‘Sides’
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Oven 425 F
Serves 8-10
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3 lbs green beans
1 pint mushrooms
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Trim the beans and cut into 1-2 inch lengths. Cover with water, bring to a boil and cook for 15 minutes. Wash and slice the mushrooms. Drain the beans, add the mushrooms on top, cover and set aside.
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4T butter
1 large yellow onion
1 clove garlic
½ tsp rosemary
1 tsp salt
¼ tsp pepper
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In a medium size skillet, melt the butter over med-low heat and gently sauté the onions until half cooked. Add the rest.
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3 T flour
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Turn the heat to medium or med-high to get the onions bubbling hot. Sprinkle the flour over the onions and quickly stir into a thick roux.
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1 cup chicken broth
2 packets Trader Joe’s Savory Broth concentrate chicken flavor
¼ cup cream
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Immediately add the chicken broth, and stir continuously into a smooth gravy. Blend in the concentrated broth and cream. Set aside.
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Single pie crust
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Substitute butter for the shortening, and prepare as usual. Roll out.
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Select a shallow casserole dish or pie plate, generously grease with butter. Place the green beans & mushrooms, pour the gravy over and mix. Top with the pie crust, crimp the edges down to seal. Cut a vent.
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1 egg
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Beat the egg and brush on top of the crust. This will give a golden shine.
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Bake at 425 F for 40-50 minutes until the crust is golden.
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This is my re-invention of the classic green bean casserole from my childhood. You know the one- made with cream of mushroom soup.
Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 325 F
Serves 12
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2 cups heavy cream
1 tsp salt
2 tsp cornstarch
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Beat until smooth.
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4 eggs
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Add and beat.
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2 lbs frozen corn
2 (4 oz) cans chopped green chilies, well drained
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Thaw the corn to room temperature. Add corn and chilies to the cream mix.
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1/2 cup (1 stick) butter
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Melt the butter in a shallow casserole dish or 9×13 glass pan in the microwave. Pour most of the butter into the corn mixture and stir well. Pour into the buttered dish. Cover and bake at 325 F for about an hour until the pudding is set in the center. Do not bake at a higher temperature, it may cause the pudding to curdle.
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Posted in Sides, Thanksgiving, Vegetables, Vegetarian | No Comments »
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Oven 400 F
Serves 2
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½ cup farro
1 cup chicken broth
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Rinse farro under warm water. Place in a small saucepan with the broth and bring to a boil. Turn down the heat to simmer. Cover and cook about 30 minutes until tender. If the pan dries before the farro is done, add 2 T water and continue until tender to taste. Set aside, uncovered.
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½ sweet yellow onion
2 celery stalks & leaves
2 cloves garlic
1 tsp Italian herbs
2 sprinkles cayenne pepper
2T olive oil
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Chop the onion and celery to ¼” dice. Chop the garlic extra fine.
Pour the olive oil in a sauté pan. Add everything and sauté a few minutes on med-low. Season with cayenne pepper to taste.
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1 large red bell pepper
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Wash the pepper. Cut in half along the stem, leaving half of the stem on each side. Trim the white membrane and discard with the seeds.
Place the peppers on top of the onion mix. Cover and cook on low for 15 minutes. Stir midway to ensure the onions are not burning.
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1 T olive oil
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Grease a baking pan with the oil. Place the peppers in the pan. Mix the farro into the onions and pile on top of the peppers. Bake 15 minutes at 400 F.
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Optional:
Shredded mozzarella
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Top with cheese if desired. (I would never say no to cheese!)
These peppers are delicious with Pan Seared Shrimp.
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For a true vegetarian, use water or vegetable broth rather than chicken broth.
Posted in Main Dishes, Sides, Vegetarian | No Comments »
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Oven 350 F
Serves 8-10
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1 large sweet yellow onion
6-7 stalks celery
2 apples
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Chop the onion fine into 1/4” bits. Cut the apple into quarters and core the seeds, leave the skin. Chop the apple and celery into 1/2” bits.
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1 (12 oz) bag Pepperidge Farms Herb Seasoned Stuffing Crumbs
1 T dried fluffy sage
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Place the stuffing crumbs in a large bowl. Add the sage and chopped ingredients.
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5 T butter
1 1/3 cups Swanson’s chicken broth
2 eggs
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Melt the butter in the microwave in a medium size bowl. Add broth and eggs. Beat well.
