Posts Tagged ‘side dish’
I saw Rachael Ray make this on her “30-Minute Meals” show once, and it looked really good. So I made it, and it is really good It’s full of healthy ingredients and is a delicious way to use extra corn if you grill too much. The original recipe doesn’t call for zucchini, but I had about a third of one left in the fridge so I diced it and tossed it in.
The red onion and parsley are from our garden this year, and the jalapeno is one I froze last summer. We had an abundance of jalapeno and Szechuan peppers last year. I put the extra jalapenos on a cookie sheet, froze them, and put them in a freezer bag, so I could thaw and use them through the year. And I dried the Szechuan peppers; as soon as I run out of store-bought red pepper flakes, I’m going to chop these in the food processor to make my own.
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1/2 cup chopped zucchini
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears grilled corn on the cob, kernels cut off
A sprinkle sugar
Dash cayenne pepper
2 tablespoons butter
1/4 cup chopped parsley
2 ripe avocado
1 lime, juiced
Heat a skillet over moderate heat. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan), chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes. Spoon maque choux into a serving bowl, sprinkle with parsley and serve.
This is great with grilled chicken.
This is my contribution to Grow Your Own, the food blogging event that celebrates growing and preparing our own food. It was originated by Andrea of Andrea’s Recipes and is hosted this time by Playing House.
I really really love this recipe. I am a vinegar fiend, for one thing, so I love the vinaigrette, and it’s healthy – couscous, veggies and herbs – it uses grilled veggies, which are heavenly, and it makes use of lots of fresh herbs from my garden. Later in the summer, when I have my own peppers, I’ll be using those, too. This goes great with any grilled meal, and can be served warm or at room temp.
Couscous with Grilled Vegetables and Champagne Vinaigrette
1/2 cup couscous
1 cup chicken broth
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1 onion, peeled and sliced crosswise into 1/2-inch thick slices
1 red bell pepper, cored, seeded and quartered
1 yellow bell pepper, cored, seeded and quartered
1 green bell pepper, cored, seeded and quartered
1/4 cup champagne vinegar
1 1/2 tbsp. extra virgin olive oil (EVOO)
1 tbsp. fresh thyme, minced
2 tbsp. fresh parsley, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
Chop one onion slice. Heat 1 tbsp. EVOO in a saucepan and saute the chopped onion and minced garlic for a few minutes. Add chicken broth and bring to a boil. Add couscous, stir, and turn off heat. Let sit till broth is absorbed and couscous is tender.
Insert toothpicks sideways into remaining onion slices, to hold them together on the grill. Toss onions and peppers with 2 tbsp. EVOO, salt and pepper. Grill 8-10 minutes or until tender. Dice into 1/4-inch pieces.
In a small bowl, whisk together vinegar, thyme, half the parsley, salt and pepper. Whisking constantly, drizzle olive oil slowly into the bowl. Combine grilled vegetables with couscous, drizzle with dressing and toss to mix thoroughly. Sprinkle with remaining parsley.
I still have some basil and a few green tomatoes in the garden, but a couple of weeks ago, we started our fall garden, including onions, a variety of lettuces and bok choy.
On Saturday, Dan came in from the garden and asked me what I had planned for dinner. I hadn’t really planned it out, but when he told me some of the bok choy we planted was ready to use, I decided to make fried rice with some leftover white rice I had in the freezer; I thought, this would be great with crispy baked chicken and a Chinese-inspired dipping sauce. We also have a few pimento peppers left, so I added those in, too. I looked at a few recipes and then got going. It turned out really well.
Fried Rice with Bok Choy
2 tbsp. peanut or vegetable oil
1 small red and 1 small green pimento or bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
2 cups leftover cooked white rice (leftover works better than fresh, because it’s more dry, so it browns better)
5 large leaves and stems of bok choy, leaves julienned and stems sliced crosswise
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 tsp. sesame oil
Heat oil in saute pan or hot wok over medium-high heat till it shimmers. Add onions, peppers and garlic and stir-fry 4-5 minutes or until softened. Sprinkle with oyster sauce and soy sauce and stir well. Add sliced bok choy stems and stir-fry 2 minutes. Add bok choy leaves and rice and stir-fry 3 minutes. Drizzle with sesame oil and serve. Makes 4 servings.
This is my entry in the food blogging event Grow Your Own, which celebrates growing or raising fresh ingredients. It was originated by Andrea of Andrea’s Recipes and is hosted this time by A Laboratory in the Kitchen.
Marinated Canteloupe and Prosciutto
1 fresh, ripe cantaloupe
12 thin slices of jamón serrano (I couldn’t find serrano ham, so I used prosciutto)
1 scallion, finely chopped
8 tbsp olive oil
6 tbsp sherry vinegar
Salt and freshly ground pepper
Cut melon in half and scoop into balls with a teaspoon or melon baller. In a small bowl whisk together the oil, vinegar, salt and pepper. Add the scallion and melon, mix thoroughly and chill for 2 hours. Shape ham or prosciutto slices into cones and serve with melon.
This is my entry in the August edition of Joelen’s Culinary Adventures, specifically for Tasty Tools.