side dish Archives - Ari's Menu

Parmesan Garlic Brown Butter Spaghetti Squash

February 2, 2015 · by Ari · 1 Comment

Bold, rich, nutty parmesan garlic brown butter spaghetti squash is the perfect comforting side dish. Tons of nutty, garlic-y flavor, low carb, gluten-free, and just 4 ingredients (+ salt and pepper)!

Welcome to the last week of my twenties. So I’m totally that person that is obsessed with my birthday. Like, on my whiteboard at school, there has been a countdown for about two weeks. I love to be celebrated, and I shamelessly love to be the center of attention. I feel like as long as I don’t become one of those people that needs any kind of attention (you know, the poor me, I’ll act crazy so people notice me types?), I refuse to become someone who feels ashamed of loving attention. Why do you think I majored in musical theatre? 😉

But have I mentioned how I’m spending the day of the big 3-0? Oh, you know, waking up at 3:30 am to leave on a 4am bus to a musical theatre competition in California with my students. I know. Luckily I love them, and I know it will be a fun trip, but I’d rather be drinking multiple old fashioneds with Steve and having a super sentimental birthday dinner at my favorite restaurant.

Ooooh, orrrrrr eating a big steak (Steve is the grill master) and a huge pile of this spaghetti squash at home. Because this dish is so freaking good, it is definitely birthday dinner worthy. In fact, it was totally fight over the leftovers worthy, and goes down in history as a tie for my favorite thing I have ever made with spaghetti squash.

I know, I know, with butter in the title and shots of literally pouring butter onto the food, this hardly seems like a healthy recipe, but honestly for the amount of butter per serving, it’s really not too shabby, and it is so, so, so worth it. The flavor of browned butter is so bold that a little bit goes a long way. It doesn’t hurt that the garlic is cooked in the browned butter. I diiiiie.

This was my first time using browned butter in a savory recipe. Actually, I just used it for the first time, like at all, a couple of months ago and, well, now I get it. As a recovering butter hater, let me just say: It’s totally worth it.

So dive in. Embrace the browned butter. It comes with a vegetable. 😉

Parmesan Garlic Brown Butter Spaghetti Squash

Author: Ari Ziskin

Recipe type: Appetizer

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 8

Bold, rich, nutty parmesan garlic brown butter spaghetti squash is the perfect comforting side dish. Tons of nutty, garlic-y flavor, low carb, gluten-free, and just 4 ingredients (+ salt and pepper)!

Ingredients

1 extra large (or 2 small) spaghetti squash, halved, seeded and scraped
1 tablespoon olive oil
salt and pepper
1 stick (1/2 cup) unsalted butter
2 cloves garlic, finely minced
½ cup freshly grated parmesan cheese

Instructions

Preheat oven to 400. Rub spaghetti squash with olive oil and season with a generous pinch of salt and pepper. Roast until fork tender--the spaghetti squash should easily come out when scraped with a fork, about 40-60 minutes, depending on size.
To brown the butter melt in a medium pan over medium heat. Once butter is melted add garlic. Whisk constantly. The butter will start to foam first, then develop golden brown specs. Once you see the brown specs, turn off the heat and continue to whisk for an other 30 seconds, until butter is a nice amber color. Place on a cool surface to avoid continuing to cook and burning. The butter can burn very easily.
Once spaghetti squash has finished cooking, remove the inner flesh (the spaghetti-like part) and place in a large bowl. Toss with browned butter (I recommend not adding it all at once--you may not need it all), and a generous pinch of salt and pepper. Serve topped with freshly grated parmesan cheese. Leftovers may be refrigerated in an airtight container for up to one week.

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari · 21 Comments

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always better with bacon.

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

1 cup brussels sprouts, halved and stems removed
1 tbsp olive oil
salt and pepper
2 slices center cut bacon, chopped
4 dates, pitted and chopped
1/2 apple (honeycrisp, gala, whatever you like)

For the balsamic glaze (optional):

1/2-1 cup good quality balsamic vinegar

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

http://www.arismenu.com/drink-dish-brussels-sprouts-apple-bacon-dates/

Loaded Sweet Potato Salad

October 6, 2013 · by Ari · 17 Comments

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. 😉

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

2 lbs sweet potatoes
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/4 cup crumbled goat cheese (I used and herb goat cheese)
Generous pinch each salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

http://www.arismenu.com/loaded-sweet-potato-salad/

Caramelized Onion Rosemary Biscuits

May 17, 2012 · by Ari · 6 Comments

Soft and fluffy whole grain biscuits stuffed with caramelized onions and fresh rosemary.

I remember when I was living with Heather in Moscow, and she made roasted garlic and rosemary bread. It was pretty amazing. So amazing that when I was deciding what type of bread to make for Mother’s Day to go along side my Skinnified Fettucine Alfredo, it was the first thing that came to mind.

Let’s talk about these biscuits, because I really cannot get enough of them. You would expect a 100% whole wheat biscuit to be dense and heavy, right? Well these babies were fluffy while still full of hearty wheat flavor.

Aren’t they pretty with butter? Honestly though, they don’t need any.

I would eat them in a boat. I would eat them with a goat.

I will eat them here or there. I will eat them anywhere! Yes, I just quoted Dr. Seuss. Don’t judge. Okay, but seriously, carmelized onions, sauteed garlic, and fresh rosemary? You can’t go wrong. These biscuits are full of flavor, and taste like the bread basket from a fancy Italian restaurant. My mom was super impressed. She kept calling them professional. Thanks mom! 😉

Caramelized Onion Rosemary Biscuits

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 4 hours

Yield: 1 dozen

Serving Size: 1 biscuit

Caramelized Onion Rosemary Biscuits

Soft and fluffy whole grain biscuits stuffed with caramelized onions and fresh rosemary.

Ingredients

1 large sweet onion, chopped
2 large cloves garlic, minced
1 tbs light whipped butter
1 1/2 cup warm water
3 tsp active dry yeast
1 tablespoon honey
3 tablespoons olive oil, plus more for coating bowl
2 cups whole wheat pastry flour
2 cup white whole wheat flour
2 teaspoons sea salt
leaves from 2 sprigs rosemary, finely chopped
1 egg white, lightly beaten

Instructions

Sauté onions and minced garlic in the butter over medium heat. Cook until brown and caramelized, about 15 to 20 minutes. Allow to cool for a few minutes.
Pour warm water into a bowl. Sprinkle yeast on top. Add the honey and olive oil. Stir gently with a fork until combined. Set aside.
In a medium bowl, combine flours and salt. Add cooked and cooled onions, rosemary, and water mixture, stirring gently until dough is combined.
Knead in stand mixer using hook attachment (or by hand 15-20 times on a floured surface) until bread sticks together on the hook when lifted.
Spray a separate bowl generously with nonstick spray, then add your ball of dough, turning to coat. Cover with a towel and place in a warm spot for 1 1/2 to 2 hours (I put it outside--it's 105 in Phoenix).
Preheat oven to 400 degrees. Divide dough into twelve round biscuits. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes. Bake for 18 to 20 minutes or until brown. Brush with beaten egg white halfway through.

http://www.arismenu.com/caramelized-onion-rosemary-biscuits/