Candace in the Kitchen

Archive for the ‘Side Dishes’ Category

Inrgedients:

1 lb fresh green beans, trimmed

3-4 shallots, thinly sliced

4 garlic cloves, thinly sliced

2 T olive oil

salt

pepper

Directions:

Heat oven to 400 degrees.

Line a baking sheet with foil and spray with cooking spray.

Toss all other indrgedients together and put on foil lined baking sheet.

Cook for 15-20 minutes tossing occasionally.

This is my first ever Barefoot Bloggers post! Ellyn of The Recipe Collector and Tester chose Curried Couscous for the first June BB recipe.

I’m not going to lie- when I read the ingredients I didn’t think I would like this AT ALL. Curry + raisins!? I should have known better than to doubt Ina. It is a really tasty dish.

The only changes I made were to use whole wheat couscous and I left out the turmeric since I didn’t have any.

Ingredients:

1 1/2 cups couscous (I used whole wheat)

1 tablespoon unsalted butter

1 1/2 cups boiling water

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric (I omitted)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins (I used golden raisins)

1/4 cup blanched, sliced almonds (I just used packaged sliced almonds)

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

Directions:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric (if using), salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, raisins, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Don’t forget to check out the Barefoot Bloggers page to see everyone else’s results!

I love these peppers. They are great as a side dish or a meal and since it’s just veggies they are pretty healthy too.

Loosely adapted from : Rachael Ray

Ingredients:

4 poblano peppers, halved and seeded*

1 T oil

1 jalapeño pepper, minced (you can seed it if you want less heat)

1 medium red onion, diced

2 cups sweet corn, fresh or frozen

1 can fire roasted tomatoes, drained

1/2 t cumin

1/4 t Mexican oregano

Salt and pepper

Directions:

Char the poblanos. You can do this on the grill or in the oven, set temp to “broil”

In a large stainless steel pan heat oil and add onions and jalapeño. Cook until onions are translucent.

Add corn and cook until it is starting to char a bit.

Add seasonings and cook about 1 minute until fragrant, stirring occasionally.

Add tomatoes and cook until heated through.

Fill charred poblanos with corn mixture.

You could top them with cheese and heat under the broiler, but I don’t think they need it.

Notes: Because the heat level of poblanos varies from pepper to pepper I sometimes get some mild ones and some super, super hot ones in the same batch.

This is a great tasting side dish that doesn’t require too much attention. It’s now in the regular rotation at our house.

Ingredients:

2 cups of sweet (Silver Queen) corn, fresh or frozen

1/2-1 red bell pepper, chopped

1 small or 1/2 of a large red onion, diced

2 T butter, divided

Kosher salt and freshly ground black pepper to taste

Directions:

In a large skillet melt 1 T butter over medium heat

Add onion and pepper and let cook, stirring occasionally, until starting to brown- about 10 minutes

Add corn and cook the mixture until it is caramelized to your taste. Give at least 10-15 minutes to cook the corn through. If it is getting too brown turn the heat to low until you are ready to serve.

Season with salt and pepper (We like LOTS of black pepper!)

Add the remaining 1 T of butter and serve warm.