- Roasted Asparagus with Parmesan
- Buttermilk Biscuits
- Fall Vegetable Couscous
- Yummy Potatoes
- Twice Baked Potatoes
- Creamed New Potatoes & Peas
- Crunchy Green Beans
- Pecan Yams
- Julie's Coleslaw
- Grandma Wallace's Potato Salad
- Aunt Bonnie’s Baked Creamed Corn
- Classic Pavlova
- Gulliver's Creamed Corn
- Dinner Rolls
- Potatoes and Zucchini
- Country Rolls
- Sesame-Soy Green Beans and Peppers
- Coconut Rice
Wednesday, September 30, 2009
-- SIDE DISHES --
Sunday, September 6, 2009
Roasted Asparagus with Parmesan
2 bunches (1 1/2 pounds) asparagus
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1/4 cup finely grated Parmesan cheese
1. Preheat the oven to 450 F. Trim the tough ends from the asparagus.
2. On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese.
3. Roast until the asparagus is tender and the cheese is melted, 10-15 minutes. Serve immediately.
*Tip: to trim the ends, you can bend the asparagus starting at the stalk end and the rough parts will snap off where the tender parts begin!
*Note: This recipe can be used with any number of vegetables. Serves about 4.
1 tablespoon olive oil
Coarse salt and fresh ground pepper
1/4 cup finely grated Parmesan cheese
1. Preheat the oven to 450 F. Trim the tough ends from the asparagus.
2. On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese.
3. Roast until the asparagus is tender and the cheese is melted, 10-15 minutes. Serve immediately.
*Tip: to trim the ends, you can bend the asparagus starting at the stalk end and the rough parts will snap off where the tender parts begin!
*Note: This recipe can be used with any number of vegetables. Serves about 4.
Thursday, September 3, 2009
Buttermilk Biscuits
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup low-fat buttermilk, plus more for brushing
1/2 cup heavy cream
Preheat oven to 375°. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pasty blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine. Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1-inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.
Fall Vegetable Couscous
JULIE ROYLE
COUSCOUS
1 (10-ounce) box couscous
2 1/2 cups chicken broth
1 tablespoon butter
In medium saucepan, combine broth and butter; heat to boiling. Add couscous and mix well. Cover and remove from heat.
VEGETABLES
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon crushed red pepper flakes
1/2 butternut squash, peeled, seeded and cubed
1 cup chicken broth
2 carrots, peeled and sliced 1/4-inch thick
1/2 pound green beans, cut into 2-inch lengths
1 zucchini, cubed
1 large red pepper, cubed
In Dutch oven or large pan, heat oil over medium heat. Add garlic, cumin, coriander, ginger and pepper flakes; mix well. Add squash and chicken broth and combine. Cover and cook 3 minutes. Add carrots, green beans, zucchini and red pepper, Cook 5 to 6 minutes more, stirring once. To serve, pile veggie mixture in the middle of a platter and scoop couscous around the edges. Serve with a slotted spoon, with the strained juice from the veggies on the side.
COUSCOUS
1 (10-ounce) box couscous
2 1/2 cups chicken broth
1 tablespoon butter
In medium saucepan, combine broth and butter; heat to boiling. Add couscous and mix well. Cover and remove from heat.
VEGETABLES
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/4 teaspoon crushed red pepper flakes
1/2 butternut squash, peeled, seeded and cubed
1 cup chicken broth
2 carrots, peeled and sliced 1/4-inch thick
1/2 pound green beans, cut into 2-inch lengths
1 zucchini, cubed
1 large red pepper, cubed
In Dutch oven or large pan, heat oil over medium heat. Add garlic, cumin, coriander, ginger and pepper flakes; mix well. Add squash and chicken broth and combine. Cover and cook 3 minutes. Add carrots, green beans, zucchini and red pepper, Cook 5 to 6 minutes more, stirring once. To serve, pile veggie mixture in the middle of a platter and scoop couscous around the edges. Serve with a slotted spoon, with the strained juice from the veggies on the side.
Yummy Potatoes
JULIE ROYLE
6 potatoes, cooked, grated and salted
1/4 cup butter, softened
1 pint sour cream
1 can cream of chicken soup
1 1/2 cup grated cheese
1 bunch green onions, chopped
TOPPING
1/3 cup corn flakes
2 tablespoons butter, melted
Combine potatoes, butter, sour cream, chicken soup, cheese and onions. Mix well. Spread in a 9" x 13" glass baking dish. Top with crushed corn flakes and melted butter. Bake at 350° for 45 minutes.
6 potatoes, cooked, grated and salted
1/4 cup butter, softened
1 pint sour cream
1 can cream of chicken soup
1 1/2 cup grated cheese
1 bunch green onions, chopped
TOPPING
1/3 cup corn flakes
2 tablespoons butter, melted
Combine potatoes, butter, sour cream, chicken soup, cheese and onions. Mix well. Spread in a 9" x 13" glass baking dish. Top with crushed corn flakes and melted butter. Bake at 350° for 45 minutes.
