![Turkish Style Green Bean & Tomato Salad (Fasulye)]()
by Yvonne Maffei | Aug 26, 2020 | Mediterranean, Recipes, Side Dishes, Summer, Turkish
One of my neighbors passed on some of their long garden green beans to me, which I relish so much- anything from home gardens, without chemicals and given with a warm heart and smile is absolutely golden.
Since real organic, super fresh foods tend to break down quickly, I processed them the same day by immediately boiling them in salted water for 20 minutes. While they were cooking, I peeled and chopped fresh tomatoes (if you only have canned chopped tomatoes, use those but drain the juices), added a healthy dose of really good olive oil, crushed up 3-4 garlic cloves, and some super fresh chopped parsley.
Divine on its own as a salad, it’s also an absolutely lovely side dish to meat or fish. With it being so super simple to make (especially in this heatwave) it also tastes nice cold, too. I’ve been making this type of salad for years, always thinking it was a “Sicilian” way of making these summer beans, but maybe it’s just a common Mediterranean style because I’ve seen a lot of Turkish recipes go pretty much the same. Either way, wherever it originated or wherever it’s most common just doesn’t matter- it’s simple, healthy and delicious. That’s what matters….
[mpprecipe-recipe:4]
![Easy Oven-Roasted Baby Potatoes]()
by Yvonne Maffei | Jun 15, 2020 | American, Mediterranean, Side Dishes
I promise you this is a super easy side dish for any night of the week or any morning when you have some time to make that breakfast even just a little bit special. It doesn’t involve peeling potatoes (who has time for that!) or chopping them into super fine pieces just to make them quick-cooking.
My oven-roasted potatoes are so much easier and quicker and such a fantastic side dish to meats and fish, breakfast eggs, and more. Just get the smaller potatoes (aka: baby potatoes) which cook faster, especially when quartered, so it’s like doubly-quick.
To make, simply quarter each one, place in an oven safe pan, sprinkle sea salt and drizzle olive oil on top, bake at 350F for 20-30 minutes. Remove from oven and add dried parsley for sure- squeeze a little fresh lemon juice on top and add a bit of slightly roasted minced garlic (optional). They’re yummo, I swear…
![Mushroom Risotto]()
by Yvonne Maffei | Aug 31, 2015 | Italian, Recipes, Rice & Grain Dishes, Side Dishes
If you’ve never had Risotto, now’s the time to try it. Yes, it’s most popular as an Italian style rice, but anyone can make it. Actually, I think it’s even easier to make than some of the other types of rice, the only difference being that you should spend a lot of time stirring it while it cooks.
The ingredients are simple: salt (I used Himalayan but you can use any, (especially sea salt) and pepper, fresh parsley (flat or curly), garlic, mushrooms, Saffron Road’s Artisan Roasted Chicken Broth, butter and olive oil and of course the great Italian rice, risotto.
It’s so easy to make and some people enjoy it as a meal all its own, otherwise it makes a wonderful side dish for any season. If you don’t like mushrooms you can even make it with other veggies like chopped asparagus. Want it vegetarian? Make it with Saffron Road’s Classic Culinary Vegetable Broth instead. Either way, it’s delicioso!
Bismillah & Buon Appetito!
INGREDIENTS
20 ounces button or Crimini mushrooms (2 small packages)
2 tablespoons butter (salted is fine if you pull back on the salt later in the recipe. Taste as you cook!)
3 cloves garlic, minced (be sure it is either organic or at least not bleached white on the bottom. There should be some hair/roots on the bottom of garlic to ensure it has not been bleached)
1 cup arborio rice (risotto)
1/2 cup half & half
1.5 cups chicken or vegetable broth (if you don’t have this, just make it with filtered water)
1 teaspoon sea salt (I’m biased towards the Sicilian ones, but any good quality one is fine)
1/2 teaspoon ground black pepper
1 tablespoon fresh curly parsley, chopped
Parmesan cheese, freshly grated
DIRECTIONS
Wash mushrooms thoroughly by placing in a bowl with fresh cool water. Swish the mushrooms around and rub the tops with your thumbs to remove any dirt. Lift the mushrooms out of the water as opposed to pouring the water out. Brush off any excess dirt with a towel and dry them completely so they will brown properly when cooking.
