Category Archives: Side Dish

“Eggplant Paradise”

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Description:

This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!

PREPARATION:

Details:

Prep Time : 20min
Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns
Ingredients:
3 Large eggplant ( cut into small 1-1 1/2 inch cubes)
1 tsp salt (to be used  for the water with eggplant)
2 Bell Pepper ( Red and Yellow / Cut into small cubes)
2 Tbsp Olive Oil
Salt to taste
Tomato Sauce:
4 medium size tomatoes (peeled and chopped)
2 garlic cloves (chopped)
Salt to taste
1/2 Tbsp Sugar
1/4 cup Basil ( chopped)
Decorate:
Small Baby Mozzarella’s ( 8-10 pieces)
Fresh Basil ( chopped)
Step 1:

Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.


Step 2:

Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.

Step 3:

Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.

Step 4:

Tomato Sauce:

Place  4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.


Step 5:

Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.



Step 6:

After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.


Bon Appetit!

 

 

 

 

Posted in Appetizers, Italian, Main Dish, Recipes, Side Dish, Turkish Cuisine, Vegetable | Tagged , , , , | Leave a comment

Mixed Green Salad with Poached Pear and Boursin Cheese

 

Description:

This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!

 

Details:

Prep Time : 20min
Cook Time : 5-6min
Ready Time :25 min
Servings : serves 4-6

 

Ingredients:

Salad:

8 cups of mixed salad greens (pre-washed)
1/4 cup Red Onion ( round thin slices)
2 tbsp Pecans ( roasted and in small pieces)
1/2 cup Strawberries ( washed and sliced)
1 tbsp Boursin Cheese ( or goat cheese)
Salt
Pepper ( fresh ground pepper)

 

Pear:

2 cups Pears ( peeled, cored and small slices)
1 1/2 tbsp Sugar
2 tsp lemon Juice
1 tbsp olive oil

 

Dressing:

1/2 cup sugar
1/4 cup honey
2/3 cup white wine vinegar
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tsp mustard

 

Step 1:

We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens.  Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.


 

Step 2:

Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.


 

Step 3:

Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans,  sliced strawberries.

 

Step 4:

For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.

 

Step 5:

Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.

 

Step 6:

We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.

Bon Appetit!

 

 

Posted in Lunch, Recipes, Salad, Side Dish, Vegetable | Tagged , , , , , | Leave a comment

Rice with Vermicelli

Description:

This rice recipe is a great side dish for many recipes. My mother use to cook this rice a lot for me and the smell of white rice combined with vermicelli that has been sauted in golden color, creates a unique taste in this traditional Turkish rice dish.

Details:

Prep Time : 15 min
Cook Time : 20-25 min ( low heat on the stove)
Ready Time : 45min
Servings : 6 servings
Ingredients:
2 cups Rice
1/2 cup Vermicelli
3 1/2 cup of Water ( or Chicken Stock)
1 Tsp Salt
1/4 stick Butter
1 tbsp olive oil ( use it for sauteing the vermicelli)
Step 1:

Place 1 tbsp olive oil on a pan that has lid on medium heat. After the the olive oil is hot pour the 1/2 cup vermicelli on the pan.

with a wooden spoon stirring constantly until the vermicelli reaches a golden color ( do not burn!)

Step 2:

Add the 2 cup washed rice into the pan and stir for few minutes and add the 3 1/2 cup of chicken stock ( if not just water) into the rice mixture.

Step 3:

Add the salt and stirring few times. After place the lid of the pan and simmer on very low heat for 20 minutes.

Step 4:

After 20 minutes cooking, turn off the heat and place a paper towel between the saucepan and the lid to absorb the access moisture on the rice to avoid  moisture build up.

Step 5:

Let stand for 10 minutes and serve with your favorite dish!

Bon Appetit!

Posted in Lunch, Main Dish, Recipes, Side Dish, Turkish Cuisine | Tagged , , | Leave a comment

“Shepherd’s Salad with Pomegranate Dressing”

“Shepherd’s Salad with Pomegranate Dressing

Posted in Recipes, Salad, Side Dish, Turkish Cuisine, Vegetable | Tagged , , , | Leave a comment

“Spinach with Garlic and Cherry Tomatoes”/ Italian Cuisine

Posted in Appetizers, Italian, Main Dish, Recipes, Side Dish, Vegetable | Tagged , , , , , , | Leave a comment

Roasted Mixed Root Vegetables with Honey

This is a great recipe as side dish with a sweet and tender flavor. I highly recommend to use it with a chicken dishes, fish or a great for grilled meat. Very light and great as a side dish as well. You can use different types of root vegetables like baby carrots, beets, sweet potatoes, onions, baby zucchini .

Ingredients

1/2 cup Parsley chopped
2 pounds of a varitety of root vegetables peeled and cut into pieces (i.e. carrots, celery root, sweet potatoes,fingerling potatoes, beets)
5 cloves of Garlic cloves seperated, peeled and thinly chopped ( you can alternate the amount of garlic you use according how much you like garlic:):) I love garlic as you can see:)
1/4 cup Olive Oil
2 tablespoons Sherry Vinegar
1 tablespoon Honey
Salt as desired
Ground Pepper – as much as you want

Prepare the following ingredients, marinate and mix it well with the desired vegetables just place it on the oven tray and bake it until it is tender.

Details

Prep Time : 20 min
Cook Time : 20 min
Ready Time : 40 min
Servings: 8 servings

Step 1:

Mix the marinate inside the bowl and preheat the oven to 400F.

Step 2:

Place them on a tray and bake it in the oven until it is tender and brown for 45 minutes.

Step 3:

Place them into a serving dish you can sprinkle with chopped parsley or basil as desired serve it with grilled meat or poultry.

Posted in Recipes, Side Dish | Tagged , , , | Leave a comment