Tag: Sides

Summer Risotto

Summer Risotto

I am posting this summer risotto in January because I am slightly (largely) behind on updating this blog, but this recipe absolutely needs to be here! It is bright and tasty and will wow a crowd, all while being pretty easy to make. Risotto used 

Cowboy Caviar

Cowboy Caviar

I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with 

Elote Dip For Everyone

Elote Dip For Everyone

This elote dip for everyone – adults and babies – will be a hit with everyone. It’s a great recipe for a party and there are easy modifications to make it for a baby as well!

See the instagram post here

Elote dip for everyone!

Arden really loves complex flavors and he hadn’t had corn yet. I wanted to give him some in puree form since corn kernels can be a choking hazard. The corn, sour cream, cilantro combo really had him loving this. He loves anything with cumin too so it was a double hit!

Information on corn for babies can be found through Solid Starts.

What you’ll need for this Elote Dip for Adults and Babies

  • Cutting board for chopping cilantro
  • Bowl for mixing and/or serving
  • A small blender or food processor for baby’s food

Ingredients Needed:

  • 1 15oz can of unsalted corn
  • Sour cream
  • Cumin
  • Lime juice
  • Cilantro

Add for the adults version:

  • Smoked paprika
  • Salt
  • Crumbly Mexican cheese like cotija or queso fresco
  • Chips for eating

How to make the dip

Step 1:

Add the unsalted corn (drained), sour cream, cumin, lime juice, and cilantro to a bowl (measurements in recipe card below). Mix well.

At this point if you are making some for baby, remove their portion and blend it and set aside.

Step 2:

Add in the remaining ingredients, stir, and pop it in the fridge for about an hour. It can be eaten immediately but letting it get cold really amps up the flavors.

Storage

Store this in the fridge for up to 4 days. I don’t recommend freezing this.

Other Great Dip Options:

Elote Dip For Everyone

This elote inspired dip is great for a party and has easy modifications to serve to baby too!
Course: Appetizer, Baby Food
Keyword: Baby Food, Dip, Party

Ingredients

  • 1 15oz can unsalted corn drained
  • 2 tbsp sour cream
  • 1/2 tsp cumin
  • 1 splash lime juice
  • cilantro
  • 1/4 tsp smoked paprika
  • 3 tbsp crumbly Mexican cheese
  • salt to taste

Instructions

  • Mix the corn, sour cream, cumin, cilantro, and lime together.
  • Scoop baby’s portion out. Blend if they are too young to have whole corn kernels!
  • Add the remaining ingredients and stir well.
  • Pop in the fridge for about an hour. Note: it can be served right away, but it really is best if allowed to chill. This can be made ahead of time for a party!
Savory Cheesy Sun-dried Tomato Babka

Savory Cheesy Sun-dried Tomato Babka

I love a sweet babka, but this savory cheesy sun-dried tomato babka was next level delicious. One of my favorite sweet bakers to follow is Erin at Cloudy Kitchen. This recipe uses her babka dough as the base, with a few very minor tweaks, and 

Whipped Feta and Goat Cheese

Whipped Feta and Goat Cheese

This whipped feta and goat cheese spread is great for party spreads, tomato pies, and eating straight on a piece of toast. I make this any time we have company, and lately I’ve been really enjoying it with tomatoes. Whipped feta and goat cheese combined 

Corn Risotto and Scallops

Corn Risotto and Scallops

Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner.

Risotto can be made many different ways. Amanda Frederickson makes her corn risotto using a corn stock. I use mine using a homemade chicken bone broth. I pretty much always keep bone broth in the freezer for times like these!

This risotto is also onion and garlic free to make it low-fodmap, but you can definitely add onions if you eat them. Risotto is traditionally made with arborio rice, but I have used jasmine in the past and it worked!

Corn Risotto Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 bell pepper, finely diced
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cups warm bone broth
  • 2 cups fresh corn (or frozen!)
  • 1/2 cup parmesan cheese
  • pinch of salt
  • Fresh herbs like basil and mint

Instructions:

  1. Saute the bell pepper (or onion) in the olive oil until soft.
  2. Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
  3. Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
  4. Once the last cup is added in, stir in the corn.
  5. Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
  6. Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

Pat them very dry. Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.

Corn Risotto with Seared Scallops

The perfect summer dinner of fresh corn risotto with seared sea scallops.
Course: Dinner, Main Course, Sides
Cuisine: American
Keyword: Corn, Risotto
Servings: 4 servings

Ingredients

Corn Risotto

  • 1 tbsp extra virgin olive oil
  • 1 bell pepper finely diced
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cup bone broth warmed
  • 2 cup fresh corn
  • 1/2 cup parmesan
  • pinch sea salt
  • fresh mint and basil

Seared Scallops:

  • 1 lb wild sea scallops
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil

Instructions

  • Saute the bell pepper (or onion) in the olive oil until soft.
  • Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
  • Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
  • Once the last cup is added in, stir in the corn.
  • Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
  • Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

  • Pat them very dry.
  • Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.
Fried Green Tomatoes

Fried Green Tomatoes

This summer we are growing a whole lot of tomatoes. There is always a point where you have a huge abundance of green tomatoes but no ripe ones. Enter: fried green tomatoes. I never cared for this dish growing up, but after making it myself, 

Homemade Chili Cheese Fries

Homemade Chili Cheese Fries

We eat chili a LOT in this house. We also eat a lot of homemade french fries. And even more cheese. One time my husband asked for homemade chili cheese fries, and luckily but no surprise we had leftover chili in the fridge! To make 

Roasted Herby Vegetables with Tahini Sauce

Roasted Herby Vegetables with Tahini Sauce

When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!

I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have⁣.

To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.

Tahini Sauce:

  • 1/3 cup tahini⁣
  • 1/3 cup full fat Greek yogurt*⁣
  • 1/3 cup cultured sour cream*⁣
  • Dash of maple syrup (or honey)
  • 1 tsp diced preserved lemon (omit this if you don’t have it!)⁣
  • 2 tsp lemon juice⁣
  • Big pinch of salt⁣
  • 2ish tsp mild vinegar like white wine or rice

*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good⁣

Roasted Vegetables:

  • Broccoli and carrots, or whatever vegetables you want to use!
  • 2 tbsp olive oil
  • 1-2 tsp kosher or sea salt
  • Fresh dill and mint

Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!

Roasted Herby Vegetables and Tahini Sauce

Course: Side Dish

Ingredients

  • 1/3 cup tahini
  • 1/3 cup full fat greek yogurt
  • 1/3 cup cultured sour cream see notes
  • dash maple syrup or honey
  • 1 tsp preserved lemons, diced omit if you don't have
  • 2 tsp lemon juice
  • pinch kosher or sea salt
  • 2 tsp mild vinegar (white wine or rice)

Instructions

  • Whisk everything together and spread it out on a plate.
  • Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
  • Toss them in the herbs and pile them on top of the sauce!

Notes

You can use all greek yogurt, all sour cream, normal yogurt, any kind of combo!
Carrot Pistachio Souffle

Carrot Pistachio Souffle

Carrot Pistachio Souffle Growing up my grandparents would take us to Picadilly Cafeteria probably once a week. The rolly chairs and long line of food is not something I particularly wish to go back to, but if you’ve ever been, you might remember the carrot