Side Dishes
Arroz Con Gandules (Rice with Green Pigeon Peas)
2 slices bacon, or 1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup bell (green) pepper chopped
2 cloves garlic, minced
1 15 oz can (or frozen) Goya Green Pigeon Peas, undrained
1/2 teas oregano and cumin
1/2 cup GF tomato sauce
3 cups of water
2 cups of white rice
1 tbsp salt
Heat large skillet over medium heat. Add bacon, onion and peppers, cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients, except rice. Bring to a boil. Stir in rice in medium heat until water gets absorbed. Reduce heat, cover and simmer 20 minutes or until rice is tender.
Brown Rice Salad
1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
Wild rice stuffing with hazelnuts and dried cranberries
1/2 cup (1 stick) CF margarine
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions
Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
To bake stuffing in turkey: Loosely fill main cavity with stuffing. Spread margarine inside ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with margarined foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all of stuffing in baking dish: Preheat oven to 350°F. Spread margarine inside 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered/margarined foil, buttered side down; bake stuffing until heated through, about 40 minutes.
Vegetables
BBQ Artichoke
5 medium green globe artichokes
1/2 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, chopped
2 tablespoons chopped fresh rosemary leaves
1 lemon, juiced
Salt and pepper
Steaming: This can be done in advance to save time. Steamed artichokes can be stored in the refrigerator for up to 1 week. To trim for steaming: Cut stem of artichoke.
Cut 1/3 of top off artichoke off, discard. Clip off tips of each leaf with scissors.
Stand artichokes in steamer basket with 3 inches of water, cover and boil until fork tender at base, about 25 to 40 minutes depending on size.
Marinating: Split cooked artichokes lengthwise, scoop out "choke" (fuzzy center). Mix oil, balsamic, garlic, rosemary, lemon juice and salt and pepper, in the bottom of glass baking dish. Place artichokes, cut side down, in marinade. Cover and refrigerate until ready to grill, up to a day.
Grilling: Remove artichokes from marinade, save marinade for basting, place artichokes on hot grill cut side up and cook until deep golden brown, about 5 to 7 minutes. Brush with marinade and turn to cook other side until deep golden brown, brush again with marinade. Serve hot or at room temperature.
Collard greens
2 ham hocks
1 large onion
2 tablespoons extra-virgin olive oil
2 mashed garlic cloves, smashed
1 quart water
6 bunches collard greens, cleaned
In a large pot combine the ham hock, onion, extra-virgin olive oil, and smashed garlic. Add the water and bring to a simmer over medium heat. Simmer for 1 hour. Gradually add the collard greens to the stock pot. You will have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, and allow them to cook until tender, about 55 minutes.
Double-Fried Plantain Rounds
4 green plantains
2 cups oil
Salt and freshly ground pepper
Peel plantains and cut into 1-inch thick rounds.
Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.
Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
Green Beans with Lemon and Walnuts
4 cups water
2 pounds green beans, trimmed
grated lemon rind, zested
6 tablespoons margarine
2 tablespoons fresh lemon juice, or to taste
salt and pepper
2/3 cup walnuts, toasted
Steam beans until tender but still bright green (8-10 minutes). Transfer to bowl, toss with lemon zest, margarine and juice. Season with salt and pepper. Transfer to a warm platter, sprinkle with the toasted nuts. Serve immediately.
Toasted nuts: Bake at 350°F in a single layer, stirring once after 5-7 minutes. Cook another 5-7 minutes until the nuts give off a toasted aroma.
Grilled asparagus
1 lb asparagus
Sea salt
Pepper
Olive oil
Trim hard bottoms off stalks, drizzle oil over asparagus, season with salt and pepper, toss to coat. Heat BBQ to very hot, grill until nice marks show and stalks are limp.
Grilled Asparagus with Meyer Lemon Vinaigrette
1 pound thick locally-grown asparagus spears, woody ends removed
Light olive oil
Salt and freshly ground pepper
1 bunch watercress
Meyer Lemon Vinaigrette (see below)
Meyer Lemon Vinaigrette
Zest of 1 Meyer lemon, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons light olive oil
Combine everything but the oil in a small bowl. Then drizzle the oil in and whisk. Whisk in a little mustard if you’re using ordinary lemons. Makes about 1/2 cup
1. Prepare the charcoal grill.
2. Brush the asparagus lightly with olive oil and sprinkle with salt and pepper. Grill over a medium-hot fire for about 5 minutes, turning the asparagus until the skin is slightly charred and the spears tender.
3. Wash the watercress, dry it in a spinner, and arrange it on a platter. Place the grilled asparagus on the watercress; drizzle with vinaigrette.
Grilled zucchini
3 6-inch zucchini, ends cut off
1 tablespoon dry Italian seasoning
Salt and pepper to taste
Olive oil
Cut zucchini lengthwise into 1/4 inch slices, lay all flat, brush lightly with olive oil then season with Italian seasoning mix, salt and pepper. Grill on BBQ until nice lines form and they are only slightly soft. They will continue to cook even after you remove them.
Potato, Tomato, Corn and Basil Salad
1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
1 large bunch fresh basil, rinsed, dried, and leaves picked
1/4 cup extra-virgin olive oil
2 large lemons, juiced
1 teaspoon kosher salt
About 15 grinds freshly ground pepper
Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.
