Category: Side Dishes

Side Dishes

Recipe—Roasted Garlic and Cauliflower Mash

Diva di Cucina

As I’ve mentioned in some of my previous posts I am always looking for delicious low-carb recipes. One of my weaknesses is steak and potatoes. I will eat potatoes in any form. Mashed, au gratin, baked, you name it! One of the closest substitutions that I have found for potatoes when watching my carbs is cauliflower.  Last year I posted a recipe for loaded baked cauliflower. It is now by far my most popular recipe on my blog. (If you haven’t tried it, do. It is fantastic!) This is another wonderful cauliflower recipe I have been loving when I need something to replace those starchy potatoes. The mild roasted garlic flavor is not overpowering at all, and the Romano cheese is just right.  These flavors really are fantastic complements to the roasted cauliflower. Cauliflower is in season right now so it is incredibly affordable and a great addition to your dinner menu.

Note: This recipe can be made up to a day ahead of time and placed in an oven safe baking dish in the fridge until ready to eat. To reheat it, bake in the oven at 350º for 20–25 minutes or until hot all the way through. 

INGREDIENTS
1 head of cauliflower, washed and broken up into florets
4–6 cloves garlic, peeled
4 tbsp olive oil
salt and pepper
4 tbsp butter
1/3 c heavy cream
1/3 c Romano cheese
2 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Lay out two large sheets of aluminum foil on top of each other.
  • Place the cauliflower florets and garlic cloves in the middle of the foil.
  • Drizzle with the olive oil and season with salt and pepper.
  • Bake for 55–60 minutes or until the cauliflower is fork tender.
  • Place the roasted cauliflower and garlic in a large mixing bowl.
  • Add the butter and cream.
  • Using an electric mixer or a hand held masher, mash the cauliflower until desired consistency. (Add more cream if needed.)
  • Stir in the Romano cheese and season with additional salt and pepper if desired.
  • Serve the mashed cauliflower and garnish with chopped green onions.
Side Dishes

Recipe—Garlic Roasted Mushrooms

Diva di Cucina

How many times have you had mushrooms on hand and you just sautéed and served them up as a lackluster side dish? Never again! Okay, I’m sure we will do it again, but after having these flavor packed oven-roasted mushrooms my eyes have been opened to a whole new super easy way to prepare the fabulous fungi. I won’t deny, I have simply sautéed mushrooms an abundance of times myself but mushrooms deserve so much more than that! These roasted mushrooms are so simple and the flavors come together very nicely. This dish really has an elegant flare to it, perfect for a romantic dinner night. I served it with sliced tri tip and some crusty bread to sop up all those yummy juices. Can’t let wine go to waste after all!

Note: Chop any large mushrooms in half so that they all cook evenly.

INGREDIENTS
1 lb mushrooms (cremini or white)
2 tbsp capers
2 tsp garlic, minced
2 tsp olive oil
1/4 c white wine
salt and pepper
3 tbsp butter, sliced into pieces
2 tsp lemon juice
1/4 c flat leaf parsley, chopped

STEPS

  • Preheat oven to 450º F.
  • In a small baking dish toss together the mushrooms, capers, garlic, olive oil, wine, salt, and pepper.
  • Top with sliced butter.
  • Roast stirring occasionally until the mushrooms are tender, about 15–20 minutes.
  • Remove mushrooms from oven and stir in the lemon juice.
  • Top with parsley and serve immediately.
Side Dishes

Recipe—Utica Greens (Cooked Escarole)

Diva di Cucina

Note: This picture does not do this dish justice! This should actually be called awesome escarole!

I recently received a bundle of escarole in my organic produce delivery and wasn’t quite sure what to do with it. After doing some research I found that on the West Coast it is commonly used in salads but on the East Coast it is more commonly cooked, Utica style. You can make this recipe with lots of other cooked greens as well. Such as radicchio, kale, and chard. This was a really great way to enjoy the cooked greens and get away from just sautéing them. All the great flavors came together nicely and created a really elegant, delicious, and complex side dish. Definitely a crowd pleaser!

