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Archive for the ‘Side dish’ Category

Mini Filled Omelette

Posted in Breakfast, Lunch, Side dish, tagged , , , on March 4, 2013 | 4 Comments »

Mini Filled Omelette

The other night I was looking for a different type of side-dish for my Flounder and I remembered seeing this omelette presentation on another food blog. It’s a fun way to make an omelette, not to mention that making it this way keeps the portion size in check and the presentation is nicer than your typical omelette. As for the fillings, you can dream up whatever you like or maybe use up that little left-over you have sitting in the fridge. Some filling ideas could include spinach, diced tomatoes, left-over cooked vegetables like asparagus or left-over cooked meats like shrimp or chicken or perhaps some processed meats like Prosciutto or Ham. Add some fresh herbs for added flavor like parsley, chives or basil and your cheese could be a good Goat cheese, Feta, Cheddar or Gouda. The sky is the limit. Here is what I put in mine (and I foresee diced cooked shrimp in the very near future).

Making Mini Omelette

Making Mini Omelette

Mini Filled Omelette #1

Prosciutto

roasted red pepper

feta cheese

basil

1 egg with a dash of milk

Mini Filled Omelette #2

Prosciutto

olives

Parmesan-reggiano cheese

basil

1 egg with a dash of milk

Directions:

Preheat oven to 400 degree F (200 degrees C). Start by spraying your dish with a small amount of oil, then add your fillings to the dish. Beat one egg with a dash of milk and pour over the filling. Make sure the dish is not filled up all the way to the edge since the egg will rise a little in the oven. Bake for 15-20 minutes or until egg is set.

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Brunede Kartofler – Caramelized Potatoes

Posted in Autumn, Christmas, Danish, Side dish, tagged , , , , , , , , , on November 19, 2012 | 12 Comments »

Brunede Kartofler – Caramelized Potatoes

Brunede Kartofler is a classic Danish side dish which was always served with Christmas dinner when I was a child.  Of course it was also served occasionally at other times but I think probably most Danes associate the dish with Christmas in particular. The sweetness of the caramelized potatoes is wonderful with the other classic side dish Rødkål (sweet and sour red cabbage) which is slightly tangy and the two dishes are often found on the same table.

When making Brunede Kartofler make sure to watch the sugar so it doesn’t burn and when you add the butter it will bubble up briefly, so please be very careful.

Caramelized Potatoes

Brunede Kartofler

Ingredients:

potatoes (approx 20 small white)

1 cup sugar

5 tablespoon butter

Directions:

Boil potatoes in salted water until fork tender. Drain potatoes and place in refrigerator to cool. Once potatoes are cold, remove peel. In a pan over medium-low heat melt sugar. Watch sugar carefully so it does not burn. When sugar has melted add butter, please note that it will bubble up, stir to combine. Add potatoes and cook low and slow, gently stirring occasionally until potatoes are warmed through. Enjoy!

Source: My mother Åse Frandsen

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Rødkål – Sweet and Sour Red Cabbage

Posted in Autumn, Christmas, Danish, Side dish, tagged , , , , , , , , , on November 12, 2012 | 23 Comments »

Red Cabbage

With the holidays quickly approaching it’s time to revisit some classic Danish dishes. Rødkål is a side dish that is always on the table for Christmas dinners and luncheons but of course it is also served at other times. For me though, the sweet and sour aroma with a hint of cloves in the background reminds me of Christmas and it will perfume your house in the most warm and pleasant of ways. The dish itself is very quick and easy to assemble and the remainder of the time is spent simmering away on the stove.

Sliced red cabbage ready for cooking

I have been experimenting with this recipe for some time now and I finally got it right (that’s according to my tastebuds of course :) ). The traditional way to make Rødkål is to use Ribssaft (Red Currant juice) but it’s impossible to find it in any of the stores around here, so I am substituting it with 100% Pomegranate juice.

