Got zucchini, will travel.

There was a side dish my mom used to prepare for almost every Sunday dinner we served. She called it a corn souffl√©, I’m not sure where she got the recipe from, Betty Crocker? In any case, I.simply.loved.IT.

I’m surprised I still think and crave that dish given that I was the type of child who would OD on a dish or food once discovered. I’m trying to keep my carb intake down, which is tough for me because most of the veggies I like pack a huge punch in that department. Corn, obviously, falls within that category. Improv time.

I had a couple of zucchinis¬†and a few spears of asparagus left from after our weekend grilling fest. Wonder if I can sub the corn with those two and still have something similar to¬†mom’s dish, while keeping carbs on the DL???

The delicious answer is YES! Yes! It works, oh it works deliciously! It may¬† not be a fancy souffl√©, but you’ll like it anyway. The best part is that you can probably use pretty much any veggie you like and the ratio you prefer. More asparagus, all zucchini, peas, the possibilities are endless.

Zucchini & Asparagus Soufflé-ish

2 medium zuchinnis, cubed (about 3 cps)
+/- 10 asparagus spears, cubed (about 2 cps)
 2-3 slices of bacon, chopped
1/2 cp milk
1 egg
3 tbsp flour
1 cp cheese, shredded (I used cheddar)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp nutmeg, optional
1/2 – 1 tsp red pepper flakes, optional

Preheat oven to 375¬į. Cook the bacon in a medium skillet until lightly brown, just long enough to render the fat.

In a bowl, beat the egg, milk and flour, then add the rest of the ingredients. Once all the ingredients have been incorporated, add the bacon, including the fat rendered.

Butter a baking dish, something that is about 8 to 10 inches in diameter and add the mixture. Bake for about 30 minutes or until golden brown.

Allow it to rest for at least 5 minutes before serving. YUM!

Cookingly yours,
Anamaris

Potato, Potahto

Not really a vegetable, more of a root or tuber, but definitely a great ingredient for side dishes. I love to combine them with bacon of course, onions and butter. In no particular order.

This is one of my favorite ways to put them together. Quick, easy and delicious.

Onion Potato Casserole

5 medium potatoes, peeled
1/2 large sweet onion (a 1015 or similar)
1-2 tbsp extra virgin olive oil
Sea salt
Black pepper

Slice the potatoes into very thin slices. If you have a mandolin, use the #2 setting. While you work on the onions, submerge the potatoes in cool water to avoid oxidation.

Do the same with the onions, slice them into very thin slices. Separate the onion rings and set aside.

Preheat oven to 375¬į. Generously butter an ovenproof dish, I used a pie pan. Make sure the butter covers the bottom and sides of the dish. Begin layering the potatoes and onions. First, a single a layer of potatoes, try not to overlap them too much.

Sprinkle a bit of salt and pepper, then add another layer of potatoes and onions, finishing with potatoes.

On the last layer, top with salt & pepper, then drizzle the olive oil evenly.

Cover with foil paper and bake it for 20 minutes. A the end of that time, remove the foil, raise the oven’s temperature to 400¬į¬†and bake for another 15 minutes.

Check out the pretty colors.

Off to the side

Sometimes the sides are more ¬†important than the entr√©e. Sometimes the sides are the star. Sometimes the sides shouldn’t be pushed off to the side. Sometimes you should just eat the sides.

IMHO, this is one of those sides. It should take center stage and be bowed to. It’s delicious, it’s different, and most importantly, it is easy to make. The first time my mom made it, she told me it was Greek Fried Rice. Lindsay wants to know why, but I don’t know why she calls it that. I don’t know if it’s her original recipe. I just know I make it as she taught me and I enjoy it just as much every time.

 

Greek Fried Rice
Ingredients
2 cps white rice, cooked
1 cp fettuccine or linguine, cooked & broken into 2-in pieces
2 eggs, boiled and chopped
1/2 medium onion, diced
1 garlic clove, minced
1/2 cp Italian parsley, finely chopped
2 tbsp butter
2 tbsp extra virgin olive oil

How to: Preheat a medium-sized saucepan over medium high heat and melt butter with olive oil. Add garlic and onions, cook them until translucent, then the parsley.

Add the rice and stir until it is all mixed in. If you happened to use leftover rice, keep stirring until heated through. Now mix in the pasta. The eggs are stirred in last. Turn off the heat and serve immediately. I mean, why would you want to wait?

Cookingly yours,
Anamaris