• 1/4 cup apple cider
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter, melted
• 4 small sweet potatoes (peeled and cubed)
  
• 1 small butternut squash (halved, seeded, and cut into 2-inch wedges)
• 4 sprigs fresh thyme
• Sea salt
  
• Freshly ground pepper

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Monday, July 21, 2008 Fresh Corn Salad

I'm going to try to make up for the lull in posts for any of you out there that might be following this blog. I could use my sister's wedding as an excuse, some summertime trips or being mid-kitchen renovation (we're gutting it and starting from scratch!), but I've also just been lazy about posting. Send me any requests for particular types of food.

I hope you can enjoy this fresh corn salad with all the summer produce. It's an awesome side dish with grilled meat!

3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears) You can use raw corn or cook for 2 to 3 minutes before slicing off the cob.
1 cup chopped red or green bell pepper
1 cup chopped green onions

Combine first 3 ingredients in a large bowl. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

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Thursday, May 22, 2008 30 ways to be a good guest

Next time you're headed to a bbq, and you offer to bring a dish and then panic...
Check this out!

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Cast Iron Vegetables

I get in "ruts" and make the same thing over and over again. This is a rut right now, but oh what delicious spring side dish.

Preheat oven to 400 as you slice any combo of vegetables (squash, red potatoes, mushrooms in photo.) Prepare cast iron skillet by pouring olive oil to coat the skillet. Heat oil on medium high heat and add a few cloves of minced garlic. Saute for a minute or two. Add vegetables, pepper, fresh herbs, and salt to skillet and toss to coat with oil. I allow vegetables to "brown" slightly (4 to 5 minutes) then slide in the preheated oven until vegetables reach your desired tenderness (usually about 10 minutes).

[ Onions, zucchini, red potatoes, mushrooms, peppers, squash, eggplant...all work well!]

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Friday, January 18, 2008 Basmati rice

This is quickly becoming a staple side dish. Depending on the night, I change the "add-ins" listed below.

1 teaspoon olive oil

1 cup uncooked basmati rice (white or brown)
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt

Pour olive oil in skillet over medium-high. Add rice and garlic; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat. Let stand 5 minutes (or so) before stirring in freshly ground pepper and
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
fresh basil and/or thyme and oregano

*adapted from several Cooking Light articles

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Wednesday, July 25, 2007 Potato Salad

How many potato salad recipes can you have? Well, I assure you that this is one you should keep. I really like how this doesn't include the typical cup of mayo and hard boiled eggs, for a lighter taste. I also love leaving the skins on the red potatoes. and it's yet another great way to use fresh summer herbs. Oregano is my new favorite that I put in everything.

3 pounds red potatoes
1/3 C olive oil
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tsp. dry mustard
1/2 tsp. salt
1/2 small onion diced
2 stalks of celery, diced
1/2 red or green bell pepper, finely chopped
2 tbsp. chopped fresh parsley
2 tsp. chopped fresh oregano
1/2 teaspoon black pepper
Salt to taste

Combine potatoes and water to cover in a dutch oven; bring to a boil, and cook 20 minutes or until tender. Drain and cool. Cut potatoes into 1-inch cubes.

Whisk together olive oil and next 4 ingredients in a large bowl, blending well. Add potatoes, onions, and remaining ingredients, gently tossing to coat.

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Thursday, June 28, 2007 Zucchini-Squash Summer Pie

What to do with fresh herbs? Here's a great summer pie recipe!

1 can 8 oz. Refrigerated crescent-rolls (reduced fat is great)
1 garlic clove, minced
4 C sliced zucchini and squash, sliced
1 C onion, chopped
2 tbsp. butter
½ C parsley flakes
¼ tsp basil
¼ tsp. oregano
½ tsp salt
½ tsp pepper
2 eggs
2 C Muenster cheese (shredded)
2 tsp. Mustard

Preheat oven to 375. Melt butter in a saucepan, add garlic. Sauté garlic for 1 minute, adding sliced vegetables and onion. Sauté for 10 minutes. Cover periodically. Stir in parsley, salt, pepper, basil and oregano. In another bowl, combine 2 eggs and shredded cheese. Add vegetable mixture to egg/cheese mixture, and stir gently.

Unroll crescent roll dough and place in an ungreased 10” pie pan; press over bottom and up the sides of the pan to form a crust. Spread 2 tsp of mustard over the crust. Pour vegetable mixture into crust. Bake at 375 for 18-20 minutes (or until center is set.) Let stand 10 minutes before serving.

