Tag Archives: Sides

Baby Potatoes with Creamy Garlic Sauce (coorec)

10 baby potatoes
2 T butter
2 cloves garlic, minced (you can use less if you don’t like garlic)
3/4 c cream
2 T fresh parsley, chopped (or 1 T dried parsley)
salt and pepper to taste

Wash and cut potatoes in bite sized pieces. Boil over low heat until just done. In a saucepan melt butter and add garlic and over low heat for 2 or 3 min. Add cream and reduce til thick enough to coat the potatoes. About 10 min. Drain potatoes and add to cream sauce. Add parsley, salt and pepper. Serves 6.

Easy Garlic Bread (countryliving)

Sprinkle a halved loaf with olive oil, chopped garlic, oregano and grated Parmigiano-Reggiano, then wrap in foil and bake.


Garlic Parmesan Scalloped Potatoes (cafedelites)

4 T butter
1 T minced garlic (or 4 large garlic cloves, minced)
4 T flour
4 c milk (can sub skim, 2% or full fat) , more if needed
1 t chicken bullion powder (can sub Kosher salt)
salt, to taste
1/2 t black pepper
3 lbs potatoes, peeled and sliced into 1/8″ rounds
2 c shredded mozzarella cheese
3/4 c Parmesan cheese, freshly grated
1 T fresh chives, divided

Preheat oven to 400° F. Melt butter in a medium-sized pan / pot. Add garlic and sauté until just fragrant (about 1 min). Whisk in flour; continue to cook while whisking (or stirring) for at least 2 min. Reduce heat down to low; gradually whisk in 4 c milk (about 1/4 c at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed) and pepper. Set aside. Lightly grease a 9 x 13″ baking pan with cooking oil spray. Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce and the remaining cheeses. Cover tightly with aluminium foil and bake for 40 min until potatoes are just tender. Remove foil; cook for a further 30 min or until top is golden and the sauce is bubbling. For a crispier top, broil or grill on medium heat for 2 – 3 min until cheese is crispy. Garnish with chives. Serve warm.

Bangin’ Breakfast Potatoes (vodkaandbiscuits)

3 medium golden potatoes, skin on (can sub red skinned potatoes)
1 T olive oil & more if needed
2 slices bacon
1 – 2 garlic cloves, minced
1 Tn pure maple syrup
parsley for garnish
salt, to taste
pepper, to taste
Old Bay, to taste

Before you do anything, freeze your bacon slices that way when you’re ready to prep, it’ll be so much easier to chop! Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water. In the meantime, heat oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper and Old Bay as needed. Cook for 10 min, stirring the potatoes often, until brown. If needed, add a T more oil. Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5 – 6 min to crisp. Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed. Let the garlic cook until fragrant, about 1 min. Just before serving, drizzle over the maple syrup and toss. Let that cook another min, giving the potatoes a caramelized effect. Serve in a warm bowl with a sunny side up egg!

Balsamic, Honey Roasted Cabbage Steaks (eatwell101)

1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 T olive oil, divided
3/4 t coarse salt
1/2 t ground white pepper
2 T balsamic vinegar
2 t honey
1 sprig fresh thyme

Preheat your oven to 400° F. Brush a rimmed baking sheet with 1 T extra-virgin olive oil. In a bowl combine olive oil, balsamic vinegar and honey. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme. Roast until cabbage slices are tender and edges are golden, 25 – 30 min. Serves 2.

Loaded Cauliflower Bites (ourlittleeverything)

1 head cauliflower cut into bite sized pieces
cheddar cheese shredded
bacon cooked and crumbled
green onions sliced (opt)

Preheat over to 350 F. Spread cauliflower out on a baking sheet covered with parchment paper or a silpat mat, sprinkle with salt and pepper and roast about 20 min or until fork tender. Push all the cauliflower into a pile and cover with as much cheddar cheese and bacon as you’d like. Return to the over for about 5 min until the cheese is melted. Top with sliced green onions and serve hot. Serves 4.

