Category Archives: Side Dishes

Oven Baked Beans

Posted on by

There are hundreds of recipes for baked beans. Beans are a staple of many diets and baking them in an oven or crock pot is a tradition in many cultures. The slower the cook the better.

Make sure you soak the beans overnight then rinse them before using.

You will need a large bowl, covered casserole dish or dutch oven, knife, and a colander or strong sieve.

Ingredients

  • 1 lb. (2-1/2 cups) dried white beans
  • 4 cloves garlic, peeled and slightly crushed
  • 2 T extra virgin olive oil
  • 1 small onion, cut in half
  • 1 bay leaf
  • 2-3 cups water or unsalted chicken broth

Steps

  1. Place the beans in a large bowl and cover with cold water. Refrigerate for at least 4 hours.
  2. Drain the beans.
  3. Preheat oven to 325 F.
  4. In a large covered casserole dish or dutch oven, combine the beans, garlic, oil and bay leaves.
  5. Pour in with the water or broth.
  6. Cover the pot and bake for 1-1/2 hours or until the beans are tender.
  7. Do not drain. Remove from oven and let stand, covered, for 30 minutes to absorb the excess liquids.
  8. Discard the remaining onion and bay leaf.
  9. Strain and discard any excess liquid.
  10. Season.

Makes 8 servings.

Variations

To save time, instead of leaving the beans to soak for 4+ hours, place them in a saucepan with enough water to cover them plus 2 inches. Bring to a boil. Remove from heat and let stand for 1 hour. Drain and continue with the recipe.

  • Add 1/4 cup of molasses or brown sugar to the cooking water.
  • Substitute 3 rashers of fatty bacon, layered over the beans instead of the olive oil.

Couscous and Vegetables

Posted on by

Couscous is not difficult to make and it adds a different flavour and texture to a meal.

You will need a small saucepan, wooden spoon, cookie sheet, knife, cutting board, grater.

Ingredients

  • 4 cups of fresh vegetables chopped into bite-sized pieces (peppers, tomatoes, broccoli, parsnips, carrots, or other)
  • 2 cloves garlic, finely chopped
  • 2 tsp olive oil
  • dash salt
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried rosemary or a tsp fresh ground rosemary
  • 1 medium onion, chopped
  • 2 T olive oil
  • 1 cup couscous
  • 1 cup vegetable or chicken broth
  • 1/2 cup grated cheddar cheese

Steps

  • Preheat the oven to 450 F
  • Toss the vegetables and garlic in a bowl with 2 tsp of oil, the vinegar and rosemary
  • Spread the vegetables on a cookie tray lined with foil or parchment paper, or well-sprayed with non-stick spray
  • Roast the vegetables for 20 minutes until they are tender

While the vegetables bake, prepare the couscous.

  • Fry the onions in a 2 T of oil in a small saucepan. When they become translucent, they are ready.
  • Add the couscous and chicken stock and bring to a boil.
  • Turn off the heat, cover the saucepan and leave the couscous to stand  for 5 minutes. The couscous will absorb most of the stock and be tender.
  • Stir in the cheese.
  • Layer the cheese into a dish and cover with the vegetables.
  • Serve.

Makes 4 servings.

Antipasto Salad

Posted on by

Ingredients

  • 1 small cauliflower, chopped small, but keep the florets
  • 1/2 pound fresh green beans
  • 1 leaf lettuce or romaine
  • Prosciutto cheese, thinly sliced
  • Italian salami, thinly sliced
  • Hard-boiled eggs
  • 2/3 cup Vegetable or olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic, crushed
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp mixed Italian herbs
  • 1 tsp finely chopped parsley

Comments

Antipasto means “before the meal” and traditionally forms the first course, or appetizer, in an Italian meal. However, there is no reason you can’t serve it as the main course.

Antipasto usually consists of cured meats, ripe cheeses and fresh marinated vegetables sprinkled with olive oil. Vary the ingredients of the salad according to taste and the options available in your refrigerator. It will be at its best if the herbs are fresh.

You will need a a cooking pot, covered bowl, whisk, a large salad platter and a sharp knife.

Makes 4 servings.

Directions

Step 1 Cook the cauliflower and green beans until tender but crisp. Steaming the veggies preserves more of the vitamins.
Step 2 Whisk together the oil, and vinegar, garlic, salt, herbs and parsley. A whisk or fork makes the oil and vinegar frothy. Salad dressing can be made ahead but you can make this while the veggies cook.
Step 3 Drain vegetables. Rinse with cold water and drain again. Place the veggies in a bowl and sprinkle them liberally with the dressing. Rinsing the veggies cools them down quickly so they stop cooking and stay crisp.
Step 4 Marinate in the refrigerator for at least 1/2 hour.
Step 5 Line a shallow salad bowl or platter with lettuce.

Arrange meats, eggs, and cheese in groups, and surround them with the vegetables.
Step 6 Garnish with a mix of whatever is in the fridge. For example: green pepper rings, spanish onion rings, marinated artichoke hearts, and anchovies. Garnish as desired. Tomatoes are a nice addition that add colour.

Serve extra dressing separately.

Almond Tart with Vegetables

Posted on by

Ingredients:

Pastry

  • 3/4 cup olive oil
  • 1-1/2 cups all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 eggs, beaten lightly

Filling

  • 2 medium zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 4 eggs
  • 1/2 cup evaporated skim milk
  • 2 tsp fresh basil, minced
  • 1 tsp fresh marjoram, minced

Comments

  • Grease a 9-inch tart shell with removable bottom.
  • Preheat oven to 350° F.
  • Serves 8
  • Experiment with other vegetables.

Directions

Step 1 – The Crust Combine almonds, olive oil, flour, 1 egg, salt and pepper in a large bowl, stirring well.
Step 2 Press into a prepared tart shell and refrigerate for 30 minutes. Refrigerating the crust allows the oil to cool and the mixture to consolidate.
Step 3 Bake crust for 20-25 minutes, until golden brown. Cool.
Step 4 – The Filling Slice the vegetables. Spray them with cooking spray and place them under the broiler on a cookie sheet or broiler pan, for 5 minutes. Turn and broil for another 4 minutes. Then let them cool.

Watch the vegetables as they broil and remove the pieces as they cook. They will change colour slightly and wilt at the edges.
Step 5 Whisk together the remaining ingredients. Stir in the vegetables and pour into the pie crust.

Throw away any vegetable bits that are charred. They will change the flavour of the dish.
Step 6 Raise the oven to 375°F. Bake the pie for 25-35 minutes, or until set. Serve hot or cold.