Category Archives: Sides

Julia Child & Jacques Pépin Cauliflower Au Gratin

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au-gratin-1 au-gratin-2

I’m watching the entire series with Julia Child & Jacques Pépin Cooking at Home.  It’s wonderful; too bad there were only 22 episodes made before she passed on.  I liked how they joked together and enjoyed cooking with one another.  Anyway, instead of cream I used half and half because that’s what I had.  I bought a block of swiss cheese and grated it myself.  I put a little grated Parmesan on top of the dish before it went in the oven.  It’s really yummy and is a great recipe for a vegetable not many people prepare anymore.

Note: It makes 6-8 servings, next time I will halve the recipe just for the two of us.

INGREDIENTS:

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Turn the cauliflower upside down and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
  3. Put the cauliflower, stem end down, into a large pot with an inch of water and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
  4. Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
  5. Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup heavy cream into a saucepan and heat slowly. Do not boil!
  6. Melt the butter in a large saucepan and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don’t let it color more than a light beige.
  7. Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
  8. Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
  9. Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
  10. DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.

Cheddar Cheese Loaves (No Yeast and Easy)!

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cheesequickbread3cheesequickbread2

cheesequickbread1

I came across this recipe in an insert of Rachael Ray’s magazine.  Only six ingredients and you look like a rockstar!  I usually bake breads with yeast but thought I’d give it a try.  It was as simple as a quick bread with the taste of something more.  Also, it makes two loaves so I ended up freezing some slices and they came back perfectly!  Try it!

INGREDIENTS:

  • 3 1/2 cups flour
  • 1 1/4 tsp. salt
  • 1 tsp. baking soda
  • 3 T. butter, softened
  • 4 oz. sharp orange cheddar cheese, coarsely shredded
  • 1 3/4 cups buttermilk

 

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. Grease two 5×9″ loaf pans.
  3. In a large bowl, whisk together the flour, salt, and baking soda.
  4. Using your fingers, mix 2 T. butter into the flour mixture until well incorporated (it should look like sand here).
  5. Add the cheese, toss to coat.
  6. Add the buttermilk and stir until the dough just comes together.
  7. Divide between the pans, smooth the tops.
  8. Cut a shallow cross all the way across the tops of the loaves.
  9. Thinly slice the remaining 1 T. butter.  Place the butter in the cuts in each loaf. (see 3rd photo).
  10. Bake until the top is browned and a tester inserted in the center comes out clean, 25-30 minutes.
  11. Let cool in the pan at least 30 minutes before slicing.

Savory Stuffing In The Slow Cooker *

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Crockpot stuffing

 

This is an awesome recipe for a very savory, flavored stuffing all made in your slow cooker!  No bland Stove Top stuffing here, this is very flavored and awesome.  If you like super plain stuffing, look elsewhere.  Easy and wonderful – give it a try when that boxed mix bores you!  From Food.com #49609.

 

INGREDIENTS:

 

  • 1/2 teaspoon savory
  • 1/2 teaspoon thyme
  • 12 cups lightly toasted bread, cubes (For me this ended up being 16 slices, or a loaf, of wheat bread)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

**Onions can irritate some IC patients. Please make sure all these herbs are safe before using them. Personally, I’d just reduce down to fresh parsley, salt, and dried thyme. 

 

DIRECTIONS:

  1. In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
  2. Stir in sage, marjoram, salt, savory and thyme.
  3. Combine vegetable mixture with the bread cubes and parsley.
  4. Toss well.
  5. Pour stock over mixture, tossing well.
  6. Spoon into your crock-pot.
  7. Cover and cook on high for one hour.
  8. Reduce to low and continue cooking for 2-3 hours, stirring every hour.
  9. As stated, for Vegetarians you can use vegetable stock.

Pumpkin Risotto * (Not IC Safe)

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pumpkin-risotto

I found this recipe in a Weight Watchers cookbook (Best of WW Magazine, (c) 2002) and gave it a try.  It has a wonderful, savory flavor! I only had 1/2 cup of white wine left so I filled the rest of the cup with water to make 1 cup.   Don’t start this risotto recipe unless you have at minimum 20-30 minutes to stir at the stove!

