Side Dishes

Mexican Rice

Mexican rice is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sautéing the rice in a skillet until it is golden brown. This technique adds a depth of flavor. [amd-zlrecipe-recipe:43]

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  July 9, 2014   3 comments

Haitian Rice and Beans

Yesterday, there was a service learning theme day at The Gooden School in Sierra Madre, which is the school I cook for. Service-Learning, involves hands-on student involvement with vital causes throughout the year at every grade level. Many such opportunities were highlighted on Service-Learning Theme Day (Tuesday, January 14). Student involvement in meaningful local and […]

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  January 15, 2014   No comments

Asian Broccoli Stir Fry

When my daughter is home from college (she’s here for a whole month!) she always has a long list of things she wants me to make.  Pork Pot Stickers are high on her list.  I also served this broccoli with Szechwan Chicken. [amd-zlrecipe-recipe:139]

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  January 6, 2014   1 comment

Arroz Verde (Green Rice)

My new friend, Pat, made this fantastic dinner for us over the summer. One of the things she made was green rice. There are many versions of this delicious Mexican side dish. Unfortunately, I did not take a picture of the final product! I guess I was too busy eating it! [amd-zlrecipe-recipe:195]  

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  October 9, 2013   1 comment

Farro and Black Rice with Zucchini

Guest blogger Jessica (Denver, CO) from Beauty Marks again. Leslie and I met in Paris for our junior year abroad in 19XX, in a dorm, or foyer, in the 14th arrondissement. Another of our best pals from that year, Jody, lives all of a mile and a half from me here in Denver. She and […]

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  June 17, 2013   No comments

Zucchini Gratin

Today’s blog comes from Sharon, Brisbane, Australia. There is a TV program in Australia called My Kitchen Rules. Two couples from each state enter a competition to cook the best food  – they can be partners, friends or siblings.  It is like Masterchef, but they cook as pairs, the first recipe has them open an […]

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  April 12, 2013   2 comments

Radical Tzimmes

Guest blogger Jessica (Denver, CO) from Beauty Marks again. Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables.  The name may come from the Yiddish words tzim (for) and esn (eating). “To make a big tzimmes over something” […]

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  March 19, 2013   1 comment

Japanese Spinach Salad (Oshitashi)

When I made Japanese Beef Curry, I made a Spinach Salad using the methods of steeping vegetables with Dashi. I made this did this previously – Spring Vegetables Steeped in Dashi. Dashi is the ever-present ingredient that gives Japanese food its distinctive flavor. It’s an amber colored, sea-flavored, all-purpose Japanese stock. The powdered product, when […]

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  January 15, 2013   No comments

Maple Roasted Sweet Potatoes

Yeah, I know it’s not much of a picture, but it was eaten before I could snap one! Maple Roasted Sweet Potatoes Serves 12 2 1/2 lbs sweet potatoes, peeled and cut into 1 1/2″ pieces (about 8 cups) 1/3 cup pure maple syrup 2 Tbs butter, melted 1 tsp lemon zest 1 Tbs lemon […]

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  December 13, 2012   No comments

Sweet Potato Casserole

It’s now time to start thinking about those Thanksgiving side dishes.  This recipe is Ruth’s Chris special sweet potato casserole is an all-year-round hit with patrons, and it’s especially popular at Thanksgiving. Sweet Potato Casserole Serves 12 Crust 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/3 stick butter, melted […]

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  November 2, 2012   No comments