Archive for the ‘Side Dishes’ Category

Roasted Garlic Naan

Inspired by Baking with Julia

1.5 cups warm water, about 100 degrees F
1 tsp active dry yeast
3-3.5 cups all purpose flour
1.5 tsp salt
1/2 tsp sugar

roasted garlic:
4 cloves garlic
4 T butter, softened
1/4 cup olive oil

Combine the yeast, water and sugar and stir gently. Let sit for about five minutes so the yeast can dissolve.

In the bowl of a Kitchen Aid, combine the water/yeast plus a cup and a half of the flour. Mix on low speed for about three minutes. Add the rest of the flour and the salt and increase the speed to high. Let ‘er rip for six minutes, or until the dough begins to pull away from the sides of the bowl and, when pulled, is elastic.

Remove the dough from the bowl and place in a new, lightly oiled, bowl. Cover with plastic wrap and let rise for about two hours. It should double in size. While it’s rising, roast the garlic in the olive oil at 400 degrees for thirty minutes. When done, remove the garlic from the olive oil and combine with the softened butter. Discard the oil and set the garlic butter aside.

After the dough has finished rising, turn it out onto a floured counter-top and divide into four equal sections. Flatten each section down into a rectangular shape and then sprinkle with water and prick your fingers in each. This gives it classic naan “dimples”. Lay each on a lined baking sheet and bake at 475 for ten minutes.

Let cool for ten minutes and then brush each naan with garlic butter. Broil for four minutes.

**Naan will last, wrapped in a brown paper bag, for two days though it’s best enjoyed the same day you bake it!

 

Quinoa, black beans and tomatoes

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 can vegetable or chicken broth
  • 1 can fire-roasted tomatoes
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 (15 ounce) cans black beans, rinsed and drained
  • Spinach – couple of large handfuls

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with broth and tomatoes. Season with Italian seasoning, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until quinoa is cooked.
  3. Mix in the black beans and spinach

Sweet Potato Fries

Ingredients:
2 large sweet potatoes
2 tsp. canola or olive oil
1-2 tsp. taco seasoning
1/2 tsp. Lawry’s seasoning salt
1/4 tsp. cajun seasoning
cooking spray

Directions:
1- Preheat the oven to 400.
2- Wash, dry, and peel the potatoes. Slice into even strips.
3- Toss the potatoes and oil in a zipper bag. Toss well to evenly coat.
4- Add seasonings to the bag, toss. (Start off with less that you might want, then add more if you feel it’s not enough.)
5- Spray a cookie sheet with cooking spray. Lay fries in an even layer. Bake until browned on top, about 15-20 minutes. Flip. Bake another 15 minutes. (Cooking times will vary based on him thick you can the fries). Cook until soft inside and crispy on the outside.

Garlic Mashed Cauliflower

Ingredients

  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives, for garnish
  • 3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.

 

Herbed Garlic Pumpkin Knots

Ingredients:

  • 1/2 cup very warm water
  • 2 tsp instant dry yeast
  • 1 tablespoon maple syrup
  • 1/4 cup canned pumpkin
  • 1 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)
  • 1 & 3/4 cups unbleached bread flour

 

Herbed garlic spread w/ Parmesan cheese:

  • 2-3 tbsp butter, melted
  • 2-3 garlic cloves, minced
  • 1 tsp dried parsley
  • 2 tsp parmesan cheese

 

Directions: In a large bowl, mix together your dry ingredients (flour, salt, yeast, dried herbs). In a smaller bowl, mix together the wet ingredients (syrup, pumpkin, olive oil). Once those are mixed quickly add in your very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. You will need to add quite a bit of flour since the dough is quite sticky from the pumpkin. When the dough is no longer tacky to touch (but not dried out), place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours.

After 1 and a half hours, grab your pizza stone if you have one, and preheat it in the oven at 450F. If you don’t have a pizza stone, grab a baking sheet and line it with a non-stick mat or parchment. If you are using a pizza stone, grab a Peel and sprinkle on cornmeal. After 2 hours, take your dough, punch out the air, and lay it on a floured surface. Gently press it out so that it forms a small rectangle and then take a pizza roller and cut strips approx. 1/2-3/4” width by 6-8 inches in length. You can make them any size you want though! I had to play around with it for a bit to see what I liked. Grab a strip and make it into a knot. You can tuck the ends back into the centre or leave them hanging.

Place the knots onto the Peel OR onto the baking sheet. Once you have all your knots made, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. Makes approx. 14 small knots. You can also double this recipe and freeze half of the dough for later.

 

Cornbread

  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  1. Preheat oven to 400 degrees F. In a small bowl, combine cornmeal and milk; let stand for 10 minutes. Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

 

 

Butternut Squash Risotto

2 cups Roasted Butternut Squash
2 T olive oil
2 T butter or smart balance
1 medium onion, chopped finely
1 cup + 2 T Arborio Rice
2 can chicken broth (about 4 cups)
1/4 c Parmesan cheese
salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Cut squash in half and place flesh side down on baking sheet. Bake for about an hour or until tender.
3. Let squash cool and spoon out seeds. Take skin off and discard.

With Rice Cooker:
4. Set the rice cooker to Quick Cook and place olive oil and butter in the cooker bowl.
5. Add onion when butter melts and cook until the grains of rice are transparent except for a white spot. Stir occasionally
6. Add squash and chicken stock and stir until combined.
7. Close the cover and reset for the Porridge cycle.
8. When the machine switches to the Keep Warm cycle, add Parmesan cheese, salt and pepper to taste and stir.

Stovetop:
4. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
5. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes.
6. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy.
7. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.