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Posts Tagged ‘Side Dish’

mmm...wonderful Potato Knishes

Potato Knishes

Potato Knishes are one of my favorite side dishes.  Nothing pairs better with a big thick hot dog, kielbasa or corn beef sandwich.  I used go to this grimy but renowned deli in New York City called Katz Delicatessen (I believe there was a myspace blog on it at one point).  They made a killer corn beef sandwich and their round knishes were almost as big as my head.  The sandwiches are great too.  Enough about Katz though, find the blog on Myspace if your still jones’in for more on that.

 

Jewish Russian immigrants first brought the knish to the United States circa 1900.  Back in the New York/New Jersey area you can get knishes just about everywhere.  They are sold frozen and even sometimes fresh in the average supermarket.  Here in California I found them nearly impossible to come by, especially here in Santa Barbara.  After an exhausting search I gave up looking and decided to learn to make them myself.  I must say my knishes did not come out too shabby either.  Here is my now perfected potato knish recipe.

Total Cost – $6.87

Feeds about 6-8 People (yields about six medium sized Knishes)

Ingredient List:

  • Potatoes – 6 (I used russets, but the variety does not matter)
  • Vegetable Oil – ¼ cup
  • Salt – 1 ½ teaspoon
  • Baking Powder – 1 teaspoon
  • Flour – 3 cups
  • Pepper – ½ teaspoon
  • Butter – ½ cup
  • Onion – 1 diced
  • Cold Water – ½ cup
  • Egg – 1

 

Step 1: Cook Potatoes Peel potatoes and cut into even chunks.  Place chunks into a pot of boiling water for 15 to 20 minutes or until soft.  Strain in colander.

Step 2: Mash PotatoesAfter straining put potatoes back into boiling pot from step 1 and mash them up with a potato masher, fork, ricer.  Measure out 1 cup of the mashed potatoes for your dough.  Leave the rest in pot for the filling.

Step 3: Make DoughIn a bowl, add the baking powder to the flour. Whisk them together. Add about one-third of the flour mixture to the mashed potatoes put aside in step 2 and mix. In sections, add in all the flour.  Break the three cups into individual one cup portions to accomplish this successfully.  Next, make a small well in the center of the bowl. Pour the cold water right into well. Knead the dough with your hands till you have a nice firm ball. Finally place a wet cloth or towel on top of the dough, and let it sit for 30 minutes to proof.

Your finished dough prior to proofing.

Step 4: Make Potato FillingMeanwhile, cut and peel the onion. Dice it into small pieces. Then melt the butter in a pan on high flame. Add the onions and sauté until they are soft, but not yet brown. Pour the onions into a mixing bowl (separate from your now proofing dough). Add 1 ½ cups of mashed potatoes, ½ teaspoon of salt, and ¼ teaspoon of pepper to bowl. Combine everything together. Preheat the oven to 425 degrees F.

Your Potato/Onion mix filling.

Step 5: Roll Out Dough and Form Knishes – Place flour on a flat surface and a rolling pin. Take a handful of dough and flatten it down on floured surface. With rolling pin roll out the dough, flipping it over occasionally, so it is one-quarter of an inch thick.

Rolling out the dough.

  • Round Knishes – Create a circular cut out from the dough rolled. A small bowl can be used as a template.  Place filling in the center and pull all sides into center over filling and pinch closed into a tepee like top.
  • Square Knishes – Create a square cut out from the dough rolled.  Place filling into the center of square and fold over short sides.  Next fold over long sides and mold with a little water to close up edges and corners.

A Round (Left) and Square (Right) knish.

Step 6: Bake KnishesPlace finished knishes onto a baking pan lined with parchment paper or treated with nonstick baking spray.  Beat one egg and brush it over the tops of each knish.  Bake at 425F for twenty to twenty five minutes.  Check for doneness when egg turns a golden brown color.

