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Photo by Janelle Shank

ROASTED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from Epicurious.com.

ROASTED RADISHES

Ingredients

  • Serving: 4 side-dish servings
  • 20 medium radishes, washed and quartered
  • 1–2 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. In medium bowl, stir together radishes and olive oil until radishes are coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 18 minutes or until fork pierces a radish easily. Add an additional pinch of kosher salt, if desired. Move radishes to serving bowl and set aside; keep warm.
  4. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  5. Pour brown butter over radishes and stir to coat. Serve immediately.
http://edibleomaha.com/recipes/roasted-radishes/

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Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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Winter Squash Dinner Rolls

Winter Squash Dinner Rolls

Ingredients

  • 1½ cups cubed squash
  • (buttercup, butternut, acorn
  • or other winter variety),
  • cooked and mashed
  • 2 packages active dry yeast
  • ½ cup warm water (110°)
  • 6 cups all-purpose flour
  • ½ cup granulated white sugar
  • 2 teaspoons salt
  • ½ cup shortening
  • 1 cup milk, scalded and cooled
  • 1 egg white, optional

Instructions

  1. Preheat oven to 400°.
  2. Drain mashed squash and pat dry.
  3. In a small bowl, dissolve yeast in warm water.
  4. Combine 5 cups of flour with sugar and salt in a large bowl. Stir in yeast mixture; add shortening, squash and scalded, cooled milk. Mix well.
  5. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
  6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  7. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 1 hour.
  8. Divide the dough into 12 equal pieces and form into rounds.
  9. Place the rounds in a lightly greased 9x13-inch baking pan.
  10. Cover with a damp cloth and let rise
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Whole Wheat Baguette

 

Whole Wheat Baguette

Ingredients

  • 2½ cups freshly ground white-wheat flour
  • (or white whole wheat flour)
  • 4 cups all-purpose flour
  • 3 cups warm water (110°)
  • 1½ tablespoons active dry yeast
  • 1½ tablespoons kosher salt

Instructions

  1. To prepare the dough: Mix the wheat and all-purpose flour together in a medium bowl and set aside. Combine the water, yeast and salt in a large 5-quart bowl or resealable, lidded (but not airtight) plastic food container.
  2. Add flour mixture to the bowl containing the wet ingredients and mix with a wooden spoon or wet hands.
  3. Loosely cover the container with a lid. Let the dough rise at room temperature for 2–5 hours, or until it begins to collapse or flatten on top.
  4. Preheat oven to 450°. Place a baking stone or upside-down cookie sheet on the middle rack and an empty broiler tray on a lower shelf.
  5. Sprinkle the surface of the dough with some flour and cut off ¼ of the dough.
  6. Cover the remaining dough with plastic wrap and place in the refrigerator until ready to use, up to 2 days.
  7. Dust the small piece with flour and shape it into a ball. Once it is cohesive, stretch the dough
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Kale Chips

Serving 4

  • 1 bunch kale
  • 1-2 tablespoons olive oil
  • Kosher salt, for sprinkling

Preheat oven to 350°.

Wash kale and thoroughly dry leaves in a salad spinner or with paper towels. Carefully remove the leaves from the thick stems and tear leaves into bite size pieces. Discard the stems.

Place kale in a large bowl and drizzle with olive oil. Rub oil onto kale using fingers, making sure to coat each piece. Spread kale on a cookie sheet and sprinkle with kosher salt. Bake until the edges are brown but are not burnt, approximately 10 to 15 minutes.

From Shari Gilg

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STUFFED SQUASH

Serving: 2

  • 1 medium (1.–2 pound) butternut squash
  • 1 small red apple, such asFuji, cored and chopped
  • ¼ cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup

Cut squash in half lengthwise. Scoop out seeds and place on microwave-safe plate, cut side down. Cover with plastic wrap and microwave on high for 10 minutes.  Meanwhile, chop apple and mix with remaining ingredients. Carefully remove hot squash from microwave and turn over.  Stuff squash cavities with apple mixture and place back on plate, cut side up. Cover and microwave on high for 10–15 minutes.

Note: If using a squash with a wide trunk, score flesh into .-inch squares for even cooking.

From Julie Kolpin and Mary Oswald

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ZUCCHINI AND ONIONS

Serving: 2

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 zucchini, sliced into .-inch-thick rounds
  • ½ yellow squash, sliced into ½ inch thick rounds
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly grated
  • Parmesan cheese

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add zucchini and squash, and cook until slightly browned and crisp-tender, about 3–5 minutes. Add salt and pepper.

Top with Parmesan and serve immediately.

From Lol Heenan

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APPLE SLAW WITH POPPY SEED DRESSING

Serving: 6

Slaw:

  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped

Dressing:

  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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GRILLED BROCCOLI OR CAULIFLOWER

Serving 4−6

1 bunch broccoli, washed and cut into florets or

1 head cauliflower, washed and cut into florets

1–2 tablespoons olive oil

Kosher salt

Seasonal herbs

Preheat grill to medium heat. Place broccoli or cauliflower florets in large bowl. Drizzle with olive oil and spices. Mix until coated.  Place in a grilling basket and grill to desired tenderness—approximately 5−15 minutes—stirring often. Remove from heat and serve immediately.

From Amy S. Brown

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GRILLED ASPARAGUS

Serving: 2–3

1 pound asparagus (about

1 bunch), washed and trimmed

1 tablespoon olive oil

Salt and pepper

Fresh, seasonal herbs

Lemon juice

Preheat grill. In large, resealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and shake to coat. Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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