Recipezaar: Grains,Side Dishes recipes

Quinoa With Spinach and Feta Cheese

Wed, 08 Apr 2009 01:55:02 -0400

Healthy, tasty, a very nice side dish or double for a main course. Serves 2. -- posted by Kasha

Tuscan Bread Salad

Wed, 08 Apr 2009 11:45:35 -0400

Haven't tried this yet; clipped it from the local newspaper. "Use a good-quality bread, and reduce the basil and celery leaves to taste if you wish. Chef Glen Manzer suggests using the tender celery leaves from the heart of the stalks. He likes this dish with a simple roast chicken and Chianti." The bread for this salad can be seasoned and toasted before, if you wish. Other additions to the salad can be added, such as buffalo mozzarella, olives, cooked eggs, or poached tuna belly. -- posted by frozen_rain

Bacon Sage Polenta

Wed, 08 Apr 2009 14:51:16 -0400

I do adore polenta - so versatile, so yummy, so filling, and so inexpensive! This recipe was posted on the Blue Kitchen blog. -- posted by Sweet Jezebel

Quinoa Pilaf With Pine Nuts

Thu, 09 Apr 2009 02:13:19 -0400

This is hands down my favorite basic way of preparing quinoa. The Incas called quinoa "the mother of all grains" and I think it is such a nutritious and under used grain. Since it contains a balanced set of amino acids it is a complete protein source and best of all, it is gluten free. I use it instead oatmeal in the morning oftentimes (that recipe will be coming up)! This recipe is from Ellie Krieger and it's just a wonderful side dish or leftover snack. -- posted by dimply dots

Savory Oatmeal With Scallions and Soy Sauce

Tue, 21 Apr 2009 01:11:13 -0400

A delicious, savory side dish of oats. For a soupier, more congee-like presentation, add more water. Adapted from a recipe by Erin Zimmer at Serious Eats, as inspired by Mark Bittman. Note: time is 5 min for rolled oats, 25 min for steel-cut oats. -- posted by DrGaellon

Comforting Cabbage Apple Kugel

Wed, 22 Apr 2009 00:25:16 -0400

This is a wonderful, mildly sweet kugel from Crescent Dragonwagons cookbook, "The Passionate Vegetarian". The cabbage, slowly cooked, almost caramelizes. You can add ¾ tsp. cinnamon and/or ½ cup toasted chopped walnuts or almonds. -- posted by blucoat

Barley With Vegetables

Thu, 23 Apr 2009 01:10:56 -0400

This was an experiment cooking barley for the first time. It turned out fairly good. I'll probably make a few adjustments for the next time. I'm posting just to find out the calorie information. -- posted by eatingrealfood

Corn Bread Dressing Terrine With Bacon and Sage

Mon, 04 May 2009 14:09:15 -0400

A new guise for corn bread dressing. Here the components are mixed together and baked in a rectangular pan instead of in the bird. It's sliced for serving. Make the corn bread recipe that's posted with it or substitute your own favorite or purchased cornbread. Originally from a December 1989 Bon Appetit that featured "Festive Holiday Menus". -- posted by Leslie in Texas

Barley With Dried Mushrooms

Mon, 04 May 2009 14:45:07 -0400

From Bittman's "The Best Recipes in the World." -- posted by Debbie R.

Sauteed Cherry Tomato Couscous

Mon, 04 May 2009 20:14:47 -0400

A very good, refreshing and healthy side/salad. Perfect for summer -- posted by Rev.CCJ

Spanish Quinoa With Figs and Pimientos

Tue, 05 May 2009 16:56:50 -0400

I love the nutty flavor of quinoa. This is so good and healthy for you. Remember when using quinoa you have to rinse, rinse, rinse. -- posted by Samantha in Ut

Quinoa With Chickpeas and Spinach

Fri, 08 May 2009 11:50:53 -0400

Vegetarian recipe from Albi and Walthers, Greens Glorious Greens. -- posted by FrVanilla

Vegetable Barley Salad

Sat, 09 May 2009 00:46:52 -0400

This is adapted from the monthly Sobeys Our Compliments magazine. I did make a couple of changes to suit our palates. -- posted by Lori Mama

Tabbouleh Salad

Tue, 19 May 2009 15:50:15 -0400

Memorial Day is coming fast! This is a wonderful (and healthy) salad perfect to kick-off Summer grilling and BBQ! -- posted by Corrinne J

