Side Dishes II of III
  • Recipes Index or More Side Dishes I or III







    Macaroni and Cheese

    1/2 cup (125 ml) chopped yellow onion
    3 Tbs (45 ml) butter
    2 tsp (10 ml) mustard
    1 lb (500 g) Wisconsin Cold Pack Cheddar cheese
    (or other sharp Cheddar cheese) shredded
    1/2 cup (125 ml) milk
    Salt and freshly ground pepper to taste
    1/2 lb (250 g) elbow macaroni or other small pasta
    shape, cooked according to the package directions
    1 cups (375 ml) broccoli florets, boiled 3 minutes, drained, and coarsely chopped
    1/3 cup (80 ml) bread crumbs or crushed saltine crackers

    Saute the onions in 2 tablespoons (30 ml) of the butter in a large heavy saucepan over moderate heat until soft but not brown. Add the mustard, cheese, milk, salt, and pepper, and stir until the cheese is melted and the sauce is smooth. Stir in the cooked macaroni and pour half of the mixture into a buttered 3 quart (3 L) baking dish. Arrange the broccoli on top, and cover with the remaining macaroni mixture. Melt the remaining butter in a small saucepan and mix with the bread crumbs. Sprinkle the bread crumbs on top of the macaroni and cheese and bake in a preheated 375F (190C) oven for 25 to 30 minutes, until it is bubbling and brown. Serves 4 to 6.

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    Cucumbers with Orange Sauce

    3 medium sized firm cucumbers
    cup (125 ml) orange juice
    1 Tbs (15 ml) grated orange zest
    1 tsp (5 ml) cornstarch (cornflour)
    Salt and freshly ground black pepper to taste

    Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds with a small spoon, and slice the cucumbers into inch (1 cm) pieces. Put in a pot with enough water to cover and bring to a boil. Reduce the heat and simmer for 5 minutes, until tender but firm. Meanwhile, mix the cornstarch with 2 or 3 tablespoons of the orange juice, and put this mixture along with the rest of the orange juice and the orange zest in a saucepan large enough to hold the cooked cucumbers. Heat over moderate heat, stirring constantly, until the sauce thickens and becomes translucent. Season with the salt and pepper (hint: this sauce can take quite a bit of pepper and is better if it is slightly spicy). Drain the cucumbers and add them to the sauce, tossing to coat the cucumbers thoroughly.
    Serves 4 to 6.

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    Butter Baked Rice

    Preheat oven to 325F

    1 C. Uncle Ben's
    3 C. boiling water
    5 T. butter
    2 chicken bullion cubes
    Garlic powder
    Parsley

    Soak rice in 2 cups of the boiling water for 30 minutes. Drain and rinse. Try to remove as much of the water as you can by gently pressing it or dabbing with a paper towel. Then in a large skillet, melt the butter over a medium low heat. Stir in the rice and keep stirring gently until all the butter is absorbed. This should take about 8 to 9 minutes. Add the butter rice to a 2 Qt casserole. Add the chicken buillon cubes to the remaining 1 C boiling water and pour over the rice. Add Garlic to taste and sprinkle the parsley on top.Cover tightly and bake at 325F for 45 minutes to an hour.

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    Southern Fried Okra

    1 lb. fresh okra
    1 cup flour (plain or self-rising)
    1 tsp. salt
    1 tsp. pepper
    1 cup cooking oil

    Wash and cap okra. Drain excess water. In a plastic bag, combine flour, salt, and pepper. Mix thoroughly. Cut okra into 1/2 inch slices. Drop okra slices into flour mixture. Shake until well coated. Heat cooking oil in large pan on medium high. (I use the drop test to find out if the oil is hot enough - drop one slice of okra in until it starts bubbling around the edges.) When oil is heated, carefully put okra into oil. Cook until golden brown (about 15 to 20 minutes), turning occasionally. Use a slotted spoon to remove okra from hot oil and let drain on paper towel.

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    Colombian Potatoes with Tomato-Cheese Sauce

    4 to 6 large potatoes
    2 Tbs (30 ml) butter
    1/2 cup (125 ml) finely chopped onion
    1 clove garlic, finely chopped
    1 scallion (spring onion), green and white
    parts, finely chopped
    1 cup (250 ml) chopped, peeled tomato
    Salt and freshly ground pepper to taste
    1/2 cup heavy cream
    1 cup (250 ml) grated Monterey Jack, Muenster, or other mild white cheese
    Chopped parsley for garnish

    Boil the potatoes in salted water until they are cooked through. Drain, peel, and keep warm. Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle with chopped parsley. Serves 4 to 6.

