Category Archives: SIDE DISH RECIPES

FRENCH MASHED POTATOES WITH GRUYÈRE AND MOZZARELLA CHEESE (ALIGOT)

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So, who among us doesn’t adore mashed potatoes? I personally don’t know one person who doesn’t love them. After all, what’s not to love? They are creamy and full of butter, and well, need I say more? (It’s the butter that gets you every time!)

But this amazing preparation for a simple Solanum tuberosum (Yukon Gold potato) is just over the top delicious. It simply takes the whole “mashed potatoes” as everyone’s favorite side dish to a whole new level of decadence.

Now granted, these mashed potatoes would not be good with turkey gravy. Or any gravy, for that matter. And the consistency is very different from most mashed potatoes because of the addition of cheese. But wait till you wrap your lips around these potatoes. If you aren’t moaning with pleasure, you may not still be alive!

Speaking of which, I’m going to tell you a story about a woman and her favorite toast (as in cheers, cin-cin, salute) that I recently read in her obituary. (And yes I do read the obituaries every day just to make sure I haven’t inadvertently passed over without my knowledge.)

This supposedly old Irish toast was provided at the bottom of a long testimony to how much the woman had loved life. And of course, to how much she was going to be missed by everyone who knew her. And if this toast is any indication of how this fun and obviously classy lady had lived her life, the entire world should be mourning her loss! And apparently she only started offering up this toast after she turned ninety. But then, by the time you reach 90, everyone pretty much lets you say or do whatever you darn well please anyway. (Like the age thing ever stopped any of my friends from doing or saying anything they darn well pleased!)

But on to the toast that I too plan to use when I am with good friends and about to partake of a lovely little drinky poo. (And no, I’m not going to wait until I’m 90 to offer up these sage words when I lift a glass. Life is simply too short for that much restraint!)

Here’s to those who love us!

And for those who don’t love us,

May God turn their hearts.

And if He cannot turn their hearts,

May He turn their ankles,

So we may know them by their limping!

  • 2 lbs. Yukon gold potatoes (about 4-6), peeled and diced into ½-1inch chunks
  • 3 T. unsalted butter
  • 2-3 cloves garlic, grated
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • about 1 c. whole milk, warmed
  • 4 oz. mozzarella cheese, grated
  • 4 oz. Gruyère cheese, grated

Cover the potatoes with cold water in a medium sized pot. Bring to a boil, salt the water, reduce heat and cook until the potatoes are fork tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter, grated garlic, salt, pepper and ½ cup of the warm milk to the potatoes. Beat away until the potatoes are creamy and smooth with either a hand mixture or potato masher. Add additional milk as needed. Return the pot to the stove and turn the burner on low. Mix in the cheeses until completely melted and incorporated, stirring frequently. Adjust seasonings. Serve immediately or cover the pot and hold in a warm oven.

 

EGGPLANT, ZUCCHINI, AND TOMATO CASSEROLE (RATATOUILLE) – PROVENÇAL STYLE

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Since this is the time of year when zucchini, eggplant, and tomatoes are in every farmer’s market or home garden in America, I decided to post an absolutely delicious way to serve these delightful vegetables. (And I know what you are thinking. Not another zucchini recipe. But if I may speak frankly, this is not just another zucchini recipe. This is a killer way to use zucchini if I say so myself!)

This dish came about because I started re-reading (for the third time, I think) Peter Mayle’s wonderful tale about the joys of living in Provence entitled “A Year in Provence”. For a foodie like myself, half the reading pleasure in this book is in the telling of the food they eat. So that got me researching recipes from the south of France. When I saw a variation of this dish using zucchini (I had 2 large zucchini in my refrigerator) and tomatoes (I had lots of cherry tomatoes from our garden), I decided I just had to work up a recipe that incorporated these two ingredients. And this recipe is the result.

This dish can be served as a meatless main course or as a side dish that compliments just about any meat you feel like serving. And it is easy to prepare. It takes a little time to cut up the veggies, but once you have the knife work done, the assembly goes rather quickly. I served it last evening with just a salad and it made for a perfect meal.

