Tag Archives: side dish

November 14, 2010 · 9:43 pm

Thanksgiving: “Bacon Beans”

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This side dish comes together really quickly for a great Thanksgiving vegetable. With all of the heavy items on the table: mashed potatoes, gravy, stuffing, sweet potatoes- I like to have a vegetable that is crisp and tender and tastes fresh. These green beans are perfect for that.

Of my five children, only one of them thought that they liked green beans. Until I added bacon. It is amazing what a little bit of bacon will do! Adding some nuts and garlic didn’t hurt anything either. This is the one vegetable I cook where there are NEVER leftovers. They go back for seconds on this dish before anything else on the table. What a change! Whenever they smell bacon cooking around dinner time, the first question out of their mouths is, “Are you making bacon beans?”

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I love to use these skinny French green beans, sometimes called filet beans. They are super tender and very flavorful; not at all stringy. They cook very quickly, less than 5 minutes. Be sure not to overcook, or they will be mushy. Both Costco and Sam’s Club carry French beans (different brands, however). I think the one below is from Costco. You can also use regular green beans, but I really love these skinny ones. Bonus: they come with the ends already snapped. No advance prep necessary!DSC02693-1

RECIPE:

Garlic Green Beans with Bacon and Pine Nuts

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1 lb French green beans (or regular beans, snapped)
6-8 slices bacon, chopped
¼ cup pine nuts or sliced almonds
scant 1/8 tsp garlic powder (optional)

In a skillet, combine beans and about ½ cup water. Add a small amount of salt to the water, if desired. Bring to a boil; cover pan and cook beans for 3-5 minutes, or until beans are crisp-tender. Do not overcook. Drain water and place beans in a serving dish.

Cook bacon in the same skillet until almost crisp. Drain excess grease, leaving 1-2 Tbs of drippings. (If you are using precooked bacon, and there are no drippings, add 1-2 Tbs butter to pan). With bacon still in the pan, add pine nuts or almond slices and cook until nuts are lightly toasted (about 2 minutes). Stir in garlic powder, if using.

Add green beans back to the pan and stir to combine and warm beans.

NoEmptyChairs.me

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November 10, 2010 · 1:49 pm

Thanksgiving: Roasted Garlic Stuffing

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When it comes to stuffing, I stand firmly on the “outside of the turkey” argument. I am not a fan of soggy stuffing straight from the bird. Or that you have to overcook your turkey in order to bring the stuffing to a safe temperature.

The problem with this can be: how do you fit everything in the oven that needs to be baked and have it all hot at serving time. Especially when you only have one oven. I am experiencing some serious Dual-Oven-Envy at my house. Especially at holiday times.

Solving the problem of competing oven-needing foods is doable with a little advance preparation. Pies can be cooked the day before. Rolls can be prepared and partially pre-baked (more on this later this week). But what about things that need to be cooked same day?

An appliance that can be used to your advantage here is your Crock Pot. With stuffing, however, I really like the crispy bread edges that you can only get in the oven. So I compromise: early in the day, before I put the turkey in the oven, I bake my stuffing at 400°F for 30 minutes, ensuring perfectly crispy edges. I then transfer the stuffing to my crock pot, set it on the lowest heat possible, and keep it warm in the crock pot while the turkey cooks. If you are not making a huge amount of stuffing, some oval casserole dishes will fit directly into the bottom of a large crock pot. If not, just scoop the stuffing into the crock pot, trying to keep the crisp top edges on the top in the crock pot as well.

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This is a pretty standard bread stuffing recipe, with the addition of roasted garlic and dried cranberries. I love the contrast between the smoky flavor of the roasted garlic and the sweet tang of the cranberries. Need help roasting garlic: click through to How To . . . Roast Garlic. It is pretty simple.

You can also add mushrooms, but I usually leave them out to appease my Mushroom-Hating-Children. Occasionally, however, I will chop them finely in the food processor, and then no one is the wiser.

You can use store-bought bread cubes, or make your own (highly recommended). Cube several different varieties of bread: white, wheat, rye, English muffins, bagels—all those ends that no one wants to eat. Spread in a single layer on large baking pans. If you have the time, and the humidity is not too high, just leave them sitting on the counter for 2-3 days to dry out. Stir them around occasionally. Be careful though: these sandwich ends that no one wanted to eat yesterday become just like candy to little fingers when they are turned into bread cubes. So start with more bread than you think you will need. Also: the bread will shrink as it dries, so start with more fresh bread than the dried cubes called for in the recipe.

If you are short on time, dry them in the oven at a very low heat (200°F max), stirring often. It will take about 1 hour to dry the bread in the oven.

RECIPE:

Roasted Garlic Stuffing

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½ cup butter
2 cups chopped onion
2 cups chopped celery
1 cup sliced or finely chopped mushrooms, optional
1 head of garlic, roasted (about 10 cloves)  <see How To. . . Roast Garlic>
12-13 cups dry bread cubes
1 tsp poultry seasoning
1 Tbs fresh sage, finely chopped or 1 tsp dried sage
1 ½ tsp salt
½ tsp pepper
2 tsp fresh thyme, chopped or 1 tsp dried thyme
½ tsp marjoram
2 cups turkey or chicken broth (additional if needed)
1 cup dried cranberries, optional

Sauté onion, celery and mushrooms in butter. Crush roasted garlic cloves and stir into skillet. Pour vegetables over bread cubes in a large bowl. Mix in seasonings. Stir in enough broth to moisten. Stir in cranberries, if desired. Place in a covered casserole dish and bake at 325°F for 1 hour (or 400°F for 30 minutes).

