Archive for the 'Sides' Category

Feb 06 2009

Tri-Color Gratin

Published by under Sides

Tri-Color Gratin
Ingredients :
10 medium tomatoes
4 medium yukon gold potatoes
2 large zucchini
1/4 cup grated Parmesan cheese
1/4 + 1 Tbsp cup olive oil
Salt & pepper

Halve, core and seed the tomatoes. Arrange them on a parchment lined baking sheet, cut side up. Drizzle 2 tablespoon olive oil over the tomatoes and season with salt and pepper. Roast in the oven at 350 degrees F for about 75 minutes. When soft, remove from oven and allow to cool. Skin the tomatoes using your fingertips.

Cut the potatoes into 1/4 inch rounds. Combine them with 2 Tbsp olive oil salt and pepper. Spread them on a baking sheet and bake in the oven at 350 F for about 45 mins.

Meanwhile cut the Zucchini into 1/4 inch slices and saute them in a non stick frying pan with the remaining 2 Tbsp olive oil.

Lightly butter a 9 inch pie pan. Starting at the outer edge of the dish and working towards the center, arrange the tomatoes, potatoes and zucchini slices, overlapping slightly. Sprinkle with salt, pepper and the Parmesan cheese.

Preheat oven to 359 degrees F and bake uncovered for about 4o-45 minutes.

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Feb 06 2009

Sauted corn with bacon

Published by under Sides

This recipe is from Patty Glasgow (my American mom). She always made this for us when we went to John and Pattys for dinner. Santosh loves it!

Sauted Corn with bacon
Ingredients :
6 slices of center cut bacon, diced
2 cups frozen or fresh corn kernels
salt & pepper

Start the bacon in a cold pan and saute it on medium heat until it renders all the fat. Drain some of the fat and leave about a tablespoon in the pan. Add the corn and saute till it turns slightly translucent. Season with salt and pepper.

Note: Go easy on the salt as the bacon contains some salt.

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May 21 2008

Green Bean and Potato Salad

Published by under Sides

Green Bean and Potato Salad

Ingredients: Serves 4
1/2 lbs green beans
4 small potatoes
1/2 red bell pepper
1/2 yellow bell pepper
1/2 large onion
1 grilled chicken breast (optional)
2 tsp canola oil
Salt & Pepper

For the Dressing:
2 Tbsp Dijon mustard
1 tsp honey
1/4 tsp garlic powder
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil

Parboil the potatoes and cut them into 1 inch cubes. Clean, trim and cut the green beans into 2 inch pieces. Steam the green beans for about 5 minutes. Slice the onion and bell peppers into 2 inch strips. In a large skillet heat the canola oil on high heat. Add the potatoes, onions and peppers. Saute for about 5 minutes. Add salt and pepper. Dice the chicken into 1 inch cubes and add it to the skillet. Turn off the heat and allow the mixture to cool.

Meanwhile prepare the dressing. In a small bowl add the mustard, garlic powder, honey and vinegar. Mix all the ingredients well. Stream in the olive oil while stirring continuously.

In a large bowl, add the green beans and season with salt and pepper. Add the potato, bell pepper and chicken mixture. Pour the dressing on top and toss well.

This salad can be served hot or cold

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Apr 02 2008

Broccoli Rabe

Published by under Italian,Sides

Ingredients: Serves 6
Broccoli Rabe 2 Bunch of Broccoli Rabe
1 tbsp Olive oil
1/4 tsp Red Chili Flakes
2 big cloves of garlic
1 tbsp red wine vinegar
1/4 cup Chicken broth
1/2 tsp sugar
1/4 tsp ground pepper
Salt to taste

Wash, trim and chop the Broccoli Rabe. In a skillet heat the olive oil. Add the chopped garlic and the red chili flakes. Allow it to infuse for about 30 seconds. Add the chopped broccoli rabe, salt and pepper. When it starts to wilt down, add the vinegar, broth and sugar. Allow it to braise till all the liquid evaporates.

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Apr 02 2008

Roasted Potatoes

Published by under Italian,Sides

Ingredients: Serves 6
Roasted Potatoes15 baby potatoes (red or yellow)
2 tbsp Olive Oil
2 tbsp Italian Seasoning
1/4 tsp Red Chili Flakes
1/2 tsp ground pepper
Salt to taste

Preheat the oven at 400 degrees. Wash and cut the potatoes in half. Put them in 13x9x2 baking pan. Drizzle the olive oil and sprinkle all the seasonings. Bake for about 40-45 mins.

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