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    Haricots Verts a la Maitre d'Hotel

    2 lbs (1 kg) fresh or frozen green beans
    4 Tbs (60 ml) butter, softened
    2 tsp (10 ml) fresh lemon juice
    Salt and freshly ground pepper to taste
    3 Tbs (45 ml) chopped parsley

    Boil the green beans in salted water for 10 to 15 minutes, until tender but still slightly crunchy. Drain the beans and transfer to a large skillet over moderate heat. Toss the beans for a minute or two to evaporate any water clinging to them. Add the butter and toss to coat. Add the lemon juice, salt, and pepper, and toss. Place on a serving platter or individual plates and sprinkle with the chopped parsley. Serves 4 to 6.

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    Savory German-Jewish Kugel

    3 lb [dry weight] wide noodles
    8 oz cream cheese, softened
    2 lb sharp cheddar cheese, shredded
    3 c milk
    1 egg
    1/4 c butter
    2 large onions, diced
    2 cloves garlic, minced

    In a large pot, bring 6 quarts of water to a full boil. Add the noodles, remove from the heat, and let sit for 5 min. Drain well, and let cool. Melt the butter in a saucepan, and saute the onions over medium heat until golden. In a large bowl, mix the cheddar, onions and butter, garlic, and cooled noodles. Put the mixture in a large, flat baking dish, pressing it down well. Beat the egg into the cream cheese, and beat in the milk a little at a time until it is all added and you have a smooth liquid. Pour over mixture in baking dish. Bake at 300F until set and golden brown on top, about 1 hour. Serves 6-8 as a main course, 12-16 as a side dish.
    This dish can be made ahead by 2-3 days; the flavor actually improves after sitting in the refrigerator overnight. To serve, just reheat in a warm oven. After baking and chilling, the kugel can also be cut into bricks, wrapped, and frozen for up to 6 months.

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    Chiles en Nogada (Chiles in Walnut Sauce)

    6 poblano chiles or green bell peppers
    1 recipe picadillo (see below)
    1 cup (250 ml) finely chopped walnuts
    1/2 cup (125 ml) finely chopped blanched almonds
    8 oz (225 g) cream cheese, softened
    1 cup (250 ml) milk
    1/4 tsp (1 ml) cinnamon (optional)
    The seeds of 1 pomegranate

    Hold the chiles on a fork over a flame or electric burner until the skin blisters. Place them in a paper bag and allow to cool for 15 minutes. Peel the skin off under running water. Cut a slit the length of the peppers and remove the seeds and ribs. Stuff the peppers with the picadillo and fasten them closed with toothpicks if necessary. Arrange the stuffed peppers on a platter.

    Combine the nuts, cream cheese, and enough milk to make a sauce about the thickness of mayonnaise. Stir in the optional cinnamon. Pour the sauce over the chiles and sprinkle the pomegranate seed over the top. Serves 6.
    Picadillo
    2 Tbs (30 ml) olive oil
    1 lb (500 g) ground beef
    1 onion, finely chopped
    1 clove garlic, finely chopped
    1 apple, peeled, cored, and finely chopped
    2 tomatoes, seeded and chopped
    1 to 2 jalapeno peppers (to taste), seeded and finely chopped
    1/4 cup (60 ml) raisins
    1/4 cup (60 ml) pimiento stuffed olives, chopped
    1/2 tsp (2 ml) dried oregano
    1/4 tsp (1 ml) cinnamon
    Salt and freshly ground pepper to taste

    Heat the oil in a large heavy skillet over moderate heat. Brown the beef, then add the onions and garlic. Cook uncovered for 10 minutes, until the onions are tender. Add the remaining ingredients and simmer uncovered for 20 minutes.

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    Memere's French Stuffing

    1 pounds ground beef (I use between 75 and 85% lean)
    pound ground pork
    2 tbs oil
    medium onion, chopped fine
    1 - 2 tbs Bell's Seasoning (more or less to taste)
    salt & pepper to taste
    2 - 3 medium potatoes, peeled and boiled
    1 tbs butter
    2/3 cup milk

    Saute the onion in the oil in a large saucepan or dutch oven for 2 minutes. Put in meat and brown until there is no longer any pink. Add seasonings. Meanwhile, mash the potatoes, add butter and milk until they are creamy. Add to meat. You can make this a day ahead for family dinners and reheat in your crockpot and don't be afraid of leftovers (there usually aren't many in this house) because it goes great with the turkey or chicken in a sandwich with a slice of cranberry sauce.

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    German Kraut-Coif (Cabbage Head)

    1 large head green cabbage (try to choose one with large outside leaves)
    1 pound ground chuck
    1 cups dry bread crumbs
    2 eggs
    cup water
    salt and pepper to taste

    Combine ground meat, bread crumbs, eggs and water. Set aside. Carefully cut around bottom (stem) of cabbage head. Carefully remove large outer leaves, being careful not to tear them. Set aside leaves. Chop remaining cabbage into pieces. Fit the outer leaves together inside a large Dutch oven, forming the outside of the "head" Reserve one leaf to be ft into the top upon completion. Make a large patty from about of hamburger mixture. Place this inside outer leaves. Put in a layer of chopped cabbage. Add salt and pepper. Repeat, filling the inside of the head. When the chopped cabbage and meat mixture have been used up, fill the top of the head with the remaining leaf. (At this point, I usually tie the head together gently with butchers string.) Add 1 cup of water to the pan, cover and simmer on low heat for approximately 2 hours, depending on size of cabbage head. You may need to add additional water. The head is to steam, not boil. To serve, remove from pan, remove string, if used, and cut in wedges. This is usually served with a baked potato, although sometimes I do add small, new potatoes around the head as it is steaming. This will serve 4-6 people. Leftovers are wonderful!

