Recipes - Side dishes

I just tried this one and love it! It's easy and freaking healthy. :D

For one person:

lots of fresh spinach (two big handfuls)
1/4 cup of olive oil
a very small clove of fresh garlic - squeezed
a spoonful of lemon juice
salt
pepper
real parmesan in thin slices

Make a mariade of olive oil, fresh garlic, lemon, salt and pepper.

Rinse the spinach well in a bowl of cold water. Put the spinach in boiling water for 10 seconds - remove it and let it drain in a sieve, then put it in a shallow dish. Pour the marinede on and sprinkle with lots of parmesan.

I'm sure this goes well with most meat dishes. :)

Sounds great, Randi. I may just try it soon. :D

Made me hungry just reading the recipe....tomorrow's dinner for sure.

Dad's Pea Salad

1 can Le Seuer Sweet Peas (the little round green ones)
2 boiled eggs, chopped
2-3 sweet gerkins, chopped
shredded cheese, to taste
Onion
salt & pepper to taste
Mayonaisse - enough to get it all wet

Drain your peas & pour into a bowl
Mix everything together & refrigerate
Enjoy!

I leave out the onion so I suppose you just use as much or little as you want. I also like mine a little more "wet" than my dad so I usually add just a tiny bit more mayo to mine.

Randi- tried the spinach dish and it's delicious...another recipe for my book.

Green beans

One 16-ounce bag of frozen haricots verts from Trader Joe's, or one 16-ounce bag of frozen green beans from the supermarket

Big handful of sliced almonds

1 tsp butter (or margarine) or good cooking oil

Cook green beans in microwave, or on stove top, according to package directions. Melt butter or warm oil in a small skillet. Throw in a big handful of sliced almonds and stir till toasted. When ready, pour over green beans and toss or stir gently to mix.

Spiced Moroccan Carrots


1 1/2 lbs. baby carrots
1/4 c. olive oil
4 Tsp. lime juice
1/2 Tsp. cumin
1/2 Tsp. Cinnamon
1 Tsp. salt
3 Tbsp. frest parsley minced

Steam carrots until tender but not soft. Drain and cool slightly.

Whisk together oil, lime juice, spices and salt in a bowl. Add cooled carrots into the bowl. Stir in parsley when ready to eat. Can eat warm or room temp.

Zucchini Casserole


4 medium zucchini, sliced
3.4 c. carrots sliced in 1/4” pieces
1 onion, chopped
6 Tbsp. margerine
2 1/2 c. herb stuffing mix
1 can cream of chicken soup
1/2 c. sour cream

Microwave zucchini until slightly transparent. Saute onion and carrots in 4 Tbsp. margerine. Remove from heat and stin in 1 1/2 c. stuffing mix and soup. Gently stir in sour cream. Pour into large casserole dish. Melt remaining margerine. Add remaining stuffing cubes to margerine, toss together and top casserole with them.
Bake at 350* for 35-40 minutes.

Zucchini Souffle


3 c. grated raw zucchini
1 small onion chopped
1 c. bisquick
4 eggs
1/2 c. oil
1/2 c. grated parmesan cheese
1/2 Tsp. parsley
1/2 Tsp. salt
1/8 Tsp. pepper


Mix all together. Put into greased baking casserole dish approx 8 x 11 inches. Bake at 350* for about 1hr.

Roasted Autumn Veggies

Ingredients
1 large onion, cut into large chunks
4 large carrots peeled and cut into 1 1/2-inch pieces
6 medium parsnips, peeled and cut into 1 1/2-inch pieces
4 cups winter squash, such as butternut, peeled and cubed

Salt and pepper to taste is wanted.
Can add fresh herbs and toss all in olive oil before placing in roasting pan.

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash. Roast for 30 to 35 minutes, or until veggies become golden and tender.


Roasting the vegetables helps bring out their natural sweetness.

I've made this a few times and really loved it. I made it for my mom's birthday as well, and she and dad really enjoyed it. It's a bit labor intensive in prep work, but sooooooo worth it!!


Warm Vegetable Salad

Recipe courtesy Giada De Laurentiis

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook
the peppers until the skin is blistered, about 8 to 9 minutes total. Place the
blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit
for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the potatoes and cook until tender, about 10 to 12 minutes. Remove the
potatoes to a cutting board. Add the green beans to the pot. Cook the
green beans until tender, about 3 minutes. Remove the green beans to a
large bowl. Slice the potatoes in half while still warm and combine them with
the green beans in the large bowl. Remove the peppers from the plastic
bag. Peel off the skin from the peppers. Slice the pepper flesh into wide
strips and remove the seeds and veins. Place them in the bowl with the
potatoes. Add the scallions, parsley, and garlic and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine
vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm
vegetables with the herb vinaigrette. Serve immediately

Shepgirl, I'm glad you liked it! :D

Jenn Librarian, I read your recipes - sounds delicious. If only I could get a can of "cream of chicken soup". The ones I found here has some disgusting Indian spices in it. :rolleyes: I do bring back the good stuff when I'm in England, though.

I'm not a big meat eater, so many of the "side dishes" are what I make for myself as a meal. I love veggies, and soups, and could eat those for weeks on end!

