Category Archives: SIDE DISH RECIPES

QUINOA, KALE, AND SHALLOT PILAF

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Now I know what you’re thinking. Patti is trying to sneak kale into our diet again in order to help us eat healthier. And by golly, you’d be absolutely spot on! But it’s not just for your sake that I came up with this recipe. It’s for our sake too!

Mr. C. and I need to remain ever steadfast in our pursuit of good health. And since I do most of the meal planning in our wonderful partnership, it’s up to me to help him stay healthy too. (See how that works!)

Fact: Mr. C. likes quinoa. Fact:  Mr. C. is never, ever going to beg me to fix a cruciferous veggie for dinner. But, if I sneak in a bit of cruciferous (in this case kale) with other ingredients that he admires, I usually can get away with upping his consumption of this healthy group of vegetables.

And indeed he thought this pilaf was just fine! (He’s a big fan of shallots, garlic, and slivered almonds.)

So next time you want to serve a healthier side dish to your family, get out the box or bag of quinoa, chop up a few veggies, and sit down to dinner with a smile on your face. You might even forget to mention the “H” (healthy) word when you describe this dish’s many virtues. I know I forgot to mention the “K” (kale) word to Mr. C. the other evening, and in doing so it didn’t seem to harm him one bit. Oh who am I kidding? He knew exactly what was in this recipe. He’d glanced at the ingredient list as it came off the printer.

But we’re not so old that we don’t still appreciate a little harmless “detail omission” in the name of marital bliss. And speaking of marital happiness, it’s after 5:00 pm. It’s martini time. And my dear husband has just delivered a coupe glass containing the requisite amount of gin, vermouth, and ice to my desk.

So here’s to marital harmony, delicious and healthy food, and to our family, friends (and spouses) who eat kale without making a fuss!

1½ c. quinoa, well rinsed and drained

3 c. water

3 tsp. vegetable base (I use Better Than Bouillon Vegetable Base)

¼ tsp. seasoned salt

freshly ground black pepper

2 T. extra virgin olive oil   

1 lg. shallot, finely minced

2 cloves garlic, finely minced

2 c. chopped kale leaves, massaged

¼ c. slivered almonds

In a medium pot over high heat, bring the quinoa, water, veggie base, seasoned salt, and pepper to a rolling boil, stirring occasionally. Reduce the heat to low and simmer until the quinoa has fully absorbed the water, about 20 minutes. Stir periodically while cooking. 

Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the shallot to the pan. When the shallot become translucent, after about 4 minutes, add the garlic and the kale. As the kale begins to wilt and reduce, continue to stir. It should take about 2 minutes for the kale to wilt.  

Stir in the cooked quinoa, taste, and adjust seasoning. Remove from heat and stir in the slivered almonds. Serve warm or at room temperature.

INSTANT POT AND OVEN OLD FASHIONED BAKED BEANS

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before the beans went in the oven

So call me old-fashioned, but I don’t think a BBQ picnic is complete without baked beans. And not the kind of baked beans containing fancy new ingredients like quinoa, agave nectar, or stevia. I’m talking about the kind of baked beans I’ve been preparing since my early 20s. Dry beans rehydrated with lots of ketchup, brown sugar, bacon, onion, rum, Dijon mustard, etc. (OK, I didn’t use rum or Dijon mustard when I first started making baked beans. But a few concessions for the sake of flavor simply had to be made as I developed as a cook. And I’m sure my father, the baked bean maker in our family would agree with each of my respective inclusions.)

So, because I consider myself to be am open minded person, and my daughter Paula just happened to have gifted me with an Instant Pot a couple of Christmas’s ago, I decided to make this recipe for baked beans a generational mash up.

First and foremost, baked beans have to be made from scratch. (And yes I have cheated over the years and purchased a big old can of baked beans and doctored them up to my liking. But in my defense, that was when I was much younger, still working, and had kidlets littered about the house. However, now that I am retired with virtually nothing stopping me from spending hours in the kitchen, I no longer go that route.)

