On a whim, I recently bought a Power Air Fryer XL. A customer in BJs noticed me looking at it, and she commented on what great fries and breaded cod it made. I had to give it a try. I'm really glad I did. It was extremely easy to use and produced great results;
The first time I used it, I tried breaded chicken. It turned out tasty, but not incredible. However, yesterday evening, I decided to try cooking salmon and french fries at the same time. The salmon was delicious and the fries were among the best I have ever had. They were perfectly crispy on the outside and soft on the inside.
I used unthawed Alexia frozen fries, which I lightly coated with EVOO. I prepared the 7-oz. skinned, fresh, wild Keta salmon filet by basting both sides with EVOO and lemon juice, and sprinkling it with sea salt and pepper.
Then I set the temperature at 400° and the timer at 18 minutes. I put the fries in first. When the timer reached 11 minutes remaining, I opened the basket and inserted the salmon. At the same time, I turned over the fries. When the time reached 5 minutes, I turned the salmon over and shook the fries.
It doesn't get any easier than that. One great benefit of using a hot air fryer, is that it significantly reduces the calorie count of dishes.
The fryer inner and outer baskets are non-stick and are dishwasher safe.
The cost of my 5.3 quart air fryer at BJs was $79.99.
Showing posts with label Easy Side Dish. Show all posts
Showing posts with label Easy Side Dish. Show all posts
Saturday, August 10, 2019
Monday, February 18, 2019
Roasted Butternut Squash - Simple, Tasty Side
In looking for a way to use leftover butternut squash from a recent beef stew recipe that I made, I found this really easy, tasty recipe on allrecipes.com - https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/.
This recipe makes 1-2 servings. The addition of cinnamon is my idea. (The allrecipes recipe called for a whole butternut squash. Since I only had a part of a squash, I reduced the amount of olive oil and garlic by half.)
Ingredients
- 2/3 pound of peeled and seeded butternut squash cut into 1 inch chunks. The squash I had from Publix was already seeded.
- 1 clove of minced garlic
- 1 tbsp olive oil
- salt, pepper, and cinnamon to taste
Directions
- Preheat oven to 400°
- Mix squash, garlic, and olive oil in a bowl
- Sprinkle salt, pepper, and cinnamon to taste
- Place squash in a single layer on a baking sheet
- Bake 25-30 minutes until squash is tender. (27 minutes did the trick for me.)
This recipe makes 1-2 servings. The addition of cinnamon is my idea. (The allrecipes recipe called for a whole butternut squash. Since I only had a part of a squash, I reduced the amount of olive oil and garlic by half.)
Ingredients
- 2/3 pound of peeled and seeded butternut squash cut into 1 inch chunks. The squash I had from Publix was already seeded.
- 1 clove of minced garlic
- 1 tbsp olive oil
- salt, pepper, and cinnamon to taste
Directions
- Preheat oven to 400°
- Mix squash, garlic, and olive oil in a bowl
- Sprinkle salt, pepper, and cinnamon to taste
- Place squash in a single layer on a baking sheet
- Bake 25-30 minutes until squash is tender. (27 minutes did the trick for me.)
Saturday, August 5, 2017
Super-easy, Tasty Sautéed Garlicky Broccoli Recipe
This tasty broccoli recipe is really easy to make. You could also modify it by adding any desired spice to add more flavor. I found it at: http://www.foodandwine.com/recipes/december-2007-garlicky-sauteed-broccoli
Ingredients
- 1 1/2 pounds broccoli, cut into 1-inch florets (I only used 1 lb)
- 1/4 cup extra virgin olive oil
- 1 large garlic clove, minced
- salt
- water
- crushed red pepper (optional)
Directions
1. Put 1/2 inch of water in a large skillet and bring to a boil. Add broccoli and boil just until bright green, about 4 minutes. Drain well and wipe skillet dry. (I avoided having to dry the skillet by pouring the broccoli into a colander to drain. The hot skillet immediately dried itself.)
2. Add olive oil and garlic to skillet and cook over moderately high heat just until fragrant, about 10 seconds. Add broccoli, season with salt and cook, tossing occasionally until crisp-tender - about 3 minutes. Season with crushed red pepper and serve.
Ingredients
- 1 1/2 pounds broccoli, cut into 1-inch florets (I only used 1 lb)
- 1/4 cup extra virgin olive oil
- 1 large garlic clove, minced
- salt
- water
- crushed red pepper (optional)
Directions
1. Put 1/2 inch of water in a large skillet and bring to a boil. Add broccoli and boil just until bright green, about 4 minutes. Drain well and wipe skillet dry. (I avoided having to dry the skillet by pouring the broccoli into a colander to drain. The hot skillet immediately dried itself.)
2. Add olive oil and garlic to skillet and cook over moderately high heat just until fragrant, about 10 seconds. Add broccoli, season with salt and cook, tossing occasionally until crisp-tender - about 3 minutes. Season with crushed red pepper and serve.
