Side dish

Maple-Roast Parsnips

Serves 8

  • 2 ¼ pounds parsnips
  • 2-4 Tbsp vegetable oil
  • ½ cup maple syrup

Peel the parsnips, then halve or quarter lengthwise, depending on their size (if one end is very narrow, cut it off and don’t halve or quarter the narrow part.) Place in roasting pan, pour oil over, and turn the parsnips until they are coated. Pour over the maple syrup, then roast in a 400°F oven 35 minutes, or until tender and golden brown.

Course: 

Recipe type: 

Mushrooms Romanoff

  • 1 ½ pound mushrooms
  • ½ cup (1 stick) butter
  • ½ tsp salt
  • pepper
  • 1 Tbsp lemon juice
  • 1 cup sour cream
  • 3 Tbsp chopped fresh dill weed
  • pinch nutmeg
  • toasted bread crumbs

Clean mushrooms and trim stems. Fry with butter, salt, pepper and lemon juice until mushrooms are lightly browned. Remove from heat, add sour cream (room temperature), dill weed and nutmeg. Put in baking dish, top with crumbs and serve. May be kept warm in oven.

Serves 6

Course: 

Recipe type: 

Mushrooms with Dill

Serves 6

  • 4 Tbsp butter
  • 2 Tbsp oil
  • 1 pound mushrooms
  • ¼ cup chopped parsley
  • 2 Tbsp fresh dill, chopped
  • 1 cup sour cream
  • salt
  • pepper

Sauté mushrooms, add other ingredients.

Per serving: 209 calories, 21g fat, 3g protein, 5g carbohydrate, 1g fiber, 100 mg sodium.

Course: 

Recipe type: 

Pinto Beans

  • 2 cups pinto beans (dry, not canned)
  • 1 onion, diced
  • 1 green chili, diced (or bell pepper if you want it milder)
  • Vegetable oil
  • ¼ cup fresh oregano
  • salt to taste

Rinse and clean beans, soak overnight in sufficient water to cover by a couple of inches. Drain water. Sauté onion and chili in oil until lightly golden. Add back beans. add oregano (can leave the leaves whole if you wish). Cover with water to about 1 inch over the beans. Bring to boil then reduce to simmer and simmer, covered for 1 to 1½ hours, until beans are tender. Salt to taste.

Course: 

Recipe type: 

Polenta

  • 4 cups water
  • 1 tsp salt
  • 1 cup polenta
  • 2 Tbsp olive oil

Gradually add polenta to boiling, salted water, stirring constantly until thickened. Simmer slowly for approximately 25 minutes. Blend in oil.

Suggested additions: grated Parmesan cheese, basil.

Course: 

Recipe type: 

Roasted Beets

  • Beets
  • Olive oil (3 parts)
  • Balsamic vinegar (1 part)

Peel beets, cut into large chunks (1 to 1½ inches on a side). Toss in olive oil plus balsamic vinegar then drain. Place on cookie sheet, each piece well-separated to allow each to roast.

Cook in 400° F convection oven for 45 minutes or until there is some browning of the pieces.

Course: 

Recipe type: 

Rory’s Mexican Rice

Serves 6

  • 1 cup rice
  • 2 Tbsp oil
  • ½ tsp cumin
  • ¼ green pepper
  • 1 clove garlic, minced
  • 1 ½ Tbsp onion, chopped
  • 1 tsp salt
  • 1 tomato, chopped
  • 2 cups water
  • 2 tsp chicken bouillon
  • ½ tsp liquid smoke flavoring

Fry rice in fat until opaque and lightly golden. Add rest except water, bouillon, and smoke flavoring; fry until liquid is evaporated. Add remaining ingredients, bring to boil, then simmer covered 20 minutes.

Per serving: 161 calories, 5g fat, 3g protein, 26g carbohydrate, 1g fiber, 370mg sodium.

Course: 

Recipe type: 

Sharon’s Sweet and Sour Green Salad

  • 2 types of green/red lettuce, torn into bite size pieces (~ ½ head each)
  • 2 small cans mandarin oranges, drained
  • ¼–½ cup toasted slivered almonds (broil carefully ahead of time in the oven)
  • 1 cup chopped celery

Mix all above and toss with salad dressing. For salad dressing: 2 Tbsp sugar (I use powdered); 2 Tbsp vinegar; ¼ cup oil (I use olive); ½ tsp salt; 1 Tbsp parsley; dash red pepper and black pepper.

Course: 

Recipe type: 

Skillet Cabbage

  • ½ teaspoon seasoned salt
  • 1 medium head cabbage, coarsely shredded
  • ¼ cup chopped onion
  • 3 tablespoons vinegar
  • 1 tablespoon granulated sugar

In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.

Serves 6.

Course: 

Recipe type: 

Southern Fried Cabbage

Serves 6

  • 3 slices bacon
  • 3 Tbsp oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 head cabbage
  • 1 white onion
  • 1 pinch sugar

Dice onion, core and slice cabbage. Cut bacon into small pieces and saute in large pot until nearly done. Drain bacon fat, add oil, salt, pepper and onion. Sauté until onion is softened. Add remaining ingredients, and cook until cabbage wilted and tender (about 5 minutes). Serve with hot sauce.

Course: 

Recipe type: 

Pages

Subscribe to Side dish