Side Dishes
Barbeque Beans
2 cans Pork-n-Beans (or one giant can)
1 lb. ground Pork or Turkey Sausage
1-2 Tbs. Worcestershire Sauce
1 med. Onion
1 Clove Garlic
Barbeque Sauce (anywhere from 1/2 to 3/4 of the bottle and put the rest on the
table for folks to add more if they want.)
Salt and Pepper to taste
Brown the sausage in a heavy skillet. Chop the onion and garlic into the skillet
while the sausage is cooking. Drain off the fat. Add remaining ingredients and
simmer for 10-15 minutes to let the flavors blend. Serve as a side dish to BBQ
or add bread, & a salad & you have a very satisfying meal!
Broccoli Spanish-Style
4 lbs. broccoli, rinsed and separated into small florets
3 Tbs. olive oil
1 large garlic clove, sliced
1/2 cup pine nuts
3/4 cup golden raisins
3/4 tsp. salt
1/4 to 1/2 tsp. pepper
1. Cook broccoli florets in a large pot of lightly salted boiling water until
fork-tender, about 5 minutes. Drain in a colander and rinse under cold water;
lightly pat dry.
2. In a large skillet, heat olive oil over medium heat; add garlic and cook
until golden, 30 seconds to 1 minute. Remove garlic with a slotted spoon. Add
pine nuts; cook 1 to 2 minutes, until golden. Add raisins and cook 30 seconds.
Add broccoli and garlic to skillet; sprinkle with salt and pepper. Toss to
thoroughly combine.
Garden Lovers Sautee
12 oz.
can black beans; rinse & drain
1 cup fresh bean sprouts; rinse & drain
2 Tbsp. olive oil
1/4 cup green onion; diced
1/4 cup fresh mushrooms; diced
1/4 cup black olives; halved
1/4 cup carrots; shredded
1/4 cup celery; diced
1/4 cup sunflower seeds
1/4 cup fresh chives; diced
1/4 tsp. ground ginger
Heat oil in skillet on med-high heat.
Saute bean sprouts, onions, mushrooms and olives; until tender (~3 minutes)
Reduce heat to low; add carrots, celery, ginger, salt & pepper to taste.
Cook for 2-3 minutes.
Add black beans and sunflower seeds.
Green Beans with Warm Bacon Dressing
3 slices bacon, chopped
1 large shallot, minced
1/2 cup reduced-sodium chicken broth
1 Tbs. cider or red-wine vinegar
1 lb. green beans, trimmed
1. In small skillet, cook chopped bacon over medium-high heat until crisp.
Remove bacon with slotted spoon and set aside. Add shallot to skillet, and cook
5 minutes. Stir in chicken broth and vinegar, and bring to a boil over high
heat; cook 2 minutes. Reduce heat to low, and keep dressing warm until ready to
serve.
2. Meanwhile, in large saucepot, bring 4 quarts salted water to a boil. Add
green beans and cook 5 minutes, or until vegetables are crisp-tender. Drain well
and transfer to a serving dish. Whisk warm dressing, spoon evenly over green
beans, then sprinkle with reserved chopped bacon. Makes 6 servings.
Homemade Rice-o-Roni
3 cups water
1 1/4 cups rice
1/2 cup spaghetti broken in small pieces
3 tbsp. powdered beef or chicken bouillon
1/4 cup EACH chopped carrot, celery and onion
2 tbsp. margarine
Melt margarine in skillet. Add rice and spaghetti and cook until lightly
browned. Stir in all remaining ingredients. Bring to a boil. Reduce heat, cover
and simmer for about 25-30 minutes or until water is liquid is absorbed and rice
and spaghetti are tender.
Serves 6-8 as a side dish, or 4 with enough leftover for soup (Add leftover
hamburger or chicken plus plenty of broth and you have a great soup for lunches
or another supper.)
