Recipes - Side Dishes And Vegetables

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Winchester

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DELMONICO POTATO CASSEROLE (from Cook's Country)

3 tablespoons unsalted butter                                        

1 onion, finely chopped                                        

2 garlic cloves, minded                                                                                

2-½ cups heavy cream, divided                                                              

1-½ cups chicken broth, divided                                                                        

2-½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes                                                                            

1/8  teaspoon nutmeg                                                                                                      

Salt and pepper                                                                                                

1 teaspoon lemon zest

2 teaspoons lemon juice

5 cups frozen hash brown potatoes, thawed and patted dry with paper towels

¾ cups Parmesan cheese, grated

¼ cups fresh chives, finely chopped

           

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt one tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about three minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in two cups of cream, one cup of broth, the potatoes, nutmeg, two teaspoons salt, and one teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about ten minutes. Off heat, stir in lemon zest and juice.

           

Transfer to a 13 x 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes.

           

Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about two minutes. Add remaining cream, remaining brother, and ½ teaspoon pepper to the skillet, stirring occasionally, until liquid has evaporated, about 3 minutes.

           

Off heat, stir in ½ cup cheese and two tablespoons chives. Remove the baking dish from oven and top with the shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.

Note: This recipe can be made ahead through step 1. Cool completely, transfer to the baking dish, cover with plastic wrap and store in refrigerator for one day. Proceed as directed in step 2, increasing baking time to 25 - 30 minutes.
 
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PINEAPPLE STUFFING

½ cup butter or margarine                                          

1/3 cup granulated sugar                                                                                

1/3 cup brown sugar                                                               

4 eggs

20 oz. can crushed pineapple, drained

5-6 slices bread, in small cubes (fresh bread, not dried bread)

Heat oven to 350°. Spray a 9-inch baking pan with non-stick spray.

In a mixing bowl, cream margarine or butter with the sugars. Beat in the eggs, one at a time. Add the pineapple and the bread cubes.

Pour into prepared baking pan.

Bake one hour. Let casserole sit for a few minutes to firm up a bit before serving. Serves 5.

Note: You can sprinkle the top with cinnamon or nutmeg, if you’d like. Not only does it make a nice side dish (especially with ham or pork), but Rick swears you could eat it as a dessert! He’s thinking with vanilla ice cream.

If you use white bread, you might even need 7 slices to cube. If you use a whole wheat bread, you’ll only need 5 or 6 slices. We use a whole grain bread, so 5 slices is enough for the casserole....any more than that and the casserole might be too dry.

The original recipe calls for one cup of granulated sugar. I’m sure that would be entirely too sweet, but I’m putting that option here, so just you know.
 
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Winchester

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Balsamic & Parmesan Roasted Cauliflower - adapted from Eating Well


4 servings, about 1 cup each

 


8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see NOTE)

2 tablespoons extra-virgin olive oil

1 teaspoon dried marjoram

1/4 teaspoon salt

Freshly ground pepper to taste

2 tablespoons balsamic vinegar

1/2 cup finely shredded Parmesan cheese

 


Preheat oven to 450 degrees F.

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 


Per serving :  149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium

1/2 Carbohydrate Serving

Exchanges:  1 vegetable, 1/2 lean meat, 1 1/2 fat

 


NOTE: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
 

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FRENCH CANADIAN ALL MEAT STUFFING

5 c. water
2 lb. lean ground beef
1 lb. pork sausage
1 lg. onion, chopped fine
4-5 stalks celery, chopped fine
2 tbsp. salt, less if sausage is salty ( I usually only use one, often less than that. )
1 scant tbsp. poultry seasoning
1 lg. loaf white bread plus 5-6 slices

Toast bread in large pan (all sides). Cut toast in 1/3 inch pieces. In 5-6 quart kettle. Cook everything except bread. Cook 25-30 minutes. Turn fire as low as possible, and let simmer as you add bread cubes.

That's it! Very easy and tasty. I will often put it in the oven for a bit to get the top crusty.
 

caltritwiamb4

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Very yummy broccoli casserole laways on our thanksgiving table as a kid and now my go to recipe when I am asked to bring a dish.

1. 2 bags frozen Broccoli florets. Cooked in microwave just enough to de-thaw them.

2.This casserole is layered in an oven safe casserole  dish (I think 2 qrt.)

3. First layer Broccoli

4. Second layer Velveta cheese cut into cubes. I buy the medium size block of velveta. Mix in chunks of margarine with velveta, about  a whole stick.

5. repeat broccoli, velveta, and margarine layers.

6.Top with a generous amount of  ritz crackers crumbs that you crumble with your hands some  small crumbles and some larger pieces. About a whole sleeve of crackers maybe more. 

7. Melt margarine and pour over ritz crumbs evenly on the top of casserole.

8. Heat uncovered at 350 until casserole is nice and bubbly hot but not so long that the broccoli is way over cooked.

I have made this casserole so many times to take to potlucks, work eating meetings etc and it is always a hit. Even people that do not care for  broccoli like this casserole.

