Vegetable (Side) Dish Recipes
Kaiola's Red Peppers
can/jar of preserved red peppers
garlic cloves, sliced into slivers
salt and sugar to taste
Sauté the garlic in olive oil until they change color. Lay out red pepper strips in the oil and sauté some more, adding some white wine, salt, and sugar to taste.
Savory Stuffed Mushrooms
2 slices stale bread (French, Italian)
18-20 large (2 in./5 cm.) white or crimini mushrooms
1 cup finely chopped onions
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup packed chopped fresh spinach
2 tbsp chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp red wine
1 tbsp soy sauce
Preheat oven to 450F. Crumb the bread. Clean mushrooms and remove stems, finely chopping them. Sauté onions and garlic in olive oil on medium-low heat until golden. Stir in mushroom stems and spinach; sauté for about 2 minutes. Add basil, parsley, breadcrumbs, cheese, salt and pepper. Cook for another 2-3 minutes, stirring constantly, then set aside.
In a mixing bowl, combine the wine and soy sauce. Dip the mushroom caps in this mixture, coating them thoroughly, then fill each with breadcrumb structure, mounding slightly. Put the mushrooms in a lightly oiled baking dish and bake uncovered 10-15 minutes, until they release their juices and the filling is browned and crispy. Serve hot.
Broccoli and Swiss Cheese Quiche
9-inch frozen deep-dish pie crust, thawed
1/4 cup parmesan cheese
1/2 cup coffee cream or light cream
1/3 cup vegetable broth
3 eggs, slightly beaten
1/8 tsp pepper
1/16 tsp cayenne pepper
1/8 tsp salt
2-3 shakes tabasco sauce
8 oz. swiss cheese, grated
1 medium onion, chopped
10-oz frozen broccoli, cooked and well-drained OR
1 bunch fresh broccoli, cooked, chopped, and well-drained
PIE CRUST: Price pie crust in several places with fork; sprinkle bottom with parmesan cheese; cook in a preheated 400F oven for 10 minutes. Cool before filling.
QUICHE FILLING: Combine cream and broth, eggs, peppers, salt, and tabasco; stir to blend and set aside. Layer 1/2 of the Swiss cheese, onion and broccoli in prepared pie crust; repeat one time. Pour cream mixture on top and bake in a preheated 425F oven for 15 minutes. Reduce heat to 350F and bake an additional 30-40 minutes or until center is set.
Mexican Cheese Rice
2-2 1/2 cups cooked long grain rice (1-1/4 cups uncooked)
8 oz. (lowfat) sour cream
1 cup grated sharp cheese
1 4 oz. can mild green chiles, undrained
(4 oz. pimientos)
Preheat oven to 350F. Combine all ingredients and spoon into a shallow ungreased casserole. Bake for 30 minutes or until bubbly and cheese turns golden brown. "Serves 6."
This was nice, and particularly good to try with various hot sauces. I'd be very tempted at add pimientos and black pepper to up its flavors without the hot sauces. Using lowfat sour cream was fine, and I'd probably next try it with 6 or 4 ounces and a sharper cheese than medium cheddar.
Blue Cheese Potato Salad
5 lbs boiled/steamed potatoes (just tender)
1 cup blue cheese
2 cups sour cream
1/2 cup crème fraîche
1/4 cup white wine vinegar
2 tbsp lemon juice
2 tsp minced garlic
2 tsp salt
1/2 bunch parsley, chopped
1 tsp pepper
2 bunches chopped green onions
Steam potatoes until just tender, about 18 minutes. Let cool and cut into bite-sized pieces. Combine remaining ingredients, except green onions and parsley, to make a dressing. Toss cooked potatoes with dressing. Add parsley and garnish with chopped onions.
Grandma Troutman's (Pennsylvania Dutch Style) Potato Salad
8 boiled potatoes
1/2 bunch celery, diced
2 hard boiled eggs
1 medium onion minced
1 tbsp parsley, minced
3 eggs, well beaten
1/2 cup sugar
3/4 cup vinegar (can use sweet pickle juice in part or all)
1/3 tsp dry mustard
1/3 tsp pepper
[meat monkeys can add bacon to frying pan step, cooking it first]
Boil potatoes in jackets (I sliced them 3/4 inch thick), removing skins when soft. Mix with celery, onion, and hard boiled eggs and let stand in bowl.
Mix spices, vinegar and eggs and put into olive-oiled pan. Stir over med-low heat until it thickens (~10 minutes). Pour over potato mixture, mix lightly, and chill.
NOTE: I'm still working on this one. It came out well the first time, but the original recipe had 1-1/2 cups sugar, which made it too sweet for me - and I had only put in 1 cup, anyway. So I'll continue to lower the sugar and maybe play with the other spices - probably upping the mustard and black pepper.
