Cold Vegetable Platter

April 20, 2018

Such a nice, simple side dish…

Asparagus (blanched)



Hearts of Palm

Artichoke Hearts

Dress with Good Seasons seasoning packet mixed with oil and vinegar and arrange like vegetables together on a platter.


Filets with spiced butter, yum!  Dad & I wanted a filet dinner for two and this new recipe rocked!  Finding the recipe on my phone while shopping was not the best way to prepare for attempting a new dish.  Subsequently, I did make some modifications but no worries, it was all good!  Dad wanted to use the sous vide so the modifications started there.  He used salt, pepper, olive oil and fresh rosemary for the beef.  After it reached the desired temp, he seared the filets in a pan and we took up the recipe from there using the pan’s  brown bits and continuing with deglazing etc.  I found a small size package of beef demi-glaze at Central Market which was convenient since it is sometimes expensive and hard to find.   As for the spiced butter and veggies I didn’t realize until I got home that there were two other recipes for those!  I didn’t have coriander seeds, cilantro or lemons!  Oh well, I had a grapefruit so used that for the citrus and minced up some fresh rosemary instead of the missing cilantro.  I actually used whole artichokes as the recipe called for with boiling salted water only, no flour etc.  When I read the reviews I saw others had used canned artichoke hearts.  Easy peasy!  Next time I’ll do that.  Even with some slight adjustments, to account for less than great planning, we loved this entire meal and will definitely make it again.  A delish Cab topped the whole evening off!!!

Source: Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts recipe |

Source: Creamed Spinach Recipe : Sunny Anderson : Food Network

Here it is Bret & Scott!  So glad you liked the “kick” in this spinach recipe!  Also, the recipe calls for packaged fried onions.  Instead I fried sliced shallots in olive oil and loved it.  Good make a ahead dish.

Here is the second of my Happy New Year’s resolution recipes.  The first one being Twiced-Baked Spaghetti Squash with Pesto and Parmesan and this tasty veggie side dish.  I substituted panko, that I had on hand, for the whole wheat bread crumbs, still crunchy and yummy.

Baked Zucchini Sticks ‹ Hello Healthy.

Happy New Year!  If your resolution is to eat healthy, as mine is everyday but not always with success, here are two new recipes that I have just tried and really liked!  This spaghetti squash recipe and Baked Zucchini Sticks were both easy and make excellent side dishes.


Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan (Low-Carb, Gluten-Free) | Kalyn’s Kitchen®.

Dress up your meat or poultry with this delicious side dish.  I like to use white corn or petite white corn.  The Parmesan topping is optional so add or omit as desired.  I do not add msg.  This recipe can be can be doubled for a crowd.

Creamed Corn From The Ritz | Better Recipes.

Moroccan Couscous

January 26, 2013

Although I’d like to try more couscous recipes this one was easy, tasty and a perfect side dish to Chicken with Forty Cloves of Garlic.

Moroccan Couscous (recipe by Ina Garten, “Barefoot in Paris,” 2004


2 cups (3/4-inch) diced butternut squash

2 cups chopped yellow onions (2 onions)

1 1/2 cups (3/4-inch) diced carrots (4 carrots)

1 1/2 cups (3/4-inch) diced zucchini (2 medium)

2 tablespoons good olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups homemade chicken stock or canned broth

2 tablespoons unsalted butter

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups couscous (10 ounces)

2 scallions, white and green parts, chopped


Preheat the oven to 375°F.

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on the saltiness of the stock), 1/2 teaspoon pepper, the cumin, and saffron threads and allow to steep for at least 15 minutes.

Bring the chicken stock just back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve warm or at room temperature.