Edited by CalTriTwiAmb4 - 11/20/14 at 6:06pm

Carla,Very Proud Mother of my 9 y/o Daughter Anna. Owned by1 tail wagging fur boy and 3 meowing fur girls 

  [emoji]128105[/emoji]       [emoji]128103[/emoji]   ∪・ω・∪  ~(=^‥^)ノ~(=^‥^)ノ~(=^‥^)ノ   
 
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Winchester

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BAKED PARMESAN ZUCCHINI

4 zucchini, quartered lengthwise

1/2 cup grated Parmesan

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoon chopped fresh parsley leaves

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

Serve immediately, garnished with parsley, if desired. Serves 4.

NOTE: I suggest 3/4 teaspoon (at least) of the thyme, oregano, basil, and garlic. I also added the parsley right into the cheese mixture and then sprinkled a wee bit more to garnish.
 

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Cranberry Chutney

I always have to make this on Thanksgiving.

3-4 oranges
4 cups cranberries
2 cups sugar
1 cup chopped unpeeled apples
1/2 cup seedless raisins
1/2 cup orange juice
1/4 cup chopped nuts
1 tablespoon vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon

Peel oranges and cut into pieces. Mix all ingredients in a saucepan. Heat to boiling. Simmer until cranberries pop and are cooked - about 15 minutes.
 

muffy

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Roasted Brussels Sprouts


Ingredients

10-12 Brussels sprouts, trimmed and cut in half
¼ cup olive oil
2-3 tablespoons balsamic vinegar
sea salt
Freshly ground black pepper

Winchester

Thanks for all of he recipes. They sound deliciuos.
 
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Amish Potato Filling – from the October-November 2018 issue of Cook’s Country

12 tablespoons unsalted butter
1 pound hearty white sandwich bread, cut into ½-inch cubes
2-1/2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
Salt and pepper
1 cup half and half
2 onions, chopped
2 celery ribs, chopped
2-1/2 teaspoons poultry seasoning
1-1/2 cups chicken broth
1 tablespoon minced fresh parsley

Heat oven to 400 degrees F. Grease 11 x 9-inch baking dish with 1 tablespoon butter. Place bread on rimmed baking sheet and bake until dry and gold brown in spots, about 22 minutes, turning after half the time. Set aside. (You can cool the bread and put it into a Ziploc bag for up to 2 days.)

Place potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and summer until tender and paring knife slips in easily, about 12 minutes.

Drain potatoes, transfer to large bowl. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half, 6 tablespoons butter, 1 teaspoon salt and ½ teaspoon pepper until the butter is melted. Set aside.

In the same saucepan, melt 3 tablespoons butter over medium-high heat. Add onion, celery, poultry seasoning and ½ teaspoon salt. Cook until vegetables are softened, about 7-9 minutes, stirring often. Add broth and bring to boil, scraping up any browned bits, then remove from heat.

Add broth mixture to mashed potatoes and stir until combined; the mixture will be wet. Add the bread and stir until all bread is evenly coated. Transfer filling to the prepared dish, do not pack down and do not smooth the top. Cut the remaining 2 tablespoons of butter into 8 pieces and distribute evenly over the top. Bake until surface is well browned, 25-30 minutes. Transfer dish to wire rack and cool for 10 minutes. Sprinkle with parsley and serve. Makes 8-10 servings.
 

doomsdave

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INGREDIENTS

1 pound of small portobello mushrooms chopped

1 large yellow or white onion diced
1 pound ripe tomatoes
Italian seasoning to taste
Salt to taste
Optional white or red wine


PROCEDURE

Put all ingredients in pan big enough to hold them

Cook on medium heat till liquid is reduced and everything’s cooked


NOTES AND THOUGHTS

If you like mushrooms less well done cook till done to your liking though you’ll end up with more liquid

Freezes and stores well


0FDE40E3-3A9F-4EA8-88A5-CDB0FCC8FD9D.jpeg
 

muffy

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For some reason I've never used anything but canned mushrooms, but this sounds really good. Thanks for the inspiration :
The FDA allows an average of up to 19 maggots and an average of up to 74 mites in every 3.5 ounce of canned mushrooms. Yum!
 
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LTS3

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Classic New England Baked Beans


Yield: 8 to 10 servings

Ingredients
  • 1 pound dry beans (navy beans, soldier beans, Great Northern beans, etc.)
  • 3/4 pound salt pork
  • 3 tablespoons molasses
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
Instructions
Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Put in a large saucepan and add water to cover the beans by an inch. Soak overnight.

In the morning, bring the beans to a boil. Boil until the skins break when you blow across a few beans on a spoon. Place a layer of beans in the bottom of a crockery bean pot. Score the salt pork, cutting through the pork but leaving the rind intact. Place about 1/2 pound of the salt pork in the pot. Add most of the remaining beans and water. Place the remaining 1/4 pound of salt pork in the pot. Cover with the remaining beans. Add the molasses, brown sugar, salt, and mustard. Cover with additional water. Place the lid on the pot.

Bake in a 300 degrees F oven for at least 6 hours, adding water as needed. You may want to use a drip pan under the pot in the oven.
 