So if you too are looking for a way to say yes to your neighbor who keeps offering you zucchini, or if you yourself have zucchini threatening to take over your yard, give this recipe a try. Believe it or not, your love for this ever so easy to grow and abundant veggie will be restored with just one bite! In fact, you may never again have to turn down a free zucchini when a neighbor makes you an offer. And won’t that feel good. It’s the neighborly thing to do after all.

  • 2 T. extra-virgin olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp. dried marjoram
  • ½ c. dry white wine (I use Pinot Grigio)
  • kosher salt
  • freshly ground black pepper
  • 1 lb. zucchini or yellow summer squash, sliced lengthwise ¼-inch thick (combination is nice)
  • 1 medium sized eggplant, partially peeled and sliced lengthwise ¼-inch thick
  • 1 basket of cherry tomatoes, halved or 2 large beefsteak tomatoes, sliced ¼ inch thick
  • 2 T. chopped parsley
  • 3/4 c. finely grated Pecorino Romano or Parmesan cheese (combination is wonderful)

Heat the oil in a skillet to medium-high. Add the onion and sauté until transparent. Stir in the garlic and marjoram and cook for 1 minute. Add the white wine and cook until the liquid evaporates. Season with salt and pepper; remove from the heat.

Oil a 9-by-13-inch ceramic or glass baking dish. Arrange half of the zucchini on the bottom of the dish (single layer if possible but a little overlap is fine), drizzle with oil and season lightly with salt and pepper. Scatter half of the onion mixture on top, followed by half of the eggplant. Drizzle the eggplant with oil, season lightly with salt and pepper and sprinkle with half of the parsley. Arrange half of the tomatoes cut side down over the zucchini. Repeat the layering finishing with a drizzle of oil and a light seasoning of salt and pepper.

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Bake the vegetables uncovered in a pre-heated 400 degree oven for 70-75 minutes. Sprinkle with cheese and continue baking until the edges are browned, the vegetables are very tender, and the cheese is melting and starting to brown, about 10 minutes more. Let cool for about 5 minutes before serving.

EMMER FARRO WITH BACON, KALE, MUSHROOMS, AND PARMESAN CHEESE

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Instead of writing a witty and charming introduction to this delicious and healthy side dish, I decided to put my teacher hat on and help educate you on the seductive, magnificent and healthy charms of the lowly button mushroom. Now I know we all love the exotic mushrooms for their flavor and versatility, but the common everyday white mushroom found in every produce market in America is actually the nutritional star of the entire mushroom show. Who knew?

So please join me in celebrating what is now commonly referred to as the new superfood. I hope you find the information about button mushrooms as fascinating and informative as I did.

  • 5 c. water
  • 1 c. emmer farro (I use Bluebird Grain Farms)
  • pinch of kosher salt
  • 2 tsp. extra virgin olive oil
  • 2 thick and meaty slices bacon, cut into small pieces
  • ½ medium yellow onion, diced
  • 8 oz. thinly sliced button mushrooms* (about 12 good sized mushrooms)
  • 2-3 garlic cloves, minced
  • freshly ground black pepper
  • 2 c. chopped kale
  • 2 oz. finely grated Parmesan (about 1 cup loosely packed)
  • ½ c. toasted coarsely chopped walnuts

Place the water, emmer farro, and a pinch of kosher salt in a covered pan. Place on high heat and bring to a boil. Boil for 5 minutes, stirring frequently. Reduce heat, cover and simmer for about 35 minutes or until berries are plump and chewy. When the farro is done, drain off excess liquid and set aside.

Meanwhile, add the olive oil to a large sauté pan and fry the bacon until crisp. When the bacon is done, remove from pan and drain on paper towels. Do not discard the bacon grease. Add the onion and mushrooms to the pan and sauté until the onion is transparent and the mushrooms are lightly browned, about 4-5 minutes. Add the garlic, black pepper, and kale that has been massaged for about 3 minutes with just a light sprinkle of kosher salt. (For more information about massaged kale, see my blog entitled Lettuce Talk Salad (Vinaigrettes too). Stir fry for about 1 minute. Add the cooked farro and heat until warmed through. Remove pan from heat and add the cheese, reserved cooked bacon, and the toasted walnuts. Adjust seasoning and serve anywhere from hot out of the pan to room temperature.

