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

Sunday, March 20, 2022

Crispy Oven Fried Okra

This crispy oven fried okra is crunchy, tasty and super easy! It’s also much healthier and less messy to make than deep fried versions. 

Food Lust People Love: This crispy oven fried okra is crunchy, tasty and super easy! It’s also much healthier and less messy to make than deep fried versions.

Before COVID struck and closed the hot food counter at my local Walmart, one of my favorite things to do was to buy a brown bag with 1/4 pound of fried okra and eat it as I shopped. The hot food section is open again but the okra didn’t make a comeback. I miss it. 

I hardly ever deep-fry anything because it just breaks my heart to use oil in such quantities and then throw it out. On the rare occasions that I have made southern fried chicken or some other fried treat like my jalapeño corn puffs, I usually strain the oil and save it in the refrigerator (so it doesn’t turn rancid) for at least one more use. Which makes me feel a little bit better. 

I was delighted when our host for this week’s Sunday FunDay event chose okra as our theme because I’ve been wanting to try to make oven fried okra for quite a while. I was pretty pleased by how this turned out. Some of the coating did fall off of the okra but most of it stayed on so I’m calling this one a win. 

Crispy Oven Fried Okra

This recipe is adapted from one on Sing for Your Supper with a few extra ingredients added to the egg for more flavor. 

Ingredients  
14 oz or 400g fresh okra
6 tablespoons cornmeal
6 tablespoons panko breadcrumbs
1 egg
2 tablespoons mayonnaise
1 tablespoon flour
1 1/2 teaspoons Dijon mustard
1/2 teaspoon cayenne

Olive oil spray

Method 
Preheat your oven to 425°F or 218°C and line a large baking pan with foil or a silicone liner.

Combine the cornmeal and panko, in a gallon-size Ziploc bag.


Trim the ends off of the okra and cut it into short pieces about 1/2 in or 1cm wide.


In a mixing bowl, whisk together the egg, mayonnaise, flour, mustard and cayenne.


Add the cut okra and stir well until all the pieces are well coated. 


Add the okra a little at a time to the bag and shake until coated. 


Tip the okra out on to the lined baking sheet and then separate the pieces. 


Spray them lightly with the olive oil spray. 

Bake for 20-22 minutes, or until crispy, turning the okra halfway through baking and giving them another spray of the olive oil. 

For the last few minutes, turn the oven to broil and watch the okra closely so it browns but doesn’t burn. 


This crispy oven fried okra would make a lovely side dish but I like to eat it by hand straight out of the bowl as a snack! 

Food Lust People Love: This crispy oven fried okra is crunchy, tasty and super easy! It’s also much healthier and less messy to make than deep fried versions.

Enjoy!

It’s Sunday FunDay and we are all sharing okra recipes! Many thanks to our host Sneha of Sneha’s Recipe. 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Crispy Oven Fried Okra!

Food Lust People Love: This crispy oven fried okra is crunchy, tasty and super easy! It’s also much healthier and less messy to make than deep fried versions.

 .

Wednesday, January 5, 2022

Cheesy Creamed Leeks

Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side. 

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

If you are serving this as a main dish, all you need to complete the meal is a lightly dressed green salad with perhaps some crusty bread for sopping up the last creamy, cheesy drops. As a side, cheesy creamed leeks go well with fish or pan-fried chicken breasts. They would even make a great filling for a baked potato or topping for pasta. 

Truly versatile and so delicious, I believe that the leek is underrated as a vegetable, at least on the US side of the pond. It’s much appreciated in Great Britain though and it’s even a national emblem in Wales. If you ever watch Welsh rugby on television, you can’t miss all the fans sporting leek hats, which I find ever so amusing. The ones dressed as daffodils are equally as funny but that’s a story for another day. 

Cheesy Creamed Leeks

This recipe is adapted from one in the Waitrose & Partners Food magazine from March 2019. I used less wine but more cream and four times the cheese. I stand by all of those decisions. It will serve three as a main dish with other sides as suggested above or six as a side dish. 

