Category Archives: Side Dishes

March 31, 2010 · 10:22 am

Pesto Stuffed Flank Steak with Garlic Roasted Broccoli

If you are not going with the traditional baked ham for Easter, this makes a great alternative. We had this for Brian’s birthday a couple of weeks ago, and it was a big hit!

It is easy to prepare, and only uses two ingredients: a flank steak and prepared pesto. I used this Basil Pesto that has been hanging out in my freezer since the end of last summer. Still tastes great! You could use any prepared pesto; next time I would like to try a sun-dried tomato pesto in this.

The only tricky part of this recipe is butterflying the flank steak, and even that is not too tough. A large knife really helps. To butterfly the steak, cut almost all the way through the thickness of the flank steak, keeping the steak intact on one side.

To reduce mess, place your flank steak on a foil lined baking sheet and open it up flat. Spread with the pesto.

Optional step: Sear steak in a hot skillet on all sides. I did not do this and it turned out fine.

Roll up the flank steak and secure with kitchen string or toothpicks.

Spread top of steak with some of the pesto drippings (some are sure to have leaked out). Sprinkle with salt and fresh ground pepper.

Roast at 425°F for 30-40 minutes, or until thermometer reaches 130-140°F (for medium rare). If you sear the steak first, it will need slightly less time.

Remove from oven and let rest for 10 minutes before slicing.

I served this with some sautéed mushrooms and this Garlic Roasted Broccoli. Roasting vegetables with garlic is definitely our favorite way to eat veges around here. See the recipe below for some alternate roasted vege ideas.

RECIPES:

Pesto Stuffed Flank Steak

Servings: about 6
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1 flank steak
1 cup prepared Basil Pesto
salt & pepper

Preheat oven to 425°F.

Butterfly flank steak: Cut almost all the way through the thickness of the flank steak, keeping the steak intact on one side. On a foil lined baking sheet, open up butterflied steak and lay flat. Spread with pesto.

Roll up flank steak. Secure with kitchen string or toothpicks.

Optional step: Sear steak in a hot skillet on all sides.

Spread top of steak with some of the pesto drippings (some are sure to have leaked out). Sprinkle with salt and fresh ground pepper.

Roast at 425°F for 30-40 minutes, or until thermometer reaches 130-140°F (for medium rare). If you sear the steak first, it will need slightly less time.

Remove from oven and let rest for 10 minutes before slicing.

NoEmptyChairs.me

Garlic Roasted Broccoli

Servings: 4-6
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1 pound fresh broccoli
3 Tbs extra virgin olive oil
5-6 large cloves fresh garlic
salt and fresh ground black pepper, to taste

Cut broccoli into bite-sized pieces. Smash garlic slightly with edge of knife or cut each large garlic clove into 3-4 slices. Put cut broccoli, garlic, and olive oil into large Ziploc bag and let marinate 30-60 minutes. (This is optional, but marinating will make the broccoli more garlicky.)

Preheat oven to 425°F. Place mixture on a foil-lined baking sheet and season with fresh ground black pepper and salt. Roast until vegetables are slightly softened and edges are starting to brown slightly, about 10-15 minutes. Serve hot.

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Alternate Preparations:

Roasted Broccoli with Sesame Seeds:
Follow recipe above, adding 1 Tbs soy sauce, 1 Tbs toasted sesame seeds, and 1 tsp sesame oil to marinade (use less garlic, if desired).

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Other Roasted Vegetables:
Try this cooking method with: asparagus, Brussels sprouts (cut in half), green beans, carrots, cauliflower. Adjust cooking time based on thickness of vegetable.

NoEmptyChairs.me

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This post was entered into the “Grow Your Own” roundup, created by Andrea’s Recipes and hosted this month by House of Annie.

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Tagged as broccoli, Easter, flank steak, garlic, pesto, roasted broccoli, roasted vegetables, sesame seeds, stuffed flank steak

March 27, 2010 · 4:29 pm

Teriyaki Salmon and Green Beans with Bacon & Pine Nuts

Two of my favorite items from Costco are the large Alaskan (or Copper River later in the summer) salmon fillets and the packages of thin French green beans. This meal combines both for a quick to prepare, healthy and flavorful dinner..

