Category Archives: Side Dishes

Guacamole

guac

How we love guacamole! But how do we not love the store-bought weird grey- looking stuff! Our quest for the perfect guacamole started a couple of years ago thanks to the generosity ( and overstock) of a neighbors guacamole tree. Although avocados might have a bad rap or being fatty,  they contain 0 trans fats and do contain 20 vitamins a a cargo load of minerals such as potassium.  In our search for the perfect flavor we discovered a couple of useful facts: you MUST use lime, lemons an guacamole do not jive, and second: you must use fresh peppers. Use serrano peppers if you prefer mild, use jalapenos is you prefer a bit more spice.  ENJOY!

 

Ingredients: (for 2 cups)

2 large ripe avocados
3 firm medium tomatoes, diced
3 jalapenos or Serrano peppers, finely chopped
1 medium sweet yellow onion, chopped
1 green onion with the stalk, chopped
the juice of 1/2 or 1 lime
salt to taste

Cut the avocados in half, remove the seeds. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Add the lemon juice and mix. Place the diced tomatoes and onions into the bowl, mix well and add jalapenos and salt to taste, depending on the desired spiciness. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Use as a dip or as a condiment for fajitas and grilled meats.

Squash zucchini and shallot bake

zucandsquash

Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


California Fresh Salsa


What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Vegetable Frittata

Into tapas? Try this quick and easy vegetable frittata.  Perfect for a quick lunch, a late night dinner , or as part of a tapas party. It’s a terrific way to eat veggies! . Substitute eggs for egg whites for a low cholesterol version.

Ingredients: (for one 8-inch frittata)

2 cups cooked vegetables, such as broccoli, asparagus or green beans
4 eggs, beaten
1/2 onion, minced
2 Tbls olive oil
grated Pecorino Romano to taste

For best results, use a non-stick 8-inch pan. Sauté the onion in the oil till golden brown. Add the vegetables, salt & pepper to taste. Pour the eggs, let cook till barely set. Gently, slide the frittata on to another dish, then place back into pan to cook the other side, for about 3 minutes. Slide onto serving dish sprinkle with freshly grated pecorino Romano and enjoy!

Buffalo Style Chicken Wings

I love chicken wings, but was looking for a more “figure-friendly” version. So I asked myself  why not try making my very own by baking them? I had to find  the right combination of technique and ingredients that would give taste and crispiness to satisfy the most demanding palates (not interested in their figure) . After many tries… here it is!

They can be make with fresh or frozen chicken; if using frozen increase cooking time by 15 mins (total) . For a low-carb version, use a low carb sweetener instead of sugar. The best part is that you have the freedom of making the wings as hot or as mild as you like, even within the same batch!

Enjoy with celery sticks and blue cheese dressing, or whip up a batch of honey-mustard sauce.

 

Ingredients: (4 to 6 servings)

5 lbs chicken wing sections
salt, pepper and or seasoning to your taste
1/4 cup vegetable oil such as canola oil
1/2 stick of butter
1/4 cup apple cider vinegar
2 Tbls sugar or artificial sweetener
Hot sauce to your taste

Preheat oven to 375 degrees. Salt, pepper and or condiment chicken wings, place on a baking tray and cook in the oven for 15 minutes. Turn wings over once and let cook for another 10 minutes or until wings are brown.

In large sauté pan, melt the butter and slowly incorporate the vinegar and the sweetener. Add hot sauce to taste, start with a tablespoon and remember to taste often. Once the sauce is to your desired heat incorporate 1/4 the wings, turn to coat with the sauce, let cook for a minute and remove with thongs. Incorporate another batch and repeat the operation.
Serve immediately with celery sticks and blue cheese dressing. Enjoy!