Anyway, this recipe contains all of the ingredients I used when I began preparing baked beans decades ago, except for of course the aforementioned rum and Dijon mustard.

So if you too love baked beans, give this recipe a try. And yes it still takes a good deal of time to bake beans from scratch. But most of the time you are free to pursue other activities. Very little prep time is involved. The rest of the time your Instant Pot and oven are doing the heavy work.   

So host a picnic before the summer is over. There is just no better way to spend quality time with your family and friends than by getting your faces totally smeared with BBQ sauce, or having your arms and elbows become sodden from the juices dripping out of a luscious hamburger. Good times my friends. Good times!

And for a recipe for Vegetarian Baked Beans – check out the recipe already on this site.

2 lbs. Great Northern beans, picked over and washed (about 4½ cups dry beans)

8 c. water, plus more as needed

1 lg. yellow onion, chopped, divided

2 tsp. paprika

3 garlic cloves, chopped

2 bay leaves

¾ lb. lean thick-cut bacon, cut into small pieces

2/3 c. molasses (not blackstrap – too strong)

2 c. ketchup, or more to taste

½ dark rum, opt.

2 T. Worcestershire sauce

2 T. dried parsley

½ tsp. dried thyme leaves

½ tsp. dried savory

1-2 tsp. seasoned salt

freshly ground black pepper

¼ c. Dijon mustard

1½ c. brown sugar

Place half of the beans, water, half of the chopped onion, paprika, garlic, and bay leaves in the Instant Pot. Note the water level for future reference. Set on high and cook for 35 minutes. (See guide below if not using Great Northern dry beans.) Once machine is done cooking, allow it to naturally release pressure for about 20 minutes. Manually release the remaining pressure and carefully remove the lid. Using a large slotted spoon, lift the beans into a container. Save the water.

Add the remaining half of the dry beans and enough water to bring the level in the pot up to where it was for the first set of beans.

Please note: If you have a large Instant Pot, you may be able to pressure cook all the dry beans at once. If so, lucky you! I only have a 6 quart pot so I had to cook the beans in 2 batches.

While the beans are cooking, fry the bacon in a large fry-pan until crisp. Add the remaining onion and sauté just until translucent. (And no, you don’t drain off the bacon fat unless there is quite a bit. But with lean bacon you shouldn’t have too much.) Remove pan from heat and stir in the molasses, ketchup, rum, Worcestershire sauce, parsley, thyme, savory, salt, pepper, Dijon mustard, and brown sugar.

When the beans are all cooked, drain off all the water. (Save a couple cups of the water just in case additional liquid is needed during the baking process.) After the beans are drained, add them to the fry pan. Taste the sauce and adjust seasoning as required.

Pour into an oven proof covered casserole. Cover and bake in a pre-heated 275 degree oven for about 2 hours. Remove the lid and continue baking for another hour so that the top can brown nicely. (During the baking time, check the beans periodically to make sure they aren’t drying out too much. Add reserved Instant Pot water as needed.)

Remove from oven and serve warm.

Can be made ahead, refrigerated, and warmed just before serving.  

Instant Pot Cooking Time for Dried Beans:

Black Beans–30 Minutes on High Pressure

Chickpeas–40 Minutes on High Pressure

Kidney Beans–35 Minutes on High Pressure

Pinto Beans–25 Minutes on High Pressure

Navy Beans–30 Minutes on High Pressure

HOT BUTTERED NOODLES

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OK, I know what you are thinking. Believe me, I was thinking it too! This will never work. The noodles won’t get done, or I will be left with a gloppy gelatinous mess that I will have to throw away. Wrong! Wrong, wrong, wrong! These are the best side dish noodles I have ever served. No worry at all about them sticking together. And the flavor! OMG (Oh my goodness!) Fabulous!

So I am not going to say anything more about this recipe except – you must try this method of cooking egg noodles. Until you do, you simply will not know what you are missing. Thank you so much South Your Mouth cooking site. You are the bomb! I will never, ever worry about how to serve “noodles on the side” again. Happy me!

