Entries Tagged as 'side dishes'

sweet potato fries

May 11th, 2010 · 20 Comments

I was talking about this site with my friend Jess a few days ago, and she happened to mention that she’s made two of my recipes several times for easy weeknight dinners.  One of them was a popular, fairly recent recipe that I wasn’t surprised she liked — the baked chicken fingers from this fall.

The other one, though, I couldn’t believe.  “And I love your sweet potato fries,” she said.  “I’ve made those a bunch of times.”

Um, sweet potato fries?  Are we talking about these?  The recipe I posted in the year two thousand seven?  Before I even bought my SLR?  The photo where you cannot tell if the subject of the recipe is sweet potatoes or carrots, and I used black sea salt?

(Black sea salt was a cool idea and tastes just fine, but it turns every single food the color of charcoal, which is not particularly appetizing.  It was a short lived fad for the Sugarlaws test kitchen.)

“Um, yeah,” I said to Jess.  “I should think about revisiting those.”

So, this weekend, I did.  Along with my good camera and a little parchment paper as a prop, and let me tell you — they were just as delicious as she reminded me they were.  I would have eaten the whole batch, if Chad hadn’t gotten there first.  So maybe you don’t need a fancy photo to capture a great recipe — and thanks to Jess for reminding me of that.

Oven Sweet Potato Fries Recipe


2 large sweet potatoes
1 generous tsp sea salt
1 generous tsp garlic powder
1/4 tsp paprika
Pinch of black pepper
3 tbsp extra virgin olive oil


Preheat your oven to 400 degrees F.

Slice sweet potatoes lengthwise into thin strips, and place in a bowl.  Add the olive oil, sea salt, pepper, paprika and garlic powder, and toss to coat thoroughly.  Place the fries in a single layer on a wire rack, with a baking sheet underneath.

Bake for approximately 20-30 minutes (taste to tell if they’re done), or until the fries are soft and delicious.

Serves 4 (um… 2).

Tags: food · side dishes

green beans with almonds and caramelized shallots

May 2nd, 2010 · 14 Comments

Somehow it feel like every year, April is the busiest month.  When you’re in school, it means the hectic period of studying for exams, and once you’re out of school, it still always feels like spring comes along at a breakneck pace.  And this April has been no exception — it hit me like a sledgehammer, and now that it’s over, I am hoping that this summer will be a little bit slower and more relaxing.

This is actually an older recipe — left over from January, in fact, but delicious and appropriate for spring too.  I have some great new dishes coming up, but after such a crazy, exhausting month, I think it’s best to go back to basics today.

Happy May, everyone!

Green Beans with Almonds and Caramelized Shallots Recipe

1 pound green beans, trimmed
1/4 cup sliced almonds
1/4 cup olive oil
4 large shallots, sliced thin
Freshly ground pepper


Bring a pan of water to a boil over high heat, add the salt and green beans.  Cook the green beans for about five minutes, and then drain them and set aside.

Return the skillet to the stove over medium heat.  Toast the almonds in the dry pan for about a minute, and then reserve those too.  Add the olive oil and the shallots, and season with salt and pepper.  Cook until the shallots caramelize, stirring regularly, about 15-20 minutes.  Add the cooked green beans and almonds, and stir well to combine. Serve.

Serves 3-4.

Tags: food · side dishes

truffled eggplant stacks

April 21st, 2010 · 8 Comments

It is not quite eggplant season yet in NYC, but I am jumping the gun this year.  After a long, hard winter filled with snowstorms up and down the east coast, I am buying expensive, unseasonal eggplants and tomatoes.  Want to know why?  Because in my mind, winter cannot last much longer.  It just can’t.

I swear, if it does not get warm for good any day now, I will post ice cream recipes in protest until someone up there flips on the ‘summer’ switch.

But these lovely eggplant stacks are probably better for that in-between season than they are for the height of summer, when dinner can be nothing more than fresh berries, bread and cheese.  These are for dinner on a night that’s still a bit chilly, like tonight.  They have a hint of delicious summer flavor, but the warm, hearty preparation that we all get used to during the winter.  Needless to say, I licked the plate clean.

