Side Dishes

Side Dish Recipes

Spicy Asian Roasted Broccoli & Snap Peas

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My plan for dinner was a ginger sesame marinated pork tenderloin, basmati rice and steamed broccoli.  Isn’t that awfully easy…and awfully boring?  I found this recipe for roasted broccoli and snap peas made extra delicious with a light sauce of sesame oil, orange zest, cilantro, honey, fresh ginger, garlic and sambal oelek.  So glad I took the extra time to make this side dish.

Living where we do there are limitations on the ingredients I can get my hands on.  I couldn’t find bird chiles, so I didn’t use them and as a result this wasn’t too spicy even with the sambal oelek.  If you really have a problem with spice, then you can leave that out as well.  I also didn’t use the miso, mostly because I was too lazy to look for it!  Since it’s just Ben and I eating dinner, I also like to make just enough for the two of us unless it’s something I know is wonderful left over.  So I changed parts of this recipe to better suit our lifestyle.  Here is the link to the original recipe.

There is something so very special about roasted veggies, and this recipe is no exception.  This is a perfect side for an Asian flavored meal.  Enjoy!

Spicy Asian Roasted Broccoli & Snap Peas

Adapted from finecooking.com

Ingredients

  • 2 heads of broccoli, cut into florets
  • 8 ounces snap peas (1 bag)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon plus 1 1/2 teaspoons sesame oil, divided
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 1 teaspoon sambal oelek
  • 1 teaspoon grated orange zest
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic

Directions

  1. Preheat oven to 400°F
  2. Combine broccoli and snap peas in a 9×13 glass dish and drizzle 1 tablespoon of olive oil and 1 tablespoon sesame oil over vegetables, toss together to coat and sprinkle with salt.
  3. Roast for 20 minutes, checking and stirring about half way through.  Vegetable are done when slightly browned.
  4. While vegetable are cooking whisk the rest of the ingredients together.
  5. When vegetables are done pour sauce over and toss to coat.

 

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Toasted Corn, Cherry Tomato and Edamame Salad

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Finding tasty, refreshing vegetable side dishes can be difficult.  I am all for a nice salad, but sometimes that just doesn’t cut it.  Steamed or roasted veggies are delicious, but when the weather is warm I want something cool.  This salad is the perfect solution to all these problems!  Using seasonal ingredients like fresh corn and juicy tomatoes is a great way to celebrate summer.  The fresh basil and mint in the salad make it even more delicious.

I only made one slight change to this recipe.  Since I am not a huge fan of drowning a salad in dressing, I simply drizzled the dressing over each individual serving of salad.  You don’t need much to add a nice zesty, and tangy flavor to this salad.  I left one serving completely naked except for a light sprinkling of salt and thought it was great.  The herbs provide so much flavor alone that you could do without the dressing completely.  It is up to you.

I served this with Quick Tandoori Chicken, here is the link.  I used chicken breasts instead of thighs.  The flavors were robust and yummy, but I wouldn’t serve these two things together again.  Serving this salad with a simple grilled steak or simple flavored grilled chicken would be wonderful so that you don’t have competing flavors.

Toasted Corn, Cherry Tomato and Edamame Salad

Courtesy of Fine Cooking (Here is the link)

Ingredients

  • 1 cup frozen shelled edamame
  • 5 Tbs. extra-virgin olive oil
  • 2-1/4 cups fresh corn kernels (from about 3 medium ears)
  • 2 Tbs. plain low-fat yogurt
  • 2 Tbs. fresh lemon juice
  • 1 tsp. clover honey
  • 1/2 tsp. minced garlic
  • Kosher salt
  • Freshly ground black pepper
  • 1 heaping cup quartered cherry tomatoes (about 15)
  • 1/4 cup very thinly sliced fresh mint
  • 1/4 cup very thinly sliced fresh basil

Directions

  1. Cook the edamame according to package directions. Drain and set aside to cool completely.
  2. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
  3. In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
  4. In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.
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Asian Vegetable Slaw

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To go with Pioneer Woman’s flank steak, I was in search of a side dish.  Rice would have been fine, and then maybe a salad or some steamed asparagus.  But that just seemed kinda boring and not the perfect summer side.

