Side Dishes Archives - Page 15 of 22 - My Lilikoi KitchenMy Lilikoi Kitchen

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Mustardy Fried Potato Salad

April 1, 2014

Who knew that making your own mustard could be so simple? Pour a few ingredients into a jar, let it sit for 5 days, then add a few more ingredients and let it sit for another 5 days. Puree in a blender and voila! You now have a fantastic whole grain mustard that’s far superior (and fresher) than store-bought varieties. Simply dressed with a combination of whole grain mustard, red wine vinegar and shallots, this potato salad shines.

Yukon Golds are my favorite potatoes. With thin skins, moist and sweet interiors, these potatoes hold their shape well and are equally good roasted, baked, boiled, grilled and fried.

The cooked potatoes are fried for a short time until they become golden and crispy.

This dressing couldn’t be simpler to make. If I have leftovers I mix a bit with mayonnaise and slather it on good bread for ham or pastrami sandwiches.

Mustardy Fried Potato Salad

Adapted from Suzanne Goin ~ Food & Wine Magazine

Serves 6 – 8

Ingredients

2 1/4 pounds medium Yukon Gold potatoes (try to buy potatoes that are the same size)

1 teaspoon fresh thyme leaves

1 1/2 tablespoons finely diced shallot

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons whole grain mustard (preferably homemade!)

1/4 cup plus 1 1/2 tablespoons extra virgin olive oil (1/4 cup for dressing, 1 1/2 tablespoons for frying the potatoes)

salt and pepper to taste

upland cress (optional)

Preparation

In a pot of salted boiling water, cook the potatoes until just tender (test with a thin knife) about 25 – 30 minutes. Drain and let cool slightly.

Meanwhile, place the shallots and vinegar in a bowl and set aside for 10 minutes. Whisk in Dijon, whole grain mustard, 1/4 c olive oil. Season with salt and pepper. Set aside.

Once the potatoes are cool enough to handle, slip off their skins. Cut potatoes into fairly large chunks, about 1 1/2 inch pieces. In a large non-stick skillet, heat the remaining 1 1/2 tablespoons olive. Add the potatoes and thyme and season with salt and pepper. Cook, over moderately high heat, turning, until golden and crisp, about 6 – 7 minutes. Place warm potatoes in a large shallow bowl and drizzle some of the mustard dressing over the potatoes using as much as you like. Toss gently. Sprinkle upland watercress over the salad if using. Serve warm or at room temperature.

Dinner, Lactose Free, Recipes, Salad, Sauces, Side Dishes, Vegan, Vegetarian, Veggies

Asian Kale Salad

March 26, 2014

There is beautiful kale everywhere! I went to a farmers market upcountry in Kula and was surprised to see that so many of the vendors were selling some variety or other of kale. That being said, I came home with a big bunch of kale along with some other delightful vegetables.

I am partial to Tuscan kale (also known as Dinosaur kale and Lacinto kale). Their tall, slender, deep blue-green color is gorgeous and their hearty leaves retain their texture once cooked. It’s just perfect for a tasty side dish.

Korean chili pepper flakes are a mainstay in my pantry. They have a vibrant red color, a bit of heat but not too much, and a hint of sweetness. I am very happy with the quality of the Korean chili flakes I purchase from Whole Spice.

Asian Kale

2 servings

Ingredients

1 pound Tuscan kale, ribs removed, leaves coarsely chopped

1 teaspoon canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

3 tablespoons soy sauce

1 tablespoon water

1 teaspoon sesame oil

1 teaspoon Korean chili flakes

2 teaspoons roasted sesame seeds

Preparation

Blanch kale in boiling salted water for 3 minutes. Drain and rinse under cold water to stop the kale from cooking further. Pat dry between paper towels. Gently fluff the kale and place in a small serving dish.

In a small skillet heat 1 teaspoon canola oil over medium low heat. Add garlic, and sauté, stirring often for about 3 minutes. Turn down the heat if necessary so the garlic doesn’t burn and turn bitter. Remove from the heat and stir in the ginger, soy sauce, water, sesame oil, Korean chili pepper flakes and sesame seeds. Stir to combine. Drizzle sauce over kale before serving.

