Category: RECIPES – Sides
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Today I decided to pay tribute to my favorite Great Aunt. I was simmering a pot of polenta when my mouth started watering for my Aunt Ruth’s cheesy grits. To me polenta is just a fancy Italian term for grits (Don’t tell tall and handsome. He thinks polenta is fab but can’t stand the other.)…
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It is close to the end of the month and I wanted to use utilize items from the freezer rather than shell out extra cash at the grocery store. I paired this recipe for peas au gratin with barbecue pork chops slathered with my favorite barbecue sauce. I had a problem with the bread crumbs…
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Orzo is a type grain often times referred to as Orzo Pasta. Depending on the market it is either shelved with the pasta or the rice. Or you can readily find it in the bins of a health food market. All my small town grocery store offered was a box of Orzo with a season…
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I have never tried rutabaga before. When I saw this recipe for zesty roasted rutabaga and carrots it seemed like the perfect introduction. The Rutabaga sounds like the name of a car but is a root vegetable that is similar to a turnip. I found mine next to the cabbage, turnips and beets in my…
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A friend of mine Jamie Shaffer taught me that kids love to dip. Give them a fruit, cracker or vegetable and a condiment such as cheese, peanut butter, chocolate or salad dressing and they will devour it. Sauces are another way to get kids to eat what they would normally turn their little noses up…
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I love roasted vegetables. The are the most delicious slightly charred and seasoned lightly with kosher salt. You can make them in the oven as stated in this recipe or in a skillet over medium-high heat. I usually use Bulgar wheat for breakfast cereal sort of like an oatmeal. Tonight however I ventured to try…
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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. I learned how to basically clean out the frige and turn odds and ends into something edible. Except now without the pasta. Enjoy…
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I adapted this recipe after my friend Marilyn’s skillet potatoes. She slices the potatoes and adds them to a cast iron skillet with oil, salt and pepper. Covers the pan and simmers, tossing occasionally until tender. I use her method when cooking diced potatoes for breakfast; adding chopped onions and garlic. Tonight, I wanted something…
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A friend of mine from Houston Texas introduced me to the pleasures of cucumber salad. She was obsessed with cucumbers and red onions in vinegar. We ate bowl fulls to curb our hunger. I am the only one in the house who will eat this type of stuff. Stephen is anti condiments especially anything that…