Category Archives: sides

tzatziki

this is the base formula…can easily scale up…(cause I love tzatziki!!)

  • 1 fresh cucumber grated, sprinkled w salt ( ~1 tsp), and set to drain in strainer for 20 min
  • 1 7 oz package fage total 2 % greek yogurt
  • 2 tsp olive oil
  • 1 large clove garlic finely minced
  • 1-2 tbsp chopped fresh dill

After cucumber has drained a good bit of its water, stir together with the rest of the ingredients and refrigerate at least an hour before serving…the longer the stronger the garlic.

 

basically from andromahi ❤

Advertisements

Greek Potatoes

  • 6 medium potatoes cubed
  • 1/2 c fresh lemon juice
  • 1/3 c olive oil
  • 2 tsp salt 1/2 tsp pepper
  • 1.5 tsp dried oregano
  • 2 cloves garlic minced
  • 3 cups hot water
  • chopped fresh parsley

Toss together the potatoes, lemon juice, oil, spices and garlic in a 9×15 pyrex.  Add the water.  bake uncovered for about 1/5 hours at 475 deg.  Stir every 20 min or so, adding more water to prevent sticking.  During the last 15-20 min allow the water to evaporate.

Garnish with parsley and serve.

From Jeri— a welcome addition to Pasxa lunch!

Cornbread stuffing

  • 1 batch cornbread (recipe on indian head corn meal bag) loosely crumbled
  • 1 package potato bread stuffing
  • 1 lb loose sausage
  • 1 large onion chopped
  • 1 cup diced celery
  • 2-3 cups stock
  • herbs–parsley, sage, thyme
  • 1 tbsp or so maple syrup
  • salt
  • pepper

Saute sausage until it browns.  Remove sausage and saute onion and celery until onion begins to turn translucent. combine all ingredients in big pot.  transfer to casserole and bake 30 min at 350–basically to heat thru.  It is best made early in the day and allowed to sit so flavors blend.

adapted from Nancy McAlister’s recipe

Koula’s Potatoes

  • 10 potatoes (yukon gold or red skinned) peeled and sliced
  • 1/2 lb bacon crispy
  • 1 c grated parmesean
  • 1 package knorr onion soup mix
  • 1 cup whipping cream

Place half of the potatoes in layers in 9 X 13 pyrex pan then sprinkle with bacon and1/2 c cheese and soup mix.  Add water to about a depth of one inch.  Layer the rest of the potatoes and pour cream over and sprinkle with remaining cheese.  Bake 1-1 1/2 hr at 350 until golden and the smell is killing you.

From Koula ❤

Broccoli and Bacon Salad

  • 1 head broccoli flowerettes
  • 1.5 cup toasted pine nuts or sunflower seeds or pepitas or chopped pecans…yeah, whatever!
  • 4 Tbsp minced onion
  • 1/2 lb bacon crispy and crumbled

Dressing:

  • 1/4 cup mayonaise 
  • 1 Tbsp vinegar
  • 1 Tbsp sugar
  • 2 tsps milk

Combine broccoli and onion and dressing and chill.  Mix in bacon and nuts just before serving.  ( I go light on the dressing…so this is actually dressing for a half recipe).

From Mom and Dad

 

Fruit Compote

  • Fruit compote---every Thanksgiving!!

    Fruit compote—every Thanksgiving!!

    1 can plums

  • 1 can peach slices
  • 1 can pineapple chunks
  • 1 can dark cherries (or 1 bag frozen)
  • juice from 1/2 lemon and 1/2 lime
  • 1 package coconut cookies or pecan sandies cumbled
  • 2 cups pecans
  • 1/4 c cherry liquor (Kijava)
  • 1/4 cup brown sugar (optional)

Note: This tastes the best when made the day before and served reheated the next day. Drain fruits and combine with lemon/lime juice, liquor, sugar and 1 cup of pecans. Put half of the fruit in a souffle casserole dish and cover with 1/2 of the crumbled cookies.  Place rest of fruit on top and top with remaining cookie crumbs and decorate with remaining pecans.  Bake approx 40 minutes at 350 deg until bubbling at edges.  It is best made the day before and served reheated the next day.

From Mom via Beverly Wolfson

potato latkes, smitten kitchen

Potato Pancakes [Latkes]

My formula is roughly this: a one-pound russet or baking potato to one small onion, a large egg, quarter-cup of flour, teaspoon of salt and a hefty pinch of black pepper. How many you yield has to do with how big you make them; I aim for small ones (approximately three inches across) and get about a dozen per batch.

But, if you’re not a formula person, here is a more official-like recipe:

  • 1 large baking potato (1 pound), peeled
  • 1 small onion (4 ounces), peeled
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Do ahead: Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.

via potato pancakes, even better | smitten kitchen.