The first time I made Rødkål the ratio of vinegar to pomegranate juice was off with too much vinegar. The second time I could not find any pomegranate juice so I used cranberry juice instead…bad idea. It left a really dry taste in my mouth. In the meantime, my parents came to visit and they brought real Ribssaft with them but it was confiscated going through customs. (Still unclear as to why they couldn’t bring it in, maybe the size of the bottle?) Anyway, two cabbage heads later and with real pomegranate juice and less vinegar, we finally have a winner!

Rødkål

Ingredients:

1 head red cabbage

1 deciliter apple cider vinegar (3.4 oz.)

2 deciliter pomegranate juice (or red currant juice = ribssaft) (6.8 oz.)

3 – 4 tablespoons sugar

1/2 tablespoon salt

1 1/2 teaspoons ground cloves

1 tablespoon butter

Atamon for rinsing glasses

Directions:

Remove outer leaves of cabbage, cut into quarters, remove the tough white core and discard. Slice cabbage into desired thickness. Place cabbage  into cooking pot and add vinegar, juice, sugar, salt and ground cloves. Let it simmer covered for 3 hours, stirring occasionally. At the end of cooking time add the butter and gently stir until melted. If cabbage is to be used fairly quickly, simply just sterilize jars and lids with boiling water. If cabbage is intended for storing away, rinse jars and lids with Atamon. Store in cool, dark place. Enjoy!

Source: My Danish Kitchen

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Zucchinideller

Posted in Appetizers, Lunch, Main course, Side dish, tagged , , , , , on October 15, 2012 | 6 Comments »

Zucchinideller

Ok, so it all started when I made the Double Chocolate Zucchini Bread and discovered that zucchini can be an exciting vegetable. Who knew! I always thought they were dull and not worthy of my attention :) Now I understand why people get so excited when they tell me that they planted zucchini in their garden or that they found the most gorgeous zucchini at the grocery store. It turns out that zucchini is quite the vegetable!

Zucchinideller

So now that I am on this zucchini kick here is a wonderful little recipe for some Zucchinideller. I should probably explain the word Zucchinideller. They are like the Danish meat patties called Frikadeller except there is no meat involved here, only delicious zucchini.

Zucchinideller (makes 6 patties)

Ingredients:

1 large zucchini, grated and drained

1 small garlic clove, minced

1 small bundle chives, chopped

4 tablespoons old-fashioned oats

4 tablespoons all-purpose flour

1/4 teaspoon salt

6 medium fresh basil leaves, chopped

1/2 egg, lightly beaten

Directions:

Rinse and dry zucchini. Leaving the peel on, grate the zucchini and squeeze out excess liquid. Place zucchini in a bowl, add remaining ingredients and stir to combine. Spray pan with cooking spray and bring to medium-high heat. Drop tablespoons of zucchini onto hot pan and brown both sides of patties. Serve warm and enjoy!

Source: adapted from Dalsgaard i Skivholme

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Shrimp and Feta Cheese Quiche

Posted in Appetizers, Main course, Seafood, Side dish, tagged , , , , , , , , , , on October 31, 2011 | 9 Comments »

Shrimp and Feta Cheese Quiche

This recipe is from an old Everyday magazine. I had made this quiche a couple of times and my guests always loved it. It’s the kind of quiche that dissappears from the pie dish in no time at all. Then I lost the magazine and I tried to recreate it from memory but something was missing. I looked everywhere for that magazine, or so I thought, until one day recently I was cleaning out a closet and found a stack of old food magazines. What a find! To me old food magazines are like new food magazines and so I started reading them again and sure enough I found the long lost Shrimp and Fata Cheese Quiche recipe. I absolutely have to share this recipe with you because I know that you’ll love it. The feta cheese gives the quiche a wonderful slight tartness and the combination of shrimp, roasted red pepper and chives is just fantastic. I hope you enjoy this quiche as much as I do. I wonder what else is in that closet?

Ingredients:

1 sheet store-bought refrigerated pie dough, at room temperature

1 tbsp unsalted butter

8 oz large shrimp, peeled and deveined

2 extra large eggs

1/2 cup half-and-half 

1 tbsp minced chives

1/4 tsp salt

1/4 tsp pepper

1/4 cup jarred roasted red pepper, diced

3 oz crumbled feta cheese

Directions:

Preheat oven to 425 degrees F.

