Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Sunday, March 19, 2017

Roasted Spring Vegetables #SundaySupper

A good roasting in a hot oven brings out the best in most vegetables. Theoretically a side dish, I love a plate of these for a vegetarian main course. When you add a garlicky dressing, your roasted spring vegetables can be elevated to center stage.



This week my Sunday Supper group is sharing easy spring recipes. Which puts me in mind of baby vegetables and spring lamb. Fortunately a nearby supermarket that always has a stock of baby veg so I picked up a selection. I ended up not using them all because my pan was full and if you want caramelized roasted spring vegetables, it is key not to crowd them in the pan.

If the baking pan is too full and there’s not room for air to move between the vegetables, they’ll just steam together and will not roast. Left behind were tiny bulbs of fennel and baby corn. Now I need to think of another recipe to make with those!

Ingredients
For the roasted vegetables:
7 oz or 200g each assorted baby vegetables
(I used small pickling onions, baby leeks, new carrots, baby zucchini and patty pan squash.)
1/4 cup or 60ml extra virgin olive oil

For the dressing:
Leftover oil from the vegetables
2 cloves garlic
2 tablespoons cloudy apple cider vinegar or your favorite good quality vinegar
1 teaspoon honey
Fine sea salt
Freshly ground black pepper

Method
Preheat your oven to 400°F or 200°C. I have a convection fan that I like to use for roasting as it circulates the heat more evenly. If you don’t, you can turn the oven up a few degrees to compensate.

Trim the vegetables of stems and scrub them clean. Since they are tiny, leave them whole. Pile them in a large mixing bowl.

Drizzle the olive oil over them and toss to coat. Sprinkle on some fine sea salt and give the veggies a couple of good grinds of black pepper. Toss to disperse the salt and pepper. You can use salad spoons but clean hands work the best. Plus, you are going to use your hands in the next step so might as well get them dirty. 



One by one, transfer the vegetables to a large baking pan, spacing them evenly. 

Put the vegetables in the oven to roast for 30-35 minutes or until they are golden and possibly a little charred in places.

There will be seasoned oil left in the bowl. We are going to use it for the dressing.

Grate or mince the garlic cloves into the oil. 



Add in the vinegar and honey and whisk to combine. Add another good pinch of salt and more freshly ground black pepper. Set aside. 



When the roasted spring vegetables are ready, remove them from the oven and scrape them and any sticky bits from the pan into the bowl with the dressing while they are still hot. 



Toss or stir to coat the vegetables with the dressing. Serve warm or at room temperature. 


Enjoy!

As I mentioned, this week our Sunday Supper tastemakers are sharing easy spring recipes. Check out this fabulous link list. Many thanks to our host, Anne of Simple and Savory and our event manager, Cricket of Cricket’s Confection.

Breakfast

Main Courses

Veggies and Sides

Pastas

Seafood

Cakes, Pies, and Sweets

Cookies and Bars

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Roasted Spring Vegetables - www.foodlustpeoplelove.com

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Sunday, March 12, 2017

Soy Glazed Sugar Snap Peas #SundaySupper

A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short.


We eat these every week or two as a side dish with pan-fried salmon and these fresh bright crunchy green peas go perfectly with that tender, rich fish. But I’ve got to tell you that these are so tasty you can even set them out as an appetizer, kind of like the fried Padrón peppers so popular at tapas bars.

Sometimes I add cherry tomatoes or those little fresh baby corn on the cobs often used in Asian cooking, or even some chopped carrot, depending on what’s in the vegetable drawer. Of course, the soy glazed sugar snap peas are perfect on their own as well.

Ingredients
1 lb or 450g sugar snap peas
2 cloves garlic
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
8 oz or 226g baby roma or grape tomatoes

Method
Remove the strings from the sugar snap peas by bending the stem end and pulling gently so the strings on both sides peel off. Discard the strings.



Mince your garlic finely.

In a large frying pan, drizzle in the sesame oil and add the sugar snap peas. Cook over a high heat for about 3-4 minutes, tossing or stirring the peas to coat them with the oil. They should start browning in spots.

Add the minced garlic and soy sauce to the pan. Turn the heat down to medium high and continue cooking until the soy sauce has almost all evaporated, tossing the peas or stirring them frequently.



Add in the baby roma tomatoes and cook for a further 5 minutes or until the tomatoes are just toasted and the sugar snap peas are cooked but still crunchy. Stir or toss frequently to prevent them from scorching on only one side. A little all over scorching adds flavor.



Enjoy!



This week my Sunday Supper group is sharing healthy green recipes for St. Patrick’s Day, but really, from the looks of the list, I could eat these all year round!