Fruit, Gardening, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Lilikoi Vinaigrette

March 19, 2014

Now that the weather has turned a bit cooler, we have been enjoying Manoa and butter lettuce from the garden. During the summer it is impossible to grow lettuce in Kihei, it’s just too hot. We also planted radishes that turned out to be a tasty addition to our salads.

Our new lilikoi (the most fragrant of tropical fruits) are doing well. Their vigorous vines quickly claimed the fence as their home with their tendrils grabbing on to anything within reach. We even caught one reaching up to the sky and fastening itself to a mango branch. Our first season of growing lilikoi yielded a small, healthy, crop of fruit that we quickly used to make the best jelly ever. Lilikoi vinaigrette came to mind when I was picking those tender lettuce leaves from the garden. So with the few fruits left on the vines, the juice was frozen in small containers and will be enjoyed throughout the next few months.

Lilikoi makes everything better.

Press the pulp to extract the precious juice.

Manoa and butter lettuce with cucumbers, tomatoes, radishes, avocado and feta.

Lilikoi Vinaigrette

Makes about 3/4 cup

1/2 cup fresh lilikoi juice

1/4 cup canola oil

2 tablespoons + 2 teaspoons rice vinegar (not seasoned)

2 teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon finely minced shallot

kosher salt and pepper

Preparation

Combine all ingredients in a jar, shake well.

Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice with Barberries, Pistachio & Herbs

March 2, 2014

Until quite recently I had never heard of Yotam Ottolenghi, a cookbook author, chef, and owner of four restaurants in the UK. I happened to be looking at recipes on The Guardian’s web site and there I found Yotam’s weekly column and was intrigued by the many vibrant herbs and spices he used in his recipes. Some of these ingredients cannot be found on Maui, such as barberries. Leave it to amazon.com to supply even the most obscure ingredients.

My friend Shanna at Curls & Carrots surprised me with a gift of Yotam Ottolenghi & Sami Tamimi’s Jerusalem A Cookbook. I came home from work one day to find a package sitting on my doorstep. I can’t think of a better gift than a cookbook filled with interesting, flavorful, recipes and gorgeous photos. Thank you Shanna.

Sweet-tart Iranian barberries.

I substituted Italian parsley for the chervil which I can never find here on Maui. I would love to grow chervil however I hear it thrives best in cool climates (not Kihei, Maui).

Saffron water is poured over a portion of the cooked rice and will later be gently mixed in with the white rice, herbs, barberries and pistachios.

Saffron rice is the perfect side dish for roasted chicken and a garden salad.

Saffron Rice with Barberries, Pistachio & Herbs

Adapted from Jerusalem A Cookbook

Serves 6

Ingredients

2 1/2 tablespoons unsalted butter (I used Earth Balance Buttery Sticks)

2 cups white basmati rice, rinsed under cold water and drained well

2 1/3 cups boiling water

1 teaspoon saffron threads, soaked in 3 tablespoons boiling water for 30 minutes

1/4 cup dried barberries, soaked for a few minutes in boiling water with a pinch of sugar

1 ounce dill, coarsely chopped

2/3 ounce chervil, or Italian parsley coarsely chopped

1/3 ounce tarragon, coarsely chopped

1/2 cup slivered or crushed pistachios, lightly toasted (salted or unsalted)

salt and freshly ground white pepper

Preparation

Melt the butter in a medium saucepan and stir in the rice, making sure the grains are well coated in butter. Add the boiling water, 1 teaspoon salt and some white pepper. Mix well, cover with a tightly fitting lid, and cook over very low heat for 15 minutes. Don’t be tempted to uncover the pan, the rice needs to steam properly.

Remove the rice pan from the heat. All the water will have even absorbed by the rice. Pour saffron water over one side of the rice, covering about one-quarter of the surface and leaving the majority of it white. Cover the pan immediately with a tea towel and reseal tightly with the lid. Set aside for 5 – 10 minutes.

Use a large spoon to remove the white part of the rice into a large mixing bowl and fluff it up with a fork. Drain the barberries and stir them in, followed by the herbs and most of the pistachios, leaving a few to garnish. Mix well. Fluff the saffron rice with a fork and gently fold it into the white rice. Don’t over mix, you don’t want the white grains to be stained by the yellow. Taste and adjust the seasoning. Transfer the rice to a shallow serving bowl and scatter the remaining pistachios on top. Serve warm or at room temperature.