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    Vietnamese Fried Rice

    6 links pork sausage, cut into small pieces
    6 slices Bacon - cut up in small pieces
    3 cups cooked rice - converted rice
    1 small onion, diced
    1 head of iceberg lettuce
    4 eggs
    1/4 C + 1 - 2 Tbs Vegetable oil
    Soy Sauce
    pepper to taste

    In electric skillet brown sausage & bacon until crisp on medium/high heat. Add onion and continue to stir until onion becomes translucent. Add cup oil (not Olive Oil) and cooked rice. Add soy sauce. I add enough that it changes the rice to a nice tan color when stirred in. After stirring in soy sauce, make a well in the center of the rice mixture and add 1 or 2 tablespoons of oil. When this is hot, add eggs and stir eggs through mixture so there are bits of egg throughout the rice.

    While everything is browning, tear up lettuce into bite size pieces into large bowl. When rice mixture is finished, pour over rice and mix well together. Serves 6 to 8.

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    Okra Masala

    2 Tbs (30 ml) vegetable oil
    2 medium onions, peeled and finely chopped
    2 Tbs (30 ml) quick garam masala (see below)
    2 cloves garlic, finely chopped
    1 Tbs (15 ml) finely chopped fresh ginger
    Salt and cayenne pepper to taste
    2 tomatoes, chopped
    1 lb (500 g) okra, trimmed and cut into 1 inch (2 cm) pieces
    2 green bell peppers, cored, seeded, and chopped
    cup (60 ml) water

    Heat the oil in a large, heavy skillet over moderate heat. Saute the onions, stirring frequently, until light golden brown. Add the garam masala, garlic, ginger, salt, and cayenne pepper. Saute for another 2 minutes, stirring once or twice. Add the tomatoes, okra, bell peppers, and water. Cover, reduce the heat, and simmer 15 to 20 minutes, until the okra is tender. Serves 4 to 6.
    Quick Garam Masala
    1 Tbs (15 ml) ground cardamom
    1 tsp (5 ml) ground cumin
    tsp (5 ml) ground coriander
    tsp (2 ml) ground cinnamon
    tsp (2 ml) freshly ground black pepper
    tsp (1 ml) ground mace
    tsp (1 ml) ground nutmeg

    Combine the ingredients in a small bowl and stir to combine. Makes about 2 tablespoons (30 ml).

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    Perfect Rice

    1 cup (250 ml) long-grain rice
    2 cups (500 ml) water

    Note: This recipe may be doubled, or even tripled, as long as the water to rice ratio of 2:1 is maintained. For larger amounts it is best to make multiple batches.

    Place the rice in a sieve and rinse under cold running water. Bring the 2 cups (500 ml) water to a rolling boil. Add the rice and stir once. Bring the water back to a boil and cover tightly. Immediately reduce the heat to very low and allow to cook for 20 minutes. Do not remove the lid during cooking. Remove the pot from the heat and allow to sit covered for an additional 10 to 15 minutes. The rice will stay warm for up to an hour at this stage. Fluff with a fork or chopsticks immediately before serving. Serves 3 to 4.

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    Stuffed Onions

    6 large white or yellow onions, unpeeled
    1/2 cup (125 ml) heavy cream or half-and-half
    1 lb (500 g) mushrooms, finely chopped
    2 cloves garlic, finely chopped
    2 eggs
    3 Tbs (45 ml) melted butter
    1/4 cup (60 ml) bread crumbs
    A grating of fresh nutmeg
    Salt and freshly ground pepper to taste
    6 strips bacon
    2 cups canned beef consomme or water

    Parboil the onions in enough boiling salted water to cover for 5 minutes. Drain and cool. Peel the onions and, using a small spoon, scoop out the insides, leaving a shell about 1/2 inch (1 cm) thick. Finely chop the pieces of onion scooped out of the shells. Combine the chopped onion with the cream or half-and-half and bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and add the mushrooms, garlic, eggs, melted butter, bread crumbs, and seasonings, stirring to combine well.

    Stuff the onion shells with the mushroom mixture and place them in a greased baking dish. Cut the strips of bacon in half and lay them over the tops of the onions, forming a cross with the bacon. Add the beef bouillon or water to the bottom of the baking dish and bake in a preheated 350F (180C) for 30 to 40 minutes, until the bacon is crisp and the onions are tender. Serves 6.