Lamb Kabobs With Bulgur Pilaf

Thu, 21 May 2009 02:10:14 -0400

This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning. -- posted by Halcyon Eve

Barley Pilaf

Tue, 26 May 2009 01:31:43 -0400

This barley pilaf is excellent with roast pork or beef. From a November 1985 issue of Bon Appetit in a "Delicious Do-Ahead Dinner Meals" feature. -- posted by Leslie in Texas

Whole Wheat Spaetzle

Wed, 27 May 2009 22:37:42 -0400

from the tv show, Chef at Home Chef: Michael Smith -- posted by Chef #1280021

Savory Oat Cakes

Thu, 28 May 2009 01:43:05 -0400

Some people, like me, just don't like sweet things in the morning. These oat cakes are quick, easy, healthful and best of all savory. We grow our own veggies so they are the freshest, most organic possible. Can be wrapped and eaten out-of-hand for a mid-morning snack or even served as a side dish for dinner. -- posted by The Rabbit

Black Bean and Quinoa Salsa

Sun, 31 May 2009 20:02:10 -0400

This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. I got the recipe from another website, but altered it to be spicier. -- posted by Chef #1282367

Tabouli & Chickpea Couscous Salad

Sun, 31 May 2009 20:27:48 -0400

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you. -- posted by **Mandy**

Parmesan Couscous

Sun, 31 May 2009 20:34:59 -0400

A light, delicate, flavorful side dish that pairs well with chicken and seafood! This is my absolute FAVORITE couscous recipe ever!! -- posted by ChicagoRN

Riverhouse Corn Bread (Onion Hoecake)

Mon, 08 Jun 2009 01:55:54 -0400

Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.* -- posted by Leslie in Texas

Double Cheese Polenta

Mon, 08 Jun 2009 02:21:23 -0400

Serve this creamy cheesey polenta as a side dish for almost anything, although it's especially good with Italian-style lamb shanks or osso buco. From an August 1986 issue of Bon Appetit in the "Cooking Class" feature. -- posted by Leslie in Texas

Parmesan Pull-Apart Mini-Bundts

Wed, 17 Jun 2009 14:39:45 -0400

Simple, tasty and cute. What more could you ask for. -- posted by 2SpiceItUp

Asian Style Barley

Tue, 23 Jun 2009 01:22:09 -0400

I love barley - but most of the recipes I find are soups or a mushroom-y pilaf. This recipe comes from the food blog Culinary Disasters, and offers a different option. -- posted by Sweet Jezebel

Lentils With Lovage

Fri, 26 Jun 2009 16:29:45 -0400

This is low in fat and high in protein and fiber, seasoned with lovage adding it flavor of anise and celery and helps reduce flatulence or colic by expelling gas. -- posted by ~Rita~

Quinoa Dressing With Pork Roast

Sun, 28 Jun 2009 17:37:27 -0400

From Recipes for Food Allergies by Marilyn Gioannini. Using quinoa as a substitute for bread in dressing is an inspired idea. If you try no other recipe for quinoa, try this one, and you will not be disappointed. -- posted by NELady

Warm Barley and Soybean Salad

Sun, 28 Jun 2009 17:41:24 -0400

Cooking Light, JANUARY 2001 -- posted by dicentra

Grits and Greens

Sun, 28 Jun 2009 17:43:34 -0400

This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon. -- posted by breezermom

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

Mon, 29 Jun 2009 11:18:19 -0400

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Sirens Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving. -- posted by blucoat

Corn Griddle Cakes

Sat, 04 Jul 2009 14:04:04 -0400

This recipe is a cross between South American arepas and traditional pancakes. They make a great side with barbecued meats, or they can be served with butter and honey at breakfast. These cakes can be made ahead and reheated in a 400° oven. Source: Chef Adam Perry Lang -- posted by Brookelynne26

Bulgur Wheat and Peach Salad

Fri, 10 Jul 2009 12:49:15 -0400

Wow is this good and so easy! You could easily add a can of drained and rinsed black beans to make a fabulous vegan meal. I left out the mint and loved it. The recipe says feel free to make this a day ahead of time, as it refrigerates well. Recipe originally from Cooking Light July 2009. -- posted by JanuaryBride

Wheat Berry Salad With Walnuts and Dried Cherries

Sun, 12 Jul 2009 10:01:28 -0400

I love wheat berries and enjoy them in salads. I am posting a few wheat berry salads from different books and websites. This is my riff on an Ellie Krieger Wheat Berry Salad from the Food Network website. Plan ahead, wheat berries should be soaked overnight before cooking and this time is not included with the prep or cooking time. -- posted by Garlic Chick