1 32-oz. carton chicken, vegetable or beef broth

½ c. (1 stick) unsalted butter

1 tsp. kosher salt

freshly ground black pepper

12 oz. thick (home style) egg noodles (I use Homemade Style, Country Pasta (Egg Pasta) found at Costco)

1 T. chopped parsley, opt.

In a large pot, bring broth, butter, salt and pepper to a full, rolling boil. Add noodles and boil, uncovered, for 5 minutes; stirring occasionally. Taste for salt and add more if desired.

Turn off heat, cover and let noodles set for 20-25 minutes or until tender and most of the broth has been absorbed. Stir once after about 10 minutes to make sure the noodles don’t stick to the bottom of the pan. Stir again just before serving, scoop into a serving dish, and top with parsley.  

SIMPLE BAKED RICE PILAF

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I am always looking for fairly plain, easy to prepare, but still tasty starchy side dishes to serve with what I call “fussy food”. You know, like meaty casseroles, meat loaf, meats with a sauce – that type of food. Especially when I am entertaining guests. (If it’s just Mr. C. and me, I often don’t serve a starchy dish, because we simply don’t need it. I serve 2 veggies, or a simple veggie and a salad.)

But the other night I planned to serve Chicken Cordon Bleu Casserole (recipe coming soon) to our dear friends Tim & Suzie, Todd & Cindy. The guys had been golfing at our local golf course, and the ladies joined the fun for a rather impromptu après golfing gathering. I didn’t want to serve potatoes or pasta, but knew that I wanted a little something starchy on the side. (Company coming after all!) So I went on line and found this very simple recipe from Emeril Lagasse.

And it was perfect. A nice mellow flavor. And the fact that I could bake the dish right along with the casserole was an added incentive to give this dish a try. (And yes I know. I could have made simple steamed rice in one of my 3 rice cookers. But I wanted to include sautéed onions in with the rice, because I thought the essence of onion would be a nice compliment to the ingredients in the chicken dish. (And yes I chose to use the word “essence” in deference to Emeril’s fabulous creole seasoning combination. See recipe below.)

So next time you need a simple but delicious side dish and don’t want to go to too much trouble, give this recipe a try. Try it, you’ll like it! (Been said before but it still bears repeating.)

3 T. unsalted butter

½ c. chopped yellow onion

1½ c. long-grain white rice

1½ c. water

1¼ c. chicken broth

1 tsp. kosher salt

freshly ground black pepper (just a bit)

In a medium-sized, heavy lidded saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes.

Add the rice and cook, stirring, for about 2 minutes. Add the water, chicken broth, salt, and pepper; bring to a boil.

Cover the pan and transfer to the middle rack of a pre-heated 350 degree oven. Bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.

Remove from oven and let sit, covered, for 5 to 10 minutes. Fluff the rice just before serving.

Emeril’s Essence Creole Seasoning

2½ T. paprika

2 T. kosher salt

2 T. granulated garlic

1 T. freshly ground black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

And I know. This recipe has nothing to do with the rice dish above. I just think it is a recipe that everyone should have because it is just plain wonderful.

CRISPY OVEN BAKED RED & GOLD POTAOTOES

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I believe in making my life easier every chance I get. And this recipe is the very essence of that affirmation. Just a few dried herbs, dehydrated onion, granulated garlic, salt, pepper, a glug or two of olive oil, and some chunks of potato and you have the makings for a wonderfully simple and delicious vegetable side dish. And relatively healthy to boot! And these potatoes go with just about any simple meat dish. Roast chicken, pork tenderloin, grilled flank steak, grilled hamburgers, etc. etc. Just a lovely combination of crispy and tender. Completely yum!

