Advertisements

Let's Dish With Linda Lou

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

Whole Grain Mustard Oven Roasted Potatoes

2015-06-11 15.43.21

This has to be my favorite side dish. My Whole Grain Mustard Oven Roasted Potatoes are a great side dish and pairs really well with chicken or pork. I wanted to post this recipe in the vegetarian and gluten-free categories because I believe those that live a “meat-free” or “gluten-free” lifestyle will enjoy these potatoes as much as I do. This dish is so delicious and simple I’m going straight to the ingredients and directions.

2015-06-11 14.14.12

2015-06-11 14.17.42

2015-06-11 14.16.03

2015-06-11 14.21.53

2015-06-11 14.26.30

2015-06-11 15.07.34

2015-06-11 15.43.21

Prep Time: 10 minutes
Cooking Time: 50 to 60 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, large mixing bowl

Ingredients:
2 pounds of small Yukon gold and red potatoes, halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large yellow onion, thick sliced half moons
2 teaspoons of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh dill, chopped

Directions:
Preheat oven to 425-degrees F.
Wash, dry, and cut the potatoes in half.  In a large mixing bowl add the halved potatoes sliced onions, olive oil, whole grain mustard, Kosher salt, and freshly ground black pepper. Toss really well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet pan.

Roast for 50 to 60 minutes. Halfway through roasting, flip all the onions and potatoes over to brown on all sides. Return to the oven to finish roasting. When finished, transfer to a serving bowl and sprinkle with chopped Italian flat-leaf parsley and dill. That’s all there is to making my Whole Grain Mustard Oven Roasted Potatoes.

Advertisements
Leave a comment »

Sautéed Haricots Verts With Toasted Almonds

 

Haricots Verts With Almonds

Being a lover of all types of beans, I’d have to say the most elegant of them all, the Haricots Verts. These are the fancy French-style string beans you may see served alongside an extravagant entrée in a restaurant. Not any more! Haricots Verts are available in most grocery stores today.

Recipe for my Sautéed Haricots Verts With Almonds pairs perfectly with chicken, fish, pork, or steak and is super delicious.

Image

Image

Image

Image

Image

Image

Image

Image

Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Yields: 2 to 4 servings
Equipment: 3-quart saucepot, colander, 12-inch sauté pan, large mixing bowl, large serving bowl

Ingredients:
1 pound of Haricots Verts, trimmed
2 tablespoons of olive oil
2 small shallots, peeled and thinly sliced
1 garlic clove, thinly sliced
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup of slivered almonds, toasted
1 large sprig of fresh dill, optional

Directions:
Over medium heat add the slivered almonds in a single layer to a dry sauté pan. Heat them, stirring or tossing them frequently until they turn golden brown and start to smell around 2 to 3 minutes. Transfer to a bowl and set aside.

Start by washing the beans in a colander. Next, line the beans so all the stems are laying in the same direction, cutting off (the ugly end) the tops. After they’re all cleaned, place all the green beans in 3 quarts boiling salted water to *blanch for 2 to 3 minutes. Using a pair of tongs or spider, transfer the beans immediately into an *ice bath. This will shock the beans, stopping the cooking process and set their vibrant green color.

When the beans no longer feel warm to touch, drain in a colander and dry thoroughly with paper towels.

In a large sauté pan over medium heat, add olive oil, swirl to coat. Add sliced shallots and sliced garlic, Kosher salt, and black pepper. Cook for 2 to 3 minutes until shallots are translucent and tender.

Add the Haricot Verts, cook for another 5 minutes or until lightly charred, stirring occasionally. Toss in the toasted slivered almonds, stir to combine.

Transfer the Sautéed Haricots Verts With Toasted Almonds to a large serving bowl. Serve hot.

To *blanch is the process that stops enzyme actions which can cause loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps prevent loss of vitamins.

*ice bath is a combination of water and ice. It’s used to quickly stop the cooking process, especially when blanching or parboiling ingredients.

Leave a comment »

Fast Homemade Garlic Dill Pickles

Fast Homemade Pickles

I love a great dill pickle, one that’s crunchy and makes your cheeks cave in a little, know what I mean. I also love bread and butter pickles, but this recipe is for Fast Homemade Garlic Dill Pickles, I paired my Slow Cooked Pulled Pork On Freshly Baked Ciabatta Rolls with these Fast Homemade Garlic Dill Pickles because you need to add a little acidity to dishes that cook for a long time. It just brings the dish back to life. This pickle recipe is so easy and so fast, no canning, no sterilizing, none of that, just a quick side of pickles when you want them.

Pulled Pork Sandwich

Image

Red Onion

Pickling Spice.JPG

Image

Image

Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 2 1-pint Mason jars of pickles
Equipment. Hand-held Mandolin slicer, 3-quart saucepan

Ingredients:
1 package (6) of Persians (small Kirby cucumbers)
4 tablespoons of dill, chopped
1/2 red onion, sliced into half-moons then thinly sliced
2 radishes, thinly sliced (optional)
3/4 cup of white vinegar
3 garlic cloves, thinly sliced
1/3 cup of granulated sugar
1 teaspoon of Kosher salt
2 tablespoons of pickling spice
1 fresh bay leaf (substitute dried)
1 pinch of red pepper flakes (optional)

Directions:
I start out with those cute little Kirby cucumbers and a little tool know has a hand-held mandolin that puts the ridges in the slices. Slice all the cucumbers and place them into a medium-size bowl along with fresh dill, the sliced onions, and sliced radishes.

In a small saucepan add white vinegar, sliced garlic, granulated sugar, Kosher salt, pickling spice, bay leaf, and (optional) crushed red pepper flakes. Over medium heat bring this liquid up to a simmer until all the sugar has dissolved. Reduce the heat to medium-low and simmer for 15 minutes. Using a mesh sieve, pour the hot liquid over the bowl containing the sliced cucumbers.

Allow the pickles to sit in this delicious liquid at room temperature for at least 10 minutes. You could also refrigerate them if you want to serve them chilled. Now you can have these Fast Homemade Garlic Dill Pickles whenever you like.

Fennel Slaw

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

2 Comments »

%d bloggers like this: