Category Archives: Side Dishes

Cranberry Pecan Curried Rice

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FullSizeRender-4The combo of sweet craisins and savory ingredients like curry and garlic give this recipe a blend of flavors that really please the palate. It has the versatility to be a main dish if you want to stir in some chopped rotisserie chicken, a suggestion from others who’ve tried this recipe found on foodfolksandfun.net. I’ve not had the fresh parsley on hand (the three times I’ve made this dish already!), so I’ve used dried herbs instead, which worked fine. We’ve had this gluten-free treat on weeknights with ham, and with turkey, and it would go perfectly with pork chops or roast beef as well. Even though it goes together quick enough to make it an after-work-wonder, it’s going to make an appearance at some holiday dinners in the weeks to come. (Extended family, consider yourself warned!) I’m sure it’ll be gobbled up at those gatherings with gusto as well.

Serves 6-8

3½ cups chicken broth
2 cups basmati or jasmine rice
1 tablespoon butter
2 tablespoons olive oil
1 medium yellow onion, diced
2-3 large cloves garlic, minced
¾ cups chopped pecans
2 tablespoons curry powder
2 teaspoons ground ginger
½ teaspoon salt
¼ teaspoon pepper
¾ cup craisins (dried cranberries)
2 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley
¼ cup water

In a large saucepan, bring chicken broth to a boil. Add rice and butter and return to a boil. Then reduce heat to low and simmer for 20 minutes. Fluff with a fork.

While rice is cooking, heat oil in large frying pan. Add onion, and sauté until onions are translucent. Add garlic and pecans, and sauté for 1-2 minutes more. Add curry, ginger, salt, and pepper, and toss to coat all ingredients with spices. Cook another minute or two to toast spices. Add fluffed, cooked rice, craisins, parsley, and water. Stir to combine, until all rice is yellowed from curry. Transfer to serving bowl, and serve immediately, or place in airtight container and refrigerate. Reheat in microwave or in frying pan to serve.

Roasted Carrots and Parsnips

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FullSizeRenderNeed a vegetable side dish for the holidays that doesn’t involve green beens and a can of Campbell’s cream of mushroom soup? As previously promised, here’s another option for your holiday feast. If you can peel carrots and chop ’em with a knife, you can make this super simple recipe. I’ve posted roasted veggie dishes before, but it never hurts to be reminded how good vegetables can be when roasted in the oven! Roasting brings out the natural sugars (mmmmmm…sugar…) in the vegetables, and makes them oh so delicious. I like to chop these into skinny sticks, and you can almost convince yourself you’re eating fries due to the shape. Almost. Parsnips mix nicely with the carrots as they are less sweet, and they also make the dish visually more interesting. Just make sure your sticks are similar in size so they cook evenly. This is a little tricky with the poor pear-shaped parsnip. (If parsnips were your girlfriend, she’d be that one constantly complaining about her hips.)

heritage carrotsdownloadTo really make your roasted carrots comment-worthy, try using the heritage carrots found at Trader Joe’s and other grocery stores in the fall (also at farmer’s markets, if the one in your neighborhood is still open). Look for the bag of carrots in a variety of orange hues, sometimes cream, and purple. Yes, I said purple! It looks like Harold and his Purple Crayon helped with dinner. But the combination of colors brings a little fun into your simple veggie side dish.

Serves 4-6

Rating: easy

8-10 carrots, peeled and cut into 4 or 5-inch sticks
5-6 parsnips, peeled and cut into 3 or 4-inch sticks
1-3 tablespoons extra virgin olive oil
1 teaspoon dill weed
½-1 teaspoon garlic salt

Preheat oven to 375° Fahrenheit. Toss carrot and parsnip sticks in a bowl with olive oil, dill weed, and garlic salt until vegetables are coated with oil. (I actually just sprinkle rather than measure, so I’m guessing at the amount of herb and seasoning here.) Spread onto a baking sheet and bake for 25-30 minutes, or until tips are slightly caramelized, and vegetables are tender. Serve.