Millet With Baby Spinach- Side Dish or Warm Salad

Mon, 13 Jul 2009 15:54:05 -0400

A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand) -- posted by **Jubes**

Farro and Leek Pilaf

Mon, 13 Jul 2009 17:28:42 -0400

This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. Weve had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish Should work with barley, insteadtry it and let me know! -- posted by sazz

Tabbouleh

Tue, 14 Jul 2009 01:40:11 -0400

Delicious and fresh flavors. It's good for you, too! Cook time is resting time. -- posted by Chele D

Delicious Easy to Make Quinoa!

Thu, 16 Jul 2009 14:20:26 -0400

I read this recipe in a cookbook, but when I decided to make it, I put my own twist on it. It turned out delicious! It is a simple elegant dish to make, and everyone will enjoy! You can add in any other vegetables you have on hand *Original recipe is in "Hip Kosher"* -- posted by Chef #1325971

Hush Puppy Corn Cakes

Fri, 17 Jul 2009 14:09:54 -0400

Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each. -- posted by DrGaellon

Wheat Berry Salad With Red Fruit

Sun, 26 Jul 2009 13:42:14 -0400

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrettea winning combination. A perfect side dish to take to a potluck or simply serve it over a bed of peppery arugula for vegan lunch. Recipe from Eating Well March/April 2007. NOTE: cooking time is resting time. If you wish to sweeten your salad up a bit but don't have Agave, feel free to sub 1 T of honey. Also of note, using peaches and mango in place of the red fruit (thereby making this wheat berry salad with ORANGE fruit) would be delightful!!!! This salad is even better on day 2, so it's a great make ahead recipe. -- posted by JanuaryBride

Wheat Berry (Or Farro) and Lima Bean Salad

Wed, 29 Jul 2009 02:44:02 -0400

I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor. -- posted by Garlic Chick

Spent Quinoa and Black Bean Salad

Thu, 30 Jul 2009 02:57:23 -0400

from Spent by Dr. Frank Lipman. Quite tasty and filling. Make ahead to let flavors meld. I also like to serve with boiled or grilled shrimp. -- posted by jimsgirl73

Stone-Ground Grits With Ancho Chile and Cheddar

Sun, 02 Aug 2009 10:10:33 -0400

This recipe is made using stone-ground grits, not the quick-cooking kind. I use yellow corn grits from the Old Mill in Pigeon Forge, Tennessee, where the grits are made in a mill powered by the Little Pigeon River. By the way, I love the flavor of ancho chile with grits, even though many recipes call for chipotle (which would work well, too.) -- posted by Spice Boy

African Red Beans & Couscous

Fri, 07 Aug 2009 02:44:53 -0400

If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Northern Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine). -- posted by Sharon123

Orange Millet Pilaf

Sun, 09 Aug 2009 22:01:16 -0400

I have tried this recipe only once and really liked it. I found it on another site and modified it a bit for my tastes. Let me know what you think! -- posted by Garlic Chick

Sweet Corn Cake Recipe from El Torito Restaurant

Tue, 11 Aug 2009 10:46:20 -0400

These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times." -- posted by lynnski / LA

Quinoa Blueberry, Cheddar, and Caraway Rye Cornbread

Wed, 12 Aug 2009 10:32:17 -0400

I just finished baking this glorious cornbread as the apex of my post-exam celebration. Wonderful things happen to your brain when you're 19 and done exams - like figuring out the perfect recipe for wholegrain blueberry herb cornbread! I'm amazing! I'm also a bit of a health nut so the ingredients are really quirky, but I'm sure you can play around with things to some appropriate degree. Be creative! That's the best part. But I hope you'll enjoy this recipe just as much as I have! ***NOTE: I make 2 loaves out of this amount of batter, because it rises better (more evenly) that way. -- posted by zoelife

Seven-Vegetable Couscous

Thu, 13 Aug 2009 17:20:56 -0400

This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America. -- posted by Sharon123

Middle Eastern Quinoa & Apricots

Mon, 17 Aug 2009 02:36:34 -0400

This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving. I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with brown rice. -- posted by Jozieo

