Tag: side dishes

Incredible Melting Vegetables: An Adventure in Love and Yum

If you spend more time than you should browsing recipe sites, you have probably encountered more than a few recipes for “Melting” vegetables of one variety or another. I have too, and I confess that it has become a bit of an obsession in the Kitchen of Love.

It is a technique that involves roasting vegetables at a very high heat until they begin to caramelize, then adding a broth or other flavorful liquid along with flavor enhancing additions and continuing to roast until the liquid is mostly absorbed. The result is very tender vegetables that virtually melt in your mouth and have been known to result in sighs and the utterances of “yum.”

My obsession started with potatoes. Almost creamy and bursting with flavors they became my side of choice. Now I am branching out to other vegetables. The newest favorite is Butternut Squash which is incredible with a maple syrup infused broth. So perfect for Fall.

The squash is peeled and sliced at least an inch thick, tossed with oil and butter, sprinkled with salt and pepper and roasted at a heart stopping 500 degrees. Then the magic happens.

A base of broth (in this case chicken, but vegetable would work) is combined with White Balsamic, Dijon Mustard, Maple Syrup, and more Butter is poured carefully over the squash before it returns to the oven. It roasts until most of the liquid has evaporated. It is ready for its closeup embellished with an herb of your choice. In this case it was Sage, though thyme or even rosemary would work.

I adapted this recipe from Eating Well and with a few tweaks to suit my taste (more maple syrup and white balsamic) and made it my own. As I always say, it is your dish and your prerogative.

https://www.eatingwell.com/melting-butternut-squash-with-maple-butter-11785095

But, I am determined to not stop there. A quick search resulted in recipes for melting vegetables from Beets to Zucchini ( I may try artichoke bottoms to make the alphabet analogy complete).

There are some vegetables that probably wouldn’t work. Tomatoes and peppers would probably melt into mush with this technique, but firmer, heartier vegetables like cauliflower, sweet potatoes, onions, and broccoli could withstand the heat and come out melty and delicious. So let the experiment begin…

Cauliflower is one of my favorite vegetables and when it is given the “melting method” it is sure to make the pickiest veg eater happy. This is my adaptation of a recipe from Eating Well. It starts with florets mostly the same size. This recipe calls for butter for the initial cooking along with some salt and pepper. For the second go round it is bathed in stock (chicken or vegetable) infused with garlic rosemary and yes, more butter.

Once the second roast is finished, the cauliflower lily is guiled with parmesan cheese and a sprinkle of red pepper flakes.

 

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Melting Cauliflower

A simple spin on making cauliflower your new favorite vegetable

Course: Side Dish
Servings: 4
Calories: 140 kcal
Author: binner216@comcast.net
Ingredients
  • 1 Head Cauliflower Broken into similar sized florets (Approx.8 cups)
  • 4 Tbsp. Butter (melted) Divided
  • Salt and Pepper To taste
  • 4 Cloves Garlic Grated
  • 1/2 Cup Vegetable or Chicken Broth
  • 1 Tbsp. Fresh Rosemary (or herb of your choice) Chopped
  • 2 Tbsp. Grated Parmesan More if you dare
  • 1/4 Tsp. Red Pepper Flakes
Instructions

  1. Preheat the oven to 400 degrees. Spray a metal 13X9 inch pan with cooking spray. Toss the Cauliflower with 2 tablespoons of the melted butter and spread out in the prepared pan, season with salt and pepper. Place the pan in the oven and roast about 20 minutes, turning the florets once. They should lightly browned in spots.

  2. In a small bowl, whisk together the broth, remaining butter, grated garlic and about half the rosemary. Carefully pour it over the cauliflower and return the pan to the oven. roast for another 10 minutes or so until the liquid is reduced by half.

  3. Remove from the oven and sprinkle with the parmesan and gently mix. Transfer to a serving bowl and sprinkle with the remaining rosemary and the red pepper flakes. Serve hot.

As Fall slips into Winter, Melting Vegetables will be recurring visitors to the Kitchen of Love. Maybe they will visit you kitchen and table as well.