Sunday, January 22, 2017
Sweet Peppers Filled with Couscous, Prosciutto, Artichoke Hearts, and Other Goodies
In searching for a way to use sweet peppers and leftover couscous, I found this easy recipe, which I is very easy to modify to meet different tastes and desired number of servings. I cut large sweet peppers in half and filled them with a mixture of couscous, chopped prosciutto, and marinated artichoke hearts, Then I topped them with grated Parmesan cheese and roasted them. Other items that you can mix with the couscous are your favorite type of chopped olives, fresh mozzarella, shallots, minced garlic, and pine nuts.
Preparing this recipe was made even easier by following a suggestion from the author of the web site where I found the recipe
(http://www.vodkaandbiscuits.com/2016/04/25/mediterranean-stuffed-peppers/). Instead of cutting off the tops of the peppers and stuffing them, I sliced them lengthwise.
The original recipe served 12. I easily reduced this one to serve two. Below is the recipe for two. It's very easy to scale.
I recommend reading the complete article on the web site where I found the recipe. Lots of good comments and pics.
Ingredients
- Half a sweet bell pepper for each serving. (Use orange, red, or yellow peppers.)
- Couscous (Like the author on the web site, I used Near East brand couscous. It only takes 5 minutes to prepare. One small box will be enough for many servings.)
- a small amount of chopped prosciutto per serving (I often have open, refrigerated packages of diced prosciutto to add to salads.)
- four quartered and marinated artichoke hearts per serving (I often have open refrigerated jars of Reese marinated artichoke hearts for adding to salads, pastas, etc.)
- a tablespoon of grated Parmesan for each serving.
- Salt and pepper to taste
- a small amount of olive oil for rubbing on peppers
Directions
1. Prepare the couscous per package directions. (The web site author used chicken stock instead of water. I normally use water and a couple tablespoons of olive oil.)
2. Cut the peppers lengthwise in half, and remove the ribs and seeds. Baste outside with olive oil.
3. Preheat oven or toaster oven to 400°
4. Mix couscous, prosciutto, artichoke hearts, and other stuffing ingredients. (If using pine nuts, shallots, and/or minced garlic, saute first.)
5. Select baking dish large enough to hold peppers. Put about a half inch of water in the bottom of the dish.
6. Put stuffing into bell peppers, and top with grated Parmesan. Place bell peppers open-side up in baking dish. Loosely cover baking dish with aluminum foil.
7. Place in oven and cook for 40 minutes.
Preparing this recipe was made even easier by following a suggestion from the author of the web site where I found the recipe
(http://www.vodkaandbiscuits.com/2016/04/25/mediterranean-stuffed-peppers/). Instead of cutting off the tops of the peppers and stuffing them, I sliced them lengthwise.
The original recipe served 12. I easily reduced this one to serve two. Below is the recipe for two. It's very easy to scale.
I recommend reading the complete article on the web site where I found the recipe. Lots of good comments and pics.
Ingredients
- Half a sweet bell pepper for each serving. (Use orange, red, or yellow peppers.)
- Couscous (Like the author on the web site, I used Near East brand couscous. It only takes 5 minutes to prepare. One small box will be enough for many servings.)
- a small amount of chopped prosciutto per serving (I often have open, refrigerated packages of diced prosciutto to add to salads.)
- four quartered and marinated artichoke hearts per serving (I often have open refrigerated jars of Reese marinated artichoke hearts for adding to salads, pastas, etc.)
- a tablespoon of grated Parmesan for each serving.
- Salt and pepper to taste
- a small amount of olive oil for rubbing on peppers
Directions
1. Prepare the couscous per package directions. (The web site author used chicken stock instead of water. I normally use water and a couple tablespoons of olive oil.)
2. Cut the peppers lengthwise in half, and remove the ribs and seeds. Baste outside with olive oil.
3. Preheat oven or toaster oven to 400°
4. Mix couscous, prosciutto, artichoke hearts, and other stuffing ingredients. (If using pine nuts, shallots, and/or minced garlic, saute first.)
5. Select baking dish large enough to hold peppers. Put about a half inch of water in the bottom of the dish.
6. Put stuffing into bell peppers, and top with grated Parmesan. Place bell peppers open-side up in baking dish. Loosely cover baking dish with aluminum foil.
7. Place in oven and cook for 40 minutes.
Thursday, January 5, 2017
Easy Baked Potatoes
My wife taught me how to make baked potatoes. I've tried it several times, and the potatoes turn out just the way we like them. It works fine for two potatoes, but cooking time might have to be adjusted for more potatoes.
Ingredients
Two baking potatoes, like Russet potatoes
Toppings, like sour cream, butter, green onions
Directions
1. Using a dinner fork, puncture potatoes:
- once at each end (one puncure with a 4-tined fork = 4 holes.)
