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Archive for the ‘Side Dishes’ Category

Yeast Rolls

This recipe is from Diane Smith with whom I worked in Fayetteville.  Consistently excellent.  I have a food processor and a bread machine and have made the dough in both and it comes out great.

1 C. water

2 T. margarine/butter-melted

1 egg-beaten

3 1/4 C. Bread flour

1/2 C. Sugar

1 t. salt

1 T. yeast

For a food processor, or by hand- place flour, sugar, salt and yeast in bowl.  Measure warm water (warm to touch-too hot will kill yeast) in a 2 cup liquid measuring cup.  Add beaten egg and melted butter and mix.  Add to flour mixture and process until dough is smooth and elastic.  By hand stir in liquid with a wooden spoon until it is too stiff to stir.  Then flour a cutting board or the counter and dump dough on flour.  Knead by hand adding flour as necessary to keep from sticking to surface.  When dough is smooth and elastic, oil a non-metal bowl and place the dough in it turning the dough to coat it with grease on top.  Cover with a clean cotton towel and place in a warm area.  I preheat the oven to 150 degrees and then turn the oven off and place the bowl inside.  Allow the dough to double in size-about an hour.  Punch down and place on a floured board. Knead lightly.  Break off palm sized pieces and place them on a greased cookie sheet spaced 2″ apart.  Cover with towel and allow to rise 30 minutes.  Brush with 2T. melted butter/margarine.  Preheat oven to 375 and bake for 12-15 minutes till light brown.

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pasta

I love pasta, but sometimes get tired of the traditional red spaghetti sauce.  This is a lighter dish, more geared for warmer weather. It looks fancy and yet is relatively easy to make.  You need:
1/4 c. butter/margarine

1 lg. clove garlic, minced

1 small onion finely chopped
2 tbsp. flour

2 (6 1/2 oz.) cans chopped clams

1/4 c. cream sherry

milk/soymilk

1/4 c. fresh parsley, finely chopped

1/2 tsp. thyme

1/2 tsp. dried basil OR 6 fresh basil leaves finely chopped
Salt and pepper to taste

1 lb. fresh pasta, cooked and drained (I used small bow ties)

Melt butter in small saucepan. Add garlic and cook 1 minute. Saute onion till soft and transparent.  Remove onions leaving remaining butter/margarine.  Stir in flour and cook 2 minutes on low heat, this is called making a roux.  Drain clams, reserving juice. Combine reserved clam juice and sherry. Add enough milk/soymilk to make 2 cups liquid. Add to flour mixture gradually, and cook until sauce thickens slightly. Add parsley, thyme, basil, salt, and pepper. Simmer on low heat about 10 minutes. Add clams and heat through. Serve over hot, well drained pasta. Serves 4.

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veg_on_tilapia1
My mother was a lovely, kind and considerate woman.  She was no cook.  After her death in 2000, I had a blinding flash of insight-my mother was ADD.  That explained her uncanny ability to burn canned green beans, she couldn’t stay focused from beginning to end of a task.  The invention of the microwave was a boon around our house-harder to burn stuff and behold, it had a timer!

This recipe was one of the few dishes my mother made well.  Kudos!

1 red onion, sliced

2 medium green peppers, sliced

4 medium zuchinni, sliced

4 small yellow squash, sliced

1 lb. mushrooms, sliced  (I like baby bellas)