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*Button Mushrooms

The following paraphrased information about button mushrooms, now commonly referred to as “superfood” was compiled by leading nutritionist Jane Clarke.

“We’ve always known that mushrooms are tasty, versatile and satisfying, but they have been somewhat in the shadow of more colorful and exotic fruits and veggies. This new report now allows mushrooms to take center stage as a superfood.

Research has shown that cultivated mushrooms contain biologically active compounds, which scientific studies suggest may have the potential to help fight cancer and heart disease and improve well being, although more research is needed in this area.

The report summarizes results from major scientific studies from around the world into the nutritional value and potential health benefits of Agaricus bisporus mushrooms. This species accounts for 95 per cent of mushroom sales and includes white button mushrooms and brown mushrooms (crimini and portabello). Studies at the Beckman Research Institute of the City of Hope in Duarte, California, suggest that fresh white mushrooms contain substances that are effective in reducing the activity of the enzyme aromatase that increases oestrogen levels. High oestrogen levels have been implicated in breast cancer risk. Initially, extracts from seven vegetables – onion, celery, carrot, pepper, broccoli, spinach and mushroom were tested. The most effective aromatase inhibitor was found in white mushrooms. The study’s second phase tested only portabellos, shiitake, crimini, oyster, enoki, woodear, chanterelle, small white and large white mushrooms. The large white mushrooms emerged as the most potent inhibitor of aromatase activity.

A series of experiments has been carried out to investigate the effects of white button mushrooms in relation to prostate cancer and suggested that they may play a chemo-preventive role. Research at the City of Hope Medical Center showed that two phytochemicals found in white button mushrooms had the ability to suppress two enzymes – steroid 5alpha-reductase and aromatase – which have been implicated in the incidence of prostate cancer.

Mushrooms are a prime natural source of the powerful antioxidant L-Ergothioneine, outdoing either of the two foods previously believed to be better sources. Led by Professor Robert Beelman, researchers at Pennsylvania State University found that just a handful of white button mushrooms have about 12 times more of the antioxidant than wheat germ and four times more than chicken liver. Brown mushrooms contained even more and exotics had the highest levels. L-Ergothioneine scavenges free radicals and protects the body’s DNA from damage. As a result of this research, the university advocated that white mushrooms be elevated to ‘superfood’ status.

Studies have also suggested that substances found in white mushrooms have the ability to lower blood cholesterol levels and so may be able to reduce the risk of cardiovascular disease. They are a valuable source of lovastatin, which has been found to suppress the activity of the main cholesterol synthesis enzyme. Mushrooms are a good source of fibre, in particular glucans giving them the potential to impact cholesterol uptake from the diet.

White mushrooms are a significant source of selenium, providing 15% RNI for women per 100g. This trace mineral has received increasing attention as a potential cancer preventive, possibly through antioxidant protection and/or increased immune function.

White mushrooms are also a fantastic source of riboflavin, B2, (providing 28.2% RNI for women per 100g), potassium (9% RNI) and copper (60% RNI) and contain comparable amounts of protein (4% RNI for women), thiamin, B1, (11.2% RNI for women), niacin (24.6% RNI for women) and folate (22% RNI).”

And while I was researching foods known to help with inflammation, I read that eating mushrooms is a healthy choice because of their ability to provide us with unique immune system support. And the common button mushroom leads the pack in terms of immune system benefits and the reduction of inflammation.

Finally, according to the super foods rx web site – “Avoid eating mushrooms raw, even if they are on the salad bar that way. Since mushrooms have thick cell walls that break down with cooking, cooking unlocks more nutrients and safely degrades any trace amount of a potentially carcinogenic compound called agaritine. Finally, mushrooms are often grown on manure. While the manure is sterilized, it is always better to cook mushrooms.”