So next time you want a delicious side dish that everyone will enjoy, throw a batch of these in your oven. Your kids will love them. You can of course serve them with ketchup, but they can just as easily stand on their own. They are just that flavorful. Enjoy

2-3 T. extra virgin olive oil

1½ tsp.  dried minced onion*

1 tsp. dried oregano*

½ tsp. dried thyme leaves*

½ tsp. dried marjoram*

½ tsp. dried basil*

½ tsp. granulated garlic  

1 tsp. kosher salt

freshly ground black pepper

healthy pinch paprika  

3 lbs. unpeeled baby Yukon gold or baby red potatoes (or a mixture of the two)

cooking spray

Whisk the olive oil, onion, oregano, thyme, marjoram, basil, garlic, salt, pepper, and paprika together in a medium sized bowl.

Place extra-large low-sided baking sheet in oven on the middle rack.  Preheat oven to 425 degrees with the baking sheet inside.  

Slice the potatoes in half (quartering any unusually large ones). Dry thoroughly with either paper towels or a clean kitchen tea towel.  Stir the potatoes into the olive oil mixture making sure every surface is coated with the seasoned oil. 

Remove baking sheet from oven and quickly cover the bottom of the hot pan with cooking spray. Scoop the potatoes onto the hot baking sheet and spread carefully into an even layer.

Bake for 20 minutes, then flip each potato over and bake another 15 minutes, or until golden brown, crispy, and fork tender. Serve hot.

*if the dried minced onion, or dried oregano, thyme, marjoram, or basil leaves are particularly large, you probably should reduce the size a bit before mixing them in with the olive oil. I use my small mortar and pestle for this purpose. (You don’t need to pulverize the herbs. You just don’t want the dried herbs or dehydrated onion pieces to be so large that they might burn during the roasting process.)

Note: I make up a large batch of the seasoning mixture while I’m at it. Then when I make these potatoes, I use 2 tablespoons for 3 pounds of potatoes.

HONEY, THYME, AND BALSAMIC GLAZE DRESSED BEETS WITH FETA CHEESE

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There is just something about beets. I love them. Well, I love them now. Not so much when I was a kid. Because when I was a child, beets came one way only – pickled. And as much as I loved dill pickles, I hated pickled beets. I still hate pickled beets, even though I haven’t tasted one since I was old enough to cause a horrific scene at the dinner table! But I know for certain, I still hate them. And if they haven’t passed my lips in 70 some years, it simply ain’t going to happen! (And don’t be concerned. That sound you thought you just heard, was just me stomping my foot emphatically on the floor!)

But beets when featured in recipes such as Russian Borscht, Beets in a Lemon-Garlic Vinaigrette, or Remolacha (Argentine Beet Salad) (recipes already on this site) are absolutely divine.

So when I wanted a new beet recipe to serve recently, I went on line and stole a few ideas from the several cooking sites I visited. And this recipe is the result.

So next time you want a veggie side dish that is healthy, beautiful, tasty, and easy to prepare, give this recipe a try. (And yes I know. As a rational (mostly), mature (most of the time), reasonable (again, most of the time) adult, I should give pickled beets another chance. But I don’t want to. I don’t have to. And I’m not going to. End of subject!)

3-4 lbs. fresh beets, as evenly sized as possible

1 T. extra virgin olive oil

2 T. honey

1 T. balsamic glaze

2 tsp. fresh thyme leaves

1 tsp. seasoned salt

freshly ground black pepper

½-¾ c. crumbled feta cheese

Wash the beets, but don’t peel or even remove either end of the beet. (If the greens are still attached, cut them off about 1-inch from the beet.)

Place the beets in a steamer and steam until they are fork tender, 30-40 minutes. Meanwhile, while the beets are steaming, whisk the olive oil, honey, balsamic glaze, thyme, seasoned salt, and pepper together in a medium sized bowl. Set aside.

When the beets are tender, carefully remove them to a cutting board and let cool about 10 minutes before cutting off both ends, peeling, and cutting into ¾ inch pieces. Add beet pieces to the dressing as you cut them. The warmer they are when they hit the dressing, the better the flavor of this dish. Toss until the pieces are well covered with the dressing.