*I found the pistachios can soften once mixed into the rice. Add the pistachios just before serving the rice.

Chicken, Dinner, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Green Bean Stew with Roasted Chicken

January 30, 2014

One of my favorite dishes is beans slowly cooked in tomato sauce and spices served with a scoop of brown rice and tender lettuces dressed in lemon juice and olive oil. This particular recipe is adapted from Turmeric & Saffrons Khoresh-e-Loobia Sabz – Persian Green Bean Stew with Chicken. It’s very satisfying and leftovers are perfect for a work lunch.

My interest in Persian cuisine first developed when I came across a recipe for Jeweled Rice, a beautiful dish that includes ingredients such as cinnamon, cumin and turmeric, spices I love to cook with. I also found another fantastic Persian rice recipe from Shanna at Curls and Carrots. I’ve made Tah Dig many times now and it’s one of my favorite ways to prepare basmati rice.

With a very short list of ingredients, this green bean stew is delicious with or without chicken. I found that using the tender meat from a good, supermarket roasted chicken works so well I now use it instead of cooking my own chicken.

Green Bean Stew with Roasted Chicken

Adapted from Turmeric & Saffron blog

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut into 1 1/2 inch pieces

1 tablespoon olive oil

1 cup finely chopped onion

3 small garlic cloves, minced

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1 cup chopped tomato, peeled and seeded

1 1/4 cup tomato sauce

1 1/2 teaspoons kosher salt

freshly ground black pepper

2 cups rotisserie chicken breast, torn into large pieces

2 tablespoons fresh lime juice

Preparation

Trim the green beans, rinse in a colander and set aside.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add onion and sauté until soft and golden, about 6 minutes. Add minced garlic and sauté for another minute.

Add the turmeric, cumin, cinnamon and pepper flakes. Coat the onion mixture with the spices. Add the green beans, chopped tomato, tomato sauce, and enough water to just cover the beans. Add the salt and a few grinds of pepper. Stir to combine all of the ingredients. Cover the pan and simmer the beans for about 40 minutes, or until the beans are very tender. Add the chicken to the pan and stir gently to combine. Once the chicken is warm, taste and season with more salt and pepper if needed. Stir in lime juice and serve.

Appetizers, Mexican, Recipes, Side Dishes, Vegan, Vegetarian

Guacamole ~ Alton Brown Style

January 24, 2014

Our two avocado trees, a Green Gold and Sharwil bear fruit in the winter and spring. The trees are currently loaded with fruit so we are enjoying avocados in numerous ways: avocado on toast, avocado salad, and plenty of guacamole. And, of course, the guacamole is a natural with all manner of Mexican dishes such as quesadillas, tacos, enchiladas, tostadas and burritos. We love all of these dishes!

Guacamole is such an easy side dish to throw together. If you have good, creamy avocados as we do, you can simply mash them with salt and lime juice and slather it on a quesadilla. Given a bit more time to chop up a few ingredients, this recipe from Alton Brown is excellent. All the ingredients meld together beautifully and the end result is a fantastic guacamole.

Sharwil avocado is rich and creamy, my favorite avocado.

Guacamole ~ Alton Brown Style

Adapted from Alton Brown’s recipe

2 generous servings

Ingredients

2 Sharwil or Haas avocados

1 lime, juiced

1/4 – 1/2 teaspoon kosher salt

1/4 heaping teaspoon ground cumin

1/4 teaspoon cayenne

2 tablespoons finely diced onion

3 rings of pickled jalapeño, minced (or more depending on how hot they are)

1/4 cup finely diced tomato

1 tablespoon finely chopped cilantro

1 small garlic clove, minced

Preparation

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Use a potato masher, add salt, cumin and cayenne and mash. Fold in the onions, jalapeño, tomatoes, cilantro and garlic. Season to taste with extra lime juice. Serve right away.

Older Posts

Newer Posts

Side Dishes

Mustardy Fried Potato Salad

Share this:

Asian Kale Salad

Share this:

Lilikoi Vinaigrette

Share this:

Saffron Rice with Barberries, Pistachio & Herbs

Share this:

Green Bean Stew with Roasted Chicken

Share this:

Guacamole ~ Alton Brown Style

Share this:

Follow My Lilikoi Kitchen