Side Dishes

Most side dishes come with an inferiority complex(you know, being the “side” dish). These ones don’t and will make your main dish jealous!

Applesauce – ala Moogie

November 4, 2010 in Condiment, Extra's, Side Dishes, Vegetarian by Moogie | 1 comment

Gaby - Sorry, but I have no specific recipe for applesauce.
I do know, thanks to Nathan putting garlic powder in the pot when I was cooking it once (he was much younger and had a lot of enthusiasm, but less cooking savvy) that garlic powder is NOT a good ingredient for your normal applesauce… 

I usually am inspired to make applesauce because I have apples that have been in the refrigerator a little too long and are no longer crispy enough to eat raw.
I guess tart apples like Granny Smith are better if you are going to buy new apples, but honestly I don’t think it matters. However, I never buy Red Delicious for anything.

So, peel however many apples you have – let’s say 6 apples - quarter them, and then cut them into little chunks. I do this directly into the pot I am going to cook the applesauce in.
Add say ¼ cup sugar, ½ tsp cinnamon, dash of cloves & 1 tsp vanilla. (You can always add more of these things, but you can’t take them out, so don’t put too much.)
Maybe add maybe ¼ cup or so of water so you don’t scorch the pot when you first start cooking it. Apples make their own liquid once they start cooking.

Bring to a boil and turn to a low heat.
Cook for a few minutes and taste, at this point test for flavor and add sugar or spices if necessary.
Continue cooking until the apples are the texture you like them – maybe 15 to 30 minutes or so – don’t let them dry out. Add water if you need to.
Be careful, because once you get the apples & sugar cooking, it can be like molten lava!

There you have it. XXOO

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Tomato BLT Salad

December 10, 2008 in Salad, Side Dishes by Moogie | No comments

This is a good side dish with meat.  Pick out nice, big plum tomatoes and plan to make 2 halves per person. This recipe is for 2 people.  Handle the tomatoes gently after they are cooked.

INGREDIENTS:
  • 1-2 slices bacon, cooked, drained & chopped
  • 1/3 romaine lettuce, washed, dried & chopped
  • 1/3 cup bread crumbs, fresh & soft
  • 1 stalk celery, minced
  • 2 Tbsp parmesan cheese, grated fine
  • 2 tsp olive oil, extra virgin
  • 2 med plum tomatoes
  • 1/8 tsp black pepper, freshly ground
  • 2 tsp mayo
  • cherry tomato halves for garnish (totally optional)
DIRECTIONS:
  1. Preheat oven to 450 degrees
  2. Cook bacon until crisp, drain & chop
  3. Combine bacon, lettuce, bread crumbs, celery, grated parmesan cheese & olive oil.  Mix well and set aside.
  4. Halve the plum tomatoes lengthwise and scoop out insides, leaving 1/4" to 1/2" shell.
  5. Sprinkle inside of each tomato half with pepper and brush with the mayonnaise.
  6. Mound the bacon mixture in each tomato half and transfer to a prepared baking pan.
  7. Just before serving, roast tomatoes uncovered for 10-12 minutes until a bit brown on top or until tomatoes start to wilt.
  8. Optional:  serve with  halved cherry tomatoes sprinkled on top.
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Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,
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Turta of Rice

September 2, 2008 in Casserole, Entree's, Side Dishes by Moogie | No comments

This is Aunt Chelsa’s recipe

Ingredients

 

2 cups

4 cups

1 ½ tsp

2 Tbsp

10

3 oz.

½ cup

1 bunch

Some

Some

Some

 

 

Rice, white, raw

Water

Salt

butter

Eggs, beaten

Parmesan cheese, grated

Parsley, fresh, minced

Green onions, minced

Olive oil

Salt

pepper

Instructions

  1. Cook rice: Bring water, salt & butter to a boil, add raw rice. Bring back to a boil, turn the heat down and simmer for 20 minutes, covered.