Allow to cool to slightly warm, then stir in the crumbled feta cheese. (You don’t really want the feta to melt. You want the small crumbles to add a color contrast as well as a complimentary flavor to the dish.) Taste and add additional olive oil, balsamic glaze, or kosher salt if needed. Serve either slightly warm or at room temperature.

Note: If making ahead, refrigerate the dressed beets before adding the feta. Remove from the refrigerator ahead of when you plan to serve so that the beets can come to room temperature. Add the feta just before serving.  

ASIAN FLAVORED STEAMED RICE

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Some days, the most difficult decision I have to make is what side dish to serve for dinner. Now, realizing that my life before retirement was a bit more hectic and fraught with adventure (raising children), careful consideration (I worked in human resources), and all the other plethora of daily life associated with being alive, I truly cherish my lack of real and meaningful responsibility at this stage of my life. Like deciding to prepare a rice dish rather than a potato dish.

Now of course I’m not intimating that on occasion I don’t have resolutions to make of greater importance then what side dish to fix. Of course I do. But they come fewer and further between now, not to mention they don’t resonate with me the way they did when I was younger. Advancing age and a whole lot of life experience really does have its benefits. But it also doesn’t mean that on those days when my main concern is menu planning, that I don’t appreciate the heck out of the beautiful life I am living.

So in order for you to also live a life full of simple and beautiful things, I offer up this recipe. It is absolutely delicious, and perfect with almost any kind of simply prepared meat or seafood. With its slightly Asian flavor, of course it goes well with any Asian dish. And your kids will love it.

So if you are at that stage in your life when you have so many more important things to worry about than what side dish to serve, or don’t want to be bothered thinking about it at all, let me recommend this fast, easy, and flavorful recipe. Enjoy!

2 c. chicken stock

1 c. white rice

1 scant T. low sodium soy sauce

1 scant T. toasted sesame oil

2 green onions, very thinly sliced, opt.

3 T. toasted slivered almonds, opt.

Combine the stock and rice in your rice cooker. Hit the cook button and walk away. When the rice cooker turns off, stir in the soy sauce, sesame oil, and green onions. Keep covered and on warm setting until ready to serve. If using, stir in the toasted almonds just before serving.

ZUCCHINI, CARAMELIZED ONION, AND PEPPER JACK CHEESE GRATIN

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I believe I have mentioned before that I love zucchini. And this gratin, based on a recipe I found on the I Breathe I’m Hungry site, is just one more reason why I cherish the fruit of the zucchini plant. And yes, botanically speaking, zucchini is a fruit. A type of botanical berry called a “pepo”, being the swollen ovary of the zucchini flower. (I bet that’s more than you ever wanted to know about a zucchini, right? But I remain adamant about keeping you riveted by information that you most likely would never learn by watching a cooking show on the Food Network. Beneficial “how to” shows like Cupcake Wars or World’s Worst Cooks, for example.) Leaving sarcasm behind, I shall now get back to the real topic of this recipe preface. (Sometimes I just can’t stop myself. I really should have made political analysis my career. But in retrospect, I’m very glad I did not. At least everyone is still speaking to me today, rather than only half the population. What a world we find ourselves in now !!)   

As I was saying, before I was so rudely interrupted by the recently revealed caustic side of my psyche, this gratin recipe perfectly displays the humble zucchini as a star ingredient. OK, the Pepper Jack cheese, caramelized onion, butter, and heavy cream help. But the zucchini is still the team leader.

So if you want a truly delicious, easy to prepare, and perfect vegetarian main dish or side dish, this is the recipe for you. Enjoy 

  • 2 tsp. extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 – 6 or 7-inch zucchini
  • 2 T. unsalted butter
  • ½ tsp. granulated garlic
  • ½ c. heavy whipping cream
  • ¼ tsp. xanthan gum*
  • kosher salt
  • freshly ground black pepper
  • 1½ c. grated Pepper Jack cheese or cheese of choice
  • 1/3 c. grated Parmesan cheese, or more to taste

Heat the olive oil in a fry pan. Add the chopped onion and cook (stirring frequently) over low heat until the onion is nicely caramelized (a light golden brown). Remove from heat and set aside.

