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I love to saute vegetables and fennel is no exception, especially when paired with plump raisins.

Fennel has a light taste of liquorice or anise and can be eaten raw or cooked. The beautiful fennel fronds can be used as a garnish or in various recipes.

There are many ways to slice fennel. Slice it lengthwise to create a beautiful side dish to accompany your favorite lunch or dinner recipes. It’s just one of those vegetarian recipes that is so easy, yet adds a special touch of elegance to your table!

Sauteed Fennel with Raisins

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 2 fennel bulbs
  • 1/2 cup raisins
  • salt & pepper to taste
  • extra virgin olive oil

Instructions 

  • Prepare fennel by cutting off the stem and removing any hard outer pieces.
  • Rinse the fennel well.
  • Slice lengthwise.
  • Heat extra virgin olive oil in a pan on medium heat.
  • Add fennel, raisins and salt and pepper to taste.
  • Mix to coat fennel well with olive oil and seasonings.
  • Saute’ approximately 5 minutes.
Course: Side Dish
Cuisine: Vegetarian
Keyword: fennel, knish, side dishes, rice, grains and breads, potato, tuna, root vegetables, vegan, Vegetarian

I can’t count how many times people have told me that this is actually their favorite hummus!

If you’ve ever been to GAM GAM Kosher Restaurant, especially for Shabbat, you’ve likely eaten this hummus. In fact, after serving hundreds of thousands of Shabbat guests, this may be the most eaten (non-store bought) hummus around the world!

Quick and easy to prepare, enjoy hummus as an appetizer dip or side dish. Hummus is the perfect healthy snack when paired up with crudite of your favorite sliced or whole raw vegetables.

Everyone’s Favorite Hummus

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Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Traditional Humus

Ingredients

  • 2 cups chick peas
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/2 tablespoon paprika
  • 1/2 tablespoon cumin
  • salt and pepper to taste
  • juice of one lemon

Instructions 

  • Blend all the ingredients together (add some of the chick pea liquid if necessary)
  • Adjust seasonings to suit your taste.

Notes

Dressing options:
tahini
chick peas coated in paprika and salt and pepper
a drizzle of olive oil
a sprinkle of paprika and za’atar
Course: Side Dish
Cuisine: Mediterranean
Keyword: chick peas, hummus, shabbat dip, shabbat salad, vegan, Vegetarian

Let’s get back to our roots! Our root vegetables, that is. This simple yet fabulous roasted root vegetables recipe works great as a weekday dinner side dish and can be dressed up with garnish for a holiday meal. I also love them as a lunch sandwich with my homemade tortilla wraps.

Roasted root vegetables have a tasty deep flavor, are high in fiber and very satisying. The roasting process brings out their natural sweetness. Packed with vitamins and nutrients, root vegetables are the perfect accompaniment to any meal. This classic comfort food will have all your family, friends or holiday guests at the table feeling right at home.

Simply Delicious Roasted Root Vegetables

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 274

Ingredients

  • 5 carrots
  • 4 beets
  • 3 sweet potatoes
  • salt and pepper (to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 spring rosemary ((optional))

Instructions 

  • Preheat oven to 375F (190C)
  • Wash and peel vegetables 

Tip: Use gloves and an apron to peel beets, as the color may stain. I peel in a circle around the beet, beginning at the top and work my way down. The delicious taste and health benefits far outweigh the small bit of effort to peel them.
  • Cut beets into quarters
  • Cut carrots into halves or thirds (depending on their size).
  • Add salt and pepper to taste.
  • Toss with extra virgin olive oil until well-coated
  • Add rosemary, if desired
  • Spread evenly on a lined baking sheet for easy clean up
  • Roast until tender, approximately 25 minutes, tossing halfway through.
Calories: 274kcal
Course: Side Dish
Cuisine: Vegan, Vegetarian
Keyword: beets, carrots, healthy, root vegetables, side dishes, sweet potato, vegan, vegetables

Nutrition

Calories: 274kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 1082mg | Fiber: 10g | Sugar: 16g | Vitamin A: 36812IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg

Let me know down below in the comment section what main course you would prepare this with. I love hearing your ideas!

My mother and I took a walk down memory lane to New York’s world famous Coney Island.

They were absolutely delicious potato knishes. They really were.,” recalls my mother, while reminiscing about Surf Knishes, my parents’ knish factory on Coney Island’s Surf Avenue 50 years ago.

“Everything was fresh”, she continues, “no artificial ingredients, real potatoes and the secret spice recipe.”

Recalling the sights and sounds of one of New York’s most famous hot spots for food, entertainment and summer fun, she explained that one of Surf Knishes wholesale customers was the iconic restaurant Nathan’s Famous, then owned by the Handwerker Family.