These large fillets will feed about 4 people. Start by lining a baking dish with non-stick foil (or spray regular foil with non-stick spray). Place salmon fillet in the baking dish, skin side down. Sprinkle salmon with lime juice (lemon would be fine, as well).

Notice how the acid in the lime juice starts cooking
the salmon before you even put it in the oven.

Top salmon with this soy based marinade and sprinkle with fresh chives or green onions. The marinade includes soy sauce, olive and sesame oils, balsamic vinegar, honey, garlic, ginger and red pepper flakes. (Save half of the marinade to serve with the salmon)

Bake at 425°F for about 15-20 minutes, or until salmon flakes with a fork. Once cooked, the salmon will easily slide off of the skin with a little help from a spatula. Cooking it with the skin helps to keep it nice and moist.

Serve salmon with additional sauce on the side (bring reserved marinade to a boil in a small saucepan before serving).

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Green Beans with Bacon and Pine Nuts

This side dish comes together really quickly, especially if you use another of my favorite Costco items: precooked bacon. I coarsely chop the pre-cooked bacon and cook it in a small skillet with the pine nuts until the nuts are lightly toasted.

Remove bacon and pine nuts from pan. Add 1 Tbs olive oil (if you are not using precooked bacon, you could just use 1 Tbs of bacon drippings from the pan) and the green beans to the skillet. Cook over high heat for 2-3 minutes, stirring constantly.

Add 2 Tbs water to the pan, cover, and cook for about 2-3 minutes, or until beans are crisp-tender. These thin French beans cook very quickly and are very tender. Don’t overcook!

Stir in bacon and pine nuts and serve.

RECIPES:

Spicy Teriyaki Salmon

Servings: 4-6
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1 large salmon fillet
1 lime, juiced
2 Tbs olive oil
2 Tbs soy sauce
1 Tbs balsamic or rice vinegar
1 Tbs honey (or 10 drops liquid stevia)
2 cloves garlic, minced
1 tsp minced fresh ginger
¼ tsp crushed red pepper flakes (add more for more heat)
1 Tbs sesame oil
2 Tbs fresh chives or green onions, chopped

Preheat oven to 425°F.

Line a baking dish with non-stick foil (or spray regular foil with non-stick spray). Place salmon fillet in a baking dish, skin side down. Sprinkle salmon with lime juice.

In a small bowl, whisk together the olive oil, soy sauce, vinegar, honey, garlic, ginger, red pepper flakes, and sesame oil. Pour half of sauce over salmon. Set remaining sauce aside. Sprinkle salmon with chives or green onions.

Bake at 425°F for 15-20 minutes, or until cooked through. Fish should flake easily with a fork.

Meanwhile, bring reserved sauce to a boil in a small saucepan. Serve over cooked salmon.

NoEmptyChairs.me

Green Beans with Bacon and Pine Nuts

Servings: 4-6
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1 lb French green beans (or regular beans, snapped)
6-8 slices bacon, chopped
¼ cup pine nuts

Cook bacon in a small skillet until almost crisp. Add pine nuts and cook until nuts are lightly toasted. Remove from pan.

Drain bacon drippings, leaving 1 Tbs of drippings in the pan. (If you are using precooked bacon, and there are no drippings, add 1 Tbs olive oil to pan).

Add green beans to the pan and cook over high heat, stirring constantly, for 2-3 minutes. Add 2 Tbs water to the skillet, cover, and cook for about 2-3 minutes, or until beans are crisp-tender. Do not overcook.

Stir bacon and nuts back into beans and serve.

NoEmptyChairs.me

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Tagged as Asian, bacon, broil, French green beans, green beans, grill, pine nuts, salmon, teriyaki salmon

March 6, 2010 · 8:56 am

Roasted Squash with Bacon & Gorgonzola

Just a quick post this weekend about a delicious way to prepare winter squash. I am coming to the end of my stockpile of winter squash (procured in the fall at an Amish produce auction-thanks Cynthia!). I have loved being able to go into our “root cellar” – read cold garage- and pick out a good squash for dinner.

In this roasted, mashed squash dish, I loved how the mild flavor of a roasted butternut squash was complimented by the stronger taste of gorgonzola. The bacon and green onions make for some great texture.