 

FRIED MARINATED TOFU WITH GREEN ONIONS AND SESAME SEEDS

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So I know what you are thinking. Where in the world has Patti been that she hasn’t written a post in almost a month? First of all – sorry about that, but Mr. C. and I have been on the road with our ginormous 19 foot trailer taking in the sites and visiting family from here to Colorado and back. Touring with a trailer is a lovely way to experience our country and believe me, our country is worth seeing. For example, staying in a fairly primitive campground at the Black Canyon of the Gunnison National Park in Colorado, with snow still on the ground and deer grazing around the trailer is a fantastic experience. Never heard of the Black Canyon of the Gunnison National Park? Well neither had we until I discovered it on line while I was planning our itinerary. Now I can hardly wait to return. Just for grins, visit the park’s website at www.nps.gov/blca/index.htm. I’m sure you will instantly become as fascinated with this amazing and little known area of Colorado as we were.

And speaking of amazing areas that are not as well known as say Yellowstone and coincidentally not as far away, Steens Mountain and the Malheur National Wildlife Refuge in SE Oregon are tops on our list of places to be visited with regularity. But enough with the travel guide prose. Let’s get on with the dish of the day.

This marinated tofu dish is absolutely delicious and ever so “in”. With all the press about eating organic, sustainable, local, slow, vegan, vegetarian, etc. etc., this dish comes as close to “realistic” healthy food as I can muster. And I do try to cook healthy, really I do. So give this fried tofu recipe a try. Mr. C tells me for him this tofu dish is analogous with “crack” (crack-cocaine), not that he has ever tried crack you understand, but you get the gist. He LOVES it.

  • ¼ c. soy sauce
  • ¼ c. rice wine vinegar
  • 1 T. chili-garlic sauce or Sambal Oelek and 1 small clove finely minced garlic
  • 1 tsp. sesame oil
  • pinch kosher salt
  • 1 lb. firm tofu
  • 3 T. corn or peanut oil
  • ¼ c. cornstarch or more + 1 tsp., divided
  • ¼ c. thinly sliced green onions
  • 1 tsp. sesame seeds

Combine the soy sauce, vinegar, chili-garlic sauce, sesame oil, and salt in a small container. Remove the tofu from the container and press gently between several sheets of paper towel to remove some of the liquid. Cut into 12 same size pieces and add to the marinade. Let tofu marinate for about 2 hours. When ready to fry add oil to medium sized frying pan and hot over medium high heat. When oil is hot, take each piece of tofu out of the marinade (reserving marinade), blot on a paper towel, dip in the ¼ cup cornstarch (or more as needed) and place in hot oil.  Fry the pieces until they are crispy brown on both sides.

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Meanwhile pour the remaining marinade and 1 teaspoon of cornstarch into a small pan. Whisking the entire time, bring the mixture to a boil and stir until thickened. Remove from heat.

When tofu is crisp and golden brown, remove to a serving plate. Pour sauce over the tofu and sprinkle with green onions and sesame seeds. Serve immediately.

Please note: Play around with the sauce. If you are a ginger lover, add some ginger. I know I am going to the next time I make this dish.

 

BROWN RICE PILAF

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There is nothing I like better than starch. I have no idea why God made me this way, but she sure as heck did! And for that very reason this is the kind of dish that I simply can not resist! But I should at least try, especially when we dine out at one of our favorite restaurants! After all, I’m not getting any younger. Any lingering dreams of ever weighing 128 lbs. again like I did in college have gone the way of the dodo bird. (With just about as much grace as one of those extinct flightless birds, I might add!) But seriously, I almost always look at a menu with an eye to what kind of starch is being served with each entrée. And routinely, even if the entrée features one of my favorites, like duck, if the starchy side dish is not to my liking, I will pass on that duck dish as fast as Superman can save Lois Lane from the arms of the Mad Hatter.  (I don’t get out much, so please excuse if I don’t have all the names of Superman’s arch enemies down pat!)

But that’s restaurant dining where I tend to indulge myself.   When I want the same kind of starchy side dish at home, I tend to be much more realistic about the ingredients I use and the preparation method. I use much less fat, much less salt, and try to incorporate other ingredients to ramp up the nutritional content. But I refuse to skimp on the flavor. I want my starchy side dishes to have as much flavor as any dish I can order in a restaurant.