 

Quick Quips About Sides and Cauliflower Mash with Broccoli & Cheese

It’s been some time since I shared a side dish recipe. I will remedy that now with this quick, decadent, and delicious take on Cauliflower Mash. This  mash has been hanging around Mama D’s Kitchen since my Low-Carb Diet phase. Back then I embraced Cauliflower as a substitute for potatoes. While my diet has become more balanced, I still watch those carbs and I often go to this side to fill out a comfort food plate.

It starts with cauliflower of course. Where it goes from there is totally up to the cook’s imagination. On this particular day I was using up some leftovers from the shower we gave for the new Grand-boy to be. The broccoli and cauliflower came from the crudites platter. The cheese spread was from a cheese football ( my boys are sports obsessed and the shower theme reflected that). The recipe for this, by the way, was awesome. It came from Jeff Mauro. Click on his name to check it out. While this cheese spread gave my dish a delightful cheddar flavor, any cheese spread, homemade or otherwise will work. The only requirement is that it be cream cheese based. (Boursin, or Allouette would be great.) This is crucial to it melting into the cauliflower and creating the perfect creamy texture.

One pot of boiling water did double duty. First, I blanched some broccoli florets, shocked them and let them dry while the rest of the magic happened.IMG_1282With the water still boiling I added the cauliflower that was chopped into small pieces. I like my veggies “al dente”, but this is one time when a little overcooking is a good thing. Well cooked cauliflower results in smooth mash.IMG_1285The cauliflower went back into the pan along with the cheese spread that was at room temperature. They were mashed together just like mashed potatoes would be. The ratio was perfect so no other liquid was added. If things seem too stiff add some milk, a little at a time. Take it slow because you can’t take it out if you use too much.IMG_1288All that was left to do was fold in the broccoli and grace the dinner plate with a generous mountain of creamy goodness. Yes, that is a bacon wrapped chicken breast that is peeking out of the corner. Since I was reflecting back on those low-carb days of old, I thought that I would go for the gusto and create an entire plate of  goodness in their memory.IMG_1293Honestly, this side would be wonderful with anything. Give this recipe a try, and by all means make it your own.

Cauliflower Mash with Broccoli and Cheese
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It's hard to believe that just three ingredients can create something so delicious.
Servings
3 - 4
Servings
3 - 4
Cauliflower Mash with Broccoli and Cheese
Print Recipe
It's hard to believe that just three ingredients can create something so delicious.
Servings
3 - 4
Servings
3 - 4
Ingredients
Servings:
Instructions
  1. Bring the cheese spread to room temperature while the broccoli and cauliflower cook.
  2. Heat a large pan of water to a boil. Add a good amount of salt. Dump the broccoli florets in and blanch for 1 - 2 minutes. Immediately remove to an ice water bath. Drain well on paper towels and set aside.
  3. Add the cauliflower to the same pan and cook until the cauliflower is very tender. This should take 15 minutes or so. You actually want to overcook it slightly...trust me.
  4. Drain the cauliflower well and return to the pan. Add the cheese spread and mash with a potato masher. If the mixture seems too thick add a little milk and continue to mash until the mixture is almost smooth.
  5. Fold in the broccoli. Check for seasoning and add salt and pepper if needed, (but you probably won't need to). Serve.
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While we’re on the subject of cauliflower, check out the Not Potato Salad and the Cauliflower Mac & Cheese recipes from the archive. these are all wonderful ways to eat your veggies.

On the Side…The Other Half of Dinner Love

Dinner is my favorite meal of the day. I love to create a plate of love for the evening meal. As you know, Mama D is a big fan of the one dish meal, be it soup, skillet, or casserole. Sometimes, well actually, quite often she enjoys a plate of food divided; that is a protein, a starch and a vegetable each standing on their own.DIGITAL CAMERA

I thought it was time to share some thoughts on and recipes for side dishes. At times side Lamb chop with Tomato and Zucchini Gratindishes take a back (or is it side?) seat to the main event. A succulent steak, beautifully sauced chicken, or a juicy piece of pork bask in the spotlight, but those dishes that sit off to the side of the plate are the compliment to the protein and very often make that protein even better.