This dish starts with a roasted butternut squash, but you could use any winter squash variety that mashes well (butternut, acorn, delicata, pumpkin; I probably wouldn’t use a spaghetti squash). For a “How to” on roasting squash, read How To Roast Winter Squash.

Mix your roasted, mashed squash with some crumbled gorgonzola cheese, cooked & crumbled bacon, sliced green onions and a little Parmesan. The cheeses and bacon made the squash plenty salty to me, but I did add just a little fresh ground pepper.

I cooked mine in these cute shallow individual baking dishes that I never seem to have a use for. I only have two (a 20+ year old wedding gift that usually sits high in my cupboard), but knowing that my kids weren’t going to touch this, I got out my stepstool and hauled them down.

I divided one butternut squash between the two dishes, and it ended up being more than the two of us could eat as a side dish. It was hearty enough (and very rich) that this amount (with a salad on the side) would have made a perfect main course for two.

Bake in a moderate oven until squash is heated through, cheese has melted and edges just begin to brown.

RECIPE:

Roasted Butternut Squash with Bacon & Gorgonzola

Servings: 2-4
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1 large butternut squash (or other winter squash variety)
2 Tbs gorgonzola cheese
1 Tbs Parmesan cheese, fresh grated
2 Tbs cooked and crumbled bacon
1 Tbs thinly sliced green onions
fresh ground pepper, to taste

Roast squash (see How to Roast Winter Squash). Mash until smooth (an immersion blended works really well). Stir in remaining ingredients. Spoon into individual baking dishes, or one larger dish (about 8×8” or a 1-qt casserole dish).

Bake at 375°F for 20-25 minutes, or until squash is heated through, cheese has melted and edges are golden brown.

Yield: 2 main dish or 4 side dish servings

NoEmptyChairs.me

Last Minute Dinners: Salsa Chicken (and a Mexican Coleslaw)

Looking for something quick, easy and delicious to throw together for a last-minute dinner? This Salsa Chicken has been the answer to many of my “Oh no! It’s 5 o’clock already! What am I going to cook tonight?” dilemmas.

Simply brown some chicken breasts (generously seasoning with garlic powder, cumin, and chili powder).

Mix together a jar of taco sauce or salsa with just a little cocoa powder and cinnamon and pour over your chicken. (since there is a lot of sauce with this dish, I use a mild or medium variety of taco sauce/salsa) Cover and cook about 10 minutes, or until chicken is cooked through. Stir in some chopped cilantro.

Top with cheese – Provolone is my favorite, but I also use Swiss, cheddar or Muenster if I don’t have any provolone.

Let the cheese melt and serve with rice. We like Vigo brand “Yellow Rice”, a mild saffron flavored Spanish rice.

And if you are organized enough to plan ahead for this dinner, this Mexican Lime & Cilantro Coleslaw goes really well with it:

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The coleslaw goes together really quickly if you use a prepackaged coleslaw mix. The pre-planning just comes in the grocery shopping part.

RECIPES:

Salsa Chicken

Servings: 4-6
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4-6 chicken breasts, trimmed
1 Tbs oil
½ tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 ½ cups taco sauce or salsa
1 tsp cocoa powder
1/8 tsp cinnamon
2 Tbs (or more) chopped fresh cilantro
4-6 slices Provolone or Swiss cheese

Heat oil in skillet; add chicken. Sprinkle with cumin, chili powder, and garlic powder (I don’t usually measure these spices; I just sprinkle them on both sides of the chicken). Cook until chicken is browned on both sides. Combine salsa, cocoa, and cinnamon. Pour over chicken. Cover and cook about 10 minutes, or until chicken is cooked through. Stir in cilantro.

Just before serving, top each chicken piece with a slice of cheese. Cover and let cheese just begin to melt. Serve over rice (our favorite is Vigo brand “Yellow Rice”, a Spanish saffron flavored rice).

NoEmptyChairs.me

Mexican Lime & Cilantro Coleslaw

Servings: 8
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1 bag coleslaw mix
5 green onions, thinly sliced
½ cup chopped cilantro
½ cup mayonnaise
2 T fresh lime juice, (about half of a large lime)
red or green Tabasco sauce to taste (I use 5 “shakes”)
½ tsp salt (or to taste)
½ tsp fresh ground pepper (or to taste)

Combine coleslaw mix, green onions and cilantro.