Thankfully, I came across a perfect summer side dish recipe from Erin at vittles for the voracious.  This salad would a great accompaniment to the grilled steak and the Asian flavors.

The salad has tons of yummy, crisp vegetables.  It tastes fresh but still has a great rich flavor thanks to the dressing.  You can change this recipe to fit your likes and needs.  Add any other vegetables that you like.  Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces.  Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.

For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce.  I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.

Here is Vittles link, and here is my variation.  This is a great salad.  Thanks, Erin!

Asian Vegetable Slaw

Ingredients

Salad:

  • 1 package (10 oz) broccoli slaw mix
  • 1 cup red cabbage, chopped
  • 1 can mandarin oranges, drained
  • 2 cups shelled edamame
  • 1/2 cup cilantro, chopped
  • 1 cup blanched snap peas

Dressing:

  • 1/3 cup Asian dressing (I used Brianna’s Ginger Mandarin)
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon hot chili sauce

Directions

  1. Combine all vegetables (and mandarins) in a large bowl and toss together.
  2. In a small bowl, whisk dressing, peanut butter and chili sauce.
  3. Pour sauce over the vegetables and toss well.
  4. Chill until ready to serve.
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Mexican Layered Salad

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This salad was a big hit at the Superbowl party I brought it to last weekend.  It is technically a salad, but a lot of us ate it like a dip with tortilla chips instead.  I ate mine over a little mound of crushed chips.  The chips add a nice crunch and saltiness.  The flavors in this salad are very refreshing.  It was a good complement to the heavy chili and queso at the party.  The black beans and avocados are healthy and substantial and give the salad some weight that makes it an appealing thing to even the manliest of men.  I made mine a few hours before serving and it was great; not soggy at all.  I ate some the next day after it had been sitting in the fridge all night, and it was still delicious.  The avocado was still green and creamy without any nasty, slimy, brown spots.  I really liked the dressing.  The addition of lime juice, cilantro and cumin makes the ranch dressing so much tastier.  I am thinking about mixing some more of it up just to have on hand.  Adding some minced jalapeno might be nice too.

I combined many different recipes to come up with this salad.  A lot that I looked at use chips or cornbread as a layer in the salad, but I am not a fan of soggy bread in anything besides stuffing at Thanksgiving.  So, I left the chips out, and served them on the side instead.  If you want to add chips, cruch up about 2 cups and use half as a layer in between the corn and lettuce layers.

Mexican Layered Salad
Ingredients
  • 2 – 3 heads of romaine, chopped
  • 1/2 cup shredded red cabbage
  • 3 grated carrots
  • 3 – 4 roma tomatoes, chopped
  • 2 avocados, cut into 1/4 inch chunks and tossed with about 1 tablespoon of lemon juice
  • 6 – 8 green onions, chopped
  • 1 large can black beans, drained and rinsed
  • 2 cans whole kernel corn, drained
  • 2 cups shredded cheese, a combination of cheddar and monterey jack is great
  • 1 1/2 cups ranch dressing
  • 3/4 teaspoon cumin
  • 3 – 5 tablespoons lime juice
  • 1/4 – 1/2 cup chopped fresh cilantro
  • Tortilla chips for serving
Directions
  1. In a small bowl combine tomatoes and scallions.
  2. Combine romaine, cabbage and carrots in a large bowl.
  3. In a separate bowl, combine dressing, cumin, lime juice and cilantro.  Whisk to combine.  Set aside.
  4. In a trifle dish, layer half of the beans, then half of the corn.
  5. Top half of the lettuce mixture and press down.
  6. Top with half of the  tomato mixture, then half of the avocado.
  7. Sprinkle with half of the cheese, then drizzle with dressing.
  8. Repeat layers again, pressing down as needed.
  9. Top with cheese, then cover with plastic wrap and let sit for at least 1 hour.  Can prepare 1 day ahead.
  10. Serve with tortilla chips.
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Corn Mashed Potatoes

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My sister Lisa gave me this cookbook a few years ago for Christmas saying, “It may just end up being a coffee table cookbook, but I thought you’d like it.”  It really is a beautiful book.  It is also larger than your average cookbook, so it does look great just sitting out in my house.  I will admit though that for the 3 years I have had it I have merely perused its pages and admired the lovely photos and descriptions of dishes by Marcus Samuelsson.  He is an Ethiopian-born Swedish chef and co-owner at Aquavit in New York City.  I have never eaten there, but maybe I will someday.  You may have seen Samuelsson on Top Chef Masters and heard of his catering of a White House dinner this past November.

