Courses Archives: Side Dish

Kefir Dinner Rolls

By lizbeth on October 5, 2021 in

Kefir Dinner Rolls

Flora S.

Print Recipe

Course Dinner, Side Dish

Ingredients

1 cup warm homemade kefir
2 tablespoons warm homemade kefir
3 cups bread flour
2 tablespoons white sugar
1 teaspoon salt
2 ½ teaspoons instant yeast

Instructions

Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
Preheat oven to 350 degrees F.
Bake rolls in the preheated oven until golden brown, about 20 minutes.

Jewish Chicken Soup

By lizbeth on October 5, 2021 in

Jewish Chicken Soup

Flora S.

Print Recipe

Course Main Course, Side Dish, Soup

Ingredients

1 whole chicken
1 medium yellow onion chopped
8 carrots peeled and sliced
1 parsnip chopped
3 cloves garlic crushed
2 stalks celery chopped
1 bunch fresh dill weed chopped
salt and pepper to taste
2 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

Instructions

Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours.
Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Jewish Carrot Tzimmes

By lizbeth on October 5, 2021 in

Jewish Carrot Tzimmes

Flora S.

Print Recipe

Course Lunch, Side Dish

Ingredients

1 tablespoon canola oil
1 ½ pounds carrots peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

Instructions

Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil.
Reduce heat; cover and simmer until carrots are tender, about 25 minutes.
Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes.
Sprinkle parsley on top before serving.

Jean Ahlberg’s Swedish Meatballs

By lizbeth on October 5, 2021 in

Jean Ahlberg's Swedish Meatballs

Karin D.

This is a Swedish meatball recipe that my Gram, Jean Ahlberg, received from her mother-in-law. Every Christmas Eve, for at least sixty years, Gram treats our family to a traditional Swedish feast. Two years ago, when Gram was 94 years young, she (finally!) offered to let the family help prepare Christmas Eve dinner. We enjoy these meatballs just as they are, however they are excellent tossed with a light gravy and served over egg noodles. In 2020, during the COVID-19 pandemic, I gave each family member these meatballs in ""to go"" containers at our family outdoor holiday gathering. It would not be Christmas without Gram's meatballs! I am honored to take on this tradition and I look forward to passing the recipe down to my children."

Print Recipe

Course Dinner, Main Course, Side Dish

Ingredients

1 loaf of sliced white bread
1 cup milk
½ cup minced onion
1 lb pork
1 lb beef
1 lb veal
½ tsp salt
¼ tsp nutmeg
¼ tsp paprika
1 egg beaten

Instructions

Soak bread in milk.
Sautee onions in oil or butter. Gently combine ground meats.
Add onions to meat with salt, nutmeg, paprika and egg. Mix in soaked bread.
Form into 1" balls and cook @ 350 degrees for 15 minutes.

Hot Clam Dip

By lizbeth on October 5, 2021 in

Hot Clam Dip

Susan S.

Passed down from my mom

Print Recipe

Course Side Dish

Ingredients

1 tsp. lemon juice
2 cans minced clams
1 stick of butter
1 onion chopped fine
1 clove of garlic chopped fine
1 tsp. oregano
1 tsp. parsley
¾ tsp. crushed red pepper to taste, 1/4 chopped green pepper.

Instructions

Simmer 1 tsp. lemon juice and 2 cans of minced clams for 15 min. Melt butter.
Saute: onion, clove of garlic, oregano, parsley, crushed red pepper (to taste), green pepper.
Put all ingredients together in a casserole dish (will be watery). Mix together with 1/2 cup bread crumbs. Put grated cheddar cheese on top. Sprinkle a little paprika on top.
Bake in uncovered dish for about 20 minutes. A shallow dish is better.
You can freeze before or after, to be used later. Serve with crackers or in clam shells.

Notes

A double recipe will fill a large casserole dish. Use a smaller dish for a single recipe.

Homemade Lox

By lizbeth on October 5, 2021 in

Homemade Lox

Flora S.

Print Recipe

Course Breakfast, Side Dish

Ingredients

1 pound salmon fillet bones removed
½ cup kosher salt
½ cup white sugar
9 drops liquid smoke flavoring Optional

Instructions

Rinse salmon with water; pat dry with paper towels.
Mix salt and sugar together in a bowl. Lay out a piece of plastic wrap. Pour half of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
Fold plastic wrap around salmon until secure; wrap a second layer of plastic wrap around salmon. Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface becomes silky, about 48 hours.
Combine water and ice in a bowl. Mix water and 3 drops liquid smoke together in a bowl. Place salmon into liquid smoke mixture to rinse. Submerge into ice bath for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops of liquid smoke to the rinse water each time.
Dry salmon with paper towels. Cut with a sharp knife staring from the thin edge of the salmon and cutting toward the thick edge.

Grilled Peach Salad

By lizbeth on October 5, 2021 in

Grilled Peach Salad

Alexis M.

Print Recipe

Course Salad, Side Dish

Ingredients

Salad Ingredients:

thickly sliced a heirloom tomatoes in a variety of colors red, yellow, green and sizes
red onion thinly sliced
grilled peaches
spinach
dressing

Dressing Ingredients:

1 part balsamic vinegar
1 part olive oil
1 part soy sauce
a bit of shoyu
sea salt and black pepper
finely diced garlic
diced shallots
drizzle of maple syrup

Instructions

Drizzle the peaches with olive oil and grill until they are softened to your taste.
Cut and assemble the salad ingredients.
Mix dressing and top salad with dressing and peaches.

Georgian Lamb Soup (Kharcho)

By lizbeth on October 4, 2021 in

Georgian Lamb Soup (Kharcho)

Flora S.

Print Recipe

Course Dinner, Main Course, Side Dish, Soup

Ingredients

2 lb Lamb short ribs cut into 1""
½ cup Rice
½ cup Walnuts chopped
½ tsp Paprika
½ tsp Cilantro fresh chopped
⅓ cup Cherries dried
¼ tsp Thyme
1 tbsp Parsley chopped
3 tbsp Sunflower oil
1 qt Water
2 oz Celery root
1 Carrot sliced
½ tsp Black pepper
2 Onions medium chopped
3 Bay leaves
¼ cup Ketchup
¼ tbsp Hot sauce
1 tsp Sugar
2 tbsp Lemon juice fresh
¼ tsp Sage
2 tsp Salt
3 Garlic cloves minced
⅓ cup Red wine dry

Instructions

Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes.

Freshly – salted Cucumbers

By lizbeth on October 4, 2021 in

Freshly - salted Cucumbers

Flora S.

Print Recipe

Course Side Dish

Ingredients

10 average cucumbers
2 tbsp salt
2 tbsp horseradish
2 horseradish leaves
2 quarts water
3 garlic cloves

Instructions

Wash cucumbers carefully.
Put garlic, horseradish, and leaves on the bottom of the jar or a small barrel, then put cucumbers, pour salted water over.
The cucumbers will be ready in 24 hours.

Eggplant Appetizer

By lizbeth on October 1, 2021 in

Eggplant Appetizer

Flora S.

Print Recipe

Course Appetizer, Lunch, Side Dish

Ingredients

5 eggplants peeled and cubed
5 green bell peppers seeded and chopped
5 to matoes chopped
5 onions chopped
1 ½ tablespoons white sugar
1 tablespoon salt
½ cup vegetable oil
½ cup red wine vinegar
½ cup water

Instructions

Place the eggplant, bell pepper, tomato, and onion into a large pot.
In a small bowl, stir together the sugar, salt, oil, vinegar, and water.
Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
Serve warm.

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