Tag: Sides

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 

Vegan Cashew Fiesta Dip

Vegan Cashew Fiesta Dip

We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or 

Ricotta Scalloped Potatoes

Ricotta Scalloped Potatoes

Cheesy delicious ricotta scalloped potatoes cooked in a cast iron until soft and crispy all at the same time.

Ingredients:
-3-4 large gold potatoes
-1/2 cup ricotta
-1/2 cup milk of choice
-1 tbsp grass-fed butter
-1 tsp dried thyme
-1 tsp sea salt
-1 cup shredded mozzarella

Instructions:
1. Preheat oven to 425 degrees F.
2. Slice your potatoes into even sized slivers – about 1/8 inch thick. I used a mandolin for even pieces.
3. Soak your potatoes in a bowl of water while you do the next steps.”
4. Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
5. Drain the potatoes and pat them dry with a clean dish towel.
6. Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
7. Top with the mozzarella cheese and bake for 25 minutes.

Ricotta Scalloped Potatoes

Cheesy and creamy, soft and crispy, scalloped potatoes
Course: Sides
Cuisine: American
Servings: 6 servings

Ingredients

  • 3-4 large gold potatoes
  • 1/2 cup whole milk ricotta
  • 1/2 cup milk of choice
  • 1 tbsp quality butter
  • 1 tsp dried thyme
  • 1 tsp kosher or sea salt
  • 1 cup shredded mozzarella

Instructions

  • Preheat oven to 425 degrees F.
  • Slice your potatoes into even sized slivers – about 1/8 inch thick. I used a mandolin for even pieces.
  • Soak your potatoes in a bowl of water while you do the next steps.
  • Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
  • Drain the potatoes and pat them dry with a clean dish towel.
  • Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
  • Top with the mozzarella cheese and bake for 25 minutes.
Stove top Mac-n-Cheese (GF Option)

Stove top Mac-n-Cheese (GF Option)

Who doesn’t love mac-n-cheese? Creamy, cheesy, quick and easy stove top mac-n-cheese with an easy gluten free swap option. This is a great side dish but sometimes even better as dinner. Ingredients:-12oz bag noodles of choice – gluten free or wheat works-3 tbsp grass-fed butter-3