Herb-Grilled Turkey

Mon, 31 Aug 2009 11:33:14 -0400

Using lean turkey cutlets with a tomato salsa, and fiber-rich bulgur as a side dish, makes a lowfat, low calorie and easy-to-make dinner. (Fresh spices always taste better, but if you want to use dried spices, use only 1 teaspoon of oregano and 1 teaspoon of mint, both crumbled finely with your fingers before adding. Using dried parsley, however, really takes away flavor from this dish, so try to use fresh if you can. Also, if you can't find turkey cutlets, boneless, skinless turkey breasts can be used; just increase cooking time to 10-12 minutes, turning halfway through.) -- posted by TasteTester

Skillet White Beans

Tue, 01 Sep 2009 13:24:19 -0400

A nice skillet bean recipe for those cool fall days. -- posted by 1PugMom2

Three-Grain Pilaf

Wed, 02 Sep 2009 23:56:27 -0400

Chewy, yummy goodness! -- posted by mangomom

Aubergine and Cauliflower Curry

Sun, 06 Sep 2009 09:19:35 -0400

From a British magazine but untried by me as yet. -- posted by katew

Quinoa Tabouleh (Gluten-Free and Vegan)

Tue, 08 Sep 2009 11:55:32 -0400

I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping. -- posted by Prose

Barley Wild Rice Mushroom Pilaf

Tue, 08 Sep 2009 12:41:26 -0400

interesting earthy alternative to rice -- posted by spiritussancto

Gotta-Have-It Garlic Bread

Tue, 08 Sep 2009 12:52:10 -0400

From Aaron McCargo's Dishes with Dad episode, this is so good! -- posted by Sharon123

Cheddar Raisin Muffins

Tue, 08 Sep 2009 18:01:59 -0400

These muffins are a wonderful accompaniment to ham, pork chops, or grilled chicken. The raisins make them sweet, the cheese keeps them savory. They are best served warm right from the oven. -- posted by Alan in SW Florida

Ultimate Garlic & Cheese Bread!

Mon, 14 Sep 2009 13:53:28 -0400

This is a super easy, always delicious recipe for garlic bread with a twist. I got the idea for this recipe when eating out one evening, but developed it on my own. The nice thing about this recipe is that I often use it when I have some bread or buns which tastes a little too stale for sandwiches - so it's a great way to use those extras. If you're going out to buy the ingredients, check the "day-old" rack at your grocery store! The bottled minced garlic can be found in grocery store's condiment aisle. Fresh minced would also work, but I don't recommend dried since the cream cheese overpowers the taste.) It's a great appetizer, snack or side dish for a meal (especially anything with tomato) and even the pickiest eaters in my family love it. It's always the first thing gone at family functions! -- posted by Travelling Journal

Microwave Cornmeal Mush

Mon, 14 Sep 2009 18:05:59 -0400

Fast and easy. Eat it hot like oatmeal or wait till it cools to slice and fry. -- posted by tinatinatina

Couscous Stuffed Roma Tomatoes With Pine Nuts

Mon, 14 Sep 2009 19:36:07 -0400

This is a yummy and healthy side dish that I love! -- posted by Melanie B.

Tabbouleh

Thu, 17 Sep 2009 15:55:31 -0400

A classic Middle Eastern salad, this makes a perfect appetizer or accompaniment to other mezze dishes. -- posted by English_Rose

Quinoa Scramble

Fri, 18 Sep 2009 16:29:21 -0400

My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days. Note: I don't normally remove the veggies once they are cooked. Usually, I push it to the far edges of the skillet and cook the eggs in the center. This scrambles everything together nicely. Just make sure that you cook your egg thoroughly! Also prep & cooking time is based on the assumption you are dealing with leftover, already cooked quinoa. -- posted by BluefrogJ

Warm Cous Cous, Vegetable and Feta Salad

Mon, 21 Sep 2009 13:23:07 -0400

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year. -- posted by English_Rose

Roasted Garlic Couscous With Tomatoes & Basil

Wed, 23 Sep 2009 01:38:10 -0400

Fresh EASY Couscous! -- posted by ~la petite chef~

Thanksgiving Cornbread Dressing

Mon, 28 Sep 2009 14:48:01 -0400

I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never got to waste in my family. -- posted by velvet_sj

Grilled Savory Lamb Chops With a Pomegranate Couscous

Wed, 30 Sep 2009 01:08:05 -0400

The lamb chops get happy all day in their marinade and then when it is time for dinner. 15 minutes for the chops 10 minutes for the couscous and maybe make some sauteed Kale on the side or you can make your favorite greens. I just love kale, swiss chard or spinach, but green beans or yellow beans, roasted tomatoes, asparagus or acorn squash would be great with this. -- posted by SarasotaCook