 

(The cookbook says it makes 4 servings: A serving equals 1 1/4 cups, which equals 8 pts.)  This was too large of a serving so we did heaping 1/2 cup servings for 4 pts.  Update: This recipe definitely makes 8+ servings, so halve it if you’re serving less people.   

 

INGREDIENTS:

  • 3 1/2 cups low-sodium chicken broth
  • 4 tsp. olive oil
  • 2 onions, chopped (I’d say 2 small onions, or 1 large, chopped would be better).**
  • 1 garlic clove, minced
  • 1 cup Arborio rice (don’t substitute any other rice here!)
  • 1 cup dry white wine**
  • 1 cup canned pumpkin puree
  • 1/4 cup grated Parmesan cheese
  • 1 T. packed dark brown sugar
  • 1/4 tsp. cinnamon**
  • 1/4 tsp. salt
  • Ground white pepper, to taste**
  • 1/8 tsp. nutmeg **?

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Bring the broth to a boil in a saucepan.  Reduce the heat and keep at a simmer.
  2. Heat a large saucepan over medium-high heat. Swirl in the oil, then add the onions and garlic.  Cook until softened.
  3. Add the rice and cook, stirring, until the outer shell is translucent, about 1-2 minutes.
  4. Add the 1 cup of wine and 1/2 cup of the broth; stir until they are absorbed.  Continue to add broth, 1/2 cup at a time, stirring until it is absorbed before adding more.  Do this until the rice is just tender.  (The cooking time from the first addition of broth should be about 20 mins.)
  5. Stir in the pumpkin, cheese, brown sugar, cinnamon, salt, and pepper; heat through.
  6. Sprinkle with the nutmeg and serve at once.

 

Cumin-Scented Oven Fries * (Not IC Safe)

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cumin oven fries 14

 

This is a simple recipe that gives your baked fries a lot of flavor!  We really liked it, but it was on the hot side as the recipe is written.  I would definitely omit the cayenne next time, personally.  Very tasty!

INGREDIENTS:

  • 3 baking potatoes, about 2.5 lbs, cut into 12 wedges each
  • 1 T. olive oil
  • 2 tsp. ground cumin**
  • 1 tsp. garlic powder
  • 1 tsp. paprika**
  • 1 tsp. salt
  • 1/4 tsp. cayenne (optional, I think)**
  • 1/8 tsp. cinnamon**

**Known IC irritants, tread carefully!

 

DIRECTIONS:

  1. Preheat the oven to 450 degrees.  Lightly spray a jelly roll pan with nonstick spray.  
  2. Combine the cut potatoes and olive oil in one bowl. Combine the cumin, garlic powder, paprika, salt, cayenne, and cinnamon in another bowl.  
  3. Sprinkle the spice mixture over the potatoes and toss well.
  4. Arrange the potatoes in a single layer on the pan.  Bake 20 mins, then turn the potatoes, and bake until crisp and cooked through, 8-10 mins. longer.  

Quick Spanish Rice * (Not IC Safe)

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quick-spanish-rice

I found this recipe off food.com, one of my new favorite places for always great recipes, besides Allrecipes.com.  I threw it together in less than 10 minutes and it simmered away for 20 minutes.  It was easy – just watch your heat and time, you don’t want the bottom of your pan to turn into a hard, crusty rice disaster.  We had some for dinner and put the remainder of it into our freezer burritos.   This time our freezer burritos were made with chicken!  Back to the recipe at hand, I think you’ll enjoy this quick Spanish rice.  I am sure there are more authentic recipes out there but this one is fast!

 

INGREDIENTS:

**Known IC irritants, tread carefully!

DIRECTIONS:

  1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
  2. Bring to a boil; reduce heat to low.
  3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don’t take off the lid and stir at all until it is done).
  4. Garnish with green onions and/or cheddar cheese.

Egg-stremely Easy Ham Egg Cups

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Egg cups

 

Now if you can’t make this successfully after following these simple directions, I just don’t know about your cooking fate.  It may be time to hang up your apron and call it quits.  This is a super simple, near effortless, way to have a quick breakfast (and leftovers), a protein-rich snack or side to your breakfast or brunch.  It’s Paleo approved too, if you’re into that.  Enjoy!

