Tag Archives: Sides

Sticky Sesame Shiitake Mushrooms (jessicainthekitchen)

1 c dried shiitake mushrooms (1 jar)
2 T cornstarch
1 T sesame oil
1 – 2 T maple syrup
2 T liquid aminos
1/2 t sesame seeds
1/4 t ground black pepper
1/2 t ground ginger
chopped scallions and sesame seeds, for garnish
1/2 t cornstarch and 1/2 t water

Reconstitute the dried mushrooms. Add 1 c mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 – 20 min. Dry mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered. In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 – 5 min until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into. In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before or in the same pan. Stir to prevent burning and let is thicken up, about 2 – 3 min. Taste the sauce and add the extra T maple syrup if you want it sweeter. Add back in the mushrooms and toss to coat until they become thick and sticky, about 2 – 3 more min. This may take a bit longer based on your mushrooms so be sure to watch them. Remove from heat, and allow to cool slightly.

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Dandelion Greens (timvidraeats)

large bunch dandelion greens, rinsed of dirt and rough chopped with stems
2 T olive oil
5 garlic cloves, sliced thin
1 t crushed red pepper
1/2 c vegetable broth
2 T pine nuts
juice from 1/2 lemon
salt and pepper to taste
splash of hot pepper vinegar sauce (apple cider vinegar can be used instead)

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown. Add chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed. Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Simple Pork Fried Rice (cookscountry)

8 oz boneless country-style pork ribs, cut into 1/2″ pieces
4 t soy sauce, divided
1 T packed brown sugar
1 t cornstarch
1/4 t baking soda
2 T oyster sauce
1 T dry sherry
1 T ketchup
1 t salt
1/4 t pepper
2 c long-grain white rice
3 T vegetable oil, divided
2 large eggs, lightly beaten
6 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1/4 c frozen peas, thawed

The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though). Combine pork, 2 t soy sauce, sugar, cornstarch and baking soda in bowl. Let pork mix sit for at least 15 min or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper and remaining 2 t soy sauce; set aside. Meanwhile, bring 3 qts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 min. Drain rice in fine-mesh strainer or colander. Heat 1 T oil in 12″ non stick skillet over high heat until just smoking. Add pork in single layer and cook without stirring until browned, about 2 min. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 min longer. Transfer to clean bowl. Heat 1 T oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 T oil, scallion whites and garlic to empty side and cook until fragrant, about 15 seconds. Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 min. Stir in peas, oyster sauce mix, pork, and scallion greens and cook stirring constantly, until thoroughly combined, about 2 min. Serve.

Basic Polenta (Giada De Laurentis)

6 c water
2 t salt
1 3/4 c yellow cornmeal
3 T unsalted butter

Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce the heat to low and cook until the mix thickens and the cornmeal is tender, stirring often, about 15 min. Turn off the heat. Add butter and stir until melted. Makes 6 servings.

Polish Potato Dumplings (Pyzy)(heavenlypalate)

Dumplings

2  1/2 lbs peeled potato
6 T flour
2 eggs
pinch salt

Cook half of the potatoes, cool and mash or grate potato with a grater/ food mill. Grate the rest of the raw potatoes finely. Drain grated raw potatoes and place them in a tea towel and twist and squeeze the tea towel to drain all the water out of the potatoes. (Grated raw potato turn pink quickly. But nothing to worry. Once the tea towel is squeezed, only creamy color will be back!) Mix with cooked potatoes. Add flour, eggs and a pinch of salt, and knead the dough. Dough is ready! Roll out a size of walnut dough to form a pancake. Lay a teaspoon of meat stuffing on the dough before puckering it and roll the dough into balls. Now these stuffed potato balls are ready to swim in the boiling water. Bring a large saucepan of salted water to a boil and drop in the dumplings. Cook a few min until dumplings float to the top. You can take out pyzy easily with a slotted spoon or a sieve. Put the cooked potato dumplings aside.

Stuffing

4 oz ground pork (or beef), cooked
1 onion, finely chopped
1 T butter
2 T bread crumbs
1 egg
salt and pepper

Fry chopped onions in butter and mix with meat. Add breadcrumbs and egg. Season to taste. Now stuffing is ready!

Sauce

1 onion, chopped
4 oz bacon, chopped
pepper

In a skillet, fry chopped bacon with chopped onions until golden brown. Toss with cooked dumplings and serve. Serves 8.

