sides

All posts in the sides category

roasted cauliflower with thyme (vegan)

Published November 23, 2017 by lisaolisa

Simple and fast, this is the perfect side dish for any meal.

Ingredients

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme (original recipe calls for 2 teaspoons roughly chopped fresh thyme leaves, but that’s never in this house)

Directions

  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper in a large bowl.
  3. Sprinkle with the salt and thyme, and then toss again.
  4. Turn onto baking sheet and roast until golden and tender, about 20 minutes.

Source: http://www.foodnetwork.com/recipes/food-network-kitchen/roasted-cauliflower-recipe-1945072

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cranberry sauce (vegan)

Published October 17, 2015 by lisaolisa

This was too much orange taste for my liking, so the second time I made it, I reduced it.

Ingredients

  • 16 ounces fresh cranberries
  • 1 cup sugar
  • 1 cup orange juice
  • 1 cinnamon stick
  • walnuts ( for garnish)

Directions

  1. In a saucepan, gently boil orange juice, sugar, and cinnamon stick until sugar melts down and becomes a syrup-like texture.
  2. Reduce slightly and add cranberries.
  3. Keep a slow boil until cranberries burst their skins.
  4. Remove from heat and remove cinnamon stick.
  5. Slightly mash cranberries and chill for 1 hour.
  6. Garnish with walnuts, if desired, just before serving.

Source: http://www.food.com/recipe/holiday-whole-cranberry-sauce-w-a-twist-339921

green bean casserole (lacto vegetarian)

Published October 17, 2015 by lisaolisa

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions

Stir  the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Serves
• For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
• For Golden Green Bean Casserole: Substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
• For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
• For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
• To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
• To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.

Source: http://www.campbellskitchen.com/recipes/classic-green-bean-casserole-24099

 

 

cole slaw (ovo vegetarian)

Published May 1, 2015 by lisaolisa


mmm cole slaw

Ingredients

  • 6 cups shredded cabbage
  • 1 cup finely chopped baby carrots
    The original recipe calls for 1 cup shredded carrot, but the only time there are regular-sized carrots in the house is when you make a carrot cake, which you do seldomly — at least now — because the first carrot cake is free, but then you’re a slave and you have to go to cream cheese frosting rehab _again_.
  • 1 cup good quality mayonnaise
  • 1/4 cup white wine vinegar
  • 1 teaspoon celery seed
    If you’re out this , just shred some raw celery and mix it in with the cabbage. The celery seed is best in the recipe, because the celery is so watery that it can make leftover slaw runny, but the freshness that about a cup of raw chopped or shredded celery imparts is pretty close. If you’re using all of the slaw in one sitting, you don’t need to worry about failing leftovers quality control.
  • 2 tablespoons (at most) white sugar
    The original recipe calls for 1/4 cup sugar (4 tablespoons), but that’s way too much. Taste the dressing before adding any sugar, because you might need even less to suit your taste.
  • A nice dusting of pure ground black pepper
    The original recipe calls for an amount of pepper of your choosing and salt, but you don’t need any salt, because whatever you’re serving the slaw with — like cheesy baked potatoes or grilled cheese with fries on top a la Primanti likely has too much to begin with.

Directions

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Adapted from: http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html

smoked cheddar potatoes au gratin

Published December 25, 2011 by lisaolisa

Adapted from: Chef Thomas Clay, from The Cabbage Patch Restaurant, Snohomish

Smoked Cheddar Potatoes Au Gratin hero

serves 4 to 6

Ingredients

    3 large russet potatoes, skin on
1/2 red onion, thinly sliced
4 garlic cloves, minced
4 ounces grated smoked cheddar cheese
16 ounces cream
2 teaspoons nutmeg`
salt and freshly ground black pepper
1 teaspoon dried thyme

Preparation

Scrub potatoes well and dry off with a kitchen towel. Thinly slice potatoes lengthwise with a mandoline, just over the 1/8-inch mark, and put into a large bowl. Add chopped onions, minced garlic and the smoked cheddar. Toss to mix, add cream and toss again. Season mixture to taste with nutmeg, salt, pepper and thyme, and mix well. Make sure cheese and seasonings are distributed evenly, and potatoes are coated with cream.

Transfer mixture to an ovenproof baking dish that will hold potatoes in a layer 2 1/2 to 3 inches thick. We used an 8-inch square glass pan and they just fit. Press potatoes down evenly, making sure everything is covered with cream. Bake at 400 degrees for about 1 hour, or until fork tender, browned and bubbly.

http://kcts9.org/recipes/smoked-cheddar-potatoes-au-gratin

roasted potatoes and onions (vegan)

Published December 24, 2011 by lisaolisa

Serves 6

Ingredients

* 1 1/2 pounds Dutch Yellow Potatoes (cut into 1 and half inch cubes)
* 1 1/2 bag
* 1/4 cup Olive Oil
* To Your Taste Salt
* To Your Taste Pepper
* Til Desired Watercress Or Italian parsley

Directions

In a large baking dish, combine potatoes and onions with olive oil. Spread out in an even layer. Bake in a 350 degrees preheated oven stirring every 15 minutes or until golden brown. Transfer vegetables into a serving bowl. Season with salt and pepper. Garnish with watercress or Italian parsley.

http://www.melissas.com/Recipes/Recipes/Side-Dishes/Roasted-Potatoes-and-Onions.aspx

roasted dutch yellow potatoes (vegan)

Published November 27, 2011 by lisaolisa

Ingredients

  • 1 1/2 pounds Dutch Yellow Potatoes (cut into 1 and half inch cubes)
  • 1 1/2 pounds onions bag
  • 1/4 cup Olive Oil
  • Salt
  • Pepper
  • Watercress Or Italian parsley

Directions

In a large baking dish, combine potatoes and onions with olive oil. Spread out in an even layer. Bake in a 350 degrees preheated oven stirring every 15 minutes or until golden brown. Transfer vegetables into a serving bowl. Season with salt and pepper. Garnish with watercress or Italian parsley.

http://www.melissas.com/Recipes/Recipes/Side-Dishes/Roasted-Baby-Dutch-Yellow-Potatoes-with-Fresh-Herbs.aspx