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Recent Recipes

Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Sweet Potato Casserole

Comments (0) | Monday, October 17, 2011

Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into quarters
  • 1 cup packed brown sugar
  • 1/2 cup butter, cut up
  • 1/4 cup milk
  • 4 eggs, lightly beaten
  • 3-4 Tbs lemon juice
  • stir ins and/or toppers (see below)
Directions:
  1. In a dutch oven cook potatoes, covered, in enough boiling salted water to cover for 25-30 minutes or until tender; drain and return to pan.
  2. Preheat oven to 350*F.  Slightly mash potatoes with a potato masher.  Stir in sugar, butter, milk, eggs, lemon juice, and, if desired, one of the stir-ins; stir until well combined.  Transfer sweet potato mixture to a greased 3 qt. rectangular baking dish.  If desired, top with one of the toppings.
  3. Bake, uncovered, for 30-35 minutes or until heated through.  Makes 8-12 servings.
Stir-Ins: choose one if desired
  • 1/2 cup peanut butter (adds creaminess)
  • 2 Tbs orange peel (for tart flavor)
  • 2-4 tsp red curry paste (for Indian spice)
  • 4 tsp pumpkin or apple spice +1 tsp black pepper (for harvest flavor)
Toppers: choose one if desired
  • Peanuts and coconut (Far-East flair)
  • Bacon and Rosemary (Smoky depth)
  • Onion and garlic (earthy flavor)
  • Smoked almonds (salty crunch)


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Cilantro Lime Rice

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Ingredients:

  • 2 cups water
  • 1 cup rice
  • 3 Tbs olive oil
  • 2 cloves garlic, minced (1 tsp)
  • 1 tsp grated lemon zest
  • 1 Tbs lime juice
  • salt to taste
  • 2 cups finely chopped fresh cilantro
  • 2 cups baby spinach, finely chopped
  • 3 scallions, finely chopped
  • salt to taste
Directions:
  1. In a large saucepan, bring the water to a boil.  Add the rice, olive oil, garlic, leon zest, lime juice, and salt and reduce to medium heat.  Stir gently, cover and simmer slowly for about 25 minutes, or until the rice is tender.  Leave the rice covered so the steam stays in, making the rice fluffy.  
  2. Transfer the rice to a large mixing bowl.  Add the cilantro, spinach, scallions, and salt.  Combine thoroughly.
Nutrition facts:
  • 290 cal
  • 11g fat (1.5g sat)
  • 5g protein
  • 44g carbs
  • 35mg sodium
  • 0mg cholesterol


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Havana Black Beans

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Ingredients:

  • 1 Tbs olive oil
  • 1/2 medium onion, finely chopped
  • 1/2 medium red pepper, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 1 clove garlic, minced (1/2 tsp)
  • 1 tsp cumin
  • 1 tsp dried thyme, or 1 Tbs fresh
  • 2 bay leaves
  • 1 tsp canned chipotle chilies, minced with sauce
  • 2 (15 oz) cans cooked black beans, rinsed and drained well
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp lime juice
  • salt to taste
  • 2 scallions, finely chopped
  • 1/2 cup finely chopped fresh cilantro
Directions:
  1. Heat the olive oil in  a medium saucepan, and saute the onion for 3 minutes, until it is golden brown.  Add the peppers and garlic; continue to saute for 2 minutes.  Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
  2. Add the black beans, water and coconut milk to the pot, and stir well.  Simmer the beans for 10-15 minutes.  Stir in the lime juice and salt.
  3. Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.
Nutrition facts:
  • 280 cal
  • 11g fat (6g sat)
  • 13g protein
  • 34g carbs
  • 0mg cholesterol
  • 780mg sodium


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Checkerboard Sweet Potatoes

Comments (0) | Sunday, October 9, 2011

Ingredients:

  • 3 lbs. sweet potatoes, peeled and cut into 2 inch chunks
  • 1/2 cup whole milk
  • 4 Tbs. butter
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/4 cup brown sugar, packed
  • 1 tsp. pumpin pie spice
  • 1/4 tsp. salt
  • 20 marshmallows
  • 40 pecan halves
Directions:
  1. Cover sweet potatoes with cold water and bring to boil.  Reduce to a simmer and cook 12-15 minutes or until knife tender.  Drain and return to pot.  Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
  2. Transfer mixture to a 2 1/2 qt. oval casserole dish; smooth out top.  Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered in a checker board pattern.
  3. Bake at 350* F for 25-30 minutes, or until marshmallows are browned and puffed.
Yield: 8 servings

Nutrition facts:
  • 343 calories
  • 11g fat (4g saturated)
  • 5g protein
  • 59g carbs
  • 6g fiber
  • 191mg sodium
  • 17mg cholesterol


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"Cafe Rio" Style Black Beans

Comments (0) | Thursday, October 6, 2011


Ingredients:


  • 2 TB olive oil
  • 2 cloves garlic, minced
  • 1 tsp. Cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 cup tomato juice
  • 1 1/2 tsp. Salt
  • 1 TB fresh chopped cilantro

Directions:

In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir until heated through. Just before
serving, stir in the cilantro.


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"Cafe Rio" Style Rice

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Ingredients:


  • 2 cups water
  • 2 tsp chicken bouillon
  • 2 tsp minced garlic
  • 1/4 bunch cilantro
  • 1/2 can diced green chilies
  • 1/4 tsp salt
  • 1/4 onion
  • 1 cup rice

Directions:

Blend cilantro, chilies, and onion together in a blender or food processor. Bring water to
boil and add all ingredients, cover and simmer for 20-30 minutes, until rice is ready.


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Broccoli with Garlic Butter and Cashews

Comments (0) | Sunday, September 25, 2011

 
Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 pounds fresh broccoli, cut into bite size pieces
  • 1/3 cup butter
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/3 cup chopped salted cashews

Directions

  1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
  2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. 
recipe from http://allrecipes.com/recipe/broccoli-with-garlic-butter-and-cashews/detail.aspx 


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Whipped Sweet Potato Bake

Comments (0) | Wednesday, September 14, 2011


Prep: 10 min.      Serves: 10

Ingredients:
  • 3 cans (15 oz. each) sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 cups mini marshmallows
Directions:
  1. Preheat oven to 350* F.  Beat sweet potatoes, butter, cinnamon, salt and nutmeg in medium bowl with electric mixer on medium until well blended.
  2. Spoon into lightly greased 1 1/2 qt. baking dish; top with marshmallows.
  3. Bake 15-20 min. or until sweet potato mixture is heated through and marshmallows are lightly browned.


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