If you are looking for a great way to perk up a meal either as a starter or as a side, you're definitely going to want to check out these fabulous little potato cakes!
Potato and Goat Cheese Galette
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
MMMmonday - Twice Wild Turkey Dressing from Special Diets for Special Needs Kids (Review)
I love finding new recipes that are great for the whole family, but are GFCF for Liam and this is one of those truly yummy recipes that may just become a holiday classic in our house. It's from Special Diets for Special Kids, Volumes 1 and 2 Combined: Over 200 REVISED and NEW gluten-free casein-free recipes, plus research on the positive ... ADHD, allergies, celiac disease, and more!, which I will tell you more about after the recipe.
Twice Wild Turkey Dressing Makes 4–6 servings
Twice Wild Turkey Dressing Makes 4–6 servings
MMMmonday - Three Grain Pilaf
I love using my slow cooker... and this is a perfect side for any time of the year, but I especially like it in Autumn... this can be easily be vegetarian or vegan, or have that extra snap from using chicken stock.
Three-Grain Pilaf
Three-Grain Pilaf
MMMmonday - Spinoches Yfryed (Fried Spinach) w/ Linky
In high school and college, I belonged to an organization called the Society for Creative Anachronism and spent my weekends as Lady Alexandrina, watching brave knights battle, dressing in period clothing and learning to cook yummy recipes of olde... but with fresh spinach starting to come into season here in the south, I thought I would share it with you:
MMMmonday - Roasted Portobello Mushrooms and a linky
This is an oldie but a goodie from one of my favorite cooking sources, Chef Joe at wwrecipes.com - can be used as a side dish to accompany your favorite steak, roast beef or more, or even to replace meat as the entrée if you double the recipe, it's that good!
Roasted Portobello Mushrooms
4 Tbs (60 ml) extra-virgin olive oil
1/2 cup (125 ml) fresh chopped garlic
2 tsp (10 ml kosher or sea salt
2 tsp (10 ml) ground pepper
1 Tbs (15 ml) balsamic vinegar
1 Tbs (15 ml) chopped fresh rosemary
1 lb (450 g) portobello mushrooms, sliced
Mix the oil with rest of ingredients, add mushrooms to coat evenly.
Place the mushrooms on a heavy roasting pan
and into a preheated 400F (200C) oven.
Roast until the mushrooms are soft and lightly browned, 8 to 10 minutes.
Don't forget to add your latest recipe to this month's linky:
Roasted Portobello Mushrooms
4 Tbs (60 ml) extra-virgin olive oil
1/2 cup (125 ml) fresh chopped garlic
2 tsp (10 ml kosher or sea salt
2 tsp (10 ml) ground pepper
1 Tbs (15 ml) balsamic vinegar
1 Tbs (15 ml) chopped fresh rosemary
1 lb (450 g) portobello mushrooms, sliced
Mix the oil with rest of ingredients, add mushrooms to coat evenly.
Place the mushrooms on a heavy roasting pan
and into a preheated 400F (200C) oven. Roast until the mushrooms are soft and lightly browned, 8 to 10 minutes.
Don't forget to add your latest recipe to this month's linky:
MMMmonday - Quick and Easy Acorn Squash and a linky!
If you want a quick and easy, microwavable side dish in Autumn, this is my go to recipe - it's so easy and so yummy! You can easily make just half and tightly wrap the other half for eating later in the week, or you can serve this as four larger or 6 smaller portions, using the whole Acorn Squash.
1. Halve and seed an acorn squash. In a dish/plate with a small rim, place squash cut side down.
2. Add approx. 1/4 cup of water to the plate and place in the microwave on high for about 10 minutes
3. Turn squash over, add a large pat of butter or margarine to each half, as well as salt and pepper or other seasonings to taste.
Note: This can also work to puree it for soup or to make baby food.
Link up your favorite yummy recipe here (This is a monthly linky, so feel free to add multiple recipes to share)
1. Halve and seed an acorn squash. In a dish/plate with a small rim, place squash cut side down.
2. Add approx. 1/4 cup of water to the plate and place in the microwave on high for about 10 minutes
3. Turn squash over, add a large pat of butter or margarine to each half, as well as salt and pepper or other seasonings to taste.
