Category Archives: VEGETABLE SIDE DISH RECIPES

BRAISED GREEN CABBAGE

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I just can’t begin to tell you how wonderful cabbage is when it is braised with carrots and onions. All three veggies lose their own distinct powerful flavor and become this lovely amalgam that is ever so delicious. And then when served as an accompaniment to corned beef, with maybe a side of Champ (mashed potatoes with green onions), you have a meal fit for the loftiest Irish dignitary (the President) to the most mischievous leprechaun and everyone in between. So do yourself a favor this St. Patrick’s Day, plan a meal that will bring out the Irish in your family without having to spend a pot of gold. But don’t be surprised if a little old bearded man, clad in a green coat and hat shows up at your door. If that happens, by all means invite him in. Wishes are his specialty.

  • 1 medium sized green cabbage (about 2 lbs.)
  • 1 lg. yellow onion, cut in half and then sliced into thick half moon pieces
  • 2 carrots, cut into ¼-inch rounds
  • 1/4 c. extra virgin olive oil
  • 1/4 c. chicken or vegetable stock
  • kosher salt
  • freshly ground black pepper
  • crushed red pepper flakes to taste
  • Fleur de Sel or coarse sea salt

 

Remove any bruised outer leaves from the cabbage. Cut the cabbage into 8 wedges. Keep the core attached so the wedges stay intact during the long cooking process. (Don’t worry; the tough core will get super tender too.) Place the cabbage pieces in a single layer in a lightly greased 10×16-inch gratin or baking dish.  (A 9×13-inch pan will work. A little overlap is okay.) Scatter in the carrot and onion pieces. Drizzle veggies with the oil and stock. Sprinkle liberally with kosher salt, pepper, and the pepper flakes. Cover tightly with foil or lid, and bake in a pre-heated 325 oven for 1 hour. Remove pan from oven and gently flip the cabbage wedges with a pair of tongs. Return to oven and bake for another 30 minutes or so until cabbage and carrots are very tender. Just before you are ready to serve, remove the foil or lid, turn the heat up to 400 degrees, and bake an additional 15 minutes or until the cabbage is just starting to brown. Serve hot or at room temperature lightly sprinkled with Fleur de Sel or any other nice finishing salt. Fabulous served with corned beef.

 

BAKED RED POTATOES WITH ROASTED GARLIC SAUCE

Although I have served my husband quite a few potato dishes over the years, and you should know potatoes are not really his favorite starch, he seems to actually enjoy them when they are fixed this way. I found this recipe in my current favorite food magazine – Cooking Light. And while I am on the subject of food magazines, I might as well tell you how I feel about most of them. Although there is still something wonderfully cozy about sitting down with a nice cup of coffee and reading the latest issues of my favorite magazines, Cooking Light is the only magazine I am currently receiving. I used to subscribe to several cooking magazines that I’m sure if I were to name them, you would know them well. But a few years ago I realized that I really didn’t care if there was a particularly amazing new restaurant in Phoenix that served Cuban food. Or a fabulous new way of combining radicchio and peanut butter. All I truly wanted from my favorite magazines were great recipes for fantastic dishes that I could prepare at home with confidence. For a couple of years before I actually got up the nerve to cancel several of my decades long subscriptions (we had been partners in the kitchen for so long, it was like getting a divorce), I was truly beginning to wonder if any of the magazine staff had actually prepared or tasted the recipes they were publishing! The ingredient lists were beginning to look so outrageous, I seriously had my doubts. Plus I was beginning to question who the editors and writers considered to be their reader base? Certainly their offerings were no longer directed toward an audience filled with the likes of me! I simply was not sophisticated enough nor was my palate refined enough to adequately appreciate the recipes these publications now had to offer. It took me awhile, but I finally came to the conclusion that I was better off reading informative blogs and getting ideas and down to earth recipes off the Internet. But enough diatribe about the current state of most cooking magazines (as I see it) and back to these potatoes. (When I get started, sometimes I just can’t stop until I tell you more than you ever wanted to know about how I feel on a given subject! Sorry about that!) So knowing that I can get terribly passionate about a subject, I’m going to tell you that these potatoes are absolutely marvelous. The roasted garlic sauce simply lifts the humble potato from ordinary to extraordinary. Thanks again Cooking Light.