So in truth, this pilaf is pretty healthy for being a part of the class of dishes thought by some to be detrimental to good health. (You know, the wicked starch prejudice thing.) But in truth, brown rice is a fairly nutritious ingredient. And there is very little fat in this dish, and even then it’s good fat, along with some vegetable action in the form of onion, garlic, and vegetable stock. And last but not least, nutrient rich almonds which help promote heart health. All things considered, not a bad choice as a fairly healthy side dish. Of course, there is still the small matter of the number of calories in a serving of this pilaf, but no dish is perfect! So when I serve this pilaf I keep my portion fairly small. But even a small serving is enough to assuage my starch cravings and not coincidentally get some well needed vitamins and minerals into my body. So give this ever so tasty brown rice dish a try. Even if you are strongly committed to white rice and have never enjoyed the flavor of brown rice or worse yet even given brown rice a try, I am positive you will be pleasantly surprised. You will soon become an advocate for this amazing grain.

Some interesting facts about the difference between brown rice and white rice:

According to the www.whfoods.org web site (the “wh” stands for world’s healthiest), “Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3). The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be “enriched” with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice “enrichment.”

  • 1 T. olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 c. long grain brown rice
  • freshly ground black pepper
  • 2 ½ c. vegetable broth (I use 2½ cups water and 2 teaspoons Better Then Bouillon Vegetable Base)
  • ¼ c. slivered almonds, toasted, opt.

Pour oil into a small covered sauce pan. Add onion and garlic and fry for about 4 minutes. Add rice and sauté for 1 minute. Stir in the broth (or water and bouillon base), and pepper. Bring to a boil. Reduce heat, cover, and simmer for about 45-50 minutes. Stir rice occasionally. (If the rice is not done after 45 minutes and there is still a lot of liquid, remove the cover and cook an additional 10-15 minutes.) When the liquid has all been absorbed and the rice is tender, remove from heat, adjust seasonings, and let  stand for about 5 minutes. Just before serving, stir in the toasted almonds.

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SPLIT EMMER FARRO AND WILD RICE WITH MUSHROOMS AND PECANS

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As Mr. C. is fond of saying – “hail, oh mighty pharaoh (or as we like to spell it) farro”! And why you might ask? Well – because farro (an ancient strain of hard wheat) is said to have been found in Egyptian tombs. (Sounds like a pharaoh to me!) But enough frivolity!

Emmer (farro) has been cultivated in the Fertile Crescent (the region in the Middle East which curves like a quarter-moon shape, from the Persian Gulf, through modern-day southern Iraq, Syria, Lebanon, Jordan, Israel, and northern Egypt) and in Italy for over 10,000 years. Farro, which is just the Italian name for emmer wheat, has a delicate roasted nutty flavor and a distinctive chewy texture. It has a higher fiber and protein content than common wheat, is rich in magnesium, niacin, zinc, and B vitamins, and holds the distinct honor of containing the lowest glycemic index of all cereal grains. In addition, emmer farro just happens to be delicious. Ta-da!

So last time we were visiting Rick and Katie (Katie is Mr. Cs sister) in Winthrop, Washington, Katie served a side dish made with Bluebird Grain Farms Emmer Farro. We both absolutely loved the dish. So much so, that I had to go out the next day and buy a couple of packages to bring home with us. For information about retail locations in your area, visit www.bluebirdgrainfarms.com

So if you want to add some variety and nutrition to your side dishes, give emmer farro a try. And this recipe, which is my take on the recipe provided on the Potlatch Pilaf package is just amazingly delightful.

  • 2 T. extra virgin olive oil
  • 1 c. chopped yellow onion (I like Copra yellow onions the best)
  • 10 large mushrooms, sliced
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. herbes de Provence (try to use one without lavender)
  • 1 c. Potlach Pilaf* – from Bluebird Grain Farms in Winthrop, Washington – for more information on this wonderful product go to their website noted above
  • ¼ c. dry sherry
  • 2 c. vegetable broth (I use 2 cups water and 2 teaspoons Better Than Bouillon Vegetable Base)
  • 1/3 c. chopped toasted pecans, opt.