1/4 C. oil

2 cloves garlic,  finely diced

4 medium plum tomatoes, cut in chunks

1 1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. thyme

3 T. cream sherry

2 T. butter/margarine

Slice peppers, zuchinni, summer squash and onion into 1/4 ” thick slices.  Put 3 T. oil in heavy frying pan adding 1 clove of chopped garlic to oil, add onions and cook till brown.  Remove and transfer to dutch oven or large pot on a burner on low.  Add green peppers and cook till start to soften, transfer to pot.  Add 1T. oil to frypan on medium heat and place a single layer of zuchinni on bottom of pan, sprinkle each batch of sliced vegetables with salt, pepper and thyme.  Cook till brown on both sides and soft to touch.  Repeat with additional zuchinni and summer squash.  (I tried to make this fast and stir fry everything and it did not come out right-too mushy.)  Transfer squashes to large pot.  Add 2 T. of butter/margarine and 1 clove of diced garlic to frying pan and add sliced mushrooms.  Cook till they start to get soft, sprinkle with salt, pepper and thyme and then add the 3 T. cream sherry and continue to cook 2-3 minutes.  Add chunks of plum tomatoes and stir till heated through.  Add to large pot and stir to combine and heat through.  Can be a veggie side dish or a topping for chicken or fish.

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salmon_orzo_small1

Teriaki Glazed Salmon is one of my family’s favorites. Many of my son’s friends have asked to watch me make salmon because they say it is better than a restaurant.  I love anything with teriaki sauce.  I used to make the sauce with fresh ginger and garlic, soy sauce and honey.  Then I discovered Yoshida’s original sauce which is almost as good and less expensive.  Works for me!

Salmon

You will need:

1 lb. fresh salmon

pepper, dill and lemon pepper

1 T. olive oil

2 T. dry white wine

2 T. Yoshida’s Original Gourmet Sauce

Sprinkle the salmon generously with pepper, dill and lemon pepper.  Heat olive oil in large fry pan on med heat.  Add salmon skin side down, if there is skin, and let it cook for a minute.  Turn salmon over and gently remove skin-it should come off fairly easily.  Add white wine to pan and reduce heat to med-low.  Cover and cook till the edges of the fish turn white. about five minutes.  Pour Yoshida’s sauce over salmon and turn heat up to medium, turn salmon over to get sauce on both sides.  Cook uncovered just until the salmon is firm.  Turn fish over and sear on med-high heat to glaze with the teriaki sauce.  The trick with salmon is to not overcook it or it will be dry.  Flake some off and cook just till the center loses its shine.

Orzo

Orzo is a rice shaped pasta that does not have to be pre-cooked for this recipe.  It is a great side dish with lots of flavor and color.  It is great leftover, too.

2 Cups dry Orzo

4 T. butter or margarine

4 T. olive oil

2 onions diced

1/4 to 1/2 tsp. dried thyme to taste

1/8 tsp. black pepper

1 small can sliced black olives, drained

3 plum tomatoes diced ( or can use canned diced tomatoes)

1 can low salt chicken broth

fresh parsley (optional)

Saute onion  in a mixture of olive oil and butter/margarine, on medium heat, until starts to brown stirring frequently.  Add thyme and pepper and continue to saute. Add dry orzo and lightly brown it stirring constantly.   Add drained olives,  plum tomatoes, and chicken broth, then fill the chicken broth can with water and pour that in.  Add chopped parsley if want.  Stir scraping the bottom and cook covered on low heat for 11 minutes.

Garnish with parsley

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greenbeans_almonds_resize_s1

We are starting off nice and easy, just the way I like it. Yummy.  This recipe was shared by my friend, Jayn.

This dish goes well with just about anything you can think of.  Chicken, fish, sweet potatoes, you got it.

To make the dish you will need

3 Tbsp Butter or Margerine

1 1/2 Lb Fresh Green Beans

1/4 tsp. salt

1/8 tsp. pepper

1/2 clove garlic, minced

1/4 Cup Sliced Almonds

Trim ends of green beans and boil in salted water to cover for 8 minutes to soften.  Drain.  In a large frying pan, melt butter/margerine on medium heat. After the butter is fully melted, throw in the green beans., salt pepper and garlic.  Saute for about 10 minutes or until they look like the photo. Take the green beans out of the pan and place them in a serving bowl. Leave the butter in the pan, place the almonds into the pan and allow them to cook until they start to caramelize or turn golden brown. Remove  almonds  and sprinkle them on the green beans. That’s it!  The butter helps to add flavor to both the beans and the almonds, and the almonds add a nice crunch to the meal. Enjoy.

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