  • 8 medium sized red potatoes, wash, dried, and cut in quarters
  • 4 tsp. extra virgin olive oil, divided
  • 3 large garlic cloves, unpeeled
  • 3/4 tsp. kosher salt, divided
  • freshly ground black pepper
  • 2 T. minced fresh chives, or 1 T. dried
  • 1 T. white wine vinegar
  • 1 tsp. Dijon mustard

Place the quartered potatoes on a rimmed baking dish just large enough that the potato pieces don’t touch. Add the unpeeled garlic cloves, 2 tsp. of the olive oil, ½ teaspoon of the salt, and pepper. Toss to coat. Bake in a pre-heated 400 degree oven for about 30 minutes, or until golden brown and tender. Stir the potatoes once during the baking time. Remove from the oven and prepare the sauce. Squeeze garlic cloves (be careful they are hot!) to extract pulp into a small bowl and mush with a fork. Add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, a little pepper, chives, vinegar, and mustard; whisk until well blended. Pour over the how potatoes, toss to coat, and serve immediately.

 

FRIED CABBAGE WITH BACON

It seems to me that cabbage doesn’t always receive the respect it deserves. In a way, it’s kind of a misunderstood vegetable. Cabbage, to be enjoyed to its fullest potential, needs to be co-mingled with other ingredients. (Just like some people live happier lives surrounded by the people they love, cabbage isn’t quite complete without its buddies either.)  So when I was thinking about different ways to prepare this lovely member of the family Crucifers, my mind naturally turned to the best way I know to get people (including children) to happily eat cabbage. Just like two people who are absolutely meant for each other, like Mr. C. and me for example, there are ingredients that fall into the same category. The marriage of bacon and cabbage is a fine example of another perfect pairing. (Of course with bacon and cabbage you need to add a little salt and pepper, whereas with Mr. C. and me it comes naturally given our ages! Sigh.) On that happy note, and without further ado, I offer you this ever so easy and delicious cabbage recipe.

  • 6 slices lean bacon, chopped (I really like to use pepper bacon)
  • 1 head green cabbage, thinly sliced
  • kosher salt
  • freshly ground black pepper

In a large frying pan, fry bacon until very crisp. Remove bacon from pan. Drain off all but about 1 tablespoon of the grease, being careful not to remove the little crispy bits. Add sliced cabbage and stir fry for about 4-5 minutes or until cabbage is crisp tender. Add the cooked bacon and season with salt and pepper to taste. Serve hot. Note: Fried Cabbage with Bacon is fabulous food to prepare when camping. Bacon lasts very well in a cooler and cabbage lasts for days without refrigeration.

ROASTED GARNET OR RUBY SWEET POTATO CHUNKS

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Until a few years ago, I only thought about serving sweet potatoes at Thanksgiving and Christmas. And then, only mashed up with butter, brown sugar, and topped with marshmallows. Now don’t get me wrong, I still serve a variation of the above for the holidays, but we now eat sweet potatoes at least once a week. And why? Because we love the flavor and they are good for us.

FYI: Even though garnet and ruby sweet potatoes are often labeled as yams, they are not indeed yams. They are sweet potatoes, and as such are rich in vitamin C, thiamine, niacin and potassium. And although a sweet potato is known to be moderately high in protein, about 5 grams of protein in an 8 ounce serving, as with most plant sourced protein, the proteins in sweet potatoes do not provide all the essential amino acids your body needs. So bear that in mind when you are considering your body’s daily nutritional requirements.

A little bit of history about sweet potatoes.  Sweet potatoes come in two varieties, firm and soft. The soft varieties such as Garnet, Ruby, and Jewel are easy to find and are perfect when you want a soft and creamy texture. Firmer varieties such as Kotobuki and Yellow Jersey (grown in the Mid-Atlantic States) are favored for Asian and East Indian cuisine. Apparently the term “yam” came into the common vernacular when sweet potatoes were first grown commercially.  To differentiate between the soft varieties and the firm varieties, soft sweet potatoes were labeled as “yams”, while the firmer varieties retained the sweet potato name.  Today, about 95% of real yams are grown in Asia and Africa. Unless you specifically search for yams, which are usually only found at an international market, you are probably buying sweet potatoes!

