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Side Dishes

Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

Print Recipe
 Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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Gluten Free, Salads, Side Dishes

Lime and Jalapeno Corn Salad

July 23, 2017

Lime & Jalapeno Corn Salad with Watermelon

I was craving watermelon this weekend and decided to try out a new recipe. This Lime and Jalapeno Corn Salad with Watermelon tasted great with feta cheese.  The sweetness of the watermelon and corn balanced with the spiciness of the jalapenos were a great combination.  Adding the Feta cheese balanced it all out along with freshly squeezed lime juice.

Lime & Jalapeno Corn Salad with Watermelon

I boiled the corn because I was in a hurry to pull dinner together quickly.  However, grilling the corn would have made this salad taste even better!

Watermelon

Summertime is the best because I absolutely love watermelon.  It’s so refreshing especially when it’s over 100 degrees outside.

Print Recipe
 Lime and Jalapeno Corn Salad
Lime and Jalapeno Corn Salad with Watermelon
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Clean the corn and rinse, and then place water in a large pan and boil for approximately 10 minutes. Note: Grilling the corn would make this salad even better if you have the time!
  2. Take the corn out of the pan of water and let cool, then cut the corn from the cob and place in a large bowl.
  3. Add the finely chopped jalapenos, diced watermelon and feta cheese and mix well.
  4. Add the juice of 3 limes and mix.
  5. Add salt and pepper to taste and serve.
Recipe Notes

You can add cilantro to this recipe as well.

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Salads, Side Dishes

Butternut Squash Salad

December 4, 2016

My husband and I went to dinner at our very close friends Marlisa and Robert’s house, so I decided to get creative with my salad ingredients since I know they are foodies too and would appreciate it.  I made a pumpkin puree vinaigrette to go with it.

GourmetGirlDoesRE

Salad Ingredients:

  • 1 package of pre-cut butternut squash from Trader’s Joes
  • 1 to 1.5 cups pecans, caramelized
  • 1/2 to 3/4 cup pomegranate
  • 1/2 red onion, finely chopped
  • 1 to 2 pears sliced thinly
  • 1/2 to 1 cup crumbled blue cheese
  • 1 to 2 packages spinach or mixed greens (I used spinach)

Vinegarette Ingredients:

  • 1/4 cup pumpkin puree
  • 1/2 cup champagne or apple cider vinegar
  • 2 table spoons maple syrup
  • 1 to 2 teaspoons Dijon mustard
  • 1 to 2 garlic cloves finely minced
  • ½ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil

Directions:

  1. In a medium size bowl mix all the vinaigrette ingredients with a whisk and refrigerate until you are ready to serve the salad.
  2. Roast the butternut squash in the over at 400 for approximately 30 to 45 minutes with a bit of olive oil.  Stir occasionally.
  3. When the butternut squash is done, place on a plate with a paper towel underneath to get rid of as much oil and moisture as you can and set aside.
  4. Carmelize the pecans by putting about 1 tablespoon of butter with brown sugar at medium heat and stir constantly.  I always eye ball how much sugar to put in.  Be careful not to burn.  Take off heat and place on parchment or wax paper to let cool down.  Once cool, you can separate any pecan pieces that might have stuck together.
  5. Mix the lettuce with all the other ingredients and then add the vinaigrette.

Other items that would probably taste awesome in this salad would be:

  • Pumpkin seeds instead of pecans
  • Feta cheese instead of blue cheese
  • Real bacon bits
  • Dried cranberries
  • Fresh blueberries

 

Appetizers, Dinner, Party Food, Side Dishes

Muffin Tin Potatoes Gratin

October 10, 2016

I decided to make muffin tin potatoes gratin using sweet potatoes.  There are so many cool things you can cook in a muffin tin, and it makes for a better presentation if you have guests.

