Tag Archives: side dish

Pineapple Jicama Salad with Cilantro Vinaigrette

Pineapple Jicama Salad

This salad is sweet, tangy and delicious. I originally read a similar recipe in a magazine while sitting in the waiting room at my dentist’s office. I was intrigued because I love love pineapple, but it had cucumber in it, which I absolutely abhor! Cumber is one of the four foods in the world that turn me into a picky eater toddler throwing a tantrum at the dinner table. I will not eat them. I do not like them touching my food and I will sit and pout if they are near my plate (bananas, celery and eggplant would be the others). I have been using a lot of jicama this summer and thought that it would make a great substitute for cucumber. It has the same kind of crunchy texture.

I served this salad with a side of chips for a super chunky chips and salsa kind of thing. You could also serve it over a bed of mixed greens or it would also go great with some grilled shrimp or tequila lime chicken as well.

Pineapple Jicama Salad

Pineapple Jicama Salad with Cilantro Vinaigrette (gluten free)

Ingredients

    For the Vinaigrette:
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons rice vinegar
  • 1 bunch fresh cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2-4 Tablespoons olive oil (I used 3)
  • For the salad:
  • 1/2 fresh pineapple, peeled, cored, and cut into chunks
  • 1 small jicama, peeled and diced into cubes
  • 1 small red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 avocado, pitted and diced

Instructions

    For the Vinaigrette:
  1. Combine all the ingredients in a bowl and whisk together until well blended. Set aside. (Vinaigrette can be made ahead of time and will keep in the fridge for about 1 week.)
  2. For the salad:
  3. Combine all ingredients, except the avocado, in a bowl and mix together. Add desired amount of vinaigrette and toss to coat. Salad can now be kept in fridge for up to 4 hours or served immediately.
  4. Right before serving add avocado and gently toss to to coat avocado with dressing, but be sure not to mush it too much.
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Delica’s Wasabi Potato Salad

Delica's Wasabi Potato Salad

So, I briefly mentioned yesterday, I am moving to the other side of the country in 27 oh, so short days. I’ve been hell bent on getting in as many of my favorite summer things, California things, and summery California as possible. I have lists of food, shops, cities, friends, beaches, parks, drinks and many more random things.

A couple of weekends ago I got to cross a whole bunch of things off my list with a trip up to San Francisco. There were friends and food and shopping and pugs and crafts and it was glorious. Apart from the fact that many of my best friends live in San Francisco now, it’s always been one of my favorite cities. There is so much to do and see and, most importantly, eat! This salad is inspired by one I had at Delica many, many trips ago. Delica is a great Japanese deli and sushi bar in the Ferry Building. And while a Japanese deli might seem like the last place you would find an amazing potato salad, trust me they definitely know what they are doing.

I will admit, I have met very few potatoes I haven’t liked (I am 100% Irish, it’s pure genetics), but potato salads wade into a tricky gray area. A great potato salad is a thing of delicious beauty, but it is so, so easy for a potato salad to go horribly wrong very easily. Delica’s potato salad is so different than any other potato salad. First, the wasabi! I love wasabi and even though I have added I have used horseradish in potato salads before, I never thought of using wasabi. It’s a great flavorful addition. I might be strange in the fact that I always mix my summer barbecue side salads together. That potato salad and green salad will soon become one on my plate, so I absolutely love that Delica’s potato salad already has romaine lettuce and snap peas and other traditional green salad staples in the potato salad itself. If you are looking for a totally different and delicious potato salad recipe, I suggest you start here!

Delica’s Wasabi Garlic Potato Salad

Ingredients

  • 1 pound Yukon gold or yellow potatoes
  • 1/2 cup plain Greek yogurt (you can use mayo or sour cream as well or a combo)
  • 2+ cloves garlic, minced
  • 2 teaspoons wasabi paste (or more if you like it with a kick!)
  • 1 teaspoon kosher salt
  • 1 cup edamame beans, fresh or thawed
  • 1 handful snap peas, trimmed and halved
  • 2 romaine hearts, chopped

Instructions

  1. Wash and peel potatoes. Cut into 1" cubes.
  2. Put potatoes into a pot of salted water and bring to a boil. Reduce heat and simmer until you can insert a fork and easily remove it (about 10-15 minutes). Don't overcook! Drain potatoes and let cool.
  3. Meanwhile, whisk together the yogurt, garlic, wasabi paste, and salt.
  4. Toss with edamame, snap peas, and romaine hearts with the yogurt. Fold in the potatoes and gently stir until combined.
  5. Cover and chill before serving.
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Gluten Free Drunken Shrimp with Veggie Fried Rice

Drunken Shrimp with Veggie Fried RIce

Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.

The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.