INGREDIENTS
1 large head escarole, cleaned and chopped into large pieces
2 tbsp olive oil
1/2 c prosciutto, chopped
1 tsp garlic, minced
1 yellow bell pepper, deseeded and chopped
1/2 c chicken broth
1/2 tsp crushed red pepper
salt to taste
1/2 c breadcrumbs
1/4 c parmesan, grated

STEPS

  • Bring a large pot of water to boil.
  • Add the escarole and cook for 5–6 minutes until wilted.
  • While the escarole is cooking heat the olive oil in a sauté pan over medium-high.
  • Add the prosciutto and garlic and cook for 2–3 minutes making sure not to burn the garlic.
  • Add the bell peppers and cook for an additional 2 minutes.
  • Drain the escarole when it is done and add it to the sauté pan along with the chicken broth, red peppers, and salt.
  • Gradually stir in the majority of the breadcrumbs and cheese reserving a little bit to sprinkle on top.
  • Transfer the cooked escarole mixture to a small casserole dish and sprinkle with the remaining breadcrumbs and cheese.
  • Finish off under the broiler for 4–5 minutes.
Appetizers, Brunch, Side Dishes

Recipe—Crab Stuffed Mushrooms

Diva di Cucina


Are you looking for a classy appetizer to serve at your New Year’s Eve party tomorrow or any other night of the year? Search no further! These crab stuffed baby portobello mushrooms are easy, can be made ahead of time, are really elegant, and of course delicious. These will be a hit with all your guests. The crab filling is creamy with a nice little kick to it thanks to the Tabasco and the breadcrumbs give them the perfect little crunch. If you are serving a steak for a main course these can also be the perfect complementary side dish. Either way enjoy this fabulous recipe as you ring in 2013! Happy New Year everyone!

Note: You can completely make and assemble the stuffed mushrooms a half day in advance and store in the fridge until ready to bake.

INGREDIENTS
1/4 c olive oil
1 tbsp butter
1 tbsp garlic, minced
1 tbsp shallot, chopped
10–12 baby portobello mushrooms, washed and destemmed
salt and pepper
3 tbsp red bell pepper, chopped
8 oz lump crabmeat
1 tsp hot sauce (I like Tabasco)
1 1/2 tsp Worcestershire sauce
2 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp old bay seasoning
1/2 c breadcrumbs

STEPS

  • Preheat oven to 350º.
  • In a medium sauté pan heat the olive oil and butter over medium-high heat.
  • Add the garlic and shallot and sauté for 2 minutes.
  • Add the mushroom caps and season with salt and pepper.
  • Sauté the mushroom caps for 2 minutes.
  • Remove the mushroom caps from the skillet and place them upside down on a baking sheet lined with parchment paper.
  • Add the chopped bell pepper to the skillet and sauté for 1 minute.
  • In a medium bowl mix together the crabmeat, hot sauce, Worcestershire sauce, mayonnaise, mustard, old bay seasoning, and a dash of salt and pepper.
  • Stir in the sautéed veggies and mix well.
  • Stuff each mushroom cap with the crab mixture and top with breadcrumbs.
  • Bake for 12–14 minutes or until the breadcrumbs start to brown.
  • Allow mushrooms to cool for a couple of minutes before serving.
Side Dishes, Soups

Recipe—Chili (The Classic Kind)

Diva di Cucina

It’s finally cooling off here in California and that means I am cooking up lots of soups and one of my favorite winter comfort foods, chili, the classic kind. This is the good stuff, heavy on meat and beans, light on veggies. That’s how I like my chili. What better way to warm up at the end of a cold day then a big bowl of chili? This recipe really is perfect, it’s not too spicy, not too mild, it’s just right. Something Goldilocks would love, probably Momma, Daddy, and baby bear too. This recipe does take a couple of hours to cook but that’s what makes it so good. All those flavors get cooked into the meat giving you a really hearty and flavorful chili you are sure to enjoy.

Note: If you are someone that likes chili with a little more kick, just add in a couple dashes of cayenne pepper.

INGREDIENTS
2 lbs ground beef
2 medium yellow onions, chopped
4 cloves of garlic, minced
1/3 c chili powder
2 tbsp flour
1 tbsp oregano
1 tsp cumin
1 tbsp sugar
1 tsp salt
1/2 tsp black pepper
2 (14.5 oz) cans diced tomatoes
2 (15 oz) cans red kidney beans, drained and rinsed
15 oz can tomato sauce
1–2 c beef broth

GARNISHES
shredded cheddar
sour cream
green onions, chopped
fritos
diced avocadoes