Broccoli with Asian Garlic Sauce (thegardengrazer)

4 c broccoli florets
3 garlic cloves, minced
2 T sesame oil
2 T reduced sodium soy sauce or tamari
1/2 c vegetable broth
1 T cornstarch
red pepper flakes to taste (opt)

In a bowl, add garlic, soy sauce/tamari, broth and cornstarch. Whisk to combine. In a large skillet over med-high, add sesame oil and heat for a minute. Carefully add broccoli florets. Cook for about 4 min, stirring often to prevent burning. Reduce heat to med-low and add garlic sauce. Stir well to coat. Cook for about 3 min. Sauce will thicken and absorb into the broccoli. Serves 4.

Sheet Pan Hash Browns (macheesmo)

4 c peeled and grated potatoes
2 T unsalted butter
1 T olive oil
1/2 t kosher salt
1/2 t black pepper
1/2 t chili powder
1/2 t garlic powder
1/2 c grated Parmesan

Line a sheet pan with parchment paper and preheat oven to 400 F. Add grated potatoes to a large bowl and rinse the potatoes well with cold water. Drain and rinse a second time. Drain off as much water as you can. Use a few paper towels to dry off the potatoes as much as possible by rubbing the potatoes in the bowl. In a microwave safe bowl, combine butter, oil and spices. Microwave on high for 30 seconds to melt butter. Stir spice mix into potatoes along with grated parmesan cheese. Stir well. Spread potatoes out on sheet pan in a single,even layer. Some overlap is inevitable, but try to make it as even as possible. Place sheet in a preheated oven on the bottom rack for 15 – 20 min. When edges of hash browns are browning nicely, move sheet pan to the very top rack. Bake for another 10 – 15 min so top can crisp up. Don’t stir the potatoes! Remove potatoes and serve immediately with other breakfast goodies!

Crispy Oven Potatoes with Cheese and Bacon (nobiggie)

1 lb sliced bacon
4 large ruset potatoes, diced
1 1/2 t Kosher salt
1 t freshly ground black pepper
1 1/2 cgrated cheddar cheese
2 green onions, sliced thin as a garnish

Preheat the oven to 400 F. For easy cleanup, completely cover the sheet pan with tin foil. Bake the bacon in the oven for about 15 – 20 min until crispy. Remove from oven, transfer the bacon to a paper towel lined plate to absorb the extra bacon grease and let cool. When cooled, crumble the strips of bacon into small bacon pieces. There should be a few T bacon grease on the baking pan, if there’s too much, you can absorb some with a paper towel. You’ll need this bacon grease for the potatoes. Dice up all the potatoes. Keep a big bowl of water near your cutting board to drop the potato pieces into, to keep the cut sides of the potatoes from turning brown. Remove the potatoes from the bowl of water and put them on the baking pan and toss them around to coat in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 min, remove from oven and toss them around again to keep them from sticking to the pan. Bake for an additional 20 min. Remove pan from the oven to toss around again, to make sure that none of the potatoes are sticking to the pan. Bake another 15 min. Remove potatoes from the oven, toss again and sprinkle with grated cheese and bacon pieces. Return the baking pan back to the oven, until the cheese has melted. Garnish with sliced green onions just before serving and enjoy!

Vegetable Fritters (createmindfully)


3/4 c chickpea flour
1/2 c water
1 t cumin
1/2 t cayenne pepper
1/4 t paprika
1/4 t garlic powder
1/2 t salt
pepper to taste
1/4 c chopped red onion
3/4 c chopped red pepper
3/4 c corn
2 T chopped parsley
vegetable oil
vegan chipotle ranch dressing (opt )

Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter. Heat pan on medium high heat. Add enough vegetable oil to cover the pan. Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned. You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed. Serve with vegan chipotle ranch dressing. Makes approx 10 fritters.