Meanwhile, slice the zucchini on the diagonal about ¼-inch thick. Lay the pieces on paper towels. Cover with more paper towels until needed. (This step helps eliminate the cut zucchini from releasing moisture (weeping) while other recipe preparations are being performed.) 

Combine the butter, granulated garlic, heavy cream, and xanthan gum in a small sauce pan. Over low heat, whisk until the butter has melted and the sauce is smooth. Set aside. 

Butter a 7×11 or 9×9-inch casserole, Pyrex pan, or metal baking pan.

Layer 1/3 of the sliced zucchini then 1/3 of the caramelized onion in the greased pan. Season lightly with salt and pepper, then sprinkle with half of the grated Pepper Jack cheese.

Repeat two more times until you have three layers and have used up all of the zucchini, onions, and grated cheese. (There will only be two layers of the Pepper Jack cheese.)

Gently pour the butter and cream mixture evenly over the top. Sprinkle with Parmesan cheese.

Bake in a pre-heated 400 degree oven for about 30 minutes. Turn off the oven and allow the gratin to sit in the cooling oven for 15 minutes. Remove pan from oven and allow gratin to rest for another 10 minutes or longer. (Allowing the casserole to “rest” helps the gratin set up.) Serve warm.

*From the Bob’s Red Mill flour people: “Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say “a string of multiple sugars.” To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.

Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture.

In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them – this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten. Shop online today to buy xanthan gum for all your gluten free baking adventures.”

 

BAKED CHICKEN SHAWARMA WITH GREEK YOGURT SAUCE AND BAKED RICE

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When we lived in Bellevue, we used to eat at the Mediterranean Kitchen on Bellevue Way. It was renowned for being partially subsidized by the garlic growers of America (just kidding). But they did use an exceedingly huge amount of garlic in their dishes. And their Chicken Shawarma was no exception. OMG. We would come home from dinner and both of us would reek of garlic. Leftovers, and there were always leftovers, would cause the entire refrigerator to smell like the kitchen of the restaurant.

But, it was worth it! Because the shawarma was wonderful. Marinated strips of chicken breast in red wine vinegar, spices, and garlic. Grilled with onions, green onions, red cabbage, and tomatoes, served with a tahini sauce. Oh my. Lovely.

So let’s leap forward 10 years.  

As much as I love garlic, my golden years’ stomach will no longer tolerate that much garlic! But I still love shawarma. So I went on line to see if I could make a shawarma a little tamer than Med Kitchens version.

And I located this recipe (at least the one for the chicken) on Tory Aveys’ site. (Wonderful recipes on her site as I’ve stated several times before!)

The yogurt sauce and rice recipe were compilations based on recipes from several wonderful cooking blogs.

So next time you get a hankering for middle-eastern food but either don’t have a Mediterranean restaurant close by, or the strength to leave home to find one, this is the meal for you. Chicken prepared with warm, savory spices and herbs, a sauce that has all the flavors you associate with middle-eastern cuisine, and a delicious and simple rice dish as the base for all this goodness.

Καλή όρεξη! (Good appetite in Greek.)

  • 1 lb. boneless skinless chicken breasts  
  • 2 T. extra virgin olive oil, plus more as needed
  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. allspice
  • ½ tsp. turmeric
  • ¼ tsp. granulated garlic
  • 1/8 tsp. cinnamon
  • pinch cayenne
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • nonstick cooking oil spray
  • Greek Yogurt Sauce (see recipe below)
  • Baked Rice (see recipe below)

Cut each chicken breast into bite sized pieces. Place in a glass or plastic bowl. Whisk the olive oil, cumin, paprika, allspice, turmeric, granulated garlic, cinnamon, cayenne, salt, and pepper together in a small bowl.

Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover and place in the refrigerator for at least 3 hours. (Overnight is fine.)

Spray a rimmed baking sheet with nonstick cooking oil. Place the chicken pieces in a single layer on the sheet.