Press the dough into a 9 inch pie or tart dish. Pierce the bottom of dough with a fork. Place tart dish on a baking sheet and line inside of pie dough with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove foil and weights and reduce heat to 375 degrees F. Continue to bake dough until golden, about 12 minutes. Let tart shell cool on a wire rack.

Melt butter in a pan over medium heat. Add shrimp to pan and cook for 2 minutes just until opaque, flipping shrimp half-way through. Remove shrimp from pan and set aside.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red pepper and feta cheese in pie shell and cover with the egg mixture.

Bake quiche in the 375 degrees oven for 25 minutes or until a knife inserted into the middle of the pie comes out clean. Cool quiche for 10 minutes and serve. Enjoy.

Shrimp and Feta Cheese Quiche

Source: slightly adapted from Everyday with Rachael Ray magazine

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Kaja’s Corn Salad (borrowed from Henriette)

Posted in Appetizers, Lunch, Quick and Easy, Salad, Side dish, tagged , , , , , , , , on September 12, 2011 | 3 Comments »

Kaja's Corn Salad

My Danish friend Kaja served this wonderful salad for our last get-together, which she in turn got from my other Danish friend Henriette. It is simple, refreshing and good for you. Kaja served it with walnuts which was very delicious but my favorite kinda nut is pine nuts and so I choose pine for this presentation. The raspberry walnut vinaigrette adds a perfect finishing touch.  I hope you enjoy this salad as much as I do.

Kaja's Corn Salad

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 cup red bell pepper, diced

1 cup cucumber, diced

3/4 cup dried cranberries

Pine Nuts for topping

Ken’s Lite Raspberry Walnut Vinaigrette

Directions:

Dice red bell pepper and cucumber to size of corn kernels. Mix together corn, peas, bell pepper, cucumber and cranberries. Drizzle with Raspberry vinaigrette and top with pine nuts. Enjoy!

Source: slightly adapted from Kaja Mosley

Salad in the making

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Pasta Salad with Sun-dried Tomatoes

Posted in Appetizers, Quick and Easy, Salad, Side dish, tagged , , , , , , , , , , , on August 15, 2011 | 15 Comments »

Pasta Salad with sun-dried tomatoes

I was looking for a good Pasta Salad to serve for the “BurleyMen Club” :) aka Artist Blacksmith Group of Tidewater for their monthly meeting held at Gentile Forge. I came across this Pasta Salad and thought it sounded super delicious. Sun-dried tomatoes and Kalamate olives, what a winning combination. And it was delicious!….but….I’m now thinking that it might have been the wrong type of food to serve for all those MEN. Don’t get me wrong, they liked it, but the wrong type of food nonetheless. The sun-dried tomatoes may have been too refined, too delicate and too modern. This Pasta Salad would fit-in much better at my work with all the GIRLS there. I’ll try it out there for our next potluck.

Sun-dried Tomato Dressing

If your not able to find pitted olives use a Cherry Pitter, it works great. 

Pasta Salad

Ingredients:

Dressing:

7 oz Sun-dried Tomatoes in oil, drained

2 small or 1 large Garlic Clove

3 tbsp Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

Salad:

8 oz Spiral Pasta

20 Kalamata Olives (a good handful), sliced or chopped

1 pint Cherry Tomatoes, cut in halves

10 Basil leaves, julienned

1 1/2 cup Parmesan Cheese, grated

Directions:

In a food processor combine sun-dried tomatoes (drained), garlic, red wine vinegar and salt and pepper. Start the food processor and add the olive oil in a steady stream. Continue blending until a homogeneous mass. Store in an airtight container for 1-3 hours or preferably until the following day to allow flavors to marry. Note: this dressing recipe makes enough for 2 pasta salads.

Cook pasta in salted water until desired consistency, rinse under cold running water and drain. Add about 1/4 of dressing to pasta and stir. Add cherry tomatoes, olives, Basil and about 2/3 cup Parmesan, stir gently. Continue to add more dressing and Parmesan cheese to your liking. Note: reserve a small amount of Parmesan for topping. Enjoy.

