Category: Sides

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Garlicky Green Beans

Blistered Green Beans with Garlic
Inspired by salty-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup extra-virgin olive oil
  2. 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
  3. Kosher salt
  4. 6 garlic cloves, sliced
  5. 1 Tbsp. capers, drained, chopped
  6. 1 tsp. crushed red pepper flakes
Instructions
  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  2. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.
Notes
  1. I
Adapted from Bon Appétit
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Bon Appétit
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Squash Risotto with Tuscan Kale

Squash Risotto with Tuscan Kale
Yields 6
Print
Total Time
30 min
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Risotto
  2. 8 cups (2 L) chicken broth
  3. 1/2 tsp saffron threads
  4. 4 cups (600 g) butternut squash, peeled and cut into large dice
  5. 1 onion, chopped
  6. 2 garlic cloves, chopped
  7. 3 tbsp butter
  8. 2 cups (420 g) arborio or carnaroli rice
  9. 1 cup (250 mL) white wine
  10. 1 cup (70 g) Parmesan cheese, freshly grated
  11. Kale
  12. 2 garlic cloves, chopped
  13. 2 tbsp (30 mL) olive oil
  14. 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
  15. 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped
Instructions
  1. Risotto
  2. In a pot, bring the broth to a boil. Add the saffron. Keep warm.
  3. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
  4. Over medium heat, add the broth mixture, about 1 cup (250 millitres) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
  5. Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.
  6. Kale
  7. In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
  8. Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.
Notes
  1. I haven't tried this yet. 10/2018
Adapted from Toronto Star
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from Toronto Star
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Plums and Onions

Plums and Onions
Things to Grill in Foil
Print
413 calories
42 g
0 g
28 g
3 g
4 g
419 g
162 g
31 g
0 g
23 g
Nutrition Facts
Serving Size
419g
Amount Per Serving
Calories 413
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
25%
Sugars 31g
Protein 3g
Vitamin A
19%
Vitamin C
56%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 plums, quartered
  2. 1 red onion, sliced
  3. 2 tbsp olive oil
  4. 1tbsp red wine vinegar
  5. thyme sprigs
  6. salt and pepper
Instructions
  1. Form a packet with aluminum foil. Grill over medium-high heat, 12 minutes.
Adapted from Food Network
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calories
413
fat
28g
protein
3g
carbs
42g
more
Adapted from Food Network
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Broccolini Strascinati

Broccolini Strascinati
Print
422 calories
5 g
0 g
41 g
1 g
6 g
110 g
161 g
1 g
0 g
34 g
Nutrition Facts
Serving Size
110g
Amount Per Serving
Calories 422
Calories from Fat 360
% Daily Value *
Total Fat 41g
63%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 161mg
7%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 1g
Vitamin A
7%
Vitamin C
6%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds broccolini
  2. 3 tablespoons extra virgin olive oil
  3. Kosher salt to taste
  4. 3 cloves garlic, very thinly sliced
  5. 1/2 teaspoon red pepper flakes, or to taste
  6. 1/4 cup dry white wine
Instructions
  1. Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.
  2. Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes.
  3. Season with salt; add the garlic and red pepper flakes; and saute for 30 to 60 seconds, until you can smell the garlic.
  4. Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and saute for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.
Notes
  1. The “dragged” (strascinati) technique is most often used with broccoli in Italy, though other vegetables can be prepared the same way, such as broccoli rabe or cauliflower. With this method, the common step of parboiling the vegetable before sauteeing is skipped, and the result is that the vegetables stay firmer and the flavor is more concentrated.
  2. A generous amount of olive oil along with hot peppers and garlic are usually used, and I saw no reason to tamper with tradition there. You’ll see that the garlic and pepper flakes are added toward the end — this lets you cook the broccolini over nice high heat without the garlic and pepper flakes burning.
  3. Don’t keep flipping and fussing with the broccoli too often or it won’t brown, which gives it that nutty caramelized flavor that makes this dish pretty sublime. Also, this dish works best when there is a little crunch left in the broccoli — though you should feel free to cook it until it is as tender as you like.
  4. I made this with regular broccoli first, then with broccolini, which is like broccoli but with longer slimmer stalks and a smaller head of florets, all of which are edible and have a slightly milder flavor than broccoli.
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calories
422
fat
41g
protein
1g
carbs
5g
more
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Corn on the Cob – Microwaved

Microwaved Corn on the Cob
Print
351 calories
76 g
0 g
6 g
13 g
1 g
408 g
61 g
26 g
0 g
4 g
Nutrition Facts
Serving Size
408g
Amount Per Serving
Calories 351
Calories from Fat 46
% Daily Value *
Total Fat 6g
8%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 61mg
3%
Total Carbohydrates 76g
25%
Dietary Fiber 8g
33%
Sugars 26g
Protein 13g
Vitamin A
15%
Vitamin C
46%
Calcium
1%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ears of corn
Instructions
  1. Leave the husks on the corn. Trim the fringe.
Place corn on the cob in husk on plate in microwave and follow these cook times
  1. 1 ear – 2 minutes
  2. 2 ears – 4 minutes
  3. 3 ears – 5 minutes
  4. 4 ears – 6 minutes
  5. The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.
Notes
  1. This recipe makes perfect corn. The silk comes off with the husks.
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calories
351
fat
6g
protein
13g
carbs
76g
more
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Roasted Root Vegetables