NOTE: The beauty of this dish is that you can cook it at just about any temperature, so if your oven is set at 325° or 400° for the main dish, that works too. If using a 325° oven, they will need about 35-45 minutes. If using a 400° oven, they will be done in about 20 minutes. Another trick? I save old cookie sheets just for roasting vegetables, as the oil and sugars from the veggies darken (aka: ruins) the pans and make them no longer fit for baked goods.

Rutabaga Whip

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FullSizeRender-1Get some variety in your veggies with this easy rutabaga side dish. If you’re Scandinavian, chances are you’ve grown up on this meat-and-potatoes staple, and if you’ve not tried this root vegetable yet, you’re in for a treat. I found this basic recipe in my ancient Better Homes and Gardens cookbook ( you know, the one with the 80’s helmet-haired ladies I’ve mentioned before…). The only trick is letting the rutabaga chunks boil until they are good and tender before adding the potatoes. Rutabaga takes much longer to boil than potatoes do, and it’s tempting to think they are done before they are. We love these as a side to roast pork, smoked ham, or grilled chicken—they just have a little more flavor than plain old mashed taters, and are great when you’re craving some comfort food but want to switch it up a tad. And this may be easy, but it’s still worthy of a place at your Thanksgiving or Christmas table. (Rutabaga whip is pictured here with smoked pork roast, courtesy of my husband, and a golden melon, grapes, and raspberries, drizzled in a simple mint and lime syrup, courtesy of my friend and fabulous cook, Karin.)

As Thanksgiving is approaching, I’m going to be posting some of my favorite holiday side dishes the next two weeks. Most of you probably have your go-to family recipes at the ready—like grandma’s stuffing recipe—but if you’re in the mood to shake it up a bit or add to your répertoire, you’ll have some options.

Serves 6-8

Rating: easy

1 rutabaga, peeled and cut into 1-inch cubes
2 red potatoes, peeled and cut into 1-inch cubes
1 tablespoon granulated sugar
1 teaspoon salt
2-4 tablespoons butter
2-4 tablespoons milk
Additional salt and pepper to taste

Fill large saucepan or small Dutch oven half full with water. Add rutabaga, sugar, and 1 teaspoon salt to the water, and bring to a full boil. Reduce to medium heat, and cook rutabaga for about 20-25 minutes, or until tender to a fork. Add in potatoes, and return to a boil. Reduce to medium heat again, and boil for additional 10-15 minutes, or until all vegetables are tender when prodded with a fork. Drain off water. Place cooked rutabaga and potato in mixing bowl fitted with wire whisk attachment, or food processor bowl. Add butter and milk, and whip or process until smooth and creamy. Add salt and pepper to taste.

Herb Roasted Potatoes

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FullSizeRenderRoasting potatoes or any other vegetable is super easy, and the roasting brings out the natural sugars, taking them up a notch or two in flavor intensity. The only trick is figuring out how much time each veggie needs in the oven. As a rule, most need about 30 minutes in a 375 degree oven, but the more delicate vegetables like asparagus or green beans only need about 15-20 minutes. Julienned carrots and parsnips need about 20-25. This is the kind of thing you can throw in the oven for that quick meal on a weeknight, or add to a barbecue to round out the menu.

Roasted potatoes are a great substitute for fries or potato chips, and are so much better for you than either of those options. You can use just about any seasoning you want on them. I try to use something salty, an herb, and something savory. I don’t measure the seasonings—just sprinkle them on top until there’s a generous coating. Here’s one of my favorite mixes for potatoes.

On another note, I’ve had requests for an “ease” rating on my postings. I joked with some friends that I should have a Judy, Susan, or Cheryl gauge, named for me and my two sisters. Judy hates to cook and only does the easiest of recipes, Susan kinda likes to cook, and will do more moderate recipes. I’m game to try anything, and love a more challenging recipe (yes, even those with yeast!) I mentioned this to Judy, as there was potential insult in the idea, but she loved it. She says we all take ourselves too seriously, and need to lighten up. She’s happy to lend her name to the cause. 

