All posts tagged side dish

  • roasted delicata squash with pearl couscous

    roasted delicata squash pearl couscous kale cranberries

    Persimmons, quinces, chestnuts, pomegranates, apples, and squash. I’m pretty much over the moon for fall produce. It’s a little like being reunited with old friends — except uh, I get to eat them. Squash has been a mainstay in our kitchen the last few weeks. My little kitchen cart has been overflowing with pumpkins, acorn squash, butternut squash, and I can’t seem to get enough of delicata squash. Delicata squash is similar to butternut squash, but smaller and the skins are thinner. No need for peeling, just slice them in half, scoop out the seeds, let them roast for a half hour, and before you know it you’ll be eating creamy and delicious winter squash.

    For the most part, I’ve just been roasting squash with butter or olive oil and a little salt and pepper. Here though, I’ve roasted delicata squash into little crescents and tossed them with pearl couscous and chickpeas, all coated together in a fragrant slightly sweet and spicy olive oil dressing. It’s like autumn in a bowl. Kale can be tough to chew, so I massaged it with my hands with just a little olive oil for about 30 seconds until it softened.

    Roasted Delicata Squash with Pearl Couscous

    1 delicata squash, halved and sliced into 1/3″ crescents
    1 cup pearl couscous
    1 cup chickpeas
    8 kale leaves, torn into small pieces and massaged with olive oil
    1/2 teaspoon coriander
    1 teaspoon dried mint
    2 teaspoons harissa or hot sauce
    2 teaspoons maple syrup
    salt and pepper, to taste
    1/4 cup olive oil
    1/4 cup walnuts, toasted and chopped
    2 tablespoons cranberries

    Preheat oven to 400 degrees. Wash and pat dry the squash, lay on a cutting board, cut in half, scrape out the seeds, and cut into crescents that are about 1/3″ thick. Lay on a roasting pan and drizzle with olive oil, sprinkle with a little salt and pepper in place in the oven. Set the kitchen timer for 30 minutes.

    Meanwhile, prepare the couscous. Bring a pot of salted water to boil. It should take about 10 minutes for the pearl couscous to be ready, but will vary depending on the size of the couscous, so check the package directions. Once done, drain and set aside. Measure out one cup of cooked chickpeas and set aside.

    While the pearl couscous is draining in a colander, take the pot you boiled the couscous in, and add the kale. Drizzle just a little bit of olive oil over the kale and massage gently with your hands until the kale softens.

    Check on the delicata squash and turn the pieces over.

    Prepare the dressing by mixing together coriander, dried mint, harissa, maple syrup, salt, pepper, and olive oil. Add the dressing to the pot with the kale, along with the chickpeas and couscous. Mix thoroughly.

    In a small frying pan, add walnuts over medium heat and turn a couple times, until browned. I don’t recommend leaving the kitchen when toasting nuts. Whenever I’m toasting nuts and leave the kitchen, even just for a moment, they burn. Remove from heat and let cool. Once cool, chop the walnuts into small pieces.

    Check on the delicata squash, and if it’s soft and beginning to brown on both sides, it’s ready. Add the squash, walnuts, and cranberries to the pot and mix thoroughly. Turn the heat on low, and serve when the mixture is warm.

    Serves 4

  • pomegranate walnut tabbouleh

    pomegranate tabbouli parsley walnuts

    My CSA share this week included a monstrous pile of parsley. Half of it was frozen into ice cubes for future soups, some of it went into a frittata, a handful was stirred into a tomato sauce that was served with polenta, but I wanted to make sure the rest of it a chance to shine on its own. I set out to make tabbouleh, but things did not go according to plan once I went shopping. I passed on the tomatoes for a gorgeous pomegranate and bulgur was nowhere to be found, so I went home and made something that wasn’t quite authentic tabbouleh, but sort of  a transition into fall tabbouleh. Tabbouleh is a Lebanese salad, made primarily with parsley and a handful of mint, with flecks of bulgur (cracked wheat), chopped tomatoes, and coated with a lemon and olive oil dressing that begs to be sopped up with copious amounts of bread. It’s not uncommon to see tabbouleh recipes that use couscous, quinoa, or millet instead of bulgur, but I used crushed walnuts here. Since discovering pomegranate and walnut stew a few years ago, I’ve learned that pomegranates and walnuts make a great pair.

    This makes a good side dish to just about any Middle Eastern meal, but it’s especially delicious with a little tahini sauce or hummus rolled up in a piece of flat bread. I’d say this serves 6 to 8 as a side dish, but I keep sneaking into the kitchen several times a day to take bites out of it straight from the container, so who knows. It’s almost gone and I’m already itching to make another batch.

