Archive for Side dishes
October 21, 2009 at 7:14 am
· Filed under Bread, Poultry, Sauces, Dips & Dressings, Side dishes
I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.
Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins
Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.
Mennonite Girls Can Cook
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October 21, 2009 at 12:46 am
· Filed under Salad, Sauces, Dips & Dressings, Side dishes, Squash
I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contessa, serves this salad with Warm Cider Vinaigrette.
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, prepare the Warm Cider Vinaigrette. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Food Network
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December 29, 2008 at 7:12 pm
· Filed under Beans, Side dishes
This is a traditional dish of Greek tavernas, served with platters of olives before the entrée. The dish will make a tasty, and healthful, addition to your appetizer offerings.
2 tablespoons olive oil
1 medium onion, thinly sliced (about 1 ½ cups)
4 cloves garlic, minced
1 pound green beans, trimmed
One 28-ounce can chopped tomatoes, with juice
2 tablespoons minced fresh flat-leaf parsley (see Tip)
Salt and freshly ground pepper to taste
Heat the oil in a large nonstick sauté pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and stir until aromatic, about 1 minute. Stir in the beans, tomatoes with juice, and parsley.
When the liquid begins to simmer, reduce the heat to low; cover and cook until the beans are very tender, about 30 minutes. Remove the lid and continue to cook, stirring occasionally, until most of the liquid has evaporated. Add salt and pepper to taste.
Serve warm or at room temperature. Use tongs for serving and provide plates and forks for your guests.
Advance preparation
The beans will keep for up to 4 days in a covered container in the refrigerator. Bring to room temperature before serving.
From Paulette Mitchell
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October 9, 2007 at 2:46 am
· Filed under Salad, Side dishes, Vegan
1/4 cabbage, shredded
1/2 onion, shredded
1/2 large carrot, shredded
1/4 cup apple cider vinegar
1 cup cold water
salt to taste
Mix the day before you want to serve and let set in refrigerator, covered. Drain off excess water before serving. Open hot pupusas and put cabbage salad inside before eating. (In Salvador, they sometimes add hot red chilies to the mixture.)
The Kitchen Link,Inc.
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July 21, 2007 at 6:12 pm
· Filed under Side dishes
Haven’t made this yet, just swiped it from blogger Hannah Im. I have a feeling this will be delicious.
1 1/2 cups cucumbers, sliced
1 tsp. salt (Korean salt is less salty than Western)
1 tbs. vinegar
5 tsp. sugar
1 tbs Korean red pepper power (goch’u garu)
1 tsp. very finely chopped green onion
1 tbs roasted seasame seeds
1. Throughly wash cucumbers, scrubbing skins with salt Cut in half length and slice thinly.
2. Make sauce by combining salt, sugar, and vinegar and stir until sugar/salt dissolve.
3. Mix cucumbers with the sauce. Add red pepper powder, green onion, and sesame seeds and mix well.
***This muchim is meant to be used almost like a pickle to accompany other dishes. It is not a salad and you wouldn’t want to eat a whole bowlful of it plain–well, unless you are pregnant and have an inordinate urge for sour and salty foods or you are just one crazy chick like me.
***I usually at least double this recipe. But if you aren’t used to eating this, you might want to start with the original proportions.
***It will keep in the refrigerator for a while.
***Don’t use watery or seedy cucumbers. Use firm, fresh, pickling type cucumbers. If cucumber is bitter, peel it. The cucumbers I have found in Korea are never bitter and I think this recipe is better with the skin on.
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May 24, 2007 at 3:41 am
· Filed under Side dishes, Vegan
An addictive mélange of spinach, garlic, raisins, pine nuts, and good olive oil, this is one of the best-known Catalan dishes. Its uses in the Catalan kitchen are many—in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole.
5 to 6 tablespoons golden or dark raisins
2 10 oz packages spinach or 2 medium-size bunches fresh spinach, tough stems discarded
3 to 4 tablespoons fragrant extra-virgin olive oil
6 to 8 whole small peeled garlic cloves, lightly smashed
5 tablespoons pine nuts
Coarse salt (kosher or sea) and freshly ground black pepper
Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach until wilted, 4 to 5 minutes, stirring a few times. Transfer the spinach to a colander, and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point.)
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are light golden, 3 to 5 minutes. Increase the heat to medium, add the chopped spinach, and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl, and serve.
The New Spanish Table
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April 15, 2007 at 3:41 pm
· Filed under Rice, Side dishes, Vegan
This is an incredibly simple way to make white rice into something a little bit exotic & totally delicious. Makes a nice accompaniment to a spicy or strongly flavored entree.