Soft Polenta With Roasted Herbs

Fri, 02 Oct 2009 15:52:57 -0400

Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Savory Brown Rice and Barley

Wed, 07 Oct 2009 14:02:58 -0400

I love the flavor of this recipe, plus it's very healthy for you. Hope you like it too :) -- posted by puppitypup

Pink Pearl Barley Risotto With Feta Cheese

Wed, 07 Oct 2009 14:06:21 -0400

Found this gem of a recipe in a German cookbook named "Vegetarian Food For Every Season". Its a perfect fall dish with great colours and bold flavours. The beets make it a little bit sweet and earthy and the feta adds a nice salty touch. Instead of using all the different pinches of spices, you could also whip up a batch of this and use 1 ts of it in this recipe: Recipe #124269 -- posted by Lalaloula

Quinoa-Stuffed Acorn Squash

Fri, 09 Oct 2009 17:00:23 -0400

From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too. -- posted by brokenburner

Spooky Raisin Spiders

Wed, 14 Oct 2009 02:19:53 -0400

Skip the candy, here is a fun and delicious recipe to celebrate a healthier Halloween! Recipe developed by the California Raisin Marketing Board. -- posted by CalifroniaRaisins

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Mom's Thanksgiving Stuffing

Wed, 21 Oct 2009 21:44:03 -0400

Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days. -- posted by rochsann

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Browned Butternut Squash Couscous

Mon, 09 Nov 2009 15:21:35 -0500

Cumin-scented butternut squash teams up with almonds and scallions in this simple, healthy whole-wheat couscous dish. This recipe features fall ingredients. Try using pumpkin and pecans. -- posted by Cucina Casalingo

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Easy Oven-Baked Pumpkin Polenta

Sun, 15 Nov 2009 22:44:27 -0500

Recipe is from Relish.com. -- posted by Sweet Jezebel

Cindy's Cornbread Casserole

Mon, 16 Nov 2009 12:13:34 -0500

I got this recipe from my cousin Cindy, and it's the BEST corn casserole recipe! You've got to try it! -- posted by ryanb006

Nestle's Mexican Spoon Bread

Mon, 16 Nov 2009 12:32:32 -0500

A creamy cornbread-like side dish enriched with evaporated milk and flavored with vegetable bouillon. Black beans, cheddar cheese and jalapenos make this fancy enough to serve on special occasions. From meals.com. -- posted by Sweet Jezebel

Cucumber Millet Bean Salad With Feta

Tue, 17 Nov 2009 17:56:17 -0500

This is another refreshing lunch salad my sis and me came up with for taking to school with us. It features millet, beans and cucumber thus being very healthy and giving you lots of power. The feta makes a nice salty addition without adding too many calories. -- posted by Lalaloula

Goat Cheese and Rosemary Polenta

Tue, 17 Nov 2009 21:23:05 -0500

I have made some fun variations adding cayenne, using demiglace, etc. -- posted by GoldsmithLissa

White Cheddar and Jalapeno Polenta

Tue, 17 Nov 2009 21:23:35 -0500

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat. -- posted by GoldsmithLissa

Grandma Linda's Thanksgiving Dressing

Sun, 22 Nov 2009 17:22:41 -0500

My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the "sweet corn muffins" recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to "12 Tbs butter" are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with "1 Lb bacon." This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! -- posted by Mrs Cook

Crunchy Rice Medley

Mon, 23 Nov 2009 18:14:13 -0500

Water chestnuts add crunch to this flavorful side dish. Land-O-Lakes Cookbook. -- posted by daisygrl64

Tim's Midwestern Dressing

Thu, 26 Nov 2009 02:12:05 -0500

This simple stuffing/dressing recipe has been passed down for several generations in Ohio. Now that I'm in Texas, I kept losing the darn recipe, so I decided to upload it here. BTW, you can add cooked and chopped giblets and neck to this dressing, if desired. Just simmer them in water or chicken broth for several minutes or so to ensure they're properly cooked before adding to mix. -- posted by Toby's Foods

Lemony Vegetable Barley Pilaf

Thu, 26 Nov 2009 09:55:47 -0500

A simple side dish, and what is so nice with this is you can use any vegetables you like. I happen to like asparagus and red pepper, but you could use peas, lima beans, broccoli, etc. It does take 25 minutes for the barley cook up, but it is very easy. -- posted by SarasotaCook