INGREDIENTS:

  • Your favorite thinly sliced ham slices from the deli 
  • Large eggs
  • Salt, sea salt worked well for me. 
  • Freshly ground pepper
  • Paprika (optional)

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. (Directions are for 1 egg cup, multiply by how many you desire……)
  3. Spray a nonstick spray into your muffin tin (do not use muffin paper liners!)
  4. Place one piece of ham into each muffin hole, as illustrated above.  
  5. Crack one egg on top of the piece of ham – if you prefer scrambled eggs inside, lightly beat egg in a glass before dumping into ham cup.  
  6. Season with some salt and freshly ground pepper.  Add a small amount of paprika, if desired.  
  7. Cook 10-14 minutes depending on the doneness you desire.  I wanted it completely cooked solid as I don’t like runny eggs!
  8. Cool slightly and enjoy!

Black Bean & Corn Quesadillas

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AR-black-bean-corn-tortillas

 

I saw this recipe and knowing most of the quesadillas we make are just cheese and cilantro, I wanted to try something new.  It was very good.  I suggest adding cilantro.  Next time I’ll add more salsa, that was my only tip!  Enjoy!  

INGREDIENTS:

  • 2 tsp. olive oil
  • 3 T. finely chopped onion
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 (10 oz) can whole-kernel corn, drained (or frozen corn, thawed)
  • 1 T. brown sugar
  • 1/4 cup salsa
  • 1/4 tsp. red pepper flakes
  • 2  T. butter
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese 
  • Cilantro optional

 

DIRECTIONS:

  1. Heat oil in a large saucepan over medium heat.  Add onion and cook, stirring, until softened, about 2 mins. 
  2. Stir in beans, corn, sugar, salsa, and pepper; mix well.  Cook until heated through, about 3 mins. 
  3. Melt 2 tsp. butter in a large skillet over medium heat.  Put a tortilla in skillet, sprinkle evenly with some cheese (about 1/3 cup), then top with some bean mixture (about 1/2 cup). 
  4. Put another tortilla on top, pressing down gently with your palm to seal it, cook until golden, about 1 min.
  5. Flip and cook other side. 
  6. Melt more butter as needed, and repeat with remaining tortillas and filling.  Cut into wedges and serve. 

Zucchini Pancakes

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I wanted to try something different and opted for this zucchini pancake recipe.  It’s very flavorful and browned very nicely.  Enjoy!

INGREDIENTS:

  • 2 cups grated zucchini (you’ll need about 1/2 lb. of zucchini.  Use the large holes of a box grater to grate it).
  • 2 large eggs, slightly beaten
  • 2 T. chopped green onion 
  • 1/2 cup flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. baking powder
  • 1/2 tsp salt 
  • 1 pinch dried oregano
  • 1/4 cup vegetable oil, or as needed 

DIRECTIONS:

  1. Blot grated zucchini with paper towels to remove moisture.
  2. Stir together zucchini, eggs, and onion in a large bowl.
  3. Mix flour, cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  4. Heat oil in a large skillet over medium-high heat.  Working in batches, drop scant 1/4 cup portions of batter into hot oil, fry until golden, 2-3 mins. per side.
  5. Drain pancakes on a paper towel-lined plate.  

Creamy Banana Shake – Healthy Version *

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banana-shake-healthy

 

If you want a tasty and healthy shake you can make at home, look no further.  This one can be expanded to make it more dessert-like with the addition of chocolate syrup, or you can add more protein with peanut butter, or more fruity with the addition of strawberries – Strawberry milkshake, anyone?  I found this recipe in a very new cookbook by Katie Sullivan Morford, entitled, “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love”.  I am not sure this one is so portable, but it’s a good recipe nonetheless!  I put it all in my Ninja blender and my son loved it, so did I!

 

Makes 2 servings.  

INGREDIENTS:

  • 1 cup milk (I used 2%)
  • 1 1/2 medium frozen ripe bananas, cut into 6 chunks**
  • 2 tsp. honey 
  • 1 tsp. vanilla extract
  • 4 ice cubes 

**Some people can tolerate bananas. I used to be able to, now I can’t.  But maybe you can?

DIRECTIONS:

  1. Pour the milk into a blender, followed by the banana, honey, vanilla, and ice. 
  2. Blend until creamy and smooth with no banana chunks or ice chips remaining, about 1 minute.
  3. Pour into two cups.