Side Dishes – Let's Cook Together

Mixed vegetables on the BBQ

Denis Martel — Sun, 11 Nov 2012 14:43:56 +0000

Cheryl has a bad habit of going to the market in August and filling up the trunk of the car with as much veggies as she can fit! The list of vegetables above is not a strict list. It depends on what you have in your fridge (or in your car truck on Saturday morning). Basically, cut your vegetables in large chunk, add seasoning, garlic and olive oil, wrap in foil and cook it on the BBQ!

Ingredients:

1 green pepper, 1 red pepper and 1 yellow pepper cut in large squares
3 celery branches, cut 2 cm diagonally
2 carrots, cut 0.5 cm diagonally
1 zucchini, sliced 0.5 cm diagonally
1 onion, cut in 1.5 cm pieces
1 leek chopped
3 chopped garlic cloves
A handful of yellow beans
A handful of sweet beans
Whatever else you like, such as broccoli, cauliflower, eggplant, etc
Olive oil
Mix of fresh herbs or Italian seasoning or Mrs. Dash seasoning.
Salt and pepper

Method:

Mix all the ingredients together in a large bowl
Place in an aluminum container or in a large aluminum foil sheet
Make sue you wrap the vegetables with a couple of layers of foil so it does not burn on the BBQ
Cook about 20 minutes on the BBQ, at low heat, turning once.

Potatoes cooked on the BBQ

Denis Martel — Sun, 11 Nov 2012 14:35:58 +0000

Ingredients:

5 or 6 sliced potatoes
1 thinly sliced onion
2 chopped garlic cloves
Olive oil
Salt and pepper
Fresh chopped herbs or a the Italian Mix or Mrs. Dash mix

Method:

Mix all ingredients together
Place in a thick aluminum paper, wrapping the foil a couple of time around
Cook on the BBQ at low for about 20 to 30 minutes), turning once or twice the package.

Wild Rice

Denis Martel — Sat, 10 Apr 2010 18:04:34 +0000

I like to prepare this rice. At home, we eat a lot of rice (cultural thing I guess) but this one, served with BBQ chicken breasts is a nice change.

Ingredients:

250 ml Uncle Ben’s Converted rice
825 ml chicken soup base
175 ml wild rice

Method:

Wash rice under cold water
Place the liquid and rice in a medium pot
Bring to a boil
Cook for about 20 minutes, until the liquid has been absorbed

Salsa

Denis Martel — Sat, 10 Apr 2010 18:03:09 +0000

While Cheryl was at a cottage for the weekend with a bunch of girl friends and that the girls were NOT supposed to be home for dinner, I told myself that it would be great to eat a tuna steak with a good salsa. I went to my favourite fish store and I bought a large tuna piece. I started to eat it in sashimi as an appetizer. At the same time, the girls came home early and saw what I was doing and decided to change their plan and eat with me. The particularly appreciated the salsa.

You can replace the grape jelly by something else that is sweet. Also, if you do not have lemon salt, use regular salt with a bit of lemon peel.

Ingredients:

125 ml chopped green pepper
125 ml chopped red pepper
250 ml chopped pineapple
Â½ chopped onion
Juice of one lime
60 ml apple juice
30 ml grape jelly
30 ml fresh chopped oregano

Method:

Mix all the ingredients in a non-reactive bowl and place in the fridge for 2 hours
Serve with tuna steak

Rice for Chicken À La Provençale

Denis Martel — Sat, 10 Apr 2010 18:01:29 +0000

This is a simple way to prepare rice. This rice goes very well with the sauce of Chicken À La Provençale.

Ingredients:

250 ml Uncle Ben’s Converted Rice
30 ml butter
650 ml chicken soup base
One chopped green onion

Method:

Wash the rice and set on a tea towel to dry
Melt butter in a sauce pan
Add rice and sauté for 4 to 5 minutes, stirring often
Add the other ingredients and cook for about 17 minutes, until rice is cooked

Potato Rissoles

Denis Martel — Sat, 10 Apr 2010 17:59:58 +0000

When I created this recipe, I knew what I wanted to do but I had no idea how much spice I should put in. Even though the potatoes turned out very good, they were way too spicy! In this recipe, I have the curry quantity cut down by half!