Using the above rating, this is a “Judy” recipe—so easy, even Judy could make it!

Serves 2-4

3-4 red potatoes
1-2 tablespoons of olive oil
Garlic salt
Dill weed
Smoked Spanish paprika*

Preheat oven to 375 ° Fahrenheit. Scrub potatoes, but don’t peel. Remove eyes. Chop potatoes into 1 inch pieces and put into medium bowl. Drizzle with olive oil. Sprinkle with seasonings. Toss potatoes in oil and seasonings to distribute evenly. Add more seasonings if necessary. Prep baking sheet by rubbing with olive oil, and spoon potatoes onto baking sheet. Bake in preheated oven for 30 minutes, or until edges of potatoes are golden brown and can be easily pierced with a fork. Serve.

*NOTE: You can use regular paprika, but there is something awesome in the smokiness of the smoked Spanish paprika. I get it at Penzy’s on Grand Avenue in St. Paul, MN, but you can order it online, too. Get a bottle and a bag, then you can refill your bottle from the less-expensive bag, as you discover all the ways you can add this earthy spice to your dishes! (Sprinkle on grilled meats, add to casseroles…you name it.)

Tabbouleh

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IMG_0959With my fresh mini herb garden pots going wild, I’ve been looking for ways to use the abundance of mint threatening to take over the deck. The Good Earth restaurant makes a fabulous tabbouleh, and after ordering it recently, I thought it looked easy enough to duplicate at home. I tried Ina Garten’s recipe found on foodnetwork.com, and I liked her process, but found the recipe had too little bulghur in ratio to the herbs and tomatoes, too much pepper, waaaaaaay too much salt (even with using only 2 1/2 teaspoons table salt instead of the kosher salt she recommended*), and far too many scallions. Then I looked at Ellie Krieger’s recipe, and ended up using my own amounts based on the two recipes. Ina puts the dressing into the bulghur wheat while it’s soaking, and Ellie pours in on after the fact. I tried it Ina’s way, and it seemed to have great flavor, with my adjustments to amounts below. I’m sure it would work fine to add the dressing after soaking the wheat, too.

I know this traditional Lebanese dish usually has more herbs and less bulghur than you see here, but we preferred a little more of the ancient grain to temper all the mint and parsley. And my son Justin said that 1 cup mint was over-the-top, and I needed to back off a bit. I liked it, but I love mint so much I want to marry it, so take that into consideration.

This is a versatile dish. It can be served as an appetizer along with toasted pita triangles and spicy hummus, and some sliced cucumbers, tomatoes, and Kalamata olives. Or it can be a salad or side to a meal. Shred or cube some grilled chicken into the bowl, and it’s a meal. The ease of the dish, plus the fresh herbs, make it perfect for warm weather, no matter which part it plays in your meal.

*NOTE: I did some research on kosher salt/sea salt/table salt, and found that you need more kosher or sea salt than table salt if substituting one for the other in a recipe. See this handy conversion chart for your own reference.

Serves 6-8

1 1/2 cups bulghur wheat
2 1/4 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 teaspoon lemon zest
1 teaspoon salt
1/2–1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
2–3 tablespoons mined red onion
2–3 tablespoons chopped fresh chives
1/2 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, salt and lemon zest. Stir, then allow to stand at room temperature for about 1 hour. (You can also just pour the boiling water over the bulghur, and add the dressing ingredients later.)

Add the mint, parsley, cucumber, tomatoes, red onion, chives, and the pepper; mix well. Season with salt, if necessary; cover and refrigerate. Flavor improves if the tabbouleh is made a few hours ahead of serving time.

Crunchy Cauliflower and Pea Salad

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IMG_0963Trying to get kids—or picky adults—to eat their veggies? This crunchy salad loaded with fresh cauliflower, celery, and peas might just convert some veggie-haters into lovers. Ranch is the base of the dressing, and then there’s bacon…so I rest my case. I think I got this super easy recipe from a women’s magazine ad promoting Ranch dressing, from when Ranch was new player on the food scene (80’s or 90’s?). I will say that the cashews are delicious in the salad, but if you’re not going to consume the whole bowl in one sitting, they soften and take on the texture of mushrooms by the next day. So only add the cashews to the amount of salad you think will be eaten first time around. Otherwise, the salad is fine leftover the next day!