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    Scalloped Potatoes

    3 to 4 lbs (1.5 to 2 Kg) potatoes, peeled and thinly sliced
    1 large onion, thinly sliced
    4 to 6 Tbs (60 to 90 ml) butter
    2 cups (500 ml) milk or cream
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) Dijon style mustard
    1/2 tsp (2 ml) paprika
    1/2 cup (125 ml) grated Parmesan cheese (or other cheese of your choice)

    Place alternating layers of potatoes and onions in a greased baking dish. Dot each layer with butter. Combine the milk or cream, salt, pepper, mustard, and paprika in a saucepan and heat until almost boiling. Pour the milk mixture over the potatoes and top with the grated cheese. Bake in a preheated 350F (180C) for 30 to 40 minutes, until the potatoes are tender. Serves 4 to 6.

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    Braised Artichokes Vinaigrette

    4 to 6 large artichokes, trimmed
    1/2 cup (125 ml) finely chopped onion
    1/4 cup (60 ml) plus 1 cup (250 ml) white wine or water
    6 Tbs (90 ml) plus 1/4 cup (60 ml) olive oil
    Salt and freshly ground pepper to taste
    3 cloves garlic, finely chopped
    1 recipe vinaigrette sauce (see below)

    Place the artichokes in a saucepan large and deep enough that they stand upright and can be covered. Combine the onion, 1/4 cup (60 ml) white wine or water, 6 tablespoons (90 ml) olive oil, salt, and pepper in a small bowl, and spoon this mixture over the artichokes, separating the leaves so that the mixture falls between them. Combine the remaining wine (or water), olive oil, and garlic and pour into the bottom of the pan. Cover tightly and cook over low heat for 45 to 60 minutes, adding more liquid if necessary, until the artichokes are tender. Remove the artichokes from the broth and serve hot, cold, or at room temperature. Serve with vinaigrette sauce in small bowls for dipping. Serves 4 to 6.
    Vinaigrette Sauce
    1/3 cup (80 ml) red wine vinegar
    2/3 cup (160 ml) extra virgin olive oil
    1 Tbs (15 ml) finely chopped shallot
    1 Tbs (15 ml) Dijon style mustard
    Salt and freshly ground pepper to taste

    Combine all ingredients in a small bowl and whisk until thoroughly combined. Makes 1 cup.

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    Potato-Lover's Potato Salad

    2 lbs (1 Kg) new potatoes
    cup (60 ml) mayonnaise
    1 scallion, finely sliced
    1 tsp (5 ml) celery seed
    Salt and freshly ground black pepper to taste

    Try to buy potatoes of a uniform size. Cut the larger potatoes into pieces about the size of the smaller potatoes so they will cook at the same rate. Cook in enough boiling salted water to cover by at least 3 inches (8 cm). Test for doneness after 10 minutes. The potatoes should be tender but still firm. Drain the potatoes and allow to cool. Add the remaining ingredients and stir gently so as to coat the potatoes without breaking them. Chill in the refrigerator for 3 hours, or until well chilled. Serve cold. Serves 4 to 6.

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    Frijoles Negros (Black Beans)

    1/4 cup (60 ml) olive oil
    3 oz (90 g) salt pork, chopped
    4 cloves garlic, finely chopped
    1 medium onion, chopped
    1 green bell pepper, seeded and chopped
    2 cups (500 ml) black beans, rinsed and picked over
    4 cups (1 L) water
    2 bay leaves
    Salt and freshly ground pepper to taste

    Heat the oil in a large saucepan and fry the salt pork for 3 to 5 minutes, until lightly browned. Add the garlic, onion, and bell pepper and saute until the onion is soft but not brown. Add the beans, water, and bay leaves and bring to a boil. Reduce the heat and simmer, covered, for 2 to 3 hours, until the beans are tender. Add more water if necessary, the beans should not be dry. Remove about cup (125 ml) of the beans and mash them with a spoon. Return the crushed beans to the pot and stir to thicken slightly. Remove the bay leaves and serve with white rice. Serves 6 to 8.

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    Cauliflower a la Parmesan

    1 whole cauliflower
    2 Tbs (30 ml) butter, melted
    cup (60 ml) bread crumbs
    Salt and freshly ground pepper to taste
    cup (60 ml) grated Parmesan cheese

    Boil or steam the cauliflower until tender. Drain and place on an oven-proof serving dish. Mix the melted butter, bread crumbs, salt, and pepper together and sprinkle over the cauliflower. Sprinkle with the grated cheese and heat under the broiler until the crumbs are lightly browned and the cheese is bubbling. Serves 4 to 6.