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Blend the broth mixture into the stuffing until all of the stuffing is moist.
Place in a greased casserole dish or 9×13 pan. Cover with a lid or foil. Bake 30 minutes at 350 F. Uncover and bake another 20 minutes until crispy golden on top.
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This is Fred’s favorite holiday dish; he calls it “Filling”. Is that a Philadelphia thing? You may substitute your own freshly made bread crumbs. To 6 cups of breadcrumbs, add 2 Tbsp Provence Herb mix and 1 tsp salt.
Posted in Christmas, Sides, Thanksgiving | No Comments »
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Oven 450 F
Serves 6-8
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6 medium potatoes
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Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.
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2 eggs
½ cup chopped onion
3 T flour
1 tsp salt
¼ cup melted butter
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Mix together with the shredded potatoes.
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If desired:
Ham, bacon, sausage
Mushrooms
Cheese
Broccoli, asparagus
Chili peppers
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The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.
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Olive oil
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Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.
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Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!
Posted in Breakfast, German Style, Main Dishes, Sides, Vegetarian | No Comments »
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Serves 6
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1 cup quinoa
1 (14 oz) can Swanson’s chicken broth
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Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.
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1 large head broccoli
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Chop the broccoli from the flowered end into very fine bits.
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1 medium onion
2 cloves garlic
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Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.
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2 Tbsp Olive oil
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In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.
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Mix the quinoa into the vegetables and serve. These leftovers freeze well.
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Posted in Sides, Vegetables, Vegetarian | No Comments »
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Oven 425 F
Serves 4
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1 small pumpkin
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Peel the pumpkin with a carrot peeler.
Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.
Cut into 1-2” chunks.
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1 medium onion
4 cloves garlic
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Chop the onion into 1” chunks. Peel and slice the garlic cloves.
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Olive oil
Provence herbs or Italian herbs
Salt & Pepper
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For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.
Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.
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Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.
Posted in Sides, Vegetables, Vegetarian | No Comments »
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Serves 8
Oven 400 F
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2 cups cooked rice
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Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.
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4 large red bell peppers
3 Tbsp olive oil
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Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.
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1 large onion
4 stalks celery
2 cloves garlic
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Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.
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½ cup pine nuts
1 Tbsp Olive oil
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Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.
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1 Tbsp dried herbs – Provence mix or Italian mix
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Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.
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2 cups fresh chopped spinach or 1 small box frozen spinach, thawed
1 cup sliced water chestnuts
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Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.
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2 Tbsp soy sauce
1 tsp ginger
Black pepper
If desired:
I-2 cups chopped cooked chicken or turkey
or
1-2 cups raw shrimp, cleaned and deveined
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Add soy sauce, ginger, and a sprinkle of pepper.
Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)
Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.
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This is another version of my Red Peppers.
Posted in Chicken, Chinese Style, Main Dishes, Sides | No Comments »
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Preheat Grill to High
Serves 6
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2 small zucchini
2 small yellow squash
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 stalks celery
1 large yellow sweet onion
1 dozen mushrooms
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Wash and chop the vegetables into bite-size pieces. Place in a plastic bag.
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¼ cup olive oil
1 tsp chopped garlic
1 Tbsp Italian or Provence herbs
¼ tsp pepper
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Add to the plastic bag and turn to coat the vegetables.
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Course sea salt
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Place the grill pan on the grill over high heat. Turn out the vegetables onto the pan. Turn the heat down to medium. Close the grill cover and cook for 10 minutes. Stir the veggies and cook for another 5 minutes or so until tender. Remove to a platter or serving dish and sprinkle with course sea salt.
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You may also roast the veggies in your oven. Place in a 9×13 pan and cover loosely with foil to prevent spattering. Bake at 400 F for about 20 minutes.
Posted in Sides, Vegetables, Vegetarian | No Comments »
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Serves 6
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12 tiny red potatoes
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Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.
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1 cup fresh green beans
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Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.
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3 stalks celery
½ sweet yellow onion
1 yellow pepper
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Chop into 1/2” pieces.
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2 Tbsp olive oil
1 Tbsp vinegar
Fresh dill
Fresh chives
Salt and pepper
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Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.
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Posted in Salad, Sides, Vegetables, Vegetarian | No Comments »