The beans are intended to be go on top of the rice for this side.
Rice
Add about 1-2 Tbs olive oil and 2 cloves of garlic (chopped or pressed) in a pot. Heat over medium heat for a couple of minutes. Add desired amount of white rice. Toss rice in olive oil mixture. Add water (use 2 to 1 ratio used to cook rice), cover and simmer until done. About 13-15 minutes.
Beans
Soak beans overnight or do quick soak method. Drain beans. Add 2-3 Tbs olive oil and 3-4 cloves garlic (chopped or pressed) to pot. Heat over medium heat. Add beans to pot and toss with olive oil mixture. Add water until it reaches 1-2" above beans. Cook beans. Once beans are tender, add 1/2 small onion and 1 clove garlic finely chopped. I like to boil a bit to cook out some of the water. I prefer a little thicker juice. Salt to taste.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
9.13.2012
3.26.2011
Asparagus
This recipe is easy and tastes really good. I use a cast iron skillet.
Add olive oil and heat skillet on medium. Cut the bottom inch or so of the asparagus off and throw them in the pan with salt (I like kosher) and ground pepper. Let them cook until they start to brown (stirring frequently). Cover and let them for cook for 5-7 additional minutes. I usually check the consistency at this point. You want them to be a bit firm but not crunchy. If they are not to this consistency yet, leave them in the pan with the lid off until they reach that consistency. Remove from pan immediately as they will continue to cook.
3.23.2011
Cole Slaw (for pulled pork)
Ingredients:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery seed
Salt and freshly ground pepper
Directions:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery seed
Salt and freshly ground pepper
Directions:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Brussel Sprouts
Halve brussel sprouts and sautee them in olive oil (cut side down). Sprinkle them with creole seasoning. After a few minutes cover pan and let them steam for a bit. Uncover and move them around in the pan to get them coated and cook a couple more minutes. Total cook time should be around 8-10 min.
No knead Artisan Bread
Ingredients:
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 1/2 cups warm water
Directions:
Mix flour, salt and yeast. Add the water and mix.Cover bowl with plastic wrap. Let stand for12-18 hours (should rise approx two times as high).
About 3 hours before you want to eat it, carefully take dough out of bowl onto floured surface (cutting board or sil-pat). Try not to let it fall. Cover with plastic wrap and let rise for 2 hours or so. Preheat oven to 425 degrees for 30 mins before the bread goes in. Put the pan and lid in at the same time as you preheat the oven. They must be hot. Plop dough into pan and cover with lid. Cook for 30 min. Take lid off and cook for 5 additional minutes or until golden brown.
3 cups flour
1/4 tsp yeast
1 1/2 tsp salt
1 1/2 cups warm water
Directions:
Mix flour, salt and yeast. Add the water and mix.Cover bowl with plastic wrap. Let stand for12-18 hours (should rise approx two times as high).
About 3 hours before you want to eat it, carefully take dough out of bowl onto floured surface (cutting board or sil-pat). Try not to let it fall. Cover with plastic wrap and let rise for 2 hours or so. Preheat oven to 425 degrees for 30 mins before the bread goes in. Put the pan and lid in at the same time as you preheat the oven. They must be hot. Plop dough into pan and cover with lid. Cook for 30 min. Take lid off and cook for 5 additional minutes or until golden brown.
Lemon Fluff
Ingredients:
1 small package lemon jello
1 3/4 cups water (1 cup boiling) (3/4 cup cold)
1/2 pint whip cream (whipped)
1 1/2 cups of sugar
Juice of 2 lemons or lemon juice to taste
Graham cracker crumbs-you can buy them already crumbs
Directions:
Mix the jello with the boiling water to dissolve, then add cold water. Let this begin to set up about 20-30 min (I watch mine carefully). When it is just beginning to set, whip the cream add sugar to cream along with lemon juice-then pour this into jello. Add a layer of graham cracker crumbs on a small baking dish then pour the jello mixture slowly on top-then sprinkle a little crumbs on top. Put into fridge and let set. I always double this.