 

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Yummy in my tummy tum tum...Fried Rice

Fried Rice

I love fried rice, one of my favorite items out of Asian cuisine.  My parents always would get pork friend rice for us to enjoy every time we went out for Chinese food.  I finally buckled down and learned how to do it myself.  Sure its not as good as those Chinese do it but its a pretty good white person imitation.  For this recipe I used chicken but it can be done as just rice and used as a side dish or vegetarian dish if you leave out the eggs, or the chicken can be substituted for pork, beef, or even tofu. The first time I made it was with fried tofu.

Feeds 4-6 People
Total Cost: $11.50

Ingredient List:

  • Egg – 3 (Scrambled)
  • Chicken – 1 Breast
  • Sesame Oil – ½ Tablespoon
  • Soy Sauce – 3 Tablespoons
  • Cooked White Rice – 3 cups
  • Peas – 14 oz
  • Celery – 2 Stalks (chopped)
  • Bok Choy – 1 (chopped)
  • Water Chestnuts – 6 oz (Chopped)
  • Red Bell Pepper – ½ (Chopped)
  • White Onion – ¼ (Chopped)
  • Green Onion – ½ cup (Chopped)
  • Garlic – 1 clove (minced)
  • Salt  – to taste
  • Pepper – to taste
  • Cayenne Pepper – to taste
  • Chili Pepper – 1(minced)

Step 1: Cook White RiceSee cooking white rice blog

Step 2: Fry ChickenAdd Sesame Oil into wok, heat it and add Chicken Breast chopped up.  sprinkle chicken with salt, black pepper and cayenne pepper.  Cook until golden brown.

Step 3: Scramble Eggs – In  small frying pan scramble eggs

Step 4: Prep Vegetables – Chop all vegetables to be used as described on the ingredient list.

Step 5: Sautee Vegetables and Add Rice – In a Wok with the chicken, Sautee White Onions in Sesame Oil.  Add rest of vegetables and soy sauce.  When vegetables are all adequately soft add in rice and mix.  Add in green onion and mix. When everything is properly blended and hot you are finished.

Ade's gives it two thumbs up!

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Mango Salsa

Mmmmm...Mango Salsa shown over a baked pork chop with white rice.

Mango Salsa is such a gourmet type of spread.  Whenever I hear the phrase thrown out I always think of some fancy restaurant using it as a toping for some work of food art.  Well in all truth creating a delicious mango salsa is super easy, rather in expensive and is sure to bring a positive light and many complements to any meal.  Use this with pork, poultry, seafood, beef, rice, chips, just about anything you’re in the mood to spice up.

Total Cost: $6.35

Feeds 4 – 6 people

Ingredient List:

  • Cumin – 1 table spoon
  • Oregano – 1 teaspoon
  • Salt – 1 table spoon
  • Pepper – 1 teaspoon
  • Cilantro – 4 oz (minced)
  • Lemon Juice – 2 oz
  • Apple cider vinegar – 2 oz
  • Mangos – 8oz (chopped)
  • Red Onion – ¼ diced
  • Red pepper – ½ diced
  • Jalapeno Peppers – 2 diced
  • Garlic – 1 clove (minced)
  • Sugar – 1 teaspoon
  • Tomato – 2 (diced)
  • Chili Powder – 1 teaspoon

 

Step 1: Prep Fruit and VegetablesDice up red onion, red pepper, tomatoes and mangos.  As far as the mangos go you can buy fresh mangos, cut them off the pit and then dice it up or you can buy pre cubed frozen mango and dice that smaller to fit your salsa.  I prefer the frozen mango chunks for ease.  Of course nothing is going to beat the taste of a fresh mango, but it is a bit work husking it from the pit and then dicing it.  Next take the jalapenos (I use the mildest because Im a little girl when it comes to hot spices, but you can select yours accordingly), cut in half, chop the top off, then remove all the seeds and insides with a spoon.  Dice the remaining jalapeno shell.  Mince the cilantro and garlic.  Place all prepped ingredients in a medium size bowl.