STEPS

  • In a large pot cook the beef, onions, and garlic over medium-high heat until no longer pink.
  • Drain off most of the fat leaving about 2 tbsp in the bottom.
  • Stir into the pot the chili powder, flour, oregano, cumin, sugar, and salt.
  • Reduce heat to low, cover, and cook for 30 minutes stirring every 10 minutes.
  • Add the tomatoes, beans, sauce, and 1 cup of the broth to the pot.
  • Cook for an additional 45–60 minutes stirring occasionally.
  • Add more broth if you want a soupier chili.
  • Ladle the chili into a bowl and have fun garnishing it with your favorite toppings.
Side Dishes

Recipe—Savory Herb Bread Pudding

Diva di Cucina

A couple months back my family and I went to Disneyland for a few days. During our stay at the Hilton we ended up ordering room service for dinner because we were just too pooped from all the fun to actually go out. One of those nights I ordered roasted chicken, which came with a savory bread pudding. The bread pudding was phenomenal! So phenomenal, that I ordered the same dish a second time during our visit. Yes, it was that good! The bread pudding was flavor packed and went perfectly with the chicken. This last weekend I tried to replicate the recipe to go with my roasted turkey because I didn’t want to do the same old stuffing I had just had a couple of weeks prior at Thanksgiving. I think it turned out fantastic! One thing I love about this recipe is that it is super easy, can be made in advance, and goes with any type of meat! This Christmas I will be making this bread pudding along with my prime rib. Whether you are cooking a ham, turkey, or a fine cut of beef at Christmas this will be the perfect side dish that will have everyone talking. It is a perfect substitute for those plain dinner rolls or even mashed potatoes.

Note: The bread pudding can be assembled up to a day in advance and stored in the refrigerator. Remove baking dish from fridge at least one hour before baking and bring to room temperature. If you have a smaller group of people this recipe is easy to halve. Just use an 8″ x 8″ baking dish.

INGREDIENTS
2 large sourdough rounds, cut into 1” cubes
1/2 c fresh parsley, chopped
1/4 c fresh sage, chopped
2 tbsp fresh thyme, chopped
salt and pepper
6 tbsp butter
2 tbsp garlic, minced
1/3 c chives, chopped
8 eggs
2 c chicken broth
2 c heavy cream

STEPS

  • Preheat oven to 325º.
  • In a large bowl combine the bread, parsley, sage, thyme, salt and pepper.
  • In a small skillet melt the butter over medium-high heat and add the garlic cooking until tender. Do not burn the garlic!
  • Add the chives to the skillet and cook for 3 minutes.
  • Drizzle the melted butter over the bread and toss to coat.
  • In a medium mixing bowl whisk together the eggs, broth, and heavy cream.
  • Pour the liquid mixture over the bread and stir until evenly coated.
  • Transfer the bread mixture to a greased 9” x 13” baking dish.
  • Gently press the soaked bread into the pan.
  • Bake for 50–60 minutes or until center is set.
  • Tent dish with foil until ready to serve.
  • Slice into squares and enjoy!
Side Dishes

Recipe—Tropical Macadamia Nut Rice

Diva di Cucina

How many times have you served a side of plain white rice with your favorite dishes? With how quick and easy this macadamia nut rice is you will be looking to spruce up your rice more often. This takes rice to a whole new level. It is sweet and salty and has a great balance of textures with the crunchy nuts mixed in. This is a great side dish if you are looking for food for a luau. I love to serve it with teriyaki chicken and grilled pineapple. Yummy in my tummy! This rice pairs nicely with my homemade halibut fish sticks, any grilled fish, or even grilled pork or shrimp with Caribbean seasonings. Try this out and give your taste buds a real tropical treat. Aloooooohaaaaa!

INGREDIENTS
2 cups jasmine rice, uncooked
1/2 cup shredded coconut
2 tbsp olive oil
1/3 c green onions, thinly sliced
2/3 cup roasted macadamia nuts, chopped
salt

STEPS

  • Cook rice according to package instructions.
  • While the rice is cooking, lightly toast your coconut in a skillet over medium heat until it turns a nice golden color.  Set aside.
  • After the rice has sat covered per the package instructions, drizzle with olive oil and gently fluff with a fork.
  • Stir in toasted coconut, green onions, macadamia nuts, and season with salt.
Brunch, Salads, Side Dishes

Recipe—Creamy Persimmon Pomegranate Salad

Diva di Cucina

During the fall and winter months it can be difficult to find quality ripe fruit for a fruit salad. And when you do find some, you pay an arm and a leg. This is a fabulously simple salad you can whip up in minutes using some seasonal fall fruits. This sweet and creamy salad is great for breakfast or even as an addition to your Thanksgiving meal. I think the walnuts and pomegranate seeds give it a nice little crunch and best of all, it is really healthy!