COOKING TIPS: Stuffing can be prepared the day before and refrigerated overnight. If oven room is a problem, cook stuffing early in the day (before you put the turkey in the oven) for 30 minutes at 400°F. Transfer stuffing to a crock-pot and heat on very low heat until serving time.

Yield: this makes a lot! About 15-20 good-sized servings

NoEmptyChairs.me

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November 8, 2010 · 12:58 pm

Thanksgiving: Cranberry Sauce with Orange & Cinnamon

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Thanksgiving is rapidly approaching. Now is the time to start planning your menu. Over the next week, I will share some of our family’s favorites.

We love our cranberry sauce around here, especially on leftover turkey sandwiches the next day. The addition of orange peel and juice, and a hint of cinnamon gives this cranberry sauce a nice tang. The picture above is a Sugar Free version, made with stevia. The recipe below includes instructions for making it with full sugar or a sugar substitute. In the past I have had problems getting a proper gel with sugar substitutes, so I now add a little unflavored gelatin (Knox). I like it sprinkled with toasted finely chopped pecans, but the kids don’t like it as much this way, so I usually leave it plain.

RECIPE:

Cranberry Sauce

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½ cup water
½ cup fresh orange juice (or additional water)
1 cup sugar or sugar substitute (Stevia, erythritol, Splenda) **
1 tsp Knox gelatin (only if using sugar substitute)
1 cinnamon stick
1 tsp fresh grated orange peel
2 cups fresh or frozen cranberries
½ cup toasted pecans, optional

Place water in a medium saucepan. If using a sugar substitute, sprinkle gelatin over water and let stand 5 minutes. Heat to a boil. Stir in orange juice, sugar (or substitute), cinnamon stick, and orange peel. Return to a boil; boil 5 minutes. Stir in cranberries, return to a boil. Boil 5 minutes or until cranberries pop. Remove from heat and remove cinnamon stick. Serve warm or cold with toasted pecans.

**NOTE: Sugar substitutes vary a lot in sweetness, especially stevia. I use Sweet Leaf brand powdered stevia and usually use about ½ teaspoon. Start on the low side; taste cranberry sauce and add more to your taste, if necessary. You can also use part sugar/part sugar substitute.

NoEmptyChairs.me

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November 2, 2010 · 9:52 pm

Not Just for Summer: Open-Faced Sloppy Joes and Baked Beans

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Sloppy Joes with Baked Beans is always sure to please even the pickiest of eaters in my house. Again it is all about the toppings around here: cheese and sliced green onions go perfectly with the simmered savory meat.

I know that baked beans are traditionally a summer barbecue food, but I prefer to make them when it is cold outside and I need to heat the house up with some extended oven baking time. I usually start with canned beans because I am rarely successful in getting good finished texture when cooking this with dried beans.

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Want the convenience of canned beans at the price of dry beans? Can your own with a pressure canner: 1 cup beans + 1 tsp salt in each quart jar. Add hot tap water, leaving 1” headspace. Process in a pressure canner at 15 lb pressure for 60 minutes.

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Some in our family like to eat our Sloppy Joes open-faced. When I don’t have homemade bread on hand, I serve the Sloppy Joes on these thin sandwich breads, toasted:060610 009-1RECIPES:

Sloppy Joes

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2- 2 ½ lb ground beef
1 onion, diced
½ of a red or green bell pepper, finely diced
4 cloves garlic, crushed
¼ cup packed fresh parsley, chopped or 1 Tbs dried parsley
1 ½ cups water
1 can (6 oz) tomato paste
½ cup ketchup
1 Tbs chili powder
½ Tbs brown sugar (or golden low-carb sweetener)
2 Tbs Worcestershire sauce
1 Tbs red wine vinegar
½–1 tsp kosher salt
1 tsp dry mustard
½ tsp crushed red pepper flakes
¼ tsp Tabasco sauce
¼ tsp black pepper
Pinch ground cloves

Hamburger buns or Homemade Bread, toasted
Shredded cheese
Sliced green onions or finely chopped red or yellow onions

Brown ground beef in a large skillet until thoroughly cooked; drain fat. Add onion, red or green pepper, garlic, and parsley to the skillet. Cook until onions are translucent.

Add remaining ingredients (except buns and toppings) and simmer, covered, for 15-20 minutes. Uncover and continue to simmer for an additional 10-15 minutes, or until Sloppy Joes are thickened as desired.

Serve over toasted buns (open-faced or full buns) with shredded cheese and onions for toppings.

**NOTE: Use a food processor to chop the onion, peppers, garlic, and parsley if you want fine pieces that are less noticeable to children!