Surf Knishes also had a take-away window to serve the passersby delighting in the sights of the Coney Island Boardwalk. I can imagine the locals and tourists working up an appetite while enjoying the famed Cyclone roller coaster, the performers and parades.

What better to satisfy their hunger than this traditional Ashkenazi Jewish pocket of deliciousness of mashed potatoes in a warm flaky pastry. My recipe may be different, but the passion remains the same as evidenced by my knishes being devoured like hotcakes off the griddle.


Venice photos printed on metal

Freshen up your home or surprise someone with a beautiful gift from Venice!


Products I Love

Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

My husband bought me this KitchenAid 5-Speed Hand Blender many years ago and I absolutely love it!  I use it on a daily basis to make smoothies, soups, sauces, nut butter and more.  It also comes with a whisk attachment that makes potato puree, scrambling eggs and beating egg whites into stiff peaks a piece of cake.

I’ve highlighted more products I love in the recipe instructions for these delicious potato knishes. Check them out!

Delicious Potato Knishes

5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Dough Chill 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 264

Ingredients

Knish Dough

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup apple juice or water

Potato Filling

  • 3 large potatoes
  • 1/2 onion
  • 1 egg
  • 1 egg for eggwash

Instructions 

  • Mix the dry ingredients
  • Add the vegetable oil and mix
  • Add 1/2 cup of apple juice or water and mix.
  • Add remaining liquid by the spoonful until dough is well-mixed
  • Cover and refrigerate the dough for 30 minutes or until ready to use.
  • While dough is chilling, boil 3 large potatoes in salted water.
  • Dice and sautee’ half an onion until translucent.
  • Place in a large bowl, mash the potatoes with a fork and season the potatoes with 2 tablespoons of evoo and salt and black pepper to taste.
  • Add the egg to the potato mixture and mix well.
  • Tip: I use an immersion blender to quickly puree the potato mixture, because my family prefers a smooth filling. Skip this step if you prefer otherwise.
  • Roll out the dough thinly into a rectangle.
  • Using a smooth edged knife, cut the dough in half vertically and then into quarter horizontally to make eight even-sized rectangles.
  • Add a dollop of potato mixture to the bottom half of a rectangle and fold and close the knish. Press the edges closed all around with your fingertips. (Like someone two-finger typing with their pointer fingers). Repeat with the remaining rectangles.
  • Brush each knish with beaten egg and bake on a parchment lined baking sheet for approximately 30 minutes.

Notes

Alternative:
Instead of potato, you can substitute tuna fish for the filling.
 
Calories: 264kcal
Course: Appetizer, Side Dish
Cuisine: Jewish
Keyword: ashkenaz, bread, grains, knish, potato, rice, side dishes

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 419mg | Fiber: 3g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg

Classic Italian Bietola e Patate (Swiss Chard & Potato)

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Cook Time 25 minutes
Total Time 25 minutes
Servings 4
When it comes to classic dishes of a particular region in the world, this dish would definitely come to mind for anyone from Venice, Italy.
Easy in the pan with olive oil, garlic and for those who like to have a little cake, some mini hot peppers, in Italian called peperoncino. Low in fat and calories, Swiss Chard (bietola) is nutritious and delicious.
Just like it’s cousin spinach, Swiss chard is a high powered protein, coupled with the rich taste of potatoes and extra virgin olive oil, this comfort food makes a great side dish for everyone around the table or even a main course for vegetarians and vegans.
What’s more is that Swiss chard is loaded with vitamins and minerals. This nutrient list will have you incorporating Swiss chard into your meals more often! It’s full of vitamins k, a and c and has potassium iron and magnesium.

Ingredients

  • 4 potatoes
  • 1 bunch of bietola
  • salt & black pepper (to taste)
  • extra virgin olive oil
  • 1 clove garlic (sliced)
  • optional: peperoncino ((fresh hot pepper))

Instructions 

  • Peel and cut potatoes into sixths or eighths.
  • Boil in a large pot of salted water until fork tender.
  • While the potatoes have been cooking for about 10 minutes, cut the ends of the white stems (leave some of the stem) and roll the bietola leaves and rough chop.
  • Heat evoo in a large saucepan and add the bietola, season to taste with salt and black pepper.
  • Peel the garlic clove.
  • Tip: cut each end off the garlic clove. Laying your knife horizontally parallel to the cutting board, gently smash the garlic clove. The peel should come off easily.
  • Add the garlic to the bietola.
  • Add some chopped peperoncino, if desired.
  • Tip: Handle hot peppers with care: wash your hands completely with soap because the oil residue can remain for on your fingers for some time, causing pain if you accidentally touch your face.
  • Drain the potatoes when fork tender and add them to sauté pan and gently mix them into the bietola.
  • Re-season if necessary.
Author: rebbetzinunplugged
Course: Side Dish
Cuisine: Italian
Keyword: italian, side dishes, vegetables
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