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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen


Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
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Spicy Orange Roasted Sweet Potatoes

Sweet potatoes roasted in ghee and tossed with orange juice and chile powder


Who doesn’t like roasted sweet potatoes?  There are probably a few people that don’t, but I’d bet the majority of you do.  We certainly love them and have them quite often.   During the colder months, I roast them in the oven, and during the warmer months, on the stovetop.  My usual preparation is pretty much the same as what I use for Roasted Fingerling Potatoes – an infused oil, salt and pepper, and some type of chile powder. However, I changed it up a bit with this Spicy Orange Sweet Potato dish.  Ghee (a type of clarified butter) is used in place of olive oil, and after roasting, the potatoes are tossed with orange juice and then sprinkled with chile powder.  For this batch I used a new chile pepper from my friends at Ford’s Fiery Foods and Plants – murupi amerela.  This is a completely different pepper than the urfa biber I introduced in the Fiery Chocolate Shots – quite a bit hotter and more of a citrus flavor than that of dates. To learn more about murupi amerela or to see alternative chile powders you could use, be sure read my Kitchen Notes.

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Apple, Carrot, and Pecan Slaw with Curry Dressing

Slaw with apples, cabbage, carrots, toasted pecans seasoned with masala spice.


Whenever I buy a head a cabbage, I can usually get 2 to 3 meals from it, making a head of cabbage a very economical little vegetable.  Last week’s cabbage was used for my Sausage with Cabbage and Onion and two different side salads, one of the salads being this Apple, Carrot, and Pecan Slaw with a light dressing seasoned with a curry spice blend.  It’s a nice side for a pork or chicken entree or alone as a light lunch.  It has just a few ingredients and comes together in less than 20 minutes.

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30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons


Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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Antipasto Style Hors d’oeuvres

An easy antipasto can be made using a lot of what you already have in the pantry and refrigerator.


The other day I was going through the first recipe book that I started back in the 80′s and found this recipe for an antipasto type hors d’oeuvre.  I remembered making it all of the time for dinner parties and summer backyard parties and it was always a big hit; therefore, I decided to bring it back.  These Antipasto Style Hors d’oeuvres can be served as an antipasto (the first course of a formal meal) or as hors d’oeuvres for a stand-up party.  It has a lot of delicious little bites that can be enjoyed by meat eaters, vegetarians and even vegans.  Just keep the meat and the cheese out of the marinated vegetables and off to the side or even on another plate. That way every one can enjoy them.

What makes this dish special is the dressing. It’s pack with herb deliciousness!  If you have tarragon vinegar, this is a great use for it.  At the house that we lived in during the 80′s I had an tarragon bed with plants 4 feet tall!  Needless to say, I made A LOT of herb vinegar. Hopefully, I’ll be able to make some this summer if my tarragon does well.  If you don’t have tarragon vinegar, white wine vinegar is a nice substitute.
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Orange and Cabbage Slaw

A quick and easy slaw made with oranges, cabbage and a simple vinaigrette


Quality citrus is abundant right now, so time for another delightful citrus salad.  In previous years I have brought you a Sweet and Spicy Citrus Salad and a Citrus Salad with Toasted Seeds and Maple Dressing. This year I’m serving up this Cabbage and Orange Slaw, a easy little salad that can be thrown together in about 15 minutes and served as a side to just about any entree’. It’s especially good with spicy dishes.  We’ve been eating it as a side to Red Chile Chicken Tamales and Red Chile Enchiladas.  The oranges serve as a sweet, cooling mechanism for the spicy chile.  It works much better than the standard New Mexico side of lettuce and tomatoes.

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Seasoned with Spice Infused Onions and a Spice Giveaway

Steamed onions seasoned with Aleppo pepper, lemongrass and sweet ginger sea salt from Season with Spice


Today, you’re getting a double whammy – a tasty little side dish recipe and a chance to win one of two uniquely delicious spice kits in a giveaway from Season With Spice, my most favorite small business!  The Seasoned With Spice Infused Onions dish introduces you to three of Season With Spice’s seasonings and will have you wanting to try more.  So let’s start with the recipe.

Seasoned with Spice Infused Onions is a simple dish in which onions are steamed in their own juices along with a complementary blend of spices. The cooking method is similar to that used with my Fennel Infused Onions from a couple of years ago.  However, the seasoning is completely different, showing you how versatile this simple side can be.

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Peppered Lemon Chicken Bites and Curried Brussels Sprouts

Bites of chicken marinated with preserved lemons and pepper.


Originally, this post was just going to be just about the Peppered Lemon Chicken Bites, but the Brussels sprouts turned out so good and were the perfect complement for the chicken, that I decided to dish up both. Let’s talk about the chicken first.  In this simple little chicken dish, the chicken is marinated with preserved lemons, garlic oil, pepper and a couple more ingredients.  After marinating, the chicken is cooked on the stovetop or skewered for kabobs and grilled. Both cooking methods yield a cook time of less than 15 minutes.  This summer we were making the kabobs, but now that it’s pitch dark by 5 p.m., I cook the chicken on the stovetop.  No matter which method used, this peppered lemon chicken is a tasty, quick and easy meal – perfect for the middle of the week.

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Leeks Braised with Preserved Lemons and Tarragon

Leeks lightly braised with preserved lemons and tarragon


A few weeks ago Bobby and I had an absolutely delicious and memorable dinner at Albuquerque’s Farm & Table restaurant.  I had a seared duck breast with greens and a potato side that consisted of the thinnest sliced potatoes I’d ever seen, seasoned and baked to perfection.  Bobby had the special which was a delicately roasted quail and a side of leeks with preserved lemons.  I tried the leeks early on causing Bobby to have to guard his plate until he finished eating.  They were SO good and I knew I would have to try making them at home. Unfortunately, by the time I got around to buying some leeks it had been a couple of weeks and all I could remember were the preserved lemons.  So I reached for the flavor combination used in one of my favorite breads – Buttermilk Tarragon Lemon Bread by From My Sweet Heart.  This wonderful quick bread uses lemon, tarragon and black pepper to provide a unique and unexpected flavor.  The combination transferred beautifully to these braised leeks.

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