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    Risotto alla Milanese

    4 cups (1 L) beef broth
    2 Tbs (30 ml) diced prosciutto
    2 Tbs (30 ml) finely chopped shallots or yellow onion
    5 Tbs (75 ml) butter
    2 Tbs (30 ml) olive oil
    2 cups (500 ml) raw arborio rice
    tsp (2 ml) powdered or finely chopped saffron
    Salt and freshly ground black pepper to taste
    cup (60 ml) Parmesan cheese

    Bring the broth to slow simmer. In a separate pot saute the prosciutto and shallots in 3 Tbs (45 ml) of the butter and all of the oil. Add the rice as soon as the shallots become translucent and stir until the rice is well coated with the fat. Add about cup (125 ml) of the broth and stir frequently until most of the broth has been absorbed. Continue adding the broth cup (125 ml) at a time, stirring frequently, for 15 minutes. Add the saffron and continue adding broth as it becomes absorbed, cooking an additional 5 minutes, or until the rice is cooked 'al dente', still firm to the tooth. Stir in the remaining 2 Tbs (30 ml) butter and the Parmesan cheese, and serve immediately.

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    Broccoli with Sesame Seeds

    1 lbs (700 g) broccoli, cut into small pieces
    1 Tbs (15 ml) sesame oil
    1 Tbs (15 ml) sesame seeds
    1 Tbs (15 ml) soy sauce

    Boil or steam the broccoli until it is cooked but still firm. Heat the sesame oil in a skillet large enough to hold the broccoli. Add the sesame seeds, the broccoli, and the soy sauce, stirring or tossing to combine. Transfer to a serving dish. Serves 4 to 6.

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    Creamed Corn and Cilantro

    1 tsp (5 ml) butter
    1 small shallot, finely chopped
    jalapeno pepper (or to taste), finely chopped
    1 poblano pepper, peeled and diced, or 1 tsp(5 ml) commercially prepared chili powder
    1 clove garlic, finely chopped
    cup white wine or water
    2 cups (500 ml) heavy cream
    4 cups (1 L) corn
    cup (125 ml) chopped fresh cilantro

    Combine the butter, shallots, jalapeno, poblano or chili powder, and garlic in a medium saucepan and cook over moderate heat until the shallots are soft but not browned. Add the wine and continue cooking until reduced by half. Add the remaining ingredients and cook for about 5 minutes, stirring frequently, until thickened. Serves 6 to 8.

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    Shrimp and Tomato Aspic

    2 Tbs (30 ml) gelatin
    4 cups (1 L) canned or fresh tomato
    juice or tomato and vegetable juice
    2 Tbs (30 ml) lemon juice
    1 Tbs (15 ml) chopped fresh parsley or chives
    Salt and freshly ground black pepper to taste
    1 to 2 cups (250-500 ml) chopped cooked
    fresh or frozen shrimp

    Dissolve the gelatin in cup (125 ml) of the cold tomato juice. Combine the remaining tomato juice, lemon juice, herbs, and seasonings in a large saucepan and heat but do not boil. Add the gelatin mixture and stir until thoroughly dissolved. Pour into a mold and chill until partially set. Stir in the cooked shrimp and chill until firm. Unmold and serve on a bed of lettuce. Serves 6 to 8.

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    Frituras de Garbanzo (Garbanzo Fritters)

    2 cups (500 ml) cooked or canned
    garbanzos (chick peas, ceci), drained
    1 Tbs (15 ml) chopped parsley
    1 egg
    1 clove garlic, finely chopped
    2 Tbs (30 ml) finely chopped onion
    2 Tbs (30 ml) all-purpose flour
    tsp (1 ml) baking powder
    Salt and freshly ground black pepper to taste
    Olive oil for frying

    Mash the garbanzos with a fork, or process them in a food processor until a thick, somewhat lumpy paste is formed. Add the remaining ingredients except for the oil, and mix thoroughly. Form into 12 to 18 small patties or balls and set aside. Heat the oil, at a depth of about inch (1 cm), in a heavy skillet over medium heat until it reaches a temperature of 350F (180C), or until the surface shimmers. Carefully place the patties in the oil and fry them, turning once, until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve hot. Serves 4 to 6.

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    Ratatouille

    1 med eggplant
    2 med zucchini
    2 large tomatoes
    1 cup sliced mushrooms
    cup parsley
    cup onion
    cup fresh basil
    cup fresh oregano
    salt & pepper to taste
    cup burgundy wine
    grated cheese (mozzarella, cheddar, parmesan or any combination of the three)

    Dice first three ingredients. Place eggplant and zucchini in a colander and sprinkle with salt. Allow to stand for hour to leach moisture from vegetables, then rinse well. Mix with tomatoes, sliced mushrooms, chopped parsley, onion, basil and oregano. Salt and pepper to taste. Place in 13x9" or whatever size flat baking pan you need to hold the ratatouille and pour wine evenly over top. Bake at 350F until done, approximately 1 hour. Top with grated cheese and return to oven until cheese melts.

