Cara's Yummy Recipes » Salad and Side dishes

Brussell Sprouts

Cara — Sat, 21 Aug 2010 21:45:27 +0000

Ingredients

brussell sprouts
olive oil
sea salt
pepper

Directions

Preheat oven to 450.

Cut brussell sprouts in half. Place on foil covered baking sheet. Drizzle with olive oil and salt and pepper to taste. Bake for 20-25 minutes without turning.

Nick’s Sweet Potato Fries

Cara — Sat, 21 Aug 2010 21:21:21 +0000

Ingredients

1 sweet potato
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
1/8 teaspoon black pepper
honey

Directions

Preheat oven to 425.

Cut sweet potato into strips. Put into gallon ziploc bag. Add olive oil and toss. Mix herbs. Add to ziploc bag and toss.

Place on baking sheet. Bake for 15 minutes, turn and bake 15 minutes more.

Remove from oven and drizzle honey on the fries.

Herbed Potato Salad

Cara — Sun, 01 Aug 2010 15:22:01 +0000

Ingredients

3 pounds Yukon gold potatoes
1 cup dry white wine
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Spicy Quinoa Salad

Cara — Sun, 18 Jul 2010 16:03:39 +0000

Ingredients

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

Directions

Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves four.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Dill Chicken Salad

Cara — Mon, 30 Jun 2008 15:21:55 +0000

Ingredients

1/3 cup mayonaise
1/4 cup plain yogurt
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 cups cooked, cubed chicken
1/4 cup onion, diced
2 cups celery, thinly sliced
1/4 cup green pepper, diced

Directions

Combine all ingredients, chill

Topic – My News: Mobiles Get ringtones online Tunings Cars Xanax online Cheap pharmacy shop Valium online Bracelets Green Card Information Rington Ear rings mp3 music for mobile Medical tests Credits šbles Building materials Underwear Phentermine online FDA Approved Pharmacy Boots Ambien online Sportswear Tramadol online Free Ringtones Phentermine No Prescription Suits Best Ringtones Replica Rolex Sale Auto Online notebook shop Boats Blog Search the Web Cheap drugs online shop Evening dress Ornaments Top casino Intimate goods Cases Credit Hydrocodone online Autos ya.by Download Ringtones Free Ringtones Dating Vicodin online Pills, Compare pills, Reviews pills Chronometer Cigarettes Cialis online Necklace Soma online Top auto-moto Fioricet online auto-moto Yachts Balans Medicine news Chairs Adipex online Sport Betting Loan Online Rolex Replica Cigarette Ladies handbag

Scalloped Potatoes

Cara — Thu, 03 Jan 2008 03:13:24 +0000

Ingredients

5 Yukon Gold potatoes
2 tablespoons butter
2 tablespoons flour
1 cup of milk
1-1.5 cup grated gruyere
1/2 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon nutmeg

Directions

Heat oven to 350.

Wash, peel and thinly slice potatoes.

Melt butter in a sauce pan over medium heat. Add flour and whisk together, cook for 2 minutes or until the flour browns slightly. Add milk and stir with whisk until thickened and bubbling. Remove from heat. Immediately add gruyere and stir with a spoon. Add salt, pepper and nutmeg.

Spray glass baking pan with PAM. Layer 1/3 of the potatoes evenly in bottom of pan and cover with 1/3 of the cheese sauce. Repeat with 2 additional layers. Cover with foil and bake for 75 minutes. Uncover and bake until browned, about 10 minutes.

Roasted New Potatoes

Cara — Wed, 02 Jan 2008 03:55:53 +0000

Ingredients

6 new red potatoes, quartered
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon rosemary

Directions

Heat oven to 400.

Mix potatoes, olive oil, salt and rosemary in a small bowl. Place in an even layer in a baking dish. Bake 30 minutes, or until done.

Sauteed Rosemary Mushrooms

Cara — Wed, 02 Jan 2008 03:51:59 +0000

Ingredients

1 1/2 tablespoons butter
3 cups button mushrooms, quartered
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon rosemary

Directions

Heat butter in a pan over medium heat. Add mushrooms, salt, garlic and rosemary and saute 5 minutes until done.

Wild Rice Salad

Cara — Mon, 04 Sep 2006 00:03:34 +0000

Ingredients
* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

Directions
# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Summer Pasta

Cara — Wed, 05 Jul 2006 18:23:27 +0000

Ingredients
* 1 pound fresh pasta
* 1/2 cup white wine
* 2 cloves garlic
* 1/2 pound green beans
* 1 pint cherry tomatoes

Directions
# Cook pasta according to directions on package. Blanche the green beans.
# In a sauce pan over medium heat, boil wine until reduced. Add garlic and cook, stirring, for 3 minutes.
# Combine the pasta, vegetables and sauce. Serve with chicken marinated in wine and barbequed.