  2. Transfer the rice to a large mixing bowl.

  3. Preheat oven to 350o.

  4. Oil (pam) a 10 X 12” pyrex cooking dish.

  5. Fry onion & parsley in oil and stir into the rice. Add salt & pepper to taste.

  6. In another bowl beat the eggs.

  7. Stir eggs into the rice mixture.

  8. Stir in parmesan cheese.

  9. Pour into the pyrex cooking dish.

  10. Bake about 30 minutes.

  11. I have had this served warm or cold. Warm is better.

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Broccoli Salad

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Given to Grandma by the Ellenberger grandmother – Grandma DeeDee)

Ingredients

 

 

1 lrg bunch

1 cup

½ cup

1 cup

1 cup

1 cup

¼ cup

1 T

½ lb.

3 oz.

 

Broccoli, raw

Celery, chopped

Green onions, minced

Grapes, green, seedless, halved

Grapes, red, seedless, halved

Mayonnaise

Sugar

Vinegar, cider

Bacon, cooked & crumbled

Cashew nuts

 

Instructions

 

  1. Prepare all vegetables and place in a bowl.

  2. Mix the mayonnaise, sugar & vinegar together and pour over the vegetables.

  3. After an hour, add the bacon & cashews.

  4. Serve well chilled and keep cold.

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Antipasto Bonifacino

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I think this recipe was given to Grandma by her cousin’s wife, Fran Bonifacino – another great cook!)

Ingredients

 

 

1 jar

1 jar

1 jar

1 jar

3 jars

3 jars

1 can

Opt:

1 can

 

Onions, picked, cocktail size

Cauliflower, florets, pickled

Olives, green, whole

Olives, black, whole

Mushrooms, whole

Artichoke hearts,

Tomato paste

 

Tuna or albacore, canned, Highest quality

 

Instructions

 

  1. Drain off juice from all the jars and pour into a bowl.

  2. Add the tomato paste, mix, then store in the refrigerator.

  3. You can add the can of tuna if you want – or not.

  4. Serve, with crackers as an hors d’ oeuvre before dinner.

NOTE

I think Grandma prepares fresh cauliflower florets instead of buying them in the jar.

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Joan's Black Beans

September 2, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

4 cups OR

4 cans (or so)

5 to 6 cloves

2 med

2 med

2 Tsp

2 Tsp

½ Tsp

Tiny bit

1 Tbsp

2 Tbsp

2 Tsp

To taste

1 cup

2 4oz. cans

 

 

Black beans, dried

**Black beans, canned

Garlic, minced

Onions, chopped

Bell peppers, chopped

Cumin

Basil leaves, dry

Oregano leaves, dry

Red pepper, crushed

Lime juice

Olive oil

Salt

Black pepper

Tomato puree, canned

Green chilies, diced

 

Instructions

 

  1. In large pot, soak beans overnight in water; drain off the soaking water; cover with fresh water; boil 1 – 1 ½ hours.

  2. Either transfer the beans and 2-3 cups of the cooking liquid to another large pot, or drain all but 2-3 cups of the liquid off of the beans.

  3. In a frying pan, sauté the garlic, onion, bell pepper, cumin, basil, oregano, red pepper, lime, salt & pepper until the bell pepper is soft. Add to the beans in the pot.

  4. Add the tomato puree & canned chilies in the pot and simmer over low heat for about 45 minutes

NOTE
** If the thought of spending a lot of time soaking dried beans doesn’t sound good, then go ahead and use the canned ones and substitute in the recipe after the step 1.
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Marinated Bell Peppers

September 1, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(I got this from Rick)

Ingredients

 

2-3

2 drops

2 Tbsp

**Some

**Some

**Some

Bell peppers, whole

Liquid Smoke

Rice vinegar, seasoned

Garlic powder

Onion powder

Black pepper

Instructions

 

  1. Broil to whole bell peppers for 2-3 minutes

  2. Hold under cold running water to peel the skin off

  3. Thickly slice peeled peppers into a bowl.

  4. Add the rest of the ingredients.

  5. Serve as a side dish with dinner.

  6. Very Italian.

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Beans – Pintos or Pinks

September 1, 2008 in Side Dishes by Moogie | 1 comment

Ingredients

 

 

2 lb.

