In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
Pasta Salad. Two of my favorite words in the dictionary. I’m a fool for it, really. In my broke college days I would make a huge cold pasta salad with a vinegar oil dressing – loaded with veggies – and eat off of it for a week! So of course, when Dreamfields Pasta asked if I wanted to join in on their 3rd Annual Pastapalooza Pasta Salad Celebration, I said yes and jumped on that like a duck on a junebug!
Dreamfields is the creator of Dreamfields Pasta, a delicious all-natural pasta with 5g of fiber, only 5g of digestible carbohydrates per serving and a very low glycemic index. This year for their 3rd Annual Pastapalooza Pasta Salad Celebration they’re having an international flavor inspired virtual picnic. Yours truly is bringing this delectable Spanish Charcuterie Pasta Salad loaded with layers of fresh flavors including some of my favorite Spanish cured meats.
In the Steele house we love to have appetizers out before a weekend dinner and our favorite is a charcuterie tray, a selection of cured and dry meats, paired with olives, and fresh vegetables. I took that inspiration and used the flavors of Spain: paprika, sherry vinegar, chorizo, serrano ham, oregano and came up with this bright and deliciously flavorful pasta salad — perfect for a summer picnic or side dish at your next BBQ.
There’s a woman I must tell you about. Now, you probably don’t know her but you should. Because just knowing her makes you a better person. She has taught me to be brave in situations that I think I can’t handle, to love when it seems impossible to, to give until there’s nothing left to give, and to be strong during the toughest storms. She has the biggest heart I’ve ever seen and I am thankful everyday that I have her in my life.
In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.
One of my favorite side dishes is polenta. Incredibly simple, inexpensive, versatile, and amazingly delicious, there are never any leftovers. The best thing about this cheesy side is that it can be served along with meat, chicken, shrimp, steamed or grilled vegetables and in just 15 minutes you have the perfect meal!
Spinach. Love it or hate it, you can’t deny that it’s good for you. I love it. So, I figured since this is the first post of a new year and we’re all trying forget the 5 pounds we packed on eating Aunt Agus’ 5,000 calorie a piece pound cake from the holidays, a simple sauteed spinach recipe is fitting.
This recipe is one of my favorites. It takes me back to my childhood days of eating at the local Bar-B-Q joint called Peggy Sue’s and inhaling their lemony spinach. Garlicky and bright, this simple side dish is perfect with almost anything.
Lemon Sauteed Spinach with Toasted Garlic serves 4
In a large saute pan over medium heat, add olive oil and minced garlic. Saute the garlic until just lightly golden and toasted. Remove the garlic to a plate and set aside.
Raise the heat to medium-high and add the spinach. With tongs or a wooden spoon, gently toss the spinach until wilted and bright green. This will only take about 3 to 5 minutes. By the way, What’s the secret to not having watery spinach? Sop it up with a paper towel when no one is looking. Ah, I’m just kidding. Although that would work the best way is waiting until just before serving to add the salt. Salt will pull out lots of moisture from the spinach and if you add it when cooking you will basically have a spinach soup on your hands. True story.
Next, add the toasted garlic, lemon, and salt and pepper to taste.
Plate and serve. I could eat an entire bowl all by myself. No lie.
You’ve trained all year for this. You’re wearing your baggy pants and the belt with an extra hole just for this moment. It’s Thanksgiving. The time we tend to over do the calories just a bit but who really cares because you’re laughing so hard your crying because Great Grandma Joe just lost her teeth in her iced tea and Grandpa is at the table telling joke #365.
To all of you out there who have stuck with me over the past couple of years and to all who are just reading InSockMonkeySlippers, Happy Thanksgiving (here in the U.S.). I am very thankful for you! Thanks for reading and putting a smile on my face. Cheers!
This Bacon Gruyere Beer Bread is my gift to you today. It is by no means low-calorie but it’s worth it. Thrown together in just a few minutes, this bread, like all beer breads, is incredibly simple to make. No kneading or proofing required. Just mix in a bowl, throw in a pan, and bake.
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan. In a large bowl, combine sugar and flour together.
Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere.
Next, add the beer and 3 tablespoons of the butter. I’m using a Pale Ale.
Mix until combined.
Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top.
Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
Slice and serve. Can you imagine how good this would soak up Grandma’s turkey gravy on Thanksgiving?
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
1. Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan.
2. In a large bowl, combine sugar and flour together.
3. Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere. Next, add the beer and 3 tablespoons of the butter. Mix until combined.
4. Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top. Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
It was just one of those average days roaming the aisles of Whole Foods trying to escape the blistering Texas heat. Unfortunately, the problem with going to Whole Foods with Mia is that the crazy switch that I have yet to find an off switch for flips on and she literally acts like a kid in a candy store. Usually it’s just a verbal assault of, “ASPARAGUS! HAVE YOU EVER SEEN ASPARAGUS BEFORE? OH MY GOODNESS, STRAWBERRIES! HAVE YOU EVER SEEN STRAWBERRIES BEFORE? AHHH! PEACHES?! HAVE YOU EVER SEEN PEACHES BEFORE?!” Yes, Mia. I’ve seen them. I’m looking at them right now. God I love her but sometimes she reminds me of a friend I had in college when she had one to many. This goes on throughout the whole trip so I have to make sure we go on a weekday when it’s not crowded. But of course, it was a Saturday and I had no choice but to go. The store was packed like sardines and the moment the doors open her eyes got big as mine started to wince. Her mouth opened, and the usual shy child began to speak… loudly.
“OH MY GOODNESS, CHERRIES?! CHERRIES! HAVE YOU EVER SEEN CHERRIES BEFORE? GREEN BEANS! HAVE YOU SEEN GREEN BEANS BEFORE?! CARROTS!…”
Of course, I think this is the cutest thing ever but we didn’t even make it past the berries before out of the blue she starts grabbing produce and stuffing it in her mouth. We obviously got the attention of a Whole Foods employee but instead of kicking us out, she placed a bowl in my hand full of fresh cut peaches on a bed of arugula sprinkled with feta cheese. She was making it to hand out samples and thought it might keep Mia busy for a little while. One of the reasons I love Whole Foods by the way. I handed it to Mia and she devoured it. I didn’t get a chance to get the recipe but I did replicate it and added a few touches of my own. It is now one of our most made summer salads.
Peach and Arugula Salad is the perfect blend of sweet, tangy, and peppery. The ripe peaches, against the pepper bite of arugula contrast yet blend with bright feta and nutty toasted walnuts making this a refreshing and delicious summer salad.
Peach and Arugula Salad with Balsamic Vinaigrette serves 4 to 6
1. Place all ingredients for the balsamic vinaigrette in a large bowl (big enough to hold a large salad) and whisk vigorously until combined.
2. Toast the walnuts in a dry skillet over medium heat until golden brown, about 5 minutes.
3. Place arugula, spinach, toasted walnuts and feta cheese in the bowl with the vinaigrette and toss to combine.
4. Slice the peaches in half and reomve the pit. Next cut the peaches in 1/4 inch thick slices. Transfer the salad to a serving bowl, if desired, and place the peaches on top. Sprinkle additional feta cheese on the salad for garnish.
I love peas and so does my daughter. “Pea” was her first word matter of fact. Unfortunately, her father pretends to be deathly allergic to them and runs straight out the door faster than green grass through a goose. That’s why when he leaves town it’s the first thing I cook.
Peas and Prosciutto is what Mia calls her special “peas” because I don’t make them this way all of the time. I do have a waist line to sometimes flicker a thought at. Brightly sweet and savory this Peas and Prosciutto side dish is a long time family (meaning Mia and I) favorite.
Peas and Prosciuttoserves 4 to 6
1 small shallot
1 clove garlic
1 Tablespoon extra virgin olive oil
1/4 teaspoon fine sea salt
2 slices thick cut prosciutto (1/4 pound)*
1 16oz bag frozen peas or 2 cups fresh
1 Tablespoon fresh lemon juice
1/2 Tablespoon butter, unsalted
1/2 cup fresh grated parmesan reggiano
* Prosciutto can be found at most major grocery stores at the deli. Ask for a thick cut or a #4 cut.
Peel and mince the shallot and garlic.
In a saute pan over medium-low heat, add olive oil, shallot, garlic, and salt and saute until the shallot is translucent (2 to 3 minutes).
While the shallot and garlic are cooking, cube the prosciutto in 1/2 inch cubes. Add the prosciutto to the saute pan and cook for an additional 2 minutes to release it’s flavor.
Next, add the peas, lemon juice, and butter. Stir. Bring the heat up to medium high. Saute for another 2 to 3 minutes until the peas turn bright green and are warmed through.
Add the parmesan to the peas and stir to combine.