German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Next place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Next add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.
Roasted Apple Taters
2 tsp minced garlic
1/4 cup dijon mustard
1-1/2 tbsp (cider) vinegar
3 tbsp olive oil
salt, pepper to taste
1 granny smith apple, cored and diced
3 yukon gold fist-sized taters, sliced
Preheat oven to 400F. Mix garlic, mustard, vinegar, oil, salt, pepper together in a big bowl. Take a quarter of the mix and place it in another bowl and mix that with the apples. Toss the potatoes in the other three quarters' mixture. Bake the tatoes for 20 minutes, laying them out on a cookie sheet or like surface. Mix in the apples and respread before baking another 15 minutes. All should be tender.
Baked Sliced Taters
2 potatoes, thinly sliced
1 sweet potato, thinly sliced
1/3 onion, cut into thin, long slices
On medium heat, just barely brown the onion strips. On a cookie sheet, lay in a single layer the slices of potatoes and sweet potatoes and onions. Sprinkle olive oil on top. Bake at 400F until edges brown. Can sprinkle spices and parmesan cheese over at the end.
Bro Joe's Tater Salad (Enhanced)
5 good-sized potatoes
1/2 cup+ Miracle Whip
1/3 cup+ mustard
1/2 teaspoon vinegar
1 or 2 apples chopped
Hard boil the eggs; boil the potatoes (previously diced) with a generous dash of salt until they are cooked. Mince the onion as small as possible - cry like a baby. In a bowl, mix all of the ingredients together, adding the curry (at least 1 heaping teaspoon), mustard, and Miracle Whip to taste and texture desired. Chill the thing before sticking face in it.
Ye Olde Green Bean Casserole
1 large can green beans (or 2 small)
1 can french fried onion rings
1 can cream of mushroom soup
In a skillet on a stove, heat the cream of mushroom soup. As it warms, stir in the green beans (previously drained) and the french fried onion rings. Heat until browning. Put in a casserole dish for serving warm.
1 large can baked beans
1 medium can baked beans
1 cup brown sugar
1 cup ketchup
2/3 large chopped onion
2/3 chopped green pepper
Fry onion and green pepper in oil until browned. Mix all and bake covered at 350F for 1 1/2 hours.
Southern Sweet Potatoes (Mom's)
2 2 pound cans yams or 5-6 (3 if large) boiled & chopped sweet potatoes
1/2 cup light packed brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2-1 cups raisins
Preheat oven to 325F. Slice/dice the apples - set aside. Slightly beat eggs - set aside. Mash up the yams/sweet potatoes. Mix everything together and put in a 9x13 casserole dish covered with foil. Bake for 45 minutes.
Bro Joe's Cole Slaw
1 head cabbage
1 bag carrots
1 cup Miracle Whip
salt (to taste)
pepper (to taste)
sugar (2 tbsp or so)
Grate the cabbage; mince the carrots; hand sift the sugar. Mix everything together and taste test until it is agreeable.
A Tangy, Mustard-y Cole Slaw
For the Dressing:
1/3 cup mayonnaise
1/3 cup yellow mustard
1/3 cup cider vinegar
1/3 cup sugar
2 tablespoons hot sauce, preferably Texas Pete
1 teaspoon celery seeds
For the Slaw Mix:
1 large head green cabbage (about 3 1/2 pounds), finely shredded
1 large carrot, peeled and grated on the large holes of a box grater
2/3 cup sugar
1/3 cup kosher salt
For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
For the mix: Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
A Basic Cole Slaw
1 cup mayonnaise
1-1/2 tablespoon apple cider vinegar
1 tablespoon honey
3/4 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated
Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.
No-Fail Stove Popcorn
3 Tbsp coconut, peanut, or canola oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 Tbsp or more (to taste) of butter (optional)
Salt to taste
Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt. Next put 3 or 4 popcorn kernels into the oil. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.) Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
HINT: If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.
Add salt to taste, but if you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
Baked Hash Browns
2 lbs hash brown potatoes, thawed
1 cup chopped onion
8 oz shredded cheddar cheese
1 can cream of mushroom soup
8 oz sour cream
salt and pepper to taste
1/2 roll (2 oz) Ritz cracker crumbs
3 tbsp butter
Sauté onion in 1 tbsp butter; sauté cracker crumbs in 2 tbsp butter - until lightly browned. Mix all ingredients except the cracker crumbs. Pour into greased 9x13x2 casserole pan and sprinkle cracker crumbs on top. Bake 1 hour at 350F.
16 oz frozen brocolli, carrots, cauliflower - thawed,drained
10.75 oz can cream of mushroom soup
1/3 cup sour cream
1 cup/4 oz shredded swiss cheese
2.8 oz can fried onions
Combine all except 1/2 onions and 1/2 cheese and put in 1 qt casserole dish. Bake covered at 350F for 30 minutes. Top with remaining cheese and onions and bake uncovered for 5 minutes.