Bake in a pre-heated 400 degree oven for 12-15 minutes or until cooked through (no pink).

Take the chicken out of the oven and transfer, complete with pan juices, to a large skillet. (If there are no pan juices, use about a tablespoon of olive oil to grease the pan.) Over medium-high heat, sauté the chicken for 3-4 minutes till the smallest pieces of chicken start to turn brown and crisp. Taste and adjust seasoning. Can be made ahead.

Serve warm over Baked Rice and dolloped with Greek Yogurt Sauce.

GREEK YOGURT SAUCE:

  • 1 c. plain Greek yogurt
  • 2 tsp. fresh lemon juice
  • 1 clove garlic, very finely minced
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Whisk all ingredients together. Store covered in the refrigerator until needed. Can be made ahead.

Note: If you are a tahini lover, try adding a tablespoon or two to this sauce. You might need to add a bit of water to the sauce to thin it out.

BAKED RICE

  • 1 T. extra virgin olive oil
  • ½ c. chopped yellow onion
  • 2 garlic cloves, finely minced
  • 1 c. long-grain white rice
  • 2 c. chicken stock
  • 2 tsp. fresh lemon juice
  • ½ tsp. kosher salt
  • freshly ground black pepper

In a heavy covered pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3 to 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the rice and stir until each grain of rice is well coated. Add the chicken stock, lemon juice, salt, and pepper. Bring to a boil.

Cover with lid or aluminum foil, if your pan does not have a lid. Bake in a pre-heated 350 degree oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Remove from oven and let stand, covered for 5 minutes before fluffing and serving. Can be made ahead and refrigerated. Reheat before serving.

HUNGARIAN CSALAMÁDÉ (MIXED VEGETABLE PICKLES)

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I know I’m repeating myself when I tell you I absolutely adore Hungarian food, but I simply can’t help myself. I just love so many of the key ingredients in the Hungarian cuisine, that I feel compelled to share all of my favorite Hungarian recipes with you.

And a new favorite is this amazing relish, side dish, salad, pickle, (whatever?!?!) that I found when I was researching Hungarian dishes.

Now, once I discovered this dish, it turns out there as many variations on csalamádé as there are for coleslaw! So you can just imagine how many sites I had to visit to find the one recipe that looked perfect to me. And of course I found it on one of my favorite sites – Smitten Kitchen.

Now in truth, Deb (from Smitten Kitchen) did not call this csalamádé. But if her recipe isn’t csalamádé, then I don’t know the difference between sweet Hungarian paprika and cayenne pepper. And believe me, I know the difference!

Whatever you choose to call it, this Hungarian staple is the perfect counterbalance to any rich dish containing oil, butter, sour cream, meat, or eggs. And truthfully, it’s also perfect when served as a simple cabbage salad. It is just that versatile.

So call it a relish, or pickle, or salad – whatever! Just be sure to prepare some in the near future. I can hardly wait to make some more. I want to try it on a corned beef sandwich, or in a fish taco, or even the next time I fix Banh Mi Sandwiches (see my recipe on this site BTW).

This dish has endless possibilities. And the best thing, besides of course it’s taste – it’s inexpensive to prepare. Got to love that!

  • 1½ c. white vinegar
  • 1½ c. water
  • 1/3 c. granulated sugar
  • ½ tsp. celery seed
  • 5 tsp. kosher salt, plus more to taste
  • couple grinds black pepper  
  • 1 small head green cabbage, very thinly sliced
  • 1 red bell pepper, thinly sliced1 medium carrot, grated
  • 1 small English cucumber, partially peeled, halved, seeded, halved again and thinly sliced
  • Whisk the white vinegar, water, sugar, celery seed, kosher salt, and pepper together in a large glass bowl; set aside. Prepare veggies as directed above. Before adding veggies, whisk until the sugar and salt are completely dissolved. Adjust seasoning. Add the prepared vegetables to the brine. Cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. (The veggies become more pickled as they rest.)  

    Just before serving, drain the veggies. (Save the brine for any leftovers.)