Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Greek Lemon Potatoes-Lemoni Patatas


These potatoes are so delicious!
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Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The  lemon juice marinate gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends.

Photo Apr 26, 3 39 50 PM

The ingredients are few.  All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, low sodium chicken broth, olive oil, and Kosher salt and black pepper.

Photo Apr 26, 4 36 35 PM

Greek Lemon Potatoes

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
13 x 9 casserole dish  square or oval
3- 9 x 9 or 8 x 8 disposable pans for transport

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
4 minced garlic cloves
1 heaping tablespoon dried Greek oregano (regular dried oregano is fine)
1-1/2 tablespoons Kosher salt
1-1/2 teaspoons freshly cracked black pepper
1 quart of unsalted chicken stock- ( you can substitute lamb or beef stock)

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip lock bag, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400 degrees F.

Evenly transfer the potatoes and marinate into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinate (sauce) left over in the (casserole dish) disposable pans after roasting.

Once cooking time is up, turn the oven to the broiler setting. Place the pans under the broiler for 5 minutes to crisp them up.

 

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Cilantro-Lime Brown Rice With Black Beans


Let's DishAn Easy

Side Dish

That’s

Gluten Free!

 

 

 

 

 

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick cooking brown rice for this dish. Truth be told I wasn’t sure about the taste of a quick cooking brown rice. The rice has a slightly nutty flavor. It’s really delicious.  There are some really great products available in local grocery stores today.  I’m okay with taking advantage of semi-homemade dishes.  It definitely allows for more TV time.

 

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time 20 minutes
Yields: 6 servings

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large bowl.  Add in the rinsed and drained black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally toss all the ingredients together.

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Stuffing Muffins


 

2016-11-24-07-26-51

Stuffing muffins are a great way to serve this traditional side dish. My guests are always amazed when they see these on the table. Just as easy to make as baking the stuffing in a casserole dish

Equipment: 12 cup muffin tin
Prep Time: 15 minutes
Cook Time: 25 minutes
Yields: 12 muffins
Total Time: 40 minutes

Ingredients:
1 pound,  skins removed and browned, sweet Italian sausage  (drain excess grease completely)
2 tablespoon of olive oil
1 stick of unsalted butter
4 ribs of celery washed and trimmed into sticks, then diced
1 sweet onion, chopped
1/2 cup of golden raisins
2 tablespoon poultry seasoning
2 tablespoons of chopped fresh sage leaves
1/4 cup of freshly chopped flat leaf Italian parsley
1 tablespoon Kosher salt
1 teaspoon black pepper
8 cups of Pepperidge Farm cubed bread
1 quart box of unsalted chicken stock

Directions:
Preheat oven to 375 degrees F. Convection- 350 degrees F.
Preheat 2 large saute pans over medium high heat. To the first pan add 1 tablespoon of olive oil, along with with the skinless sausage links. Using a wooden spoon break the sausage apart and cook until golden brown, about 10- 15 minutes. Drain the excess grease from the sausage completely and set into a large bowl.

In the second saute pan, add 1 tablespoon of olive oil and 4 tablespoons of butter. While the butter is melting add in the chopped fresh sage leaves. Add in the onions and celery as you chop them. Sprinkle with salt, pepper, and poultry seasoning. Now add in the golden raisins. Saute for 5-6 minutes to begin to soften the vegetables. Lastly, add in the chopped parsley and turn the heat off.

Add the veggies and bread cubes to the bowl with the cooked sausage. Mix all the ingredients until combined.  Using a ladle, moisten the stuffing with the with the chicken stock until bread is soft not wet. This may use almost all the box of stock.

Using the reserved butter,  liberally butter the muffin cups. Use an ice cream scoop to fill and mound up the stuffing into the muffin tins. Bake until set and crisp on top, 12-15 minutes. Keep a close eye on them as they cook, times could vary slightly.  Carefully remove the stuffing muffins to a platter and serve hot or at room temperature.

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Yellow Rice


rice-with-mixed-vegetables

Sometimes cooking rice can be somewhat intimidating for the home cook. I know it was for me as a young girl wanting to get it right. This recipe I’m going to show you is easy and full proof in making perfect rice every time. One important thing to remember is to have a heavy bottom pot with a tight fitting lid.

The reason I chose to make yellow rice is because in my next post, I’ll be serving it with Curry Chicken. What makes the rice yellow is a spice called, Tumeric. This spice is used in a lot of Indian cooking and is know for being terrific antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor to the rice.

I’m posting this dish under two categories, “vegetarian recipes” and “side dishes”.  As I mentioned earlier, I’m serving this with Curry Chicken so I’m using an unsalted chicken stock to echo the flavors in the overall dish. You can substitute water or vegetable stock, as a personal preference, when making any rice dish.

rice-with-mixed-vegetables

Ingredients:
2 tablespoons of olive oil
1-1/2 cups of long grain rice ( Basmati rice)
3 cups of unsalted chicken stock ( water or vegetable stock)
2 tablespoons of ground Tumeric
1 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
2-1/2 cups of thawed frozen mixed vegetables (optional)

Directions:
In a separate saucepan bring the unsalted  chicken stock (water, or vegetable stock), Tumeric, Kosher salt, and black pepper up to a boil. In a heavy bottom pot, on medium -high heat, add olive oil and rice to the pot. Stir the rice until coated with the olive oil. Toast the rice stirring continuously,  until the rice turns translucent, about 2-3 minutes. Pour the boiling chicken stock over the rice. Stir and wait until the rice comes up to a hard boil. Immediately turn the heat down to the lowest setting. Carefully cover the pot tightly with a piece of foil and then place the lid on. Cook the rice for 20 minutes and don’t peek.

Note: If adding vegetables to the rice, make sure they are completely thawed and at room temperature.

Remove the lid and foil, add in the thawed frozen vegetables and gently fluff with a fork, mixing the vegetables throughout. Place the lid back on allowing the vegetables time to warm through completely. Rice is best served hot.

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