Veggie Fried Rice

 

Drunken Shrimp with Veggie Fried Rice

Shrimp adapted from this recipe from Chow.

Ingredients

    For the Rice:
  • 2 Tablespoons sesame oil
  • 1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 cup frozen peas, defrosted
  • 10 green beans or snap peas, chopped
  • 2 cups cooked brown rice
  • 2-3 Tablespoons gluten-free Tamari
  • 1 Tablespoon rice vinegar
  • 3 green onions, finely sliced
  • 1/2 teaspoon toasted sesames
  • For the Shrimp:
  • 3 Tablespoons low-sodium gluten-free Tamari sauce
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, stemmed (seeded if you don't like spice) and thinly sliced
  • 2 Tablespoons cilantro, finely chopped
  • 1 lime, juiced
  • 1 Tablespoon olive oil
  • 12 jumbo shrimp, peeled and deveined
  • 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
  • 1/4 cup vodka

Instructions

    For the Rice:
  1. Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
  2. Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
  3. For the Shrimp:
  4. Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
  5. Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
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Red, White & Blue(berry) Quinoa Salad

Red, White & Blue(berry) Quinoa Salad

I think this salad is a perfect for any 4th of July picnic or barbecue. Not only are the colors fun and spot on for the holiday, the ingredients are absolutely fantastic together! The salty blue cheese, earthy quinoa and sweet blueberries each bring great flavors that manage to complement each other perfectly.

I used balsamic raspberry vinegar, which unfortunately muddled the color of the quinoa and blue cheese a bit. I know if I used a lighter vinegar (white wine, cider) the color would be perfect. I also found the raspberry balsamic to be a bit too sweet for my personal taste. The tangy blue cheese helped tone it down slightly, but I think I would try a less sweet vinegar next time.

Red, White & Blue(berry) Quinoa Salad

Red, White & Blue(berry) Quinoa Salad

Adapted from here.

Ingredients

    For the Dressing:
  • 5 Tablespoons balsamic raspberry vinegar (or vinegar of choice)
  • 1-2 Tablespoons olive oil
  • Kosher salt and freshly ground pepper, to taste
  • For the Salad:
  • 1 cup uncooked red quinoa
  • 2 cups low sodium vegetable broth (or water)
  • 1 pint fresh blueberries
  • 8 ounces fresh raspberries
  • 8 ounces blue cheese, crumbled
  • 3 Tablespoons fresh chives, finely chopped

Instructions

  1. Before cooking the quinoa, soak it in some cold water (about 20 minutes) to rinse off some of its natural bitterness.
  2. Add quinoa and broth to small saucepan. Bring to a boil, reduce heat to a simmer and cook until all the broth has been absorbed and the quinoa is tender (about 15 minutes).
  3. While the quinoa is cooking, mix the dressing together and set aside.
  4. Add the blue cheese, chives and place this in with all the blueberries into a large bowl.
  5. Once you drain the quinoa, cool it off till it is slightly warm or room temperature and pour the raspberry vinaigrette and mix that through.
  6. Let the quinoa cool down some more before mixing in the cheese, blueberries and chives (otherwise your blue cheese will melt.)
  7. Gently fold in raspberries before serving, being careful not to smush them.
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Gluten Free Goat Cheese Soufflés

Double Cheese Souffles

This was my first attempt at making soufflés and I must say I was quite impressed. I know I have had soufflés in the past, but I only remember them being in dessert form, so I really had no idea what was going to happen once I closed the oven door. I crossed my fingers and hoped for the best. The texture was wonderful, really light and airy with just a little bit of crisp from the top crust. I really like that you could taste the goat cheese in every bite as well.

I think for this recipe to be a success, a scale is going to be necessity. I absolutely adore my small little kitchen scale and it’s definitely one of the most worthwhile investments I’ve made in a kitchen accessory. At the time I didn’t have any one cup ramekins to bake these, so used half cup ramekins instead. I have since found bigger ramekins at Ikea for next to nothing, so next time I will try the bigger cup.

 

Gluten Free Goat Cheese Soufflés

Adapted from BBC Good Food.

Ingredients

  • 25g/1 ounce butter
  • 25g/1 ounce flour (I used Better Batter)
  • 250g/8.8 ounces soft goat's cheese , crumbled
  • 50g/2 ounces Parmesan (or vegetarian alternative), grated
  • 2 Tablespoons chopped chives
  • 5 eggs, separated
  • 250ml/1 cup milk

Instructions

  1. Heat the oven to 400F/200C.
  2. Butter 4 x 250ml/1 cup soufflé dishes. (I used 8 half cup ramekins.)
  3. Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
  4. Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
  5. In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
  6. Cook for 12-15 minutes until the soufflés are risen and golden.
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St. Patrick’s Day Sides: Oven Roasted Asparagus with Garlic Brown Butter

First asparagus of the season. Oven roasted with garlic brown butter. I love #spring!