    Pomegranate Walnut Tabbouleh
    Note: to avoid soggy tabbouleh, let the parsley and mint dry before chopping. This can be done with a strainer and paper towels, but a salad spinner will be your best friend here.

    2 cups flat leaf parsley, chopped
    1/4 cup mint, chopped
    1/2 red onion, diced
    seeds (arils) of one pomegranate
    1/3 cup walnuts, crushed
    3 tablespoons olive oil
    2-3 tablespoons of lemon juice
    1/2 teaspoon sumac
    1/8 teaspoon allspice
    salt and pepper, to taste

    Chop the parsley, mint, and onions with your sharpest knife. De-seed pomegranate. Place the walnuts in a mortar and crush them with a pestle (or give them a whirl in your food processor). Juice lemon. In a large bowl, mix together the parsley, mint, pomegranate, walnuts, olive oil, 2 tablespoons lemon juice, sumac, allspice, 1/4 teaspoon salt, and pepper until fully incorporated. Give the mixture a taste and add more lemon juice and salt, if necessary. Serve with your favorite Middle Eastern dish or as part of a mezze. Delicious both at room temperature and cold.

    Serves about 6-8 as a side

  • harissa roasted carrots with yogurt sauce

    harissa roasted carrots with yogurt sauce
    Looking through some of the recipes I’ve shared here, it’s easy to spot a pattern. Vegetables? Roast ’em. Need a sauce? Some variant of yogurt and/or tahini. With lots of garlic. Some things just work though, and I just can’t get enough of roasted vegetables with yogurt or tahini sauce. This is my current favorite way to serve carrots. They’re coated in harissa, which is a North African hot pepper paste, roasted until browned, and served with a generous serving of garlic yogurt sauce. This dish pairs perfectly with a big bowl of mujaddara.

    Not sure where to find harissa? It can be found at Middle Eastern and gourmet grocery stores. If you don’t have (or want to buy) harissa, just use your favorite hot sauce. The results won’t be the same, of course, but it will add that spicy kick to the dish that the yogurt helps offset.

    harissa roasted carrots with yogurt sauce 2

    Here’s my nosy neighbor watching me take photos of the carrots:

    nosy neighbor

    Mind your own business, will you? Sheesh!

    Harissa Roasted Carrots with Yogurt Sauce

    For the carrots:
    1 pound carrots, sliced in half
    3 tablespoons olive oil
    2 tablespoons harissa
    1/4 teaspoon coriander
    salt and pepper, to taste
    dried mint, for garnish

    Yogurt sauce:
    1 cup plain yogurt
    2 cloves garlic, chopped
    salt & pepper, to taste

    Pre-heat oven to 425 degrees. Slice carrots in half and place in a roasting pan. Mix the olive oil, harissa, coriander, coriander, salt, and pepper in a small bow. Coat the carrots in the harissa and olive oil mixture. Place in the oven and roast for 20 minutes.

    Meanwhile, prepare the sauce by mixing together the yogurt, garlic, salt, and pepper. After the carrots have been roasting for 20 minutes, remove them from the oven and turn them over. Add a little more olive oil if it seems dry. Place back in the oven and roast for another 30 minutes, or until the carrots are browned and caramelized. This may not be ready for an additional 10 or so minutes, but check on the carrots after 30. Some carrots may be ready before others, depending on the thickness of the carrot. Serve over yogurt and garnish with dried mint.

    Serves 4

  • lentils and potatoes with mustard dressing

    lentil and potatoes with mustard dressing

    Yeah, no one is going to look at this and call it “food porn”.

    There is an Egyptian dish called kushari, which consists of lentils, rice, macaroni, spaghetti, chickpeas, tomatoes and fried onions. It’s cheap, filling, and the serving sizes are preposterous. Whenever I’d order it, I’d be full by the fifth or sixth bite. That’s not a humblebrag about eating small portion sizes, no pizza is safe around me. Even though I liked kushari, eating it always felt like a punch in the gut. I love me some carbs like nothing else, but it was just too heavy for me.

    While this dish bears basically no resemblance to kushari, it was made in the same spirit. Cheap, filling, made primarily with pantry and freezer essentials, but most definitely not a punch in the gut. The dressing is sharp and tangy, thanks to the mustard, garlic, and vinegar. Use dried dill if you don’t have fresh dill on hand. Even though I didn’t add this to the recipe, when I make this again, I think I’ll add a handful of almonds or hazelnuts for a nice crunch.