Note: You may or may not find seeds in your persimmons. I have found them both ways. When you chop them be sure to keep a watch for them and discard any you find.

INGREDIENTS
6 fuyu or amagaki persimmons, chopped
3/4 c pomegranate seeds
1/2 c candied walnuts, chopped
1 c plain Greek yogurt
2 tbsp honey

STEPS

  • Combine the persimmons, pomegranate seeds, and walnuts in a medium bowl.
  • In a small bowl, stir together the honey and yogurt.
  • Pour the yogurt over the fruit and gently stir to combine.
Dinners, Side Dishes

Recipe—Quinoa and Cheese

Diva di Cucina

I am a huge fan of macaroni and cheese; I mean come on, who isn’t? It has to be one of my all time favorite comfort foods. Problem for me is that it is not the healthiest item to be consuming on a regular basis. I thought to myself, there has to be a way to enjoy a healthier version of this classic comfort food. So here it is, quinoa and cheese!

Quinoa (pronounced KEEN-wah) is a super grain comparable to couscous or rice and has been around since ancient times. The Incas called it “The Mother Grain.” It contains more protein and fewer carbohydrates than any other grain. It’s also an awesome source of calcium, iron, phosphorous, and vitamins B and E. Quinoa is a great ingredient to work with if you are watching carbs or are on a gluten free diet.

This recipe has all the great qualities a person loves about macaroni and cheese, the rich creaminess, the cheesiness, the crunchy topping, except it makes it healthier. (Shhh don’t tell the kids!) You can even spruce it up by adding in some steamed broccoli or fresh chopped jalapeños. While I wouldn’t call this an equal to macaroni and cheese, it certainly is a great alternative.

Note: If you are only feeding a couple of mouths divvy it up into two 8″ x 8″ dishes and freeze one for later. I love the disposable foil containers you can get at the grocery store. 

INGREDIENTS
1 1/2 cups quinoa, uncooked
1/2 c milk
1/2 c sour cream
2 large eggs
1/2 tsp garlic powder
salt and pepper
2 c shredded cheddar cheese
1 c crushed croutons (optional)

STEPS

  • Cook quinoa according to the package instructions.
  • Preheat oven to 350º.
  • Grease a 7” x 11” baking dish.
  • Whisk together milk, sour cream, eggs, garlic powder, salt, and pepper.
  • Stir in cheese and then the cooked quinoa.
  • Transfer the quinoa and cheese mixture to the prepared baking dish.
  • Top with the crushed croutons if you are using them.
  • Bake for 30–35 minutes or until it is a nice golden brown on top.
Dinners, Side Dishes

Recipe—Baked Acorn Squash

Diva di Cucina

I have a confession to make, I know this will make me sound like a total blonde but I want to be sure you all know I’m human and that I don’t know everything about cooking. I am still learning every day. So here I go… until I got my first acorn squash in my organic produce box a few weeks back I thought they were a decorative item. Seriously. Okay, go ahead and laugh now.  I remember seeing them in the grocery stores with all the gourds and pumpkins every fall but I was oblivious to the fact that people actually ate them. I am so glad I discovered that these were in fact edible because they are delicious and I now love cooking with them. I am sharing a recipe for a classic oven baked acorn squash. This is a really sweet treat and a fun way to enjoy the veggie. These squash remind me of my favorite Thanksgiving side dish, sweet potatoes with brown sugar and pecans. Yum! Depending on how many people I have over for turkey day this year I may just even make these instead. Why not mix it up and break out of tradition?

INGREDIENTS
1 acorn squash
1 tbsp butter, softened
salt
2 tbsp brown sugar
2 tsp maple syrup

STEPS

  • Preheat oven to 400º.
  • Carefully cut acorn squash in half and using a spoon clean out the seeds and stringy pulp.
  • Coat the inside of each squash half with the softened butter and sprinkle with salt.
  • Add 1 tablespoon of the brown sugar to the cavity of each half.
  • Drizzle a teaspoon of maple sugar over each half.
  • Put a 1/4” of water in a baking dish (This keeps the squash from drying out.)
  • Place the prepared acorn squash in the water cut side up.
  • Bake squash for 1 hour or until they are soft and easily pierced with a fork.
  • Allow to cool for 5 minutes before serving.