- Some interesting combinations are:
- garlic and chives
- cinnamon and nutmeg
- cardamom and salt
Note: This can also work to puree it for soup or to make baby food.
Link up your favorite yummy recipe here (This is a monthly linky, so feel free to add multiple recipes to share)
MMMmonday - Apple & Squash Soup
This is another great recipe from my favourite source - the Chef at wwrecpies.com - if you haven't signed up for his daily e-zine, you are truly missing out on a wealth of wonderful recipes! I am a lifetime subscriber and have never regretted buying this subscription. There are three levels of participation - free, subscriber and lifer... all worth it, in my opinion!
Squash and Apple Soup
1 butternut squash (about 3 lbs, 1.3 Kg) peeled and cut into 1-inch (3 cm) cubes
2 apples, peeled, cored, and chopped
1 medium onion, chopped
4 cups (1 L) chicken stock
1 cup (250 ml) apple juice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Grated Swiss cheese for garnish
Combine all ingredients except the Swiss cheese in a pot and cook covered over moderate heat until the squash and apples are tender, 30 to 45 minutes. Puree the soup in an electric blender or food processor and serve garnished with grated Swiss cheese. Serves 4 to 6.
Do you have a recipe to share? Link it up here (this is a monthly linky)
Don't forget to check out all the fabulous giveaways going on!!!
I am also hopping around to:
Squash and Apple Soup
1 butternut squash (about 3 lbs, 1.3 Kg) peeled and cut into 1-inch (3 cm) cubes
2 apples, peeled, cored, and chopped
1 medium onion, chopped
4 cups (1 L) chicken stock
1 cup (250 ml) apple juice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Grated Swiss cheese for garnish
Combine all ingredients except the Swiss cheese in a pot and cook covered over moderate heat until the squash and apples are tender, 30 to 45 minutes. Puree the soup in an electric blender or food processor and serve garnished with grated Swiss cheese. Serves 4 to 6.
Do you have a recipe to share? Link it up here (this is a monthly linky)
Don't forget to check out all the fabulous giveaways going on!!!
I am also hopping around to:
MMMmonday - Quick and easy Honey Sweet Potatoes and a linky!
This is a yummy side dish that can be made year round in the microwave!
Honey Sweet Potatoes (from Familyfun.go.com)
Ingredients
1-1/2 lbs. sweet potatoes
2/3 cup orange juice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tbsp. butter
1 tbsp. cornstarch
1/3 cup honey
Instructions
Pare and quarter the sweet potatoes. Combine sweet potatoes and 1/3 cup orange juice in 2-quart microwave-safe baking dish; sprinkle with ginger and nutmeg. Dot with butter. Cover and microwave on High 7 to 10 minutes or until sweet potatoes are tender, stirring halfway through cooking time.
In 2-cup measure, combine cornstarch with remaining orange juice and honey. Microwave at High 2 minutes or until thickened; stir every 30 seconds. Drain liquid from sweet potatoes into honey mixture. Microwave at High 1 minute. Pour sauce over sweet potatoes and microwave at High 1 minute more or until sweet potatoes are thoroughly heated. Makes 4 servings.
My notes - I cut back to less than 1/4 cup of honey because I don't like my sweet potatoes as sweet as this recipe makes them, I also added a bit of fresh ground pepper and increased the ginger a little... great quick side dish recipe though!
I am also hopping around the blogosphere:
Question of the week: What is your favorite part about the month of October?
My birthday!!!
Honey Sweet Potatoes (from Familyfun.go.com)
Ingredients
1-1/2 lbs. sweet potatoes
2/3 cup orange juice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tbsp. butter
1 tbsp. cornstarch
1/3 cup honey
Instructions
Pare and quarter the sweet potatoes. Combine sweet potatoes and 1/3 cup orange juice in 2-quart microwave-safe baking dish; sprinkle with ginger and nutmeg. Dot with butter. Cover and microwave on High 7 to 10 minutes or until sweet potatoes are tender, stirring halfway through cooking time.