Paula Deens Cheese Grits

Tue, 01 Dec 2009 18:02:15 -0500

To say I LOVE Paula Deen and her recipes would be an understatement! This is a recipe from her magazine "Cooking With Paula Deen" Grits is the one breakfast food I will eat that is more like a cooked cereal (Which I normally call gruel" I grew up sneaking my daddys grits from his breakfast plate, and now have learned to eat them with the help of Paula Deen any time of the day. Try these wonderful grits as a side to your dinner dish instead of potatoes. -- posted by Chabear01

Lentils With Potato and Cabbage

Mon, 14 Dec 2009 01:11:34 -0500

I created this simple but tastey side dish to accompany a curry. The use of precooked lentils reduces the cooking time. All good curries deserve a dish of lentils as a side dish to compliment the curry and add another flavour while bulking out the meal. This dish can be used as a soup if you add a stock cube or two and more water. -- posted by Brian H

Tomato-Spinach Barley

Tue, 15 Dec 2009 15:18:52 -0500

Found this recipe in Cuisine at Home as a side dish. I have tweeked it a little and have used barley and I have used orzo. It is a good dish to use at Christmas because of the the red from the tomatoes and green from the spinach. It is also tasty to grate some fresh parmesan on top before serving. -- posted by mama smurf

Braised Lentils

Thu, 17 Dec 2009 12:05:58 -0500

from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove the pre-cooking items before moving on to the braising. Prep time includes both steps -- posted by LizzieLou

Teixeira's Chourico Bread Stuffing

Mon, 21 Dec 2009 13:04:58 -0500

This is a simple but delicious bread and sausage stuffing using Portuguese Chourico. Note: You can substitute Linguica if Chourico is unavailable. The bread should be your standard $0.99 sandwich style bread, nothing more fancy. -- posted by Thevenin

Homemade Turkey Stuffing

Wed, 23 Dec 2009 11:18:42 -0500

This is truly a crowd pleaser and holiday favorite and have been making it for years now. People like it as it is crispy and absorbs turkey gravy to make a wonderful combination. They also like it as it is NOT cooked inside the bird, but on its own in is own pan. Easy to make, great tasting, great addition to the traditional turkey meal either at Thanksgiving or Christmas. It came from a gourmet cooking class. -- posted by Chef #1412755 - Lamber

Daal - Bengali Lentil Soup

Tue, 29 Dec 2009 13:31:29 -0500

Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :) -- posted by Chef Zbaby

Stuffing Bake

Fri, 08 Jan 2010 14:35:51 -0500

I went to a Christmas dinner and this dish was served, but the cook left before I could get the recipe. This is what I came up with to replicate it and it is very close. Makes a lovely side dish for pork, chicken or turkey. -- posted by 2SpiceItUp

White Bean Salad With Bulgar Wheat

Wed, 13 Jan 2010 18:30:29 -0500

A lower fat dressing on this bean salad than on most -- posted by mandagirl

Lemon Quinoa

Mon, 18 Jan 2010 00:53:42 -0500

whole grain, gluten free, complete protein, yummy. -- posted by whipperton

Mushroom Barley Casserole

Mon, 18 Jan 2010 19:40:37 -0500

very easy casserole good with chicken or beef -- posted by Alvin Towriss

Asian Ratatouille With Couscous

Tue, 19 Jan 2010 16:01:13 -0500

I served this flavorful side dish with Recipe #408963 at a dinner party. It plated up so elegantly. This is a Ming Tsai recipe that was prepared on the Today show that I just had to try. -- posted by CarolAT

Vegetable Quinoa Pilaf

Fri, 22 Jan 2010 14:27:42 -0500

Quinoa is a delicate flavored, rice-like grain that is a rich source of protein. -- posted by Bayhill

Barley Pilaf / "risotto"

Tue, 26 Jan 2010 17:11:24 -0500

I had to make a barley dish for a community dinner (90 people) and did not want the typical bland, gluey, sticky barley. Looked at various recipes, and asked various people for recommendations, and this is the result. NOTES BELOW FOR LARGE QUANTITY. -- posted by RivkaD

Soft No-Yeast Bread Sticks

Mon, 01 Feb 2010 10:20:15 -0500

Quick and easy to make bread sticks for those times when you want homemade bread sticks, but do not have the time to wait for them to rise. This recipe was found at www.domesticgoddess.com and modified to our liking. -- posted by Chef yummy yum yum!