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Entries in Side Dishes (53)

Sunday
Nov272011

Stuffed Mushroom Casserole

I love stuffed mushrooms, but unless we have a large party to attend, I don't feel like going through all the trouble of making a whole tray of them just so I can eat every single one.  Enter this recipe from An Edible Mosaic.  Wow, talk about the perfect remedy to that problem!  Mine doesn't look nearly as pretty as hers does, but it tasted quite delicious!  It was very easy to throw together and reheated quite nicely the next day, as well.

1 tablespoon Butter, diced
1 ounce Parmesan, grated (divided)
4 tablespoons Olive Oil
2 Celery Stalks, finely diced
1 Onion, diced
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Bay Leaf
1/2 pound Mushrooms, thinly sliced (I used a combination of white and baby bellas)
4 Garlic Cloves, minced
1 1/2 teaspoons Fresh Rosemary (I used 1/2 teaspoon dried), minced
1 1/2 teaspoons Fresh Thyme (I used 1/2 teaspoon dried), minced
1/2 cup Breadcrumbs
1 Egg, lightly beaten
1 1/2 teaspoons Worcestershire Sauce
4 ounces Cheddar, shredded (divided)

Lightly grease 4 individual sized gratin dishes or an 8x8 pan.  Transfer 2 tablespoons of grated parmesan to a small bowl and set aside.  Heat the oil in a large skillet over medium-high heat.  Add the celery and cook 3 minutes, then add the onion, salt, pepper, and bay leaf and sauté for 7 minutes.  Add the mushrooms and cook until all of the vegetables are tender and the mushrooms are browned, about 7-10 minutes.  Add the garlic, rosemary, and thyme and cook 1-2 more minutes.  Cool slightly.  In a large bowl, stir together the vegetable mixture with the breadcrumbs, egg, worcestershire sauce, the larger portion of parmesan cheese, and half of the cheddar cheese.  Divide the mix between 4 dishes or pour it into the 8x8 pan.  Sprinkle the remaining cheddar cheese and the reserved 2 tablespoons of parmesan cheese on top and dot with butter.  Bake until the cheese is melted and golden brown on top, about 10-15 minutes.  Broil for a few minutes, if desired.

Wednesday
Nov232011

Three Cheese Orzo with Spinach


Want a simple and delicious side dish to serve with your dinner?  This recipe from How Sweet It Is fits the bill!  To go along with our chicken parmesan burgers last week, I thought that pasta was a fitting side dish.  Instead of the traditional spaghetti or other shapes with marinara sauce, I turned to this cheesy recipe.  Definitely a keeper in my book!

1 cup Orzo Pasta
2 tablespoons Olive Oil
1/4 cup Chopped Onion (I used 1/4 of a red onion)
2 Garlic Cloves
2 ounces Goat Cheese
1/3 cup Parmesan Cheese
1/3 cup Cheddar Cheese, grated
6 ounces Spinach
Pinch of Nutmeg (oops, I forgot this!)

Boil the water and cook the pasta according to package directions.  While the orzo is cooking, heat a skillet on medium heat and add the olive oil.  Add the onions with a pinch of salt and sauté until they become soft, about 5 minutes.  Add the garlic and spinach, cooking until the spinach wilts.  In a bowl, combine the drained pasta, spinach mixture, and the cheese, stirring until the cheese begins to melt.  Add the nutmeg and season with salt and pepper, if desired.

Monday
Oct312011

German Potato Salad


This is my first month taking part in the Secret Recipe Club, and I have to say, I already really enjoy it!  I was assigned to One Lovely Life, which truly is one lovely blog!  I read through from the most recent post, all the way to the very beginning and I enjoyed it very much.  Emily's posts are so well written, her pictures are awesome, and of course, she has an absolutely adorable family including her beautiful little girl, who she writes about often.  I had a tough time picking just one of the recipes on her blog to share for the reveal, but ultimately, it came down to German Potato Salad.  I've always loved German Potato Salad (sadly, Joel doesn't share that love).  As a kid, we'd open a can of it and serve it as a side to a grilled dinner.  Canned is ok, but I'd much prefer homemade.  We had a family friend who made the best homemade German Potato Salad.  Of course, she guarded the recipe closely, as it was a family secret.  Well, I think that this recipe is spot on for the perfect German potato salad.

