Tag: side dish

Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
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Ingredients
  • 1¼ cup ricotta (250 grams)
  • 1 large egg
  • 1 cup shredded parmigiano reggiano (100 grams)
  • pinch of salt
  • 2 grated medium zucchinis (200 grams)
  • 1 cup Italian breadcrumbs (100 grams)
  • ¼ cup fresh oregano or basil (optional)
Instructions
  1. Combine all ingredients other than the zucchini and mix well.
  2. Shred zucchini with a grater.
  3. Pile shredded zucchini into a clean kitchen towel and squeeze out and discard the liquid.
  4. Fold zucchini into the ricotta mixture.
  5. Form into small patties about ⅓ cup in size.
  6. Air fry at 400° for 10-15 minutes or until crispy and golden brown.
  7. Serve with marinara dipping sauce (or tzatziki).

 

Grilled vegetables with chipotle dressing

Grilled vegetables with chipotle dressing
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Ingredients
  • ¼ cup orange juice
  • 1 tablespoon finely chopped canned chipotle chilies
  • 1 teaspoon ground cumin
  • ⅓ cup olive oil
  • 3 plum tomatoes, quartered lengthwise
  • 1 medium zucchini, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 medium-size yellow crookneck squash, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 Japanese eggplant, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 red onion, cut into ⅓-inch-thick slices
  • 1 chayote squash, peeled, cored, cut into 12 wedges
Instructions
  1. Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
  2. Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with ¼ cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
  3. Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.

 

Zia Antoinette’s Risotto

In a large kettle or soup pot, brown 1 pkg. Perri sausage along with an onion (diced) in 2 Tbsp. oil*. Meanwhile in a large saucepan heat large can chicken broth & 1 small can Hunt’s tomato sauce. Add 2 cups Arborio rice to the sausage mix. Add 2-3 large ladles of hot sauce & broth mixture & stir until all the broth is absorbed into the rice.

Now it is just a matter of adding broth to rice & [something] it absorbed. Keep mixture boiling at a medium heat.

*Wine can be added if wanted.

Cook 20 minutes.

Add parmesan cheese when all broth is absorbed. Serve.

P.S. (from Grandma Joyce) I also add a small can of pieces & stems of mushrooms. You can add peas, corn, or whatever. Enjoy.

Slow Cooked Black Beans

black-beans
Slow Cooked Black Beans
Cuisine: Mexican
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I love these delicious, savory, slow cooked beans. The slow cooker lets you skip that whole "soak overnight" step, and ensures that the aromatic onions and garlic flavors are absorbed by the beans.
Ingredients
  • 1 lb dry black beans
  • 6 cups water
  • 2 onions, diced
  • 3 whole cloves garlic
  • 2 bay leaves
  • 1 Tbl cumin
  • 1 Tbl chile powder
  • 1 Tbl salt
Instructions
  1. sort through the dry beans, removing any broken beans and stones
  2. add beans, water, onion, cloves, and bay leaves to dry cooker
  3. cook on low for 6 hours
  4. about ½ hour before they're done, add the salt and spices
  5. remove the garlic cloves and bay leaves before serving
  6. serve with grated cheese and cilantro
Notes
These will keep a week or more in the fridge. And stored in ziplock bags and flattened out they also freeze well.