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Archive for the ‘Side Dishes’ Category

Beer Brussels Sprouts

Ingredients:

  • 24 medium Brussels sprouts
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp turmeric
  • 6 ounces beer

Wash & trim end of the Brussels sprouts.  Heat olive oil in a large skillet over medium heat.  Place the sprouts in the pan, add sea salt, pepper, turmeric and beer.  Cover and cook for 15-20 minutes, stirring often, or until tender.

Remove from heat, set aside to cool for 5 minutes before serving.

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Roasted Fall Vegetables

Ingredients:

  • 2 sliced portobello mushroom caps (gills scraped out)
  • 2 peeled chopped sweet potatoes
  • 3 tbsp olive oil
  • 4 quartered shallots
  • 2 minced garlic cloves
  • 2 tsp fresh thyme
  • salt & pepper to taste

Toss all ingredients together.  Spread on a baking sheet and roast at 400, stirring once or twice, until browned, 30 minutes.  Toss with 2 tbsp parsley and more olive oil.

 

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  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 5 cups thinly sliced peeled potatoes (about 6 medium)
  • 1/2 cup chopped onion

Directions

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
  • Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. 

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16 oz macaroni noodles, cooked and drained

1 stick of butter

1/2 cup flour

3 cups shredded cheddar cheese, divided

3-4 cups milk

1/2 cup sour cream

In large pot melt the stick of butter.  Once butter is melted, slowly add flour and stir to create a roux.  After butter and flour are mixed, stir over medium heat for one minute to let flour and butter settle together.  Slowly add 1 cup of milk at a time. I say 3-4 cups because I never fully measure it out, you don’t want it thick and you don’t want it to be extremely runny so watch the consistency before adding the final cup of milk.  Stir in milk and turn up heat to med-high, just until sauce is thick and bubbly.  Remove from heat and stir in 2 cups of shredded cheese.  Once cheese is incorporated add the sour cream but make sure your heat is not on! It will curdle if the sauce is too warm and you don’t want that!  Once you’ve made the sauce, salt and pepper to taste.  Mix in cooked macaroni noodles.  Add to a greased 9×13 pan.  Top with remaining 1 cup of shredded cheese.  Bake at 350 degrees for about 15 minutes or until cheese has melted on top.  Enjoy!

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Ingredients:

4 ½ cups All Purpose Flour

2 Teaspoons of Salt

2 Tablespoons of butter, softened

2 cups of sour cream

1 egg yolk

2 Tablespoons of vegetable oil

Directions:

Mix flour and salt, make a well in the middle and add softened butter, egg yolk, and oil.  Mix thoroughly by hand.  Let the dough sit in a warm bowl for half an hour.

Meanwhile, start a large pot of salted water to boil the pierogis.

For filling – we used 3 full kielbasa links, and got 40 pierogis out of this dough recipe (using our pasta machine to roll the dough)… plus a little kielbasa for snacking.

We also made a batch of potato pierogis, and used 8 potatoes mashed with a cup of cheddar cheese, plus milk and sour cream to taste.

After cutting out dough and filling, seal edge with a bit of water, and place in the boiling pot until it floats to the top.

Do not stack pierogis.  Uncooked pierogis will stick together and cooked ones will lose their lightness.

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  • Bag of Cole Slaw
  • Green Onion
  • Packet of Chicken Ramon Noodles
  • Almonds
  • Sesame Seeds

Toast Almonds, Sesame Seeds and Noodles for 10 minutes at 325

Dressing:

  • 1 cup of vegetable oil
  • 1/2 cup red wine vinegar
  • packet of Chicken seasoning from Noodles
  • Salt and Pepper

Combine all ingredients right before serving.

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Ingredients

1 pkg of vigo saffron rice (recipe on back of package calls for 2 cups water)
1 can black beans, rinsed
1 can rotel diced tomatoes and chili’s, including juice
2 tbsp olive oil
1 ¾ cup water
 
Combined all ingredients in rice cooker.  Stir to mix evenly.  Close lid and push white rice button.  Once rice cooker is finished fluff rice.  Enjoy J

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