Tag Archives: Side Dish

Anasazi Beans With Juniper

Anasazi Beans With Juniper

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Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

Servings:

Instructions

1. You can find juniper berries in the spice section of specialty food markets.
2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
6. When done, check the seasoning.
7. Serve the beans in a bowl with the broth.

Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill

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Artichokes and Dill go together so well in this Italian dish.

• CourseSide Dish
• CuisineItalian
• Skill LevelModerate

Servings	Prep Time
8 people	50 minutes

Servings Prep Time 8 people 50 minutes

Anginares Me Anitho - Artichokes With Dill Print Recipe Artichokes and Dill go together so well in this Italian dish. CourseSide Dish CuisineItalian Skill LevelModerate Servings Prep Time 8 people 50 minutes Servings Prep Time 8 people 50 minutes

Ingredients

• 12 Each Globe artichokes
• 1 each Lemon juice only
• Lemon slices
• 3 tbsp flour optional
• 1/2 cup scallinos white part only, Chopped
• 1/4 cup olive oil
• 1 each Lemon juice only
• 3 cups Water
• salt
• Freshly ground white pepper
• 2 tbsp Dill Weed Finely chopped
• 3 tsp Cornflour
• Cold Water
• 2 each Eggs
• Chopped dill for garnish

Servings: people

Instructions

1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
5. In a large pan gently fry spring onion in oil until soft.
6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
9. Keep artichokes hot in a slow oven.
10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
12. Gradually pour simmering stock into eggs, beating constantly.
13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
15. Serve as a light meal or as a first course.

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Armenian Eggplant Dip

Armenian Eggplant Dip

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Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.

• CourseCondiments
• CuisineArmenian
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Armenian Eggplant Dip Print Recipe Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita. CourseCondiments CuisineArmenian Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 1 each Eggplant Medium
• 1/4 cup Red Onion Chopped
• 1/2 Cup milk
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste
• nutmeg Freshly grated to taste
• 3 oz Parmesan cheese

Servings: people

Instructions

1. Preheat oven to 400˚ F.
2. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft.
3. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
5. Season with salt, pepper and nutmeg.
6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
7. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.

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Artichoke Saute

Artichoke Saute

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Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Artichokes & Peas

Artichokes & Peas

Print Recipe

Artichokes and Peas make a great side dish.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 people	40 minutes

Servings Prep Time 4 people 40 minutes

Artichokes & Peas Print Recipe Artichokes and Peas make a great side dish. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 people 40 minutes Servings Prep Time 4 people 40 minutes

Ingredients

• 2 each Artichokes Large
• 1 each Lemon juice only
• 2 tbsp virgin olive oil
• 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
• 1 each onion white or yellow, sliced 1/4-in thick
• salt
• 1 Lbs Fresh pod peas Or 1 cup froozen peas
• parsley Finely chopped
• freshly ground pepper
• 1 tbsp Sweet butter Or Extra Virgin Olive Oil
• lemon juice Or Champagne Vinegar to taste

Servings: people

Instructions

1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
4. Add the peas and continue cooking until they are done.
5. Let any liquids reduce until they are syrupy.
6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.

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Holiday Dressing

Holiday Dressing

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Dressing or Stuffing made with Worthington's FriChik.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
12 people	30 minutes

Cook Time

30 minutes

Servings Prep Time 12 people 30 minutes

Cook Time 30 minutes

Holiday Dressing Print Recipe Dressing or Stuffing made with Worthington's FriChik. CourseSide Dish CuisineAmerican Skill LevelMedium Servings Prep Time 12 people 30 minutes Cook Time 30 minutes Servings Prep Time 12 people 30 minutes Cook Time 30 minutes

Ingredients

• 1 can Fri-chik** 12.5oz * Worthington Brand
• 1 can Mushrooms pieces. 4oz
• 1 cup water (Including liquid from mushrooms and Fri-Chik)
• 3 cups Croutons whole wheat, unseasoned.
• 2 Tbsp vegetable oil
• 1 cup onions chopped.
• 1 cup celery diced.
• 1/2 cup Celery Tops diced.
• 1/4 tsp Thyme.
• 1/4 tsp sage rubbed.
• 1/16 tsp Marjoram.
• 1 tsp Sweet Basil.
• 3/8 tsp garlic powder.
• 3/8 tsp Savory.
• 1/4 tsp salt

Servings: people

Instructions

1. Preheat oven to 350˚
2. Drain liquid from the Fri-Chik and Mushrooms, and add enough water to equal 1 cup.
3. Cut the Fri-chik into small pieces.
4. Pour the reserved liquid over the croutons.
5. Saute the onions, celery, celery tops and mushrooms together until tender in the vegetable oil.
6. Add the seasonings, Fri-Chik, and sauted ingredients to the croutons. Mix well. Dressing is moist enough if it can be squeezed in your hand, but not dripping. Add additional water if necessary.
7. Bake in casserole dish sprayed with vegetable oil, at 350 degrees for about 30 minutes.