6-8 Red Potatoes, scrubbed and peeled
1/2 Sweet Onion, sliced thin (*I added this)
3 slices Bacon, diced
1 1/2 tablespoon Flour
1/2 cup Apple Cider Vinegar
1/2 cup Water
3 1/2 tablespoons Sugar
1 teaspoon Salt
1/4-1/2 teaspoon Black Pepper
3-4 tablespoons Fresh Parsley, minced (optional--I omitted)

Place the potatoes in a large pot and fill with cold water, until the potatoes are completely covered by 1-2 inches of water.  Bring to a boil and cook until mostly tender, about 15-20 minutes.  Drain and allow to cool before slicing into 1/4 inch thick slices.  Spray a large, heavy bottomed skillet with non-stick cooking spray.  Cook the onions over medium heat until they have become golden brown, about 5 minutes.  Remove the onions to a plate and add the bacon to the skillet, cooking until crisp and brown.  Remove the bacon and set aside to cool on paper towels.  Reduce the heat to medium-low and add the flour to the bacon grease, stirring to combine.  Cook for 1-2 minutes.  Pour in the vinegar, water, sugar, salt, and pepper.  Cook, stirring until thickened, about 3-4 minutes.  Add the sliced potatoes, onion, and bacon back to the skillet/pot and toss with the dressing.  Stir in the parsley, if using.  Serve warm or at room temperature.

Tuesday
Oct182011

Parmesan Roasted Acorn Squash


We like squash.  In the fall and winter, I love to get acorn squash and roast it with brown sugar and butter.  However, I always welcome new methods for preparing acorn squash, especially when they tend to be more savory than sweet.  I found this recipe from Noble Pig, originally from Real Simple, and gave it a try this past week.  By slicing the squash, it took less time to roast than when I only halve it, which made it a week-night friendly side dish.  This was such a simple and delicious way to prepare squash.  I'm so glad that it is only the beginning of the fall season, because I look forward to making this again and again!

1 (2 pound) Acorn or Delicata Squash, halved, seeded, and sliced 3/4 inch thick
2 tablespoons Olive Oil
8 Sprigs of Fresh Thyme (I used a few pinches of dried)
Salt & Pepper
1/4 cup Parmesan Cheese, grated

On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoons pepper.  Sprinkle the top with the parmesan.  Roast the squash at 400 degrees for 20-30 minutes, until the squash is golden brown and tender.

Wednesday
Aug242011

Quick Pickles


Last week, we made falafel for dinner one night.  The Mediterranean restaurant we love always serves their falafel wraps with a side of pickled vegetables, so I wanted to do something similar to go along with ours.  In the back of Veggie Burgers Every Which Way, there is a section with side dishes and sauces.  One of the side dishes was a beet, apple, and pickle salad that sounded slightly similar to the pickled vegetables I was thinking of....it wasn't (which is why I didn't post it).  However, the recipe for the salad also included this recipe for pickles.  I had made pickles before and they weren't exactly my favorite.  These, however, were super easy and very delicious.  I wouldn't mind having a jar of these on hand at all times!

4 Kirby Cucumbers
2 cups Water
1/2 cup Cider Vinegar
2 tablespoons Salt
2 tablespoons Sugar
3 Garlic Cloves, crushed and peeled
1 teaspoon Black Peppercorns
1 teaspoon Mustard Seeds

Cut the cucumbers into 1/4 inch thick rounds cut on the bias (or whatever shape you wish).  In a large, nonreactive bowl or jar that comes with a lid, combine the water, vinegar, salt, and sugar, stirring to dissolve.  Add the cucumbers, ensuring that they are completely submerged.  Cover the bowl and let stand at room temperature overnight, or for 12 hours.  With a slotted spoon, transfer the cucumbers to a colander and rinse with cold water.  Divide the cucumbers, garlic, peppercorns, and mustard seeds between 2 pint jars or 1 quart jar.  Pour the brine over, ensuring that the pickles are completely submerged.  Cover and chill for at least 2 hours.  The pickles can be kept, refrigerated, for up to 1 month.