20 oz frozen broccoli cuts, cooked and drained
1 (10.75 oz) can cream of broccoli soup
1/2 cup milk
1 (2.8 oz) can fried onions
1 tsp soy sauce
Combine soup, milk, soy sauce and pepper and put in 10x6 casserole dish. Stir in broccoli and 1/2 can of onions. Bake uncovered at 350F for 25 minutes. Top with remaining onions and bake uncovered for 5 minutes more.
Lima Beans in Sour Cream
3/4 cup chopped onion
2 tbsp pimiento
2 cups cooked and drained lima beans
2 tbsp butter
1/2 cup sour cream
salt and pepper
Sauté onion and pimiento in butter until tender; stir in beans, sour cream, salt, and pepper. Cook until heated.
1 1/2 cup fresh green beans OR MORE
1/3 lb. swiss, cut small. Or better - monterey jack OR MORE
1/2 cup chopped, toasted almonds OR MORE
1/2 cup thinly sliced red and green peppers
5 tbsp lemon juice
2 cloves garlic, minced
1/2 cup fresh minced parsley
1 tbsp red wine vinegar
1/2 cup olive oil
1/2 tsp salt
pepper to taste
1/2 tsp crushed tarragon
1/2 tsp dried dill
2 tsp dijon mustard
Steam beans until tender, then rinse in cold water. Combine dressing ingredients. Mix beans with dressing, then mix in peppers and cheese. Top with almonds and refrigerate overnight. Serves 3 or 4.
Fried Green Tomatoes
pepper to taste salt to taste
sliced green tomatoes (ends discarded) fine cornmeal
Put cornmeal, salt, and pepper in a bag, shaking well. Now get the tomatoes wet, place them in the bag and get them coated well. On medium heat, get a shallow layer of oil hot in a frying pan before putting the tomatoes in. Fry them, about 3 minutes a side, then drain excess oil off of the tomatoes. Eat hot.
Artichoke Heart Fer Dippin'
Steam or boil in shallow water an entire artichoke for 0:45-1:15 (bigger = longer time). Remove leaves one at a time for dipping in melted butter. Suck out the artichoke heart. mmm mmm good.
On medium heat, melt a prodigious amount of butter (1-2 tbsp) in a frying pan. Evenly lay the slices of a plantain (1/3 cm. thick) and fry until orange has turned to yellow on the town side. Flip until the same for the other side. When done, sprinkle cinnamon liberally over the plantains, then continue frying until slightly speckled black. Chow down.
PCC Turkish Bean Salad
1 can, 15 oz. (cooked) garbanzo beans
1/4 onion, chopped
1/2 tsp- marjoram
1/2 tsp- oregano
~20 kalamata olives, chopped
1/2 tsp- paprika
~15 turkish apricots, sliced
salt 1 tbsp+
1-2 tsp barengo vinegar
2 cloves garlic, minced
1 tbsp dijon mustard
1 tsp salt
1/4 tsp pepper
2 tbsp butter
1 cup kasha
1 slightly beaten egg
(optional) 1/2 cup sliced mushrooms sautéed in olive oil/cooking wine
(optional) 1/2 cup chopped onion sautéed
2 cups vegetable broth
Bring broth, salt, pepper, and butter to a boil. Separately, mix egg with kashi until coated. In a skillet with a sealing lid, first stir fry the egg/kashi until the kernels separate (2-4 minutes). Then remove from heat and dump in the liquid mix. Put on lid, put back on stove on a low simmering heat, and allow 10+ minutes to let kashi absorb liquid. Can mix in the mushrooms during the absorption phase, or other desired add-ins (perhaps some (fake) sausage, etc.). I found this a bit salty, although still very tasty. I'd probably be tempted to remove half the salt. This was salty enough that I enjoyed ketchup on some bites - this would work well with a breakfast.
Old School Cole Slaw
5 cups cabbage, chopped or shredded
1 cup onion, chopped
1/2 cup sweet pickle, chopped
(optional) 1/2 cup sour cream
1 cup mayonnaise
2 tbsp dijon mustard
1 tbsp tarragon vinegar
2 tsp sugar
2 tbsp parsley
1 tbsp black pepper
The original recipe called for the sour cream, but I forgot it and the slaw was still tasty and rich. On a 2nd occasion, I cut the mayonnaise to 1/2 cup and added 1/3 cup of sour cream and that was good, too. Anyway - mix the cabbage, onion, parsley, and pickle in one bowl, and all of the other ingredients in another. Then mix them together. Better chilled, if you can wait.
3 corn cobs, corn sliced off
3 small jalapenos, minced
1/4 cup minced onion
1-1/2 tbsp butter
salt, pepper to taste
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