- twice lengthwise on each side
- three times laterally on the top and bottom
2. Microwave on high for 5 minutes.
3. Preheat oven or toaster oven to 450° and bake for 15 minutes.
4. Serve, slice open, and apply favorite toppings.
Ingredients
Two baking potatoes, like Russet potatoes
Toppings, like sour cream, butter, green onions
Directions
1. Using a dinner fork, puncture potatoes:
- once at each end (one puncure with a 4-tined fork = 4 holes.)
- twice lengthwise on each side
- three times laterally on the top and bottom
2. Microwave on high for 5 minutes.
3. Preheat oven or toaster oven to 450° and bake for 15 minutes.
4. Serve, slice open, and apply favorite toppings.
Thursday, November 3, 2016
Asparagus, Peas, and Basil - An Easy Umbrian Side Dish
In searching for a side dish from the Umbria Region of Italy, I found this delicious and easy recipe for Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) on epicurious.com (http://www.epicurious.com/recipes/food/views/asparagus-peas-and-basil-em-piselli-con-asparagi-e-basilico-em-242035). It should serve 6. I served it with a Tuscan beef stew - Peposo dei Fornaciari dell'Impruneta - which I described in a previous post.
Ingredients
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- peas, fresh or frozen (3/4 pound shelled fresh peas, or 1 & 3/4 pound in pods or 10 ounces of thawed frozen peas - I used the thawed frozen peas.)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- about 3/4 cup of torn fresh basil leaves
Directions
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender - about 4 minutes.
Stir in asparagus, peas, sea salt, then seal skillet with foil. (Rather than the foil, I simply used a tight cover for the skillet.) Cook over medium heat until vegetables are tender, but still slightly al dente - about 8 minutes.
Stir in basil and sea salt.
Ingredients
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- peas, fresh or frozen (3/4 pound shelled fresh peas, or 1 & 3/4 pound in pods or 10 ounces of thawed frozen peas - I used the thawed frozen peas.)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- about 3/4 cup of torn fresh basil leaves
Directions
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender - about 4 minutes.
Stir in asparagus, peas, sea salt, then seal skillet with foil. (Rather than the foil, I simply used a tight cover for the skillet.) Cook over medium heat until vegetables are tender, but still slightly al dente - about 8 minutes.
Stir in basil and sea salt.
Thursday, June 30, 2016
Delicious and Easy Spaghetti-Shaped Veggies - Zucchini
Last night, I used a simple, hand-held spiralizer, to transform a zucchini into spaghetti-shaped strands that made a terrific and easy side dish. The brand of spiralizer that I used was a "Veggetti," which I had been given as a gift. It took a couple of minutes to make these "noodles." I then sauteed them in a skillet with a couple of tablespoons of olive oil over medium heat for 7 minutes. I sprinkled them with salt and pepper and drizzled a high-quality, Persian-lime, Extra Virgin Olive Oil (from Katy Rose Oilery in Lakewood Ranch) over the top. One decent-size zucchini made two servings.
These spiralizers can be used on a variety of vegetables to make salads, stir fries, potato pancakes, etc.
The hand-held version can be purchased for about $10 at Walmart or Amazon. The table-top version is about twice as much. There are other brands as well.
Delicious and Easy Spaghetti-Shaped Veggies - Zucchini
Last night, I used a simple, hand-held spiralizer, to transform a zucchini into spaghetti-shaped strands that made a terrific and easy side dish. The brand of spiralizer that I used was a "Veggetti," which I had been given as a gift. It took a couple of minutes to make these "noodles." I then sauteed them in a skillet with a couple of tablespoons of olive oil over medium heat for 7 minutes. I sprinkled them with salt and pepper and drizzled a high-quality, Persian-lime, Extra Virgin Olive Oil (from Katy Rose Oilery in Lakewood Ranch) over the top. One decent-size zucchini made two servings.
These spiralizers can be used on a variety of vegetables to make salads, stir fries, potato pancakes, etc.
The hand-held version can be purchased for about $10 at Walmart or Amazon. The table-top version is about twice as much. There are other brands as well.
Friday, April 22, 2016
Mujadarra - Arabic Lentils, Rice, and Onions
Mujadarra is a dish that is popular throughout the Arab world. It was a dish that my mother used to serve us frequently when I was a child. It consists primarily of lentils, rice, and onions, and can include a variety of spices. It is easy to prepare, but takes about an hour 25 minutes to complete. The recipe I used was a highly rated one from allrecipes.com. The original recipe serves 6. I scaled it down to serve 2. (http://allrecipes.com/recipe/214780/mujaddara-arabic-lentil-rice/)
Ingredients
a. For first stage of cooking
- 1/3 cup dry lentils, rinsed. (I used green lentils)
- 2/3 cup water
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
b. For second stage of cooking
- 1/4 cup white rice, rinsed
- 1/4 cup water
- 1/4 teaspoon salt
- 2 teaspoons olive oil
c. Ingredients for third stage of cooking
- 1 tablespoon + 1 teaspoon vegetable oil
- 1 white onion sliced into 1/4 inch rings
Directions
1. Combine the lentils, 2/3 cup of water, 1/4 teaspoon salt, cumin, and garlic powder in a pot over medium heat. Bring to a simmer; reduce heat to low, and cook until the lentils begin to soften - 20 t 30 minutes.