GourmetGirlDoesRE

Ingredients:

  • 4 to 6 sweet potatoes
  • 1 block Gruyere cheese (about 6 cups)
  • 1 cup whole milk
  • 2 cups heavy cream
  • nutmeg to taste
  • cayenne pepper to taste
  • salt and pepper to taste

Directions:

  1. Peel the potatoes and then use a mandolin to cut the potatoes into thin slices.  If you do not have a mandolin, use a knife to get the potatoes as thin as possible.  Mandolins are so worth the money, so I would recommend getting one if you don’t already have one.
  2. Place potatoes in a bowl and fill with water and salt.  This will ensure that they don’t brown before you are ready to put everything together.
  3. Shred the Gruyere cheese and set aside.
  4. Cook the milk and heavy whipping cream on medium heat, and add all the spices.  I usually do equal amounts of nutmeg and cayenne pepper.
  5. Add 1/2 of the shredded cheese and stir until the cheese is melted, and then set aside.
  6. Grease muffin tin.
  7. Drain the potatoes and pat down before putting them into the muffin pan.
  8. Layer the potatoes into each muffin tin slot.
  9. Pour the milk, cream and cheese mixture into each tin.  Be careful about pouring all the way to the top because it will overflow.  Leave a bit of room at the top.
  10. Add remaining Gruyere cheese to the top.
  11. Heat oven to 350.
  12. Place the muffin pan onto a cooking sheet to ensure it doesn’t spill into your oven.
  13. Cook approximately 40-45 minutes.
  14. Cool for at least 10-15 minutes before serving.  I put two servings onto each plate right on top of each other.
  15. Potatoes gratin pretty much goes with any type of meat (chicken, pork, beef or fish)!

Enjoy!!!

 

Comfort Food, Dinner, Holiday Cooking, Holiday Recipes, Side Dishes

Savory Yams with Kale

October 4, 2016

In preparation for the holiday season I am playing around with yams, pumpkin and butternut squash, so I came up with this savory yams with kale side dish that came out pretty good.

GourmetGirlDoesRE

Ingredients:

  • 3 to 4 yams, chopped into chunky bites (leave skin on) – you can use sweet potatoes as well
  • 1/2 red onion, chopped
  • 3 to 4 tablespoons olive oil or grape seed oil
  • 1 to 2 cups chopped fresh kale (you can buy frozen as well)
  • 1/3 to 1/2 cup dried cranberries
  • cayenne pepper to taste
  • Irish Garlic Salt or sea salt, pepper, garlic and parsley to taste

Note:  I buy the Irish Garlic Salt from a gal who makes it locally and it’s amazing!  It has sea salt, lots of garlic, parsley and other spices.  I use it on potatoes, beef, chicken and so much more!

Directions:

  1. Heat oven to 400.
  2. Add the chopped yams, olive oil/grape seed oil, chopped onions, cranberries and spices and stir.
  3. Cook for approximately 45 minutes.  Take out half way to stir and see if you need more oil.
  4. Goes great with beef, chicken or pork!
Low-Carb, Salads, Side Dishes

Clean Eating Salad

September 30, 2016

I was on a 21 day whole body cleanse, and I could not have dairy, gluten, carbs, caffeine, sugar, and so much more!  You can imagine how hard it is to eat when you have these many restrictions.  I was playing with veggies, and came up with this clean salad that tasted pretty good.

GourmetGirlDoesRE

Ingredients:

  • 1 red bell pepper chopped
  • 1 large container of heirloom cherry tomatoes cut in half
  • 1 cucumber with the skin off and chopped
  • 1 avocado chopped
  • Dijon mustard vinaigrette (see below)
  • salt and pepper to taste

Dijon Vinaigrette Recipe:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon campaign vinegar or apple cider vinegar
  • 1 garlic clove, finely chopped
  • ½ cup extra-virgin olive oil

Directions:

Although I think the directions speak for themselves, here you go…

  1. Make the vinaigrette and set aside.
  2. Chop all the veggies and place in bowl.
  3. Add the vinaigrette and stir.
  4. Add salt and pepper to taste.

