Friday, May 12, 2006

Can be prepared in 45 minutes or less.
3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1 1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice

Preheat oven to 450° F. In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

Serves 2.

Posted by Diosa in • Gluten free • Side dish • Vegetable • Vegetarian
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Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.
4 8-ounce russet potatoes
4 tablespoons (1/2 stick) butter
3 tablespoons prepared hot English mustard (such as Colman’s but Dijon works well too)
1 cup whole milk
1 cup thinly sliced green onions

Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

Serves 4.

Posted by Diosa in • Gluten free • Side dish • Vegetable
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This recipe can be prepared in 45 minutes or less.
3/4 pound small red potatoes
2 1/2 ounces soft mild goat cheese (about 1/4 cup)
1 tablespoon unsalted butter
1/4 teaspoon fresh lemon juice, or to taste
1/3 teaspoon chopped fresh thyme leaves (optional)

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

Serves 2.

Posted by Diosa in • Gluten free • Side dish • Vegetable
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This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body’s absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Posted by Diosa in • Gluten free • Side dish • Vegetable • Vegetarian
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Sunday, January 08, 2006

4 large, fresh beets (2 1/2” diameter, trimmed, peeled and quartered (canned will not work for this, they have to be fresh beets)
6-8 cloves of garlic, quartered
1 Tbsp minced thyme (or the equivalent dried)
2 teaspoons Olive oil
1/4 cup + 1 Tbsp orange juice (fresh if you can)
2 Tbsp water

Preheat the oven to 375 degrees F.  When you handle the beets, I would recommend using vinyl gloves or those disposable deli-type gloves so the beet juice doesn’t stain your hands.  In a glass baking pan or casserole dish, combine the beets, garlic, hlf of the thyme and the oil.

In a small bowl, comine the orange juice and the water.  Pour over the beets.  Cover with foil and roast until tender 45-50 minutes.  Remove the foil and roast 10 minutes longer.  Serve, sprinkled with the remaining thyme.

Posted by Diosa in • Gluten free • Vegetable
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Tuesday, November 15, 2005

2Tbsp olive oil or cooking oil
3 shallots, cut into thin wedges (chopped onion works well here.  Think 1/4 cup or so)
1 1/2 t bottled minced garlic (or 3 cloves fresh)
8 cups fresh oyster, crimini or button mushrooms (I use portobella, but feel free to use your favorites)
1/4 cup snipped fresh mixed herbs (such as tarragon, rosemary, basil oregao, and/or parsley) or the equivalent dried herbs
Salt to taste
Pepper to taste

In a large skillet, heat oil over medium-high heat.  Add shallots/onion and garlic.  Cook and stir for 2 minutes.
Add mushrooms; cook for 6-8 minutes or until mushrooms are tender, stirring occasionally.  Stir in herbs, salt and pepper.

This is a reat side dish to almost any beef recipe, but I tend to have it ith the Beef tenederloins in wine sauce, as with the potobellas, it’s an intense dish.

Posted by Diosa in • Gluten free • Vegetable • Vegetarian
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Saturday, July 30, 2005

1 bunch broccoli
Olive oil
salt

Preheat oven to 450F (240C for electric or gas mark 8).  Cut the broccoli up into bite sized portions.  Lay in single layer on cookie sheet.  Drizzle with olive oil and sprinkle with salt.  Place in oven for 30-40 minutes, turning occasionally until tops are browned.

Posted by Diosa in • Vegetable • Vegetarian
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Wednesday, July 06, 2005

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.

Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.

Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

Another huge thank you to Rita for this one.  These were a hit at the fourth of July barbeque we had.

Posted by Diosa in • Vegetable
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Monday, July 04, 2005

1 1/2 lbs fresh green beans (frozen works well too)
1/3 cup diced red pepper
4 1/2 t olive oil
4 1/2 t water
1 1/2 t white wine vinegar
1 1/2 t spicy brwon mustard
3/4 t salt
1/4 t pepper
1/8t garlic powder

Place beans and red pepper in a steamer basket.  Cover and steam for 7-8 minute sor until crisp-tender.  Meanwhile, in a bowl, whisk together the remaining ingredients.  Transfer bean mixture to a serving bowl; add vinegrette and stir to coat.

(ed) This recipe came out of Taste of Home’s Low-Carb recipe book.  It’s a great one for people who aren’t really fond of green beans (me) or just as a way to jazz them up. Makes roughly 8 servings.

Nutritional info (per 1/2 cup serving) - 43 calories, 2g fat, 5g carbs (3g fiber)

Posted by Diosa in • Gluten free • Low Carb • Vegetable
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