Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
21.9.14
RECIPE: PARSNIP & POTATO CASSEROLE
RECIPE: PARSNIP & POTATO CASSEROLE
Ingredients:
1/2 lb. parsnips, peeled and chopped
1/2 lb. baking potatoes, peeled and chopped
1/4 cup shredded Swiss cheese
1 Tbs. grated Parmesan cheese
2 Tbs. milk
2 tsp. butter, softened
2 Tbs. freshly chopped parsley
Directions:
Preheat oven to 375 degrees. Place parsnips and potatoes in a steamer basket over boiling water.
Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in next 5 ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.
Category: Side Dishes, Potatoes
17.12.11
SIMPLE SPINACH PIE
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SIMPLE SPINACH PIE
Ingredients:
Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)
Directions:
Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into
8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.
Yield: 6 Servings
Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.
dietary fiber, 205 mg. sodium.
Category: Vegetables, Pies, Side Dishes, Vegetarian
SIMPLE SPINACH PIE
Ingredients:
Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)
Directions:
Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough.
Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into
8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.
Yield: 6 Servings
Per serving: 75 calories, 2 g. total fat (less than 1 g.
saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g.
dietary fiber, 205 mg. sodium.
Category: Vegetables, Pies, Side Dishes, Vegetarian
9.8.11
ZESTY CHILLED CUCUMBER SLICES
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ZESTY CHILLED CUCUMBER SLICESIngredients
1-3/4 cups and 2 tablespoons sliced cucumber
1/4 cup and 1 tablespoon sliced onion
1/4 cup and 1 tablespoon sliced green bell pepper
1-3/4 teaspoons salt
1 teaspoon celery seed
1/4 cup and 1 tablespoon distilled white vinegar
1/3 cup and 2 tablespoons white sugar
Directions
In a mixing bowl, combine the cucumber slices, onions, and green peppers. In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes. Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours.
Categories: Vegetables, Side Dishes
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10.5.11
SMASHED TATERS - RECIPE
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SMASHED TATERS - RECIPE
Ingredients:
4 To 6 russet or Yukon gold Potatoes, scrubbed (skins on)
1/2 cups milk
1/2 cup sour cream
2 tablespoons butter, melted
2 Tablespoons fresh Chives
2 cloves Garlic, peeled
Fresh ground pepper to taste
Directions:
Wash thoroughly 4-6 potatoes, but do not peel. Cut into
1-1/2 to 2-inch cubes and place in large pan of just enough cold water to cover. Place the peeled garlic in the same pan. Put over high heat and bring to a boil, then turn heat down to medium and maintain a rolling boil. Cover and cook for about 15 minutes until potatoes are fork-tender.
Drain potatoes. Add milk, melted butter, sour cream and chives and hand mash together just until blended. Season with fresh ground pepper to taste. (should be lumpy)
Yield: 6 Servings
Category: Potatoes, Side Dishes
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SMASHED TATERS - RECIPE
Ingredients:
4 To 6 russet or Yukon gold Potatoes, scrubbed (skins on)
1/2 cups milk
1/2 cup sour cream
2 tablespoons butter, melted
2 Tablespoons fresh Chives
2 cloves Garlic, peeled
Fresh ground pepper to taste
Directions:
Wash thoroughly 4-6 potatoes, but do not peel. Cut into
1-1/2 to 2-inch cubes and place in large pan of just enough cold water to cover. Place the peeled garlic in the same pan. Put over high heat and bring to a boil, then turn heat down to medium and maintain a rolling boil. Cover and cook for about 15 minutes until potatoes are fork-tender.
Drain potatoes. Add milk, melted butter, sour cream and chives and hand mash together just until blended. Season with fresh ground pepper to taste. (should be lumpy)
Yield: 6 Servings
Category: Potatoes, Side Dishes
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