Perfect Brown Rice
3 cups brown rice
2 eggs
6 cups water
1 tablespoon olive oil
1. Preheat oven to 350*.
2. Saute brown rice with 2 eggs, stirring constantly over medium heat until
mixture is dry.
3. Add water and oil and pour into deep larger baking dish.
4. Bake at 350* for one hour.
5. DO NOT STIR!
6. DO NOT POKE!
7. DO NOT DISTURB!
8. Just LOOK at the rice after 30 minutes, and cover with foil at that time.
Freezes great - just nuke & use when rice is needed.
Quick Ranch Mashed Sweet Potatoes
4 large sweet potatoes
2T butter or margarine, melted
1/2 c. milk or half & half (approximately-depends on how thick you like them)
1 packet powdered Ranch salad dressing mix
salt & pepper
Peel and cube sweet potatoes. Put them in a bowl with a little
bit of water (1/2 inch or so). Cover. Nuke until soft. Add to food processor or
blender & process until smooth. Add the butter/margarine, ranch powder and the
half & half/milk until you get to the desired consistency (thick or creamy).
Season with Salt & Pepper to taste. No need for gravy!
Sesame-Marinated Vegetables
1/4 cup sesame seeds
2/3 cup rice-wine vinegar
1/2 cup reduced-sodium soy sauce
1/4 cup packed dark-brown sugar
2 green onions, sliced
2 Tbs. toasted sesame oil
1 tsp. red-pepper flakes
3 lbs. assorted vegetables such as eggplant, zucchini, and portobello mushrooms
1. In a small skillet, toss sesame seeds over medium heat just until golden and
fragrant, about 2 minutes. Immediately remove seeds from skillet to prevent
burning; let cool.
2. In a small bowl, combine seeds and remaining ingredients except vegetables.
Place vegetables and marinade in large plastic food-storage bag. Refrigerate,
turning occasionally, for up to 1 hour.
3. Grill.
Snap Peas with Red Pepper and Corn
2 red bell peppers, halved and cored
3 Tbs. unsalted butter
3 boxes (10 oz.) frozen sugar-snap peas, boiled according to package directions
(see note)
2 cans (11 oz. each) corn, drained
11/2 Tbs. chopped fresh dill, or 1 tsp. dried dill
3/4 tsp. salt
1/4 tsp. pepper
1. Heat broiler. Place peppers, skin-side-up, on foil-lined broiler pan. Broil 4
inches from heat source until skin blackens and blisters. Transfer to a small
bowl; cover and set aside for 10 minutes. When peppers are cool enough to
handle, peel off skins; cut into 1/4 strips.
2. In a large saucepan, melt butter. Stir in drained snap peas, corn, dill, and
peppers. Add salt and pepper. Mix gently until thoroughly combined and heated
through. (Dish may be made up to 4 hours ahead.)
Note: Boiling (instead of using the microwave) will cook this amount of peas
most evenly
Spinach Gratin
2 Tbs. Butter
2 Tbs. all-purpose flour
1 1/2 cups milk
Salt and pepper to taste
1 cup (about 4 oz.) finely shredded sharp cheddar cheese, divided
6 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1/4 cup seasoned croutons, crushed
1. Heat oven to 425°F. Melt butter in a medium saucepan over low heat. Stir in
flour and cook until mixture bubbles, about 2 minutes. Whisk in milk; bring to a
boil over medium-high heat. Add salt and pepper. Reduce heat to low and cook,
stirring often, 5 minutes. Remove from heat and stir in half the cheese; set
aside.
2. Lightly butter a 9"X13" baking dish. Thoroughly mix spinach with sauce and
spoon into dish in an even layer. (Gratin can be made ahead to this point and
refrigerated up to 2 days.)
3. Mix remaining 1/2 cup cheese and crushed croutons. Sprinkle evenly over
spinach. Bake until cheese melts, about 10 minutes.
