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by Sarah Steimer

This slaw reminds me of my grandma's wilted lettuce salad (but luckily you don't use the bacon grease in this).

  • about 20 Brussels sprouts
  • 1/2 pack of bacon, about 10 strips
  • 1 cup dried cranberries
  • salt and pepper, to taste
  • olive oil

Cook bacon until crispy and pat dry.

Cut Brussels sprouts in half and slice thin to achieve a slaw-like cut. Toss in a large pan with a few tablespoons of olive oil. Cook on medium heat, stirring occasionally until Brussels start to wilt and turn bright green, about 10 minutes. Add bacon, cranberries, salt and pepper. Continue to cook for about 5-7 minutes. Serve warm with toasted French bread.

Serves about six, as a side dish.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

I love Mexican food, even if you roll it all up in a ball and serve it with salsa.

  • 2 15-ounce cans black beans, rinsed
  • 1 teaspoons ground cumin
  • 1 cup corn kernels
  • 1/4 cup plus 1/2 cup plain dry breadcrumbs or Panko crumbs
  • 1 cup finely chopped tomatoes (can use canned)
  • 1/3 cup chopped onion
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon (or more) olive oil

Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup of the breadcrumbs. Combine tomatoes, onions, cilantro and 1/2 the chili powder in a medium bowl and add this to the black bean mixture.

Mix the remainder of the breadcrumbs, chili powder and oil in a small bowl until the breadcrumbs are coated in oil. Divide the bean mixture into eight balls (less than a 1/2 cup of the mixture each). Lightly press each ball into the breadcrumb mixture, turning to coat. Place on a glass baking dish that has been sprayed.

Bake at 425 degrees for about 20 minutes or until the croquettes are heated through the the breadcrumbs are golden brown. Serve with salsa.

Makes eight croquettes.

Recipe adapted from: Eating Well on a Budget

Photo: Sarah Steimer

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by Sarah Steimer


These would probably be killer for the holiday season.

  • 1 cup raw walnuts
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon red wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon coarse salt

Heat a nonstick or sprayed pan over medium heat. Add walnuts and roast for 4-5 minunts until fragrant and toasted. Meanwhile, mix the other ingredients together in a bowl. Coat the walnuts evenly and continue heating until absorbed. Transfer to a plate and cool before serving.

Recipe: Fairy Spoon

Photo: Sarah Steimer

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