurt. Add spinach in small batches, stirring to cook down spinach. Remove from heat. Let stand for 10 minutes.
Pour spinach mixture into blender, add tomato and cilantro. Blend until spinach is finely chopped, about 30 seconds. Pour back into pan and keep warm.
Heat remaining 3 T. olive oil in frying pan over medium heat, add ricotta cheese and fry until brown. Drain and add to spinach. Cook for 10 more minutes over low heat.
White Chili Recipe
Description:
A great low-fat meal that can be made ahead of time and reheated. This recipe is also easy to put in the slow cooker in the morning, and come home to a hearty supper.
Ingredients:
1 ½ pounds boneless skinless chicken breast halves, cubed
1 medium onion, chopped
1 T. olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 jalapeno peppers, seeded and minced
½ t. garlic powder
½ t. ground ginger
½ t. sea salt
½ t. dried sage
½ t. ground cumin
½ t. ground white pepper
¼ cup butter
¼ cup flour
2 cups chicken broth
2-14 oz cans Great Northern Beans, undrained
Instructions:
In a large skillet over medium heat, sauté chicken and onion in oil. Remove from pan. Sauté peppers and garlic in same pan. Return chicken to the pan. Add the spices and mix thoroughly.
In a small saucepan, melt butter, add flower and make a roux. Add the chicken broth and mix well. Add this mixture to the chicken and vegetables. Add the beans to the mixture, and simmer 20 minutes, or until heated all the way through.
Sweet Potato Fries
Description:
A tasty and healthy alternative to French Fries! Using coconut oil adds a tropical flavor to this side dish that goes great with grilled pork tenderloin.
Ingredients:
2 Sweet Potatoes, medium sized
2 tsp. Olive or Coconut Oil
Instructions:
Preheat oven to 400F. Scrub sweet potatoes well. You can also peel the potatoes if you want to, but leaving the skin on adds fiber. Cut into ¼” thick strips.
In a large mixing bowl, mix potatoes with oil, tossing to coat well.
Place n a single layer on an ungreased baking sheet. Bake 20-30 minutes, stirring occasionally to prevent sticking and burning. Fries will be done when they are soft and tender when pierced with a fork.
Serve hot.
Loaded Sweet Potatoes
Description:
Try these sweet potatoes made with cream cheese and nuts. They are fantastic! Sweet and creamy twice-baked style sweet potatoes are sure to become a family favorite.
Ingredients:
4 medium sweet potatoes
1-8 oz package cream cheese, softened
½ cup butter, softened
¼ c packed brown sugar
2 eggs, beaten
2 T. chicken broth
½ t. salt
½ t. ground cinnamon
¾ cup chopped pecans
Instructions:
Preheat oven to 350.
Microwave sweet potatoes until tender. Cut potatoes in half lengthwise, and scoop out pulp, leaving a shell. Set the shells aside, place the pulp in a mixing bowl. Mash the sweet potatoes with butter and broth. Add the cream cheese, brown sugar, eggs, salt, and cinnamon and mix well. Stir in nuts. Fill the shells with the sweet potato mixture. Place in greased shallow 1 ½ quart baking dish. Bake uncovered for 35-45 minutes, or until hot all the way through.
Cioppino Recipe
Description:
A delight for the seafood lover. This takes time to make, but the resulting flavors are exquisite. Try a batch soon.
Ingredients:
¼ c olive oil
1 large onion, chopped
6 cloves garlic, minced
1 green bell pepper, seeded and chopped
½ cup fresh parsley
2 t. dried basil
1 t. dried oregano
1 t. dried thyme
1-28 oz can crushed tomatoes
1-8 oz can tomato sauce
½ cup water
1/8 t. cayenne pepper
1 cup white wine
1-10 oz can minced clams, drained (reserve juice)
25 mussels, cleaned and debearded
30 shrimp
12 oz scallops
1 pound pollock fillets, cubed
Instructions:
Sauté the onion, garlic, and pepper in olive oil until tender. Add parsley, basil, oregano, thyme, tomatoes tomato sauce, water, cayenne pepper, and juice from clams. Stir well, bring to boil, then reduce heat and simmer 2 hours, adding wine a little at a time.
Just before serving, add clams, mussels, shrimp, scallops, and pollock. Turn heat up to medium high and stir. Cook until the mussels open, about 10 minutes.
