• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JudicialPeach logo

  • Breakfast
  • Appetizers
  • Soup
  • Breads
  • Sides
  • Salad
  • Dinner
  • Dessert
  • About Us
  • Conversions
  • Recipe Index
  • Stuff to Try
  • Tips & Techniques

Steaming

Yellow Rice

February 24, 2009 by Charles 2 Comments

Yellow Rice

Thomas Jefferson may not have been around to sample my mom’s yellow rice.  But if he had been, I can only assume he would have found this dish a perfect side for his chicken fricassee….

Read More

Filed Under: Sides Tagged With: Grains, Rice, Steaming

Marinated Broccoli

February 6, 2009 by Charles Leave a Comment

img_27471

Broccoli hasn’t had it easy in this country.

Broccoli was first cultivated in Italy, and came to the United States in the late 19th Century, with the incoming crop of Italian immigrants.  Albert Broccoli, the producer responsible for putting Ian Fleming’s James Bond on the big screen, boasted that his uncle brought the first broccoli seeds to the States in the 1870s.  By the 1920s broccoli  had become a commercial crop, with the D’Arrigo Brothers Company shipping the product to Boston’s  growing Italian population.

But despite its loose association with the debonair spy, broccoli has never been all that popular.

Early in his presidency, …

Read More

Filed Under: Sides Tagged With: Steaming, Vegetables

Sweet Almond Milk Couscous

January 2, 2009 by Charles 1 Comment

seffa

Not every couscous recipe has to be served with dinner.  Seffa, a couscous sweetened with cinnamon, sugar, and rosewater, is one of the more common couscous-based desserts.  This recipe …

Read More

Filed Under: Desserts Tagged With: Almonds, Couscous, Grains, Middle Eastern, Steaming

Moroccan Couscous

January 1, 2009 by Charles Leave a Comment

couscous

Couscous is not a grain, as you might think, but a semolina paste.  In fact, couscous is made from the same wheat semolina flour used to make commercial spaghetti.

Couscous originated in the Maghreb, today’s North Africa, and owes its origins to the Berbers, an indigenous people of the region.  The Saracen conquest of Europe in the 7th and 8th Centuries is believed to have introduced the dish to the Western world.

Owing to its origins, couscous is often served …

Read More

Filed Under: Sides Tagged With: Butternut Squash, Couscous, Grains, Mediterranean, Middle Eastern, Roasting, Steaming, Vegetarian

Cheese Grits

December 9, 2008 by Charles 2 Comments

img_1529

Not every great recipe requires seven steps and several stopwatches.  Cheese grits are one such example.

Grits are crushed kernels of dried corn.  The dried kernels are crushed between millstones and the resulting fragments are sorted according to density.  The dense shards are grits, and the lighter shards are cornmeal.  Polenta is an even finer grind of yellow corn, with all the particles of flour later removed.  These stone-ground grits can be made from either white corn or yellow corn, with little difference in taste between the respective varieties.

Stone-grounds grits are coarser than …

Read More

Filed Under: Breakfast Tagged With: Brunch, Cheese, Grains, Quick and Easy, Southern, Steaming

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4

Primary Sidebar

Connect with JudicialPeach

  • Email
  • Facebook
  • Instagram
  • Pinterest

About Us

We are two lawyers, with three young children, who are managing the daily juggle (as best we can!), and striving to put tasty and healthful meals on the table each week. We invite you to read along.

Meet the Members of JudicialPeach

Never Miss a Recipe

Copyright © 2025 JudicialPeach on the Foodie Pro Theme

 

Loading Comments...