2. Stir in the rice, 1/4 cup water, 1/4 teaspoon salt, and olive oil in with the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
3. About 12 minutes before the lentils and rice are done, heat the cooking oil in a skillet over medium heat. Cook the onions in the oil until browned, 7 to 10 minutes.
4. Spread the onions over the lentil - rice mixture, and serve.
Ingredients
a. For first stage of cooking
- 1/3 cup dry lentils, rinsed. (I used green lentils)
- 2/3 cup water
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
b. For second stage of cooking
- 1/4 cup white rice, rinsed
- 1/4 cup water
- 1/4 teaspoon salt
- 2 teaspoons olive oil
c. Ingredients for third stage of cooking
- 1 tablespoon + 1 teaspoon vegetable oil
- 1 white onion sliced into 1/4 inch rings
Directions
1. Combine the lentils, 2/3 cup of water, 1/4 teaspoon salt, cumin, and garlic powder in a pot over medium heat. Bring to a simmer; reduce heat to low, and cook until the lentils begin to soften - 20 t 30 minutes.
2. Stir in the rice, 1/4 cup water, 1/4 teaspoon salt, and olive oil in with the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
3. About 12 minutes before the lentils and rice are done, heat the cooking oil in a skillet over medium heat. Cook the onions in the oil until browned, 7 to 10 minutes.
4. Spread the onions over the lentil - rice mixture, and serve.
Friday, March 11, 2016
Fava Beans - Ful Medammes - A Popular Middle Eastern and East African Dish
I recently enjoyed a Middle Eastern dish called Ful Medammes (Foule Mudammes, etc.). It is a fava bean dish that is a staple of Egyptian life. It is served there with pita bread as a breakfast dish. It is also popular in various forms in other Middle Eastern and East African cuisines from Ethiopia up through the Levant. (https://en.wikipedia.org/wiki/Ful_medames) It can be served as an appetizer or side dish.
The one I tried is a ready-to-serve canned Egyptian version sold by California Garden, which sells five different types, including Egyptian, Lebanese, and "Secret Recipe." (http://californiagarden.com/index.php/cms/products). I added other ingredients, suggested by a California Garden rep whom I called. The canned Egyptian version has fava beans, salt, lemon juice, sunflower oil, and spices. It is very mild.
The size of the can was 16 oz. I added a quarter of an onion chopped, about a cup of canned chopped tomatoes, a tablespoon of lemon juice, and a tablespoon of olive oil. Then I heated it. I loved the results and will have it again. The next time, I will have it with pita bread.
It can be purchased at Middle Eastern grocery stores and online at Amazon, etc. I purchased it at the Oasis Cafe on U.S. 41 in Sarasota.
The California Garden Ful Medammes products are produced in the United Arab Emirates.
The one I tried is a ready-to-serve canned Egyptian version sold by California Garden, which sells five different types, including Egyptian, Lebanese, and "Secret Recipe." (http://californiagarden.com/index.php/cms/products). I added other ingredients, suggested by a California Garden rep whom I called. The canned Egyptian version has fava beans, salt, lemon juice, sunflower oil, and spices. It is very mild.
The size of the can was 16 oz. I added a quarter of an onion chopped, about a cup of canned chopped tomatoes, a tablespoon of lemon juice, and a tablespoon of olive oil. Then I heated it. I loved the results and will have it again. The next time, I will have it with pita bread.
It can be purchased at Middle Eastern grocery stores and online at Amazon, etc. I purchased it at the Oasis Cafe on U.S. 41 in Sarasota.
The California Garden Ful Medammes products are produced in the United Arab Emirates.
Wednesday, February 24, 2016
Orange-Glazed Carrots - Another Super-Easy Carrot Recipe
It seems there is no end of very easy and delicious carrot recipes. I found this one on All Recipes (http://allrecipes.com/recipe/24773/orange-glazed-carrots/). I made a couple of changes, which I've noted in parens.
Ingredients
- 1 pound carrots (I used half a pound because if was for just two of us & I used baby carrots to avoid peeling and cutting.)
- 1/4 cup orange juice
- 3 tablespoons brown sugar (I used 2 tbsp)
- 2 tablespoons butter
- pinch of salt
Directions
Place carrots in a shallow saucepan and cover with water. Boil until tender. (This took about 9 minutes.)
Drain and return carrots to pan.
Pour orange juice over carrots and mix well. Simmer over medium heat for about 5 minutes.
Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Ingredients
- 1 pound carrots (I used half a pound because if was for just two of us & I used baby carrots to avoid peeling and cutting.)
- 1/4 cup orange juice
- 3 tablespoons brown sugar (I used 2 tbsp)
- 2 tablespoons butter
- pinch of salt
Directions
Place carrots in a shallow saucepan and cover with water. Boil until tender. (This took about 9 minutes.)
