‘Sides’

Otto’s Swiss Rösti

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Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage

Mushrooms

Cheese

Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.





Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

Quinoa with Broccoli




Serves 6

1 cup quinoa

1 (14 oz) can Swanson’s chicken broth

Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.

1 large head broccoli

Chop the broccoli from the flowered end into very fine bits.

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1 medium onion

2 cloves garlic

Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.

2 Tbsp Olive oil

In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.

Mix the quinoa into the vegetables and serve. These leftovers freeze well.

Roasted Pumpkin




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Oven 425 F

Serves 4

1 small pumpkin

Peel the pumpkin with a carrot peeler.

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Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.

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Cut into 1-2” chunks.

1 medium onion

4 cloves garlic

Chop the onion into 1” chunks. Peel and slice the garlic cloves.

Olive oil

Provence herbs or Italian herbs

Salt & Pepper

For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.

Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.pumpkin_roasted_prep_3.jpg

Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.

More Red Peppers… Shanghai Style

 

 

Serves 8

Oven 400 F

2 cups cooked rice

Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.

 

4 large red bell peppers

3 Tbsp olive oil

 

 

 

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

 

1 large onion

4 stalks celery

2 cloves garlic

 

Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

1 Tbsp Olive oil

 

Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

1 Tbsp dried herbs – Provence mix or Italian mix

 

Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.

 

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

 

1 cup sliced water chestnuts

 

 

Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.

 

 

2 Tbsp soy sauce

1 tsp ginger

Black pepper

 

If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

 

Add soy sauce, ginger, and a sprinkle of pepper.

 

 

Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)

 

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.

 

This is another version of my Red Peppers.

Grilled Vegetables

 

Grilled_veg

 

 

Preheat Grill to High

Serves 6

2 small zucchini

2 small yellow squash

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

2 stalks celery

1 large yellow sweet onion

1 dozen mushrooms

 

Wash and chop the vegetables into bite-size pieces. Place in a plastic bag.

¼ cup olive oil

1 tsp chopped garlic

1 Tbsp Italian or Provence herbs

¼ tsp pepper

 

Add to the plastic bag and turn to coat the vegetables.

Course sea salt

Place the grill pan on the grill over high heat. Turn out the vegetables onto the pan. Turn the heat down to medium. Close the grill cover and cook for 10 minutes. Stir the veggies and cook for another 5 minutes or so  until tender. Remove to a platter or serving dish and sprinkle with course sea salt.

 

You may also roast the veggies in your oven. Place in a 9×13 pan and cover loosely with foil to prevent spattering. Bake at 400 F for about 20 minutes.

Potato Veggie Salad

Potato_veggie_salad

 

Serves 6

12   tiny red potatoes

 

Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.

 

1 cup fresh green beans

 

Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.

 

3 stalks celery

½ sweet yellow onion

1 yellow pepper

 

Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper

 

Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.

Spaetzle

Spaetzle Maker<< Spaetzle Maker

 

Yields about 5 cups Spaetzle

 

2 cups flour

1 tsp salt

2 eggs

½ cup warm water

 

Combine all ingredients and beat with a spoon to form a thick batter.

 

Place at least 2 quarts of water in a large pot and bring to a hard boil. Lay the spaetzle maker horizontally over the pan, resting on the edges.  Fill the well half full with batter and move it back and forth.  Work quickly to run small batches of dough through the spaetzle maker directly into the boiling water. Stir the boiling noodles with a wooden spoon. Boil hard for about 5 minutes until done. To test for doneness, remove a large noodle and taste it. It should be almost dryish on the inside. Immediately drain the noodles into a colander and rinse with a little cold water. Pour the drained noodles back into the warm pot and serve immediately. 

 

While living in southern Germany, the Swabian “national noodle”, spaetzle fast became our favorite local dish. Our German language tutor taught me the traditional way to scrape the noodles off a cutting board directly into the boiling water. Now, I usually use a spaetzle maker, which forces the soft dough through holes, forming noodles as it hits the water.

Granny’s Jello

1 large (6 oz) pkg Strawberry Jello

2 cups boiling water

 

Dissolve the Jello in boiling water.

1 ½ cups vanilla ice cream

 

Add the ice cream. Beat vigorously with a wire whip to blend well. Pour into a Jello mold or medium bowl. Chill overnight. Dip the mold in hot water for 10 seconds to release and turn over on to a plate.

Granny Hehn’s  pink Jello was always a favorite of the kids.

Corn Pudding

Corn Pudding

 

Oven 350 F

Serves 8

2 eggs

1 cup heavy cream

1 tsp salt

 

Beat until smooth.

4 cups frozen corn

1 (4 oz) can chopped green chilies, well drained

 

Thaw the corn to room temperature. Add corn and chilies to the cream mix.

  

¼ cup (1/2 stick) butter

Melt the butter in a shallow 9-10” casserole dish or square glass pan in the microwave.  Add the corn mixture. Bake at 350 F for 30-45 minutes until golden brown on top and set in the center.

 

Stuffing

Stuffing

 

 

Oven 350 F

Serves 4-5

½ cup chopped onion

1 cup chopped celery

1 cup chopped apple

¼ cup (1/2 stick) butter

1 cup chicken broth

 

Chop onion fine into 1/4″ bits. Cut the apple into quarters and core the seeds, leave the skin. Chop the apple and celery into 1/2″ bits.  Place ingredients in a large glass bowl and microwave 2 minutes on high.

 

1 (8 oz) bag Pepperidge Farms Herb Seasoned Stuffing ~ 4 cups

 

Place the stuffing crumbs in a large bowl. Add the vegetable mixture.

1 egg

1 tsp sage

Add the egg and sage. Mix well until all of the stuffing is moist.

Place in a greased casserole dish. Cover with a lid or foil. Bake 40 minutes at 350 F.

 

This is Fred’s favorite holiday dish; he calls it “Filling”. Is that a Philadelphia thing?  I double this recipe for turkey dinners. You may substitute your own freshly made bread crumbs. To 4 cups of breadcrumbs, add 1 Tbsp Provence Herb mix and 1 tsp salt.