Category Archives: Side Dish

Radish, Tomato, Cucumber and Green Onion Salad

I am not a huge radish fan. Okay, I don’t really like them at all, but I LOVE them in this salad. This salad is cool and crunchy and perfect for a hot summer day.

Ingredients:
6 radishes, chopped
1 large tomato, chopped
1 medium cucumber, chopped
3 green onions, chopped
1/2 tbsp olive oil
1/2 tsp vinegar
Salt and pepper to taste

We had this with marinated pork chops and some sliced strawberries.

Instructions:
Chop the radishes, tomatoes, cucumbers and green onions into small pieces.

Whisk together oil and vinegar. Put all chopped vegetables in a bowl and drizzle with oil and vinegar dressing. Add salt and pepper to taste. Mix until everything is combined.

What did the family think? Sadly, it wasn’t a huge hit. I was the only one who liked it and I didn’t just like it, I loved it. I will happily be eating all of the leftovers.

Where did this recipe come from? Melanie Cooks

Photo from Melanie Cooks

Leave a Comment

Filed under Definitely Making it Again, Easy, Salad, Side Dish, Super Easy to Make, Vegetarian

Potato-Fennel Gratin

This was my first time ever cooking with fennel and it was a great way to teach the boys about a new food. I was starting to put the fennel bulbs in the grocery cart and their natural curiosity took over and it sounded something like this…”What is THAT?”

Ingredients:
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.

Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline.

Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top.

Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly.

Allow to set for 10 minutes and serve.

We had this with rosemary and garlic steak kabobs and watermelon.

Did I change anything? I only cooked it for an hour and it was fine.

What did the family think? 75% of us loved this dish. (I bet you can guess who the other 25% was.) Our oldest even had seconds and wanted me to make the leftovers for him in a sandwich. (Which sounds gross to me.) What was good was putting some of the cheesy sauce from the potatoes on the steak we were eating with it.

Where did this recipe come from? Aggie’s Kitchen and she got it from Ina Garten

photo from Aggie’s Kitchen

Leave a Comment

Filed under Definitely Making it Again, Side Dish, Vegetarian

Sugar Snap Pea Salad

If you don’t like raw red onions, then you can stop reading right now. If you do, then read on. You will love this easy little summer salad.

Ingredients:
3-4 handfuls sugar snap peas, chopped large*
1 red onion, chopped large*
1 lemon, juiced
few splashes white wine vinegar
2 tablespoons olive oil
salt and pepper to taste

*When chopped, onions pieces and snap pea pieces should be about the same size.

Instructions:
Combine chopped vegetables in a bowl.

Pour lemon juice, vinegar and olive oil over vegetables and gently toss together.

Season well with salt and pepper.

Enjoy chilled.

Did I change anything? I only used 1/2 an onion.

What did the family think? I loved how crunchy it was. Hubby thought it was good, but wasn’t too sure about the red onions. I gave our boys just plain snap peas. Our oldest said he thought they tasted like the garden, which I thought was spot on. Our youngest took all the peas out of their pods and ate a few of the peas.

Where did this recipe come from? Aggie’s Kitchen

photo from Aggie’s Kitchen

Leave a Comment

Filed under Easy, Salad, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Quick and Easy Breadsticks

I have mentioned before that I am not a big fan of using yeast…all the waiting and kneading. I know, I know, it’s not really all that bad, but if I can find a recipe that gives me the same result without the yeast, then I am all over it. So when I was looking for recipes to make homemade breadsticks I chose this one as opposed to the gazillion others that are out there that require yeast. I am also not a big fan of breaking out the rolling pin either, but there wasn’t really any way to get around that.

Ingredients:
1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
1-1 1/2 cups milk

Instructions:
Preheat oven to 425 degrees.

Place butter and oil in 9×13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl.

Knead 5-6 times in bowl; place on floured countertop and roll out into 9×13-inch rectangle.

Lay dough in pre-heated 9×13-inch pan, atop the melted butter/oil. Cut into 1/2″ strips.

Bake at 425 degrees for 20 minutes.

Did I change anything? I didn’t use quite as much butter as this recipe calls for. It just seemed like a lot.
I changed the amount of milk in this recipe. I used a little bit more than the original recipe called for. Just add it a little at a time until the dough comes together.

What did the family think? We don’t usually say no to carbs, especially ones that taste really good slathered in butter and honey.

Where did this recipe come from? Tammy’s Recipes

Photo from Tammy’s Recipes

Leave a Comment

Filed under After School Snacks, Bread, Definitely Making it Again, Easy, Everybody Ate It, Side Dish, Six Ingredients or Less, Vegetarian

Pasta Salad

Every once in a while Food Network Magazine will have a great recipe where they give you choices so you can assemble a salad, a pizza, a pasta dish, etc. to your liking. You can mix and match ingredients hundreds of different ways and get a yummy result every time. This month’s focus was pasta salad.
Here is the combo we tried:

Ingredients:
1/2 lb. Fusilli pasta
1 cup hard boiled egg, chopped
1 cup shredded carrots
1 cup cherry tomatoes, halved
1/2 cup shredded cheddar cheese

For the dressing:
3 garlic cloves, thinly sliced
Pinch of red pepper flakes
1/3 cup olive oil
Salt and pepper to taste

Instructions:
Cook the pasta according to the directions on the box. Drain and rinse under cold water. Transfer to a large bowl.