Drain and return carrots to pan.
Pour orange juice over carrots and mix well. Simmer over medium heat for about 5 minutes.
Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Thursday, February 18, 2016
Italian Green Beans in Egg Cream
Green Beans in Egg Cream - Fagiolini alla Crema d'Uova - is a nice & easy side. The recipe below serves 4, but I cut it in half for the two of us.
(The recipe is from a huge and interesting Italian cook book that has over 2,000 recipes. The original version, Il Cucchiaio d'Argento, is in Italian, but I have the English-language version, The Silver Spoon. It is not just a translation, but an adaption with U.S.measurements. It's available on Amazon.)
Ingredients
- 4 & 1/4 cups of green beans (1 pound would probably be close enough.)
- 3 tablespoons butter
- 2 small, mild onions, chopped
- 2 eggs
- 1/4 cup Parmesan cheese, freshly grated
- salt and pepper to taste
Directions
1. Cook the beans in salted, boiling water for 15 minutes. Then drain and chop. (If you like firmer beans, boil them for 10 minutes.)
2. While the beans are cooking, beat the eggs in a bowl, stir in the Parmesan, and season with salt and pepper.
3. Melt the butter in a pan over low heat. Add the onions, and cook for 5 minutes, stirring occasionally.
4. Add the beans, mix well, and cook for a few minutes more.
5. Pour the egg mixture into the pan, stirring constantly. Then remove the pan from the heat.
(The recipe is from a huge and interesting Italian cook book that has over 2,000 recipes. The original version, Il Cucchiaio d'Argento, is in Italian, but I have the English-language version, The Silver Spoon. It is not just a translation, but an adaption with U.S.measurements. It's available on Amazon.)
Ingredients
- 4 & 1/4 cups of green beans (1 pound would probably be close enough.)
- 3 tablespoons butter
- 2 small, mild onions, chopped
- 2 eggs
- 1/4 cup Parmesan cheese, freshly grated
- salt and pepper to taste
Directions
1. Cook the beans in salted, boiling water for 15 minutes. Then drain and chop. (If you like firmer beans, boil them for 10 minutes.)
2. While the beans are cooking, beat the eggs in a bowl, stir in the Parmesan, and season with salt and pepper.
3. Melt the butter in a pan over low heat. Add the onions, and cook for 5 minutes, stirring occasionally.
4. Add the beans, mix well, and cook for a few minutes more.
5. Pour the egg mixture into the pan, stirring constantly. Then remove the pan from the heat.
Maque Choux - Cajun Corn & Bacon
Maque Choux is a delicious Cajun side dish. It went very well with a shrimp dish I served.
There are a number of Maque Choux recipes on line. This one is a combination of several recipes. I intended it for our group of six, but it could easily have served 10. It was so good that we easily finished it off.
Ingredients
- 8 strips of bacon, fried and crumbled
- 4 cups of sweet corn. I used canned, but many recipes call for fresh corn taken off the cob with the milk from the cob. I'm sure that would have improved the taste.
- 3 tablespoons of butter or two tablespoons of butter and two tablespoons of bacon fat.
- 1 chopped onion
- 1 chopped bell pepper
- salt and pepper to taste
- 1/2 teaspoon of hot sauce (or more)
- 3/4 cup of heavy whipping cream
- 1 finely chopped green onion
- 2 tablespoons of chopped, fresh Italian parsley.
Directions
1. Cook the bacon in a large skillet until crispy. Remove bacon from pan and crumble.
2. Reserve two tablespoons of bacon fat in the skillet, and drain the remainder. (I substituted an extra tablespoon of butter for the two tablespoons of bacon fat, because the way I cook bacon in water leaves no fat.)
3. Add butter to skillet and and melt over medium heat.
4. Add onion and sauté until translucent, about 5 minutes.
5. Add bell pepper and sauté until beginning to soften, about 3 minutes.
6. Add corn and sauté about 2 minutes.
7. Add cream and hot sauce. Simmer until sauce thickens, about 5 minutes.
8. Mix in green onion and parsley.
9. Season to taste with salt, pepper, and more hot sauce, if desired.
There are a number of Maque Choux recipes on line. This one is a combination of several recipes. I intended it for our group of six, but it could easily have served 10. It was so good that we easily finished it off.
Ingredients
- 8 strips of bacon, fried and crumbled
- 4 cups of sweet corn. I used canned, but many recipes call for fresh corn taken off the cob with the milk from the cob. I'm sure that would have improved the taste.
- 3 tablespoons of butter or two tablespoons of butter and two tablespoons of bacon fat.
- 1 chopped onion
- 1 chopped bell pepper
- salt and pepper to taste
- 1/2 teaspoon of hot sauce (or more)
- 3/4 cup of heavy whipping cream
- 1 finely chopped green onion
- 2 tablespoons of chopped, fresh Italian parsley.
