Tag: side dish

Posted on » by Michael » Theme:

Gallo Pinto (Costa Rican Beans and Rice)

https://stripedspatula.com/gallo-pinto/

gallo pinto in wooden bowl

Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious traditional Costa Rican dish. It’s a cinch to prepare, too!

  • Course Breakfast, Side Dish
  • Cuisine Costa Rican
  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Servings 8 to 10 servings
  • Calories 165kcal
  • Author Amanda Biddle

Ingredients

  • 2tablespoonslight-tasting oil(vegetable, mild olive, canola)
  • 1red bell pepper, chopped
  • 1small yellow onion, chopped
  • 2clovesgarlic, minced
  • 2cupscooked black beans , in 3/4 cup reserved cooking liquid*
  • 1/4cupSalsa Lizano**
  • 3cupscooked rice, preferably, day-old and refrigerated
  • 1/4cupchopped fresh cilantro

Instructions

  1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
  2. Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano (we added about a tablespoon extra).

Notes

*Low-sodium canned beans in their liquid can be substituted here if time is of the essence. But, if you do have the time to soak and cook beans from dried, the flavor and texture will be a big reward!

**Salsa Lizano is essential to this dish. It’s available in some Latin markets, much to my pleasant surprise, in the International aisle at my local grocery store, and can be ordered online.

If you’re absolutely unable to locate Salsa Lizano, you can make this recipe with Worcestershire Sauce, but the flavor will not be traditional. If using Worcestershire Sauce, add ground cumin to the rice to bring some of the smokiness of the Lizano to the dish (start with 1/2 teaspoon and increase, to taste, from there).

Nutrition

Calories: 165kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Sodium: 251mg | Potassium: 273mg | Fiber: 3g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 22.7mg | Calcium: 35mg | Iron: 1.5mg

This recipe appeared on stripedspatula.com.

 

Posted on » by Michael » Theme:

Corn Fritters

  • 20 mins
  • Prep:10 min   Cook:10 mins
  • Yield:12-15 portions (12-15 servings)

This scrumptious recipe for corn fritters is a real treat that will make everyone happy. It’s also vegetarian and can be made gluten-free. The batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry a few minutes for the yummiest savory fritters ever. It’s an easy dish that is terrific as an appetizer, snack, or finger food for a party. For a dip, we like them with Thai sweet chili sauce, which is now available in most grocery stores―look for it in the Asian section. Or make your own homemade sauce with the recipe (below). Enjoy!

Ingredients

  • 1 cup rice flour (or scant 1 cup all-purpose white flour)
  • 1 teaspoon baking powder
  • 2 tablespoons fish sauce (or 1/4 tsp. salt for vegetarians)
  • 2 tablespoons soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 2 flax eggs *
  • 1/2 block medium or firm tofu (about 1 cup; cut into small cubes)
  • 1 cup corn (cut fresh off the cob or frozen)
  • 4 green onions (sliced)
  • 1 cup coriander (loose, fresh chopped)
  • 1/2 bell pepper (green, diced)
  • 1 green chili (fresh red or green, minced, or 1/2 teaspoon. cayenne pepper)
  • 1/3 teaspoon turmeric
  • Garnish: 1 bottle Thai Sweet Chili Sauce (to serve)
  • 1 cup canola (or other vegetable oil for deep-frying)

Prepare

1 flax egg= mix 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.

Steps to Make It

  1. Add fish sauce or salt, and soy sauce to flax eggs. Whisk together.
  2. Add tofu, corn, green onions, coriander, bell pepper, chili, and turmeric. Stir together.
  3. Mix the baking powder with the flour (this can be done right in your measuring cup). Add this to the wet mixture a little at a time, stirring to form a thick mixture. Taste-test it for salt, adding more fish sauce, or salt if not salty or flavorful enough.
  4. Heat the oil in a wok or small frying pan over medium-high heat (the oil should be at least 1 inch deep). When bubbles begin to rise from the bottom of the pan, try dropping in a 1/4 tsp. of the mixture. If it sizzles right away, the oil is ready.
  5. Drop heaping tablespoons of the mixture into the oil – each one will be a fritter. Tip: Odd shapes are desirable (see photo). Fry at least 1 minute before disturbing – or until they have a more solid form – then gently turn. Fritters are done when they’re golden-brown on both sides. Remove from oil and allow to drain on a clean tea towel or paper towel.
  • Nutritional Guidelines (per serving)
  • 200 Calories
  • 17g Fat
  • 8g Carbs
  • 4g Protein
Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/