Category Archives: Side Dish

Cranberry Sauce

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Yield: 8

Cranberry Sauce

Cranberry Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Instructions

  2. Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  3. Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
  4. Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
  5. Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.
  6. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.
  7. Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 964Total Fat 1gSodium 17mgCarbohydrates 249gSugar 218gProtein 2g
© Laurie

Green Beans Roasted with Parmesan

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Yield: 4

Green Beans Roasted with Parmesan

Green Beans Roasted with Parmesan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • ½ tsp. kosher salt

Instructions

  2. Preheat oven to 400 degrees.
  3. Combine all ingredients in a large mixing bowl; toss to coat.
  4. Spread green beans on a large rimmed baking sheet.
  5. Roast for 15-20 minutes; stirring halfway through.
© Laurie

Zucchini Tots

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Yield: 16

Zucchini Tots

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 1 cup grated zucchini
  • 1/3 cup brown crispy rice bread crumbs (see recipe)
  • 1/4 cup grated cheddar cheese (optional)
  • 1/4 cup fine chopped onion
  • pinch of salt
  • pepper

Instructions

  2. Preheat oven to 400. Place grated zucchini into a towel and wring out excess water. Mix ingredients in bowl. Take 1 tablespoon mixture and roll into balls or ovals. Place on sprayed baking sheet and bake for 16-18 minutes, turning halfway until golden.
© Laurie

 

Zucchini Cups

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Yield: 6

Zucchini Cups

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

  2. Preheat oven to 400°. Grease a muffin tin with cooking spray.
  3. Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini that you can (it won't be much, but every little bit counts).
  4. In a medium bowl, combine all of the ingredients and season with salt and pepper.
  5. Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (otherwise they'll fall apart more when you try to take them out of the tin).
  6. Bake for 15-18 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.
© Laurie

Quinoa and Black Beans

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Yield: 10 servings

Quinoa and Black Beans

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 789Total Fat 14gSaturated Fat 2gSodium 1248mgCarbohydrates 144gSugar 18gProtein 28g
© Laurie

Zucchini, Thin Sliced, Sautéed with Parmesan

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Shaved Zucchini close side

Yield: 6

Zucchini, Thin Sliced, Sautéed with Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 medium zucchini $1.76
  • 1 Tbsp olive oil $0.19
  • to taste salt & pepper $0.05
  • ¼ tsp red pepper flakes $0.02
  • ¼ cup parmesan cheese $0.23

Instructions

  2. Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  3. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  4. Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.
© Laurie

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Sliced Cheesy Baked Potatoes

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Sliced_baked_potatoes

Yield: 4

Sliced Cheesy Baked Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  2. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  3. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
© Laurie

 

Sweet Potato Oven Fries

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sweetpot

Yield: 3

Sweet Potato Oven Fries

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 sweet potatoes, cut into French fries
  • 1 tablespoons canola oil
  • 1.5 tablespoons creole/cajun seasoning

Instructions

  2. Preheat the oven to 425 degrees F.
  3. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  4. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
© Laurie
Cuisine: American / Category: Side Dish

 

Zucchini and Cherry Tomatoes

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zucchini-cherrytomatoes

Zucchini and Cherry Tomatoes

Zucchini and Cherry Tomatoes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 2 tbsps extra-virgin olive oil
  • 1 purple onion (small, diced)
  • 1 lb zucchini (2-3 medium)
  • 1 pt cherry tomatoes (halved, I usually buy NatureSweet Cherubs)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1/4 tsp ground black pepper (freshly)
  • 1 tbsp basil (fresh chopped, plus more for garnish if desired)

Instructions

  2. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  3. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to burst, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
© Laurie
Cuisine: American / Category: Side Dish