Peas and Prosciuttoserves 4 to 6
1 small shallot
1 clove garlic
1 Tablespoon extra virgin olive oil
1/4 teaspoon fine sea salt
2 slices thick cut prosciutto (1/4 pound)*
1 16oz bag frozen peas or 2 cups fresh
1 Tablespoon fresh lemon juice
1/2 Tablespoon butter, unsalted
1/2 cup fresh grated parmesan reggiano
* Prosciutto can be found at most major grocery stores at the deli. Ask for a thick cut or a #4 cut.
1. Peel and mince the shallot and garlic. In a saute pan over medium-low heat, add olive oil, shallot, garlic, and salt and saute until the shallot is translucent (2 to 3 minutes).
2. While the shallot and garlic are cooking, cube the prosciutto in 1/2 inch cubes. Add the prosciutto to the saute pan and cook for an additional 2 minutes to release it’s flavor.
3. Next, add the peas, lemon juice, and butter. Stir. Bring the heat up to medium high. Saute for another 2 to 3 minutes until the peas turn bright green and are warmed through. Add the parmesan to the peas and stir to combine.
4. Plate and serve adding additional parmesan as a garnish if desired.
Posted by In Sock Monkey Slippers with177 Comments
What a month it has been! I didn’t think moving to a different city would be so exhausting and would take this long to return to normal. Although, I’m not really sure how normal one can really be if they wear sock monkey slippers and cowboy boots on a daily basis. As far as I am concerned I am never moving again. Thanks for your patience and support! As always, y’all are amazing. I am glad to be back in the kitchen and back on the blog again. And what a way to kick it off with my favorite summer side dish as a Summer Braise – BBQ and Beyond post!
Summer Braise is a summer long series created by Shari of Tickled Red, Kristen of Dine and Dish and myself to show the delicious differences of summer meals from different areas of the country. Side dishes are the topic of this month’s Summer Braise and my absolute favorite summer side is Chipolte and Lime Roasted Potatoes. This dish was created out of a need to use leftover chipolte peppers five years ago and has stuck around ever since. Smoky and spicy with a fresh hint of lime these Chipolte Lime Roasted Potatoes are the perfect side for your next meal.
Thank you KitchenAid and to everyone who participated. All of your side dishes sound wonderful! The winner picked from InSockMonkeySlippers is, Jules P (her favorite side is cole slaw)! Jules look for an e-mail from ISMS in your inbox.
5-Speed Hand Blender Blend, Puree, Chop, Shred, Mince Froth/Mix and Whisk/Emulsify/Aerate – Easily blend smoothies, chop nuts, froth cappuccinos, shred vegetables or whisk egg whites with greater control. The Industry’s First Interchangeable Stainless Steel Bell Blade Assemblies and FIRST EVER Removable Pan Guards. Change easily between different types of blades with no hassles or tools. The removable pan guard attaches easily to the bells and helps prevent scratching on cookware.
13-Cup Food Processor features the first-ever externally adjustable slicing lever in a counter top food processor. It adjusts from thick to thin slicing and the optimized speeds help process soft to hard foods. The 3-in-1 Ultra Wide Mouth™ Feed Tube accommodates a variety of sizes of food.
All I can say is wow, this is a fantastic giveaway!!! Thank you KitchenAid.
RULES (1)participant from In Sock Monkey Slippers,(1) participant from Tickled Red,& (1) participant from Dine and Dish will be randomly chosen to win one of the three KitchenAid items listed above. Once the giveaway has ended the three winners will discover which prize they have won. US residents only, please.
GIVEAWAY CLOSES 7-16-2012 at 12pm EST
TO ENTER
1. Leave a comment at the end of this post telling us what your favorite side dish is that you make for a BBQ. (Please feel free to add a link to your comment if you are a food blogger).
2. Tweet: Sharing my BBQ Side Dish w/@iamtickledred @SMonkeySlippers & @DineandDish – Enter Triple @KitchenAidUSA Giveaway! #SummerBraise #giveaway - be sure to come back and let us know that you tweeted by commenting on this post.
That’s it, two little comments! If you do the same over at Tickled Red & Dine and Dish that will be TRIPLE your chances. Good Luck!
Now on to that recipe!
Chipolte and Lime Roasted Potatoesserves 4 to 6
1 1/2 to 2 pounds small new potatoes
1 tablespoon + 2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1 chipolte pepper from a can of chipolte peppers in adobo sauce*
2 teaspoons adobo sauce
1 garlic clove
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 tablespoons fresh chopped cilantro
* chipolte peppers in adobo sauce can be found canned in most major grocery stores.