(To my mind, the delectable Ipomoea batatas tuber can call itself anything it wants.  As long it continues to appear at farmer’s markets, produce stands, and in the produce section of my local grocery store, I will remain a happy camper. And over the next few weeks and months I will share more wonderful recipes for sweet potatoes with you. But for now, give this delightful recipe a try. It is incredibly easy to prepare and even easier to eat.)

  • 1 tsp. fresh lemon juice
  • 1 T. honey
  • 1 T. extra virgin olive oil
  • 2 large ruby or garnet sweet potatoes, peeled and cut into 1-inch pieces
  • kosher salt
  • freshly ground black pepper

In a medium sized bowl, whisk together the lemon juice, honey, and olive oil. Add the sweet potato pieces and stir until every surface is lightly coated. Pour onto a parchment paper lined rimmed baking sheet. Sprinkle with kosher salt and a very light sprinkling of pepper. Bake in the middle of a pre-heated 350 degree oven for 60 minutes or until potatoes are tender and the bottom of each piece is a nice golden brown. Serve hot out of the oven.

 

GARLIC AND GINGER BRAISED BABY BOK CHOY

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Every now and then I can entice Mr. C. into willingly eating a cooked veggie from the cabbage family. It isn’t easy, but I have my ways. And one of those ways is by braising baby brassica in a few highly flavored ingredients. Lightly glazed in this lovely sauce, Mr. C. actually forgets he is eating a veggie from “the dreaded cabbage family”. He even gives it the highest praise I will ever hear on any veggie dish I prepare  – “it’s good.” (More often his comments on cooked vegetables run along the lines of “it’s OK”! If I ever heard a “wow, that’s delicious” spring unsolicited from his lips, I would immediately run to the phone and make a doctor’s appointment. I would know he was really one very sick chicken!)

In appearance, baby bok choy is darling. It is merely regular bok choy that hasn’t been allowed to grow up. (Apparently teenagers aren’t easy even in the vegetable kingdom!) Bok choy is low in calories, while at the same time a rich source of many vital phytonutrients (bioactive plant-derived compounds associated with good health), vitamins, minerals and health-benefiting anti-oxidants. The Chinese commonly refer to bok choy as the “white vegetable” and it has reportedly been grown and consumed in China for over 5,000 years. (How anyone really knows how long bok choy has been grown in China, is beyond me. But I read this “fact” on the internet, so it must be true!) Regardless of how long it has been around, I love it! It is perfect in soups, cut into julienne strips for stir fries, and of course – braised.  So be brave. Try this out on your family. They might even thank you. (Oh who am I kidding? What cook has ever heard a family member thank them for fixing a vegetable? Forget I even mentioned it!)

  • 1 tsp. canola oil
  • 1 garlic clove, minced
  • 1 tsp. minced fresh ginger
  • 4 baby bok choy, washed and cut in half
  • ¼ c. low sodium chicken broth or stock
  • ½ tsp. corn starch
  • 1 ½ tsp. oyster sauce
  • 1 ½ tsp. hoisin sauce
  • 1 tsp. tamari or regular soy sauce
  • ½ tsp. sesame oil

Heat a large covered sauté pan over medium heat. Add oil, garlic, and ginger and sauté until garlic releases its aroma. Add the bok choy and stir fry for about a minute.  Add chicken stock, bring to boil, cover and simmer for 2-3 minutes or until the bok choy is crisp tender. Meanwhile whisk together the corn starch, oyster sauce, hoisin sauce, tamari, and sesame oil. Pour over the bok choy and let simmer until slightly thickened.  Serve immediately.