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    Miss Avery's Green Bean Casserole

    4 Tbs (60 ml) butter or margarine
    4 Tbs (60 ml) flour
    2 cups (500 ml) milk, cream, or combination of the two
    A grating of fresh nutmeg
    Salt and freshly ground black pepper to taste
    4 cups (1 L) cooked green beans (haricots)
    1 8-oz (227 g) can sliced water chestnuts, drained
    2 cups (500 ml) fresh or canned bean sprouts
    cup (125 ml) grated Parmesan cheese
    cup (60 ml) sliced almonds

    Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.

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    Yam Medallions

    4 medium yams or sweet potatoes, unpeeled, scrubbed and sliced into inch medallions
    2 egg whites
    1 clove garlic, minced
    1/3 cup unseasoned dry bread crumbs
    1/3 cup Parmesan cheese
    1 tsp. dried basil
    tsp. dried rosemary

    Combine egg whites and garlic in bowl. Add yams and toss to coat. In another bowl, mix together bread crumbs, cheese, basil and rosemary. Transfer crumbs to dinner plate and spread evenly. Coat yams on both sides with crumb mixture. Place in a single layer on a cookie sheet sprayed with non-stick spray. Bake for 15 minutes at 425F. Flip over and bake for another 15 minutes. Makes 4 servings.

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    String Beans In Tarragon Marinade

    2 Tbs olive oil
    cup plain yogurt
    1/3 cup tarragon vinegar
    1 large clove garlic, minced or crushed
    1 pound string beans, lightly steamed
    1 large onion, thinly sliced
    1 cup shredded low-sodium cheddar cheese

    In a large bowl, combine oil, yogurt, vinegar and garlic. Add beans and toss, then marinate for 20 min. at room temp. Add onions, cover and refrigerate for several hours, then toss with cheese Yield: 4 to 6 servings.

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    Peas in Tomato Sauce

    3 to 4 cups (750 ml to 1 L) frozen or fresh peas, cooked
    1 large onion, finely chopped
    2 Tbs (30 ml) butter, margarine, or olive oil
    1 cups (375 ml) tomato sauce
    Salt and freshly ground black pepper to taste
    2 Tbs (30 ml) chopped fresh basil
    cups prosciutto, cut into fine shreds
    4 Tbs (30 ml) chopped fresh parsley

    While the peas are cooking saute the onion in the butter or oil until golden and translucent. Add the tomato sauce, salt, pepper, and basil and cook for 5 minutes. Add the peas and the prosciutto and cook until heated through, 2 to 3 minutes. Garnish with chopped parsley. Serves 4 to 6.

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    Spicy 'n' Nice Rice

    1 cup long grain Brown Rice
    2 cups Water
    2 large cloves Garlic, chopped ( or to taste)
    1 large Onion, chopped
    1 1 tbs Italian Seasoning
    1 tsp Chili Powder
    1/8 tsp Cayenne
    8 oz can Mushroom Pieces
    cup Almonds, coarsely chopped
    8 oz can Tomato Sauce
    1 cup water
    16 oz corn, fresh or frozen
    1 tsp Paprika (or to taste)
    1 tbs Parsley Flakes (or to taste)
    2 tbs Soy Bits (or to taste)
    3 Roma Tomatoes, chopped

    In a saucepan, bring 2 cups of water to boil, add rice. Simmer until tender or water is gone.

    In a 12-inch skillet, saut onions, garlic and spices until golden brown. Add mushrooms and almonds, saut for 3 minutes. Reduce heat, add tomato sauce and water. Let simmer while rice finishes cooking. When rice is tender, add to the sauce. Add corn, mixing thoroughly. Cook covered for 3 minuets. Arrange chopped tomatoes on top for a garnish. Sprinkle with paprika, parsley flakes and soy bits. Serve with grated cheese of your choice.

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    Nasi Gurih (Fragrant Rice)

    4 cups coconut milk
    tsp (2 ml) freshly ground black pepper
    1 tsp (5 ml) finely grated lemon rind
    tsp (2 ml) ground nutmeg
    tsp (1 ml) ground mace
    tsp (1 ml) ground cloves
    1 Tbs (15 ml) salt
    2 cups (500 ml) long-grained rice

    Combine the coconut milk and the flavorings in a saucepan and bring to a boil over moderate heat. Add the rice and stir once. Reduce the heat to a simmer and cook covered for 20 minutes. Uncover and gently toss the rice with a fork, mixing in any coconut milk that has not been absorbed, and replace the lid for 5 minutes. Serve hot. Serves 4 to 6.