DIGITAL CAMERAFrom a health standpoint, our plate should be half filled with vegetables, the other half shared by protein and starch, particularly whole grains. While I’m still an unapologetic carnivore, I have been trying to adjust the balance of the plates I create. I’ve been working towards putting as much creativity into the sides as I do the main.

When it comes to side dishes, I can’t help myself, sometimes I just have to put the starch and veggies together. There are plenty of one pan sides coming out of Mama D’s Kitchen.

DIGITAL CAMERAOne of my current favorites unites Brussels Spouts and Yukon Gold Potatoes. Bacon and onion hold it all together and a generous dusting of freshly cracked pepper seals the deal.DIGITAL CAMERAThick sliced bacon browns up nicely in a pan. Once the bacon and most of the drippings are removed, the onions, potatoes and Brussels sprouts jump in together until everything is tender, brown, and delicious.DIGITAL CAMERAThis side goes well with anything and is super easy to prepare. A recipe is hardly needed, but here you go.

Skillet Brussels Sprouts and Potatoes
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This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Skillet Brussels Sprouts and Potatoes
Print Recipe
This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the bacon and cook stirring occasionally until crisp. Remove the bacon from the pan and drain on paper towels. Pour all but 1 tablespoon of the drippings out of the pan.
  2. Reduce the heat to medium. Add the potatoes, sprouts and onion to the pan. Cook, stirring occasionally until everything is tender and lightly browned. This should take about 15 -20 minutes, but let your eyes and taste be the judge.
  3. Add the freshly ground pepper and serve.
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The casserole side dish is always a welcome addition to any meal. This particular one combines broccoli and cauliflower in a decadent cheese sauce.DIGITAL CAMERA How does this fit into Mama D’s healthier lifestyle? Well, as Oscar Wilde said everything in moderation including moderation. While not the lightest of dishes, I have trimmed a little fat here and there. I used an extra sharp cheddar cheese that allowed me to use only 3 ounces. A touch of blue cheese added some extra zing. DIGITAL CAMERAI did splurge on real butter, but it was only two tablespoons.  A good amount of onions caramelized in the butter before the flour was added to create a roux. I used low-fat milk in the sauce to trim a little more fat as well.DIGITAL CAMERAI blanched the cauliflower and broccoli to shorten the cooking time.

DIGITAL CAMERA I like the vegetables to be a little softer in this type of casserole, but if you want a little extra crunch skip this step.

I used whole wheat Panko crumbs, a small nod to health, but throw me a bone here.

DIGITAL CAMERAPanko is very crisp already so I only added a bit of butter along with some smoked paprika. Before it went into the oven I gave it a good dose of olive oil cooking spray.DIGITAL CAMERA The crust had the crunch of something made with a lot more fat.DIGITAL CAMERA

This casserole will easily serve six people as a small serving is almost as satisfying as a large one especially when it is paired with wonderful roast meat or poultry of your choice.

Broccoli and Cauliflower Au Gratin
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Servings
6
Servings
6
Broccoli and Cauliflower Au Gratin
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To blanch the vegetables: Bring a large pot of water to a vigorous boil. Add the broccoli and cauliflower. Cook for 2 minutes (for the broccoli) and 3 minutes (for the cauliflower).
  2. Remove from the pot with a slotted spoon and immediately put them in a bowl of ice water. When cool drain completely and place in a gratin dish that has been coated with olive oil cooking spray.
  3. In a medium saucepan melt 2 tablespoons of the butter over medium heat. Add the onions and cook until they are golden brown, stirring occasionally.
  4. Add the flour and cook and stir for several minutes. Slowly pour in the milk stirring constantly to prevent lumps.
  5. Slowly bring the mixture to a boil. Continue cooking and stirring until the sauce has thickened. Stir in the mustard.
  6. Remove the pan from the heat and stir in the cheddar and blue cheese. Once the cheeses have melted, pour the sauce over the vegetables. Stir gently to coat everything evenly.
  7. Melt the remaining butter in a small pan. Add the Panko crumbs and smoked paprika and toss until the crumbs are coated.
  8. Sprinkle the crumbs over the casserole. Spray the top of the casserole liberally with olive oil cooking spray. Bake in a 375 degree oven until the vegetables are tender, the top is golden, and the sauce is bubbly. This should take 30 to 40 minutes.
  9. Remove from the oven and allow to cool for 10 - 15 minutes before serving.
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I believe that sides make the meal. It’s that little extra dose of love that elevates the meal to something special.