Potato and Zucchini Latkes/pancakes
2 russet potatoes
1 zucchini
2 eggs
3 green onions, chopped
1 teaspoon dry dill or 1 tablespoon fresh dill
Heat oil in pan over medium heat. Using a standard grater, grate zucchini and russet potatoes. Mix with eggs, green onion, dill, salt and pepper. Mound in pan to form pancakes, cook until set on one side, flip and cook until done. Be careful, when the mixture hits the oil, it can splatter. Serve with applesauce.
Sautéed spinach
2 teaspoons Olive oil1 lb clean dry baby spinach leaves
1 small shallot, chopped
pinch nutmeg
Salt and pepper
Place oil in pan, sauté shallot for 2 minutes until soft, add spinach and cover. Cook on low heat for 10 minutes until spinach wilts completely. Season with nutmeg, salt and pepper to taste.
Spaghetti squash with marinara
1 whole spaghetti squash
1/8 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
2 cups prepared (jarred) marinara sauce
Preheat the oven to 450 degrees F.
Split the squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Meanwhile heat the marinara sauce in a large sauté pan.
When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.
Breakfast bacon potatoes
5 slices bacon, cut up
5 white or red potatoes, sliced 1/4 inch thick
1/2 medium onion, sliced
Partially cook bacon before adding potatoes. Mix potatoes in well trying to coat all with bacon grease. Cover and let cook, stirring occasionally so the potatoes brown but do not burn. When potatoes are about halfway done, add onions. Cook until potatoes are lightly browned and cooked through.
Candied Sweet potatoes
2 pounds sweet potatoes, peeled and sliced 1/4 inch thick (about 8 cups)
2 tablespoons maple syrup
1/4 cup apple juice or cider
1/4 teaspoon salt
1 tablespoonCF margarine
1/4 to 1/2 cup chopped pecans
Preheat oven to 350° F. Mixed sliced potatoes with maple syrup, juice and salt in a shallow 2-quart casserole. Dot top with butter, cover and bake for about 45 minutes until tender. Uncover, sprinkle with nuts and bake 15 minutes longer.
Baked sweet potato fries
Sweet potatoes peeled and cut into fries
Olive oil
Salt and pepper
Preheat baking stone in 400 degree oven. Toss fries in oil to coat, season with salt and pepper, place on hot stone in a single layer. Bake 15 minutes, turn fries over and cook until browned and soft.
GFCF Mashed potatoes
White or Yukon gold potatoes (do not use russet)
Onion, chopped
CF margarine
Unflavored CF milk substitute (vanilla makes it too sweet so use unflavored. Potato milk makes it too heavy so I use rice)
Salt and pepper
Peel potatoes and cut up. Place in pot with onion, cover with cold water, add 1 tablespoon salt. Bring to boil and cook until soft. Drain and whip potatoes, mix in margarine. Heat milk in pan you cooked potatoes in and milk into potatoes until desired consistency. Salt and pepper to taste.
Sliced baked potatoes
1 russet baking potato
1 slice of bacon, chopped (optional)
1 green onion, sliced thin
Salt and pepper to taste
Olive oil
Using a sharp knife, slice potatoes about 1/4-inch thick but not all the way through to the bottom so you can fan the potato slices out but they are still connected. Brown the bacon in a pan, remove from heat. Add green onions, salt and pepper. Place the potato on a piece of foil large enough to wrap it for baking. Using your fingers, spread each slice open and force into opening either a piece of bacon or onion (or both). Do this for every opening. Try to work in as much of the bacon and onion as you can and pour the rest over the top, drizzle with a little olive oil if needed. Wrap potato up tight and bake at 450 degrees for 60 minutes.
Sweet Potato casserole
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted CF margarine, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans
1 cup miniature marshmallows (optional)
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, margarine, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.
Butter (with margarine) an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans and marshmallows. Bake until puffed, about 30 minutes. Serve immediately.
Beans
Mexican beans
Pinto beans
Onions
Cumin
Garlic, chopped
Ground coriander
Bay leaves
Salt and pepper
Chicken bouillon
Chili powder
Soak beans overnight in cold water. Rinse and place in pot. Cover with water. Add onions, cumin, garlic, coriander, bay leaves, chili powder and pepper. Cover with lid and simmer for 3 hours on low heat. When beans are soft, add bouillon and salt to taste. Cook another hour or until the consistency you like.
Other
Best cranberry relish
16 ounces fresh cranberries
2 cups granulated sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon grated orange zest
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
Caramelized apples
1/4 cup CF margarine
4 large Golden Delicious apples, peeled, cored, each cut into 8 slices
1/4 cup sugar
Melt margarine in heavy large skillet over medium-high heat. Add sliced apples and sauté 3 minutes. Sprinkle with sugar and sauté until apples are golden brown and just tender, about 8 minutes longer. (Can be prepared 3 hours ahead. Let stand at room temperature; rewarm before using.)
Watergate Salad
1 cup miniature marshmallows
1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped Pecans
1-1/2 cups thawed nondairy CF Whipped Topping (http://www.rich.com/product_info.cfm?catid=6159 or http://www.kineretfoods.com/products/425.php)
Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.
Add whipped topping; stir gently until well blended. Cover.
Refrigerate at least 1 hour before serving. Store leftovers in refrigerator
World's Best Cornbread Stuffing
2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350 degrees F.
Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
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