Tag Archives: side dishes

Italian Salad Dressing

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4 tbsp. minced red onion

2 garlic cloves, minced

4 tbsp. fresh parsley, chopped

2 tsp oregano

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp Dijon mustard

1 tbsp. balsamic vinegar

3 tbsp. red wine vinegar

1 cup good quality olive oil

Soak minced red onion in cold water for 15 minutes, and drain well

Combine all ingredients except olive oil.  Using blender or immersion blender, blend all ingredients until smooth.  Gradually add the oil until creamy – taste for seasonings.

This keeps well in the fridge to use on anything from salad dressings to grilled vegetables – try brushing it over grilled steaks after removing from the grill.

 

Grilled Pizza

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When the sun is shining, and the weather warm I can’t get enough of grilling.  One of our favorites is grilled pizza.  Once you get the hang of it you won’t be happy with doing it any other way.

I’m a bit of a nut – preferring to do everything from scratch – but you could easily purchase any part of these recipes ready made.  We have an Italian Deli right next to my work, and when I am pinched for time I buy ready made pizza dough from them when I pick up the cold cuts. 

If however, you like the process – then go ahead and give the whole thing a whirl. 

One thing I find really helpful is to pre-cook all the toppings.  For example, carmelized red onions taste way better than raw!  Thinly sliced, roasted potatoes make a great topping, as do roasted sweet peppers or sauted mushrooms.  Experiment with toppings you already love and try some new ones.

Pizza dough:

3 cups flour

1 packet instant (or Rapid Rise)  yeast

1 tsp kosher salt

2 tbsp good quality olive oil

1 cup warm water

Lightly sift together flour, salt and instant yeast.  Combine olive oil and warm water – slowly pour into flour blend.

If you have a stand mixer, allow it to do all the work for you – kneading for about 10 minutes.  If not, go ahead and dig in there – something therapeutic about kneading dough after spending the day at a desk.

Once the dough has reached a nice soft workable mass (adding either flour if it is too wet or water if it is too dry) allow it to rest for a bit before forming pizza.

SAUCE

I like my sauce simple – toss grape tomatoes (1 packet) with a bit of olive oil, salt and pepper – allow to roast in a 350 oven just until the skin starts to burst.  Blend well with some olive oil, basil, oregano, salt and pepper.  Adding a bit of tomato paste gives it more body.

To grill pizza, get your grill nice and hot.  Either oil one side of the pizza dough, or your grate.  Cook pizza without touching for 1-2 minutes, then lift and rotate to get great grill marks.  Do not flip.  Once you have rotated, close the lid and don’t peek – let it cook for 2-3 minutes.  This will take some experimenting with your grill to know the temperatures – you want it crispy but not burnt.

Once the grilled side is nicely done, it is time to put it in a cookie sheet, cutting board, or plate to dress.  DRESS THE GRILLED SIDE.  Don’t worry, the uncooked side will not stick to the surface.  Once you have dressed the grilled side, return it to the grill and allow it to cook for another few minutes until the uncooked side is grilled perfectly and your toppings have warmed through. 

A few suggestions for toppings:

Spicy hot capicolla, red peppers, olives, mozzarella and feta cheese

ham, sauted mushrooms, carmelized red onion and applewood smoked cheddar cheese

thinly sliced roasted red potatoes, thinly sliced zucchini, fresh rosemary and mozzarella

(try the potato pizza without the traditional tomato sauce – roast a garlic bulb, add enough olive oil, chili flakes and fresh basil to get a smooth paste – smooth over pizza before adding the toppings

salami, fresh tomato, sun dried tomato and basil

Sesame Chicken Salad

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Today was a beautiful hot sunny day, just the way we like in the Okanagan.  The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy.  You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

 

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth.  TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness.  Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight.  Discard marinade used for the chicken.  Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing.  Garnish with more cilantro, peanuts and sesame seeds. 

Sesame Peanut Noodles

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I have been looking for the perfect peanut noodle dish, and finally found it. Serve this with spicy cilantro salad and pork kebabs in cumin and chile – a winning combination for sure.

 

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

2 mini bok choy, chopped fine

1/4 cup each finely chopped red and yellow pepper

kosher salt

cilantro

roasted peanuts

To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt.

Toss the sauce with the cooked noodles – garnish with cilantro, sliced green onions, roasted peanuts and more sesame seeds.  I like this served at warm or room temperature, but it is just yummy cold also. 

Roasted Vegetables

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This works really well all year long in a hot oven, and even better on a grilling basket on your barbecue.

Preheat oven to 400. Use any assortment you like of vegetables, I usually try to go for color and cut the items so they cook at about the same rate – i.e., onions, broccoli and cauliflower take a little longer to cook so either cut them smaller or put them in the oven first, adding the peppers, zucchini and tomato after the first 15 min of cooking time.

Once you have all your vegetables prepped, toss in a generous amount of really good quality extra virgin olive oil, a couple cloves of crushed garlic and a good handful of fresh herbs.  Season with salt and pepper.

Turn vegetables out of oil seasoning onto roasting surface.  Reserve bowl that the oil and seasonings are in.

Roast until just tender and little brown carmelized bits appear.  Anywhere from 30-45 minutes.Toss again into the olive oil, seasoning mix just to brighten up the flavours a bit – taste for seasonings and dust with freshly ground pepper and salt to taste. 

Hand made Gnocchi

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These delightful little mini pillows of deliciousness are so fluffy and simple to make – easily ready to become your new favorite recipe!!