1 small package lemon jello
1 3/4 cups water (1 cup boiling) (3/4 cup cold)
1/2 pint whip cream (whipped)
1 1/2 cups of sugar
Juice of 2 lemons or lemon juice to taste
Graham cracker crumbs-you can buy them already crumbs
Directions:
Mix the jello with the boiling water to dissolve, then add cold water. Let this begin to set up about 20-30 min (I watch mine carefully). When it is just beginning to set, whip the cream add sugar to cream along with lemon juice-then pour this into jello. Add a layer of graham cracker crumbs on a small baking dish then pour the jello mixture slowly on top-then sprinkle a little crumbs on top. Put into fridge and let set. I always double this.
Spanish Rice and Refried Beans
Rice Ingredients:
3 cups rice
1/2 onion chopped
3 cloves garlic chopped
Chicken broth (or water if you prefer)
Tomato sauce (small amount, just for coloring)
Directions:
Put oil in pan over medium heat. Add rice and brown a little. Add chopped onion and garlic and sautee. Add chicken broth or water (just enough to come up to the edge of the pan). Add a little tomato sauce (just for coloring). Salt and pepper and simmer on low for about 15 min or until rice is tender.
Refried Bean Ingredients:
Pinto Beans
Water
Salt
About 1 cup chedder cheese, shredded
1 Tbsp Tapatio
Directions:
Sort and rinse beans. Bring to a boil for about 3 min. Remove from heat and let beans soak for an hour. Drain and rinse beans and return to pot. Add water (about 1" above beans) and simmer for about 3-4 hours. Once beans are tender (they should crack open a bit) drain beans and reserve juice on the side. Salt to your liking. Mash beans (I like to use a hand mixer). Add a little bean juice, not too much, until you get the right consistency. Add shredded cheddar cheese, about 1 cup. Add about 1 tbsp of tapatio and mix. Enjoy!
3 cups rice
1/2 onion chopped
3 cloves garlic chopped
Chicken broth (or water if you prefer)
Tomato sauce (small amount, just for coloring)
Directions:
Put oil in pan over medium heat. Add rice and brown a little. Add chopped onion and garlic and sautee. Add chicken broth or water (just enough to come up to the edge of the pan). Add a little tomato sauce (just for coloring). Salt and pepper and simmer on low for about 15 min or until rice is tender.
Refried Bean Ingredients:
Pinto Beans
Water
Salt
About 1 cup chedder cheese, shredded
1 Tbsp Tapatio
Directions:
Sort and rinse beans. Bring to a boil for about 3 min. Remove from heat and let beans soak for an hour. Drain and rinse beans and return to pot. Add water (about 1" above beans) and simmer for about 3-4 hours. Once beans are tender (they should crack open a bit) drain beans and reserve juice on the side. Salt to your liking. Mash beans (I like to use a hand mixer). Add a little bean juice, not too much, until you get the right consistency. Add shredded cheddar cheese, about 1 cup. Add about 1 tbsp of tapatio and mix. Enjoy!
3.22.2011
8 ball zucchini
Ingredients:
2-3 “8 Ball” Zucchini (or regular if you have to)
3 slices bacon
1 tomato, peeled and chopped
1/2 medium onion, chopped
3/4 cup grated sharp cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 to 1 cup chicken stock
Salt
Pepper
2-3 “8 Ball” Zucchini (or regular if you have to)
3 slices bacon
1 tomato, peeled and chopped
1/2 medium onion, chopped
3/4 cup grated sharp cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 to 1 cup chicken stock
Salt
Pepper
Preheat oven to 375 degrees.
Directions:
Slice the tops off each zucchini (or cut a boat in regular). Set them aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp.
Slice the tops off each zucchini (or cut a boat in regular). Set them aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp.
Chop the tomato and onion and set aside.
Cut the bacon crosswise into 1/4” pieces. Add it to the skillet over medium-high heat and cook until the bacon has browned and rendered most of its fat.
Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes.
Remove the pan from the heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.
Sprinkle each hollowed zucchini lightly with salt and pepper and stuff with the mixture. Place stuffed zucchini in a shallow baking dish or pan and add chicken stock (or water) to a depth of about 1/4 inch.
Place the pan in the oven and cook for 20 minutes.
After 20 minutes, remove from the oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to the oven and cook for 20 more minutes or until the zucchini is tender.
Subscribe to:
Posts (Atom)