In a small bowl, whisk together mayonnaise, lime juice, hot sauce, salt and pepper. Taste and adjust seasonings. Mix dressing into cabbage mixture.

Serve immediately, or chill for a few hours.

Adapted from Kalyn’s Kitchen

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Tagged as chicken, cilantro, coleslaw, last minute dinners, lime, quick meals, salsa chicken

January 22, 2010 · 12:36 pm

A Little Burst of Winter Sunshine: Orange-Ginger Glazed Carrots

There is nothing like bright colorful vegetables on a cold dreary winter day to bring a little sunshine in.

With fresh orange juice and grated ginger, these baby carrots are sure to brighten up even the most miserable day.

RECIPE:

Orange-Ginger Glazed Carrots

Servings: 3-4
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1 lb baby carrots (or medium carrots, peeled and sliced)
1 Tbs butter
1 orange, juiced (about ¼ cup)
½ tsp fresh grated orange peel
½ tsp fresh grated ginger
2 Tbs brown sugar
¼ tsp coarse kosher salt

Roast or steam carrots until tender. Set aside.

Melt butter in a saucepan. Add remaining ingredients. Bring to a boil; boil 1 minute. Stir in carrots and cook for 2 minutes.

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Tagged as carrots, ginger, orange, orange glaze

January 15, 2010 · 10:39 am

Roasted Sweet Potato Wedges with Cilantro Yogurt Dip

Sweet potatoes make a fairly frequent appearance at our dinner table. Baked (then slathered in butter and sprinkled with cinnamon/sugar) is one of our favorite ways. Also chopped and roasted with a mix of other vegetables. As a side note: the one way it does NOT appear on my table is mashed and mixed with tons of sugar and then topped with those little marshmallows. Ick! I know it is a Thanksgiving favorite for many people, just not me.

This recipe we also really enjoy. I like it even more than the baked sweet potatoes. It is a savory presentation, but it comes with dip, and who doesn’t love dip! They end up crispy on the outside, but soft and sweet on the inside.

Another thing I love: minimal clean-up. I mix the sliced potato wedges in a Ziploc bag with olive oil and spices and have Little J toss them around a little (she LOVES mixing/squishing things in Ziploc bags). Then pour onto a foil-lined baking sheet, arrange in a single layer, bake and serve. Just one not very messy baking sheet to wipe down.

Sprinkle with a little coarse sea salt or kosher salt and serve with or without dip. We like to eat them with a cilantro yogurt dip. It makes a nice contrast with the natural sweetness of the potatoes.

RECIPE:

Roasted Sweet Potato Wedges with Cilantro Yogurt Dip

Servings: 8-10
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4-6 Sweet potatoes, peeled and cut into about 8 wedges each
Olive oil: 1-2 Tbs per potato
1 Tbs dried oregano
1 tsp coarse kosher or sea salt
¼ tsp each of the following:
garlic powder
black pepper
coriander
ancho chili powder (or cayenne, but use less; ancho peppers are much milder than cayenne)

Mix potatoes, oil and seasonings in a Ziploc bag. Mix well. Spread onto a foil-lined baking sheet. Arrange potato wedges in a single layer. Bake at 375°F for 30-40 minutes, turning once. Sprinkle with additional coarse salt while hot. Serve with Cilantro Yogurt Dip, if desired.

Cilantro Yogurt Dip
1 cup plain yogurt
3 Tbs fresh cilantro, chopped
1 Tbs fresh mint, chopped (optional, but really good!)
1 Tbs fresh lime juice
½ tsp cumin
¼ tsp salt

Mix all ingredients together. Chill 1-2 hours in refrigerator to blend flavors. Taste; adjust salt to taste. Serve.

For a thicker dip: start with about 1 ½ cups yogurt and strain in a cheesecloth-lined colander to remove excess whey from yogurt. Or use 1 cup Greek yogurt.

NoEmptyChairs.me

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Tagged as cilantro yogurt dip, ciliantro, roasted, sweet potatoes, yogurt