1

To cover

2-3 cloves

1

1 sm can

½

1 tsp

2 Tbsp

Some

Some

 

Beans, pinto or pink, dried

Ham shank or ham hock***

Water

Garlic, minced

Onion, chopped

Tomato sauce

Bell pepper, chopped

Cumin

Chili powder

Salt

Pepper

 

***Can use bacon instead of ham, but you have to fry the bacon first.

 

Instructions

 

  1. Boil ham & beans in the water until the beans are soft. This could take awhile – hours – some people soak the beans over night.

  2. Saute the onion, garlic, bell pepper, cumin, chili powder together. Add the tomato sauce and fry a bit more and add this mixture to the beans in the pot.

  3. Simmer to mingle flavors.

  4. Salt & pepper to taste.

Note

OK – this recipe was given to me by Grandma years ago. ALL the ingredients are estimates. The recipe may have changed since then, but this one was given to me in the 1980’s sometime.

 

I admit to cheating sometimes by purchasing canned, cooked pinto beans, sautéing the other ingredients together and adding them to it, instead of starting with dried beans. IN FACT, I know Grandma did this on occasion when she was in a hurry.

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Chile Relleno

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

  • 1 Large Can Chilis, Canned Ortega or Whole/Fresh Poblano's
  • 1 Lb Cheese, Cheddar or Monteray Jack(or both), grated
  • 4 eggs
  • 1 cup Milk
  • 1/4 Tsp Baking Powder
  • 2 Tbsp Flour
  • 1 Small can Tomato Sauce

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 8” square pyrex baking dish.

  3. Split chilis open, wash out the seeds & stem & pat dry with a paper towel

  4. You will need half of the chilis for the bottom layer and half for the top, so make sure you purchase enough cans to do this.

  5. Place a layer of chilis, opened flat, on the bottom of the pyrex dish.

  6. Cover with the grated cheese.

  7. Beat eggs, milk, flour & baking powder together and pour over the cheese.

  8. Cover with another layer of chilis placed flat on top

  9. Drizzle the tomato sauce over the last layer of chili’s. (You can use any kind of thin sauce you want)

  10. Bake until firm, for about 30 – 35 minutes.

  11. This can be served warm as part of your dinner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

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Polenta - The Easy Way

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

1 cup

3 ¼ cups

1 tsp

1 Tbsp

 

 

Polenta meal

Lukewarm water

Salt

butter

 

Instructions

 

  1. Preheat oven to 350o.

  2. Oil (pam) a 8” square pyrex cooking dish.

  3. Place all ingredients in the pryex baking dish and stir until blended

  4. Bake uncovered for 50 minutes

  5. Run a fork through the polenta mixture and bake 10 more minutes.

  6. It’s up to you what to serve it with. Suggestions: Serve with butter and parmesan cheese or a tomato based sauce.

NOTE:

When Uncle Fred tried to order Polenta in a restaurant in Italy, he was told it was “peasant” food and that they didn’t serve it.

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Potatoes Parmesan

August 31, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

4

1/3 cup

1/3 cup

1 Tbsp

¼ to ½ stick

2

Some

some

 

Potatoes, russet

Parmesan cheese, grated

Italian bread crumbs

Mrs. Dash

margarine/Butter/Olive Oil(your pick)

Eggs, beaten

Salt

pepper

 

Instructions

 

  1. Preheat oven to 350o.

  2. Combine the parmesan cheese, bread crumbs & Mrs. Dash in a bowl and set aside.

  3. Prepare 1 or 2 cookie sheets.

  4. Wash & dry potatoes, leaving skin on.

  5. Cut potatoes lengthwise so you have large, flat slices. About 3-4 slices per potato.

  6. Dip the slices first into the egg mixture and then dip in the bread crumb mixture.

  7. Lay the potatoes in a single layer on the cookie sheet(s), sprinkle with salt & pepper to taste.

  8. Dribble or brush a little of the margarine/butter/olive oil onto the tops of each slice.  VERY IMPORTANT STEP!

  9. Bake for 45 - 55 minutes, until brown & crispy.

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Broccoli Casserole

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(This is classified as a Grandma “comfort” food.)

