Category Archives: parsley

Cucumber-Celery Slaw

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Sometimes the simplest things are the best. Case in point this cool yet spicy salad from Food 52. The ingredients are minimal: cucumbers, celery, pepperoncini and parsley. The celery provides crunch while the cucumbers and parsley add a coolness that tames the fieriness of the peppers. That’s it. Do taste your pepperoncini before adding them to the salad though since not all peppers have the same level of heat.

The salad can be used to top burgers or as an easy side dish for grilled meat. It really is so easy.

CUCUMBER-CELERY SLAW

3/4 cup cucumber, peeled and sliced into half coins

3/4 cup celery, both leaves and stalks, chopped

1/4 cup pepperoncini, sliced

1/4 Italian parsley, chopped

Pinch of sugar

Salt & pepper to taste

 

  • Combine all of the ingredients in a medium sized bowl.
  • Allow to sit for at least 1/2 an hour before serving.

Serves 4

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Dijon Potato Salad

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Are you looking for the perfect side dish for your backyard cookout this summer? Are you going to a pot luck and want an easily portable yet tasty dish to bring? Are you like me and hesitant to serve a mayonnaise ladened dish to an outdoor meal? If so, then this tangy potato salad is the dish you’ve been looking for.

Adapted from Williams Sonoma, this Dijon potato salad packs a punch without being overpowering. A generous serving of parsley adds brightness and a bit of crunch to the salad as well. The dressing is vinegar based so there isn’t any worry about the salad spoiling. And, because it can be served either cold or at room temperature (I prefer room temperature), it doesn’t take up much needed space in the refrigerator. What more do you need?

DIJON POTATO SALAD

2 pounds small, round red-skinned potatoes, each about 1 1/2 inches in diameter

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

1/2 teaspoon kosher salt

Freshly ground pepper, to taste

1/3 cup fresh parsley, chopped

Place the potatoes in a large saucepan with water to cover.

Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.

Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.

When the potatoes are ready, drain them into a colander.

When they are cool enough to handle, quarter them and add them to the dressing.

Add the parsley folding gently to distribute the all of ingredients evenly.

Serve the salad warm or at room temperature.

Serves 6

 

Browned Butter Flounder w/ Lemon Snap Peas

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This is a fast and fresh tasting dinner option adapted from Cooking Light that literally cooks in minutes (so be sure to prep all of your ingredients before beginning to cook). There are just a handful of ingredients and best of all, everything is cooked in a single pan meaning cleanup is a snap as well. I’ve used flounder in this recipe but use whatever firm white fish you prefer.

BROWNED BUTTER FLOUNDER w/ LEMON SNAP PEAS

4- 6 ounce flounder fillets

3 tablespoons all-purpose flour

1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4teaspoon kosher salt

4 teaspoons olive oil, divided

3 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh flat-leaf parsley

Juice of 1 lemon

Zest of 1 lemon

8 ounces sugar snap peas, trimmed

1 teaspoon grated lemon rind

  • Combine the flour, black pepper, garlic powder, paprika and salt in a shallow dish.
  • Dredge the fish in the flour mixture, shaking off any excess.
  • Heat half of the oil in a large non-stick skillet set over medium-high heat.
  • Swirl the oil to coat then add the fish to the pan, cooking for 3 minutes on each side or until the fish flakes easily with a fork.
  • Remove the fish from the pan and keep warm.
  • Reduce the heat to medium and add the butter to the pan.
  • Cook for 1 minute or until the butter begins to brown.
  • Pour the butter into a small bowl, stir in half of the lemon juice and the parsley.
  • Return the pan to medium-high heat and add the remaining oil.
  • Add the snap peas and cook for 2 to 3 minutes or until just tender crisp.
  • Stir in the remaining lemon juice and zest and serve alongside the fish topped with the brown butter.

Serves 4

 

Roasted Radish & Potato Salad

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Here’s a twist on your traditional potato salad adapted from The Noble Pig. You simply substitute radishes for half of your potatoes. Radishes? Yes, radishes. When they are cooked, in this case roasted alongside the potatoes, they loose their sharpness and become mellow and sweet. Served alongside the starching potatoes they add both color and interest to your salad. And because the salad dressing is a vinaigrette rather than mayonnaise based, it travels well and you don’t have to worry about keeping it cold. In fact, I prefer to eat it at room temperature.

ROASTED RADISH & POTATO SALAD

1 pound radishes, trimmed and quartered, greens reserved

1 pound baby potatoes, quartered

5 tablespoons olive oil, divided

2 teaspoons kosher salt, divided

2 teaspoon freshly ground black pepper, divided

1/4 cup red wine vinegar

1 1/2 teaspoons Dijon mustard

3 tablespoons fresh parsley, chopped

3 tablespoons fresh dill, minced

  • Place a large rimmed baking sheet in the oven and preheat to 425 degrees.
  • Place the radishes, potatoes, 2 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of the pepper in a large bowl. Toss well to combine all of the ingredients.
  • Transfer the mixture to the baking sheet and roast until soft, 20 to 25 minutes, stirring halfway through roasting.
  • Meanwhile, wash the radish greens in running cold water to remove all of the grit. Spin dry and set aside.
  • To make the vinaigrette, whisk together the vinegar, remaining olive oil, mustard, parsley and dil. Season with the remaining salt and pepper.
  • When the radishes and potatoes are tender, remove them from the oven and allow to cool slightly.
  • Place the radishes and potatoes in a large bowl and add the vinaigrette, using a rubber spatula to gently fold the mixture together.
  • Roughly chop the reserved radish greens and add to the radishes and potatoes.