This recipe for mashed potatoes has been one that I’ve looked at and considered making more than once.  It seemed like the perfect side dish to serve with our steaks.

These potatoes are a step up from simple mashed potatoes with the addition of corn and thyme.  The potatoes are cooked in milk and cream, and this cooking liquid is used to create the consistency you like for your potatoes.  I did buy a new utensil for this recipe: a potato ricer!  I love it.  So what if it may only serve one purpose?  It made the potatoes so creamy and smooth.  Sometimes I really like a more rustic mashed potato with chunks and little pieces of the skin in there.  But there is something very special about the incredibly smooth and silky texture of potatoes once you squeeze them through the ricer.  This might be one of my most favorite tools to use in the kitchen.  The potato goes in whole and comes out in long lanky strings!  Fun stuff.

The corn adds a delicious sweetness and contrast in texture.  The thyme is a lovely herb to use in these potatoes.  I won’t try to tell you that these are something you should eat weekly.  These potatoes are decadent and rich, so consume in moderation!

Corn Mashed Potatoes

From Aquavit

Ingredients
  • 1 pound Yukon gold potatoes, peeled
  • 2 cups milk
  • 1 cup cream
  • 2 egg yolks
  • 1 tablespoon mascarpone cheese (or substitute cream cheese)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons fresh thyme
  • 2 tablespoons butter, softened
  • 1 1/2 cup corn kernels, from about 2 corn cobs
  • kosher salt and black pepper
Directions
  1. Cook the corn on the cob in boiling water for about 3 minutes.  Let cool, then cut corn from the cobs.
  2. Combine potatoes, milk and cream in a large saucepan and bring to a boil.  Reduce heat and simmer for 20 – 25 minutes or until the potatoes are tender.  Drain the potatoes, reserving the cooking liquid.
  3. Pass the potatoes through a food mill or potato ricer into a large bowl.
  4. In a small bowl, beat the egg yolks lightly.  Add the mascarpone or cream cheese and mix well, then stir in the thyme and olive oil.
  5. Add the egg yolk mixture to the potatoes along with the butter and about half of the cooking liquid and mix well.  Add more cooking liquid if desired.
  6. Fold in corn and season with salt and pepper to taste.
  7. If not serving immediately, return to the saucepan, cover, and keep warm over low heat.  You may need to add a little more cooking liquid if the potatoes begin to get dry.
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Crazy Delicious Creamed Corn

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This was the side dish for last night’s dinner, but I could have eaten this as my meal and been very happy and satiated.  While contemplating dinner I had to consider a few things.  What did we have the last  few nights?  Thai curry and spaghetti casserole.  What kind of food is appropriate for the weather?  It’s cool, but not quite soup or chili weather yet.  How much time do I want to spend?  An hour tops.  Should I make something that is left-over friendly?  Yes!  Always yes.  After carefully considering all of these issues, I chose a Mexican style chipotle chicken and creamed corn.

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The chicken was delicious, and served double duty in chicken tacos the following night.  However, the creamed corn was the star of this meal in my opinion.  I used canned whole kernel corn instead of corn cut fresh from the cob because I am lazy.  It still turned out great.  The preparation and total cooking time are minimal.  Using canned instead of fresh corn makes it even quicker.  I really liked the combination of whole kernels and creamy corn puree.  The contrasting textures are wonderful.  This side probably serves 4-5, but is great re-heated and would easily double, so go ahead and make a double batch.  It is that good.

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Crock Pot Applesauce

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Our front yard is covered in leaves.  Trees in our neighborhood are boasting leaves in all shades of red, yellow and orange.  The grocery store is selling several different kinds of pumpkins and gourds, and my previously neglected scarf and gloves are being used daily.  It is fall.

