Quickie Sides from the Archives

It's Monday, and I am not really here.

I have scheduled this post because as you are reading this, my plane should be landing at Orly Airport in the City of Lights, (that would Paris!).

As long as the wi-fi works in the apartment and my camera doesn't break, I plan on posting during vacation just like I did the last trip to Paris. (see the category PARIS on left side).

I leave you with some great weeknight side dishes that I make often.
They have been in my blog archives waiting to be posted, so what better than to have 3 recipes for one post!

See you soon!



Here is a great, easy recipe for couscous that I make to serve with poultry or meat.
It's great to serve for a buffet because it can be made ahead, and served at room temperature.



JEWELED COUSCOUS:

Make couscous as per package directions, but cook in chicken stock instead of water.
Take off burner and cover for 5 minutes. Fluff with fork.

To the pot add:

a handful of golden raisins
a handful of toasted pine nuts
a handful of chopped scallions
a handful of chopped fresh cilantro
a little bit of olive oil

This is an excellent accompaniment to roast chicken or a lamb tagine!


BROCCOLI w/ ANCHOVY BREADCRUMBS:



If you are a broccoli hater then turn away.
If you are an anchovy hater, then I can't help you here, maybe you should seek professional help.

My husband is a broccoli hater, so it is very hard to sneak in that beautiful vegetable without being noticed.
In a pasta sauce with sausage and garlic he will tolerate it.

This is a good way to get broccoli haters to eat their little green trees.

Broccoli with Anchovy Breadcrumbs: SO GOOD
Broccoletti con Pan Grattato e Acciughe

1 head of broccoli, cut into florets and cooked how you like it
(I cook mine for about 6 minutes in boiling water)

4 anchovies, chopped
1 clove of garlic, chopped
2 tbsp of panko breadcrumbs
salt and pepper
2 tbsp butter
2 tbsp olive oil

While your broccoli is cooking, make your anchovy butter in a small saucepan by cooking the butter and olive oil w/ the chopped anchovies and garlic on medium heat till butter is melted and foaming.



Now add your 2 tbsp of panko crumbs and keep stirring with a wooden spoon till crumbs start to brown.

Place your cooked broccoli on a platter and pour the anchovy crumbs over the vegetables. Now how can anyone hate this?


FRIENDS: SPUDS & SPEARS



Here is a weeknight side dish to get the dinner fans cheering!

It's just a little different from your average lonely, roasted spuds.

A splash of balsamic vinegar at the end of roasting vegetables, makes this dish POP!

Roasted Asparagus & Potatoes w/ Balsamico:

Cut your potatoes into very small 1" cubes.
Trim woodsy ends of asparagus spears, and cut into thirds.

Lay your vegetables on a baking sheet and toss with olive oil and kosher salt.



Roast about 20 minutes until potatoes are crispy in a 475 oven.

When you remove the spears and spuds from the oven, splash them with a tablespoon of balsamic vinegar and mix.

Friends forever.



See you soon!