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  1. #1
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    Leslie's Avatar
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    Jun 2006
    north london
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    Default Side dishes - Potatoe - rice - etc

    Please post any side dish recipes here.

  2. #2
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    Jun 2008
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    Pecan Crusted Sweet Potatoes

    3 1/2 cups cooked sweet potato pieces
    1 (40 oz.) can sweet potatoes, drained
    4 egg whites
    2 tablespoons flour
    ***Pecan Crust***
    1/3 cup firmly packed brown sugar
    2 tablespoons light butter
    1/3 cup chopped pecans

    Heat the oven to 350F. Coat a 9- inch pie plate with vegetable cooking spray and set aside
    Whipped Potatoes: Using a food processor or electric mixer, beat the sweet potatoes, egg whites and flour just until smooth. Transfer the mixture to the prepared pie plate and bake for 15 minutes.
    Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted.
    Meanwhile, prepare Pecan Crust: Place brown sugar and butter in a small microwaveable bowl. Heat on high power for about 20 seconds, until melted.
    Drizzle the brown sugar mixture over the pecans. Return to the oven and bake an additional 15 minutes, until golden and bubbly.

    I don't actually use a recipe, but I coped this one, b/c its very close to what I do to make mine.
    These are always a huge hit.

  3. #3
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    Oct 2007
    Old South area
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    Barley Pilaf:

    1 1/2 c pearl barley
    20 oz chicken broth (2 cans)
    4 tbsp butter or margarine
    1/4 c chopped onion
    1/4 c diced carrot
    1/4 c diced celery

    Rinse and drain the barley. Melt 2 tbsp of butter in skillet. Saut
    Lynn, newly employed mom to Evelyn (13), Sophie (10), and Georgia (6)


  4. #4
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    Liisa's Avatar
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    Feb 2007
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    With the cold weather upon us, I was really craving this. I didn't have the evaporated milk so I used regular 2% and it turned out just as nice. Today with the leftovers, I mixed in some peas and diced ham (and a bit of milk) before reheating.
    Oh, and I also halved the recipe.

    Please always show kindness in your posts as the person receiving it may need it more than you will ever know.

    SAHM to two boys, 13 and 7.

  5. #5
    Expert Forum User
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    Jul 2006
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    Default Scalloped Potatoes

    6 med potatoes; peeled, thinly sliced
    1 small onion, chopped
    4 tbsp butter
    3 tbsp flour
    1 tsp salt
    1 tsp pepper
    2 1/2 c milk

    Melt 3 tbsp butter in pan over low heat. Blend in flour, salt and pepper; stirring constantly until mixture is smooth and bubbly. Gradually stir in milk, 1/2 c at a time. Heat to boiling and stir for one minute.

    Arrange potatoes in greased 2 quart casserole dish in 3 layers. Top each layers with oinions and a 3rd of the sauce. Dot top with remianing butter, broken into pieces.

    Cover and bake at 325 until potatoes are tender, about 60-70 min. Let stand for 5-10 min before serving.
    (I think I usually have my oven hotter, but all ovens are different)

  6. #6
    Senior Member momof3cuteboys's Avatar
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    Mar 2007
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    Default Nacho Spuds

    2 lg baking potatoes- sliced into 1/2 inch thick rounds
    2 1/2 tbs- vegetable oil
    salt and pepper
    1/2 pound lean ground beef
    15 ounce can beans
    2 tbs taco seasoning
    2 cups shredded cheese
    1 cup grape tomoatoes- cut lengthwise

    Preheat oven to 450. On a baking sheet, toss potatoes with 2 tbs vegetable oil, season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes. Meanwhile, heat a skillet over medium-high heat. Add the remaining 1/2 tbs vegetable oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned. Mix in the beans, taco seasoning and 2 tbs water. Lower the heat and simmer, stirring until heated through, about 10 minutes. Transfer the potatoes to a plate. Sprinkle half the cheese on top, spoon on the meat mixture, then top with the tomatoes and remaining cheese. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with sour cream and lettuce.

  7. #7
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    Jun 2008
    In awesomeville.
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    Default Stuffed Peppers

    Made this last night and it turned out really well! Every one ate all their dinner!

    4-6 green or red peppers
    1 onion
    2 cups grated zucchini
    2 cloves garlic
    cup (or more?) diced mushrooms
    handful of quartered cherry tomatoes

    Cook above in some olive oil under tender. Remove to a big bowl.

    Then mix in:

    cream or feta cheese (1-2 big spoonfuls)
    1/4 C grated parmesan cheese
    2 slices of bread worth of soft bread crumbs
    1 egg

    Cut peppers and take out seeds/innards.

    Stuff with mixture and bake at 325 for 1 hour. I topped it with some extra bread crumbs, and we had some walnut rice as a side.

