side dish

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Meatless Monday: Roasted Butternut Squash Quinoa

Published March 31, 2014 by jenmatteson

It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row!  I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.

Roasted Butternut Squash Quinoa

This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil.  The sage and brown butter are absolutely amazing.  While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors!  I liked this so much, you could serve this as a lunch or a side to any meal.  We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side.  It went perfectly!

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Roasted Butternut Squash Quinoa

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
Kosher salt
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2  butternut squash, diced
2 tbsp. sage, chopped

Directions:

1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.

3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.

4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.

Grandma’s Coleslaw

Published April 23, 2013 by jenmatteson

When I was young, I didn’t like coleslaw.  Of course you think you don’t like a lot of things until you actually try them.  Well, when I finally did try it, it was my grandma’s coleslaw.  After that, I really didn’t like any coleslaw other than my grandma’s.  I suppose I’ll still eat it, but I definitely think that her coleslaw was the absolute best.  Unfortunately, she literally took her recipe to the grave with her.  No one in my family had it written down.  I remember making it with her several times, and her ordering me to do this and add that, but the last time we made it was probably over 10 years ago.  This is now the second time I’ve attempted it, and I think it definitely compares to hers (of course, hers is still the best 😉 ).

Grandma's Coleslaw

While it looks like a pretty regular coleslaw, actually kind of plain with just cabbage and mayonnaise, it’s so much more.  The secret is the grated onions in the sauce.  Do not skip this step.  Chopped onions simply will not do.  Also, Miracle Whip is necessary, not mayonnaise.  The result is a creamy, slightly sweet, crunchy fresh coleslaw, perfect as a side or even a topper on some good barbecue.  We paired this with Nate’s smoked ribs, as well as topped pulled pork sandwiches with it at our St. Patrick’s Day party. However you eat it, just remember to thank Grandma M while you’re enjoying. XOXO Grams!

Grandma's Coleslaw

Grandma’s Coleslaw

Source: Slightly adapted from Grandma M’s Original
Servings: 8

Ingredients:

1 1/2 cups Miracle Whip
1/4 cup milk
3-4 tbsp sugar
1/2 onion, grated
salt and pepper
1/2 head cabbage,  sliced thin

Directions:

1. In in small bowl, combine Miracle Whip, milk and sugar.  Season to taste with salt and pepper.  Remember, this is grandma’s recipe, so you may need to adjust the amount of milk and sugar to get the right combination.  The dressing should be thick, but still pourable; consistency similar to yogurt.  Add grated onion.

2. Add 1/2 of the cabbage to a large bowl, and pour in a small amount of dressing.  Stir to combine and evenly coat the cabbage.  Add more cabbage and dressing a little at a time.  Be sure not to drench the cabbage, just lightly dress it.  Reserve any remaining dressing in an airtight container for up to one week.

Horseradish Scalloped Potatoes

Published February 17, 2013 by jenmatteson

My dad, the cook of our house, always made the scalloped potatoes.  But we only had them when there was leftover ham, which generally wasn’t all that often, and we ate it as an entire meal.  And I’m not even a huge fan of ham.  I certainly don’t mind it; I’ve never cooked a ham or am ever really craving it.  When my dad made it with the chunks of leftover ham, I always tried to get the scoop with the most potatoes and least ham.  I’ve never been shy about loving carbs!

Horesradish Scalloped Potatoes

Now that it’s my turn to make it, it’s on my 30 Before 30 list, I wondered if I had to make a ham first.  Of course not!  So I didn’t.  I decided to just make them as a side, and forgo the meat.  My dad can make some really good scalloped potatoes, but I wanted to take them to the next level, so I decided on horseradish scalloped potatoes, a recipe I found on Food and Wine.  I wasn’t a huge fan of using heavy cream for this recipe, so I went with milk, and thickened it a bit with some flour.  I included the tart apple (Granny Smith) as the recipe called for, but I really didn’t taste it all that much. I think next time I’d use an entire apple instead of just half.  I’d also add some onion, just for fun!