 

Step 2: Mix Wet IngredientsIn a measuring cup measure out and mix the apple cider vinegar and lemon juice (can be used from fresh lemons, but not necessary.  I currently have a lemon tree in my back yard so I have the pleasure of fresh lemons whenever I so desire).  Add the Cumin, Oregano, Salt, Pepper, Sugar, and Chili Powder and stir.

 

Step 3: Put it all togetherPour your concoction from step 2 in with your diced fruits and vegetables from step one and thoroughly stir together with a spoon.  Serve over whatever you wish to enjoy it with. 

Your finished Mango Salsa.

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Baked Potato

I know it seems like a really simple one but still something I think is worth a few moments to review considering the baked potato is not only a staple side dish in American Cuisine but also in many recipes a key starting ingredient.  So I thought I would share my thoughts on this simple yet tasty subject.

Total Cost: $.10
Feeds 1 person per potato

Ingredient List

  • Russet Potato
  • Salt – Pinch
  • Pepper – Pinch
  • Olive Oil

Step 1: Wash Potato – Personally I feel that Russet Potatoes make the best baked potato based on size and density, but you can bake any type of potato you wish although the times will be either longer or shorter depending.  Yams or sweet potatoes will be longer, while red or yellow potatoes will be a little bit shorter.  Before using any vegetable one must always wash it thoroughly.

Step 2: Prep for cooking – With a fork poke holes around entire potato to allow it to get some air to the center.  Next rub olive oil over entire outside surface.  Sprinkle on some salt and pepper

Step 3: Bake – Preheat Oven to 350, place potato in a roasting pan.  Let roast for 45-55 minutes.  Potato should be soft to squeeze if done.

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Or any non flavored rice for that matter.

Total Cost: less then a $1 a pound
Feeds 85% of the population of the world.

Yummy perfect rice!

We have had a few killer recipes on here so far and I hope any of you out there who have attempted to make them have had a tasty success.  If you have any questions on any of the recipes that are featured here on surfingruinedmylife.net feel free to ask me and I will help you as best I can.  This week I thought I would give a basic skill lesson on how to cook any type of plain unflavored rice such as white rice, brown rice, wild rice etc. ***Note that for brown or wild rice it will take about double the time to cook then white rice***

For years I was clueless on how to make good rice 100% of the time with out the help of a steamer or rice cooker.  When I was bumming around New Zealand I few years back I met this Japanese surfer, Jun, who besides being an all around good guy and surf buddy taught me how a fool proof method to cooking excellent rice in a pot on a stove top.  Since I call for rice in a bunch of my recipes I decided it about time to share this method with you.

Ingredient List:

  • Rice – 1 cup
  • Water

Step 1: Dolling Out Your Rice – Measure out 1 cup of rice, you can make as much rice as you want this method will work with any quantity. I am going to use one cup just for this demonstration.  Pour rice into a sauce pot that will allow the rice to sit no more then 1” to 2”s when equally spread out in the bottom of the pot.

Rice equally spread out.

Step 2: Washing the Rice – Fill pot with rice to the brim with cool water.  Swish your hand around inside the rice till water is cloudy.  Drain the water and repeat as many times necessary for the water to be relatively clear after swishing rice.  This will allow your rice to be less starchy and there will be no nasty film on top it either.

Washing rice; Cloudy water, pouring out cloudy water.

Step 3: Cooking the Rice: – Refill pot with water while sticking your index finger inside the pot resting just at the top of the rice.  The water level should be no higher then the first line of your index finger closest to the rice. Cover and put on burner set to a high flame till water begins to boil.  Reduce heat to low flame and let simmer for 10-12 minutes or until there is no more water and rice is all fluffed up.  Give it a taste if rice is a little hard add a tad more water and let it sit for another 5 minutes or so.  Fluff rice with a fork and serve.  For sticky rice use more water I would say to the middle of the two lines on your index finger.  Hope this helps with your rice making.

Measure out water level with index finger, note water is up to the nearest line to rice on finger.

Rice is great with any meal. Here I have it featured with a roasted Lamb chop, under Italian seasoned sautéed vegetables.

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