Ingredients
1 1/2 lbs or 700g whole leeks
1 tablespoon butter
1/3 cup or 80ml dry white wine
1/2 cup or 120ml whipping cream
3 1/2 oz or 100g mature cheddar, grated
2 teaspoons whole grain mustard

Method
Wash the leeks thoroughly, making sure to get any dirt out from between the layers. 

Cut off the root end and the hard part of the green bits and discard (or freeze them to use when you are making vegetable stock.) Thinly slice the tender green and white parts. 

Slicing the leeks

Sauté the leeks in the butter in a large pan over a low heat, covered, for about 15 minutes, stirring occasionally.  

Leeks in the pan, ready to sauté

Once the leeks have softened, add the wine and turn up the heat. 

Adding the wine

Cook until the wine has almost completely evaporated then pour in the whipping cream and add the mustard. Stir well. 

Adding the cream and mustard

Cook for a couple minutes then add in 3/4 of the cheese and stir well to combine. 

Adding 3/4 of the cheese

Sprinkle the rest of the cheese over the top of the dish. 

Sprinkling on the balance of the cheese

Put it under the broiler/grill on high for a few minutes, keeping a close eye on it, until it’s bubbling and golden brown in spots. 

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

Enjoy!

It’s the first Wednesday of the month so that means it’s time for our Foodie Extravaganza party. Today it’s National Whipping Cream Day so we are celebrating by sharing recipes with whipping cream. Check them out below. Many thanks to our host, Sneha of Sneha’s Recipe


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Cheesy Creamed Leeks!

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

 .
 

Sunday, June 6, 2021

Spicy Mango Salsa

This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken. 

Food Lust People Love: This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken.

Waaaaay back in 2005, I used to watch a cooking show on television called The Surreal Gourmet with a quirky host named Bob Blumer. Bob drove around the United States with a refurbished Airstream trailer that looked exactly like a great big toaster. It even had two enormous (pretend) pieces of toast sticking out the top. The Airstream was named the Toastermobile and it was kitted out with a full professional, albeit small, kitchen. 


On one of the shows Bob cooked a dish he called mambo chicken and made this mango salsa as an accompaniment. I didn’t write down the ingredients for the chicken but I sure did for the salsa!  

Spicy Mango Salsa

I make this as Bob did with one exception. We like things spicy, so I add a red chili pepper right at the end. This is optional but it does give the salsa what we consider a much-needed kick. In case you are interested in making the mambo chicken as well, I found this link on the Food Network

Ingredients
3 tablespoons freshly squeezed lime juice 
1 to 2 jalapeno chilies, stems, seeds and membranes removed
2 large green onions, finely sliced 
2 mangos, peeled, pitted, and cut into 1/2-inch cubes 
2/3 cup lightly packed fresh cilantro leaves, hard stems discarded, coarsely chopped
Optional: large hot red pepper, minced

Method
Add the minced jalapeños to the lime juice in a large bowl. This both softens their impact for the wimps in your family and makes sure that the spiciness is better distributed throughout the salsa. 


Add in the sliced onion tops, mango and cilantro. Stir to combine. 


Finally, stir in the minced red chili pepper, if using. 

Food Lust People Love: This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken.

This spicy mango salsa is a wonderful accompaniment to any fried or grilled fish. Or serve it with pan-fried chicken. I must confess I ate leftovers straight out of the serving bowl with a spoon. It's so good even a couple of days later. Do refrigerate any leftovers so you can do the same. 

Enjoy! 

Food Lust People Love: This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken.


It's Sunday FunDay and my fellow bloggers are all sharing recipes made with mangoes. Check them out below. Many thanks to our host Mayuri of Mayuri's Jikoni!


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Spicy Mango Salsa!

Food Lust People Love: This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken.
.

Monday, May 10, 2021

Garlic Browned Butter Parmesan Roasted Asparagus

This Garlic Browned Butter Parmesan Roasted Asparagus is a most wonderful side dish or even appetizer. Set the dish out and let guests help themselves to spear after spear. They'll be gone in a jiffy. 

Food Lust People Love: This Garlic Browned Butter Parmesan Roasted Asparagus is a most wonderful side dish or even appetizer. Set the dish out and let guests help themselves to spear after spear. They'll be gone in a jiffy.

