I had a pint of heavy cream left over from a Slovian nut roll I made for Three Kings Day. I really hate it when I have to throw expired goods away. Like the four pears that ended up in the trash because I kept […]
Tag: side dish
I awoke one morning to find an enormous zucchini on top of the kitchen island. A friend at Stephen’s work brought them in. He said there were more but he was not sure how many I would want. This giant cuke was plenty. Part of the zucchini went into a batch of muffins. I shredded the rest then stuck it in the refrigerator until the next day. I needed some time to come up with alternative uses for zucchini. This recipe for zucchini cornbread caught my eye.
The bread part is a bit misleading. It is definitely a casserole. Something more like a spoon bread than cornbread. I forgot to buy corn mix while at the supermarket and so I had to make my own mix. I have included the recipe for the mix below. I apologize I forgot to write down the name of the site I found the cornbread mix recipe on. It would be nice to have the rest of the ingredients list to make the cornbread. I will keep looking! Until then enjoy a spoonful of zucchini cornbread casserole.
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix (see below for recipe)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 60 minutes.
Corn Muffin Mix:
1 cup Corn Meal
1 cup all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
Mix all the ingredients together in a bowl or ziplock bag.
I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish […]
Wild rice pilaf evokes fall with the warmth of the pecans and mushrooms reminiscent of homemade Thanksgiving stuffing. I love the added protein from the garbanzo beans. They lend a chewy filler without the fat and extra calories associated with sausage. I like to boil the orzo in chicken broth to add more flavor. Wild rice pilaf can also be used to stuff a turkey or Cornish hens.
Orzo may resemble barley in shape but is technically a pasta. Still many refer to it as a rice and so when looking for the pasta you might want to try the rice isle first.
Source: Rachael Ray
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tbsp butter
2 garlic cloves
1/2 pound cremini mushrooms, sliced
1/3 cup pecans, chopped
2 tbsp chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt and pepper
Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
In a large skillet, melt the butter over medium-high heat. Add the garlic and mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt and pepper.
Makes 4 servings
My mom was queen of the pasta salad. Not the kind smothered with dressings or dripping with sauce. Rather simply flavored with a smidgen of salad dressing. Enough to give a little flavor.Â I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy this salad as is for lunch or add seared fish or eggs to make a hearty dinner.
Source: The Good Mood Food Blog
1 large head of broccoli, chopped into bite size pieces
1/2 pound pancetta or bacon
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
A good pinch of ground black pepper
A good handful of crumbled feta cheese
Bring a large pot of water to the boil.Â While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl.Â Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green.Â Drain the broccoli pieces and run under cold water.Â Drain thourghly. Add the broccoli to the serving bowl and set aside.
Place a small frying pan over a high heat and fry the bacon pieces until crispy.Â Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad.Â Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.Â Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper.Â Add walnuts or pine nuts for an extra crunch!