Directions
1. Cook the bacon in a large skillet until crispy. Remove bacon from pan and crumble.
2. Reserve two tablespoons of bacon fat in the skillet, and drain the remainder. (I substituted an extra tablespoon of butter for the two tablespoons of bacon fat, because the way I cook bacon in water leaves no fat.)
3. Add butter to skillet and and melt over medium heat.
4. Add onion and sauté until translucent, about 5 minutes.
5. Add bell pepper and sauté until beginning to soften, about 3 minutes.
6. Add corn and sauté about 2 minutes.
7. Add cream and hot sauce. Simmer until sauce thickens, about 5 minutes.
8. Mix in green onion and parsley.
9. Season to taste with salt, pepper, and more hot sauce, if desired.
Tuesday, February 2, 2016
Patate al Ramerino - Potatoes with Rosemary - Simple & Delicious Tuscan Side
This delicious and simple side dish from the Livorno area of the Tuscan coast is very easy to prepare and can easily be adjusted to accommodate different numbers of diners. The recipe serves 12, but I adjusted it to serve 4, by changing the number of potatoes. Preparation is fast, but cooking time is 1 hour.
The source of this recipe is Tuscany the Beautiful Cookbook, by Lorenza de' Medici, of the iconic de' Medici family. The book is a beautiful gift book.
Ingredients
- 12 small baking potatoes - 3 inches in length is good for the cooking time in this recipe, Larger potatoes will require longer cooking. Wash, but do not peel.
- 12 rosemary sprigs - the length of the potatoes.
- salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Directions
Preheat oven to 350°
Cut each potato lengthwise about three quarters of the way through the center.
Insert a sprig of rosemary into each incision.
Sprinkle the potatoes with salt and pepper to taste.
Pour the olive oil into a baking dish in which the potatoes will fit without crowding.
Add the potatoes and roll them in the olive oil to coat all sides.
Bake until the potatoes are tender, about 1 hour.
Serve immediately.
The source of this recipe is Tuscany the Beautiful Cookbook, by Lorenza de' Medici, of the iconic de' Medici family. The book is a beautiful gift book.
Ingredients
- 12 small baking potatoes - 3 inches in length is good for the cooking time in this recipe, Larger potatoes will require longer cooking. Wash, but do not peel.
- 12 rosemary sprigs - the length of the potatoes.
- salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Directions
Preheat oven to 350°
Cut each potato lengthwise about three quarters of the way through the center.
Insert a sprig of rosemary into each incision.
Sprinkle the potatoes with salt and pepper to taste.
Pour the olive oil into a baking dish in which the potatoes will fit without crowding.
Add the potatoes and roll them in the olive oil to coat all sides.
Bake until the potatoes are tender, about 1 hour.
Serve immediately.
Tuesday, January 12, 2016
Super-Easy & Delicious Carrots w. Butter, Honey, & Ginger
I've found another very easy and tasty carrot recipe. This one is from allrecipes.com (http://allrecipes.com/recipe/25237/honey-ginger-carrots/) It is made with only 5 ingredients. The original recipe serves 6. I cut it in half for the two of us. Below is the smaller recipe I used for us.
Ingredients
- 1/2 pound carrots, sliced (I used baby carrots, and did not slice them.)
- 1 pinch ground ginger
- 2 tablespoons butter
- 1/2 tablespoon lemon juice, or to taste. (1/2 tablespoon = 1.5 teaspoons)
- 1 & 1/2 tablespoons honey
Directions
1. Bring a 2 qt saucepan with water to a boil. Add the carrots and cook until tender but still firm, about 5 minutes. Drain.
2. In a skillet over low heat, melt the butter with honey. Stir in lemon juice and ginger. Stir in carrots and simmer until heated through.
Ingredients
- 1/2 pound carrots, sliced (I used baby carrots, and did not slice them.)
- 1 pinch ground ginger
- 2 tablespoons butter
- 1/2 tablespoon lemon juice, or to taste. (1/2 tablespoon = 1.5 teaspoons)
- 1 & 1/2 tablespoons honey
Directions
1. Bring a 2 qt saucepan with water to a boil. Add the carrots and cook until tender but still firm, about 5 minutes. Drain.
2. In a skillet over low heat, melt the butter with honey. Stir in lemon juice and ginger. Stir in carrots and simmer until heated through.
Friday, December 18, 2015
Super Easy Fried Potatoes - with Manchego
I found this super easy and tasty fried potatoes recipe at Food.com (http://www.food.com/recipe/easy-fried-potatoes-191254) and gave it extra flavor by adding Manchego cheese. The original recipe produces 4 to 6 servings. However, since I was cooking for just the two of us, I reduced the amount of potatoes and butter. Needless to say, you can replace the Manchego with many other types of cheese. Below is my version to serve two.
Ingredients
- 2 medium potatoes, washed and cut into 1/4" slices. It is not necessary to peel them.