Source: adapted from Barefoot Contessa

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Sunday Tuna Salad

Posted in Lunch, Salad, Seafood, Side dish, tagged , , , , on June 29, 2010 | 5 Comments »

Sunday Tuna Salad

Joe and I often have Tuna Salad for lunch on Sundays and this is my favorite tuna version. I find that the lemon juice and capers compliment the tuna so well and the russian dressing gives a little extra “zing”. It can be a little difficult to locate a russian dressing but Ken’s Steakhouse Dressing has a really good one. This makes approximately 2-3 servings depending on your appetite. 

Ingredients:

6.4 oz package of Albacore Tuna in water

1/2 medium lemon, juiced

2 tbsp mayo

1 tbsp russian dressing

2 tsp capers

kosher salt to taste

Directions:

Drain water from tuna and place in small bowl. Add juice of 1/2 lemon, mayonnaise, russian dressing, capers. Add salt to taste starting with a pinch of salt. Mix well with a fork and serve immediately or place in refrigerator to chill.

Sunday Tuna Salad

Source: Gitte at My Danish Kitchen

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Asian Lettuce Wraps

Posted in Appetizers, Asian, Chicken, Side dish, tagged , , , , on June 15, 2010 | 6 Comments »

Asian Lettuce Wrap

Lettuce Wraps are so popular these days and I can see why. These Wraps are not exactly like the ones that you get at that famous China Bistro everyone is flocking to (me included, if I can persuade my husband), but they are pretty darn close. Once you get all the specialty ingredients together they are a breeze to make. A couple of  things though, next time I would double the sauce portion. I would have liked the filling to be a little more moist. Also I used Iceberg lettuce simply because I couldn’t find Boston lettuce, I use ground chicken and I choose to use red bell pepper and peas which gave the filling a nice splash of color. I served the Asian Lettuce Wraps with the leftover Chinese Dumplings I made earlier (which froze really well). 

Lettuce Wraps Ingredients

Ingredients: 

For the Sauce: (for a more moist filling you may want to double the sauce portion) 

1 1/2 tablespoon hoisin sauce 

2 teaspoon soy sauce 

1/2 teaspoon sesame oil 

1 teaspoon rice wine vinegar 

1 teaspoon Sriracha hot sauce 

freshly ground black pepper 

For the Filling: 

1 teaspoon finely minced garlic 

1/2 teaspoon grated fresh ginger 

2 stalks scallions (green onions) 

1 pound ground turkey or chicken 

2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.) 

1/2 green apple, finely diced 

Wrap: 

1 head Boston  lettuce, leaves washed and separated  

Directions: 

Combine the sauce ingredients in a small bowl. 

To make the filling, heat wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add ground turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly. 

Add the apples. Toss to coat. immediately remove from heat. You don’t want to “cook” the apples, keep them nice and crunchy. Serve in lettuce leaves. 

Lettuce Wraps

Source: adapted from Steamy Kitchen 

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Carrot Salad (Gulerodsalat)

Posted in Danish, Salad, Side dish, tagged , , , , , , on June 7, 2010 | 6 Comments »

Carrot Salad (Gulerodsalat)

Carrot salad (aka Gulerodsalat) is very popular in Denmark and it’s so easy to make, it only has four ingredients. It’s a refreshing, crunchy, sweet and sour salad….and as an added bonus, guess what, it’s good for you. If you’re not keen on lemon you can use an orange instead, but I like the little bite that lemon gives you. Enjoy this as a side dish, for lunch or as a snack. Serve cold. 

Ingredients: 

5 carrots 

1 lemon 

1 to 2 tsp sugar

1/4 to 1/2 cup raisins 

Don't get any easier than this, just four ingredients

Directions: 

Peel and grate carrots using a box grater or food processor. Place in a small bowl and add the juice of 1 medium lemon. Add sugar to taste. Start with 1 tsp sugar and add more if you prefer the salad a little sweeter. Finally add the raisins, I used Golden raisins but regular raisins would actually add a little more contrast against the orange carrot color. Place in refrigerator to chill for at least 1/2 hour.

Source: Adapted from maduniverset.dk

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