Category Archives: Side Dishes

Potato, Kale & Ricotta Galette

Potato kale galette 1

We love kale, and are always looking for new ways to do potatoes. We’re fans of creamy scalloped potatoes; thinly sliced spuds layered with cheese and cream, but sometimes it’s too heavy – this is a perfect compromise, and a great way to get your greens.

Sautéed kale cooks down dramatically, allowing a large serving between layers of soft, crispy potato. This version is subtle, with garlic and ricotta; try an Indian-spiced version by ditching the ricotta and spiking the kale with ginger and curry powder or garam masala as it cooks.Continue reading→

SPICED ROASTED CAULIFLOWER

TIRED OF STEAMED CAULIFLOWER!  TRY ROASTING IT

Spiced Roasted Cauliflower
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Ingredients
  1. 1 head cauliflower 1
  2. 2 tbsp vegetable oil 30 ml
  3. 2 tsp chili powder 10 ml
  4. 1 tsp ground cumin 5 ml
  5. 1⁄2 tsp salt 2 ml
  6. 1⁄4 tsp freshly ground black pepper 1 ml
Instructions
  1. Preheat oven to 425°F (220°C). Separate cauliflower into florets. Toss with oil and spread out on a baking sheet. Sprinkle with chili powder, cumin, salt and pepper, then toss to coat. Roast for 20 to 30 minutes, stirring once or twice, until tender and golden.
  2. Serves 4 to 6.
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ZUCCHINI-STUFFED TOMATOES

Easy and colourful.

Zucchini-Stuffed Tomatoes
Serves 8
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Ingredients
  1. Easy and colorful.
  2. 3 medium zucchini, unpeeled 3
  3. 1⁄2 tsp salt 2 mL
  4. 4 large firm tomatoes 4
  5. 1⁄4 cup margarine 60 mL
  6. 1 medium onion, chopped 1
  7. 1 clove garlic, minced 1
  8. 1 tbsp brown sugar 15 mL
  9. 2 tbsp grated Parmesan cheese 30 mL
  10. 2 tbsp minced fresh parsley 30 mL
Instructions
  1. Grate zucchini coarsely and toss in a bowl with salt. Set aside for about 30 minutes. Remove stems and cut tomatoes in half horizontally. Remove pulp, chop and place in small bowl. Place tomato shells cut-side down and drain on paper towels. In frying pan, melt margarine and sauté onions and garlic until tender. Add tomato pulp. Simmer to evaporate moisture. Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
Notes
  1. 6.3 grams of fat per serving
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Boy — a noise with dirt on it.

ASPARAGUS VINIAGRETTE

An Elegant Spring Vegetable.

Asparagus VinIagrette An elegant spring vegetable.
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Ingredients
  1. 1 LB. FRESH ASPARAGUS 500 g
  2. DRESSING
  3. 1 TBSP. DIJON MUSTARD 15 mL
  4. 2 TBSP. WHITE WINE VINEGAR 30 mL
  5. 3 TBSP. FRESH LEMON JUICE 45 mL
  6. 1 TSP. SUGAR 5 mL
  7. SALT & PEPPER TO TASTE
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  9. LEMON ZEST
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
Instructions
  1. TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
  2. TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
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Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.

Cheesy Scalloped Potatoes

This recipe can all be made in a food processor.

Cheesy Scalloped Potatoes
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Ingredients
  1. This recipe can all be made in a food processor.
  2. Serves 8
  3. 6 Medium Potatoes, Peeled and Sliced
  4. 1/4 Cup Diced Onion
  5. 1/4 Cup Celery Leaves
  6. 2 Sprigs Parsley
  7. 3 TBSP Flour
  8. 1/4 Cup Butter
  9. 1 1/2 TSP Salt
  10. 1/4 TSP Pepper
  11. 1 1/2 Cup Milk
  12. 1 to 2 Cups Grated Sharp Cheddar Cheese
  13. Dash of Paprika
Instructions
  1. Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in blender, mixing thoroughly. Arrange potato slices in buttered, 2 quart baking dish. Pour mixture over potatoes; sprinkle with grated cheese and paprika. Bake in 350 degree oven approximately 50 minutes. This can be frozen and reheated.
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Love is an itch around your heart that you can’t scratch.

Green Beans Guido

WHY DOES AN INSPIRING SIGHT LIKE A SUNRISE ALWAYS HAVE TO TAKE PLACE AT SUCH AN INCONVENIENT TIME?

Green Beans Guido
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Ingredients
  1. 2 TBSP. VEGETABLE OIL 30 ml
  2. 4 CUPS SLICED FRESH MUSHROOMS 1 L
  3. 2 TBSP. CHOPPED ONION 30 ml
  4. 1 GARLIC CLOVE, MINCED 1
  5. 1 RED PEPPER, CUT IN STRIPS 1
  6. 10 OZ. PKG. FROZEN WHOLE GREEN BEANS 285 g
  7. 1 TBSP. CHOPPED FRESH BASIL OR 15 ml
  8. 11⁄2 TSP. (7 ml) DRIED Basil
  9. 1⁄2 CUP GRATED PARMESAN CHEESE 125 ml
Instructions
  1. HEAT OIL IN LARGE SKILLET OVER MEDIUM HEAT.
  2. ADD MUSHROOMS, ONION, GARLIC AND RED PEPPER. COOK UNTIL ONION IS SOFT, ABOUT 5 MINUTES.
  3. ADD BEANS AND BASIL. CONTINUE TO COOK, STIRRING FREQUENTLY, UNTIL BEANS ARE TENDER-CRISP, ABOUT 10 MINUTES. ADD SEVERAL SPOONFULS OF CHEESE
  4. AND MIX WELL.
  5. PLACE IN SHALLOW CASSEROLE AND SPRINKLE REMAINING CHEESE ON TOP. SERVES 4.
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Elsie’s Potatoes

A must with turkey dinner……can be made ahead and frozen.

Elsie’s Potatoes
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Ingredients
  1. 5 lbs. potatoes or 9 large 2.5kg
  2. 8 oz. low-fat cream cheese 250g
  3. 1 cup fat-free sour cream 250ml
  4. 2 tsp. onion salt 10ml
  5. 1 tsp. salt 5ml
  6. pinch of pepper
  7. 2 Tbsp. butter 30ml
Instructions
  1. Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large greased casserole. Dot with butter. Bake, covered, at 350F (180C) for 30 minutes.If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 173), Enjoy! (Page: 87)
  2. Counting calories had been for many people, a weigh of life.
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Hash Brown Potatoes – Schwarties

Great for buffets! Freezes well. Serves 8-10.

Hash Brown Potatoes – Schwarties
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Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
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Many a woman marries a man for life and then finds out he doesn’t have any.