- 3 tbsp butter
- about 2 oz of Manchego cheese, thinly shaved with a vegetable peeler
- salt and pepper
Directions
1. Melt the butter in a skillet
2. Add the potatoes and cook over medium heat for about 15 minutes, turning the potatoes over every couple of minutes. Add salt and pepper while cooking. The potatoes will be finished when most are lightly browned on both sides.
3. Plate the potatoes and sprinkle the Manchego on top of them.
Ingredients
- 2 medium potatoes, washed and cut into 1/4" slices. It is not necessary to peel them.
- 3 tbsp butter
- about 2 oz of Manchego cheese, thinly shaved with a vegetable peeler
- salt and pepper
Directions
1. Melt the butter in a skillet
2. Add the potatoes and cook over medium heat for about 15 minutes, turning the potatoes over every couple of minutes. Add salt and pepper while cooking. The potatoes will be finished when most are lightly browned on both sides.
3. Plate the potatoes and sprinkle the Manchego on top of them.
Friday, December 4, 2015
Bell Peppers, Onions, Dried Fruits, and Balsamic - An Easy Side
This easy side with bell peppers, onions, dried fruits, balsamic vinegar, and capers is my first creation from scratch. It serves two.
The recipe's ingredients can easily be adjusted for your taste.
I used to accompany a grilled salmon recipe which I previously posted and which we love: http://viaggiviniecucine.blogspot.com/2013/06/heathers-grilled-salmon-another-nice.html
Ingredients
1 orange bell pepper sliced into thin strips
1/2 a medium-sized onion, sliced into thin strips
2 tbsp chopped dried apricots
2 tbsp raisins
1 tbsp capers
2 tbsp raspberry balsamic vinegar
2 tbsp extra virgin olive oil
Directions
1. Place olive oil in a medium skillet and heat over medium heat.
2. Add onions and cook until soft, about 5 minutes.
3. Add peppers and cook for about 5 minutes. About 2 minutes before the peppers are done, add the fruit, capers, and balsamic.
The recipe's ingredients can easily be adjusted for your taste.
I used to accompany a grilled salmon recipe which I previously posted and which we love: http://viaggiviniecucine.blogspot.com/2013/06/heathers-grilled-salmon-another-nice.html
Ingredients
1 orange bell pepper sliced into thin strips
1/2 a medium-sized onion, sliced into thin strips
2 tbsp chopped dried apricots
2 tbsp raisins
1 tbsp capers
2 tbsp raspberry balsamic vinegar
2 tbsp extra virgin olive oil
Directions
1. Place olive oil in a medium skillet and heat over medium heat.
2. Add onions and cook until soft, about 5 minutes.
3. Add peppers and cook for about 5 minutes. About 2 minutes before the peppers are done, add the fruit, capers, and balsamic.
Wednesday, November 18, 2015
Corn, Bell Pepper, Honey, Onion, and Spices
This nice and easy side dish is a slight twist on an Ina Garten recipe. I added honey and cumin, and reduced the amount of corn by half. The original recipe can be found on foodnetwork.com at: http://www.foodnetwork.com/recipes/ina-garten/confetti-corn-recipe4.html
The dish serves 2 to 4, and takes a total of 25-30 minutes of prep and cooking.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion (This was about 1/4 of a decent-sized Spanish onion)
- 1 small orange bell pepper. 1/2 inch diced
- 2 tablespoons unsalted butter
- 1 15-oz can of whole kernel, sweet corn
- 1 & 1/2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon of honey
- 1 teaspoon of cumin
- 2 tablespoons julienned fresh basil, minced fresh chives, and/or fresh parsley leaves. (I used Italian parsley.)
Directions
Heat the olive oil over medium heat in a large sauté pan. Add the onion, and sauté for 5 minutes. until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper, and cook, stirring occasionally, for 5 to 7 minutes. Stir in the honey and sprinkle on the cumin when the dish has about 2 minutes left to cook.
When the cooking is complete, stir in the herbs. Serve hot.
The dish serves 2 to 4, and takes a total of 25-30 minutes of prep and cooking.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion (This was about 1/4 of a decent-sized Spanish onion)
- 1 small orange bell pepper. 1/2 inch diced
- 2 tablespoons unsalted butter
- 1 15-oz can of whole kernel, sweet corn
- 1 & 1/2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon of honey
- 1 teaspoon of cumin
- 2 tablespoons julienned fresh basil, minced fresh chives, and/or fresh parsley leaves. (I used Italian parsley.)
Directions
Heat the olive oil over medium heat in a large sauté pan. Add the onion, and sauté for 5 minutes. until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper, and cook, stirring occasionally, for 5 to 7 minutes. Stir in the honey and sprinkle on the cumin when the dish has about 2 minutes left to cook.
When the cooking is complete, stir in the herbs. Serve hot.
Tuesday, November 17, 2015
Lebanese Bulgur Side Dish
Bulgur is a parboiled dried wheat that looks like couscous. It is very popular in Middle Eastern cuisine and is used in dishes like tabbouleh and kibbeh. It is also called Bulghur or Burghul. The first two versions are from Turkish and the third from Arabic. (https://en.wikipedia.org/wiki/Bulgur) It comes in four different grinds - from nr. 1, which is the finest, to nr. 4, which is the coarsest.