Don’t forget to enter the Color of Style giveaway this week!

Truffled Eggplant Stacks Recipe

1 large eggplant, sliced into 3/4″ rounds
4 plum tomatoes, diced
1 pound button mushrooms, cleaned and chopped
1 shallot, chopped
4 cloves garlic, minced
2 tbsp truffle oil
1/3 cup parmesan cheese, grated (plus extra for serving)
Olive oil

Preheat oven to 400 degrees F.  Brush eggplant rounds on both sides with olive oil and sprinkle with salt and pepper.  Line a baking sheet with tin foil and place the eggplant slices on it, evenly spaced.  Bake approximately 30 minutes, or until eggplant is tender.

Meanwhile, in a large saute pan on medium heat, saute the mushrooms, garlic and shallot in 1/3 cup of water and 1 tbsp olive oil.  Add salt and pepper as desired.  When the mushrooms have released their juices, add the tomatoes and cook down for about 5 minutes, stirring frequently.  Stir in the parmesan cheese and set the mixture on low heat, stirring occasionally, until the eggplant rounds are done.

Transfer the eggplant to plates and top with the mushroom-tomato mixture.  Sprinkle additional parmesan over the stacks, and drizzle the truffle oil over everything.  Serve warm.

Serves 6

Tags: appetizers · food · side dishes

glazed carrots

March 8th, 2010 · 16 Comments

I promised you guys a healthy recipe eventually, didn’t I?  I’m actually a little bit shocked, because I realized there are only few carrot recipes on this site!  And despite a handful of soup and salad recipes, nothing that showcases carrots by themselves.  Which is funny, because carrots are actually something I make quite regularly — one of the few vegetables that Chad (green beans, spinach, asparagus) and I (mushrooms, mushrooms, mushrooms) both like!

This is a great recipe — super easy and not a sweet, sugary glaze. I don’t like how carrots, which are full of natural sugar, are always paired with thick, sweet glazes — I’d much rather pair them with something subtle, and let their natural flavor shine. Glazed like this or deep and rich from roasting at a high temperature, there’s nothing more healthy or delicious.

Glazed Carrot Recipe

3 cups sliced carrots
3 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon dried basil

In a saucepan, cook carrots in a small amount of water until tender.  Drain any excess water and add the olive oil, lemon juice, garlic salt, basil and pepper. Return carrots to the pan and heat through.

Tags: food · side dishes

Roasted Summer Squash

September 24th, 2009 · 7 Comments

Roasted Summer Squash from Sugarlaws

I have other seasonal recipes, but it has become a triage of sorts:  as soon as possible, publish the recipes whose ingredients are quickest to become unavailable.  And last, post those delicious dessert recipes full of ingredients that are available year-round.  Isn’t it amazing how much baking you can do in December?  So I have some really yummy desserts coming up once I’ve emptied my Drafts folder of all the healthy, veggie recipes.

But this is actually a recipe I’ve made many times, and it shocks me that somehow it has never made its way onto Sugarlaws.  This is my *favorite* way to eat squash, and it’s shocking how deeply flavorful and complex zucchini can become when roasted.  I know people avoid turning their ovens on during the summer, but it’s September now, practically October.  Make this dish already!

Because what is better than a warped, carmelized edge of a zucchini slice?  Not much else in this world, I will tell you that.

Roasted Summer Squash from Sugarlaws

Roasted Summer Squash Recipe


4 summer squash, zucchini and yellow squash
1/4 cup olive oil
2 tsp sea salt
2 tsp garlic powder
1/2 tsp fresh ground pepper


Preheat oven to 450 degrees F.  Slice the zucchini and yellow squash to about 1/4″ thickness.  Layer in even spacing in a casserole dish, in a circular pattern.  Over the top, sprinkly evenly the olive oil, salt, pepper, and garlic powder.  Roast for 45 minutes, or until edges are caramelized.  Serve warm.

Serves 4.

Roasted Summer Squash from Sugarlaws

Tags: food · side dishes