Category Archives: Sidedish

Baked Mac and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
1 tablespoon powdered mustard
1/2 teaspoon paprika
Dash of Hot sauce
2 cups sharp cheddar, shredded
1/4 cup Pepperjack cheese, shredded
1/2 teaspoon kosher salt
Fresh black pepper

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, bay leaf, mustard and paprika. Simmer for ten minutes or until thick then remove the bay leaf.

Stir in the cheese and stir till the cheese is melted. Season with Hot sauce, salt and pepper. Fold the macaroni into the mix and pour into a baking dish.

Bake for 35-40 minutes. Remove from oven and rest for five minutes before serving.

Sinangag (Garlic Rice)

3 cups cooked white rice (leftover Jasmine rice is preferred)
5 cloves crushed garlic
2 1/2 tablespoons cooking oil
1/2 teaspoon sea salt

Instructions

Heat the cooking oil in a wide pan.While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp. Add-in the rice; gently stir to distribute the ingredients. Continue to cook for 3 minutes. Sprinkle the salt over the rice and continue to mix all the ingredients gently. Cook for another 3 to 5 minutes.Transfer to a serving plate. Serve with your favorite entrée.

Zucchini Fritters

1 lb of zucchini (about 3 medium sized), coarsely grated
1 teaspoon kosher salt
1 large egg
1/2 cup all purpose flour
3 green onions, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1/2 teaspoon lemon zest
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup of olive oil, grapeseed oil, or canola oil
1/2 cup sour cream (can sub Greek yogurt)
1 clove garlic, minced, about 1 teaspoon
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Pinch of salt

Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes. Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

Heat oil in a large skillet over medium high heat until the oil is shimmery and hot. Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

Credit: http://www.simplyrecipes.com/recipes/zucchini_fritters/#ixzz3etGY81NM

Cheese and Garlic Bread

Serves: 8 – 10

1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter
3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped

Preheat the oven to 350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.

NOTES
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.

Stuffles (Stuffing Waffles)

1 tablespoon(s) extra-virgin olive oil
1/2 cup(s) chopped onion
1/2 cup(s) chopped celery
3/4 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
1/2 teaspoon(s) poultry seasoning
1/4 teaspoon(s) dried sage
6 cup(s) dry bread cubes, about 1/2-inch square
1/2 cup(s) unsalted butter, melted
1 cup(s) low-sodium chicken broth
Nonstick cooking spray

Place the olive oil in a large skillet over medium heat. Add the onion and celery and sauté until the onion is soft and the celery is beginning to soften, about 5 minutes.

Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through. Remove the pan from the heat.

Place the bread cubes in a large bowl. In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread. Add the vegetable mixture and stir.

Preheat the waffle iron on medium (see Note). Preheat the oven on its lowest setting.

Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice.

Coat both sides of the waffle iron grid with nonstick spray. Measure about 1/2 cup of the stuffing mix and place it on one section of the waffle iron. (This measure is approximate. Use enough of the mixture to slightly overstuff each section of the waffle iron. Waffle irons with deeper grooves may need a bit more stuffing.)

Close the lid and press down to compress the stuffing.

After 4 minutes, open the lid to check on the stuffle. It should be golden brown and cohesive. Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out. (If you’re worried about the stuffle holding together, it may be easier to use two spatulas — one for the top and one for the bottom.)

Repeat Steps 6 through 8 for the remaining stuffing mixture. Keep completed stuffles warm in the oven.

Credit: Stuffing Waffles Recipe – Delish.com.