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    Potato Poppers

    24 new potatoes
    2 Tbs olive oil
    C minced onion
    6 pieces turkey bacon
    12 oz fat free sour cream
    tsp minced garlic
    tsp finely chopped parsley
    salt and pepper (according to taste)
    3 chopped scallions ( green tops only)
    1 C shredded low-fat cheddar cheese
    salt and pepper

    Clean the potatoes, wash them well, the skins stay on. Boil them for about 10 minutes, then drain and rinse with cool water. Let them sit and cool. While they're cooling, heat 1 Tbs of the oil in a skillet and saute the onions until they're clear, then set them aside. Cook the bacon in the microwave on a paper towel line plate until crispy and set this aside also. When the potatoes are cool, carefully cut them in half. Take a melon baller and scoop about 3/4 of the insides out into a large mixing bowl. Add the sour cream, garlic, parsley, onions, salt, and pepper and mix well. Preheat your oven to 350F. Brush the outsides of the potato skins with the remaining oil and put them upside down on a baking sheet. Cook them for 10 to 15 minutes or until the outside is slightly crispy. Fill the skins with enough of the mixture to mound it up, usually 2 Tbs. Sprinkle with the cheese, scallions, and bacon and put back into the oven until the cheese is melted.

    This is a wonderful low fat version of fried potato skins. To make it faster, I have even substituted a packet of Ranch flavored dip mix or a package of Lipton onion soup mix for the onions, garlic, and parsley.

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    Red Cabbage Slaw

    1 small head of red cabbage (2 lbs, 1 Kg), cored, trimmed, and cut into fine ribbons, or 'chiffonade'
    1/3 cup (80 ml) raspberry or red wine vinegar
    2 Tbs (30 ml) lemon juice
    2 Tbs (30 ml) sugar
    1 tsp (5 ml) crushed caraway seeds
    Salt and freshly ground black pepper to taste
    1 cup (250 ml) canned corn, drained

    Combine all ingredients except the corn in a large bowl and toss to combine thoroughly. Cover and refrigerate for at least 4 hours, or overnight. Sprinkle corn over slaw immediately prior to serving. Serves 6 to 8.

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    Abobora Refogada (Stewed Pumpkin)

    1 lb (500 g) seeded and peeled flesh of pumpkin, butternut, or acorn squash, cut into 1 inch (2 cm) pieces
    2 Tbs (30 ml) butter or cooking oil
    1 clove garlic, minced
    2 scallions, minced
    Salt and freshly ground pepper to taste

    Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over medium heat, stirring, until the butter melts. Reduce the heat to low and cook tightly covered until the pumpkin is fork tender. Stir the mixture occasionally so that it does not stick to the bottom of the pan. Season serve warm. Serves 4 to 6.

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    Corn Maque Choux

    1 Tbs (15 ml) butter or margarine
    cup (125 ml) chopped onion
    cup (125 ml) chopped green bell pepper
    4 cups (1 L) corn kernels (fresh, canned, or frozen)
    cup (125 ml) seeded and chopped tomato
    Salt and freshly ground black pepper to taste
    Cayenne pepper to taste (optional)

    Melt the butter in a large saucepan over moderate heat. Add the onion and the bell pepper and cook for about 5 minutes, stirring frequently. Add the remaining ingredients and simmer over low heat for 10 to 15 minutes, until the corn is hot and tender. Serves 4 to 6.

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    Souffled Yams in Orange Shells

    5 oranges
    cup margarine
    6 yams (4 lbs.) or 40 oz. can
    1 Tbs. vanilla
    1 tsp. salt
    cup brown sugar
    cup orange juice
    cup raisins (opt.)
    Marshmallows

    Cut oranges in half. Juice the halves and remove the pulp.

    Cook yams, drain, peel and slice or cube. If using canned yams, drain yams, then slice. Preheat the oven to 350F. In large bowl, combine yams, sugar, butter, and vanilla. Beat until smooth. Add about cup orange juice to make the mixture light, but not runny. Stir in raisins.

    Mound high in orange shells and swirl top with a fork. Place in baking pan. Bake 30 minutes. Top with marshmallows and broil until the marshmallow is lightly browned.

    Side Dishes Index




    20 minute Scallops and Shells
    in Pink Mushroom Sauce

    lb. bay scallops
    milk
    lb. shell pasta, spinach shells if you can get them
    butter or olive oil
    lb. mushrooms, rinsed and quartered
    3 plum tomatoes, diced
    2 or 3 cloves of garlic, minced
    1 Tbsp. fresh basil, cut into thin ribbons (use scissors)
    cup white or rose wine
    cup cup heavy cream
    parmesan cheese

    Soak the scallops in milk to cover. Put the water for the pasta on to boil. While that's going, get the vegetables ready to cook, but keep them separate. When the water boils, add the pasta. Drain, rinse, and drain the scallops. Cook the mushrooms in butter or oil in a large skillet until almost done. Add the tomatoes, scallops and garlic. Cook until the tomatoes soften and scallops become only barely opaque. Add the wine and basil and boil a moment or two. Add the heavy cream and heat through. Add cheese to taste. Serve over the shells.

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    For Gourmet Cheeses and more, try Hickory Farms.