*or you can use ¾ cup split farro and ¼ cup wild rice

Heat the olive oil in a medium covered saucepan over medium heat. Add the onion and cook for about 3 minutes. Add the mushrooms and cook for another couple of minutes. Stir in the salt, pepper, herbes de Provence, and emmer and wild rice blend. Cook, stirring frequently for 3 minutes. Add the sherry and stir until all of the liquid is absorbed. Add the vegetable broth, bring to a boil, reduce heat to low, cover, and cook for 45 minutes, stirring periodically. Remove cover and stir in pecans. Adjust seasoning. Let stand for 10 minutes before serving.

 

LEMONY QUINOA WITH FRESH HERBS

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It isn’t just every side dish I prepare that inspires Mr. C. to regress to bachelor behavior. But last evening this quinoa* recipe brought out the “waste not/want not, eat every last bit of it right out of the pan” in him most often associated with people (especially men) who live alone and do their own cooking. (And I’m not talking about all you guys out there who know how to cook. I’m talking about those for whom cooking ramen is or was a major undertaking!)

So last night as we were starting to package up the leftovers and do the dishes, Mr. C. grabbed the quinoa pan out of my hand, and standing in front of the sink finished every last seed (yes quinoa is a seed rather than a grain) before I could say “like it, do you”? His answer was a big old happy grin and a hearty verbal “oh yah”. (I think he was actually shaking his head yes at the same time too.)

So next time you need a delicious, easy and healthy side dish (Andy’s wonderful sister Katie and her dear husband Rick refer to quinoa as the “side dish of the ancients”), give this recipe a try. Believe me there are times when Mr. C. is all thumbs. And if last night had been one of those times, I’m confident that he would have given this recipe, 10 thumbs up! Thanks Giada for this delightful recipe. (Sorry for the changes I made.)

*Interesting facts and health benefits associated with Quinoa: Quinoa originated in the Andean region of Ecuador, Bolivia, Columbia, and Peru where it was successfully domesticated about 5,000 years ago. According to the Huffington Post web site, quinoa is high in protein (its protein balance is similar to milk and has more protein than rice, millet, or wheat), is a good source of riboflavin (riboflavin helps reduce frequency of migraine attacks by improving the energy metabolism within the brain and muscle cells), is alkaline-forming (helps balance the bloods pH level), has only 172 calories per ¼ cup of dry quinoa, is gluten free, and is a complex carbohydrate that helps our bodies maintain a lower glycemic index. (In other words, it’s good for us!)

Quinoa Caution: Quinoa is coated with a naturally occurring toxic substance called saponin.  So always rinse quinoa before cooking. Place the quinoa in a strainer and run cold water over it until the entire soapy residue has been washed away. You can taste test a few seeds; if they still have a bitter taste, run more cold water over them.

  • 3 c. chicken stock
  • 1½ c. quinoa
  • ¼ c. extra-virgin olive oil
  • 1 tsp. lemon zest
  • 2 T. fresh lemon juice
  • ¾ c. chopped fresh basil leaves
  • 2 T. chopped fresh parsley leaves
  • 1 T. chopped fresh thyme leaves
  • ¼ tsp. kosher salt
  • freshly ground black pepper

Rinse and drain quinoa thoroughly in cold water. In a medium saucepan, add the chicken stock and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. (When done, the seed appears soft and translucent and the germ ring will be visible along the outside edge.)

Meanwhile combine the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt, and pepper. When the quinoa is done, pour the olive oil mixture over the quinoa and toss until all the ingredients are coated. Adjust seasoning and serve while still warm.

 

GREEN CHILIES AND RICE CASSEROLE

Some days it just doesn’t seem like there are enough hours to go around. I long ago realized that I was simply born on the wrong planet. No one’s fault really; just a mistake any over worked and underpaid stork could have made. But it still doesn’t negate the fact that I truly would have been happier if the original 36 hour a day plan for me (based solely on my own observations) would have been followed. And I know I am not alone. There are many of you out there for whom fate destined your misfortune too.  But alas, there is absolutely nothing we can do about our situation. (I’m quite sure in the future biologists will be able to work in cooperation with the Union of Stork Deliverers to make certain this type of error never again occurs.) But for those of us already on planet earth, we must persevere and make the most of the piddling 24 hours a day we were given. Hopefully this quick and easy recipe will help.