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Brussels Sprouts with Shallots, Garlic, and Walnuts

Brussels Sprouts with Shallots, Garlic, and Walnuts

Print Recipe

Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8 people	30 minutes

Servings Prep Time 8 people 30 minutes

Brussels Sprouts with Shallots, Garlic, and Walnuts Print Recipe Chopped walnuts, garlic, and shallots make these Brussel Sprouts extra special. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 8 people 30 minutes Servings Prep Time 8 people 30 minutes

Ingredients

• 2 pounds Brussels sprouts base and outer leaves trimmed, halved and blanched**
• 8 tablespoons unsalted butter
• 1/4 cup shallots thinly sliced.
• 2 tablespoons garlic minced
• 3/4 cup walnuts or pecans roughly chopped.
• 2 teaspoons lemon juice fresh.
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup finely grated Parmesan.

Servings: people

Instructions

1. **Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
2. In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute.
3. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
4. Add the remaining 2 tablespoons of butter and when melted, add the chopped nuts and cook, stirring, until golden and fragrant, about 2 minutes.
5. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
6. Transfer to a serving bowl and sprinkle with the Parmesan.
7. Serve immediately.

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Mom’s Basic Cheese Sauce

Mom's Basic Cheese Sauce

Print Recipe

A basic cheese sauce.

• CourseSauces and Rubs
• CuisineAmerican
• Skill LevelEasy

Prep Time

30 minutes

Prep Time 30 minutes

Mom's Basic Cheese Sauce Print Recipe A basic cheese sauce. CourseSauces and Rubs CuisineAmerican Skill LevelEasy Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 1 Cup flour
• 1/3 Cup olive oil
• 2 Cups Cold Water
• 2 tsp accent
• 1 tsp Savory Salt
• 1 tsp Mckay's Chicken Seasoning.
• 3/4 Cup Velveta Cheese diced.
• 2 Tbsp lemon juice
• 2 Tbsp Mayonnaise

Servings:

Instructions

1. Blend four and oil, add the water and blend with flat potato masher. Heat, stirring constantly and add the accent, salt, McKays seasoning. Blend well.
2. Add the Velveeta, mayo, and lemon juice. Stir until well blended.

Recipe Notes

Variations:

1 - 2 cups of water may be added for a thin sauce (like that used on scalloped potatoes.)

Add a little marg. or butter with 2 Tbl lemon juice to use on vegetables like broccoli or creamed asparagus.

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Moms Gravy

Moms Gravy

Print Recipe

• CourseCondiments
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
12 people	20 minutes

Servings Prep Time 12 people 20 minutes

Moms Gravy Print Recipe CourseCondiments CuisineAmerican Skill LevelEasy Servings Prep Time 12 people 20 minutes Servings Prep Time 12 people 20 minutes

Ingredients

• 1/2 tsp Savory Salt
• 1 tsp savorex level
• 1 tsp accent
• 1 qt potato water or milk
• 1/4 cup oil
• 3 Tbl flour

Servings: people

Instructions

1. Blend the savorex with the potato water or milk.
2. Heat oil in a saucepan over medium low heat. Combine flour with oil using a potato masher.
3. Add remaining ingredients to the flour and oil mixture.
4. Stir constantly while on the fire until thick and bubbling.

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Baked Beans

Baked Beans

Print Recipe

Baked beans cooked slowly in a Crock Pot.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Baked Beans Print Recipe Baked beans cooked slowly in a Crock Pot. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 1 Lbs Navy Beans dry
• 8 Cups Cold Water
• 1 Each onion Chopped
• 1/3 Cup Molasses
• 1/4 Cup brown sugar Packed
• 1 Teaspoon Dry Mustard
• 1/4 Teaspoon pepper
• 1/2 Teaspoon salt

Servings:

Instructions

1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.

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