I was quite happy to find asparagus everywhere at farmers’ market last weekend. I love asparagus, especially during the spring when it’s super thin and not gross and woody. Roasting just about any vegetable makes it about 100 times better in my book and asparagus is no exception. Roasting the asparagus give it a little crispy crust to the tips that is just amazing. While not a traditional Irish side dish, it’s green, seasonal and delicious. It’s also one of the simplest side dishes in the world. Perfect for a quick, weeknight dinner or a fancy dinner party.

This dish is adapted from my balsamic roasted asparagus, but I made an amazing garlic brown butter sauce instead of the balsamic. As much as I love balsamic, it is a bit harsh and very overpowering. I think the garlic brown butter sauce works with a lot more dishes.

Excuse the Instagram photo, I wasn’t planning on posting this originally, but it turned out too delicious not to. 

Oven Roasted Asparagus with Garlic Brown Butter

Ingredients

    For the Asparagus:
  • 2 pounds fresh asparagus, woody stems removed
  • cooking spray
  • kosher salt and freshly ground pepper, to taste
  • For the Brown Butter Sauce
  • 4 Tablespoons unsalted butter
  • 6+ garlic cloves, minced (I used a whole head, but I'm crazy)

Instructions

  1. Heat oven to 400F/200C.
  2. Arrange the asparagus on a rimmed baking sheet. Spray lightly with cooking spray until coated and season with salt and pepper.
  3. Place the asparagus in the oven and roast for 12 to 15 minutes, or until tender and just starting to crisp.
  4. While the asparagus is in the oven, melt the butter in a saucepan over medium heat. Once the butter is almost completely melted, add in the minced garlic. Stir to coat. Allow the garlic to cook until crispy, stirring occasionally so the butter and garlic don't burn.
  5. When the asparagus is done, place in serving dish and pour garlic and butter over. Serve immediately.
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St. Patrick’s Day Side Dishes: Horseradish & Scallion Mashed Potatoes

Irish Beef Stew

Look beyond the Irish Beef Stew and let’s talk about the potatoes. I’m Irish. I love potatoes. I’m basically a potato expert. While I have nothing against tried and true, plain mashed potatoes, sometimes you just need to spice things up a bit. I like horseradish quite a lot and horseradish is quite nice with beef dishes. I knew I was going to like these, but I was very pleasantly surprised about how well the horseradish went with the stew. The horseradish really brought out the best of the flavors on the stew. I think these potatoes would be the perfect side dish to any St. Patrick’s Day meal

 

Horseradish & Scallion Mashed Potatoes

Ingredients

  • 2 pounds Yukon gold potatoes
  • Kosher salt
  • 1/2 stick softened butter or 1/4 cup extra-virgin olive oil
  • 1 cup milk
  • Freshly ground pepper
  • 2+ tablespoons prepared horseradish (I think more is better)
  • 1/2 cup to 3/4 cup chopped scallions

Instructions

  1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
  2. Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
  3. Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.
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Carrot-Miso Soup

Carrot-Miso Soup

 

The second I saw this recipe on one of my favorite blogs, I knew I was going to make it. Every single ingredient in the original recipe sounded soup-er appealing. My end result ended up being a little different.  It may be the sore throat, or the stuffy nose, or the general quasi-illness induced haze I am currently living in, but I set about making this soup and then promptly forgot to include half the ingredients. Oops…

I left out the ginger. I meant to put it in. I even put it out on the counter to peel, but promptly forgot about it until I was ladling it into the bowl. I even dug out my little bottle of toasted sesame oil to drizzle over the top. Neither the ginger, nor sesame oil ended up in the soup, but I was pretty okay with that. I like carrots. I love miso. Throw in some garlic and onions, and I really don’t see how you could go wrong.

One quick note about the Miso, I used Cold Mountain Miso . I can’t find the details on their website, but as far as I can remember all but one of their miso is gluten-free (one is made with barley). I had two different types of miso on hand (I might have a slight miso soup problem), one is Kyoto White Miso and the other is the Light Yellow Miso (Japanese White). I used the Kyoto White to begin with, but I have to say it was super mild, like you could barely taste the miso mild. I had to add the same amount of  the yellow miso to get any miso flavor. If in doubt, go with the stronger miso.

Carrot-Miso Soup

Adapted from Smitten Kitchen.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 2 large onions, finely chopped
  • 4-6 garlic clove, minced (I used double that amount)
  • 4 cups low-sodium vegetable broth
  • 1/4 cup white miso paste, or more to taste
  • freshly ground pepper, to taste
  • 2 scallions, very thinly sliced

Instructions

  1. Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
  2. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
  3. Ladle into bowls and garnish with a small mound of scallions.
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