The book says, “The floral fragrance and subtle flavor of Thai jasmine rice make it a delightful choice as a side dish. But adding unsweetened Thai coconut milk makes it even more appealing, contributing a bit of creaminess and more perfume to the aroma. This is a long-grain rice that cooks up nice and fluffy, with distinct grains. It does need a longer resting time (20 minutes) than a short-grain rice requires, but that will ensure absolutely perfect rice every time. Coconut rice is a fine accompaniment to pork saté with spicy peanut sauce, chicken with cashews, or oven-roasted barbecued ribs.”
Makes about 7 cups; Serves 6 to 8
2 cups Thai jasmine rice or other long-grain rice
1 can (13 or 14 ounces) coconut milk, preferably a Thai brand
3 1/2 cups water
1. Combine the rice, coconut milk, and water in a small, heavy saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer, without removing the cover, until all the liquid is absorbed, 20 minutes.
2. Remove the pan from the heat and let it stand, covered, for 20 minutes more before fluffing and serving.
From “Staff Meals from Chanterelle” by David Waltuck and Melicia Phillips.
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February 4, 2007 at 7:43 am
· Filed under Eggplant, Salad, Side dishes
From The Kitchen Grimoire by Celeste Rayne Heldstab.
1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper
1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley
Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.
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February 4, 2007 at 7:42 am
· Filed under Eggplant, Side dishes
5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/4 cup chopped fresh basil
Salt
Black pepper
Optional garnish: chopped fresh basil or toasted pine nuts
Place cubed eggplant in colander and sprinkle with salt. Let stand AT LEAST two hours (preferably overnight). Rinse well with water and dry.
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown (about 15 minutes). Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Stir in basil, season to taste with salt and pepper. If desired, garnish with fresh basil or pine nuts.
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February 4, 2007 at 7:41 am
· Filed under Side dishes
8 oz oatmeal, lightly toasted (brown in frying pan)
4 T fat or oil
1/2 cup chicken or vegetable stock
2 onions, finely chopped
Salt and pepper to taste
Heat the fat or oil in a large frying pan. Add the onion and cook until soft and golden brown.
Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and use as a stuffing for poultry or game, or serve as a side dish.
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February 4, 2007 at 7:21 am
· Filed under Salad, Side dishes
“Celery has that crisp snap that you get from pickles, but it is more subtle and acts as a counterpoint to the stronger flavors in this menu. Here celery is dressed with a simple vinaigrette and fresh herbs and it remains crunchy even the next day. Try serving it atop thinly sliced roasted beets.” — From “Celebrate!” by Sheila Lukins.
12 outer ribs celery, trimmed and thinly sliced on the diagonal
6 to 8 inner ribs celery, including the leaves, chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
1/2 cup small flat-leaf parsley leaves
1/4 cup coarsely chopped fresh mint
Place all the celery in a bowl. Add the olive oil and vinegar and toss. Season with salt and pepper. Just before serving, toss with the parsley leaves and chopped mint.
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November 9, 2006 at 8:55 am
· Filed under Side dishes
4 small – medium leeks (1 bunch)
2 tbsp. unsalted butter
1/4 cup chicken broth
1 tsp. freshly grated lemon zest
Salt & pepper
Discard the tough outer leaves and cut the leeks lengthwise into quarters or eighths, then trim into sections about 7 inches long. Place the trimmed leeks in a shallow dish and soak in cold water to cover 15 minutes, rubbing occasionally to remove any grit.
In a heavy skillet melt butter over moderate heat. Lift leeks out of the water and, with water still clinging to them, add to the skillet. Cook, stirring occasionally, five minutes and add broth and zest.
Cover and braise leeks about 5 minutes or until very tender. Season with salt and pepper.
From Gourmet Magazine, February 1995
Mariquita Farm
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November 9, 2006 at 4:44 am
· Filed under Fruit, Potatoes, Side dishes
3 medium yams (about 1 1/2 lbs.) sliced 1 inch thick
3/4 cup crushed pineapple (packed in juice), drained
4 Tablespoons pure maple syrup
2 egg whites
Cook yams in boiling water for 25 – 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth. Preheat oven to 400 degrees. Mix pineapple and 3 Tablespoons maple syrup into yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 Tablespoon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400 degrees for 8 to 10 minutes, or until top is golden.
