All posts filed under: side dish

Roasted garlic rice

We love rice; black, red, white, wild…….you name it. Plus we love garlic. Most everyone has heard of garlic mashed potatoes but what about garlic rice? Had to think about it for a day and this is what I came up with. It takes some time to roast the garlic. I did it the day before then added it to the rice the day I cooked it. The flavor is creamy, light and surprisingly nutty in flavor.  1 cup white rice ( I would say any kind should work)  2 cup chicken broth 1 head of pre roasted garlic Squeeze garlic out of pods. Smash garlic in a sauce pan add broth then mix well. Add rice, stir then heat to a boil. Reduce heat and cook for 40 minutes.  Fluff before serving. Yummy stuff Roasting garlic. You might have a garlic roasting terra cotta bowl, if not a baking dish with a lid should work. Heat oven to 350, cut top off garlic just so the cloves are exposed. Remove excess outside leaves if …

Mexican kale

LouAnn this is for you. ­čśť this lady is always telling me how much she dislikes kale. However I think if she gave this recipe a try she could have a different take on this green leafy vegetable. When you have a bunch of something being creative is a challenge. We were having tacos and I wanted to use some more of the wonderful kale we had purchased the other day. I do have to say it was pretty tasty.  5-6 clean kale leaves, stems removed and chopped 1 can drained whole kernel corn 4 hatch chiles roasted, skinned and chopped or one small can ( about 1/2 cup ) 1 cup grated jack cheese plus a little more to sprinkle on top (about a handful) 1/2 teaspoon cumin 1/4 teaspoon garlic salt 1 large tablespoon finely chopped onion (optional) Heat oven to 350. Coat a covered baking dish so food does not stick. In a medium bowl add all ingrediants stir well. The corn will want to settle on the bottom. Mix so everything …

Jalape├▒o garlic kale

Kale is the new four letter word in health. There are so many types and ways to prepare it. If you are lucky you have a farmers market near by or you grow it yourself. We usually have a nice winter garden however, this year nada. Store bought is okay but just not the same. And now……. We have a local hydroponic certified farmer here. This place is amazing. Over 5000 sq ft of produce will be grown at Fambro Family Farms here in Breckenridge, Texas. David’s Drawf Siberian Improved is creamy, tender and delicious. This is just one of a thousand ways to prepare it. One large bunch of Drawf Siberian improved kale- chopped stems and all no need to wash because there is no dirt Two cloves garlic – peeled and chopped fine 1/2 large jalape├▒o – seeded, viened and finely chopped Two tablespoon olive oil 1/2 teaspoon salt I used a red rock salt In a large skillet heat up oil, add greens. Stir a bit, then add garlic and jalape├▒os. When …

Pear salad

The other day we were treated to some organic fresh greenhouse butter lettuce. It tasted just like the name….creamy and buttery. Instead of putting normal dressing on it I wanted something that would bring out the light lettuce flavor. We had a ripe pear, and a small amount of blue cheese left. So……I put this together and the flavors were fantastic. The recipe is for two dandy salads. 1 ripe pear cut into small cubes 4-5 butter lettuce leaves tore into bite size pieces you might need more or less leaves 1 heaping tablespoon grey poupon mustard 2 tablespoon good olive oil About a quarter cup of water 1-2 tablespoons blackberry balsamic vinegar  1 large tablespoon crumbled blue cheese Wash lettuce leaves wrap in damp paper towel and place in a plastic bag, wrapping tightly but don’t bruise the lettuce leaves……refrigerate while preparing everything else. Or longer, this makes the leaves firm and have some crunch.  In a small bowl add mustard and oil. With a whisk whip it good. It takes some whipping to …

Kale salad

Kale is the green of choice these days…..so many recipes and ways to eat it. Dried, boiled, fried, baked, and in a salad are just a few. I have several recipes for a salad however this one is a favorite. Light, flavorful, and easy….what else can you ask for?  1-2 bunches of kale. Remove stems and cut into small pieces  1/2 cup soy sauce. Aka bug juice 2 tablespoons of sesame seed oil 1 teaspoon toasted sesame seeds 1 big tablespoon fresh grated ginger  3 oranges juiced Zest from 1/2 orange After cutting kale into pieces blanch in boiling water for 2 minutes. Put into an ice bath for a few minutes and then drain, gently squeeze water out if necessary.  In measuring cup, place  bug juice, oranges juice, sesame seeds, all the zest and grates. Mix well.  After kale is cooled and drained well put the kale in a bowl. Pour dressing over the top and stir, refrigerate for an hour and serve with you meal.  As always we hope you enjoy 