 

 

 

 

Memories of Cook Outs and Not Potato Salad

Here in the Midwest we are getting brief glimpses of warm weather. Even though days in the 80’s may be sandwiched between rain and cold, we all know that soon those single days will chain together into whole weeks. Memorial Day, the unofficial start of the summer season will be here in a week.

When I was growing up, Memorial Day was spent outside with my dad. He was off work 50's barbecue grilland eschewed golfing on a holiday, so I had lots of home time with him. The day revolved around my dad listening to the Indy 500 on the radio (it took the better part of a day back then) while he puttered around the yard. Dinner would come from the grill and usually it was chicken. My dad was a newest gadget kind of guy and our grill had an electric rotisserie and a metal door with a tempered glass window that allowed you to watch the food cook to golden perfection.

I inherited his grilling gene. Mama D’s family grills…a lot. We actually grill year round. We DIGITAL CAMERAlike to do entire meals on the grill; meat, potatoes, veggies, even fruit for dessert. But summer isn’t made of grilled food alone. Cold sides make grilled food taste better. Something about the contrasting temperatures and palate cleansing properties just work. Whatever, this isn’t about grilling it’s about the sides and it’s not about potato salad. It’s about “Not Potato Salad.”

Cauliflower does its very best potato imitation in this dish. Surprisingly, cauliflower has many of the same properties as potatoes without all of the starch. It’s  white and when cut in small florets and steamed until tender it has a texture similar to potatoes. I discovered this dish in my “low carb” days and it has remained an often requested side at family barbecues. You can make virtually any style of potato salad into “not potato salad.”

Today I’m sharing a more or less traditional version that In my new en”light”enment I have trimmed down in fat. Even though the salad is vegetable to begin with, I add lots of veggies chosen for their crunch.DIGITAL CAMERA Naturally, cauliflower is the main ingredient. Once it is cut into small but uniform florets it needs to be cooked. I usually steam it, and I like using the microwave and this steamer that I got at a Tupperware party sometime in the 90’s. It does a great job and brightens the kitchen at the same time.DIGITAL CAMERAI like the cauliflower soft but not mushy. I want the pieces to hold up in the dressing so, 7 – 9 minutes in my microwave does it.

I like hard-boiled eggs in my potato salad and that’s what I want in the Not-Version. Onions are an absolute necessity. Scallions, red, or sweet are all good and I choose based on the herbs I will use But I’ve also been known to use whatever I have on hand. This time I invited scallions to the party. Most potato salads include celery. Many of you know how I feel about celery…it’s not going to happen. I’ve found another vegetable that packs as much crunch without the strings; jicama. I added some red bell pepper to give things a pop of color and flavor. For this go-round I used lemon zest and fresh dill.DIGITAL CAMERA The dressing must be creamy and there has to be some mayonnaise. I opted for the light version. This one has added benefits of Omega-3 and plant sterols for heart health. Non-fat Greek yogurt filled in for sour cream and fat-free half & half thinned things down a little bit. Fresh herbs, a touch of lemon juice, white balsamic, and prepared mustard rounded out the flavors. A few drops of agave nectar give a very subtle sweetness that brings everything together.DIGITAL CAMERAAs with most of my recipes, this is just a guideline. Everything is open for discussion and my feelings will not be hurt if you go your own way on this. The only thing I insist on is that you chill the salad before serving. It gives the flavors a chance to meld, plus cold and crunchy just tastes better.

Not Potato Salad
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An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Not Potato Salad
Print Recipe
An en"light"ened side dish. The flavors of potato salad join steamed cauliflower for a healthier alternative. Use herbs, vinegar, and mustard that suit you.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
  2. Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
  3. Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
  4. Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
  5. Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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As we sail into summer, take time to revel in the sunshine and warmer weather. We have earned it and this season is a fleeting one. Make the most of it. Fill it with family, great food, good friends, and more than a little love.  Mama D