 

OKTOBERFEST SAUERKRAUT

How do I love thee sauerkraut, let me count the ways. (In my case, that’s only 2 ways, but I’m looking for many more!) So of course, the most common way I enjoy sauerkraut is when it is lovingly nestled between 2 slices of rye bread, along with thin slices of lean corned beef and Swiss cheese, slathered with Thousand Island dressing, graced with a wee touch of horseradish, and then ever so tenderly grilled until the cheese is melted and the bread is a perfect golden brown. The Reuben sandwich! (In my mind, one more proof positive that God loves us!) And what, pray tell, would Oktoberfest be without sauerkraut? Who could even imagine just a Brat (short for Bratwurst) and a helping of German potato salad sitting all alone on a plate?   They need company to make them complete. That’s where a good spicy mustard, chewy rye bread, and the lowly cabbage come into the picture. (And I am not talking about that sweet red cabbage dish that usually gets ignored on everyone’s plate.) I am talking about sauerkraut – cabbage that has been elevated to a dish for which poems and sonnets should and probably have been written. But, if by the merest of chances, an ode to sauerkraut has not previously been written, I have taken the liberty to do so now. I hope you enjoy both the ode and the recipe.

ODE TO SAUERKRAUT  

Oh lovely head of cabbage sitting lonely and forlorn,

To turn you into coleslaw or something other I am torn.

Would you rather bathe in mayonnaise with vinegar and spice,

Or would you choose to be rolled, using seasoned beef and rice?

Or should I lean towards Asian, and add you shredded to a dish

Would that then make you happy, and fulfill your every wish?

Or perhaps you feel your destiny is more lofty than mundane,

That you were meant for greatness, not the simple or the plain?

Alas, I have the answer, one on which I truly have no doubt,

You my dear head of cabbage shall become – SAUERKRAUT!

  • 2 tsp. bacon fat or 2 slices bacon, chopped
  • 1 can, bag or jar sauerkraut, thoroughly drained
  • ½ tsp. caraway seeds

Melt bacon fat or fry bacon until crisp in a small covered sauce pan. Add sauerkraut and caraway seeds. Cover pan and cook on low for about 30 minutes. Stir occasionally. Perfect with Brats (see recipe under Main Dish Recipes) and German Potato Salad (see recipe under Salad Recipes) for a great Oktoberfest meal.

CREAMED SWISS CHARD

Although I have creamed other veggies using this recipe (i.e. spinach, beet greens, and pearl onions), Swiss chard is still my favorite. (Of course it is! It’s the most expensive. Duh!) But regardless of what veggie I use, this preparation turns it into a dish fit for a king, or even one step higher – Mr. C. (It’s incredibly lucky for me that Mr. C. does not read my blog, because if he ever read all the things I tell you about him, he might never speak to me again. He truly does not like being the center of attention.) But putting his feelings aside, I truly do take pleasure in fixing food that I know he is going to enjoy. It’s one of the many joys of being married to such a wonderful man. (This is where you start feeling nauseous or go ahhhhhhh, isn’t that sweet?) Regardless, you are all going to be glad I shared this recipe with you. And no it’s not a new recipe (I’ve been making it for over 30 years), or apt to win me a place in the Julia Child hall of fame (although that would be nice), it’s just one of those recipes that I feel every good cook should have in their repertoire.

  • 2 T. butter
  • 1 large or 2 small shallots, very thinly sliced
  • 1 T. flour
  • ½ tsp. ground nutmeg (dried or freshly grated)
  • ½ tsp. kosher salt or to taste
  • freshly ground black pepper
  • 1 c. milk (preferably whole milk)
  • 1 large or 2 small bunches Swiss chard, ribs removed, leaves roughly chopped

Melt the butter in a large saucepan. Add shallots and cook only until translucent. There should be no brown on the shallots. Whisk in the flour, nutmeg, salt, and pepper and cook for about 1 minute. Whisk in the milk and simmer gently until the mixture is thick. Meanwhile, steam the Swiss chard until tender. When the sauce has thickened nicely, add chard and serve immediately.

Note: If you are using spinach or beet greens, use the same amount as the Swiss chard. If you are creaming pearl onions, use 2 small bags from the freezer case.

 

GREEN BEANS

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Ok, I know what most of you are thinking. What in the name of all things healthy is Patti doing posting a recipe for simple steamed green beans? Hasn’t she got better recipes to offer? Doesn’t she know my time is valuable? But wait, ye of little faith, this is more about procedure than ingredient content.  It’s all about making life easier for the person preparing and serving a buffet dinner and as such the first recipe in my DINNER PARTY MENUS series.