 

Garlic Parmesan Roasted Broccoli (crunchycreamysweet)

2 medium heads of broccoli (4 c)
4 T olive oil
1/2 t salt
1/4 t black pepper
3 garlic cloves, minced
1/4 c grated Parmesan cheese
1/4 c breadcrumbs plain or Italian style

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Trim broccoli heads and cut into florets. Cut large florets in half. Place broccoli in a large mixing bowl. Add olive oil, salt, pepper and minced garlic. Toss to coat. Add Parmesan cheese and breadcrumbs and toss to coat. Spread broccoli on prepared sheet. If there is any leftover breadcrumb mix in the bottom of the bowl, sprinkle it over broccoli. Roast in preheated oven for 20 – 25 min or until the broccoli is soft and the breadcrumb mix is golden brown. Serve. Serves 4.

Easy Beer Battered Onion Rings (chocolatechocolateandmore)

1 c flour
2 T cornstarch
1/2 t salt
1/2 t pepper
1/4 t onion powder (opt but really good)
2 egg yolks, beaten
1 c beer
1 large Vidalia or other sweet onion
peanut oil for frying

Combine dry ingredients in a medium sized shallow bowl. Whisk in egg yolks and beer. Cover and chill for at least 1 hour. Peel and slice onion to desired width, separate layers. Place oil in a heavy bottomed pan, about 2″ deep. Heat temp to 350 F. Dip onion rings, one at a time in batter then carefully place in hot oil. Fry for about 1 min then flip over and fry for another min until golden on both sides. Remove from oil and let drain on paper towels before serving.

Savory Curried Rice With Dried Fruit (genius)

2 c uncooked long grain rice
1 c dried mixed fruit (mix of dates, apricots and cranberries)
1 c slivered almonds
1⁄2 c raisins or 1⁄2 c sultana
2 T dried onion flakes
4 t chicken bouillon granules
4 t curry powder
1 t salt
2 1⁄2 c water
2 T butter

In a large bowl, combine the first 8 ingredients. You can do this 1 – 2 days in advance to allow flavors to meld, but it’s not necessary. Combine water and butter in a saucepan; bring to a boil. Add 2 c rice mix, reduce heat and simmer for 20 min or until liquid is absorbed. Note: This rice mix can be stored in an airtight container for up to 3 months.

Baked Veggie Balls (Kat M.)

1 c frozen corn
1 c frozen peas
1 c quick oat flakes
1 19 oz can chickpeas, rinsed and drained
1 c bread crumbs
1/4 c nutritional yeast
1 t onion powder
1 t dried oregano
1 t dried basil
1 t salt
3 c baby spinach
1 c soy milk or plant milk or as needed
vegetable oil for the baking sheet

Preheat oven to 375˚ F. Place all ingredients in a food processor and blend until well mixed and texture is smooth. (Remove frozen corn kernels and peas from their package. Leave it out until thawed, or microwave it a few seconds.) Form patties using an ice cream scoop. Place the patties on a well-oiled baking sheet. Bake for 15 min, flip patties and continue cooking for another 10 min adding more oil if necessary. Serve in a bowl with lettuce, rice, tomato and baked sweet potato. Top with Sriracha sauce or spicy mayonnaise.

Easy Tex Mex Corn Casserole (iheartrecipes)

1 1/2 c self rising flour
1 c yellow cornmeal
2 large eggs
2 T melted butter
1 1/2 c half & half
1/4 c vegetable oil
1/2 t ground cumin
1 1/2 t kosher salt
2 t garlic powder
1 t onion powder
1 t cayenne pepper
1/2 t ground black pepper
3 c frozen corn
1 medium size red bell pepper, diced
1 medium size green bell pepper, diced
1 medium size red onion, diced
1 large jalapeno pepper, diced
1/4 bunch of fresh cilantro, leaves only, chopped
8 oz sharp cheddar, shredded

Preheat oven to 350 F. Add the self rising flour and yellow cornmeal into a large bowl. Sprinkle in the cumin, onion powder, garlic powder, kosher salt and cayenne pepper. Stir the ingredients. Pour in the half & half and melted butter. Add in the eggs. Mix ingredients until well combined, then set the bowl aside. Drizzle 1/4 c vegetable oil into a large pan, then place the pan over medium heat. Once the oil is nice and hot, toss in the diced vegetables. Cook the vegetables until nice and translucent, then turn off the heat. Toss corn into the bowl with the batter, followed by the cilantro. Add in the cooked diced vegetables and shredded cheese. Mix everything until well combined. Grease a 9 x 13 baking dish. Add corn casserole mix and flatten out. Bake casserole, uncovered in the oven on 350 F for 40 min. Remove from the oven, and let sit for a few min.