Ingredients

 

 

2-3 bunches

1 can

½ cup

½ tsp

some

 

 

Broccoli, pieces, steamed

Soup, cream of chicken

Mayonnaise

Curry powder

Cheese, cheddar

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare a 9 X 12” pyrex baking dish.

  3. Steam the broccoli pieces and place in the pyrex dish.

  4. Combine the soup, mayonnaise & curry powder together. Thin with milk if it is too thick, and pour over the broccoli.

  5. Sprinkle grated cheese over the top.

  6. Bake for 30 minutes.

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Death by Potatoes

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(the ULTIMATE of Grandma’s “comfort” foods)

Ingredients

 

 

4 cups

 

8 oz.

1

½ tsp

To taste

To taste

Some

 

Potatoes, mashed

(Probably 6 or so good sized potatoes cooked & mashed)

Cream cheese

Egg, beaten

Onion salt

Salt

Pepper

Cheese, cheddar

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare (pam) a 10 X 12” pyrex cooking dish.

  3. Combine mashed potatoes, cream cheese, egg, onion salt, salt & pepper.

  4. Put mixture in the pyrex dish & sprinkle with grated cheese.

  5. Bake about 30 minutes

NOTE:

This recipe can be made ahead and kept in the refrigerator overnight, which is good when you are trying to make a large dinner. The only difference is that you will need to cook it about 10 minutes or so longer

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Zucchini Fritata

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

(Fritata means fried, but my grandma bakes hers)

Ingredients

 

 

3 ½ cups

1 onion

1 sm jar

2 cloves

½ cup

Some

½ tsp

1 cup

5

½ cup

 

Zucchini, sliced thinly

Onion, chopped

Artichoke hearts, marinated, chopped

Garlic, minced

Mushrooms, fresh, sliced

Parsley, fresh, diced

Basil, dried leaves

parmesan cheese, grated

eggs

Bisquick

 

Instructions

 

  1. Preheat oven to 325 - 350o.

  2. Prepare a 9” square pyrex baking dish. (!!- I thought you were supposed to use the bigger size pan.)

  3. Saute the zucchini, onion, artichoke hearts, garlic, mushrooms, parsley & basil together – about 5 minutes & set aside.

  4. In large bowl, beat the eggs, parmesan cheese & bisquick together.

  5. Combine the sauted mixture with the egg mixture.

  6. Pour into the pyrex dish you think it fits in.

  7. Bake until set in center and golden brown on top - about 30 – 35 minutes.

  8. This can be served warm as part of your dnner or at room temperature, cut up in small squares, as an hors d’ oeuvres.

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Easy Zuchinni Side-Dish

August 30, 2008 in Side Dishes, Vegetarian by Moogie | No comments

Ingredients

 

 

5 large

1 large

1

2-3 tsp

¼ cup (or less)

2 tsp

To taste

To taste

1 cup (approx)

 

Zucchini, sliced

Onion, sliced

Bell pepper, sliced (green or red)

Garlic, minced

Olive oil

Basil

Salt

Pepper

Parmesan cheese

 

Instructions

 

  1. In large, flat frying pan, sauté the zucchini, onion, bell pepper, garlic & spices until the zucchini is cooked to the doneness you prefer.

  2. Leave the zucchini mixture in the frying pan, but pull off the burner.

  3. Spread the zucchini evenly in the frying pan, sprinkle as much parmesan cheese as you like over it, cover with a lid, and let it sit for 2-3 minutes to let the cheese melt.

  4. Serve as a side dish.

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