Randi, I want to make your salad because it sounds absolutely amazing!!! I love spinach!!

Quote:

---

Originally Posted by jenn_librarian

Spiced Moroccan Carrots


1 1/2 lbs. baby carrots
1/4 c. olive oil
4 Tsp. lime juice
1/2 Tsp. cumin
1/2 Tsp. Cinnamon
1 Tsp. salt
3 Tbsp. frest parsley minced

Steam carrots until tender but not soft. Drain and cool slightly.

Whisk together oil, lime juice, spices and salt in a bowl. Add cooled carrots into the bowl. Stir in parsley when ready to eat. Can eat warm or room temp.

---

I didn't have parsley, but I made this last night anyway. Loved it! Next time, I may use a little less oil, just cause to my taste, but Ralph said it thought is was good as it was.

Squash gratin - a side dish

1 little squash /Zuccini)
1 egg
1 dl (small cup) milk
50 gram grated cheese
1/2 teaspoon thyme
salt
pepper
butter and breadcrumbs for the dish

Butter a little oven proof dish and sprinkle bottom and sides with breadcrumbs.
Grate squash and squeese the water out.
Whip the egg with milk and add salt, pepper and a tiny bit of thyme.
Stir squash and most of the cheese in and pour it into the dish. Sprinkle the rest of the cheese over.

Bake in oven at 200 Celcius for about 35 min.
<!-- / message --><!-- sig --> __________________

ooOH, That sounds yummy. I'll have to make that!
I love these recipe threads.

Randi:
Tomorrow night I'm going to make a variation of your recipe. Instead of zucchini, I'm going to use spaghetti squash. I think it should turn out to be OK, but then again, I can burn water. :rolleyes::rolleyes:

What kind of cheese did you use? Cheddar?

Burn water... LOL! I bet you're a good cook! ;)

I do wonder what spagetti squash are, I will do a search later. I can't remember what cheese the recipe said, but I probably used half normal and half Parmesan. Experiment! :D

Quote:

---

Originally Posted by Scooter's Mom

Dad's Pea Salad

1 can Le Seuer Sweet Peas (the little round green ones)
2 boiled eggs, chopped
2-3 sweet gerkins, chopped
shredded cheese, to taste
Onion
salt & pepper to taste
Mayonaisse - enough to get it all wet

Drain your peas & pour into a bowl
Mix everything together & refrigerate
Enjoy!

I leave out the onion so I suppose you just use as much or little as you want. I also like mine a little more "wet" than my dad so I usually add just a tiny bit more mayo to mine.

---

You can also use sweet pickle relish if you are out of gerkins. YUMMY! :D

GREEN BEAN AND FETA SALAD

Ingredients:
1 pound more or less of green beans, cleaned and cut into bite size pieces
¾ cup of Feta cheese crumbles more or less
¼ cup minced red onion
½ cup Italian style salad dressing
Pinch of dry dill (optional)
Salt and black pepper to taste

Steam green beans. When they are almost cool put them in a container with a sealable lid.
Add all the rest of the ingredients and stir.
Refrigerate overnight. Stir before serving.

I have a new side dish for you! :)

Babaganoush

Ingredients:

* 1 aubergine.
* 3-4 tbl. spoons coldpressed oliveoil
* Juice from 1⁄2-1 lemon
* 1-2 cloves freshly squeezed garlic
* A touch of chili.
* Parsley to sprinkle on

Method:

Prick the Aubergine with a fork all the way around it, put it on a baking sheet and bake in oven at 200 degrees, until it's quite soft - it will take about 40 minutes. When the Aubergine has cooled off a bit, cut it open lenghtwise, scrape the "meat" out and mash with a fork.

Add oil and lemon to taste, and flavoir it with garlic and chili. Just before serving, sprinkle it with parsley.

Bon appetit! :)

I love babaganoush!! I always buy mine at a local arab market though, lol, I'm too lazy to make it.

To those not accustomed to the term "aubergine", it's an eggplant.

Ugh, I keep forgetting you call it eggplant over there. :p

I like the name aubergine better, it sounds pretty!

I bought a packet of frozen onion rings in a supermarket, they're American. I've had onion rings a few times in restaurants, but never at home. I think they're quite yummy, though. :p

Well, I never fry anything in oil, so I put them in the oven, as they also suggested on the packet. I can't wait to try them!

Do you make onion rings yourself, and what do have them with?

I love onions on sandwiches and lots of dishes, but it has been a very long time that I had onion rings (in a restaurant). I have never made them myself. Like you, I never fry anything in oil.
How did the oven baked onion rings turn out?

Well, I certainly prefer the ones I had in restaurants.The ones I had were... let's say, eatable, but not as I remember them from Indian restaurants in England. I think there is sugar in the ones I bought. I will most likely make them myself next time! :p

Like the rest of you, I don't deep fry anything. I used to have a deep fryer and wound up deep frying everything. Seriously bad idea, I was even doing tempura broccoli and carrots...got a tad carried away. The best onion rings in my opinion are from A&W. I dip them in sweet and sour sauce. Pretty sure they use corn meal and they are so crunchy and delicious! They only give you a few too, not enough to share :D