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Macaroni Fish Tunisian

November 24, 2014 in Course: Main, Course: Side dish


Macaroni Tunisian Fish of the best seafood dishes in Tunisia, it will not take a great time for their preparation and enjoy it . 


-400 g Macaroni

-10 garlic kernels

-Ground black pepper

-500 g meat fish large pieces

-5 tablespoons olive oil

-1 tablespoon and a half of tomato The putty

-2 Paper Rand


-Crushed red pepper

How to prepare: 

-The putty tomatoes are culinary with garlic oil.

-We add 2 cups of water gradually.

-We put red pepper and black pepper, fish and a pinch of salt and Rand over medium heat for 15 minutes to become sauce.

-In the meantime, we put a significant amount of water in a large saucepan and add the salt to him until boiling then put the amount of pastries coupled for 10 minutes then extract the amount of water from the dough and then we poured the sauce over the pasta and put above the whale and healing and happiness.

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by Sophia

Sweet Potato

October 22, 2014 in Course: Side dish, Cuisine: Fruits & Vegetables, Skill Level: Easy

3 large sweet potatoes
2 tablespoons olive oil
2 teaspoons onion powder
1 teaspoon sugar
1 teaspoon paprika
1.4 teaspoon dried rosemary
1 teaspoon garlic
Preheat the oven to 375degrees F.
I a shallow bowl, mix together all ingredients except potatoes, set aside.
Slice the sweet potatoes.
Cover each slice with seasoning mix. Place sweet potatoes on a baking sheet.
Bake them about 1 hours until tender.

Toasted Sourdough

October 16, 2014 in Course: Bread, Course: Side dish, Skill Level: Easy

1 loaf sourdough
Extra-virgin olive oil
Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

Wild Rice, Sausage, and Apple Dressingm

October 15, 2014 in Course: Side dish, Skill Level: Easy

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1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 Pink Lady or Braeburn apple, cored
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
pinch ground nutmeg
1 pound bulk Italian sausage
1/2 cup lightly toasted pecan pieces
1/4 cup dried cranberries
1/4 cup chopped fresh flat-leaf parsley
Combine the wild rice, water and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Cook time may vary depending on the brand of rice used.) Drain and set aside.
Preheat the oven to 325 degrees F.
Melt the butter in a large saute pan over medium-high heat. Add the onion, apple, celery garlic, thyme, nutmeg, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in the sausage, breaking it up with a wooden spoon and cook until it loses its rosy color, but not so much that it’s dry, about 5 minutes more. Stir in the cooked wild rice, pecans, cranberries and parsley into the vegetable mixture. (This can be made the day before. ) Transfer the mixture to a baking dish, cover with aluminum foil, and bake until heated through, 25 to 30 minutes.

Andouille Cornbread Dressingi

October 14, 2014 in Course: Side dish, Skill Level: Easy

1/4 cup olive oil
1 pound andouille sausage or other smoked sausage, chopped
1 cup chopped onion
1 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 tablespoons minced garlic
6 1/2 cups crumbled Jalapeno Corn Muffins, or other cornbread
1 tablespoon Emeril’s Creole Seasoning
1/2 teaspoon salt
1/4 freshly ground black pepper
1/4 teaspoon cayenne
5 cups chicken broth
6 tablespoons melted butter
Preheat the oven to 425 degrees F.
Heat the oil in a large skillet over medium high heat and add the sausage. Cook, stirring as needed until browned, about 3 minutes. Add onion, green onion, celery, bell pepper and garlic and continue to cook 5 minutes longer until the vegetables have softened.  Remove from the heat.
Add the crumbled cornbread to a large bowl.  Stir in the sausage and vegetables, Creole seasoning, salt, pepper, cayenne and chicken broth.  Mix thoroughly.
Brush a 1 1/2 quart casserole, 8 x 8-inch square pan, or 12-inch skillet with some of the melted butter. Drizzle the remaining butter over the cornbread mixture and stir to combine. Transfer the mixture to the casserole and bake in the oven for 50 minutes, stirring and scraping the bottom with a wooden spoon to distribute the browned bits and keep it from sticking, every 20 minutes, until browned on top.

Whipped Sweet Potatoes and Bananas with Honey

October 11, 2014 in Course: Side dish, Cuisine: Fruits & Vegetables, Skill Level: Easy

5 sweet potatoes
4 bananas, unpeeled
2 sticks unsalted butter, at room temperature
1/4 cup honey
Kosher salt
3/4 cup packed dark brown sugar
1/2 cup all-purpose flour
1 1/2 cups pecans, roughly chopped
Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don’t turn off the oven.
When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top.
Use your fingers to rub the remaining stick of butter, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes.


September 23, 2014 in Course: Side dish



Mig quilo de llenties, En aquest cas Pardines, Però com sempre posar-li les Que tingueu Més a mà, o les Mega us agradin.

1 Pebrot vermell
1 Ceba gran.

2 Pastanagues

3 Tomàquets Mitjans, tirant una Grans

1 Carbassa, no en si el Nom de Però si us fixeu en la Foto Segur Que la coneixereu jo les He Vist A El Vegades súper MOLTES. Aquesta És del nostre de-petit hort i de Aparició espontània, he, he.

1 Litre de brou de verdures

Mòlt Gingebre, cúrcuma, pebre negre, pebre vermell picant, curri, orenga, sal i oli d’oliva.


1a Tallem les verdures i Les sofregim, Les pastanagues, el pebrot vermell i la ceba la carbassa. Deixem que es vagin Fent un foc lent de com si féssim Concentrat sofregit 1.

