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Category Archives: side dishes

Grilled Bell Peppers

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Grilled Bell Peppers. The aroma of grilled bells is unmistakable. Super easy, super pretty, super yummy.

Soak wood skewers. Take 4 bell peppers (I used green, yellow, orange, and red) and remove seeds. Cut each pepper into squares.

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Place pepper squares onto skewers. Grill.

Yes. It is that easy. Enjoy!
~glutenvygirl ❤

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Herbed buttery sliced potatoes and sunchokes

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I bought sunchokes recently. I’ve always wanted to try them. So I figured why not try something new.

I wasn’t really sure what to do with them at first. I tasted a small piece. It was interesting, but not crying out for a specific treatment. I looked up recipes, and nothing really appealed to me. I didn’t want to purée or mash them (I still have flashbacks from the Great Cauliflower Purée Disaster of ’08) and I didn’t want to serve them in large portion sizes, due to some of the horror stories I had read about the chokes producing copious amounts of intestinal gas. Living with all males, I knew that would’ve been miserable for me (even though they would’ve been greatly entertained…sigh). So. The texture appeared similar to jicama, but I didn’t want to cut them into matchsticks and top our salads with them, either.

After considering it for a bit, I decided to just come up with something. One of my family’s favorite side dishes is herbed potatoes, so I chose to combine the russet potatoes with the sunchokes and create the recipe as usual. I used dried herbs since I had them on hand. It was easy, and it introduced my family to a new item by blending it in with something familiar. It was delicious.

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INGREDIENTS:
2 large russet potatoes
1 medium onion
1 lb sunchokes
2 cloves of garlic, minced
1 tablespoon dried dill
1 tablespoon dried rosemary
2 teaspoons pepper
1 teaspoon salt
1/4 cup butter, cut into pats

Preheat oven to 400. Using a mandoline, slice the potatoes, onion, and sunchokes. You did wash them first, right? 😉 Mix the potato, onion, and sunchoke slices in a large bowl. In a separate small bowl, combine the minced garlic with the dill, rosemary, pepper and salt. Then add the herbs to the large bowl and mix gently.
Empty contents of large bowl into a prepared casserole dish. Dot with butter.
Bake uncovered for 45 minutes. I stir it three times – once after 20 minutes, then at 35 minutes, and again before serving. Take caution to avoid breaking the slices.

Baked this way, my family loved them (without any noticeable side effects, to boot). Enjoy!

~glutenvygirl<3