Squash-and-Apple Gratin
1 large (about 3 lbs.) butternut squash, peeled and cut into 1" cubes 2 Golden
Delicious apples, peeled, cored, and cut into 1/2" cubes
2 garlic cloves, minced
2 Tbs. chopped fresh parsley
1 tsp. chopped fresh thyme
3/4 tsp. salt
1/4 tsp. pepper
1/3 cup all-purpose flour
1/4 cup olive oil
1. Heat oven to 375°F. Spray shallow casserole dish with vegetable cooking
spray. In large bowl, toss together squash, apple, garlic, parsley, thyme, salt,
pepper, and flour.
2. Transfer mixture to prepared casserole dish, and drizzle olive oil over top.
Bake 1 hour and 45 minutes. Makes 8 servings.
Steamed Broccoli with Orange Sauce
1/3 cup mayonnaise
2 Tbs. plain yogurt
2 Tbs. orange-juice concentrate
2 tsp. lemon juice
½ tsp. grated fresh ginger
¼ tsp. sugar
1 garlic clove, minced
Pinch salt
1 large head broccoli, cut into florets (include peeled and sliced stems)
1. In medium bowl, whisk together mayonnaise, yogurt, orange-juice concentrate,
lemon juice, ginger, sugar, garlic, and salt. Cover with plastic wrap, and
refrigerate for 15 minutes (or up to 3 days). Makes 2/3 cup orange sauce.
2. In large saucepan fitted with steamer basket, heat 1 inch of water to
boiling. Place broccoli florets and stems in basket; cover. Reduce heat to
medium-low, and steam 5 minutes. Serve with orange sauce. Makes 6 servings.
Sweet-Potato Fries
1 1/2 lbs. sweet potatoes
2 Tbs. olive oil
2 Tbs. chopped fresh Italian parsley
1 tsp. chopped fresh thyme
1 minced garlic clove
Salt and Pepper
Cooking spray
1. Heat oven to 475°F. In large bowl, toss 1 1/2 lbs. sweet potatoes, peeled and
cut into 1/2" strips, with 2 Tbs. olive oil, 2 Tbs. chopped fresh Italian
parsley, 1 tsp. chopped fresh thyme or 1/4 tsp. dried, and 1 minced garlic
clove. Sprinkle generously with salt and pepper.
2. Spread sweet potatoes in single layer on large baking sheet coated with
cooking spray. Bake until tender and golden-brown, turning occasionally, 20 to
25 minutes.
Yield: 4 servings
Sweet-Potato Pancakes
1 lb. sweet potatoes
1/2 lb. Yukon Gold potatoes
2 large egg whites
1 Tbs. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
Peanut oil
1. Shred 1 lb. sweet potatoes, peeled, and 1/2 lb. Yukon Gold potatoes, peeled,
into large bowl. Stir in 2 large egg whites, 1 Tbs. all-purpose flour, 1/2 tsp.
salt, and 1/4 tsp. pepper.
2. Heat 1/4" peanut oil in large skillet until it is barely smoking. Drop batter
by heaping tablespoonfuls into skillet. Cook pancakes over medium-high heat 4 to
6 minutes on each side, or until golden-brown. Drain on paper towels and serve
immediately.
Yield: 24 pancakes
Tomato-and-Mozzarella Tulips
2 Tbs. olive oil
1 Tbs. red-wine vinegar
1 tsp. chopped fresh oregano
1/4 tsp. crushed red-pepper flakes
1/4 tsp. sugar
1/8 tsp. black pepper
1/8 tsp. salt
12 cherry-size fresh mozzarella balls
6 ripe plum tomatoes
1/4 cup flat-leaf parsley
1. In medium bowl, whisk together olive oil, vinegar, oregano, red-pepper
flakes, sugar, black pepper, and salt. Add mozzarella balls and marinate 15
minutes.
2. Cut off stem end of each plum tomato, and scoop out seeds. Trim bottoms so
tomatoes stand upright. Place 2 mozzarella balls inside each tomato, and garnish
with parsley. Makes 6 servings.
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