This side dish of roasted cauliflower, broccoli, and bacon vegetable is a very simple yet flavor-filled. All of the ingredients are oven roasted, even the bacon. The dish is then tossed with a spicy sweet soy sauce.Read More
Roasted vegetables are simply always easy to make and wonderfully delicious because the roastinig intensifies the flavor. It's pariticularly fun to make because there are so many combinations of vegetables that can be thrown together. Just toss in oil with your favorite seasoning.Read More
Fresh butcher-made Italian sausages, hot and regular, add the key flavors for this dish. I found these fresh butcher-made Italian sausages to have little fat compared to pre-packaged Italian sausages by popular brands. Yet, the butcher-made Italian sausages were filled with spices and flavors.Read More
There are many other ways to prepare these small 2-3 inch long potatoes but roasting really entensifies their nutty buttery flavor. And it's easy to prepareRead More
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My version of my aunt's brussel sprouts side dish is to roast it along with baby carrots, white pearl onions and lots of garlic and thyme. I toss it in 100% olive oil, kosher salt and black pepper. Then I top it with a simple Swiss cheese sauce. In fact, this entire side dish is simple and easy to make--offering the rewards of a healthy side dish (or meal) with lots flavor.Read More
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Butternut squash is the sweeter of all of the winter squashes. It is wonderfully versatile vegetable in that it can be baked, braised, mashed, roast, steam and even as a tempura-fry. And it is really is easy to cook. Yes, it is a vegetable but its sweetness also lends it to being served as a dessert.
Side dish or dessert? Call it what you may, this spiced butternut squash delivers flavors for both with its brown sugar, nutmeg, cinnamon and ginger. A shot of bourbon bumps up the flavor without the mood altering effect. Then top the spiced butternut squash with crème fraîche for a cool, mildly sour taste.Read More
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This recipe post is about how to roast garlic bulbs and just some of the myriad of ways to enjoy roasted garlic in your favorite cuisines.
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No grill? No problem. Like holding the husk while eating your corn on the cob? No problem. Want flavor on your corn on the cob? That's covered here too.
This is all really quite easy to do.
Pre-heat oven 350 degrees
- Fresh corn on cobs, husks still on.
Pull off excess corn silk at the end of the cob. Rinse off the cobs. Place cobs in a pan and fill with sufficient water to cover tops of the cobs. Soak cobs for at least 35-40 minutes.
Drain off water and place cobs on a baking sheet. Place cobs in the oven on the center rack. Bake for 35 minutes or until corn feels soft when you press on the cob.
When ready, pull the husks back. Pull off a long husk leaf and use to bundle and tie the remaining husk leaves. This makes a great handle while eating the corn. Pull off all silks. Butter, salt and pepper to taste.
You may also be interested in trying your roasted corn-on-the-cob with this finishing butter:
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Fork smashed red potatoes has the wonderful textures of being lumpy and smooth with the added flavors of Vidalia onions and lots of garlic. Want more flavor? Just add shredded sharp cheddar cheese., garnish with sour cream or as I did here, add bacon bit.
This side dish is quick and easy to make. And it's a great escape from making labor-intensive, fluffy smooth mashed potatoes but still offers appetite satisfaction when eating potatoes.
Leah Brakke, in her article "10 Healthy Reasons To Dig Into Red Potatoes," writes that it can lower stress levels; increase energy; is naturally fat and gluten free; and can contribute to healthy blood pressure. You can get more details in her article at Black Gold Farms.
Leave the skin on!
Just wash the potatoes, remove the little eyes and brown skin patches (if needed); cut into fourths; and throw into a heavy stock pot. Roughly chop half a Vadalia onions; peel garlic cloves; add these to a pot; and boil until tender.
Yields 6 cups
- 6 small red potatoes, washed and quartered
- 1/2 large Vidalia onion, roughly chopped
- 6 whole garlic cloves
- 2-1/2 cups of water
- 1/4 cup butter
- 3 Tablespoons of milk for additional moisture (optional)
- Salt and pepper to taste
- Suggested garnish: crisp bacon bits, shredded sharp cheddar cheese or a large dollop of sour cream. Garnish is optional
Add the first four ingredients to a heavy stock pot. On high heat, bring water to a high rolling boil. Lover heat to medium and continue to boil for 20 minutes or until red potatoes are fork tender.
Drain off excess water but retain just a little water, approximately 3 Tablespoons to 1/4 cup. The retained water adds a bit more moisture. Add the butter, salt and pepper. Using a fork, smash and gently stir the potatoes, onions and garlic. If you decide to add shredded sharp cheese, gently stir it in after smashing the potatoes.
I think of this tuber vegetable as the Mighty Sweet Potato. My grandmother, who reared me, loved, absolutely loved a baked sweet potato. And yes, we had sweet potato pie during holiday seasons. But for her, a baked sweet potato was to be enjoyed at lunch, at dinner or as a snack any other time of the year.
I too came to love baked sweet potatoes. As an adult, I enjoy them by adding more wonderful flavors, not just butter but also spices.
For example, sometimes I just add ground clover, all spice, cinnamon, or mix them up. My latest palate favorite is to add my homemade garam masala. You can purchase garam masala in the grocery store and online. However, if you want to make your own, as I did, see my recipe on Garam Masala - Use Whole Or Pre-Grounded Spices?
Sweet Potato versus Yam:
There is one thing I must make clear: a sweet potato is not a yam! The sweet potato and the yam are not even in the same botanical family. What's the physical and culinary difference? Yams have a white interior flesh, are starchier and tougher than sweet potatoes. For a sweet potato, there are three types. One is firm, has a golden skin and pale flesh. The other type is soft, has a copper skin and an orange flesh. (from the Kitchn) A third type has a purple flesh. (from North Carolina Sweet Potato) Note, I had used the soft variety sweet potato for this recipe.
Preheat oven to 400 degrees
- 1 - 1 pound sweet potato for each serving. (2 people, 2 -1 pound sweet potatoes)
- 1-2 Tablespoons of butter for each potato
- 2 Tablespoons garam masala for each potato
- 2 teaspoons of sugar for each potato (optional)
- Olive oil to rub on skin of sweet potato (optional)
Scrub the sweet potato skin. Using a fork, prick the skin in 3 different places across the top. My grandmother always rubbed cooking oil on the skin. I honestly don't know why. I've cooked it with the oil rub and without and have yet to notice the difference. So you follow me and don't bother.
Place the sweet potato(es) on a cookie sheet. Bake for 1 hour 20 minutes. Remove the potato(es) from the oven. Using a sharp knife, split the skin lengthwise, then crosswise. Carefully pull back the skin. Careful, hot steam will escape. Add butter and garam masala. Using a fork, mash and mix in the butter and spice.
Suggested side servings, if you really need more food:
- Sausage patties or links
- Fried pork chops
- Sweet garden peas and pearl onion