Green tomato casserole 

Winter is almost here in Texas, but would believe we have more tomatoes than we did all summer? With the days much shorter it is taking them forever to ripen so we have a bunch of green tomatoes. Besides fried what the heck do you do with them? So I thought about it and came up with this dish…….let me tell you it is awesome!  6 green tomatoes sliced 3/4 cup quinoa Garlic salt (a few shakes per layer) 1 1/2-2 cups grated medium cheddar cheese 1 can vegetable stock Heat oven to 350. In a glass baking dish either spray or grease to help from sticking. Slice tomatoes, put broth in a microwave proof cup or bowl, on high heat cook for 2 minutes. Grate cheese.  Layer in oven proof dish, half the tomatoes then half the quinoa, about half the cheese and sprinkle some garlic salt on it. Make another layer doing the same thing. Poor heated vegetable broth over the ingrediants, put a lid on it and bake for 45 minutes.  If …

Butter lemon sauce for vegetables

I know….nothing low calorie here, but it taste good over cooked cauliflower and broccoli.  3/4 stick of butter 1/4 cup olive oil 1 shallot or 1 tablespoon dry shallot 1 1/2 teaspoon herbs de Provence Juice from 1 small lemon Zest from 1/2 lemon 1/8 teaspoon salt In a small flat sauce pan on low heat, melt butter with olive oil. Add shallots and herbs. Cook for 20 minutes, stirring from time to time. Add lemon juice and zest then salt. Turn heat up just a bit…..still low but a higher low. ( if there is such a thing). Cook another ten minutes. Stir before serving. Drizzle over cooked vegetables.  As always we hope you enjoy. 

Creamy chicken gravy with kale

Sometimes you just need a little gravy or sauce to add some moisture to a dish. This is a light and kind of healthy sauce. I used it on a homemade chicken pot pie.  1 large box chicken stock or two cans 2-3 kale leaves cut very small 1 teaspoon dried shallots crumbled fine 1-2 tablespoons corn starch  Wash and cut kale, put all liquid but 1/2 cup in sauce pan add shallots. Bring stock to a boil and add kale so it cooks a bit.  Meanwhile mix cornstarch and 1/2 cup of chicken stock. After kale has cooked about fifteen minutes and cornstarch mixture and stir until thicken.  You can use this on most chicken dinner items. As always we hope you enjoy.

Lemon broccoli stir fry with basil

Man with a name like that it sounds complicated. This is one of those times I cheat…..rarely, but it does happen from time to time. The flavor is great and only takes a few minutes to prep and about fifteen to cook. Plus it has four ingrediants. Ready? Set……  1 bag frozen broccoli stir fry ( I used PicSweet) it should have celery, peppers, peas, onions and broccoli 1 small broccoli crown cut into florets  2 tablespoon lemon flavored olive oil 6 basil leaves chopped In a skillet heat lemon olive oil, add raw broccoli and stir a few minutes then add frozen package. Chop basil. Turn the heat up to medium high, stirring every so often. About ten minutes add basil and cook a few more minutes. If you want you can cover it to make softer vegetables. I like mine with some crunch. That is it!  This was a great, quick easy side dish packed with tons of flavor.  As always we hope you enjoy.

Oh no I forgot the tartar sauce, tartar sauce recipe

Well nuts, we have been out fishing all day and desided to have fish for dinner. All hot, and tired the last thing I want to do is run to the store for tartar sauce. ( John has to have it with most fish) what to do, what to do?  I had these things on hand and it made a great tartar sauce  1 cup mayo 8 dill pickle chips chopped finely 1 heaping tablespoon sweet relish 1/4 teaspoon dried dill 1 1/2 tablespoon rice vinegar Mix it all together and chill for an hour before serving.  As always we hope you enjoy