Yield: 6 servings
Calories: 176, Fat: 1%
From the Searchable Online Archive of Recipes (SOAR)
October, 1997
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November 9, 2006 at 4:43 am
· Filed under Side dishes, Squash
1 1-pound acorn squash, peeled
1/2 cup orange juice
1 Tablespoon brown sugar, firmly packed
1/4 teaspoon ground nutmeg
Cut acorn squash into 1/2-inch thick slices, discarding seeds. Combine orange juice, brown sugar, and ground nutmeg. Place squash and orange juice mixture in a large skillet. Bring juice to boil and reduce heat. Simmer for 25 minutes or until squash slices are tender.
Yield: 4 servings. Preparation Time: 15 minutes. Cooking Time: 25 minutes.
Calories per serving: 114, Fat: 0.3 g, Cholesterol, 0 mg, Protein: 1.9 g, Carbohydrates: 29 g, Dietary fiber: no data, Sodium: 8 mg.
From Sarah Schlesinger’s 500 Fat-Free Recipes
October, 1997
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November 8, 2006 at 8:32 pm
· Filed under Cheese, Fruit, Salad, Side dishes
This summer I found this simple, refreshing recipe in “WestView,” a freebie newspaper published by the [Greenwich Village] Charles Street Association. The dish originated with David Poran, who is the Culinary Director at Balducci’s grocery store.
4 cups of seedless watermelon cut in 1/2″ dice
1 cup of Greek feta, diced
1 small red onion, sliced paper thin and rinsed in cold water
2 Tablespoons pitted, oil-cured olives
2 Tablespoons olive oil
Black peper to taste
Just combine and serve. Serves four
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July 8, 2006 at 4:03 pm
· Filed under Sauces, Dips & Dressings, Side dishes
This is an old favorite. I’ve made it for more Thanksgiving celebrations than I can count and everyone loves it.
2 pounds thick, whole-berry cranberry sauce
1/2 Tablespoon dry mustard (more if desired)
Juice and grated rind of 1 or 2 oranges
1 to 2 Tablespoons cornstarch
1 teaspoon lemon juice
2 to 3 Tablespoons sugar
grated cinnamon or cloves (optional)
grated lemon peel (optional)
Dissolve the mustard in the orange juice, together with about a teaspoon of cornstarch. Add to the cranberry sauce, along with the lemon juice, grated orange rind, and 2 Tablespoons of sugar. Heat the sauce, stirring constantly, for about 10 minutes. If you wish, add a little ground cinnamon or cloves or some grated lemon rind. Taste the sauce for seasoning, adding more sugar if needed. If the sauce is too thin dissolve another teaspoon of cornstarch in a little juice or water and stir it in. Chill well before serving.
From Anna Thomas’ The Vegetarian Epicure, 1972.
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July 8, 2006 at 3:57 pm
· Filed under Potatoes, Salad, Side dishes
This Polish potato salad is based on a recipe in Anna Thomas’s classic, “The Vegetarian Epicure,” and it is so good that you’ll want to lick the bowl. This is one dish that I do make exceedingly well, but I had to simplify her recipe, which requires two days of preparation.
1/2 lb. pickled mushrooms, sliced
6 to 8 waxy potatoes, boiled, peeled & diced
4 tart green apples, peeled, cored & diced
2 1/2 cups diced dill pickles
4 whole hardcooked eggs & 3 hardcooked egg whites, chopped (cook seven eggs)
1 1/2 cup peas, cooked but still firm
1 1/2 cup sliced carrots, cooked but but still firm
1/2 cup tiny pickled cocktail onions
1/2 onion, finely chopped
Put everything in a bowl, add salt, freshly ground black pepper, olive oil, wine vinegar & some marinade liquid from the mushrooms and toss. Next, make the mayonnaise-sour cream sauce:
3 hardcooked egg yolks
6 to 8 Tablespoons olive oil
3 to 4 Tablespoons lemon juice
1 tsp. sugar
1/4 cup or more sour cream (I use almost a cup of sour cream)
1- 2 Tablespoons Dijon mustard
salt & pepper
Put yolks, oil, lemon juice and sugar in blender, blend at high speed until smooth & emulsified. Add sour cream, mustard, salt & pepper & blend until thick and pale yellow. Combine the salad with enough mayonnaise-sour cream sauce to bind it together. Spread the remaining sauce on top of the salad and decorate with more vegetables. This makes a *huge* amount- great for a party. I like to add pickled capers (pickled caulifower would be good, too) and some freshly chopped dill to the salad, but they’re not essential and aren’t in the original recipe.
PS: You should read the original recipe – it requires you to pickle your own mushrooms! It is complex, but not difficult and it really is delicious. Great to bring to a party, people will oooh and aaah, especially if you decorate the top with an elaborate veggie design. I’ve never gotten more complements for any dish than I have for this. 
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