sauteed plums and onions (a la rita)
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Saturday, October 10, 2009
Tuesday, October 6, 2009
brazilian black bean bake (a la rita)
a tasty way to celebrate rio de janeiro — host city of the 2016 summer olympic and paralympic games.
Saturday, September 5, 2009
pimento cheese burger
served with sweet potato oven fries.
burger recipe: saveur issue 122
oven fries recipe: radiogastronomy
Sunday, August 30, 2009
moroccan chicken with potato tomato tart
served with cucumber salad with yogurt dill dressing (a la rita).
chicken recipe: bon appetit, june 2003
rita made the tart based on a recipe from crumblycookie
Sunday, August 23, 2009
Friday, August 21, 2009
Saturday, January 24, 2009
Friday, January 16, 2009
Monday, December 8, 2008
Tuesday, November 25, 2008
Sunday, November 23, 2008
Saturday, November 22, 2008
Thursday, November 20, 2008
Friday, October 10, 2008
risotto with squash (a la rita)
Risotto with Squash
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
2 cups low salt chicken stock or broth
2/3 cups water
1 tbl olive oil
½ cup thin sliced leek or onion
½ cup thin sliced celery
½ cup chopped red bell pepper
¾ cup uncooked arborio rice
1 tbl chopped fresh sage (or 1 tsp dried)
2 cups (1 lb.) cubed peeled squash or one thawed package frozen winter squash (12 oz.)
½ tsp salt
1/8 tsp white pepper
½ tsp lemon juice (optional)
2 cups cubed cooked chicken (optional)
1. Simmer stock and water, keep warm over low heat.
2. Heat olive oil in 4 quart sauce pan over medium heat. Add onion and celery. Saute until translucent. Add sage and rice. Saute 1 minute. Stir in ½ cup broth, squash, salt and cook until liquid is nearly absorbed. Stir constantly. Add remaining broth, ½ cup at a time, stirring constantly, until each addition is absorbed (about 45 minutes).
3. When all broth has been added, add white pepper and optional lemon juice and/or chicken.
Serve with parmesan cheese and olives as a garnish.
Monday, October 6, 2008
busy kitchen (a la rita)
cranberry pear relish. based on this recipe >>
apricot cranberry bread. based on this recipe >>
banana-walnut chocolate chunk cookies.
Sunday, October 5, 2008
Thursday, October 2, 2008
rice casserole (a la rita)
brown rice layered with diced tomatoes, sweet onions, and cheese, topped with cornflake crumbs, and baked. complete casserole goodness.
Wednesday, August 13, 2008
stuffed tomato (a la rita) and grilled moroccan pork chops
stuffed with hard boiled egg slices, paprika, diced avocado, tomato and red pepper
Tuesday, August 12, 2008
balsamic onion stacks with grilled tuna steaks
gillled vidalia onion slices, fresh mozzerella, and sliced tomatoes. based on this recipe >>