Category Archives: Side Dish

A Step By Step Guide to Roasting Red Peppers

I’ve learned a lot about barbecuing this summer. 

1.  If you’re cooking fatty foods, stay close to the BBQ.
2.  Keep the heat on medium.
3.  If you don’t want your food to be completely black on the outside, preheat the BBQ and then turn off the burner under the food you’re cooking.
4.  How to roast red peppers.

There’s other things I’ve learned, but I’m going to keep this post short and sweet!

Roasted red peppers are delicious!  This is the first year I’ve made them, and they are so versatile!  You can make hummus with them, roasted red pepper sauce, throw them in pasta, put them in sandwiches… yum!  

Yes, you can buy roasted red peppers in a jar.  But, here, in my part of Canada, they’re expensive!  It’s around $6.00 for a jar (which isn’t very big), and I can buy peppers from the green house for $2.50 for 2 lbs!!!  And, I think they taste better fresh!  Plus, they’re very easy!

1.  Preheat your BBQ.  I like to turn all of my burners on high, and then turn them down once it’s hot. 

2.   Keep the heat on medium under your peppers, and turn the other burners off if you don’t need to use them.

3.  Wash and dry your peppers and put them whole on the BBQ.

4.  Wait about 2 minutes, until the first side is black, and turn them over (yes, this is one time when you want your food to be black!)

5.  When they look like this on all sides, they’re ready!

6.  Put them in a bowl:

7.  Cover them with plastic wrap (this allows them to steam and makes the skin really easy to remove):

8.  Wait until they’re cool, and then peel all of the skin off.  It’s usually really easy.  Whatever you do, don’t rinse them!  You’ll take away the smoky, delicious flavour! 

9.  Rip or cut them in half and remove the seeds and stem. 

10.  Voila!  You’ve got roasted red peppers to slice, puree or do what you please with!

Enjoy!

The Hungry Teacher

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Green Beans Galore!

Jamie Oliver's Best Ever French Beans

With summer in Chilliwack comes the fresh produce!  Strawberries, blueberries, raspberries and green beans have been on the menu so far, and we’re eagerly waiting for our world-famous corn! 

Last night and tonight we had green beans.  Oh man!  There is nothing better than fresh green beans picked and eaten on the same day!

I made two different recipes, each good in its own way.  I think that the second one is my favourite, but that is probably because it is an old family recipe, one my grandma always made!  Grandma Jacob’s recipe seems a bit odd, but try it!  It is soo good! You’ll be pleasantly surprised!

To prep the green beans, pinch off the stem end, but leave the wispy end on.  Wash under running water. 

To cook the beans, boil a pan of salted water.  Put the beans in, and cook for 6-8 minutes, until tender, but still crisp.  It’s a bit of a personal thing, but cook them a bit under what you think is good, as both of the recipes will cook the beans a bit more.  Drain the beans in a colander and let steam dry for a minute.

Best Ever French Beans
Recipe adapted from Jamie’s Food Revolution
Serves 4-6

1 lb fresh green beans
3 cloves garlic, peeled and sliced
1-1/2 cups Parmesan cheese, grated
extra-virgin olive oil
juice of 1/2 a lemon

Prepare beans as noted above.  When you drain your beans, save some of the cooking water (about 1/2 cup or so).  Return the pan to the heat.  Add in some olive oil and the garlic.  Stir.  When the garlic starts to turn golden, add the beans and stir around.   Add a ladleful of reserved cooking water, the cheese and lemon juice.  Stir and simmer until the water and cheese start to form a sticky sauce, then remove from heat and serve immediately!

Grandma Jacob’s Green Beans
Old family recipe
Serves 4-6

1 lb green beans
2 Tbsp butter
2 Tbsp flour
salt and pepper

Prepare green beans as noted above.  Return the pan to the heat and add butter.  When the butter melts, stir in flour.  Add in the green beans and salt and pepper to taste.  Stir until the beans are coated.  Serve immediately!  So good!!!!

Enjoy summer’s bounty!
The Hungry Teacher

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Crispy Garlic Chicken and Sweet Spiced Pecans

Dinner tonight was simple, but so delicious!  We were supposed to have softball, but our game got rained out.

Now, before I get onto dinner,  I simply must share this recipe for granola bars with you.  I have been raving about for a few weeks.  Everyone keeps telling me to blog about it, but Smitten Kitchen did such a good job that there is nothing I would change about it!  These granola bars are far better than store bought and can be made with whatever ingredients you have/want in them!  They are truly delicious, and I can make them peanut free so I can bring them to school.  So, if you want to make AMAZING granola bars, check out this recipe for Thick, Chewy Granola Bars.