Twice Baked Potatoes
JULIE ROYLE
4 medium-sized baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
2 green onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
milk
3/4 cup grated Cheddar cheese
paparika
Bake potatoes and cut in half lengthwise. Spoon potato into mixing bowl and set skins aside. To potatoes, add sour cream, butter, cream cheese, onion, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese and fill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake at 350° for 20 minutes.
4 medium-sized baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
2 green onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
milk
3/4 cup grated Cheddar cheese
paparika
Bake potatoes and cut in half lengthwise. Spoon potato into mixing bowl and set skins aside. To potatoes, add sour cream, butter, cream cheese, onion, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese and fill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake at 350° for 20 minutes.
Creamed New Potatoes & Peas
JULIE ROYLE
8 to 10 new potatoes
2 cups frozen peas
6 tablespoons butter
6 tablespoons flour
3 cups milk
salt and pepper, to taste
Cook potatoes 25 to 30 minutes until soft. During the last 5 minutes, add frozen peas. In a separate pan blend butter and flour together on low heat. Add milk and cook until thickened. Add salt and pepper. Stir in drained potatoes and peas and serve immediately.
8 to 10 new potatoes
2 cups frozen peas
6 tablespoons butter
6 tablespoons flour
3 cups milk
salt and pepper, to taste
Cook potatoes 25 to 30 minutes until soft. During the last 5 minutes, add frozen peas. In a separate pan blend butter and flour together on low heat. Add milk and cook until thickened. Add salt and pepper. Stir in drained potatoes and peas and serve immediately.
Crunchy Green Beans
JULIE ROYLE
2 tablespoons olive oil
3 green onions, chopped
1 pound green beans, washed and trimmed
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons sesame seeds, toasted
In skillet, sauté onions in olive oil over medium heat. Add green beans and sauté until tender-crisp, about 5 to 7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.
2 tablespoons olive oil
3 green onions, chopped
1 pound green beans, washed and trimmed
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons sesame seeds, toasted
In skillet, sauté onions in olive oil over medium heat. Add green beans and sauté until tender-crisp, about 5 to 7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.
Pecan Yams
JULIE ROYLE
3 cups cooked yams, cooled and mashed
3/4 cup milk
1/2 cup brown sugar
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
TOPPING
1/3 cup brown sugar
1/3 cup pecans, chopped
3 tablespoons flour
3 tablespoons butter, melted
1/4 coconut
Preheat oven to 350°. In a medium sized bowl combine yams, milk, brown sugar, 1/4 cup butter, egg, vanilla and salt. Spread in a 9" x 13" pan. In a separate bowl, combine topping ingredients. Sprinkle evenly over yam mixture and bake 35 to 45 minutes. Let cool 10 to 15 minutes before serving.
Julie's Coleslaw
JULIE ROYLE
1 (16-ounce) package coleslaw mix
2 cups apple, diced 1/4-inch (about 2 medium-sized apples, Fuji are the best)
2 stalks celery, chopped
2 bunches green onion, chopped
3/4 cup salted cashews, roughly chopped (pecans okay also)
fresh ground pepper
kosher salt
DRESSING
1/2 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
1/8 teaspoon kosher salt
Whisk together dressing ingredients. Set aside. (Dressing can be made ahead of time, just refrigerate until ready to use.) Combine remaining ingredients. Toss well with dressing. Season with salt and pepper to taste. Let sit for 5 minutes before serving. Serves about 6 to 8.
IF YOU DON’T LIKE COLESLAW, TRY THIS RECIPE. YOU’LL LOVE IT! I USUALLY JUST EYEBALL THE SALAD INGREDIENTS…PROPORTIONS ARE NOT CRUCIAL.
1 (16-ounce) package coleslaw mix
2 cups apple, diced 1/4-inch (about 2 medium-sized apples, Fuji are the best)
2 stalks celery, chopped
2 bunches green onion, chopped
3/4 cup salted cashews, roughly chopped (pecans okay also)
fresh ground pepper
kosher salt
DRESSING
1/2 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
1/8 teaspoon kosher salt
Whisk together dressing ingredients. Set aside. (Dressing can be made ahead of time, just refrigerate until ready to use.) Combine remaining ingredients. Toss well with dressing. Season with salt and pepper to taste. Let sit for 5 minutes before serving. Serves about 6 to 8.
IF YOU DON’T LIKE COLESLAW, TRY THIS RECIPE. YOU’LL LOVE IT! I USUALLY JUST EYEBALL THE SALAD INGREDIENTS…PROPORTIONS ARE NOT CRUCIAL.
Grandma Wallace's Potato Salad
JULIE ROYLE
SAUCE:
SAUCE:
2 beaten eggs
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon dry mustard
1 teaspoon salt
1/4 cup vinegar
3/4 cup water
1 teaspoon butter
1 cup mayonnaise
1 1/2 pound potatoes, cooked and diced 1/2-inch
2 tablespoons green onions, chopped
2 hard boiled eggs, chopped (extra egg, sliced for garnish, optional)
paprika (optional)
1 tablespoon parsley, chopped (optional)
1 tablespoon chives, chopped (optional)
In a medium saucepan, cook all ingredients for the sauce just until boiling. Remove from heat and add butter. Cool. Add mayonnaise, potatoes, eggs, and green onions. Garnish with sliced eggs, parsley, chives and paprika.
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