  8. #8
    Expert Forum User Hep Alien's Avatar
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    Default Cheddar garlic mashed potatoes

    Cheddar garlic mashed potatoes

    14 potatoes (yukon gold is best) cut in large pieces
    4 tbsp butter
    1 head garlic peeled separated into cloves
    1 cup sour cream
    3/4 cup fried panchetta (any bacon will work)
    3/4 cup 35% cream

    Boil cloves of garlic with potatoes in water (salted).
    Boil until soft (can easily stick fork through potato)
    drain, mash garlic into potatoes
    while still hot, mix in all ingredients , serve warm .

    Feet, why do I need them if I have wings to fly?
    –Frieda Kahlo (1907-1954)

  9. #9
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    Default Roasted Garlic Hummus

    I don't know if anyone makes hummus, but I finally did today...I've been meaning to do it for ages.

    I found a Roasted Garlic Hummus that uses less olive oil, so it's a bit lower fat. It still uses tahini....I tried a recipe without tahini and I didn't like it.

    Actually, I'm just realizing that I forgot to add the olive oil and I still really like it!

    Anyway, this one is really really yummy with a nice fluffy texture. I might add a couple more garlic cloves next time. And I didn't have the chives to add in.

    3 large garlic cloves
    1 tbsp plus 1 tsp extra virgin olive oil
    19oz can chickpeas, drained
    1/4 cup freshly squeezed lemon juice
    3 tbsp sesame tahini
    3 tbsp water
    1 tsp coarse salt
    1/4 tsp cayenne pepper
    1/4 cup fresh chives, minced

    Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil and lightly drizzle with 1 tsp of olive oil. Seal the foil to form a pouch, and roast the garlic in the oven until soft, about 20 minutes. Remove the garlic from oven and allow to cool slightly; peel and transfer to food processor. Add chickpeas and process until finely chopped.
    Add lemon juice, sesame tahini, water, salt, cayenne, and 1 tbsp olive oil, and process until texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives.

    I just haven't figured out yet how long this will keep in the fridge, but it's very yummy.
    "My mind is going a mile an hour."

  10. #10
    Expert Forum User The Ultimate London Mom!
    AuntPetunia's Avatar
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    Oct 2006
    #4 Privet Drive, Little Whinging, Surrey
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    Default Red Quinoa and Asparagus Salad with Toasted Cumin

    I forget the website I got it from! Poor girl eats well or something. Anyway, this was awesome. My whole (super picky veggie hating) family ate it. I would either half the vinaigrette next time and/or double the quinoa to make it feed 4 normal eaters (I had 2 adults, 2 light eaters). I didn't really measure vegetables so I think I probably put in too much and the proportion of veg:quinoa was off. WAY too much dressing.

    Red Quinoa & Asparagus Salad with Toasted Cumin

    Vinaigrette (makes 3-4 servings; total cost per serving: $2)
    2 c cooked red quinoa (regular quinoa is also fine)
    6-8 medium asparagus spears, cut into 1" pieces
    3/4 c red pepper strips
    3/4 c sweet kernel corn
    1/2 c finely chopped shallots
    1/2 c chopped scallions (whites & green tops)

    Toasted Cumin Vinaigrette
    1 T whole cumin seed
    1/2 T ground cumin
    1/4 c key lime or lemon juice
    1/3 c apple cider vinegar
    1/2 c olive oil
    1 t honey
    Salt & pepper to taste

    Heat a dry skillet over medium heat and add the toasted cumin seeds & ground cumin. Toast for about 1-2 minutes, or until fragrant, stirring constantly to avoid burning. Remove from heat and allow to cool. Combine the oil, key lime juice, vinegar, honey, toasted cumin, and salt & pepper, and whisk together vigorously until mixed well. Set aside.
    In a large bowl combine the quinoa, asparagus, corn, peppers, shallots and scallions and toss together. Add the dressing and mix well. Serve immediately or refrigerate for about 30 minutes to allow the flavors to incorporate, and enjoy!

  11. #11
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    Aug 2010
    London, Ontario
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    Default Quinoa Experiment

    I was hungry and put some stuff together and it's good. It's got a bit of zing (imo but I'm not into spicy stuff so much)

    Anyway. . .

    1 cup uncooked Quinoa
    1/2 of an onion chopped (I think like 1/4 cup but I'm not a measurer)
    1 Tbsp of Chili Powder
    1 Tsp Cumin
    1 lb Ground Beef

    1) Cook Quinoa as per package directions.
    2) Fry Ground Beef and onions and spices
    3) Mix Quinoa with ground beef mixture, serve.

    I could see this going well with taco toppings too. It's totally void of vegetables. . .I know. lol. Anyone looking for healthy will have to fine tune (though Quinoa is pretty good for you.)

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