a little of each

A family's cookbook

Cilantro Lime Rice December 20, 2012

Filed under: Pasta and Grains,Sides — alittlemoreofeach @ 9:14 pm
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Ingredients (serves 4)

  • 1 Tbsp. olive oil
  • 1 cup basmati rice
  • 1 1/2 cups chicken broth
  • 2 to 3 cloves garlic, minced
  • 2 Tbsp. fresh lime juice
  • zest from one lime
  • 1/2 cup cilantro, chopped
  • 1 tsp. salt

Instructions

Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

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Sweet Beet Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 8:44 pm
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Ingredients

  • 1 fresh beet, peeled and shredded
  • 2 med carrots, peeled and shredded
  • 1/4 cup crushed pineapple
  • a few Tbl of walnut pieces
  • 1/2 Tbl of fresh ginger, minced
  • white wine vinegar
  • salt
  • sugar
  • olive oil
  • lemon juice
  • All to taste.

Instructions

Combine ingredients, tweaking amounts to your liking. Serve chilled or room temperature.

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Tomato Pie

Filed under: Sides — alittlemoreofeach @ 8:14 pm
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Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper

Instructions

Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

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Sauteed Carrots and Parsnips with Honey and Rosemary December 11, 2012

Filed under: Sides — alittlemoreofeach @ 4:27 pm
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks
  • 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 tablespoons honey
  • 2 teaspoons raspberry vinegar

Instructions

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

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Chestnut, Apple, and Sausage Stuffing

Filed under: Sides — alittlemoreofeach @ 4:21 pm
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English: Chestnuts. Français : Chataignes.

English: Chestnuts. Français : Chataignes. (Photo credit: Wikipedia)

 

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients (serves 6)

  • 25 chestnuts (we used fresh, but you can buy pre-roasted chestnuts at the grocery store)
  • 1 tablespoon olive oil
  • 1 lb. sweet Italian sausage, casings removed (we used a vegetarian version)
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 apple, diced
  • 1/4 cup dried cranberries
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh tarragon, minced
  • 6-7 cups stuffing cubes (about 10 ounces; feel free to use homemade bread crumbs, if you have them)
  • 2-3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt

Instructions

Pre-heat your oven to 425 degrees F. Place the chestnuts on a lined baking sheet. Cut an X into each chestnut or poke each chestnut with a fork, to allow steam to escape from them while they roast. Roast for 15-20 minutes, until tender. Allow to cool completely before peeling. After peeling, chop roughly and place in a large bowl. Reduce the heat in the oven to 350 degrees F.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the sausage, casings removed, and break apart with a wooden spoon. Cook until there is no more pink in the sausage, about 8 minutes, then remove with a slotted spoon to a separate surface to cool.

Add a tablespoon of butter to the skillet, melt over medium-high heat, and add the diced onion. Saute until translucent, about 8 minutes or so. Add in the minced garlic and saute for another minute or two, until fragrant, then remove from heat.

In the bowl with the chestnuts, add the diced apple, dried cranberries rosemary, minced tarragon, cooled sausage, and cooled onion and garlic mixture. Toss to combine. Add in the 6 cups of stuffing cubes, then 2 cups of chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine, then add in more stuffing and/or chicken broth, depending on the consistency of stuffing that you prefer.

Place the stuffing back in the skillet that you used to cook the sausage and onions. Pat down with your wooden spoon, then cook at 350 degrees F for 30-35 minutes, until golden. Serves 6 people as a side

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Roasted Brussels Sprouts

Filed under: Sides — alittlemoreofeach @ 4:05 pm
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English: Roasted brussels sprouts

English: Roasted brussels sprouts (Photo credit: Wikipedia)

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (serves 8)

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 red Bartlett pears, cored and cut into wedges
  • 6 shallots, quartered
  • 10 fresh thyme sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice

Instructions

Preheat oven to 425 degrees. On two large rimmed baking sheets, toss Brussels sprouts, pears, shallots, thyme, and oil; season with salt and pepper.

Roast until Brussels sprouts are tender and browned, 30 to 35 minutes, rotating pans halfway through. Toss with lemon juice and serve warm

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