Archive for the ‘Side Dish’ Category

Jalapeno Poppers

So, these puppies are a good party appetizer .  I’m still trying to figure out how to make them great.  It does take a good amount of time because you have to individually make each one.



Sausage (I use a mild or sweet variety)

oz Cream Cheese

package Bacon


For every 4 Jalapeno’s you’ll need 1 sausage, 4 slices of bacon, and a scoop of creamcheese…and this will give you 8 poppers.

Cook up ground sausage, or dice up sausages and then fry them on the stove.  While the sausage is browning, slice jalapenos in half lengthwise.  Scoop out and toss the seeds.

When the sausage has cooked, take it off the heat, and mix sausage with cream cheese.  Try your best to strain the sausage before mixing with the cream cheese. When the cream cheese and sausage are well blended cut bacon slices in half.

Lastly stuff the sausage/cream cheese into the jalapeno, then wrap with 1/2 bacon slice, and skewer together with a tooth pick.  Cook for 20 minutes at 400.

Let cool for 5-10 minutes, but eat before they get cold.


Read Full Post »


You could probably throw anything you wanted into this.  Leftover vegetables, chicken, whatever you like.  Here’s the recipe for a generic Dahl base.


1 cup lentils

2 tablespoons ginger root, minced

1 teaspoon mustard seed

2 tablespoons chopped cilantro

4 tomatoes, (or 7 roma) chopped

3 onions (i mix brown, yellow,white) chopped

3 jalapeno peppers, seeded and diced

1 tablespoon cumin

1 tablespoon coriander (preferably ground)

6 cloves garlic

1 cup water

Cook lentils as prescribed on bag.

While lentils cook chop up all of the vegetables and measure out the spices.  keep onions, ginger, garlic, and jalapenos in one bowl, and place tomatoes in a separate board or bowl.  When the lentils are done drain any excess water.  In a large hot skillet heat up oil.  Place mustard seed in the oil and cook for about a minute.  Next throw in the bowl with onions.  Sautee until the onions become translucent.  Next add the remaining spices and the tomatoes, and let the tomatoes cook.  Finally add in the cup of water and let boil for about six mintues.  Lastly throw in the lentils and mix well.

Take off the heat, and add the chopped cilantro.  Enjoy.

Leftovers: It tastes great days latter…gives the dish time to marinate in all the spice.

Read Full Post »

Garlic Naan

Good with any main dish, goes really well with dahl or a vegetable-y chile-ish spice-y dish.


1/2 of .25oz active dry yeast package

1/2 cup warm water

2 tablespoons white sugar

1.5 tablespoons milk

1/2 egg, beaten

1 teaspoon salt

2  1/4 cup flour

1-2 garlic cloves

In a medium bowl dissolve the yeast in the water.  Let disolve for ten miutes.  While the yeast is dissolving measure out all the dry ingredients.  Then add the milk, the half egg, and finally the sugar, salt and flour.

Next knead the dough for about 7 minutes…here’s an instructional video on how to knead dough http://www.youtube.com/watch?v=dWj8oHMPFm0.  Place kneaded dough in an oiled bowl and cover with a damp cloth.  Let rise for about an hour.

While this is happening you can work on other dishes, and mince up garlic for the next step.  After an hour, take out the dough, and punch it down.  Knead in garlic and then rip off portions of dough and roll them into golf ball sized balls.  Place on a pan/plate and cover with a dry towel.  You’ll need to keep the balls in a warm place (about 75 or 80 degrees).  I preheated my oven to 100 and then turn it off and put the plate in the oven.  Leave for 30 minutes and allow to rise.

Finally, take the balls and roll them into thin tortilla width circles.  Get a skillet hot and then individually cook each piece.  Lightly butter one side and cook for about 1-2minutes on each side.

Enjoy the naan while still warm.  Don’t worry if the dough doesn’t rise much, the naan will still still taste great.  Additionally other spices can be added between risings.

Read Full Post »

Sauteed Asparagus

This recipe was inspired by a Chinese beef with asparagus dish.  I cut out the beef, and just made the asparagus.  The sauce is all the same so if you want to add in meat, it would go well with the dish.  But the asparagus is really the highlight.

Sauce Ingredients:

1 Tbs soy sauce

3 Tbs hoisin sauce

1 Tsp cornstarch

1 tsp grated ginger or powder ginger

2 garlic cloves (minced)

Other Ingredients:

1lb asparagus

2 Tbs olive oil

-Mix all the sauce ingredients together in a small bowl.  Cut the asparagus into about 1 inch lengths.  If the asparagus bases are larger cut them in half lengthwise to allow for better sauteing.  Heat a skillet up with the olive oil and then throw in all the asparagus, add a few splashes of water to get a steam going and then after about a minute throw the sauce on.  I cook it for about another 5 minutes continuously stirring.


Read Full Post »

An attempt to make one of my favorites…w/o a deep fryer.  If you’ve got a deep fryer, you should take the extra calories and use it, but for a healthier, more realistic option for the average you, here’s how I did it.


2 Sweet Potatoes

olive oil



garlic salt/powder/or the real thing

Preheat to 450.

Peel the sweet potatoes, and slice them into 1/4″ wide wedges, and then cut those into 1/4″ fries.  In a bowl or a large zip-lock freezer bag coat the fries in a minimal amount of olive oil (make them look like they’re barely sweating).  Then toss/shake the fries with your choice of spices, go minimal at first, you can always add more later.

Once the oven is 450 (its important for this it gets to 450 first) lay out the fries in a single layer (don’t get impatient and put a pile in, they’ll be soggier at the end).   Cook for about 15-20 minutes.  You can attempt to broil them the final minute to give them an extra crisp, but be sure to keep a close eye on them.  I take them out when a few tips start to blacken.

Enjoy with ketchup/mustard.

Freeze: Also make a double batch and keep the prepared (uncooked) sweet potato fries in the freezer, for a great side dish or snack later on.

Read Full Post »