The post How to Make Traditional Tomato Bruschetta appeared first on thedancingcucumber.com.
]]>Ingredients:
- 2 garlic cloves
- 3 ripe tomatoes, chopped
- 4 slices Tuscan bread
- 4 tablespoons olive oil
- Sea salt
- Fresh basil leaves
Instructions:
- Add the chopped tomatoes to a bowl and drizzle in olive oil. Toss the tomatoes and allow them to marinate for 10 minutes.
- On a grill, toast the bread slices until they are golden brown. Take them out when ready and rub the bread slices with the raw garlic cloves.
- Spread the tomatoes over each slice of bread. Sprinkle the basil leaves over each Bruschetta and drizzle with the remaining olive oil.
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]]>The post Have You Made Fondant Potatoes Before? appeared first on thedancingcucumber.com.
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Ingredients:
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves of garlic
- Fresh thyme sprigs
- Salt
- Black pepper
- 1 cup of vegetable or chicken broth
Instructions:
- Preheat your oven to 400°F (200°C). Heat butter and olive oil in an oven-safe skillet over medium-high heat. Season the potato cylinders with salt and pepper, then place them in the skillet. Sear until golden brown on both sides.
- Add smashed garlic cloves and fresh thyme sprigs to the skillet, infusing the butter with aromatic flavors. Carefully pour in the broth, allowing it to simmer.
- Transfer the skillet to the preheated oven and bake for 30-40 minutes, basting the potatoes with the buttery broth every 10 minutes, until the potatoes are tender and golden.
- Remove from the oven and let your potatoes rest for a few minutes before serving. Spoon the flavorful pan juices over the potatoes and garnish with additional fresh thyme if desired.
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]]>The post 3 Ways to Do Slaw That Accompanies Any Dish appeared first on thedancingcucumber.com.
]]>White Cabbage, Carrot, and White Onion
This one is a classic and it’s popular for a good reason – the three are a perfect combination. Finely shred each one and then mix with some seasoning and mayonnaise. This is delicious with burgers or as a side to lasagna.
Red Onion, Cheese, and Carrot
A slight twist on the above, with cheese for extra tastiness. Finely shred the onion and carrot and mix with some grated cheese. Stir through some Greek yogurt and some seasoning. This is ideal for a cheese-board meal, with various pickles and some crusty bread.
Red Cabbage, Apple, and Beetroot
Finely slice the apple and beetroot, and finely shred the cabbage. Be warned that both the cabbage and the beetroot will color everything pink, so don’t wear white while you prepare this! Mix them with some extra virgin olive oil, some balsamic vinegar, and some seasoning. This would be great paired with falafels, houmous, and pita bread.
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]]>The post Quick and Easy Brussels Sprouts Recipe appeared first on thedancingcucumber.com.
]]>Ingredients:
- 1 package of fresh brussels sprouts
- 2 tablespoons of olive oil
- 1/3 cup of water
- Salt to taste
- ½ lemon
- 1 tablespoon of butter (optional)
Instructions:
- Remove the Brussels sprouts from the stem.
- Cut each Brussels sprout in half and place face down in a cold pan covered in olive oil. Turn the heat to medium-high heat and add salt to taste.
- Cook the Brussels sprouts until the bottoms start to get brown (about 2 minutes). Once the Brussels sprouts are browned, add 1/3 cup of water and cover the pan with a lid. Cook the covered Brussels for another 4 minutes in boiling water. After that, remove the lid and continue cooking until all the water evaporates.
- Once you’re done, add the juice of half a lemon. For an extra touch, you can add a tablespoon of butter. Enjoy! You can store them in the refrigerator for up to four days.
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]]>The post Best Side Dishes to Serve With Soup appeared first on thedancingcucumber.com.
]]>Garlic Bread
Buttery and crunchy bread with rich garlicky flavors is one of the best side dishes that you can prepare in just a few minutes and serve with soup.
Baked Stuffed Potatoes
Turn your soup into a full, hearty meal simply by serving some creamy and flavorful baked stuffed potatoes with it.
Homemade Biscuits
Cozy homemade biscuits are another cozy side that pairs well with a bowl of warm soup, particularly with creamy potato or mushroom soups.
Sweet Potato Fries
Sweet potatoes are super delicious and you can easily enjoy them with a bowl of soup by preparing these tasty and spicy sweet potato fries.
Arugula Salad
Simple arugula salad topped with some olive oil, Parmesan cheese, and lemon juice is a surprising side dish to serve with soup and it’ll make this dish more refreshing and healthier.
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]]>The post Authentic Italian Side Dishes You Can Make At Home appeared first on thedancingcucumber.com.
]]>Caprese Salad
This is an authentic Italian salad that’s super easy to prepare at home and it’s packed with rich flavors of creamy mozzarella, ripe tomatoes, and fresh basil.
Focaccia Bread
Focaccia is a popular Italian bread that can be both savory and sweet and you can eat it with literally anything from soups and mashed potatoes to grilled veggies, hummus, or pesto.