This is a nice year-round recipe, as the ingredients are available any time. It’s especially good with spring and summer menus, as a side to grilled meat, burgers, or brats, and even better if you’re bored with beans and slaw. And as excited as we Midwesterners are about summer when the first blades of green grass appear, we do get to that point. Am I right, people?

Serves 6-8

10 ounces fresh shelled peas, or frozen
2-3 cups fresh cauliflower florets, in bite-size pieces
1 cup diced celery
1 sweet red pepper, diced
1/4 cup diced scallions
6-8 slices crisply cooked bacon, crumbled
1 cup cashew halves

For dressing

1 cup Ranch dressing
1/2 cup sour cream
1/2 teaspoon Dijon mustard
1 clove fresh garlic, minced

If using frozen peas, rinse in cold water in strainer, and allow to drain. In large bowl, combine cauliflower, celery, red pepper, and scallions. Once peas are drained, add those as well.

In medium bowl, combine Ranch dressing, sour cream, Dijon, and garlic. Beat with wire whisk until dressing and sour cream are smooth. Pour over vegetables, and toss to combines. Add crumbled bacon and toss again. Add cashews just before serving.

NOTE: If using a gluten-free Ranch option, this recipe is gluten-free. Leave out nuts if you’ve got nut-allergy folks in your circles, and it tastes just fine without them. The bacon gives it enough flavor so you won’t really miss the cashews. The bacon also removes it from the vegetarian dish category…sorry.

Thai Peanut Pasta Salad

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FullSizeRenderPeanut allergy people and gluten intolerant folks, you might as well skip reading this post right now. My apologies in advance. But if you’re a fan of Thai dishes heavy on peanut, you’ll love this easy pasta recipe that can be eaten warm or cold. The recipe was requested by a Pioneer Press reader when I wrote the “In the Kitchen” column for that paper several years ago. It was served at the Marshall Field’s deli at the time (and might still be offered at Macy’s deli…), and executive chef Tim Tesch was happy to pass it along. After making it several times, I’ve made some adjustments—I’ve increased the peanut butter and sugar amounts, decreased the soy sauce, and added in some fresh garlic for additional flavor. 

The chicken can be grilled or fried in a pan, if making the dish during non-grilling season. (It’s never non-grilling season at our house. My husband grills year-round.) We like eating this while still warm for dinner, and then chilling the leftovers for lunches the next day. It’s great at either temperature. I suppose it’s the chilling of the pasta that gives it the “salad” name tag? Don’t let the title fool you—it really is a whole meal. Since it’s easy to make ahead of time, it’s great potluck fare, if you’re feeling generous enough to share with others. But you may just want to keep it all for yourselves. I’m OK with that.

Serves 4 to 6

1 pound chicken breast or tenderloin
Dash each of soy sauce, vegetable oil, and garlic salt
1 cup fresh or frozen peas (optional)
1/3 cup shredded carrots
4 scallions, sliced thin
2 tablespoons sesame seeds, toasted (in 375° oven for 10 minutes)
1/2 pound uncooked spaghetti pasta

For sauce

1/4 cup vegetable oil
2 cloves garlic, minced
1/4 to 1/2 cup peanut butter (I use 1/2 cup)
1/4 cup soy sauce
2 tablespoons white vinegar
2 tablespoons to 1/4 cup sugar (I use 1/4 cup)
Dash crushed red pepper flakes

1/3 cup dry roasted peanuts, chopped, for garnish

Toss chicken in dash each of soy sauce, vegetable oil, and garlic salt; grill or fry until chicken is no longer pink in center. Once cooled slightly, julienne or chop chicken. If using frozen peas, rinse them in cold water and let drain until thawed. In large mixing bowl, combine cooked chicken, peas, carrots, scallions, and sesame seeds. Set aside.

