Tag: side dish
Fideo
Fideo
Fideo, which means noodles in Spanish, is a Mexican pasta dish that can be eaten as a side dish or as a main course. It consists of fideo noodles, which are small vermicelli noodles, fried with onions and garlic. The noodles then get simmered in a tomato bouillon sauce with diced tomatoes. Once the noodles are softened, the fideo is ready to eat. It is typically made meatless, but you can add chicken, ground beef, or chorizo if you’d like.
Ingredients
- 4 tbsp olive oil
- 2 bags fideo vermicelli
- 3 roma tomatoes diced
- 4 garlic cloves minced
- 3 tbsp tomato bouillon with chicken seasoning
- 4 cups water
- 8 oz boneless skinless chicken breast or thigh (optional) diced
- 8 oz chorizo (optional)
Instructions
- Heat up oil in a sauté pan over medium heat. Fry the noodles, onions, and garlic until golden brown.
- Pour in the water and the tomato bouillon.
- Add in the tomatoes. Simmer for 8-10 minutes until the liquid has been absorbed and the noodles are soft.
Soy Caramel Glazed Kabocha Pumpkin
Soy Caramel Roasted Kabocha Pumpkin
I can’t say enough good things about kabocha pumpkin. They have a creamy, buttery texture and are very versatile in the kitchen. This recipe has slices of the squash roasted and glazed with a garlicky soy-caramel sauce, finished off with drizzled Thai basil oil.
Equipment
- immersion blender
Ingredients
- 1/2 kabocha pumpkin cut into 2” slices
- 2 tbsp vegetable oil
- 3 tbsp palm sugar
- 1 tbsp soy sauce
- 6 garlic cloves gently smashed
- 1/2 tsp white pepper
Thai Basil Oil
- 1/4 cup Thai basil finely chopped
- 3 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat up vegetable oil in a small sauté pan over medium heat. Sauté the garlic for 2 minutes until golden brown. Remove from the pan.
- Add in the soy sauce and palm sugar. Allow the sugar to melt.
- Add the garlic back in. Season with white pepper. Turn off the heat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the slices of kabocha on the pan. Brush each side with the glaze. Roast for 10 minutes.
- Brush each side again with the glaze and roast for 10 more minutes.
Thai Basil Oil
- Add the oil and basil to a cup.
- Process with an immersion blender.
- Strain. Season with a pinch of salt.
Frijoles Rojos Colombianos
Frijoles Rojos Colombianos
Beans are a staple in the Colombian household. They’re made in large batches and eaten just about everyday. Beans are typically paired with rice, fried plantains, avocado, fried eggs, arepas, chicharron, and a grilled chorizo. This protein platter overload is called bandeja paisa.
Equipment
- food processor
Ingredients
- 1 lb dry red beans
- 1 onion diced
- 1 bunch green onions chopped
- 6 garlic cloves
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes diced
- 1 tsp ground cumin
- 1/2 tsp achiote powder
- 4 cups water
- 4 cups vegetable stock
- 2 carrots peeled and diced
- salt and pepper to taste
Garnish
- cilantro
Instructions
- Soak the beans overnight. Strain and rinse the beans.
- Place the onion, green onion, garlic, bell peppers, and tomatoes in a food processor.
- Pulse until fairly smooth.
- Place the beans, water, stock, processed vegetables, and carrots in a large pot. Bring to a boil. Place a cover on. Reduce the heat to medium low and simmer for 90 minutes.
- Season with the achiote powder, cumin, salt and pepper.
- Simmer uncovered for 30 more minutes until the beans are tender.
