Here are delicious vegetable and other side dishes. We can’t wait to see what recipes you leave in the comment section!
lemare | May 5, 2007 at 3:55 pm
Roasted Brussels Sprouts
This is from IRF reader, Jen. This basic method is great for any winter vegetable
1 ½ lbs. Brussels sprouts (or other veggies: yams, potatoes, parsnips, squash, etc.)
3 T. good olive oil
¾ t. kosher salt
½ t. freshly ground black pepper
Preheat the oven to 400 degrees
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve. Serves 6.
lemare | May 5, 2007 at 3:57 pm
Baked Acorn Squash with Brown Sugar
Easy and delicious! You could have a sweet side dish or serve it as a dessert (a’la mode)
2 Tbsp. butter, plus more for surface
2 medium acorn squash (about 1 ½ lbs each)
2 Tbsp. light-brown sugar
Course salt and ground pepper
1. Preheat oven to 425°. Generously butter a rimmed baking sheet.
2. Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
lemare | May 5, 2007 at 3:58 pm
Caramelized Butternut Squash
Recipe from IRF reader, Jen
2 medium butternut squash (4-5 pounds total)
6 Tbs. unsalted butter, melted
¼ C. light brown sugar, packed
1 ½ tsp kosher salt
½ tsp. freshly ground black pepper
Preheat the oven to 400 degrees.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 ¼ to 1 ½-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. Serves 6-8
lemare | May 7, 2007 at 8:21 pm
Roasted-Garlic Mashed Potatoes
IRF reader, Jen, finds this an easy way to jazz up a traditional dish.
Serves 5 (1/2 cup each)
1 whole head garlic
1 T. olive oil
1 lb peeled Yukon gold or red potatoes, quartered
3 C. water
½ cup milk
Salt and Pepper to taste
Preheat oven to 375 degrees. Remove white papery skin from garlic head (don’t peel or separate cloves). Rub oil over garlic head; wrap in foil. Bake for 1 hour; cool 10 minutes. Separate cloves and squeeze to extract garlic pulp. Set aside. Discard skins.
Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 15 minutes until very tender. Drain.
Heat milk in pan over medium heat until hot (do not boil). Add to potatoes, salt, and pepper. Beat at medium speed with a mixer until smooth. Add garlic pulp and stir well.
lemare | July 2, 2007 at 5:36 pm
From IRF Reader, Critts.
3 T butter
1 sm yellow onion, chopped
1 ½ c rice
3 c chicken broth
Saute onions in butter in a sauce pan until clear and tender. Add rice and sauté briefly. Add chicken broth to mixture and bring to a boil. Reduce heat and simmer covered until liquid is absorbed, about 20 minutes. Let stand 5 minutes before serving. So yummy!
lemare | July 3, 2007 at 12:01 am
Kristina’s Ham & Swiss Bread
1 loaf french bread
Krakus ham,cut in small pieces
Cut the bread in a criss-cross and stuff with ham and cheese Make the dressing with:
2 sticks butter
2 tsp onion powder
2 tsp garlic
2 tsp poppyseeds
1 tsp dry mustard
1 tsp salt
1/2 tsp lemon juice
1/4 tsp lemon pepper
Mix and pour over bread. Bake in foil , covered 325 for 30 minutes
lemare | July 4, 2007 at 6:17 pm
Scandanavian Potato Salad
This is from the Silver Palate Cook book. I fell in love with all the dill used in cooking when I was in Sweden.
8-9 New potatoes, about 1 pound
1/2 tsp. salt
Freshly ground pepper
1 cup sour cream
1/3 cup chopped red onion
1/3 cup chopped fresh dill
1. Scrub the potatoes with a soft brush under running water. Quarter them and drop them into a large heavy pot of cold salted water. Bring to a boil and cook until tender but still firm, for 8-10 minutes after the water reaches a boil.
2. When the potatoes are done, drain them and place them in a mixing bowl.
3. Season with salt and pepper to taste; add the sour cream to the still-hot potatoes and toss gently. Add the chopped onion and dill. Toss again and cool to room temperature before refrigerating for at least 4 hours.
4. Before serving, toss again, correct the seasoning and add more sour cream if the salad seems dry.
lemare | October 4, 2007 at 8:10 pm
Twice Baked Red Potatoes
This is from Chasing Toddler Mom:
Here’s what you’ll need:
4 lbs new red potatoes (about 1.5 bags)
2 t salt
Pepper to taste
1 t Paprika
1/2 t Garlic Powder
1 1/4 c Sour Cream Substitute (IMO or regular sour cream)
1 1/4 c Grated Swiss Cheese
Preheat oven to 400 degrees. Wash potatoes and pierce each once with a fork. Wearing latex-free gloves (if you like), coat each potato with a thin layer of Crisco. Bake on a jelly roll pan for 40-45 minutes.
Remove from oven and cool at room temp approx. 45 minutes. Cut each in half. Using a spoon or melon baller, scoop the insides of the potatoes unto a mixing bowl. Replace all but 10 of the halves back onto the baking sheet. Sprinkle the skins on the baking sheet with 1/2 t salt.
Add remaining salt, pepper, garlic, and 1/2 t paprika to the potatoes in the mixing bowl. Add cheese and sour cream and mash potatoes with a mixer until desired consistency (I like them a little chunky). Scoop potato mixture into a gallon Ziplock bag, cut out one corner, and squeeze potato mixture into the skins on the baking sheet. Sprinkle the tops of the potatoes with remaining paprika, return to oven. Bake 20 minutes and serve!
This makes a huge batch that will serve a crowd. Perfect football food.
lemare | September 20, 2008 at 3:45 pm
Mashed Sour Cream and Scallion Potatoes
10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup reduced-fat sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced
Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.
lemare | September 20, 2008 at 3:53 pm
Lynette’s Baked Beans
3 cans Baked Beans (B&M is best, but Bush’s will work too)
1/3 lb bacon
1/2 c. Ketchup
1/2 c. Brown Sugar
Cut up bacon in small pieces and fry. Put bacon (and a little of the grease for taste) into the slow cooker. Add the rest of the ingredients and cook on low for at least 4 hours.
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