In a large Dutch oven or pot, heat the butter over medium flame. When it froths, add the olive oil, mushrooms and garlic, cook until all of the liquid from the mushrooms evaporate completely and they begin to brown.
Add the rice and cook for about 1-2 minutes, stirring the whole time. Add the half and half, broth, salt, pepper and parsley. Cook, uncovered, for 20 minutes, stirring continuously. Cover with a lid to finish cooking, about an additional 5-10 minutes on low.
Remove from heat and sprinkle with freshly grated Parmesan cheese upon serving.
By Yvonne | My Halal Kitchen
[yumprint-recipe id=’80’]
![Creamy Mashed Potatoes]()
by Yvonne Maffei | Nov 28, 2014 | Fall, Potato Dishes, Side Dishes, Thanksgiving, Vegetarian, Winter
I can’t remember the last time we had mashed potatoes from a box. Just the thought of it brings to mind the empty feeling I get from any foods that are simply a semblance of real food. I know it’s convenient, economical and sometimes the only option for people, but perhaps if we looked to our grandparents and those before them and how not everything they made from scratch in their kitchens was difficult, messy and unworthy of our time. In fact, a recipe for mashed potatoes is one of those things that you learn how to make once or twice and you’re good for life. Never be intimidated by the process of boiling, peeling and mixing- and there definitely is no need for fancy gadgets like the one I’ve used below- a simple hand masher will do the trick just as well.
Here goes…
Maybe the most difficult part is peeling the potatoes. If that is too cumbersome, make it a rustic mashed potatoes dish and leave the peels on (just make sure you scrub the surfaces very clean before boiling). I also add a couple parsnips to the mix just because I like the added texture they give to the potatoes, but if you don’t have them or don’t want to use them, just leave them out altogether.
For 3-5 pounds of potatoes, I place peeled and quartered potatoes in a large Dutch oven of salted boiling water and cook on medium-high for about 30 minutes.
Simply stick a knife or fork into the potatoes to test their softness.
Drain immediately and let them cool a bit.
*At this point, you can even leave them in the fridge, covered, overnight and work on the next part when you’re ready. The only difference here is that you should reheat the potatoes (i.e. in the microwave) before making additions and mixing it all together.
Next, either place the potatoes in a large bowl or in your stand mixer (you can do this in parts if you have a large amount here like I did. Add salt and pepper generously but if you’re also going to top with gravy, you may want to hold back a little on the salt.
Next add the sour cream. I use whole milk sour cream, just my preference as any other type makes the potatoes watery, in my opinion.
And the whole milk (for the same reason). I always warm up the milk because I don’t like cold milk in warm potatoes. Also add softened butter, unsalted so you can control the amount of salt overall.
Use the paddle attachment for the stand mixer if you’re using that appliance.
With the stand mixer, you should be able to reach a desired consistency within 30 seconds on medium-high. Always be careful not to over mix, as the potatoes will become gluey.
Top with fresh or dried herbs and/or your favorite recipe for gravy.
Now you can tweak, enjoy, and make it over and over again!
[yumprint-recipe id=’55’]
![Grilled Eggplant and Pepper Salad]()
by Yvonne Maffei | Jul 4, 2012 | Appetizers & Snacks, Gluten-Free, Italian, Mediterranean, Middle Eastern, Recipes, Sicilian, Side Dishes, Summer, Turkish, Vegan, Vegetarian
Summer food is equivalent to grilling, right? Well, in the intense heat we’re feeling here in the Midwest I’m not sure everyone is so excited about firing up the grills all the time. I mean, it’s really hot- even in the evenings I’ve seen temps at 98° F. That said, with all the amazing summer produce to be found at farmers markets and in our own gardens, there still needs to be a way to use up your favorite summer veggies even if it means staying indoors and NOT turning on the oven.
(more…)
![Sautéed Spinach, Baby Zucchini and Mushrooms]()
by Yvonne Maffei | May 29, 2012 | American, Mediterranean, Recipes, Side Dishes, Vegetarian
The season in between spring and summer is the time to make the best use of delicious veggies- spinach, baby zucchini, fingerling potatoes, and white button mushrooms. Fortunately for us, they all go so well together in flavor profiles, too. Try this saute recipe over rice or pasta. We even had the leftovers stuffed in pita halves with melted cheese. Ah-mazing…
Sautéed in butter and olive oil (more…)