    Zucchini and Carrots with Garlic and Herbs

    1 Tbs (15 ml) olive oil
    lb (250 g) carrots, shredded or cut into fine julienne strips
    lb (250 g) zucchini (courgettes, vegetable marrow), shredded or cut into fine julienne strips
    1 tsp (5 ml) finely chopped garlic
    Salt and freshly ground black pepper to taste
    1 Tbs (15 ml) finely chopped parsley
    1 Tbs (15 ml) finely chopped fresh basil leaves
    1 tsp (5 ml) finely chopped fresh oregano

    Heat the olive oil in a large skillet over moderate heat. Add the carrots, zucchini, and garlic and cook, stirring occasionally, for 5 minutes or until just tender. Season with salt and pepper, stir in the fresh herbs, and serve immediately. Serves 4 to 6.

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    Tabbouleh

    cup fine bulgur (bulghur wheat, burghul, cracked wheat)
    1 cup (250 ml) EACH finely chopped fresh, ripe tomatoes; finely chopped fresh Italian (flat leaf) parsley; and finely chopped scallion (spring onion), white and green parts
    cup (125 ml) fresh lemon juice
    Salt and freshly ground black pepper to taste
    1/3 cup extra virgin olive oil
    cup (60 ml) EACH chopped dried apricots; raisins; chopped dates; and slivered almonds
    3 Tbs (45 ml) finely chopped fresh mint leaves

    Soak the bulgur in enough cold water to cover for 15 minutes. Drain and wrap in cheesecloth or a clean dish towel and squeeze to remove as much water as possible. Combine with the remaining ingredients in a mixing bowl and toss with a fork to combine. Refrigerate until ready to eat. Serve at room temperature or warmed over a low flame. Serves 4 to 6.

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    Navajo Avocado Rice

    1 tablespoon each: butter or margarine and olive oil
    1 small onion, finely chopped
    1 garlic clove, minced
    1 cup regular uncooked rice
    teaspoon each: salt, dried oregano, ground cumin, and turmeric
    1 (14 ounce) can chicken broth
    1 avocado

    Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, turmeric and broth. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. Makes 4 to 6 servings.

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    Lokshen Kugel with Cheese

    12 oz (350 g) egg noodles
    4 Tbs (60 ml) butter
    2 eggs
    lb (250 g) cream cheese
    2 cups (500 ml) sour cream
    tsp (1 ml) freshly grated nutmeg

    Cook the noodles in boiling salted water according to the package directions. Drain and mix with the butter. In a large bowl beat the remaining ingredients together until well combined. Add the noodles and toss gently to mix. Pour into a greased baking dish and bake at 350F (180C) for 30 minutes, until firm. Serves 6 to 8.

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    Rosemary Roasted New Potatoes with Artichokes

    5 lbs small red potato, cleaned, and cut into halves or quarters
    3 - 13.5 oz containers artichoke hearts, drained
    cup olive oil
    4 tbsps fresh rosemary
    salt
    pepper, coarsely ground

    Preheat oven to 375F. In a bowl, toss the potatoes, artichokes and rosemary with the olive oil. Season with salt and coarse ground pepper. Place in a shallow roasting pan and roast for approximately 1 hour or until potatoes are soft when pricked with a fork.

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    Baby Carrots with Mint and Pine Nuts

    1 16 oz package baby carrots
    3 Tbls. butter
    1 cup fresh mint, finely chopped
    cup pinenuts

    Boil carrots in a medium uncovered saucepan over medium heat until carrots are al dente. Drain carrots in a strainer and remove from heat. In the saucepan, melt butter and saut the pinenuts until they begin to turn light brown in color. Add the carrots and chopped mint and stir until heated through.

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    Wild Rice with Cranberries and Orange Butter

    4 cups wild rice
    6 cups water
    2 cups orange juice
    3 cups dried cranberries
    5 tbsps butter

    Boil water in a large covered saucepan over high heat. Once boiling, add the wild rice and orange juice to the pan. Reduce heat to low once the wild rice mixture begins to boil. Simmer until the liquid is absorbed and then add the butter and dried cranberries. Remove from heat once the liquid is completely absorbed.
    SUBSTITUTION TIP: Golden raisins may be used in place of cranberries.

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    Asparagus with Hazelnuts

    3 lbs asparagus, ends trimmed
    1 cup hazelnut
    olive oil

    Preheat oven to 375F. Place asparagus in a shallow roasting pan and drizzle olive oil over asparagus. Roast for approximately 10 to 12 minutes stirring occasionally until asparagus are tender. Remove asparagus from oven and add chopped hazelnuts. Roast for an additional 3-5 minutes or until the hazelnuts are light brown in color. Transfer to a decorative serving platter.

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    Perfect Potatoes

    2 lb. small red potatoes
    1 pints whipping cream
    salt and pepper

    Wash and clean potatoes, removing any blemishes. Dry them; cut large ones in half. Place in glass casserole or 13 x 9" baking pan. Pour whipping cream over, stir and then cover with plastic wrap and refrigerate overnight. Stir to mix well; sprinkle with salt and pepper. Bake, uncovered, at 350F for 45 min. to 1 hr. Amount of servings depend on your family.

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