Easy Steak Frites (cookscountry)

4 T unsalted butter, softened
1 shallot, minced
1 T minced fresh parsley
1 garlic clove, minced
Kosher salt and pepper
2 1/2 lbs large Yukon Gold potatoes, unpeeled
6 c peanut or vegetable oil
1/2 t Kosher salt
1/4 t pepper

Square off potatoes by cutting 1/4″ thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4″ thick planks. Stack 3 or 4 planks and cut into 1/4″ thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.) Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 min. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 min. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 – 10 min longer. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serves 4. Note: For the best French fries, use large Yukon Gold potatoes (10 – 12 oz each) that are similar in size. We prefer peanut oil for frying for its high smoke point and the clean taste it imparts to fried foods, but you can use vegetable oil, if desired. Use a Dutch oven that holds 6 qts or more for this recipe.

Baked Plantain Chips (tastykitchen)

2 whole Plantains
2 T olive oil
2 t garlic powder
1/2 t onion powder
1 1/2 t salt
1 t black pepper
1 1/2 t cayenne pepper

Preheat oven to 400º F. Peel and thinly slice plantains. Toss plantains with olive oil, garlic powder, onion powder, salt, black pepper and cayenne pepper in a bowl. Line a baking sheet with parchment paper and place plantains in a single layer on top. If they are stacked, they will stick together. Bake for 20 – 25 min until crisp, keeping an eye on them to make sure they don’t burn.

Spaetzle (quickgermanrecipes)

2 1/4 c flour
1 t salt
2 large eggs
about 1/2 – 1 c water

Mix flour and salt in a bowl. Add eggs and mix well. Gradually add just enough water to make a smooth, light and firm dough. The amount will depend on how ‘dry’ your flour is. Let stand for 10 min. Meanwhile bring a large pot of salted water to boil. Push dough through the Spätzle lid with the scraper, directly into the boiling water. Noodles will float when they are done (will take a few min). Remove with slotted spoon. These are often served with lightly sautéed diced bacon or fried onions. Makes 4 servings.

Oma’s Sauerkraut (quickgermanrecipes)

1  28 oz can or jar sauerkraut
1 onion, chopped
1 – 2 T oil, butter or bacon drippings
2/3 c liquid (broth, white wine, apple juice or water)
salt, pepper, sugar
1 – 2 T cornstarch
3 juniper berries or 1 t caraway seeds (opt)
1 apple, peeled and diced (opt)

Drain sauerkraut in colander, pressing out as much liquid as possible. Heat oil in frying pan. Add onion and saute slowly until golden. Add sauerkraut and continue browning. Add more oil if necessary. Add apple, juniper berries and caraway seeds, if using. Add liquid and bring to simmer. Cover and cook at least 15 min and up to 1 hour. Stir occasionally, adding more liquid if necessary. Mix cornstarch in a little cold water and slowly add just enough to sauerkraut to thicken sauce. Season with salt, pepper and sugar.

Georg’s Potato Dumplings (quickgermanrecipes)

Dumplings

7 medium potatoes
approx 1 – 1 1/2 c potato starch
2 t salt

Optional

1 egg
1 – 2 raw peeled and grated potatoes

Peel, boil and rice the potatoes. In a large mixing bowl, push away the potatoes to create a space that is approx 1/4 of the potatoes. Fill the space with potato starch. That should be about 1 – 1 1/2 c, but may be more or less, depending on the size of the potatoes. Let it cool slightly (20 – 30 min), add salt, egg (opt) and raw grated potato(es) (also opt). Knead as you might bread for 10 min. Form into medium balls, then press each ball slightly flat. They should end up about 2 1/2 x 1 1/2″ thick. Boil in salted water. When first added to the pot, they will sink. Boil (rolling boil) for 15 min AFTER THEY FLOAT BACK TO THE TOP. Turn off heat, let stand in hot water for 5 min before taking them out of the pot. Serve with gravy or butter, a roast, roulade or whatever you like. Red cabbage is not a must, but doesn’t hurt, as well as some nice steamed green beans. They are even better the next day sliced and fried! Mmmm! This recipe will make approx 15 medium dumplings.