In 2-cup measure, combine cornstarch with remaining orange juice and honey. Microwave at High 2 minutes or until thickened; stir every 30 seconds. Drain liquid from sweet potatoes into honey mixture. Microwave at High 1 minute. Pour sauce over sweet potatoes and microwave at High 1 minute more or until sweet potatoes are thoroughly heated. Makes 4 servings.
My notes - I cut back to less than 1/4 cup of honey because I don't like my sweet potatoes as sweet as this recipe makes them, I also added a bit of fresh ground pepper and increased the ginger a little... great quick side dish recipe though!
I am also hopping around the blogosphere:
Question of the week: What is your favorite part about the month of October?
My birthday!!!
MMMmonday - Middle Eastern Stuffed Peppers
I got this recipe from one of my favorite places - The Chef at WWRecipes:
Chef Joe's Comment: This vegetarian recipe provides several twists on a familiar theme. The stuffed peppers take on an almost exotic taste with the addition of the mint and lemon juice, and serving them cold puts them on the borderline between vegetable side dishes and salads. Use them as a side dish as I have here, or plan them for a main course on a hot summer day; they're perfect for the picnic basket.
Middle Eastern Stuffed Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2 1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground pepper to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green bell peppers, tops removed, seeded, but kept whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate heat and saute the onions, stirring frequently, until light brown. Add the rice and cook, stirring, for about 3 minutes. Add the pine nuts and cook an additional minute (no longer). Add the water, tomato paste,salt, pepper, allspice, and cinnamon, and bring to a boil. Lower
the heat and simmer covered for 30 minutes. Add the mint and lemon juice and toss gently with a fork to mix and fluff the rice.Stuff the peppers with the rice mixture and place them in a large casserole. Add 1 cup water to the bottom of the baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes,until the peppers are tender. Allow to cool and remove the remaining water from the bottom of the baking dish. Chill the
peppers in the refrigerator for at least 3 hours, or overnight. Serve chilled or at room temperature, garnished with lemon wedges. Serves 6 to 8.
My comments: the spices and mint really do make this dish exotic, but really yummy! This makes a great make and take lunch!
Don't forget to hook up a yummy recipe to share:
I'm also hanging out at:
Chef Joe's Comment: This vegetarian recipe provides several twists on a familiar theme. The stuffed peppers take on an almost exotic taste with the addition of the mint and lemon juice, and serving them cold puts them on the borderline between vegetable side dishes and salads. Use them as a side dish as I have here, or plan them for a main course on a hot summer day; they're perfect for the picnic basket.
Middle Eastern Stuffed Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2 1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground pepper to taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green bell peppers, tops removed, seeded, but kept whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate heat and saute the onions, stirring frequently, until light brown. Add the rice and cook, stirring, for about 3 minutes. Add the pine nuts and cook an additional minute (no longer). Add the water, tomato paste,salt, pepper, allspice, and cinnamon, and bring to a boil. Lower
the heat and simmer covered for 30 minutes. Add the mint and lemon juice and toss gently with a fork to mix and fluff the rice.Stuff the peppers with the rice mixture and place them in a large casserole. Add 1 cup water to the bottom of the baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes,until the peppers are tender. Allow to cool and remove the remaining water from the bottom of the baking dish. Chill the
peppers in the refrigerator for at least 3 hours, or overnight. Serve chilled or at room temperature, garnished with lemon wedges. Serves 6 to 8.
My comments: the spices and mint really do make this dish exotic, but really yummy! This makes a great make and take lunch!
Don't forget to hook up a yummy recipe to share:
I'm also hanging out at:
MMMmonday - Curried Rice with Apricots
This is another yummy recipe from wwrecipes and one of my fave people - Chef Joe:
Curried Rice with Apricots
This elegant but simple dish can also be made with raisins,
dried peaches, or chopped dates.
4 cups (1 L) chicken stock or water
2 cups (500 ml) uncooked white rice
1/2 cup (125 ml) dried apricots, chopped
2 tsp (10 ml) curry powder
Bring the chicken stock to a boil in a saucepan over moderate
heat. Stir in the remaining ingredients. Reduce the heat to the
lowest setting and simmer tightly covered for 20 minutes - do
not remove the lid. Fluff the rice with a fork before serving.
