Archive for the ‘Side Dishes’ Category

Perfect Pita Chips

I find that chips in generally are one of the easier types of food to put together, but also one of those sneaky recipes that can go really wrong, really quickly. It takes a good eye to make a good chip, but with some practice and patience chip-making is actually very simple. The pita chips below are the perfect complement to hummus. Here at our Homestead we make homemade hummus and now make these pita chips at the same time so we have a great, easy, homemade side-dish that really impresses all of our guests. They are stunned when we reveal that both the chips and hummus are homemade. Impress your friends at your next picnic or BBQ with these easy chips below:

The recipe below is modified from: http://m.allrecipes.com/recipe/146022/perfect-pita-chips

Ingredients:

1 pckg Pita Pockets
2 tbsp Olive Oil
1 tbsp Cumin
1 tsp Kosher Salt
1 tsp Garlic Salt

Directions:

Preheat oven to 350 F. Brush one side of each pita pocket with olive oil and then sprinkle the salt, cumin, and garlic salt over the pockets. Each pocket needs to be sliced into 4 triangles. Bake 15 – 20 minutes until they are light brown.

Again, these are best with hummus as an appetizer. Make extra, because I can promise you will be nibbling on them while waiting for the rest of your food to finish cooking!

Slammin’ ‘Slaw

Two weeks ago we had a threat of snow, today it is supposed to climb to the low 80s, so I’m taking this is as a sign that we are skipping spring and heading into Summer – I’ll take it! Since it’s my version of summer here are two slaw recipes that are out of this world! They’re a great compliment to pulled-pork, burgers, or anything else that involves your grill and al fresco dining. As with many of my recipes they’re pretty easy to make and don’t require too much time. If you’re in a pinch time-wise you can use those handy bags of coleslaw mix in the lettuce section of the food store instead of shredding cabbage at home yourself (we have recently received cabbage in our awesome crop-share, but on the weeks we don’t we absolutely cheat using this!).

Carolina Slaw

Adapted from this recipe

IngredientsCreative Crops Coleslaw Homemade Recipe

– 1 large head of finely shredded cabbage
– 1 sweet onion, finely chopped
– 2 grated carrots
– 1/2 cup sugar
– 1 tsp salt
– 2/3 cup vegetable oil
– 1 tsp dry mustard
– 1 tsp celery seed
– 1 cup cider vinegar

Directions

Combine cabbage, onion and carrots in a large bowl. In a small pan over medium heat combine the sugar, salt, oil, mustard, celery seed and cider vinegar and bring to a boil. Simmer these ingredients until the sugar is dissolved and then pour over the veggies and toss well.Creative Crops Coleslaw Homemade Recipe

This is best served chilled, so after everything is done move it to the fridge until it is really chilled, and then dig in!

 

Asian Slaw

Adapted from Food Network’s recipe

Ingredients

– 1 bunch of trimmed and thinly sliced scallions
– ** shortcut alert!!** 2, 16 oz bags of coleslaw mix, OR 1 head green, 1 head red cabbage shredded
–  1 thinly sliced small, red onion
– 1/4 cup soy sauce
– 1/4 cup lemon juice
– 1/4 cup vegetable oil
– 2 tbsp grated fresh ginger
– 2 tbsp white vinegar
– 2 tbsp brown sugar
– 2 tbsp sesame oil
– 2 tsp sesame seeds
– 1 tsp salt
– pinch of ground black pepper

Directions

Food Network directed us to rough up the scallions a bit so the layers of the scallion whites separated. When I first read this I felt like I wasn’t reading English – what did this mean? It was pretty simple – use your fingers to roll the scallions around a bit, it sounded harder than it was, thankfully!

Combine the coleslaw mix, or shredded cabbages, red onion and scallions in a large bowl. To make the dressing, in a small bowl  combine all of the remaining ingredients together until well blended together. Pour over the cabbage and veggie mixture. Food Network suggests serving this within 1 hour of adding the dressing to avoid wilted cabbage. We dressed it all at once, then ate it for the next 2 – 3 days and didn’t find that it lost flavor or got too soggy, but it may just be personal preference. CreativeCrops Asian Slaw

Happy Grilling!

Tangy Ginger Dressing

Keeping up with my recent *easy* recipes here is a quick and easy recipe for ginger dressing. I have one of those nifty dressing shakers by OXO – it was perfect for this and many of the other dressings I have made so I highly suggest something similar if you find yourself making salad dressings every so often. We found this recipe at  Allrecipes.com, and the recipe listed below just halves it, which is what we did.

Ingredients: 

Creativecrops Ginger Dressing

1.5 cloves of garlic, minced
2 tbsp minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tbsp honey
1/4 cup water

 

Directions: 

Creativecrops Ginger Dressing

In your salad shaker, or a pint glass or bowl, combine all of the above ingredients. If using your salad shaker, then shake it up. If you’re using a bowl or cup, cover it tightly and then shake it up! Heat the shaken ingredients  in the microwave for 1 minute to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

We paired this over a spinach salad and it was delicious – the perfect compliment to the salad! We also put it into a wrap with grilled chicken, lettuce and shredded carrots which, again, was very complimentary to the wrap. Overall, this is a great dressing and as you can see from the instructions above, its very easy to make. Enjoy!

Burnt Broccoli (&Cauliflower too!)

It was a chilly Saturday night and our table was animatedly chatting in the cozy and warm Italian restaurant in DC when suddenly our waiter appeared with our appetizer – steamed broccoli! We love gathering at this restaurant whenever we are all in town and always order the steamed broccoli as an appetizer. But this time, a strange thing happened – we started discussing burned broccoli. I had never heard of such a thing but I was certainly interested! Our dear friend, Anthony, had my complete attention as he explained that his wife makes this delicious treat very easily all the time and that cooking the broccoli this way creates a more unique, sweeter flavor from the broccoli. My mom added that she does this same thing with cauliflower too. How did I never hear about this?! We couldn’t wait to try it out! On Monday evening I pulled out all the ingredients and we are hooked! The broccoli and cauliflower crisped up so nicely and the flavor was a bit sweeter. This is such a great side-dish when I don’t feel like steaming the veggies, and it was so easy! I hope you try these out and like them – if not send them my way!!

creative crops burnt broccoliIngredients

1 bunch broccoli & cauliflower
4 tbsp olive oil
large pinch of panko breadcrumbs
salt & pepper

Directions

Preheat your oven to 350 F (if its grilling season word on the street is that you can grill it too!). Toss your broccoli and cauliflower with the olive oil, salt, pepper and breadcrumbs. Lay out the broccoli and cauliflower on a parchment lined baking sheet (or unlined for messier cleanup). Place it in the over for about 20 – 30 minutes until the broccoli looks well-cooked and crispy.

The hardest part about this dish? Not eating it all before you serve the rest of the meal! I hope you enjoy this as much as we do! Enjoy!!

burnt Broccoli creative crops

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