Serves 6-8

 

Cheddar & Parsley Baked Rice

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If you are anything like me, whenever you cook up a pot of rice you inevitably make too much. No matter how many people I am serving I always end up with extra rice. Every single time. Rice is one of those grains that is difficult to reheat; the texture changes and I usually end up with a sticky mess that no one wants to eat. My solution? Repurposing the rice into a completely new side dish.

I love this baked rice dish that I adapted from Food 52. More of a method rather than an exact recipe, this dish combines your leftover rice with herbs, greens and cheese to create a tasty rice dish that is both creamy and crispy. I used green onions, parsley, and Cheddar cheese but you could easily substitute whatever aromatics and cheese you have on hand. Not only does this dish make for a great accompaniment to meat at dinner, it is a nice addition to a brunch buffet table. And if you have leftovers,  simply reheat them the next morning in a frying pan with a little bit of olive oil. It will taste like a crispy risotto cake. Yum!

CHEDDAR & PARSLEY BAKED RICE

4 tablespoons butter

3 bunches green onions, white and light green parts thinly sliced

2 cups cooked white rice

3 eggs, lightly beaten

1 1/2 cups milk

2 cups shredded Cheddar cheese

1 cup chopped parsley

Salt & pepper to taste

  • Preheat the oven to 350 degrees. Lightly grease a round pie plate with either more butter or non-stick cooking spray. Set aside.
  • Melt the butter in a large saute pan set over medium high heat.
  • Add the green onions and cook until they are soft and golden with just a bit of crispiness.
  • Remove the pan from the heat, season with salt and allow to cool slightly.
  • Add the cooked rice and stir to combine. All of the rice should be coated with the butter and onion mixture.
  • Combine the eggs and milk in a medium sized bowl then add to the rice mixture, stirring to form a thick batter.
  • Add the shredded cheese and the chopped parsley, stirring well.
  • Season again with salt and pepper.
  • Transfer the rice mixture to the prepared pie pan.
  • Bake for 45 to 60 minutes or until the rice has set.
  • Allow to cool slightly then slice into wedges.

Serves 6-8

 

 

A Trio Of Sauces: Honey Mustard, Chimichurri, & Ginger-Soy

Top to bottom:  Honey Mustard, Chimmichuri, Sesame Soy

Top to bottom: Honey Mustard, Chimichurri, Sesame Soy

I’m a condiment fanatic.  Our refrigerator door is always crammed with bottles and jars of sauces, dips, and pickled items that can take ordinary foods to a whole new level.  One type of mustard or vinegar is never enough for me since each has its own flavor profile that makes all the difference in their respective dishes.  Because of my love of discovering new condiments, our nomadic lifestyle is a mixed blessing for me.  While our travels allow me to discover new sauces and condiments that enhance my culinary repertoire, having to pack up and move–and therefore empty our refrigerator– every couple of years is hard.  Leaving behind wonderful the wonderful sauces and such is just so upsetting.

But not all condiments need to be purchased; in fact the best ones are those that are whipped up by hand in my own kitchen.  Combine a little of this and a dash of that and you have magic in a bowl in minutes.  This trio of sauces highlights just how versatile condiments can be.  All three take just minutes to make and while they can be used immediately, taste better after they sit for an hour or so.  The ingredient ratios are just suggestions as you can add more or less of an ingredient depending upon your own preferences.  If you love garlic, add more. If you aren’t a fan of Dijon mustard, substitute a stone ground one instead.  Experiment with different combinations of fresh herbs.  Dip cooked meats or vegetables into the sauces a al fondue style to bring a variety of flavors to the table that will be sure to please all palates.  Chicken or pork is particularly good when dipped in the ginger soy and honey mustard sauces.  Or marinate a flank steak in the chimichurri sauce before grilling.  The combinations and possibilities are endless so let your imagination go wild………….

HONEY-MUSTARD DIPPING SAUCE

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons mayonnaise

1 teaspoon lemon juice

  • Combine all of the ingredients in a small bowl.
  • Allow to sit for 1/2 hour before using.

Yield 1/2 cup

CHIMICHURRI

1/2 cup flat leaf parsley

3 tablespoons cilantro

8 cloves garlic, crushed

1/3 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

Salt & pepper to taste

  • Roughly chop the parsley and cilantro.
  • Place in shallow bowl and using a stick blender puree until combined.
  • Add the garlic and continue to puree until smooth.
  • Add the remaining ingredients puree until combined.
  • Allow the sauce to sit for at least 1/2 hour before using. Adjust the salt and pepper before serving.

Yield 1 cup

GINGER SOY DIPPING SAUCE

1/4 cup low sodium soy sauce

5 tablespoons rice vinegar

3 tablespoons warm water

2 tablespoons dark brown sugar

2 tablespoons freshly grated ginger

1 1/2 tablespoons white sugar

1 tablespoon sesame oil

1 tablespoon minced garlic

1 teaspoon Sriacha

1 teaspoon white sesame seeds

  • Combine all of the ingredients in a small bowl until well blended.
  • Allow to sit for at least one hour before serving.

The sauce can be stored covered in the refrigerator for up to one week. Return to room temperature before using.

Yields 3/4 cup

 

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