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Tuesday, April 03, 2007 Cheesy Scalloped Potatoes

I know, I know. This is not the healthiest recipe. But who can say no to a delicious dish of cheesy scalloped potatoes? One of my favorite recipes for a side dish with grilled chicken or steak on the weekends.
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
About 4 large baking potatoes, sliced thinly (I also do a mixture of baking and red potatoes) 2 tablespoons grated Parmesan cheese

1. Combine 1/2 cup mayonnaise and next 3 ingredients in a saucepan. Gradually add milk, and cook, stirring constantly, over medium-low heat 8 to 10 minutes or until thickened. Remove from heat.

2. Add Cheddar cheese and next 3 ingredients, stirring until cheese melts and is well blended.

3. Place half of potato slices evenly in a lightly greased 11- x 7-inch baking dish; pour half of cheese mixture over potatoes. Repeat layers with remaining half of potato slices and cheese mixture. Sprinkle evenly with Parmesan cheese.

4. Bake, covered, at 350° for 1 hour. Uncover and bake 30 more minutes or until potatoes are golden brown and fork tender.

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Tuesday, November 21, 2006 Easy Corn Casserole

I'll admit, I would prefer a corn pudding with fresh corn and whipping cream, but sometimes Jiffy and canned corn make the whole day easier. A simple and great side dish.

1 can whole kernel corn with juice
1 can whole kernel corn drained
1 can cream style corn
1 c. sour cream
1/4 c. sugar
2 eggs, beaten
1 stick melted butter
1 (8 oz.) box Jiffy corn muffin mix

Mix together adding muffin mix last. Pour in greased 9x13 casserole dish.

Bake at 350 degrees for 50-60 minutes until set.

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Monday, October 23, 2006 Sauteed Green Beans

 


I love to eat raw green beans; yet, I try not to expect my friends and family to do the same! Yet I hate the thought of cooking out the taste (and nutrients) so here’s one of my new favorite ways….

Sautéed Green Beans

fresh green beans, trimmed (I’ve used a large bag of frozen green beans—do not thaw)
½ C water
1 tsp. kosher salt
1 red bell pepper, sliced
2 tablespoons olive oil
1 tsp minced garlic
1 tbsp. brown sugar
½ tsp freshly ground pepper
Sliced almonds (optional)

Put green beans in a skillet with ½ C water and 1 tsp. kosher salt. Bring water to a boil, cover, and steam for 7 minutes (possibly longer if using frozen).
Sauté sliced red bell pepper in 2 tablespoons oil in a large skillet over medium heat 5 minutes or until crisp-tender; add minced garlic, and sauté 2 more minutes. Add green beans; sprinkle with 1 teaspoon brown sugar, pepper and almonds, and cook, stirring constantly, until thoroughly heated.& 

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Wednesday, October 11, 2006 Broiled Eggplant with Provolone

 

In honor of my mother, here's a photo of some of her fresh cut flowers from this past weekend. And here is a recipe that she made for me (because I LOVE eggplant) when I was home visiting. Similar to eggplant parmigiana, but healthier and I thought overall a better taste!


1 large eggplant, cut crosswise into 1/2-inch-thick rounds
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano

1 cup (about) purchased marinara sauce
12 slices (about) provolone cheese
12 tablespoons (about) grated Parmesan cheese


Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

4 SIDE-DISH SERVINGS 

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Thursday, October 05, 2006 Macaroni-and-Cheese Florentine

A healthier version and since the spinach scare, the frozen spinach fed our cravings. This recipe is from October 06 Southern Living.) Great for leftovers too!

1 (8-oz.) package multigrain or whole wheat elbow macaroni
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
Dash of ground red pepper
2 (8-oz.) blocks 2% reduced-fat sharp Cheddar cheese
shredded 1 (10-oz.) package frozen spinach, thawed and drained
1/2 cup soft whole grain white breadcrumbs (about 1 oz.)

1. Prepare macaroni according to package directions, omitting salt and butter; drain well.
2. Place milk and next 4 ingredients in a quart jar; cover tightly, and shake vigorously 1 minute. Stir together milk mixture, cheese, spinach, and macaroni.
3. Pour macaroni mixture into a 13- x 9-inch baking dish coated with butter-flavored cooking spray. Sprinkle evenly with breadcrumbs; lightly coat breadcrumbs with cooking spray.
4. Bake at 350° for 30 minutes or until golden brown.

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