Bring water to a boil and break pasta into halves or thirds and cook according to package directions; drain. While pasta is cooking, make sauce. Pour oil into large sauce pan. Heat oil on medium, and add minced garlic. Cook until garlic turns golden brown. Add peanut butter, soy sauce, vinegar, sugar, and red pepper flakes. Continue to cook and stir on medium heat until all ingredients are incorporated, and sauce is smooth. May need to add 2 tablespoons to 1/4 cup water at this point to thin sauce to desired consistency. Pour sauce into bowl with chicken and vegetable mixture, and add cooked pasta. Using tongs or large wooden spoon, toss all ingredients around until sauce coats evenly. Serve warm with chopped peanut garnish, or chill to serve later. (Garnish with peanuts at time of serving.)

Lemon Caesar Salad Dressing

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IMG_0919Fresh summer salads need a fresh summer dressing, and what tastes fresher than the zing of real lemon? This dressing recipe make-over from a Pillsbury Classic Cookbook circa August 1991 (those little grocery store booklets sold in the check-out lanes next to the trashy tabloids) uses sour cream as a thickening agent instead of the traditional coddled egg, so there’s no raw egg issues in this mix. I’ve made it with just torn romaine lettuce, grated Parmesan cheese, and big, buttery croutons, but that’s too limiting for this zesty salad topper. It’s great on any torn greens and vegetable combination you can dream up.

IMG_0924Pictured in my salad are curly leaf lettuce, chopped sweet red peppers and cucumber, jicama chunks, fresh basil, and grated heritage carrots (they’re purple—so they kinda look like bacon bits), and finally a sprinkling of grated Parmesan, as a nod to it’s Caesar roots. Be warned that lemon is the predominant taste in this dressing, so pucker up. (Mom and Janine, this one’s for you!) I’ve never used the anchovy paste suggested in the original recipe, and we’ve found it’s just dandy without it. In fact, I think it would make it far too salty. 

Most people know how Caesar salad got it’s name…but here’s a refresher just for kicks. It was created by Chef Caesar Cardini, an Italian immigrant who worked in kitchens in Mexico and the U.S. Legend has it that he came up with the concoction during a 4th of July rush when his kitchen supplies were running low, and these were the ingredients he had on hand. His original recipe didn’t use anchovies, either, so I guess I’m in good company there. Apparently, there are a variety of bottled dressings called “Cardini’s Caesar” to be found in grocery stores. But why buy it bottled when it’s so easy to make your own?

Makes about 3/4 cup dressing

1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon sour cream
1 teaspoon grated lemon peel
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1-2 cloves garlic, minced (I typically use only one clove)
1/2 teaspoon salt
1/4 teaspoon course ground black pepper

Combine all ingredients in a bowl and whisk—or combine in a jar and shake vigorously—until smooth. Refrigerate until ready to use, or pour over salad greens and vegetables, and toss until greens are coated.

Marynona’s Potato Salad

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IMG_0903People who say they aren’t a fan of potato salad have only had bland deli fare. My mother-in-law was the master at making tasty potato salad, chock full of crunchy celery and onions, and lots of hard-boiled eggs. (I may have overdone it a bit on the eggs the last time I made this, as my nephew Brock said, “So Aunt Cheryl, is this egg salad with potatoes in it, or potato salad with eggs in it?”) Marynona’s secret to making great potato salad, was not only plenty of mustard and seasonings, but to add your mayo and seasonings to the bite-sized potato chunks while they are still warm, so the potatoes absorb the flavors. She also insisted that you must use real Hellmann’s mayonnaise, and not Kraft Miracle Whip, or another brand of mayo. I do agree with her—Hellmann’s really does make a difference. It also helps to make this at least 3 hours before serving time to give it time to chill, and for the flavors to blend.