So, for dinner, I decided to try this recipe for Crunchy Garlic Chicken from Jamie’s Food Revolution.  There were two main reasons it appealed to me.  1.  Garlic.  2.  It looked quick.  I was not even going to blog about this recipe, but after tasting it, I decided I must!  The breading on this chicken has so much flavour it is incredible!  We had chicken and  a green salad and it was a great, simple week night meal.  I can definitely see this meal becoming a stand-by!  I baked the chicken, but it could also be fried in olive oil in a skillet, 4-5 minutes on each side.

Now, the Sweet Spiced Pecans are from Grazing, by Julie Van Rosendaal.  Oh, my, goodness!  These pecans are to die for!  You must try them.  They add so much to a simple green salad that it is incredible!  They are also amazing as a snack!  I make the full recipe and store the rest in a ziploc baggie in the freezer.  They stay good for as long  as they last (which won’t be very long!), and are amazing sprinkled on a salad.  The recipe calls for fresh rosemary, and I have substituted dry before.  But, I was all out tonight, and the pecans are still really good without it!

Crunchy Garlic Chicken
Serves 2
Recipe adapted from Jamie’s Kitchen

1 clove garlic, peeled
1 lemon, zested
6 crackers (I used Stoned Wheat Thins)
2 Tbsp butter
4 springs of fresh parsley (I didn’t have any, but I used some dried parsley)
sea salt and freshly ground black pepper
2 heaped Tbsp all-purpose flour
2 skinless, boneless chicken breasts
1 large egg

Preheat the oven to 450ºF.  Put the garlic, lemon zest, butter, parsley and some salt and pepper into a food processor.  Whiz until the mixture is very fine and pour onto a plate.  Sprinkle the flour on a second plate.  Crack the egg into a bowl and beat with a fork.  If you want to, you can pound the chicken breasts with a heavy pan, plate or pounder in between some plastic wrap to flatten it.  This helps it to cook more evenly.  Dip the chicken into the flour so both sides are completely coated, then dip into the egg and into the crumbs.  Press the crumbs onto the chicken to make sure it is completely coated.  Place the chicken onto a sheet pan and bake for 15 minutes, until cooked through, golden and crisp.  Serve with a lemon wedge on the side!

Sweet Spiced Pecans
Makes 2 cups
Recipe from Grazing

2 cups pecan halves
2 Tbsp butter, melted
1 Tbsp packed brown sugar
1 tsp balsamic vinegar
2 drops hot sauce
1 Tbsp chopped rosemary
1/4 tsp cayenne pepper
1/2 tsp salt
freshly ground black pepper, to taste

Preheat oven to 300ºF.  Combine everything but the pecans in a medium bowl.  Add the pecans and stir until they are well coated.  Spread in a single layer on a baking sheet.  Bake for 10 – 15 minutes, until golden.  Let cool, and enjoy!

 Enjoy this quick, healthy meal!
The Hungry Teacher

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I Love Cornbread

Cornbread is one of my favourite foods.  I should say that I have about twenty-five favourite foods!  But, I love cornbread.  I’m not sure what it is… maybe the golden yellow colour, the crumbly, amazing texture, the feel of cornmeal, the taste of butter melted on top… it could be any one of those things!!  It’s so delicious!

This recipe comes from a parent at my school.  The grade 7’s made hot lunch for the entire school, and their cornbread was delicious!  So, I asked for the recipe.  It may just be the  oddest place I have ever acquired a recipe, but a good recipe is a good recipe!!!!

Now, before I get to the recipe, I just have to say how proud I am to be a Canadian!  The Olympics are practically in my backyard, and all day today my husband and I have been glued to the TV, cheering on our country!  We’ve watched speed skating, women’s moguls and women’s hockey!  The Opening Ceremonies last night was incredible!  I am a Canadian!!!!!!  Next week, we are going to watch women’s preliminary curling (Canada vs. Japan) and also men’s hockey preliminary (Canada vs. US!)!!!!!!!!  GO, CANADA, GO!

Cornbread
Recipe from a parent at my school
Recipe serves 8 to 10.
I doubled the recipe and made it in a 9×13 pan, and cut it into 32 pieces.

1 cup all-purpose flour
3/4 cup cornmeal
2-3 Tbsp sugar (I used 3)
2-1/2 tsp baking powder
3/4 tsp salt
1 Tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (I used butter)

Preheat oven to 400°F. 

In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt; set aside.

Add 1 Tbsp butter to a 10-inch cast iron skillet, a 9-inch round pan or a 8×8 pan.  Place in hot oven for about 3 minutes, or until butter melts.  Remove pan from oven, swirl butter to coat the bottom and sides of pan.

Meanwhile, in a small bowl, combine eggs, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Pour batter into hot pan.  Bake for 15-2o minutes, or until a wooden toothpick inserted near center comes out clean.  If you doubled the recipe, you may need to bake the cornbread for longer.  Serve warm!  

Enjoy this delicious treat!
The Hungry Teacher

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Filed under Bread, Side Dish