    Lentils and Potatoes with Mustard Dressing

    1 cup dried lentils
    1/2 cup edamame
    1 pound of new potatoes
    1/2 white onion, chopped
    2 cloves garlic, chopped
    1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill
    3 tablespoons whole grain mustard
    1 1/2 tablespoons balsamic vinegar
    1/3 cup olive oil
    cayenne pepper, to taste
    salt & pepper, to taste

    Prepare lentils according to package directions. A few minutes before the lentils are ready, toss in the edamame. Drain and side aside. In a large pot of water, boil the potatoes, once ready, drain in a colander and set aside while they cool down. Meanwhile, prepare the rest of the ingredients.

    Chop the onion, garlic and dill (if using fresh), then set aside. Prepare the dressing by mixing together the mustard, vinegar, olive oil, cayenne, salt, and pepper. By now, the potatoes should be cool enough to handle. Cut the potatoes into bite sized pieces. Add all the ingredients to a large bowl or pot, mix together until the dressing is coated thoroughly. Season to taste and add more salt, pepper, or cayenne if necessary.

    Serve warm or at room temperature.

    Serves 6-8 as a main or side dish

  • zucchini and corn fritters with garlic yogurt sauce

    zucchini and corn fritters with garlic yogurt sauce

    We brought two suitcases with us to Portland to tide us over until the rest of our stuff arrived. They contained a hodgepodge of things beyond the usual essentials, a couple blankets and pillows since we slept on the floor the first few nights, toothpaste, cat-related stuff… bags of dried garlic chives, dill, rosemary, thyme, parsley, basil, dried peppers, and finally… 10 bulbs of garlic.

    The week before we left Michigan, we stayed with my dad. For me, that pretty much meant raiding his garden the whole week. I wanted to take as much of his garden as I could to Oregon with me, so I used his dehydrator to dry a year’s worth of peppers (jalapeno, habanero, serrano, and banana peppers) and various dried herbs that have mostly already been consumed. The night before we left, dad dug up all the garlic in his garden and told me to take all 10 bulbs with me. I LOVE garlic, but 10 bulbs? Really? I’ll never use all of it, I thought! Turns out, yes, I really do love garlic and can consume 10 bulbs in a month. The last two cloves from dad’s garden went into the sauce for these fritters.

    Zucchini has been a constant in my kitchen(s) this summer. Like a dutiful Midwesterner, I whipped up at least a dozen loaves of zucchini bread back in Michigan, but I’ve also been making zucchini soup, zucchini noodles, roasted zucchini, adding zucchini to salads, and zucchini fritters. Lately, all I want to use zucchini for is fritters. Most of the time, I only put the smallest amount of effort into breakfast and fritters are basically savory pancakes. Fried on each side until golden brown, packed with feta and herbs, and topped with tangy garlic yogurt, it’s pure heaven for me.

    Notes: Sour cream would be a good substitute if you don’t have any yogurt on hand. Feel free to make this without corn, but be sure to add another zucchini.

    Zucchini and Corn Fritters with Garlic Yogurt Sauce

    For the fritters:
    3 medium sized zucchinis, grated
    1 cup corn
    1 cup flour
    1/2 teaspoon baking soda
    2 eggs
    1/4 cup crumbled feta
    1/4 cup fresh herbs (parsley, dill, whatever you like), chopped
    oil for frying (I used peanut oil)

    For the sauce:

    1/2 cup plain and full fat yogurt
    2 cloves of garlic, thinly sliced
    salt & pepper, to taste

    Shred zucchini with a grater or give it a few whirls in your food processor. Transfer zucchini to a colander placed in the sink, sprinkle with salt, and let it drain for 10-30 minutes, occasionally squeezing out excess water.

    Prepare the sauce by mixing together yogurt, chopped garlic, and salt. Set aside.

    In the meantime, prepare the rest of the ingredients. Shuck the corn from the cob or measure out 1 cup of frozen corn. Mix together flour and baking soda in a bowl. In a large bowl, beat the eggs until smooth, add the feta, dill, and parsley, salt, pepper, and corn.

    Return to the colander and squeeze out water from the zucchini one more time, then transfer to the bowl with the egg mixture and mix thoroughly. In small batches, fold in the flour and baking soda mixture until just mixed.

    In a large non-stick skillet, add a generous amount of oil over medium heat. When hot, scoop 1/4 cup of mixture and place in the skillet. Cook as many fritters in one batch as you can, but left a couple inches between each one. Flip when golden on one side, this should take 3-4 minutes. Cook on the other side, for another 3 or 4 minutes. Transfer fritters to a large paper towel-lined plate. Repeat until the mixture is gone.

    Serve hot and enjoy with the yogurt sauce.

    Makes about 8 fritters