Roasted Root Vegetables
Serves 6
Print
1817 calories
201 g
0 g
112 g
21 g
16 g
1964 g
5476 g
86 g
0 g
93 g
Nutrition Facts
Serving Size
1964g
Servings
6
Amount Per Serving
Calories 1817
Calories from Fat 990
% Daily Value *
Total Fat 112g
173%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 80g
Cholesterol 0mg
0%
Sodium 5476mg
228%
Total Carbohydrates 201g
67%
Dietary Fiber 56g
224%
Sugars 86g
Protein 21g
Vitamin A
1518%
Vitamin C
535%
Calcium
73%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound turnips
  2. 1 pound rutabagas
  3. 1 pound carrots
  4. 1 pound parsnips
  5. 3 shallots, halved
  6. 1/2 cup olive oil
  7. 2 tablespoons chopped fresh rosemary
  8. 2 teaspoons kosher salt
  9. 1 teaspoon black pepper
  10. 8 garlic cloves
Instructions
  1. Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients.
  2. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
Notes
  1. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
Adapted from myrecipes.com
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calories
1817
fat
112g
protein
21g
carbs
201g
more
Adapted from myrecipes.com
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Roast Potatoes with Lemon, Rosemary and Thyme

Roast Potatoes with Lemon, Rosemary and Thyme
Print
1168 calories
271 g
0 g
2 g
33 g
1 g
1559 g
263 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
1559g
Amount Per Serving
Calories 1168
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrates 271g
90%
Dietary Fiber 24g
94%
Sugars 13g
Protein 33g
Vitamin A
2%
Vitamin C
290%
Calcium
28%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs new potatoes
  2. 2 lemons, plus an extra lemon half
  3. 7-8 garlic cloves, skin on, lightly squashed
  4. Several sprigs rosemary
  5. Several sprigs thyme
  6. olive or rapeseed oil
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Wash the potatoes to remove the dirt but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and leave to dry for a minute or two.
  2. Cut the 2 lemons into thick slices. Put the potatoes in a roasting dish and scatter over the lemon slices, garlic, rosemary and thyme. Trickle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake in an oven preheated to 200°C for 35–40 minutes, turning everything at least once, until the lemons are starting to caramelise and the potatoes look irresistibly golden brown.
  3. Squeeze on the juice from the extra lemon half, sprinkle with a little more salt and serve immediately.
Adapted from River Cottage Cookbook
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calories
1168
fat
2g
protein
33g
carbs
271g
more
Adapted from River Cottage Cookbook
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Warm Leek and White Bean Salad

Warm Leek and White Bean Salad
Serves 4
Print
1204 calories
113 g
0 g
72 g
34 g
8 g
691 g
2420 g
11 g
0 g
61 g
Nutrition Facts
Serving Size
691g
Servings
4
Amount Per Serving
Calories 1204
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 51g
Cholesterol 0mg
0%
Sodium 2420mg
101%
Total Carbohydrates 113g
38%
Dietary Fiber 26g
102%
Sugars 11g
Protein 34g
Vitamin A
67%
Vitamin C
49%
Calcium
33%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons rapeseed or olive oil
  2. 2 large leeks, trimmed, washed and finely sliced
  3. 1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
  4. 1 heaped tablespoon chopped flat-leaf parsley
  5. Sea salt and freshly ground black pepper
  6. Salad leaves, to serve
  7. MUSTARD DRESSING
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon wholegrain mustard, (optional)
  10. 3 tablespoons rapeseed or extra virgin olive oil
  11. 2 teaspoons cider vinegar
  12. A pinch each of sea salt, freshly ground black pepper, sugar
Instructions
  1. Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
  2. For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
  3. Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.
Adapted from River Cottage Cookbook
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calories
1204
fat
72g
protein
34g
carbs
113g
more
Adapted from River Cottage Cookbook
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Cheese Onion Pie II

Cheese Onion Pie 2
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5-6 small onions
  2. 1 large onion
  3. 1 cup half-and-half
  4. 1 cup milk
  5. 5 eggs
  6. 1 tsp salt
  7. 1/4 tsp pepper
  8. 1/4 tsp cayenne
  9. 1 lb swiss slices, in strips
Instructions
  1. Beat eggs, add liquids and seasonings
  2. Place onions in pie crust and top with cheese strips
  3. Pour liquid over pie and sprinkle on paprika
  4. Bake at 350º for 30 minutes
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calories
0
fat
0g
protein
0g
carbs
0g
more
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