According to Miss Manners and Emily Post, asparagus is legitimately finger food. One of my favorite ways to eat it is cooked but still crunchy to dip in a soft-boiled egg. Runny egg yolk and buttered asparagus with lemon = yum! It’s like deconstructed Hollandaise sauce. (Make a note now and try it!) Who needs toast soldiers? 

These days asparagus seems to be available year round, flown in from somewhere (mostly Peru, it seems, which makes sense since they terrace-farm up the mountain sides so it's like a different temperature/season as the altitude changes) but I do particularly enjoy buying it during springtime when it comes from farms closer to home. 


Garlic Browned Butter Parmesan Roasted Asparagus

You can use the Parmesan that comes in the plastic shaker container for this dish but I don’t think it melts as effectively the kind freshly grated from a wedge. Either way, keep a close eye on in as it browns. 

Ingredients
1 lb or 450g asparagus spears, woody ends trimmed
Olive oil
Salt and pepper to taste
3 tablespoons butter
2 cloves garlic, mashed then minced
1 tablespoon fresh squeezed lemon juice
2 oz or 56g freshly grated Parmesan

Method
Preheat your oven to 425°F or 220°C.

Arrange asparagus in a single layer on a baking pan. Drizzle with a little olive oil and season with salt and freshly ground black pepper. 


Roast in preheated oven until vibrant in color and tender-crisp, about 10 minutes).

While the asparagus is in the oven, brown the butter. Melt the butter in a small pot over medium heat, stirring constantly. The milk solids will separate and then start to brown. Cook, still stirring, until the butter is golden colored with browned bits at the bottom. 


Take it off the heat and quickly stir in the minced garlic. 


Add the lemon juice and stir to combine. 


Remove the asparagus pan from the oven and turn the oven to broil (grill) on high. 

Spoon the garlicky browned butter over the asparagus and toss to coat. 


Cover with the grated Parmesan. 


Return the pan to the oven for a few minutes, watching it carefully so it doesn’t burn. You just want to see the cheese and asparagus turned a little golden in places. 

Food Lust People Love: This Garlic Browned Butter Parmesan Roasted Asparagus is a most wonderful side dish or even appetizer. Set the dish out and let guests help themselves to spear after spear. They'll be gone in a jiffy.

Enjoy!

Food Lust People Love: This Garlic Browned Butter Parmesan Roasted Asparagus is a most wonderful side dish or even appetizer. Set the dish out and let guests help themselves to spear after spear. They'll be gone in a jiffy.

This month my Baking Bloggers are sharing asparagus recipes and I want to make them ALL. Check out the links below. Many thanks to our organizer and host, Sue of Palatable Pastime

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin this Garlic Browned Butter Parmesan Roasted Asparagus!

Food Lust People Love: This Garlic Browned Butter Parmesan Roasted Asparagus is a most wonderful side dish or even appetizer. Set the dish out and let guests help themselves to spear after spear. They'll be gone in a jiffy.


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Wednesday, April 7, 2021

Duck-fat Roasted Carrots and Parsnips

Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables. 

Food Lust People Love: Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables.

This dish can be made, in fact, with a wide variety of vegetables and lends itself particularly to those in the root vegetable category. I’ve made it with potatoes, onions, carrots, parsnips, Jerusalem artichokes and sweet potatoes, just to name a few.

I’ve also been known to throw in some non-root veggies towards the middle of the cooking time, like cauliflower, broccoli or Brussels sprouts and even wedges of cabbage. 

I would say to you in all sincerity that duck-fat, like bacon, makes everything better. 

Duck-fat Roasted Carrots and Parsnips

If you’d prefer to use all carrots or all parsnips, by all means do. Not a fan of fresh thyme? Switch it out for your favorite herb. Rosemary would also be nice. The weight of the carrots and parsnips is approximate. You want to throw a couple more in and your pan is big enough? Go for it. 