Most buffet dinners include, at a minimum, appetizers, a main dish, starchy side, veggie of some sort, salad, perhaps bread, and a tasty dessert. This formula provides plenty of variety and seemingly an easy menu to plan. But if you are like me, the choice of the veggie component can be most vexing. And there is the general appeal of the flavor combinations to be considered.  If, for example, you are serving a creamy main dish such as Swedish Meatballs or pasta, the last type of veggie dish anyone would enjoy eating would be one smothered in yet another rich sauce. In fact, most of the time, any main dish or starchy side dish you plan to serve is going to be fairly rich. So, over the years I have learned to serve plain veggie dishes with buffet dinners. And preferably a veggie that can be prepared ahead of time and just heated up at the last minute as in this green bean recipe. So give this recipe a try for your next dinner party. And of course you can use this same method with other veggies such as broccoli or carrots. Just don’t overcook your veggies. Nothing shows off your cooking skills better than a perfectly prepared vegetable. And another little hint. Don’t try to be too precious when serving a buffet dinner. If not all of your guests will be seated at a table, don’t leave the green beans in their original long and lovely state. Do your guests a favor and cut those stunning beauties into bite size pieces. Believe me, it will not change the flavor of the beans, and your guests trying to balance a plate of food, a fork, a napkin and a beverage on their lap, will be eternally grateful that a knife was not required.

  • 2 lbs. green beans, cut into bite sized pieces
  • butter
  • kosher salt
  • juice of one lemon, opt. (don’t even think about using bottled juice – it’s fresh lemon juice or nothin’)

 

Steam or cook the beans in boiling water until crisp tender. Do not overcook. Immediately pour beans into a colander and spray with cold water until beans are no longer even warm. Allow to drain for a few minutes. Pour into a microwave safe serving bowl and dot with butter. Cover and place in refrigerator until just ready to serve. When ready to serve, warm beans in the microwave (remember, you don’t want them to really cook any more, just get warm). Remove from microwave, sprinkle lightly with kosher salt and drizzle with lemon. Stir and serve. 2 lbs. of beans serves about 20 people nicely.

Note: I love the 2 pound packages of green beans from Costco for a dinner party. They are of uniform length and just the perfect bite size when cut in half.

 

 

ROASTED SUGAR SNAP PEAS

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I got this quick, easy, incredibly flavorful and healthy recipe from the Love Farm Organics site one day when I was searching the web for a local organic farm that delivered weekly produce boxes. Well they are local if you happen to live in Portland, Oregon, but from the Seattle area, Forest Grove, Oregon (40 miles west of Portland) isn’t exactly “local”. Too bad, I would love to support these farmers. And I would love to have their produce delivered to my home once a week. But alas, great customer service only goes so far – and delivering to my home would certainly qualify as “going too far”. But if you are lucky enough to live near Forest Grove or in the metropolitan Portland area, I would advise you to check out Love Farm Organics. If their produce is as good as their recipes, you are in for a treat.

  • ½ lb. sugar snap peas*, calyx cut off and strings removed, if necessary
  • 2-3 tsp. olive oil
  • 1 T. thinly sliced shallots, rings separated
  • 1 tsp. chopped fresh thyme
  • kosher salt

Place sugar snap peas on a medium sized baking sheet. Pour about 2 teaspoons of olive oil over the peas and mix well until every pod is well coated. (Only use more oil if the pods still seem dry or are not evenly coated.) Spread pods in a single layer on the pan. Sprinkle with shallot slices, thyme, and a moderate amount of kosher salt.  (It’s easy to over salt this recipe, so go easy.) Bake for 8 to 10 minutes in a pre-heated 425 degree oven until crisp tender. Serve hot or at room temperature.

*Sugar snap peas are a cross between green peas and snow peas. The pods appear quite fat, like they’re ready to burst with large peas, but inside, they’re mostly air, and the kernels are miniscule. Like snow peas, you eat the entire pod. Cut off the calyx (end attached to the stalk), and remove the fibrous strings running down the center.  (Note: some varieties are string-less.) You may also see these peas labeled simply as “snap peas” or “sugar peas.”