Tag: side dish
Algerian Carrots
Algerian Carrots
This is a great side dish that breathes new life into carrots. They are steamed, then sautéed in an aromatic spice syrup that you create. They are then finished off with a little squeeze of lemon juice.
Equipment
- steamer
Ingredients
- 1 1/2 cups water
- 1 lb carrots peeled; cut into carrot sticks
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin seeds
- 1/4 tsp cinnamon
- 1/4 tsp thyme
- 1 bay leaf
- 1 tsp lemon juice
Instructions
- Bringbthe water to a boil in a steamer pot. Steam the carrots for 6 minutes. Set aside, reserving a 1/4 cup of the liquid.
- Heat up the oil in a sauté pan over low heat. Let the garlic and spices permeat in the oil for 10 minutes.
- Pour in the reserved liquid and bay leaf. Cover. Bring to a boil and simmer for 20 minutes.
- Add the carrots to the pan, costing in the spice mix. Increase the heat to medium high and sauté for 2 minutes.
Coconut Rice with Peas and Carrots
Coconut Rice with Peas and Carrots
Wali wa junde na karoit is a Tanzanian style coconut rice with peas and carrots. It is a highly flavorful side dish, typically serve with stews, curries, and grilled meats such as mishkaki.
Ingredients
- 1 tbsp olive oil
- 1 cup basmati rice washed
- 1 cup frozen peas and carrots
- 1/2 tsp turmeric
- 1 cup coconut milk
- 1 cup water
- salt to taste
Instructions
- Heat up olive oil in a pot over medium high heat. Sauté the peas, carrots, and rice for 3 minutes.
- Pour in the coconut milk, water, turmeric, and salt. Bring to a boil. Cover. Reduce the heat to low and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