Grilled Eggplant
Eggplant is a staple in Italian cuisine and this flavorful and creamy side dish is perfect for people who want to eat this healthy veggie more often. Grilled eggplant is a nice side to meat dishes such as lamb chops.
Roasted Potatoes
This is a versatile side dish that everyone loves, and it’s also very easy to prepare. Coat your potatoes with herbs, olive oil and Parmesan to take this dish to a whole new level.
Bruschetta
Bruschetta can be served both as a side dish or appetizer and the beauty of these tasty bites is that they are completely customizable and easy to prepare.
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]]>The post Rosemary Fried Potatoes are a Great Side Dish appeared first on thedancingcucumber.com.
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Which kind do you prefer? Batata harra or french fries? 
Review coming up soon on our Zomato link in our bio. . . . #thecouplefoodies #foodiegram #foodie #lebanesefoodbloggers #foodblogger #foodphotography #friedfoods #foodstagram #foodofinstagram #foodporn #love #dishesfordays #patatasbravas #hungry #lebanesefoodie #eatingfortheinsta #lebanonfood #lebanesefoodies #beirutfoodies #livelovebeirut #zomato #livelovefood #lebanese #lbfoodies #friedpotatoes #mezze #coriander #garlicfriesI love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!
Ingredients
- 2 large Russet potatoes
- 1 ½ tablespoons olive oil
- 2 teaspoons sea salt
- 1 ½ teaspoons rosemary
- 1 teaspoon black pepper
- 1 teaspoon parsley
Instructions
Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.
*Featured Plants ‘Prostratus’ Rosemary Tuscan Blue Rosemary Big Red Mustard Elfin RosemaryNext, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.
When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.
Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!
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]]>The post These Baked Potato Toppings are Unexpectedly Delicious appeared first on thedancingcucumber.com.
]]>Check out these topping ideas for a delicious baked potato treat.
Sautéed Mushrooms
Sautéing mushrooms and adding them on top of a baked potato along with another ingredient like sour cream or onions is a tasty option for this side dish. I recommend sautéing them in balsamic vinegar with herbs and spices to give them a delectable flavor.
: My entry for stir fry style of cooking challenge #saksmonthlycollab by @thesouthasiankitchen and @foodartproject and judged by @vaimomatskuu : : : #foodphotography #foodstyling #foodphotographyandstyling #stirfryveggies #sauteedmushrooms #darkfoodphotography #mycanonstory #stilllifephotography #artificiallightphotography #foodphotographer #foodstylist #foodartblog #thebiteshot #foodphotooftheday #foodshoot #icapturefood #stylefood #foodstyle #foodart #foodfoto #foodtography #foodography #snapfoodaddictGuacamole
If you’re having a Mexican-themed dinner, why not try serving up baked potatoes topped with guacamole? This Mexican favorite is a great idea for topping a baked potato with—especially when you use toppings like shredded cheese as well.
Bacon and Egg
A baked potato for breakfast?! That’s right, as topping this tuber with bacon and a sunny-side up egg or two can be a surprisingly great choice for breakfast. The runny egg yolks and crispiness of the bacon are great complements to the potato.
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]]>The post Try This Refreshing Tomato and Cucumber Salad appeared first on thedancingcucumber.com.
]]>Tomatoes and cucumbers are the star players in this refreshingly delicious salad which you are sure to enjoy. Here’s how to make it!
Ingredients
- 2 ripe tomatoes, medium-sized
- 1 large cucumber
- 1 small red onion
- 2 tablespoons olive oil
- ¼ cup red wine vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- The first thing you’ll want to do is cut the tomatoes and cucumber into small, bite-sized pieces. Once you’re done with this step, place them into a large bowl.
- Next, go ahead and slice the red onion into thin, almost transparent slices and add to the bowl along with the tomatoes and cucumber.
- Sprinkle salt and black pepper on the ingredients, and then add the olive oil and red wine vinegar. Stir thoroughly, ensuring that the secondary ingredients blend together to make a sort of vinaigrette.
- Cover with plastic wrap or aluminum foil and place into your refrigerator to allow the salad to cool and for the vegetables to absorb the vinaigrette that you’ve created. After a couple of hours, your salad is chilled and ready to serve. Enjoy!
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]]>The post What is Polenta? appeared first on thedancingcucumber.com.
]]>Recipe
- Start by chopping up an onion, 2 tomatoes, and two cloves of garlic.
- Saute the onion in some olive oil until translucent, and then add in the garlic for 30 seconds.
- Toss in the chopped tomatoes and cook for a couple of minutes and then add in 1 tablespoon of tomato paste, some fresh or dried chopped rosemary, and 1 cup of stock or water.
- Bring the mixture to a simmer for about 7-10 minutes and then add in 1 cup of the polenta.
- Using a whisk to mix the polenta well and cook until it becomes thick, usually about 5 minutes.
- Take the polenta off the heat and at this time you can stir in some type of cheese if you want it cheesy, or omit it if you want to keep it vegan.
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