Serves 4 to 6.
Heather's notes: I make this by dumping everything into my rice cooker after mixing the curry powder into the chicken stock/water and it comes out great - I love to use basmati rice for this dish.
Curried Rice with Apricots
This elegant but simple dish can also be made with raisins,
dried peaches, or chopped dates.
4 cups (1 L) chicken stock or water
2 cups (500 ml) uncooked white rice
1/2 cup (125 ml) dried apricots, chopped
2 tsp (10 ml) curry powder
Bring the chicken stock to a boil in a saucepan over moderate
heat. Stir in the remaining ingredients. Reduce the heat to the
lowest setting and simmer tightly covered for 20 minutes - do
not remove the lid. Fluff the rice with a fork before serving.
Serves 4 to 6.
Heather's notes: I make this by dumping everything into my rice cooker after mixing the curry powder into the chicken stock/water and it comes out great - I love to use basmati rice for this dish.
MMMmonday - Yummy Recipes from friends...
Today I thought I'd do something a little different... instead of one recipe, I'm going to share four that I have found on various blog friends sites and have put together for a yummy meal for my family!
The first inspiration came from Hallee the Homemaker's Scrumptious Sweet Potato Sticks, which are quick and easy and healthy to make.
My variation to her recipe is to add some fresh ground black pepper with the sea salt at the end for just a little more kick!
I'm planning to pair it with:
Italian Mama Chef's Baked Italian Lemon Chicken, which I made the other day and we loved! It has all the lovely breading without the frying and a fabulous tart lemony flavor, which I think will go well with the sweet potato! (This one isn't gluten free unless you use GF flour, which I haven't done, because Liam is pretty much a vegetarian and won't eat chicken)
for our veggies:
Roasted Tomatoes from Out of the Box and Into the Kitchen.. cause I have a hankering to make these again.... they were just yummy! I will also have salad greens and cucumber spears on the side
and for dessert:
More lemon with Pear Crisp with Lemon Sauce... from the Sporadic cook... cause Pears were on sale last week at Publix and this recipe was easily adapted to gluten free, with the use of GF all purpose flour, 1/2 a teaspoon of xanthum gum and GF oats! I served the lemon sauce on the side, because the pear crisp alone was great... but I love me some lemon :)
I hope you enjoy this week's MMMonday post - I would love your feedback about whether you prefer this style or my one recipe a week format... or if you'd like to see a combination of both - maybe recipes most Mondays with a featured MMenu once a month... Please check out these fabulous blogs which are full of other great recipes, tips and more...
The first inspiration came from Hallee the Homemaker's Scrumptious Sweet Potato Sticks, which are quick and easy and healthy to make.
My variation to her recipe is to add some fresh ground black pepper with the sea salt at the end for just a little more kick!
I'm planning to pair it with:
Italian Mama Chef's Baked Italian Lemon Chicken, which I made the other day and we loved! It has all the lovely breading without the frying and a fabulous tart lemony flavor, which I think will go well with the sweet potato! (This one isn't gluten free unless you use GF flour, which I haven't done, because Liam is pretty much a vegetarian and won't eat chicken)
for our veggies:
Roasted Tomatoes from Out of the Box and Into the Kitchen.. cause I have a hankering to make these again.... they were just yummy! I will also have salad greens and cucumber spears on the side
and for dessert:
More lemon with Pear Crisp with Lemon Sauce... from the Sporadic cook... cause Pears were on sale last week at Publix and this recipe was easily adapted to gluten free, with the use of GF all purpose flour, 1/2 a teaspoon of xanthum gum and GF oats! I served the lemon sauce on the side, because the pear crisp alone was great... but I love me some lemon :)
I hope you enjoy this week's MMMonday post - I would love your feedback about whether you prefer this style or my one recipe a week format... or if you'd like to see a combination of both - maybe recipes most Mondays with a featured MMenu once a month... Please check out these fabulous blogs which are full of other great recipes, tips and more...
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