Add eggs, carrots, cherry tomatoes, and cheese. Stir to combine.

For the dressing: In a small pan over medium heat, cook garlic, red pepper flakes and olive oil for three minutes, stirring occasionally. Let cool. Season with salt and pepper.

Pour dressing over pasta salad. Toss. Chill for up to three hours.

We had this with cheeseburgers and fruit salad.

Did I change anything? I think next time I will make a little more dressing.

What did the family think? The kids weren’t super excited about it, but they ate it. Hubby and I liked it and it went really well with the cheeseburgers and fruit salad. This would make a great picnic dish, too.

Where did this recipe come from? Food Network Magazine, June 2011, pg. 79

1 Comment

Filed under Definitely Making it Again, Easy, Make Ahead of Time, Salad, Side Dish, Vegetarian

Green Beans Almondine

My mom used to make this quite a bit and I loved it and it was easy enough that she would let me help her in the kitchen and make it. However, I don’t think I have ever made these before as an adult, which really surprises me since I loved having them growing up.

Ingredients:
1 lb. frozen French-style green beans
1 T butter (add more if you’d like)
1/4 cup sliced almonds
1 tsp lemon juice

Instructions:
Cook green beans per the instructions on the package and drain.

Melt butter in a pan and add almonds. Cook over medium heat, stirring occasionally, until almonds start to get golden.

Pour almond/butter mixture over green beans. Add lemon juice. Toss to coat.

Did I change anything? My mom always used canned French-style green beans, which would work fine too.

What did the family think? Everyone in our house who eats green beans loved them. I bet you can guess which one of our lovely dinnertime friends doesn’t eat them. 🙂

photo from Serious Eats

Leave a Comment

Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Beer Bread

I love homemade bread, but I don’t like baking anything that has yeast in it…all the waiting and kneading…I don’t have time for all that. I haven’t had beer bread in years, but it is so good and you don’t need any yeast…the yeast’s in the beer. 🙂 When I came across this recipe I just had to make it.

Ingredients:
3 c. self-rising flour
3 tbsp. sugar
1 (12 oz.) bottle beer (or can)

Instructions:
Preheat oven to 375 degrees.

Mix together until blended. Pour into greased loaf pan. Bake 45 minutes or until top is lightly browned.

Did I change anything? Just make sure your beer isn’t too “hoppy” unless you want your bread to taste like hops.

What did the family think? They haven’t made it home yet to eat any, but I ate some and it was deeelish. I slathered some butter and honey on it while it was still warm. Yum!

from cooks.com

2 Comments

Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Guacamole

I had never, ever, ever made guacamole until last night, but I had everything I needed to make it so I thought I would give it a try. It turned out great and there were zero leftovers. (By the way, my brother makes the best guacamole I have ever eaten, but I don’t have his recipe. Actually, I don’t think there is a recipe…he just wings it.)

Ingredients:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

We had this with Chips and Salsa Chicken.

Instructions:
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher or fork add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Did I change anything? I only had one avocado, so I just reduced the amounts of the other ingredients. I wish my avocado would have been a little bit softer, too. I didn’t have time to let it sit four an hour. I just made it and then we ate it.

What did the family think? The boys wouldn’t touch it, but hubby and I gobbled it up.

from Food Network

Leave a Comment

Filed under After School Snacks, Definitely Making it Again, Easy, Mexican, Salad, Side Dish, Vegetarian

Sauteed Bok Choy and Broccoli

This was tasty and I think the first (maybe second) time I have ever cooked with bok choy.

Ingredients:
1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Instructions:
Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.

In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Grate ginger into skillet. Stir in soy sauce.

We had this with Hoisin Salmon Steaks.

What did the family think? Everybody ate it! If you know my kids…that’s a small huge miracle.

Leave a Comment

Filed under Everybody Ate It, Side Dish, Six Ingredients or Less, Vegetarian

Cilantro Rice

A quick and easy side dish that gives your rice a little zip.

Ingredients:
Minute Rice (either brown or white)
1 cup cilantro, chopped
2 green onions, chopped

Instructions:
Cook rice per directions for six servings. When the rice is done stir in the cilantro and green onions.

What did the family think? Hubby and I liked it. It went well with the chicken dish we were having. I am not sure the kids touched it, but we were in a hurry to get out the door, so I didn’t hound them about trying it.

Adapted from Martha Stewart recipe

Leave a Comment

Filed under Easy, Side Dish, Spicy, Super Easy to Make, Vegetarian