Spicy Lentil Cakes

1 c red lentils
1 small bunch parsley, chopped
1 medium onion, diced and sauteed
4 T psyllium husks (or 1 large egg)
4 T nutritional yeast flakes (opt but recommended)
2 bell peppers of your choice, chopped
about 1/2 c flour of choice
2 t smoked paprika
1 t spicy paprika
1/2 t chili flakes
sea salt and ground pepper, to taste
oil for frying

Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 min and then remove from heat. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork . Add the rest of the ingredients, except oil. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10 – 15 min. Spray a non stick pan with some oil. Not too much. Put each patty in the frying pan and let it fry about 2 min on each side. Makes 15 cakes.

Pork Sausage Loaf (Mary C.)

1 lb sausage
2 eggs
1 granny apple, grated
1 med onion, grated
1 c pork dressing mix
1 t thyme
1 t parsley
1 t Rosemary

Combine first 5 ingredients, place in loaf pan. Top with herbs. Bake at 325 F for 50 – 60 min. Note: If using dry herbs, mix them in the loaf.

Garlic Cheese Fries (damndeliscious)


2 russet potatoes, peeled and cut into 1/3″ thick fries
1 1/2 pts peanut oil
Kosher salt, to taste

In a large bowl with water, soak potatoes to remove the excess starch, about 30 min and up to 24 hours. Drain well and pat dry to remove excess water. Heat peanut oil in a Dutch oven or heavy stock pot to 350 F. Add the potatoes and par cook until light brown, about 4 – 5 min. Transfer to a paper towel-lined plate. Increase oil temperature to 400 F. Add the potatoes again and cook until golden brown and crispy, about 2 min. Transfer to a paper towel-lined plate. Serve fries immediately, drizzled with cheese sauce.

Cheese Sauce

2 oz cream cheese
2 T milk
3 cloves garlic, minced
1 t vegetable oil
1/4 t salt
1/3 c shredded sharp cheddar

Melt cream cheese in a small saucepan over medium high heat. Whisk in milk, garlic, oil and salt. Stir in the cheese until smooth. If the sauce is too thick, add more milk as needed.

Baked Potato Wedges (homecookingadventure)

4 medium potatoes
1 t Paprika
1/4 t chili powder (opt)
1/4 t garlic powder (opt)
3 T oil
salt and freshly ground black pepper
green onion to garnish

Preheat the oven to 425° F. Cut  potatoes into wedges. Put potato wedges into a large bowl. Sprinkle paprika, chili powder, garlic powder if used, salt, pepper and oil and toss gently to coat. Lay the wedges in a single layer on a greased baking tray. Bake for about 25 – 30 min until the wedges are golden brown and crispy on the outside. Makes about 3 – 4 servings.

Skillet Scalloped Potatoes (hostthetoast)

6 medium Yukon Gold potatoes, peeled and thinly sliced
3 T unsalted butter
3 T flour
1 1/2 c milk
1 1/2 – 2 c shredded Gruyere cheese
2 cloves garlic, minced
1 sprig thyme
salt and pepper to taste

Preheat oven to 400 F. Heat a 9″ skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mix into a separate bowl. Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes. Pour the milk mix back over the potatoes and then cover the top layer of potatoes with the remaining cheese. Cover with foil and bake for 1 hour. Remove the foil and bake for 5 – 10 min until top is golden. Let cool for 5 – 10 min and then serve!

Lentil Casserole (themisfitbaker)


Lentil Filling

2 T olive oil
1 medium onion
3 garlic cloves, minced
1 T chili powder
1 c dry brown lentils
1/3 c dry red lentils
1 19oz can diced tomatoes (do not drain)
2 c hot water
1 T Bragg Liquid Aminos (or soy sauce)
2 c frozen mixed vegetables (corn, peas, green beans)
1/4 c Nutritional Yeast

