Category Archives: Sides

18 September 2015 Crab Quesadillas

Recipe downloaded from Everyday Health.

This is definitely not vegan or vegetarian, but every so often as a treat, I like to do something different, yet not involve red meat. When I made the recipe I doubled up on the scallions and red peppers, and used one can (4 oz.) of crab. That adjustment still made 4 quesadillas.

Ingredients

  • 1 cup sharp cheddar (reduced fat), shredded  09182015Crab
  • 2 oz. reduced fat cream cheese (Neufchâtel), softened
  • 4 medium scallions, chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 tsp orange zest
  • 1 TBSP orange juice
  • 8 oz. crabmeat (I used 4 oz., canned and drained)
  • 4 medium whole wheat tortilla (8-inch)
  • 2 tsp oil
  • 1/3 cup fresh cilantro
  • 2 TBSP pickled jalepeno pepper, chopped

Method

  1. Combine cheddar, cream cheese, scallions, bell pepper, cilantro, jalepenos (if using), orange zest and orange juice in a medium bowl. Gently stir in crab.
  2. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla, Fold tortilla in half, pressing gently to flatten.
  3. Heat 1 tsp oil in a large (nonstick) skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides. 3-4 minutes total.
  4. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp oil and quesadillas. Cut each into 4 wedges. (Serving suggestion: serve along with black bean soup).
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16 January 2014 A Basic Caprese Salad

2014-01-12-foodie-015The middle of winter is not necessarily when you expect to find tomatoes, is it?  These, though not vine ripened, did actually grow on a farm in Massachusetts. They are Ugly, an apt name for this variety, and they were delicious!

Basic Caprese Salad

  • Ripe tomatoes, washed and sliced at about 1/4 inch
  • Fresh mozarella cheese, sliced
  • Fresh basil leaves
  • Extra virgin olive oil
  • Coarse salt and pepper2014-01-12-foodie-066

Method

  • Wash and slice the tomatoes and arrange on a serving dish
  • Slice the cheese into rounds, put one round (or 1/2 a round, if the fresh mozarella is quite large) on each tomato slice
  • Top with a freshly washed and dried basil leaf
  • Drizzle with olive oil
  • Sprinkle with coarse salt and freshly ground pepper
  • Serve at room temperature or cold. Enjoy!

2014-01-12-foodie-094


13 January 2014 Roasted Root Vegetables

We visited a local market, Idylwilde Farms in Acton this week – one of my favorite places tImageo go. It is a place where high-end food products and wines can be found right next to the most beautiful produce imaginable. Our challenge this week was to find locally grown produce and, despite the fact that we’re right smack in the middle of January, we were able to do just that.

The parsnips and carrots are both from Western Massachusetts. One of my favorite winter veg side-dishes is, roasted root vegetables. Roasting brings out the sweetness of both the carrot and parsnips making this one satisfying treat for a winter meal.

Roasting vegetables, especially root vegetables, is a fairly simple process: hot (400 F) oven, chunks of cleaned veggies coated with olive oil, some seasonings of choice, and about 20 minutes. Here’s the “master” recipe for tonight’s dish:

Roasted Carrots and Parsnips  2014-01-12-foodie-055

  • About 3  large parsnips, cleaned, quartered and chunked (2 inch long chunks)
  • About 3 large carrots, cleaned, quartered and chunked (2 inch long chunks)
  • Good quality olive oil to coat. Tonight I used half basil infused, half good old EVOO
  • A couple of handfuls of herbs – tonight we used fresh rosemary, salt and pepper

Method

  • Preheat oven to 400 F
  • Clean and cut the parsnips and carrots. Place in a large bowl.
  • Add the olive oil to coat generously.
  • Toss in the herbs and salt and pepper. Mix well.
  • Spread in a single layer in a large baking pan.
  • Place in preheated oven and roast for 15-20 minutes. Test vegetables for doneness, remove from oven and serve.

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05 August 2011 Cucumber Salad with Olives, Oregano, and Almonds

Adapted from America’s Test Kitchen. Cooking for Two 2012. (2012) Brookline, MA: Boston Common Press Limited Partnership. p 74.

My Comment: Cucumber salads are the epitome of refreshing on hot summer days.  As a big fan of America’s Test Kitchens, I knew this salad would be perfection – a descriptor I would NOT have used with my previous iterations of this salad. Thanks to the chefs at ATK, here is a salad that has crunch and flavor.

Ingredients:

2 small cucumbers, peeled, halved length-wise, seeded and sliced thin
2 1/2 TBSP white wine vinegar
1 tsp extra virgin olive oil
1 tsp sugar
1/4 tsp  lemon juice
salt and pepper
2 TBSP chopped, pitted Kalamata olives
1 small shallot, sliced thin
12 tsp minced fresh oregano
1 1/2 TBSP sliced almonds (toasted & chopped coarse) I omitted these

Method

1. Line baking sheet with paper towels and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 TBSP, 3 to 5 minutes. Transfer to a large bowl and let cool to room temperatures, about 5 minutes. Whisk in oil, sugar, lemon juice, 12 tsp salt and pinch pepper until well combined.

3. add cucumbers, olives, shallot, and oregano to dressing and toss to combine. Let sit for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste and sprinkle with almonds.  Serves 2.

Nutrition information (almonds included):

Calories (60), fat (3.2 g), Carbs (8.2), Fiber (3.9), Protein (1.0).  Hormonal carbs (Metabolic Effect = 3.3)


30 July 2012 Grilled Peppers Piedmontese

Have you ever noticed how your weekly food bill creeps up when you don’t menu plan?  In addition to changing the way we are eating so that we’re more conscious of hormonal carbs, this week I was inspired to do more meal planning when we realized our food bills were getting out of control.  This recipe from the Boston Globe Sunday magazine seemed a good fit for an interesting side –

Copyright © 2012. Adrien Bisson Photography.

and at 6.9 grams fat and -58.8 hormonal carbs (yes!) it’s right on target for eating metabolically. We served with a lean boneless skinless chicken breast which shared the grill and was simply seasoned with salt and pepper.

 

 

Grilled Peppers Piedmontese

Adapted from Reid, Adam. Out of the oven, onto the grill. The Boston Globe Magazine. July 29, 2012. p 16.

Copyright © 2012. Adrien Bisson Photography.Globe Magazine. (July 29, 2012). p 16.

Ingredients:

1 dry pint grape tomatoes (halved)
4 garlic cloves, minced
8 anchovy fillets, chopped
2 TBSP extra virgin olive oil plus extra for drizzling if wanted
Salt and black pepper
3 TBSP chopped fresh parsley
1/4 cup chopped fresh basil
3 red bell peppers, halved lengthwise through the stem, membranes and seeds removed.

Method:

In a medium bowl, mix the tomatoes, garlic, anchovies, 2 TBSP oil, 1/2 tsp salt, black pepper to taste, the parsley and half of the basil.

Prepare a medium fire charcoal grill or preheat a gas grill on high for 15 minutes (if using gas, adjust burners to medium).

Grill the peppers open sides down until the edges char (6-8 minutes). Turn the peppers, divide the tomato mixture among them, cover the grill and grill until peppers are tender but not collapsed, 15 to 20 minutes.

Arrange the peppers on a platter and drizzle with oil (I didn’t) and sprinkle with the remaining basil just before serving hot, warm, or at room temperature.

Serves 6.  PER SERVING: 328 calories. Total fat 6.9 grams, Total carbs 4.7 grams, Fiber 1.1 grams, Protein 62.4 grams.


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