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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A favorite at our house, these soy glazed sugar snap peas are quick and tasty, the perfect side dish when time is short. #SundaySupper
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Sunday, July 17, 2016

Fresh Peach Cucumber Salad #SundaySupper

Fresh peaches that aren’t fully ripe can still be used in a fresh peach cucumber salad, adding a tart bite with a hint of sweet. An herby dressing with mint and parsley complement the peaches beautifully.

This week my Sunday Supper group are using peaches in a variety of recipes both sweet and savory. I’m in the Channel Islands right now where apparently they make no bones about the fact that the peaches are picked too young. The little plastic boxes they are sold in say quite boldly – Ripen At Home. But I think we all know how that turns out. They really don’t taste the same or ripen well at home. Never mind, though, because slightly under ripe peaches are still tasty in salad. If you are fortunate enough to have good peaches, those work too!

Ingredients
For the dressing:
1/4 cup or 60ml extra virgin olive oil
1/8 cup or 30ml good quality white wine vinegar
1/2 teaspoon whole grain mustard
3 tablespoons finely minced fresh mint
1 tablespoon finely minced parsley
1/4 teaspoon sugar
For the salad:
1 English cucumber
4 peaches
1/4 medium purple onion
2 1/2 oz or 70g pea sprouts

Method
Put all the dressing ingredients in a jar. Close the lid tightly and give it a good shake to combine the ingredients. Set it aside at room temperature while you get on with prepping the salad.

Cut your cucumber lengthwise in half, then cut the halves again so you have four long pieces. If the seeds are too juicy, you can but them off and discard. (My dog loves them!) Chop the cucumber into smaller chunks.

Cut the peach off the pit in slices, then cut those into smaller pieces. If you have freestone peaches, you can remove the pit, then slice and cut.

Finely slice your onion.



Add the cucumber, peaches and onion to a large salad bowl.  Give the herb dressing another good shake and drizzle on just as much as you need to wet the peaches and cucumbers. You might not use it all. (It’ll keep well in the refrigerator for a week or two.)



Toss to coat.

Add in the pea sprouts just as you are ready to serve and toss again.



Enjoy!



Many thanks to our Peachy Keen host, Sue of Palatable Pastime and our event manager, Renee of Renee’s Kitchen Adventures. Take a look at all the deliciousness we have for you this week!


Starters:
Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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Sunday, July 3, 2016

Pumped Up Potato Salad #SundaySupper

Pumped up potato salad combines new potatoes with charred red peppers, tomatoes, olives, feta and basil for a wonderful summer salad. 

I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.

Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.

This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.

Ingredients
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
Black pepper
handful basil leaves

Method
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.

Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.



Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.

If you don’t have gas, you can also roast the pepper in a very hot oven. Pop charred pepper in a sturdy plastic bag when it’s done and twist the top closed.

When the potatoes are cooked, drain them well and set aside to cool for about five minutes.

Mix the olive oil in with the other dressing ingredients.

Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.



When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.





Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.



Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.

Tear the basil leaves with your hands and toss them with the rest of the salad.

Enjoy!






Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!

Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!

All-American Appetizers
America the Beautiful Beverages
Raise the Flag Breakfasts
For the Red, White and Blue Salads and Main Dishes
Oh Say Can You See Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Get all the latest from Sunday Supper by signing up here for our weekly newsletter.
 Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Tuesday, May 10, 2016

Feta Olive Knots #BreadBakers

Feta olive knots are made with salty feta cheese and olives baked in a soft dough, making them the perfect accompaniment to any meal. 

This month our Bread Bakers group is being hosted by Deepti of Baking Yummies. She’s challenged us to bake rolls so make sure you scroll down to see the link list of all the lovely dough, both sweet and savory, that we’ve kneaded, shaped and baked for you today.

In my growing up family, we often had rolls at big family dinners for Thanksgiving or Christmas but they were more than likely those bake and serve ones that come in their own little foil baking pans. Man, I loved those things. All soft and buttery and melt in your mouth. I liked to mash them into small balls so they became almost like dough again and nibble on them.

I’m a grown up now and my tastes have changed. Not that I would reject a soft white roll, but I’m looking for something a little stronger in flavor, something that can stand up to a tasty bowl of soup, for instance. These feta olive knots are perfect! The feta gives the dough a little tang and each bite with an olive delivers a small burst of saltiness.

Ingredients 
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup or 180ml warm water
About 2 3/4 cups or 345g all-purpose flour start with 2 1/2 or 312g
1/2 teaspoon salt
1 3/4 oz or 50g feta
1 egg yolk (save white for brushing on rolls)
1/2 cup or 70g pitted, sliced olives (color of your choice)
Olive oil for bowl

For glaze:
1 egg white
1 tablespoon water

Method
Put the warm water in a bowl with the yeast and sugar and leave to prove. The yeast should turn foamy if it’s active. If not, go buy some more yeast and start again.

