a little of each

A family's cookbook

Tortilla Slaw December 21, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:43 pm
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Ingredients

    For the Dressing

    • 1/4 cup freshly squeezed lime juice
    • 1/4 cup cider vinegar
    • 3 Tablespoons honey
    • 1/2 cup fresh cilantro, chopped
    • 1 Tablespoon garlic, minced
    • 1/2 cup olive oil
    • 1/2 cup vegetable oil
    • salt and pepper

    For the Salad

    • 4 cups finely shredded cabbage
    • 2 cups tricolored fried tortilla strips
    • 1 Tablespoon fresh cilantro, chopped
    • 1/4 cup toasted pumpkin seeds
    • 3/4 cup Cilantro Lime Vinaigrette

    Instructions

    For the Dressing

    In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly blend in oils till emulsified.

    For the Salad

    Combine all ingredients, tossing to coat evenly. Serve immediately.

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    Lemony Potato Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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    English: Golden Flesh Yukon Gold Potato

    English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)

     

    Ingredients (serves 6 to 8)

    • 3 pounds Yukon gold potatoes
    • 5-6 ounces pancetta (or bacon)
    • 4 large celery stalks, thinly sliced
    • Handful of fresh parsley, chopped
    • 2/3 Cups olive oil
    • 1 Tablespoon fresh rosemary
    • 1 lemon, zested and juiced
    • 1 clove garlic, pressed
    • Salt and pepper

    Instructions

    Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

    It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

    Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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    Shaved Zucchini Salad

    Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:21 pm
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    Ingredients

    • 2 pounds medium zucchini, about 4
    • 1/2 Cup fresh basil, chopped
    • 1/4 Cup pine nuts, toasted
    • 1/3 Cup olive oil
    • 2 Tablespoons lemon juice (about 1/2 lemon)
    • Pinch of salt and pepper
    • Pinch of red pepper flakes
    • Parmesan cheese

    Instructions

    For the Dressing

    Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.

    For the Salad

    Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.

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    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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