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Glazed Carrots with Sage

by on November 17, 2012

Glazed carrots with sage

 

Carrots – what can one say about carrots?  They are good, good for you, cheap, easy to cook, and extremely versatile.  Glazed carrots with sage is one of those carrot dishes that epitomizes all of these characteristics.  It’s SO delicious that it is our favorite carrot dish. It is SO easy to make that whenever I just have 15 minutes to throw a side together, this is my go to recipe. You can also change up the herbs and oils to better meet your tastes and to complement the rest of the meal. However, the recipe below is our favorite version and one that I very seldom change.
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Roasted Butternut Squash with Apples and Manchego Cheese

by on October 31, 2012

Roasted Butternut squash with apples, sage and Manchego cheese

 

Last week on our road trip through northern New Mexico, we bought two baskets of apples, one being Winesap and the other cameo.  Winesap apples are crisp and tart with a touch of sweetness.  Cameos are crisp, juicy, and sweet.  With this recipe I discovered that the tartness of the Winesap was a perfect complement to the sweetness of roasted butternut squash.  Add a little sage and you have the perfect fall dish.  But wait, there’s more! Let’s throw in some of my favorite cheese to eat with apples:  Manchego – “a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed” (Wikipedia).   Now the dish is complete and what a delicious dish it is!

Before going to the recipe I would like to send my sincere thoughts to all of those affected by Hurricane Sandy and the resulting weather, and hope for a speedy recovery.  Thanks to all of the first responders and those who risked their own lives to help others.

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Spring Rolls with Soba Noodles and Cucumber by With a glass

by on September 13, 2012

 

Due to a kitchen remodel I’ll be without a kitchen for a few weeks, so I’ve asked some friends to keep my virtual kitchen going with some of their fabulous recipes. This week Sissi of With a Glass dropped by and brought some delicious spring rolls!

I can’t remember how long I’ve been visiting Sissi’s blog, but I do remember that the first time I landed there I knew that I would be back again and again and again – and I have!  Sissi never fails to WOW me.  She can make just about anything and does! Her recipes range from homemade ketchup to Hungarian stew, Kumquat Vodka to Easy Shrimp Dumplings .   One of the things I love most about Sissi’s recipes is that they are not intimidating.  Anyone can make them and they all look delicious!  So when you head over to Sissi’s site, be prepared to spend some time there, because once you start surfing, you won’t be able to stop.

It’s all yours Sissi!
 
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Chunky Gazpacho

by on July 25, 2012

 

When one of my nieces graduated from high school back in 2003, my mother and I flew to California to attend the ceremony and spend some time with my sister and her family.  It was a great trip but there are two memories that will last forever.  One was making S’mores on the beach with my niece and nephew, burning the marshmallows and stuffing our faces with gooey sweetness.  The other was hanging out in the kitchen with my mother and sister making gazpacho and talking, talking, and talking. The trip was so much fun that I almost missed how delicious the gazpacho was.

My sister’s gazpacho was quite different from mine at that time. Instead of throwing everything in the blender and pulsing a few times like I did, we chopped everything!  It was somewhat laborious, not that we noticed with all the talking going on.  I didn’t get her recipe because, like all of the women in my family, we aren’t in the habit of writing recipes down.  So when I got back home, I did a makeover with my own gazpacho recipe, eliminating most, but not all of the blending, and created this chunky gazpacho.  I’m not sure if it’s exactly like my sister’s or even close for that matter, but Bobby and I sure love it!  I thank my sister for the inspiration of going chunky with my gazpacho.

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Stacked Vegetables ‘en Papillote

by on July 19, 2012

 

Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction!  It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up.  Last week  I made this stacked vegetable dish and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal.  It could also be used as a side to a meat entree’ if desired.

When I started putting this together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne?  I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables.  Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese.  The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.

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Cold Asparagus and Garlic Soup

by on May 15, 2012

 

When the weather starts warming up, I switch from hot soups to cold soups because they make a refreshing summertime lunch. One of my favorite cold soups is asparagus; so when I saw cheap over-size asparagus spears the other day, I knew what I wanted to make.  However, you know how things change once you get in the kitchen.  After chopping a clove of garlic to add to the sauteing onions, I decided to just add the whole head of garlic. After all, one can never get enough garlic.

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Massaged Kale and Sweet Potato Salad

by on May 2, 2012

 

A couple of years ago I came across a Massaged Kale Salad by Aarti Sequeira, one of the Food Network Star winners.  It looked interesting so I made it and loved it, and now I make it all of the time.  Ripe, juicy mango combined with fresh kale massaged with olive oil and lemon, then toasted pepitas is such a unique combination.  Since I first made Aarti’s salad, I have been playing around with massaged kale because, personally – I now prefer it over cooked kale.  I’ve made this salad with oranges, apples, oranges and apples, sweet potatoes, and a few other ingredients – some worked, some didn’t.  Sweet potato and yam definitely worked!

This massaged kale and sweet potato salad uses the same dressing and method for massaging the kale as Aarti’s, but the other salad ingredients are  different.  This particular salad can be a meal or a side.  No matter how you serve it, you’ll love it!

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Green Chile Succotash

by on March 23, 2012

Southern succotash with New Mexico Green Chile

 

Growing up in the south we called anything with lima beans and corn “succotash”. Sometimes we would add squash or any other vegetable in the fridge that needed to be used.  So in following with that practice, here’s my succotash recipe with one of my favorite ingredients – green chile.

I usually make succotash during the holidays as a side for roast turkey, but the one I make for the holidays is less spicy and a little different than this one. This green chile succotash is perfect with grilled or baked chicken, as a side with pork, or topped with a little bacon. Sometimes I’ll make it the entree’ for a vegetarian meal and serve it with buttermilk cornbread.  Oh SO good!  In fact, buttermilk cornbread is the perfect accompaniment to this no matter what else you serve.
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