A bushel of apples picked at an orchard in New Mexico arrived at Ben’s office last week, courtesy of a client.  Ben came home with about a dozen of the cute, little, red apples.  I’m not sure what kind they are.  Originally Ben thought we could make a pie, but I wasn’t sure how the apples would bake.  Quite frankly, I did not want to put in the effort necessary to bake a pie just to have it be less than delicious thanks to shoddy apples.  So, applesauce it is.

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This recipe comes from Cookin’ Canuk.  I hadn’t ever read this blog before yesterday, so naturally I spent some time perusing the recipes and enjoying the step-by-step photos accompanying each tasty blog post.  Some other recipes I would like to try are the crock pot gingered chickpea and spicy tomato stew, and the pine nut and brown sugar ice cream.

The applesauce was a nice combination between chunky and smooth.  The cinnamon gave it a warm and satisfying flavor.  The apples were not too sweet, not too tart, and make a delicious, warm, comforting applesauce.  I think this was a great choice for using our plethora of apples.

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Crock Pot Applesauce

  • 10 medium sized apples (gala, golden delicious, granny smith, fuji, whatever you have)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • a pinch cardamom
  • 1/4 cups water or apple juice
  1. Peel, core, quarter and slice the apples.
  2. Combine apples, sugar, cinnamon and cardamom in a large bowl and stir to combine.
  3. Pour water or apple juice on the crock pot, then add apple mixture.
  4. Cook on low, stirring occasionally, for 8 hours.
  5. Serve warm, at room temperature, or chilled.
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Thai Coconut Soup

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My parents came up from Round Rock to visit for a day on their way to Oklahoma City.  They also came to drop off my amazing Swedish truck!  I am not quite sure where to put it yet.  It’s one of the biggest pieces in our house other than our bed and the couch which makes the options for placement a bit limited.

trunk

There is no rhyme or reason to our house.  I have some modern, some traditional, and some antique furniture and decor.  The problem is that I love certain things about all those styles.  While I dream of a house that would embarrass the homes in Dwell, I know that day will never come.  I am OK with that.  A lot of what we have has been given to me from my mom or Ben’s mom, and I can’t imagine replacing it with anything.  So, welcome to my hodge podge home.

While my mom was here we got pedicures and then went to the store to get ingredients for dinner.  One of the other things my mom brought to me was a wok that I’d bought for $7.99 at IKEA last weekend.  It’s not the best quality piece of cookware I own, but I still wanted to use it.  I decided to make a chicken stir fry and coconut soup.

stirfry

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Brown Butter and Chive Mashed Potatoes

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I saw Julie and Julia a few weeks ago and thought it was great.  I loved the past and present switches and how their lives seemed to intertwine across decades.  Seeing this movie also increased my passion for cooking.  I love to cook.  I love to cook things I’ve never cooked before and I love to share food with people.  After Ben and I left the theater I was inspired and demanded that we go to the grocery store and get something to make for dinner.  There was just no way that a frozen pizza was going to do it for me that night.

Since it was after 6 when the movie got out, we decided to grill steaks and make some quick side dishes.  Thank God for the iPhone!  Without it I wouldn’t have been able to find this yummy mashed potato recipe on Epi.  Salad would have been another easy side, but I opted to make something a little more exciting; sautéed green beans with toasted walnuts.

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Monster Zucchini Part II: Zucchini Fritters

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With the mound of shredded zucchini I could have made 3 batches (6 loaves) of zucchini bread.  I could have done this and frozen loves, or given them to friends.  But lets face it, I just don’t have that many friends and my freezer just couldn’t take the load!

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If I would have been thinking more clearly I would have shredded half of the ginormous squash and then sliced the rest and grilled them or sauteed them to serve with the leftover mac and cheese.  We cannot change the past, so I decided to make zucchini fritters.  I looked at a few recipes.  All used shredded zucchini, at least one egg, flour, and salt and pepper.  From that base I found that the possibilities are endless.  Some recipes used Parmesan or other cheeses in the mix, some used panko or some type of bread crumbs, some used onions (scallions or red), and the seasonings that were used ranged from simple S&P to 6 different herbs in one recipe.  I mixed and matched based on what I had at home.

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