Cuisine: Side dish
Savory Egg Custard (Chawanmushi)
Japanese Comfort Food - My friend Yoko from Japan, directed me step by step on how to make this dish. We were served this several times while we were there. Chawanmushi literally means "tea cup steam" or "steamed in a tea bowl". It is a Japanese egg custard. Chawanmushi can be eaten either hot, cold or room temperature.
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Swedish Creamed Potatoes
These Swedish Creamed Potatoes go really well with Swedish Meatballs and is a staple in most Scandinavian homes.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Sage Potatoes with Garlic
Sage is used in many recipes in the autumn and winter months. I had an enormous amount of sage growing in the backyard for the past several years and now it's all dead! I'm not sure what happened. I live in Los Angeles, where it rarely gets cold. I recently bought a new sage plant. It has about 6 leaves on it, which I used for these delicious potatoes.
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 8 Servings
Kale & Quinoa Salad with Lemon Garlic Dressing
Kale has been deemed the number one superfood, a nutritional powerhouse. The benefits of eating kale are too numerous to list. I was recently in a supermarket and notice a whole wall of kale in the salad section. There is some sort of kale salad on almost every restaurant menu these days. Quinoa (pronounced 'keen-wah') is another superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. By pairing these two superfoods, you've now got an explosion of nutrition, not to mention flavor!
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
Roasted Brussels Sprouts with Almonds & Blood Oranges
I went to my local farmers market. There are several food trucks that park there. I bought this amazing Brussels Sprouts and Blood Orange salad. I immediately came home and recreated it.
- Prep: 30 mins
- Cook: 15 mins
- Yields: 6 Servings
Grilled Broccoli & Cauliflower Parmesan
Here is a great tip for grilling vegetables. By putting a few ice cubes in the foil packets, the cubes melt and perfectly steam the vegetables.
- Yields: 4 Servings
Balsamic Roasted Potato Wedges
These Balsamic Roasted Potato Wedges get tossed with olive oil, salt and pepper and then sprinkled with balsamic vinegar at the end of baking. They are crispy on the outside and tender on the inside. These potato wedges are so crisp and flavorful, you'll want to eat them as a side dish for every meal!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Potatoes with Bacon, Apples & Onions
Eric, my husband, was in charge of the side dish to go with the Pork Chops with Figs in Hard Cider. He dug around in the larder and came up with this stellar starchy side!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Moroccan Roasted Vegetables
I made this vegetable side dish to go with Moroccan Chicken with Apricots, Almonds & Chickpeas.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Balsamic Braised Cabbage
This Balsamic Braised Cabbage is the perfect accompaniment for pork chops. It's fast and easy!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
