Tag: side dish

Caponata

My good friend gave me this recipe over 20 years ago. Caponata is a combination of eggplants, onions, tomatoes, peppers & olives, dill & basil.

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Marilyn Dishes2 Comments

Green Bean Salad with Pickled Red Onions

Fresh green beans, cooked tender crisp & eaten cold with soft pickled onions. This is a great side dish or salad…your choice. I served this as a side dish, but I think it would be good served as part of an appetizer course for dinner. I follow a great food blog called loveandumami. The  recipe for pickled onions is from there. I made them mostly because we like onions, but not raw ones. This seemed like a perfect solution. I am not going to put the recipe here, but I think you should visit loveandumami & get the recipe! I served these onions with cold blanched green beans that I had put a vinaigrette on . I will give you the recipe for the green bean salad

You can find the recipe for the pickled onions here

https://loveandumami.com/2017/03/16/quick-pickled-onions/

Green Bean Salad with Pickled Red Onions

3oo grams of fresh green beans *** of course you can make as much as you’d like!

Pickled red onions ***get the recipe from lovenadumami

Vinaigrette:

3 tbsp olive oil

1 1/2 tbsp white wine vinegar

1/2 tsp Dijon mustard

1/2 tsp sugar

1.2 tsp salt

pepper

 

Method

  1. Trim the green beans
  2. Boil a pot of water big enough for all the green beans to go into at one time
  3. Drop the beans into the boiling water & let boil until they are a bright green colour..I boiled them for about 5 minutes
  4. While the beans are boiling, get a bowl of ice water ready that you will put the beans into to stop the cooking process
  5. When the beans are cooked to you liking, transfer them with a slotted spoon to the ice water. Let cool in there, drain well, I dried them,  then transfer the beans  to a serving dish
  6. Mix up the vinaigrette ingredients in a jar & shake well to combine.
  7. Put some of the pickled red onions on the beans *** the amount of onions you use is up to you !
  8. Pour as much vinaigrette on your beans & onions as you like…some like their food more ‘dressed’ then others & it depends on how many beans you have cooked

Enjoy!

 

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Marilyn Dishes4 Comments

Braised Brussel Sprouts

I found this recipe on my phone, in my notes, from 2013.  According to that note, Denis Cotter, author of the vegetarian cookbook For The Love of Food eats this dish so I am assuming it is his recipe! I have tried to find a link to this recipe online, but could not, so I am writing it here. I do not know if this recipe is identical to the one from Denis Cotter,  but someone gave it to me! I am including a link to Denis Cotter’s website. Anyway…this brussel sprout dish was delicious.

Ingredients

12 oz brussel sprouts, washed, trimmed & cut in half

2 tbsp olive oil

1 red onion, sliced  ***I sliced mine very thinly

2 cloves of garlic, minced  ***I used 1

1 cup of cherry tomatoes *** I used a whole small container of grape tomatoes

1 tbsp grated orange peel  ***Murray didn’t like the orange peel, I would leave it out next time I make this

1 tbsp maple syrup

1 tbsp soy sauce

Kosher salt & pepper

 

Method

  1. Blanch the brussel sprouts in boiling water for 5 minutes, drain, rinse in cold water and pat dry
  2. Heat oil in a large skillet and add onions. Cook about 2 minutes *** I cooked them until they were soft; which was longer than 2 minutes.
  3. Add the brussel sprouts to the onions and cook approx 5 minutes
  4. Add garlic, tomatoes, orange peel, maple syrup & soy sauce, cover and cook 2 minutes longer
  5. Season with salt and pepper to taste

Enjoy!

 

Here is the link to Denis Cotter Website

http://www.deniscotter.com

 

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Cauliflower Kokletin (patties)

My mom used to make almost anything that was ground up into a fried delicious patty, which she called  kokletin (yiddish).

The three types she would make most often were with  ground beef: canned salmon: and cooked cauliflower, way before cauliflower was trendy!!!

They were always served with mashed potatoes and a variety of canned vegetables whatever was in the cupboard …no pantry in our house!

The only difference in the recipe between them was that for the salmon and the cauliflower mom would add minced dill and the ground beef she would add some garlic powder, (I doubt that mom ever minced a piece of garlic until her daughters showed her how). My DIL really liked  the cauliflower ones my mom made and just today mom’s estatician Anita told me she loved them! When my mom started to need caregivers, one of the first foods she taught them to make were Kokletin

I am making the cauliflower Kokletin as a side for fish tonight, though it would be our entire meal when I was growing up!

Here is the ‘recipe’

 1  head of cauliflower or a small bag of frozen cauliflower florets

1 small onion, diced into small pieces  (approx 1/2 cup)

1 egg, well beaten

2 tsp minced dill

1 1/2 cups dry bread crumbs ( I use matzo meal)  ***RESERVE 1/2 CUP FOR COATING THE PATTIES BEFORE FRYING

1/2 tsp salt ( or to taste)

1/4 tsp pepper (or to taste)

 oil for frying

 1. Cut the cauliflower into small pieces if using fresh, put into a saucepan with water to cover and boil until soft

2.Mash the cooked cauliflower with a potato masher until smooth and there are no large chunks of cauliflower left

3. Mic in the diced onion, egg, dill and bread crumbs

4. Put 1/2 cup of dry bread crumbs onto a plate to use for coating the patties before frying them

5. Heat some oil, approx 2 tbsp to start in a frying pan until hot

6. Taking a 1/4 cup measure, measure the cauliflower mixture and form into an oval shaped patty. Coat with the bread crumbs on both sides and the edges.**  Use a gentle hand as the mixture is soft.  ** the size of the patties really depends on your personal preference  If using as the main part of a meal I would make them bigger

7. Once the cauliflower is throughly coated with the crumbs, take the back of a knife and score them a couple times on each side ( not too sure why but my mom always did this! so I do too!)

8. Fry in the hot oil letting the first side get brown before turning over. Once both sides are brown I put the patties on their side  and brown the edges. (they have to lean against one another otherwise they don’t stay on their side ) Add more oil as needed .

9. Once browned all over, put onto paper towel to drain off excess oil

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Kale Salad with Roasted Butternut Squash & Chickpeas

I saw this recipe recently on foodiecrush.com and thought it would be great for a vegetarian meal but I served it as a side salad with a frittata!

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