Posts Tagged ‘side dish’

 

Ingredients: 

bread (about 8 cups of cubed pieces of whatever bread you desire. something along the lines of one large loaf, somewhat stale)

celery (about 1 cup)

onion (about 1/2 cup) 

butter 

salt, pepper, and sage

vegetable broth (about 1/2 to 3/4 cup) 

I don’t measure any of the ingredients. 

Make this to suit your taste.

Cut up the onion and celery. Saute in a pan with butter until soft. Remove from heat and add seasoning to taste. (dash salt, more pepper, and about 1 teaspoon ground sage) Add to the bread cubes. Then add the vegetable broth just to moisten. Fill a flat pan or a muffin pan. Bake at 350 for about 25 minutes until heated through and lightly browned.

 Crunchy edges. Moist insides. Easy to serve portions.

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When food shopping, I don’t grab that big bag of potatoes but instead I like to choose just two nice looking russet potatoes. For my favorite potato side –  great with grilled steak, chicken, or fish – that’s all I need. Just two. And a muffin pan.

Preheat oven to 400 degrees. Lightly brush muffin cups with butter. I used a 12 cup muffin pan but a 6 cup pan would be fine, too. Thinly slice just two nice looking russet potatoes.

Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. (The smaller ends of the potatoes fit perfectly in the cup while the mid section might need to be trimmed to fit nicely) Pour 1/2 to 1 tablespoon heavy cream over each potato cup.

Bake until potatoes are golden brown and tender, about 35 minutes. Use a small spatula to serve gratins from the pan.

There you have it. Muffin-Pan Potato Gratins.

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An easy healthy recipe with garden fresh carrots.

With ingredients typical of American cuisine, this recipe is an easily prepared southern side dish.  It was given to me by a South Carolina restaurant owner several years ago & it has proven to be not only kid friendly but also elegant enough to serve at a more formal table.

1 can (11oz.) tomato soup {I use Campbell’s Healthy Request}

1/2 cup sugar

1/2 white vinegar

1/4 cup water

2 Tbs mustard

dash salt

dash black pepper

1/4 Tbs dry mustard

1 med/large onion, finely chopped {I usually use a yellow onion}

Combine all ingredients.  Do Not Cook.  Marinate 2 hours or overnight.  Add this sauce to one pound of sliced, cooked carrots.

Heat to warm.

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