I like to use either sea salt or Himalayan salt.

Brunch, Lunch, Pasta, Side Dishes

Caprese Pasta Salad

September 30, 2016

We had a community get together recently for end of summer, and I decided to make a caprese pasta salad.  I always love caprese salads, so this is just a different take on it!

GourmetGirlDoesRE

Ingredients:

  • Penne or Bow Tie Pasta (1 package)
  • 2 to 3 tablespoons pesto
  • 2 to 3 tablespoons mayo
  • Heirloom cherry tomatoes to give more color (if you cannot find them just use cherry or grape tomatoes) – one large container or 2 small containers
  • 1 package of basil (remove leaves from stem)
  • 1 small package of pine nuts (about 1/3 cup)
  • 2 containers of Mozzarella Balls
  • 1/2 to 1 cup parmesan cheese
  • salt and pepper to taste

See my pesto recipe below!

Directions:

  1.  Cut cherry or grape tomatoes in half and set aside.
  2. Cook pasta per package instructions, drain and place in bowl.
  3. Immediately add the pesto and mayo.  It’s easier to mix when the pasta is still warm.
  4. Add the rest of the ingredients except for the basil and Mozzarella balls.  Wait to add when the pasta has cooled down to add the Mozzarella balls.  Do not add the basil leaves until you are ready to serve otherwise they will wilt.
  5. Refrigerate for at least 10-20 minutes before serving.

Pesto

Pesto Recipe

  • 2 cups fresh basil leaves (about 1 large bunch)
  • 3 cloves garlic
  • ½ cup pine nuts (or walnuts)
  • 3/4 cup freshly grated hard cheese such as Parmigiano-Reggiano or Pecorino-Romano cheese, or a combo of the two
  • ½ cup olive oil
  • Kosher salt to taste

Directions:

  1. Combine all the ingredients except the oil and cheeses in a food processor. Pulse until the pesto is blended into a slightly coarse paste.​
  2. Transfer to a bowl and stir in the oil and cheeses.​
  3. To serve with pasta, you can toss the cooked pasta directly with the pesto. Or, if you want to thin out the pesto sauce a little, add a spoonful or two of the hot pasta water to the pesto, then toss with the cooked pasta and serve right away.

 

Pasta, Salads, Side Dishes

Pasta Salad

May 18, 2016

I cannot claim this recipe because I got it from a friend who got it from someone else.  It is always a hit when I make this pasta salad.  The main ingredient is pesto, but sometimes I will make a chipotle aioli sauce instead which is also very good.  I also switch it up by putting different ingredients depending on what I have or am looking to try a new version.

GourmetGirlDoesRE

Ingredients:

  • 1 package of bow tie pasta (penne pasta would be good as well)
  • 1 package cherub tomatoes cut in half
  • sun-dried tomatoes (optional), 1/2 to 1 cup julienne style
  • 1 to 2 small cans of chopped black olives
  • 1/3 to 1/4 cup pine nuts
  • 1 can of artichoke hearts cut up into bite size pieces
  • 1 small container of pesto sauce (homemade is always good too)
  • approximately 1 to 2 cups of mayo (try 1 cup first and see how it all blends together)
  • 1 to 2 cups or more of parmesan cheese

Directions:

  1. Cook pasta per package instructions.
  2. Drain and place in large bowl.
  3. While the pasta is still hot, mix in the pesto and mayo.
  4. Add the other ingredients and let sit for at least 15-20 to allow all the flavors to mix together.

This can be made the day before.  You can always add more mayo or pesto if needed.   The original recipe I got did not have fresh tomatoes, just sun-dried tomatoes.  I like the fresh tomatoes better, but both are really good.   The original recipe also included turkey meat, which you can add.  Chicken would also be good in this.

Other things I have added before was fresh spinach, feta cheese or cubes of gruyere cheese, and salami cubes vs. turkey or chicken.

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