Preheat oven to 400°F. With a knife, slice the potatoes in half.
Place the halved potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.
While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Oh, how I love me a chipolte pepper. It does sinful things to my taste buds.
Peel and mince the garlic glove. Add it to the bowl as well.
Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.
Whisk everything together until combined. Now, take a good whiff. The smell is intoxicating.
Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered.
Plate and serve. Shut the front door, these are sinfully good! This is a perfect side for grilled chicken, grilled pork chops, steak, smoked brisket or even fajitas. And if there are leftovers, cook them with some scrambled eggs in the morning for an insanely good breakfast. Enjoy!
Chipolte and Lime Roasted Potatoesserves 4 to 6
1 1/2 to 2 pounds small new potatoes
1 tablespoon + 2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1 chipolte pepper from a can of chipolte peppers in adobo sauce*
2 teaspoons adobo sauce
1 garlic clove
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 tablespoons fresh chopped cilantro
* chipolte peppers in adobo sauce can be found canned in most major grocery stores.
1. Preheat oven to 400°F. With a knife, slice the potatoes in half. Place the halved potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.
2. While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl.
3. Peel and mince the garlic glove. Add it to the bowl as well.
4. Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.
5. Whisk everything together until combined.
6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.
Disclosure: KitchenAid has provided the giveaway. A big thanks to them.
The brussels sprout. The most feared of the vegetable family. As a kid I steered clear of the mushy smelly veggie and usually tried to throw them under the table or slip them onto my brother’s plate when no one was looking. This probably had to do with the way my parents steamed them for hours then sprinkled garlic salt over them. –ahh, I’m having flashbacks– I could not stand them!
Odd how time can change one’s taste buds because now I love them. Can’t get enough especially when they’re in season from late fall to early spring in most parts of the country. One of the best ways to eat brussels sprouts is to simply through them in a roasting pan. Even better is to roast them in the same pan with a whole chicken. {Follow this recipe for roasted chicken placing the brussels sprouts in the bottom of the pan surrounding the chicken 40 minutes before the chicken is done.} Holy Moly!
When I’m not throwing them in the oven with a chicken, this is our next best recipe for brussels sprouts. Slightly sweet and salty these maple roasted brussels sprouts and carrots with cherries and walnuts is so delicious that there are never any leftovers. The best part is that Mia, the resident 3-year-old loves them.
maple roasted brussels sprouts & carrots with cherries & walnuts serves 4 to 6
1 pound brussels sprouts
1 pound carrots
1 Tablespoon butter, melted
3 Tablespoons maple syrup
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup walnuts
1/3 cup dried cherries
Preheat oven to 400°F. Slice brussels sprouts in half.
Peel and slice carrots into 1/2 inch thick rounds. Place the brussels sprouts and carrots into a large bowl.
Add the maple syrup to the melted butter and stir to combine.
Pour the butter/syrup mixture over the brussels sprouts and carrots. Add salt and pepper. With a spoon, stir to evenly coat the vegetables with the butter. Ignore the fact that the cherries and walnuts are in this picture! It was one of those “whoops” moments and I wasn’t about to pick each one out of the bowl after I had covered them with butter. Blame it on a lack of coffee that day. Their time will come soon.
Pour evenly onto a large baking sheet. Place on the middle rack in the oven and roast for 25 minutes. Remove from the oven stir and add the walnuts and cherries evenly over the sprouts and carrots. Return to the oven and roast for an additional 10 to 15 minutes until the brussels sprouts are crispy on the outside and soft on the inside.
maple roasted brussels sprouts & carrots with cherries & walnuts
serves 4 to 6
1 pound brussels sprouts
1 pound carrots
1 Tablespoon butter, melted
3 Tablespoons maple syrup
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup walnuts
1/3 cup dried cherries
1. Preheat oven to 400°F. Slice brussels sprouts in half. Peel and slice carrots into 1/2 inch thick rounds. Place the brussels sprouts and carrots into a large bowl.
2. Add the maple syrup to the melted butter and stir to combine. Pour the butter/syrup mixture over the brussels sprouts and carrots. Add salt and pepper. With a spoon, stir to evenly coat the vegetables with the butter.
3. Pour evenly onto a large baking sheet. Place on the middle rack in the oven and roast for 25 minutes. Remove from the oven stir and add the walnuts and cherries evenly over the sprouts and carrots. Return to the oven and roast for an additional 10 to 15 minutes until the brussels sprouts are crispy on the outside and soft on the inside.