The end result was a success!  I served these along side of my individual beef wellingtons; it was a match made in heaven.  In the future, if I wanted to serve them as a meal, a la my childhood, I’d add some rare roast beef.  It’d be so amazing with the horseradish.  Surprisingly, the horseradish really mellows out.  I was hesitant to use all 6 tbsp the recipe called for, but I did.  while cooking the sauce, it was pungent, but once it was covering the potatoes and baked, it was dialed back quite a bit.  Still get a great horsey flavor though!

Horseradish Scalloped Potatoes

Horseradish Scalloped Potatoes

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 tbsp butter
2 garlic cloves, minced
4 tbsp flour
3 cups milk
1 1/2 tsp salt
1 tsp fresh ground pepper
6 tbsp grated peeled fresh horseradish root
2 lbs baking potatoes, peeled and thinly sliced
1/2 granny smith apple, peeled, cored and thinly sliced
1/4 cup freshly grated parmesan cheese

Directions:

1. Preheat oven to 425 degrees.  In a medium sauce pan, melt butter over low heat.  Add garlic and saute until fragrant, about one minute.  sprinkle flour in, one tbsp at a time, continuously whisking to form a roux.  The roux should be a smooth thick paste.  Once flour is incorporated, slowly add milk, one cup at a time, continuing to whisk until rue is combined and no chunks remain.  Bring mixture to slow bowl, and reduce heat to simmer until it thickens, about 6-8 minutes.  Carefull not to walk away – the milk can boil over quickly, and that’s messy!

2. While the sauce is simmer, prepare a 8×8 inch baking dish with cooking spray.  Layer the potatoes and apple.  Once sauce has thickened to desired consistency, pour over potatoes.  Bake for 25-35 minutes, or until potatoes are almost fork tender (I put my baking dish on a baking sheet in case the potatoes boiled over – they didn’t, but just in case).  Sprinkle with parmesan cheese and return to oven until the potatoes are done and top has browned nicely.  Remove, cover and let cool for 10-30 minutes before serving.

Crash Hot Potatoes

Published July 26, 2012 by jenmatteson

I’ve seen these several times around the cooking blog world, but I am just now getting around to trying them.  Don’t get me wrong; upon first glance, they look amazing.  It’s just that we don’t eat a whole lot of potatoes in our house, so there hasn’t been an opportune time to try them.

For my birthday, Momma Marsha gave me about 2 lbs of purple potatoes.  If you recall, I was on the prowel for them earlier in the year for my two-tone potato salad.  If I remember correctly, I think she picked them up at the farmer’s market.  Anyway, this was a great time to finally try the infamous crash hot potatoes.

So many of my WC ladies have made these, and I’m not sure where the recipe originated from.  Pioneer Woman’s site came up top of my Google search, but she attributes the original recipe to Jill Dupleix.  I used dill as my herb, though I had rosemary too, and it was difficult deciding between the two!

The potatoes were great.  They had a nice crisp outside and soft inside.  I loved the addition of dill; I still have leftover potatoes and rosemary, so I see those in my future very soon!  These are super easy, and would be really fun for entertaining.  You could boil the potatoes, smash and season them, and then just put them in the oven 15-20 minutes before serving dinner.  Brilliant!

Crash Hot Potatoes

Source: Adapted from Jill Dupleix
Servings: 4

Ingredients:

12-16 small potatoes
olive oil
kosher salt to taste
pepper to taste
1-2 tsp herbs, chopped (I used dill)

Directions:

1. Cover potatoes with water in medium saucepan.  Generously salt.  Bring potatoes to a boil and cook until fork tender, about 15 minutes.

2.  Preheat oven to 450 degrees.  Line baking pan with foil and drizzle with olive oil.  Space potatoes out on foil and gently mash with potato masher.  Turn 90 degrees and mash again.

3. Season potatoes with kosher salt, pepper, and herbs.  Bake for 15 minutes, or until skins become crisp and potatoes are golden brown.

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