Assuming you’ve got foam in your bowl, add in the 2 1/2 cups or 312g of the flour and the salt. You can knead by hand but this will be easier with a dough hook if you have a stand mixer.

Add in the crumbled feta and keep kneading with the dough hook until it’s incorporated.



Now add the egg yolk and knead again with the dough hook until it is incorporated. It's kind of like adding butter to brioche dough or eggs to choux pastry. These ingredients loosen the dough and it looks like they'll never mix in. Just keep mixing and they do!



Turn your dough out onto a floured surface and knead for a few good turns by hand, adding just a little more of the flour if necessary.

Press the dough out into a rectangle and spread the sliced olives all over it.

Worst rectangle ever. I straightened it out after I took the photo, I promise. 


Fold one third in from the right and then fold the other third in from the left. Turn the dough so it is horizontal to you again, and press it out slightly. Repeat folding it over in thirds.



Make one more turn so it is horizontal to you and press it out again. Repeat folding it over in thirds. In other words, you are going to do the "fold, fold, turn" three times. The olives should be fairly evenly distributed by now.

Oil your mixing bowl and put the ball of dough in. Turn it over to coat with oil. Set aside in warm place until doubled in size, about 45 minutes.



Punch the dough down and turn it out onto a floured surface.

Cut it in quarters and then cut each quarter in three equal pieces to make 12 rolls. Roll each piece out until it’s about 8 inches or 21cm long. Cross the ends of each piece and tuck one end through the loop.



Place the knots on baking pan lined with parchment or a silicone mat. Whisk the egg white with the water and use a pastry brush to glaze the knots.



Leave in a warm place to rest for about 15-20 minutes and preheat your oven to 375°F or 190°C.

Bake in your preheated oven 18-22 minutes or until they are puffy and lightly browned all over.



Remove from the oven and leave to cool a little before serving.



Enjoy!



Such beautiful rolls, we've baked for you this month!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


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Sunday, May 8, 2016

Green Mango Sambal #SundaySupper

Side dish or condiment? This green mango sambal goes great with Balinese-style grilled fish or any dish that could use some perking up with chili peppers and sharp green mango.  

Just over a year ago for another Sunday Supper, I shared a recipe for Ikan Bakar Jimbaran or Bali Spicy Grilled Fish, a whole grouper that had been marinated in a spice paste, then cooked over a charcoal fire and basted with kecap manis or sweet soy sauce. It is properly served alongside a spicy side dish called sambal matah, made from lemongrass, red onions and chilies, with shrimp paste or ground dried shrimp. I changed that up and used tart green mango in place of the lemongrass, creating a dish that is less of a condiment, more of a salad. I rounded the meal out with another Indonesia recipe, recently shared here, long beans with coconut.



This week the Sunday Supper theme is Spice is Nice and Some Like it Hot. In Indonesian, we can differentiate between heat hot – panas – and spicy hot – pedas. In fact, many languages have this distinction. Why English, with its huge vocabulary, does not, is a mystery to me. This recipe is definitely pedas or spicy hot!

Ingredients
2 green mangoes – about 11 2/3 oz or 330g whole
2 small red onions – about 5 1/3 oz or 150g
Juice 1 lime – about 2 tablespoons
2 tablespoons crispy prawn chili sambal
1 tablespoon fish sauce
Salt to taste

Can't find crispy prawn chili sambal? Sub:
1 oz or 28g dried shrimp
4-5 small red chilies
2-3 teaspoons coconut oil

Method
Peel and thinly slice your onions. Put them in a bowl big enough for the whole dish and squeeze the lime juice over them. Give it a stir and leave to marinate while you cut the mangoes.

Peel one side of your mangoes. Cut each into tiny strips by carefully hitting one side of it with the blade of your knife.


Then thinly slice a layer off. Repeat until you get down to the mango pit, then peel the other side and repeat the process.



Add the mango, the crispy prawn chili sambal and fish sauce to the onions.

Mix well. Taste the dish and add a little salt, if necessary.



If you can’t find crispy prawn chili sambal, use a mortar and pestle to grind the dried shrimp into a fluffy powder. Add in the chili peppers and keep grinding until they make a thick paste with the shrimp powder. Add in enough coconut oil to loosen the paste a bit. Once you've added this to the mango and onions and stirred well, don't forget to add the fish sauce too.

Enjoy!



Not every dish that has spices is necessarily spicy hot! Check out this great list of recipes from my Sunday Supper group. Many thanks to our host today, Susan from The Chef Next Door.

Aromatic Appetizers
Distinctive Drinks
Daring Desserts
Masterful Mains
Seasoned Sides
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
Sunday Supper Movement

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.