  • 3 c. cooked rice (1 c. raw)
  • 16-oz. (pint) sour cream
  • 1 can cream of mushroom soup
  • 1 small can (4-oz.) chopped green chilies
  • 1 lb. Monterey Jack or Pepper Jack cheese, grated
  • paprika

Combine the cooked rice, sour cream, soup, and green chilies. Spoon half of the mixture in a lightly buttered casserole dish. Sprinkle with half of the grated cheese. Repeat. Sprinkle lightly with paprika. Bake uncovered in a 350 degree oven for 30 minutes. Serve hot.

Can be prepared ahead of time and stored in the refrigerator. Just allow a little more baking time if you are starting with a cold casserole. And no, this is not a low calorie dish. But oh my goodness is it good and definitely a child pleaser. My kids used to woof this down. Great served with roast pork and a green salad.

POTATO, GRUYÈRE CHEESE, AND CARAMELIZED ONION GRATIN

There just doesn’t seem to be any food more comforting than some kind of starch lovingly paired with cheese. And potatoes and cheese are no exception. Then when you throw in some caramelized onions and heavy cream infused with garlic and fresh thyme, you have a combination only an uncivilized barbarian wouldn’t appreciate.

And since I don’t happen to associate with any of the aforementioned, my friends tend to be as crazy about comfort food as I am. And this recipe is as perfect an example of comfort food as I can imagine. (I served it at our New Year’s Eve party this year to rave reviews. So of course I had to share it with all of you!)

Speaking of parties, I also served up what I now call the “career game” at our News Year’s Eve. Everyone seemed to enjoy the new “game” very much. Since no one else at the party (except for Mr. C. of course) knew everyone else who was invited, I threw out the professions of a few of the people in the room. It was then everyone’s mission to figure out who did what for a living or passion. I had intended it to kind of get people talking to each other. As it turned out, my group of friends needed no prompting in that regard, but never-the-less, it was fun to witness them further getting to know each other by ferreting out each others chosen profession or passion. And when the group is as eclectic, intelligent and amazing as our guests were that evening, it was really fun to watch the discovery process enfold. For example, and this is just a sample of the professions or passions of the people at the party: there were among our guests someone who worked for FEMA, a retired art teacher, 2 senior managers at Boeing, the head of marketing for BECU (Boeing Employees Credit Union for those of you who aren’t locals), a ferry boat captain, a retired editor of the U of W Daily paper, 2 outstanding artists who happen to live in our vicinity, a person who was once a vaudevillian, and the person who edits the user manuals for Microsoft (think Excel, for example).

And of course, during the various interchanges, we learned about other fascinating aspects of each others’ lives, or like in my case, accomplishments over which I had no previous knowledge. (I learned that my friend Laurie had danced in the Nutcracker as a child! How cool is that?)

When I started this blog, I promised that I would share the secret to throwing a successful holiday party. And since I attended a fabulous party before Christmas that our friends John and Deanne hosted and then gave a New Years Eve party that seems to have been a success, I thought now was the time to honor my promise. So, here goes! (For those of you who already have the “throw a great party” down pat, disregard the following paragraph.) For those who want to know more, please read on.

Patti’s recipe for throwing a good party:

1 – Invite an interesting and eclectic group of people (the most important ingredient)

2 – Feed them well and often (exciting and interesting people love to eat)

3 – Provide alcoholic as well as non-alcoholic beverages (most people these days are responsible drinkers and interesting non-alcoholic beverages help them stay on track)

4 – Throw in a white elephant or bottle exchange or an ice-breaker diversion like the one I described above (breaks the monotony of eating wonderful food, drinking, and talking to friends, old or new)

5 – Relax and have fun yourself (the second most important ingredient)

That’s it!  And of course, if you are as lucky as I am, invite your musical guests to come and make music together. There is just nothing more fun than a room full of live music.

So dear readers, next time you plan a soiree think about following my recipe for making the event memorable. Just don’t forget to invite me. (Maybe I should have made that rule number 6!)