In a large pot, heat oil over medium heat. Add onion and saute until translucent. Stir in garlic and chili powder and cook for 1 minute. Add brown lentils, red lentils, tomatoes with juice and Bragg liquid aminos. Bring to a boil, then reduce the heat to medium-low. Simmer partially covered, for 30 min or until the lentils are tender and most of the liquid has been absorbed (stir occasionally). Remove from heat and stir in the frozen vegetables and nutritional yeast. Pre heat oven to 375° F and lightly oil a 2.5 qt casserole dish. Scoop the lentil mix into the prepared casserole dish and cover with mashed potatoes (it’s best to start the potatoes around the edges and work your way in. This prevents the filling from squishing up the sides of the dish.). Bake for 30 min or until golden and bubbly. Allow the casserole to rest for 10 – 15 min before serving. Makes 6 servings.

Mashed Potato Topping

3 lbs Russet potatoes, peeled and diced
2 T olive oil
1/3 c non-dairy milk
1/2 t garlic powder
1/2 t salt or to taste

Place potatoes into a large pot and cover them with water. Bring to a boil and cook until tender (approx 12 min). Drain potatoes and return them to the pot. Coarsely mash, then add the oil, milk, garlic powder and salt. Mash well.



Four Cheese Garlic Scalloped Potatoes (bakedbyrachel)

3 medium russet potatoes
2 cloves garlic, minced
3/4 t salt
1/4 t ground black pepper
1/4 t red pepper flakes (opt)
1 c heavy cream
1 oz mild cheddar, shredded
1 oz extra sharp cheddar, shredded
2 oz Gruyere, shredded
1/3 c Parmesan

Preheat oven to 400° F. Lightly grease a 1 qt baking dish. Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside. Carefully peel and slice potatoes into 1/8″ discs, using a sharp knife or mandoline slicer. Add 2 layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mix. Bake for 50 – 60 min or until potatoes are fork tender and top is golden. Serves 4 – 6.

5 Ingredient Mexican Brown Rice (kimscravings)


1 1/2 c corn (frozen or fresh)
1 15 oz can black beans, drained and rinsed
3 c whole grain brown rice, cooked
1 T chili powder
1 c jarred salsa

Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 min. Add cooked rice and chili powder, and stir to combine. Cook; stirring constantly, about 3 min. Stir in salsa and cook until everything is combined and warmed through, about 2 min. Remove from heat and let cool for 5 – 10 min, then garnish with cilantro and avocado, if desired. Serve as a main meal or alongside tacos, enchiladas or fajitas. Also, wonderful as a vegan burrito filling.

Optional Garnish

fresh cilantro and/or diced avocado


Quinoa in the Microwave (quinoa)

1 c Quinoa
2 c water

In a 2 q t microwave bowl, cook on high 100% for 5 min and 60% for 8 min. Let stand for a few min and voila, perfect Quinoa.

Stuffed Shrimp Bread (creolecontessa)

1 1/2 lbs large shrimp, peeled and diced into 1/2″ chunks
1 loaf Ciabatta bread
2 T butter, unsalted
2 T extra virgin olive oil
1/2 c onions, chopped
1/2 c celery, chopped
1/2 c green bell pepper, chopped
2 cloves garlic, minced
1 t dry mustard
1/4 c mayonnaise
1/4 c sour cream
3/4 c jack cheese, grated
3/4 c sharp cheddar cheese, grated
green onions for garnish

Preheat oven to 350 F. Cut Ciabatta bread in half or slice off top of bread. Scoop out less than 1/2″ out of bread and set aside. Season shrimp with half of seasonings and set aside. In a large skillet, melt butter and olive oil, and cook onions, celery, bell pepper for 5 min. Add garlic, season with remaining spices cook 1 min more. Add shrimp cook for 5 min. Turn off heat. Add dry mustard, sour cream and mayonnaise to shrimp mix, mix well. Add cheese and blend until melted. Stuff Ciabatta with mix. Bake for about 20 – 30 min until golden brown on top. Garnish with green onions. Cut into slices and serve.


1 t creole seasoning
1 t garlic powder
1 t onion powder
1 t black pepper

Mix seasonings and set aside.