 2a “Quan Tinguem les verdures ben sofregides li tirarem els tomàquets triturats, o SIMPLEMENT Passats Per ratllador 1, ESO SI, els abans de afegir-lo a la paella li haurem Lloc Una cullerada de Sucre i poc poc des de sal i La Resta de les espècies, Una culleradeta de gingebre mòlt, una culleradeta de cúrcuma, ungla de pebre negre el pebre vermell picant, ungla de curri i Una mica d’orenga. Ho afegim a la paella i deixem Que Vagi reduint un lent foc.

3a “A Una olla posem les llenties Juntament Amb El brou de verdures i el sofregit, esperem una cua bulli i Deixem més o menys a foc lent durant uns 40 minuts. I ja Les TENIM, fàcils de FER i Molt Saludables.


1a li tallem a la carbassa la instància de part superior, ja Que només utilitzarem la instància de part ampla of this.

2a marquem la de l’estafa Ajuda de la ONU retolador form Que vulguem FER, A Aquest cas UNS semicercles.

3a Amb L’Ajuda de l’ONU ganivet de punta i tall Bastant Que anem Donant forma al nostre d’Recipient, recomano us Fer-ho només la de l’estafa punta i els abans de buidar la carbassa.

4t Una Vegada: hem realitzat el dibuix Amb El Ganivet, passarem a buidar la carabassa Amb La Ajuda en this Cas d & una APARELL DE FER boleadoras.

5è Una Vegada la Tinguem Buida ens dedicarem a treure els l’vora Per Que aparegui la forma Que: hem Realitzat.

6è omplim i decorem Amb algunes Fulles i Una bitxo Per Aquell Qui li agradi el picant.

A us Que vénen ganes de provar-les, he, he

Una salutació i ja em comptareu.

Spinach Loaf

July 22, 2014 in Course: Side dish, Cuisine: Fruits & Vegetables, Skill Level: Easy


2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
Place the eggs and milk in a large bowl. Add the bread and stir to combine.
Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.


Meatball in a Tomato

July 21, 2014 in Course: Appetiser, Course: Side dish, Course: Snack, Cuisine: Fruits & Vegetables, Skill Level: Easy


1 1/2 cups diced bread
About 1/2 cup milk, to soften bread
4 large beefsteak tomatoes
Salt and pepper
3 tablespoons olive oil, plus a drizzle
1 tablespoon fresh thyme, chopped
1 teaspoon fennel seed
3/4 pound ground beef, pork and veal mix
Salt and pepper
A few grates nutmeg
1/4 cup grated onion
2-3 large cloves garlic, finely chopped or grated
1/2 cup flat leaf parsley, chopped and loosely packed
1/2 cup freshly grated Parmigiano Reggiano cheese, divided
1 large egg
1/2 cup panko breadcrumbs or large homemade breadcrumbs, divided
1 pint grape tomatoes or small cherry tomatoes, quartered
1/2 pound ball fresh mozzarella, cut into small dice
12 leaves fresh basil, rolled and very thinly sliced

Pre-heat the oven to 350°F.
Soak the bread in milk.
Cut about half an inch off the tops of the tomatoes and scoop out the seeds and heart of the flesh.
Drizzle the cavity of the tomatoes with the oil; season the tomatoes with salt, pepper and thyme.
In a small pan, heat 1 tablespoon olive oil, one turn of the pan, over medium-high heat. Add the fennel seed and stir, then add the meat and lightly brown. Season with salt, pepper and a few grates of nutmeg. Add the grated onion and garlic and stir for 2 minutes more. Transfer to a bowl to cool.
Squeeze the excess milk from bread and crumble into the cooled meat. Add the parsley, half the grated cheese and the egg. Fill the tomatoes with the mixture; cover and bake for 20 minutes.
Toss the panko or homemade crumbs with 2 tablespoons olive oil and combine with remaining cheese. Top the tomatoes evenly with the mixture and bake for 12-15 minutes more until lightly golden brown on top.
Combine the chopped cherry tomatoes with the mozzarella and basil and combine with your fingertips.
Serve the tomatoes in shallow bowls topped with some of the tomato-mozzarella-basil salad.


Wheat Berry and Farro Salad

July 14, 2014 in Course: Salad, Course: Side dish, Skill Level: Easy


1 cup wheat berries
Kosher salt and freshly ground black pepper
1 cup farro
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pomegranate molasses
1/4 cup plus 1 tablespoon olive oil
1 pint cherry or grape tomatoes
3 scallions, thinly sliced
Handful basil leaves, roughly torn
4 ounces aged goat cheese

Put the wheat berries in a medium saucepan, add 6 cups of water and salt and pepper. Bring to a boil, reduce heat and simmer until tender and chewy, about 1 hour, adding more water as needed. Drain any water that is left. Transfer the wheat berries to a large bowl.
Put the farro in another medium saucepan and add enough water to cover by an inch and salt and pepper. Bring to a boil, reduce heat and simmer until tender, 25 to 40 minutes, adding more water if needed. Drain any water that is left. Transfer to the bowl with the wheat berries. (The grains can be made up to a day in advance and refrigerated.)
While the grains cook, make the mustard vinaigrette. Whisk the vinegar, mustard, pomegranate molasses, salt and pepper to taste in a bowl. Whisking constantly, dribble in the 1/4 cup oil until the mixture is smooth and emulsified. Taste and season as necessary.
Heat a large skillet over high heat. Add the remaining 1 tablespoon oil, and when it is almost smoking, add the tomatoes. Season with salt and pepper and cook, tossing once or twice, just until the tomatoes have a few dark spots, about 4 minutes. Remove from heat, cool and halve.
Add the tomatoes, scallions and basil to the grains. Pour the vinaigrette around the sides of the bowl; toss and fold the salad together. Transfer to a platter and grate the goat cheese over top.