  • 2 lbs. russet potatoes
  • kosher salt
  • 5 sweet onions
  • 3 T. butter
  • olive oil
  • 2 c. heavy cream
  • 3 cloves garlic
  • 5-6 sprigs fresh thyme
  • 8-10 oz. grated Gruyère cheese
  • kosher salt
  • freshly ground black pepper
  • ½ c. grated Parmesan cheese
  • milk

Scrub the potatoes and cut in half lengthwise. Then slice each section into 1/8-inch thick half moons. Place in a pan with just enough cold water to cover the top layer of potatoes. Add about 2 teaspoons of kosher salt. Bring to just under a boil, reduce heat and simmer potatoes until almost tender. Do not overcook. Strain in a colander and cool to room temperature. Meanwhile, thinly slice onions. Heat butter in a large skillet over medium heat. Add the onions and cook for about 45–60 minutes or until they turn a lovely shade of brown and are almost mushy. (That’s a technical cooking term, by the way!) You will want to stir the onions frequently during the caramelization process. If the onions start to burn or get too dry, add a little olive oil and reduce the heat. This process takes time, but is well worth the effort.

While your potatoes are cooking and your onions are slowly taking on the color of brown sugar, pour the heavy cream into a small pan along with the peeled garlic cloves and thyme sprigs. Bring to a light simmer and cook for about 10 minutes. Remove from heat and set aside.

When ready to assemble gratin, lightly butter a shallow casserole dish. Place a single layer of potato slices in the bottom of dish, slightly overlapping. Top with 1/3rd of the Gruyère, 1/3rd of the onions, 1/3rd of the herb and garlic infused cream and a light sprinkle of salt and pepper. Repeat with 2 more layers. Sprinkle with the grated Parmesan. Now comes the hard part. Gently tip the pan. If you don’t see the heavy cream along the sides of the pan almost up to the level of the last layer of potatoes, add enough milk so that it is just visible around the edges. The last thing you want are dry potatoes.  And I would strongly advise against adding additional cream instead of milk. This dish is already crazy rich. The milk just ensures that the potatoes will be creamy, not dry.

Cover with aluminum foil or the casserole lid and bake in a pre-heated 375 degree oven for 40-45 minutes with the lid on. Remove the lid and bake another 30-40 minutes or until the potatoes are super tender and the top is a lovely light brow. Remove from oven and let sit for about 10 minutes before serving. If you want to make the dish ahead of time, cover and place in the refrigerator until about an hour before you want the dish to go in the oven.

CORNBREAD DRESSING

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Now, as far as I’m concerned, there are few dishes better than dressing. And because I love dressing so much I always make too much. I simply can’t stop myself. But for the sake of keeping to my mission of providing you with economical and smaller scale recipes to serve during the holidays, I was actually able to curb my natural tendency to be a dressing over-achiever, and kept the proportions to the perfect size to accompany my Crispy Skinned Roast Chicken or any other main dish for a smaller gathering.

Now of course, if you wanted to use this recipe to feed more people you could always just double or triple the ingredients. (See, already I’m thinking of a larger quantity. There truly is no help for me!) But I sincerely hope this recipe helps you when you are planning a small dinner party or to keep your holiday meal budget in line.

  • 1/2 lb. Italian sausage (pork or chicken)
  • 4 T. (1/2 stick) butter
  • 3/4 c. diced celery
  • 3/4 c. chopped onion
  • ½ tsp. dried sage
  • 2 tsp. poultry seasoning (or to taste)
  •  ¼ tsp. granulated garlic
  • 1 tsp. dried parsley
  • 3 c. cubed rustic bread (I like part sour dough)
  • 1 (8.5-oz.) box Jiffy Corn Muffin mix, baked per package instructions, cubed
  • 1 egg, beaten
  • 2 c. chicken broth (not low sodium)

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, and onion; cook until the onion is transparent.  Stir in the sage, poultry seasoning, garlic, and parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk together the egg and chicken broth. Pour over the bread mixture and gently stir until combined. Now, if you are like me, you will want to taste the dressing at this point. Don’t worry that the dressing seems too sweet. After it is baked it will be perfect.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.