Recipes - Side Dishes
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Ingredients:
- Asian Pear
- Butternut squash
- red onion
- brussels sprouts
- crispy pancetta
- jalapeno (thinly sliced)
- pepitas
- parsley
- olive oil
- salt
- pepper
- champagne vinaigrette dressing (See recipe)
Cut vegetables into equal sized pieces, add jalapeno, pepitas, olive oil, salt & pepper. Convection roast at 375-400 degrees until browning and crisping up. Add the crispy pancetta late in the cooking cycle.
Serve hot with champagne vinaigrette dressing (recipe here).
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1 tbsp Olive Oil
1/2 cup Miso
1/4 cup Sugar
1/4 cup Sake
Peanuts, crushed (or pistachios)
- Simmer miso, sugar, and sake over medium heat about 5 minutes.
- Blister green beans in olive oil.
- Toss green beans in light amount of miso sauce.
- Sprinkle with crushed peanuts.
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From Rachel Ray
Total Time:35 min
Prep:10 min
Cook:25 min
Yield:4 servings
Level:Easy
Ingredients
- 2 3/4 cups water
- 1 1/2 cups white rice
- 3 tablespoons vegetable or wok oil, 3 turns of the pan
- 2 eggs, beaten
- 2 cloves garlic, chopped
- 2 inches fresh ginger, minced or grated
- 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
- 1 small red bell pepper, diced
- 4 scallions, thinly sliced on an angle
- 1/2 cup frozen peas
- 1/3 cup Tamari, dark aged soy sauce
Directions
- Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
- Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
Recipe courtesy of Rachael Ray
Read more here:
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From Cook's Illustsrated
"We wanted a mild chutney to serve with roast turkey or other poultry, pork, lamb, or our country pâté and this curried apple-cranberry chutney recipe fit the bill. Making the chutney simply involved simmering the ingredients until tender, about 30 minutes. It can be jarred and refrigerated for at least two weeks.""
- 2 Golden Delicious apples (about 1 pound), peeled, quartered, cored and cut into medium dice (about 2 ½ cups)
- 1 ½ cups fresh cranberries, picked through and coarsely chopped
- ¾ cup light brown sugar
- 4 ounces golden raisins (½ cup)
- ½ medium onion, minced
- 1 tablespoon minced crystallized ginger
- 1 tablespoon yellow mustard seeds
- 2 medium cloves garlic, minced
- 1 teaspoon lemon zest from 1 small lemon
- 1 teaspoon curry powder
- ¼ teaspoon table salt
- ⅛ teaspoon cayenne pepper
Directions:
Mix all ingredients in medium saucepan. Bring to boil; cover and simmer, stirring occasionally, until apples are tender and most liquid is absorbed, about 30 minutes. Cool to room temperature. (Can be jarred and refrigerated for at least 2 weeks.)
Link to original recipe HERE.
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Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).