Mutti’s Thüringer Klösse (dumplings) (quickgermanrecipes)

2 lb baking potatoes
1 c milk
4 T butter, divided
2 t salt, divided
5 T Cream of Wheat
4 slices day old bread

Make croutons by cutting bread into cubes and browning in 2 T butter. Peel and grate potatoes into pan of cold water. Put grated potatoes into cheesecloth or clean dishtowel and squeeze out as much liquid as possible. Bring milk to boil. Add 1 t salt, 2 T butter, and Cream of Wheat. Simmer and stir until mix forms a ball and leaves sides of pan. Mix Cream of Wheat mix with grated potatoes. Shape into potato sized dumplings (sprinkle flour on hands to keep from sticking to dough). Press 1 or 2 croutons into center of each dumpling. Gently drop into boiling water and simmer for about 15 min. Remove with a slotted spoon and serve, especially with meat and gravy! Note: Test cook one dumpling to make sure it stays together, before you cook the rest. If it doesn’t stay together, add a bit of potato starch.

Cheesy Broccoli Cornbread (spicysouthernkitchen)

1 c cottage cheese
4 large eggs
3/4 c butter, melted
1 medium onion, finely chopped
pinch of cayenne pepper
2  8.5 oz pkgs corn bread mix
1  12 oz pkg frozen chopped broccoli, thawed, chopped fine
1 1/2 c shredded sharp cheddar, divided

Preheat oven to 375 F and grease a 9 x 13″ baking pan. Whisk cottage cheese and eggs in a large bowl until well blended. Whisk in butter. Stir in onion, cayenne, cornbread mix, broccoli and 1 c cheddar. Pour batter into prepared pan. Sprinkle remaining cheese on top. Bake 35 – 40 min or til done.

Spicy Kung Pao Noodles (cremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately.

Homemade Spaetzle (German Egg Noodle)

 

1 1/2 c flour
2 eggs, beaten
3/4 c water
1/2 t salt
1/8 t nutmeg (opt)

Mix together the flour, salt and nutmeg in a medium bowl. Add water and beaten eggs. Mix together until well blended, about the consistency of thick pancake batter. Don’t overmix. Bring a large pot of well salted water to a boil (use about 2 t salt for a gallon of water.) Using the spaetzle making tool of your choice (or a metal colander or coarse grater) add batter to the boiling water a little at a time. Use care not put too many noodles in the water at once or they’ll clump together and won’t turn out. The noodles are done after about 2 – 3 min. They will float to the top of the boiling water quickly. Don’t let them cook too long or they will get too soft. Place cooked noodles in a sieve and run them quickly under cold water to stop the cooking process. Set aside and continue process until all noodles are cooked. Yields: Six 1/2 cup servings. Important Suggestion: No matter what method you use, don’t wait long to clean up. Once the batter has dried it is very difficult to clean off.

Spaetzle Fried with Butter and Parsley

3 c cooked spaetzle
2 T butter
1 T finely chopped parsley

Melt butter in a hot frying pan. Add noodles and fry until desired texture is reached. Add parsley and mix through. Serve as a side or main dish.

Other Serving Suggestions

 

Baked with cheese
Plain, as a side dish to a meal
With a brown butter sauce
Pan fried with bacon bits and drippings
With gravy
Pan fried with mushrooms and sauce

 

 

Mutti’s German Potato Dumplings (quickgermanrecipes)

4 slices day old bread
2 T butter
about 2 lb cold cooked potatoes (use a starchy variety)
about 1 1/4 c flour
2 eggs
1 t salt

Make croutons by cutting bread into cubes. Melt the butter in a saucepan over medium heat. Add the bread cubes and fry, stirring frequently until nicely browned on all sides. Remove from heat and set aside to cool. Rice or mash the cold potatoes. Mix into potatoes, 1 c flour, eggs and salt to make a dough that holds together when formed into dumplings. If the mix is too moist, add a bit more flour. Form dumplings, approx 2″ in diameter, adding a few croutons to the middle of each dumpling.  Drop gently into pot of boiling, salted water. Simmer gently, uncovered about 15 – 20 min. Remove with slotted spoon and serve immediately.