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My simple recip in slow cooker

Cut veggies in pieces like zucchini, peppers,squash,etc add can blackbeans,broth, diced tomatoes or stewed tomatoes. Cook on high 1 1/2-2 hours adding beans last 1/2hr-hour. Add wheat berries to the beans ,add kale last half hour if wanted. Mix in 2 bayleaves

In another slow cooker 2 chicken breasts and broth on low for 5+ hrs.. add to soup or make a casserole
 

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Broccoli and Kimchi Fried Rice With “Poached” Eggs

Makes 4 servings


For a twist on standard fried rice, we don’t just scramble an egg or two into the mix. Instead, we “poach” a few in hollowed-out areas of the fried rice until the whites are just set and the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust.

You will need a 12-inch nonstick skillet with a lid for this recipe. Remember to create wells in the rice to hold the eggs, and be sure they’re deep enough to expose the surface of the skillet. If the wells are too shallow, the eggs will take longer to cook and the bottom of the rice may get too dark.

4 tablespoons grape-seed or other neutral oil, divided

1 pound broccoli crowns, cut into ½- to 1-inch florets

1 bunch scallions, thinly sliced, whites and greens reserved separately

4 cups cold, cooked short-grain white rice

1 cup cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice (or water)

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

Kosher salt and ground black pepper

4 large eggs

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the broccoli and stir to coat. Cover and cook, stirring occasionally, until well charred and tender-crisp, 7 to 8 minutes. Transfer to a plate and set aside.

In the same skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the scallion whites and cook, stirring, until fragrant, 30 to 60 seconds. Stir in the rice, breaking up any clumps, then cook, stirring occasionally, until heated through, 2 to 3 minutes. Return the broccoli to the pan and add the kimchi and juice, soy sauce, and sesame oil. Stir, then taste and season with salt and pepper.

Reduce the heat to medium-low. Using the back of a spoon, form 4 evenly spaced wells in the rice, each about 2 inches wide and deep enough that the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 5 minutes, rotating the skillet about halfway through for even cooking. Serve sprinkled with the scallion greens.

Fried Rice With Edamame and Ham

Makes 4 servings

This recipe works with long-, medium-, or short-grain rice — no adjustments are necessary based on variety. Savory-sweet Japanese furikake — a seasoning blend — sprinkled on each portion is a tasty flourish.

No need to thaw the edamame, as the beans will thaw and cook directly in the skillet.

4 cups cooked rice, chilled

4 tablespoons grape-seed or other neutral oil, divided

3 large eggs

2 ounces sliced deli ham, cut into ½-inch pieces

1 bunch scallions, thinly sliced, white and green parts reserved separately

1 cup frozen, shelled edamame

1 tablespoon soy sauce, plus more to serve

1 tablespoon unseasoned rice vinegar

1 tablespoon mirin

In a medium bowl, toss the rice with 2 tablespoons of oil until evenly coated, breaking up any clumps, then set aside. In a small bowl, beat the eggs until well combined, then set aside.

In a nonstick 12-inch skillet set over medium-high heat, add 1 tablespoon of the remaining oil and heat until shimmering. Add the ham and scallion whites, then cook, stirring constantly, until the ham begins to brown and the pieces no longer stick together, about 2 minutes. Add the edamame and cook, stirring, until warmed through, about 2 minutes. Transfer to a bowl and set aside.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the rice and cook, stirring to break up any lumps, until warmed through, about 2 minutes. Push the rice to one side of the pan and add the eggs to the clearing. Cook, stirring and pulling the eggs away from the rice, until mostly set but still glossy, 30 to 60 seconds.

Reduce to medium-low heat and stir in the ham mixture, breaking the eggs into small pieces. Remove from the heat and stir in the soy sauce, vinegar, mirin, and scallion greens. Serve with additional soy sauce on the side.


Thai Fried Rice
Makes 4 servings


1 tablespoon Thai fish sauce

1 teaspoon soy sauce

1 teaspoon white sugar

4 cups cooked and chilled jasmine rice (or long-grain white or basmati)

1 tablespoon peanut or vegetable oil

2 eggs, lightly beaten

4 ounces thinly sliced pancetta, chopped (or substitute plain bacon. Avoid smoked bacon)

4 scallions, white and green parts thinly sliced, reserved separately

1 large shallot, minced

1 garlic clove, minced

¼ cup minced fresh cilantro

Sliced cucumber, lime wedges, and pickled chilies, to serve

In a bowl, stir together the fish sauce, soy sauce, 1 teaspoon water, and the sugar. Set the mixture aside. Use your hands to break up the rice so no clumps remain, then set aside.

In a 12-inch nonstick skillet set over medium-high heat, add the oil and heat until just smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the skillet and cook over medium heat until crisp. Using a slotted spoon, transfer to the plate with the eggs.

Pour off all but 1 tablespoon of the fat from the skillet and return it to medium-high heat. Add the scallion whites, shallot, and garlic, then cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.

Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large platter and sprinkle with cilantro and scallion greens.

Serve with cucumber, lime wedges, and pickled chilies.
 
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