Ingredients:

6 potatoes cut in cubes (1 cm)
5 ml parsley
5 ml oregano
5 ml onion salt
2 ml curry
2 ml black pepper
2 ml cayenne pepper
2 ml garlic powder

Method:

Mix spices in a strong plastic bag
Heat oil in a thick bottom frying pan
Mix potatoes with spices in the plastic bag
Place potatoes in the frying pan for about 3 minutes, stirring often
Place frying pan in the oven to 325⁰ for about 15 to 20 minutes

Hunter Style Carrots

Denis Martel — Sat, 10 Apr 2010 17:58:45 +0000

These carrots are delicious served with a leg of lamb and mashed potatoes. You will see!

Ingredients:

A dozen dry Chinese mushrooms (dongu) or fresh shiitake mushrooms
125 ml Madera wine
50 ml olive oil
750 ml thinly sliced carrots
2 ml salt
30 gr thinly sliced Prosciutto
3 garlic cloves
50 ml fresh parsley or 10 ml if dry
Pepper from the mill

Method:

Wash and pat dry the fresh mushrooms. If you are using the dongu, make sure to properly rinse them a few times to remove the strong smell of this type of mushroom
Marinate them in the wine for about one or two hours Drain the mushrooms and keep the wine on the side
Slice the mushrooms and keep them on the side
Heat oil and sauté the carrots, medium heat, for about 10 minutes, mixing time to time
Add salt, mushroom and wine
Sauté another 10 minutes, until the carrots start turning golden brown
Add Prosciutto and garlic, and cook another minute
Add parsley and pepper
Check seasoning and serve

Green Pickled Tomatoes like Adele

Denis Martel — Sat, 10 Apr 2010 17:56:49 +0000

I got this recipe from Adele to please Cheryl. I am not a great fan of green pickled tomatoes but all my family loves to eat it with a tourtiere or meat pie.

Ingredients:

5 l green tomatoes, thinly sliced
2.5 l thinly sliced onions
175 ml coarse salt
1.5 l sugar
1.25 l white vinegar
10 ml mixed marinade spices in a cheese cloth

Method:

The night before, marinade tomatoes and onions with the coarse salt
Next day, drain the tomatoes and rinse under cold water
Place the tomatoes/onions in a large pot and add the other ingredients
Bring to a boil and cook for about 45 to 60 minutes
Fill and cover in seal-able jar (Mason Type)
Place in a large pot of boiling water for one hour

Curry Rice

Denis Martel — Sat, 10 Apr 2010 17:55:13 +0000

My dear brother-in-law makes the best curry rice. I believe that his secret is that he replaces the chicken soup base by beef consommé and also adds more water so the rice is kind of wet. His rice with his pork chops is one of the best meal you can have.

Ingredients:

2 chopped medium onions
50 ml butter
15 ml curry powder
250 ml Uncle Ben’s Converted rice
650 ml chicken soup base

Method:

In a medium sauce pan, melt butter and cook onion for about 5 minutes
Add curry and mix well
Add uncooked rice and mix well
Sauté the rice for 2-3 minutes, stirring often at high temperature
Add chicken soup base and cook for about 17 minutes

Carrot Salad

Denis Martel — Sat, 10 Apr 2010 17:53:47 +0000

This is a very refreshing salad that can add a touch of color to your plate.

Ingredients:

1 onion cut in rings
4 shredded carrots
10 ml salt
100 ml olive oil
75 ml white vinegar
1 chopped garlic clove
A pinch of black pepper and oregano
Lettuce

Method:

Place the onion rings in cold water
Cook the carrots for 3 minutes in boiling water with 5 ml of salt. It is important not to over cook them
Drain the carrots and the onion rings, and place them in a salad bowl
Mix oil, vinegar, garlic, 5 ml of salt, pepper and oregano then add to the carrots and onions rings
Mix well and refrigerate for at least one hour before serving on a bed of lettuce

Side Dishes – Let's Cook Together

Mixed vegetables on the BBQ

Potatoes cooked on the BBQ

Wild Rice

Salsa

Rice for Chicken À La Provençale

Potato Rissoles

Hunter Style Carrots

Green Pickled Tomatoes like Adele

Curry Rice

Carrot Salad

Rice for Chicken À La Provençale