NoEmptyChairs.me

Baked Beans

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8-12 oz bacon
1 onion, chopped
2 cans (16 oz) white beans, drained and rinsed
2 cans (16 oz) pinto beans, drained and rinsed
1 can (16 oz) tomato sauce
½ cup water
2 Tbs Worcestershire sauce
2 Tbs molasses
2 Tbs Dijon mustard
2 Tbs brown sugar
1 tsp salt
1 tsp liquid hickory smoke flavoring
½ tsp fresh ground pepper
1/8 tsp ground cloves

Chop bacon and cook until almost crisp. Remove bacon from pan; drain grease, leaving 2-3 Tbs drippings in the pan. In the bacon drippings, sauté onion until soft. Combine bacon and onion with remaining ingredients in a 2-quart baking dish. Cover and bake at 300°F for about 3 hours (or 325°F for 2 hours), stirring every 30-45 minutes. Add additional water if the beans begin to stick to the pan.

Or cook in a crock-pot on low for 6-8 hours.

NoEmptyChairs.me

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October 11, 2010 · 8:18 am

End of Summer Produce: Greek Tomato Salad

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We are still getting a few ripe tomatoes off of our garden tomato plants, but with nights getting cooler and days getting shorter, most of our tomatoes still look like this:

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So here is one last summer tomato salad. When we start getting frost warnings, which could be any time now, I will bring in all of my green tomatoes and make some Green Tomato Salsa.

RECIPE:

Greek Tomato Salad

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3-4 tomatoes, chopped
3 small pickling cucumbers or 1 English seedless cucumber,
——– chopped (peeled if skin is tough)
½ red pepper, chopped
1 small red onion, chopped
¼ cup olive oil
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
1 Tbs fresh oregano, finely chopped (or ½ tsp dried)
½ tsp Greek seasoning, optional
½ tsp kosher salt
½ tsp fresh ground black pepper
4 oz feta cheese, crumbled

Combine tomatoes, cucumbers, red pepper and onion. Stir together remaining ingredients, except feta. Pour over salad. Serve right away, or refrigerate. Stir in feta just before serving (or serve on the side to be sprinkled on).

NoEmptyChairs.me

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September 11, 2010 · 10:06 pm

Chicken with Red Thai Peanut Sauce and Cucumber Salad

One more grilling recipe while the weather is still warm!

Asian flavors make a frequent appearance at our dinner table. Thai is one of my personal favorites. It can be made as spicy or mild as you like by adjusting the curry paste or red peppers. This chicken can either be prepared on the grill, or inside in a skillet.

I used the last of the Thai basil from my garden in this, but it is also good with chopped cilantro.

When I cook it inside, I pound the chicken flat first, so that it will cook more quickly. On the grill, I leave the chicken pieces unpounded. The sauce is made from coconut milk, peanut butter and red curry paste, plus a few other standard Asian ingredients (ginger, garlic, soy sauce). The sauce goes together quickly with the use of a regular blender (although, after a cooking demo today, I am feeling some serious Vitamix envy!)

This Thai cucumber salad was a nice accompaniment to the chicken. It is light, just a little sweet, and a little spicy. Made with my favorite little pickling cucumbers.

RECIPES:

Chicken with Red Thai Peanut Sauce

1 can unsweetened coconut milk
1/3 cup peanut butter
2 tsp peeled and grated fresh ginger
4 cloves garlic
¼ cup soy sauce
2 Tbs rice vinegar
1 Tbs brown sugar or 5 drops liquid stevia
2 tsp red Thai curry paste
1 tsp chicken bouillon

4-6 boneless, skinless chicken breasts
salt and fresh ground black pepper to taste
about 2 Tbs peanut oil
3-4 Tbs finely chopped Thai basil or cilantro

In a blender combine first 9 ingredients. Blend until combined.

Put each chicken breast inside plastic bag or between plastic wrap and pound to even 1/2 inch thickness. (*NOTE: Pounding the chicken will make it cook quickly on the stovetop. Alternately, you could grill the unpounded chicken breasts on an outdoor grill)

Heat 2T oil in a large skillet. Season chicken with salt and black pepper, then add chicken to pan and sauté until chicken is cooked through. If you need to cook your chicken in batches, then keep chicken warm (on a plate under foil) while cooking additional chicken.

Add sauce to pan. Scrape off browned bits from the bottom of the pan. Turn off heat and mix in chopped Thai basil or cilantro. Serve immediately over warmed chicken breasts, with additional chopped Thai basil or cilantro for garnish, if desired.

NoEmptyChairs.me

Thai Cucumber Salad

4-6 small pickling cucumbers, sliced
½ of a small red onion, thinly sliced
½ cup chopped cilantro
¼ cup olive oil
¼ cup rice vinegar, unsweetened
¼ cup fresh lime juice (or use additional 1/4 cup rice vinegar)
2 cloves garlic, minced
1 Tbs sesame oil
5 drops liquid stevia (or 1 Tbs sugar)
1 tsp kosher or sea salt
¼ tsp dried crushed red pepper flakes

Mix sliced cucumbers, onion, and cilantro in a bowl. Stir together remaining ingredients. Pour over cucumbers.

NoEmptyChairs.me

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