Ingredients
About 2 lbs or 907g mix of carrots and parsnips
3 tablespoons duck fat
fine sea salt
freshly ground black pepper
fresh thyme

Method
Preheat your oven to 400°F or 200°C. Put half of the duck fat in your roasting pan and pop it in the oven until it melts. Keep an eye on it because this doesn’t take long. 

Peel your carrots and parsnips and cut them into manageable lengths for your pan. Add them to the pan and roll them around in the melted duck fat. 

Distribute the rest of the duck fat around on top of the vegetables and sprinkle with salt, pepper and fresh thyme leaves. 

Food Lust People Love: Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables.

Roast in your preheated oven for 40-45 minutes or until the vegetables are lovely and golden and a fork pokes into them easily. You might want to give them a shake halfway through if your oven doesn't heat evenly all round. 

Give them another toss in the pan and garnish with extra thyme leaves, if desired. 

Food Lust People Love: Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables.

Enjoy! 

This month’s Foodie Extravaganza party celebrates International Carrot Day which happens to be April 4th. Many thanks to our host Sneha of Sneha's Recipe




Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Duck-fat Roasted Carrots & Parsnips!

Food Lust People Love: Duck-fat Roasted Carrots and Parsnips are simple yet flavorful. The duck fat adds richness and roasting brings out the natural sweetness of the vegetables.

 .

Sunday, December 13, 2020

Golden Marquis Potatoes

Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

Food Lust People Love: Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

If you’ve heard of duchess potatoes, same thing, except marquis potatoes are piped with a well in the middle. These are special potatoes for a special occasion! Traditionally, these would be filled with crushed tomatoes but we think potatoes need gravy instead. 

They look fancy, but they are surprisingly easy to make. Just stir egg yolks, butter, cream, plenty of salt and pepper, and a dash of nutmeg into mashed potatoes, then pile the mixture into a pastry bag and pipe it onto a baking sheet in any shape you like. Sprinkle with a little shredded cheese, if desired, bake, and you’ll have an elegant potato side dish for your Thanksgiving meal, Christmas table, or even a weeknight dinner party.

Golden Marquis Potatoes

This recipe is adapted from the fabulous Julia Child’s book, The Way to Cook. You will need a large piping bag and a 1/2-inch star piping tip for this recipe. For the Salisbury steak with mushroom gravy recipe, check out this link

Ingredients
1 1/2 lbs or 675g Russet potatoes
4 large egg yolks, at room temperature
4 tablespoons unsalted butter at room temperature
1/4 cup or 60ml heavy cream, at room temperature
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

Method
Line a large baking sheet (or two) with parchment paper or a silicone liner and set aside. This recipe makes about 18-20 marquis potatoes, depending on how big you pipe them.

Peel and wash the potatoes, cut them into 1/2-inch or 1 cm chunks. Steam until tender, about 15 minutes. 

Remove the potato chunks from the heat and use a potato ricer or masher to completely mash the potatoes until they are lump free. A potato ricer is best for this job but if you are diligent about getting all the lumps out, a masher works as well.

 Preheat the oven to 400°F or 200°C.  

While the potatoes are still warm, but not hot, add the yolks in one at a time, mixing well with each addition until the yolk is completely incorporated. Repeat until all the yolks are in. The photo below was yolk number three. 


Add the softened butter, cream, 3/4 teaspoon salt, black pepper and nutmeg. Stir until the butter has melted and the mixture is homogeneous.


Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe round mounds (2 1/2 inches wide by 2 inches tall) onto the prepared baking sheets, spacing them about 2 inches apart. My second pan only had eight. 


Place both sheets in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes more.

When the marquis potatoes are golden, remove them from the oven and use a flat spatula to transfer them to a serving plate or directly to dinner plates. Fill with your favorite gravy.

Food Lust People Love: Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

As you can see from the photos, I love to serve these with Salisbury steak with mushroom gravy but since Christmas is coming, turkey gravy would go nicely as well. 

Food Lust People Love: Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

Enjoy!

This week our Sunday FunDay bloggers are sharing holiday side dishes your family will love! Many thanks to our host Rebekah of Making Miracles. Check out all of the links below.



We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Golden Marquis Potatoes!

Food Lust People Love: Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

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