Bake 3 russet potatoes until tender all the way through and allow to rest until cool enough to handle.

When cool enough either put them through a potato ricer, or grate them into a large bowl.  Add 1/2 tsp sea salt and 1/2 tsp freshly ground pepper and toss lightly with 1 3/4 cups flour and a grating of fresh nutmeg. (don’t worry if you don’t have fresh nutmeg – use 1/8 tsp of ground)

Lightly beat 2 eggs with 2 tbsp olive oil, and then stir into flour/potato mixture.  Mix gently until all is blended, and knead in another 1/2 cup flour.  Your dough should be soft and supple, easy to work with and not too sticky.

If you have trouble either way – just add either a bit more flour if it is too sticky, or a bit of oil if it is too dry.

Divide this mixture into 4 balls.  Roll each ball into a long skinny rope (snake if kids are helping!). Cut along length into pieces about 3/4 in each.  Dust lightly with flour.

Keep a bit of flour handy – continue dusting your hand with it so the gnocchi doesn’t stick.  Take a fork, and dust it with flour.  Turn it upside down in your hand and roll the gnocchi down the tines of the fork.  Set aside until ready to cook.

When you have all the gnocchi rolled out – and remember that they don’t need to look perfect – you are ready to cook them.

Hand made gnocchi – they don’t have to be perfect – just delicious any shape you get – neither Joe Bastianich or Mario Batali are going to criticize your form!!

Boil a HUGE pot of water – when it comes to a boil toss in a generous amount of salt.

At this point drop the gnocchi in the boiling water – it will return to the top when it is ready – let it bounce around for a moment and you are ready.

Really the gnocchi is great to eat just as is – toss it with melted butter, sprinkle with salt and pepper – delish.

HOWEVER …. if you really want to kick it up a level:

In a heavy bottom pan (like cast iron) heat 1 tbsp each butter and olive oil – stir the white parts of 2 leeks, and 2 garlic cloves until just tender.  When the pot is really hot, push the leek mixture to one side, and drop the just boiled gnocchi onto the hot pan in small batches.  As they crisp up push them over into the leek mixture and toss in the pan – using your hot spot to continue crisping up small batches of the gnocchi.  Sprinkle with fresh herbs, salt and pepper and I guarantee you will love it!

Pickled Red Onions

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Pickled onions

Cebollas en Escabeche

Makes 1cup

 

INGREDIENTS

1 small red onion, peeled
1/2 cup fresh lime juice
Salt

 You really need to use fresh squeezed lime juice for this – nothing in a jar!

DIRECTIONS

With a knife or food processor, thinly slice the onions.  Scoop into a non-reactive bowl.  Pour boiling water over them, count to 10, then immediately pour the onions into a strainer.  Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt.  Cover and refrigerate for at least 1 hour.

These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)

Roasted Mustard Potato Salad

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Preheat oven to 400

1/4 cup good quality olive oil                    

6 garlic cloves, chopped

1 tsp salt

1/2 tsp freshly ground pepper

generous handful of chopped herbs – thyme, rosemary

juice of 1/2 lemon

1/4 cup dijon mustard

1/4 cup grainy mustard

Toss all ingredients in large bowl until well mixed, and add

3 pound fresh baby potatoes – red or white (I like a combination of both)

If the potatoes are on the large size, cut them up.

Mix well with mustard sauce, then turn onto baking sheets lined with parchment paper, trying to not get any extra sauce on the baking sheet.  Do not overcrowd them – having some space means they will get nice and crispy. Reserve the mustard mixture in the bowl.

ready for the oven – no overcrowding allowed

Roast until they are nice and crispy on the outside, and a fork goes into them easily.

When they are out of the oven and have cooled down slightly enough to handle, it is time to turn it into a salad.

In bowl with reserved mustard mixture, add more fresh herbs – adding basil right now is a great idea, along with some freshly chopped rosemary (so fragrant!).

Mix into bowl:

1/4 cup chopped shallots (or green scallions if you prefer)

2 tbsp white vine vinegar

4 tbsp olive oil

Mix well and taste – add salt and pepper to your taste.  Don’t be afraid with the salt and pepper, sometimes just a little bit more makes a great dish taste awesome.

Right before serving I squeeze the juice of 1/2 a lemon over top, and toss gently again.

Serve at room temperature.  This is a great dish to make early on a hot day, and just leave it sit – covered – on the counter until you are ready to eat.

Vegetable Samfaina

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This hearty vegetable dish is so comforting, a great meal for a vegetarian or fantastic side dish for many occasions.  Try it with whatever vegetables you have on hand and create your own favorite.

1 large white onion, roughly chopped

4 garlic cloves, minced

1 tbsp each of basil, parsley and oregano

2 smaller zucchini (quartered lengthwise and in about 1″ chunks

1 eggplant, cut in similar pieces to zucchini

2 cups mixed colored peppers – cut in rough chunks

1 28 oz can good quality tomatoes

extra virgin olive oil

kosher salt

freshly ground black pepper

Cover bottom of saucepan with olive oil and saute onions until they just start to soften and get little brown bits of carmelization.  Add garlic and the rest of the vegetables – stir well and add tomatoes. Taste for seasoning and add a bit of kosher salt and freshly ground pepper as needed.

Allow to stew at a very gentle boil until all the vegetables have softened and are tender, (about 30 minutes) but still hold their shape.  Taste again, and adjust seasonings if needed.

Don’t you just feel like a taste?