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Archive for the ‘side dishes’ Category

From AllRecipes. Delicioso.

Roasted Italian roma tomatoes (modified to be nondairy)

8 roma (plum) tomatoes, cut in half and seeds removed

1/4 cup extra virgin olive oil

2 tablespoons chopped garlic

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh oregano

salt and black pepper to taste

1/2 cup crumbled soy cheese

Preheat oven to 375 degrees F.

Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, salt, and pepper in a large bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of soy cheese.

Bake the tomatoes in the oven until cooked but still firm, about 15 – 20 minutes. Makes 4-6 servings.

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Tomato and peaches together – who knew? A marriage made in foodie heaven, for sure. A great salad for the end of the summer, when everything is ripe and juicy and sweet.

Tomato and peach salad (nondairy adaptations by me; from Cold Cereal & Toast blog)

5 medium tomatoes

5 small peaches

3 ounces soy mozzarella cheese, cubed

1/3 cup chopped basil

4 teaspoons extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

Rinse and chop tomatoes and peaches into 1/2″ pieces. Place in large bowl. Toss with cheese, basil, olive oil, salt, and pepper. Makes 4 – 6 servings.

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Sauteed cabbage is from heaven. When it is paired up with caramelized onions and browned bits of pancetta, it becomes something altogether better – the sum is greater than the parts. This stuff is dangerous – since it doesn’t last long when you serve it, I’m making double next time.

Sauteed cabbage with onions and pancetta (inspired by Marcella Hazan)

1 1/2 pounds cabbage (savoy, Napa, or just regular old green)

2 tablespoons olive oil

1/2 cup onion chopped fine

1/3 cup pancetta chopped fine

salt to taste

Tear or cut each cabbage leaf into 2 or 3 pieces, and set them aside.

Put the oil, onion, and pancetta in a saute pan, turn the heat on to medium, and cook, stirring from time to time until the onion becomes deeply golden and the pancetta is browned.

Put in as many of the cabbage pieces as will not overfill the pan. If the cabbage doesn’t all fit at first, you can add the rest when the first batch has cooked briefly and diminished in bulk. Add salt, cover the pan, and cook until the central rib of the leaves just reaches tenderness, about 30 minutes. Turn the cabbage over from time to time as it cooks. Serve immediately.

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Sweet AND savory, these melt in your mouth.

Moroccan onion rings (from Tasty Kitchen)

1 teaspoon cumin

1/2 teaspoon cinnamon

1 teaspoon mild curry powder

1/2 teaspoon ground ginger

2 large onions, sliced into large rings

2 tablespoons olive oil

2 tablespoons water

1 tablespoon sugar

salt and pepper

Preheat oven to 400 degrees F. In a small bowl mix together the cumin, cinnamon, curry powder, and ginger.

Dip each slice of onion into the spice mixture and place on a baking dish. Drizzle the onions with olive oil; pour the two tablespoons of water into the baking dish. Cover the dish and bake in the oven for 35-40 minutes.

Remove dish from oven, uncover, and sprinkle the onions with sugar.

Return uncovered dish to oven, and bake 15 minutes more. Makes 2 servings.

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OMG – sooo gooood. This condiment is very easy to make, and will definitely dazzle whatever you add it to. I spread it on top of some grilled burgers, used it as a dip, mixed it in with steamed corn. And so on. This is definitely not sweet like a marmalade; instead, it has a sweet/savory flavor, deep and substantial. Next time, I’m doubling the recipe – it gets gobbled up.

Onion marmalade (slightly modified from PatioDaddioBBQ)

2 medium yellow onions

3 tablespoons margarine

1 tablespoon sugar

1/2 cup red wine vinegar

2 tablespoons molasses

1 tablespoon Worcestershire sauce

1/8 teaspoon black pepper

1/4 teaspoon ground ancho chile

Peel the onions then cut them in half from pole to pole. Cut the halves into half rings, keeping them together, then cut the half rings into thirds. You should have about 3 1/2 cups.

Melt the margarine in a medium sauce pan over medium-high heat. Add the onions and cook them, stirring frequently, until they are just translucent (about 5 minutes). Reduce the heat to medium, sprinkle the onions with the sugar and continue to cook them, stirring frequently, until they are just starting to brown (about 5 minutes).

Add the remaining ingredients and bring just barely to a boil. continue to cook, stirring frequently, until about 3/4 of the liquid has evaporated (about 8 minutes). Reduce heat to low, cover, and cook another 10 minutes.

Remove from the heat, uncover and let cool. put the cooled marmalade in a jar and refrigerate. It should easily keep for a week or two. (makes about 1 1/2 cups).

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Sooo much better than the greasy fried rings. These are crunchy on the outside and sweet and soft on the inside. Great recipe!

Baked onion rings (with nondairy substitutions)

1 1/2 cups cornflakes

1/2 cup plain dried breadcrumbs

1 large egg

1/2 cup plain soy yogurt, thinned with a little water

1/4 cup all-purpose flour

1/8 teaspoon cayenne pepper

1 medium sweet onion, quartered crosswise and broken into rings (discard small center rings)

2 tablespoons olive oil

Preheat oven to 450 degrees F. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, thinned soy yogurt, flour, and cayenne, and season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

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Love at first bite.

Grilled corn on the cob with maple-chipotle glaze (from Epicurious; nondairy modifications by me)

1/2 cup pure maple syrup

1/4 cup (1/2 stick) margarine

2 garlic cloves, minced

2 teaspoons minced canned chipotle chilies

1/4 teaspoon salt

6 ears fresh corn, husked

Bring first 5 ingredients to simmer in heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.

Prepare barbecue (medium heat). Brush corn with some of the glaze. Grill until lightly charred in spots, turning frequently, about 8 minutes. Transfer corn to platter. Brush corn with remaining glaze. Sprinkle generously with salt and serve.

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