Serves 6-8

6 eggs
8-10 red potatoes, cut into bite-sized pieces (do not peel)
1-2 teaspoons salt
1 to 1 1/4 cups Hellmann’s real mayonnaise
2 tablespoons prepared mustard
2 teaspoons Dijon mustard
2 teaspoons dill weed
1 teaspoon salt
1/4 teaspoon course ground black pepper
2 tablespoons white vinegar
2-3 stalks celery, chopped
1 medium yellow onion, chopped, or 1/2 large red onion, chopped
2 tablespoons chopped fresh chives, optional

Place eggs in medium sauce pan and cover with cold water; cover. Bring water to boil. Turn element off and let eggs sit in hot water for 10 minutes. Dump out water and run cold water over eggs. Remove shells from eggs; set aside.

Place potatoes in large sauce pan or small Dutch oven, and cover with cold water. Add 1-2 teaspoons of salt. Bring to a boil. Reduce heat and cook 10-15 minutes, or until potatoes are tender to fork. Once cooked, drain the potatoes in a colander. Let cool until potatoes are no longer steaming, but are still warm.

Meanwhile, combine mayonnaise, mustards, dill, salt, and pepper in large bowl. Stir. Add vinegar and stir again. Fold in celery, onions, and chives (if desired). Dice hard boiled eggs and add to mixture; stir again. Add warm potatoes and gently stir until potatoes are all coated with mayo mixture. Cover bowl with plastic wrap and refrigerate. After chilling 1 hour, stir salad and refrigerate for another 2 hours. If not serving at this time, move to airtight plastic container and store in frig for up to 1 week.

Savory Sweet Potato Biscuits

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FullSizeRender-1When you need something to round out your barbecue, soup, or stew menu (and happen to have sweet potatoes on hand), these easy biscuits are sure to garner “ooohs” and “aaaaahs” at your table. The original recipe for these biscuits came from the Deen Brothers website (sons of Food network star Paula Deen) and is a healthier version of traditional southern biscuits. Their recipe used sweet seasonings like pumpkin pie spice, etc., but we found that too sweet for bread you want to eat with a meat or soup, so have substituted in cumin and coriander instead. The sweet potato, yogurt, and oil add moisture to the dough, so you won’t miss the usual buttery biscuits one bit. 

IMG_0844If you happen to have any leftover, rejoice! The savory flavor makes them great second-day, layered with sandwich meats and cheese, and a dab of mustard or fresh hummus. Some fresh spinach and sweet peppers add crunch as well as extra nutrition, as you see pictured here. My son Mitch loves these in his lunch bag, and will request them for supper just to get a tasty sandwich the next day. (Hey Judy, my yeast-fearing sister, here’s a bread recipe sans yeast! Will you try this one?)

Makes 10-12 biscuits

1 cup cooked, mashed sweet potatoes (1 large sweet potato)
¼ cup Greek-style yogurt
2 tablespoons olive oil
1 tablespoon maple syrup
2 cups all-purpose flour
2 tablespoons brown sugar
2½ teaspoons baking powder
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
¼ ground ginger
¼ cup fat-free milk

Preheat oven to 400° Fahrenheit. Bake sweet potato in preheated oven for 1 hour, or until it yields to gentle pressure. (Can do this a day ahead and store cooked potato in frig.) Line large baking sheet with parchment, or spray with non-stick cooking spray and set aside.

Combine mashed sweet potato, yogurt, olive oil, and maple syrup in small bowl and set aside. Whisk together the flour, brown sugar, baking powder, coriander, cumin, salt, and ginger in large mixing bowl. Alternately add sweet potato mixture and milk, stirring with wooden spoon until dry ingredients are moistened.

Drop dough onto lightly floured surface and knead a couple times until dough holds together. Do not over-knead—dough will be sticky. Shape into oblong, then roll out with rolling pin (moving from center to outside edges) until dough is about 1” high and 10”x13” in shape. Cut into 10-12 biscuits and place on prepared baking sheet. Bake for 12-14 minutes or until bottoms and corners of biscuits are golden brown. Remove to cooling rack until cooled. May serve warm or room temperature.