I found and tried a tasty bulgur side dish on food.com (http://www.food.com/recipe/lebanese-bulgur-178437). It's easy to make, but takes about 50 minutes to prepare. It serves 4-6.
Ingredients
1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped (I used drained, canned diced tomatoes)
1 & 1/2 cups vegetable or chicken broth
1 tablespoon honey
1 tablespoon tomato paste (I used ketchup)
salt and pepper to taste
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley
Directions
1. Heat the oil in a medium saucepan over medium heat
2. Heat the broth in a separate small sauce pan
3. Add the onion and cook until lightly browned - 3-5 minutes
4. Add garlic and cook for 1 minute
5. Stir in the tomatoes and basil, cooking 2 more minutes
6. Stir the bulgur thoroughly into the tomato mixture
7. Stir in the hot broth, reduce the heat to low, cover, and cook for 5 minutes
8. Add the honey, tomato paste, salt, pepper, and cayenne, and stir thoroughly
9. Continue to cook, covered, until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Stir from time to time.
10. Turn off the heat and let sit for 10 minutes
11. Sprinkle the parsley over the top and serve
I found and tried a tasty bulgur side dish on food.com (http://www.food.com/recipe/lebanese-bulgur-178437). It's easy to make, but takes about 50 minutes to prepare. It serves 4-6.
Ingredients
1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped (I used drained, canned diced tomatoes)
1 & 1/2 cups vegetable or chicken broth
1 tablespoon honey
1 tablespoon tomato paste (I used ketchup)
salt and pepper to taste
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley
Directions
1. Heat the oil in a medium saucepan over medium heat
2. Heat the broth in a separate small sauce pan
3. Add the onion and cook until lightly browned - 3-5 minutes
4. Add garlic and cook for 1 minute
5. Stir in the tomatoes and basil, cooking 2 more minutes
6. Stir the bulgur thoroughly into the tomato mixture
7. Stir in the hot broth, reduce the heat to low, cover, and cook for 5 minutes
8. Add the honey, tomato paste, salt, pepper, and cayenne, and stir thoroughly
9. Continue to cook, covered, until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Stir from time to time.
10. Turn off the heat and let sit for 10 minutes
11. Sprinkle the parsley over the top and serve
Friday, October 2, 2015
Sauteed Sauerkraut with Apples and Raisins - a Nice Side for Bratwurst - Revised
I decided to serve a sauerkraut side dish with the Publix bratwurst I was going to prepare for dinner last night. I couldn't find a recipe that was quite what I wanted, so I started with one I found on the Internet, and changed it to meet my preferences. I was very happy with the results, and found it very easy to prepare. It provides two very generous servings.
At the suggestion of a friend, I added two tablespoons of brown sugar the second time I made this recipe. It significantly improved the taste.
(You can find the recipe that was my starting point at: http://glutenfreedoctor.com/apple-onion-sauerkraut-saute/)
Ingredients
- 2 tablespoons of olive oil
- 1 apple cut into bite-size chunks (I used a honeycrisp.)
- 1/2 a sweet onion, sliced
- 2 cups of sauerkraut, drained. (I used Silver Floss Sauerkraut from the refrigerated section of Publix. It is on sale through next Wednesday, October 7.)
- 1 teaspoon of caraway seeds
- 1/3 cup raisins
- 2 tablespoons brown sugar
- 1/2 cup apple cider
Directions
1. Heat olive oil over high heat in a large frying pan.
2. Add the apples and onion, and cook for 5-8 minutes until they soften and brown.
3. Add the sauerkraut, raisins, brown sugar, and caraway seeds; and cook for one minute. Do not cook longer or you may overcook the sauerkraut.
4. Add the apple cider.
At the suggestion of a friend, I added two tablespoons of brown sugar the second time I made this recipe. It significantly improved the taste.
(You can find the recipe that was my starting point at: http://glutenfreedoctor.com/apple-onion-sauerkraut-saute/)
Ingredients
- 2 tablespoons of olive oil
- 1 apple cut into bite-size chunks (I used a honeycrisp.)
- 1/2 a sweet onion, sliced
- 2 cups of sauerkraut, drained. (I used Silver Floss Sauerkraut from the refrigerated section of Publix. It is on sale through next Wednesday, October 7.)
- 1 teaspoon of caraway seeds
- 1/3 cup raisins
- 2 tablespoons brown sugar
- 1/2 cup apple cider
Directions
1. Heat olive oil over high heat in a large frying pan.
2. Add the apples and onion, and cook for 5-8 minutes until they soften and brown.
3. Add the sauerkraut, raisins, brown sugar, and caraway seeds; and cook for one minute. Do not cook longer or you may overcook the sauerkraut.
4. Add the apple cider.
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