Archive for the ‘Sides’ Category

I was desperate so I purchased a bag of flash frozen Publix brand black-eyed peas. Cook from frozen, according to directions.  So, I added about 8 strips of center cut bacon and salt to the boiling water with peas, covered and simmered until done.  Check the water a couple of times to make sure there is enough salt.  They freeze beautifully.

Our friend, Kerry brought these to Recipe Exchange and I really enjoyed them.  You may cut them in smaller pieces to be served as an appetizer or large as a side. Thanks, Kerry!

Ingredients:

2 Portobello mushrooms, stems removed

Soy sauce (to taste, about 1 tablespoon, I use low sodium)

3 tablespoons crumbled blue cheese

black pepper

Preheat oven to 425.  Put mushroom caps, top side down, on baking sheet.  Put some soy sauce and a little pepper on each cap.  Bake for 25 minutes.  Remove from oven and sprinkle With 1 1/2 tablespoon blue cheese.  Put back in oven for 10 more minutes or until cheese is fully melted.

Our daughter had these at my friend Ashley’s and LOVED them.  I changed the recipe a little bit (to make it a little healthier) and the result was still a winner!

Ingredients:

Zucchini

Sea Salt

Italian Seasoning

Garlic cloves (2 or 3)

Olive oil Spray

Foil

Preheat oven 450.

Wash and dry zucchini.  Cut off ends. Slice in the middle (the short way) then slice those in half, then slice those in half. You end up with 8 pieces per one zucchini.

Foil line a cookie sheet.  Spray cookie sheet with olive oil spray (must be olive oil spray) Put all zucchini sticks on foil.

Press garlic cloves and dot on some of the zucchini (or you can toss in a bowl with zucchini, olive oil, sea salt and italian seasoning as original  recipe calls for..) Spray zucchini with olive oil spray, sprinkle generously with Italian Seasoning and sprinkle (not as generously) with Sea Salt.  Bake in oven for about 15 minutes or until bottom of sticks are browned.  I end up flipping (with spatula) sticks and repeat spray and sprinkle of seasoning and salt then cook for about 15 more minutes.  (until browned a bit)

Note:  If anyone does not want to press the garlic, you are probably fine without it  OR you may want to try substituting fresh garlic and Sea Salt with just Lawry’s Garlic Salt.  If anyone does this LET ME KNOW HOW IT CAME OUT!

Broccoli:   Cut broccoli or purchase in from produce already cut up.  Wash and steam. ( I use a Pampered Chef steamer that I love and steam broccoli in microwave) Sprinkle with GOYA SALAD AND VEGETABLE seasoning.

Ingredients:

Fresh Corn on Cob, I prefer white or bi-color

Boil water stovetop. While boiling water, clean your corn.   Upon boiling, put corn in water and set timer for 5 minutes.  Remove promptly and drain.  NEVER OVERCOOK CORN!  If it is ready before dinner then butter it (if you wish) and wrap each ear in foil.  Try to make just before dinner is ready, though so it is fresh and hot.

Plantains:  (Platanos)  You may purchase super ripe (black) sweet plantains in produce department and peel and fry up or peel, spray with Pam and bake or even boil OR purchase  a box of GOYA brand ripe plantains found in the freezer section of your grocer.  Microwave according to instructions.  For those of you who are not familiar with these, they are sweet and delicious… a must for your family!

Ingredients:

Pole Beans

Salt

Bacon

Pole beans:  Rinse pole beans and break the stem off of one side while pulling anystrings.  Then do the same thing to the other side (this helps to get any strings) and finally break in 1/2.  Boil salted water and about 6 strips of bacon (I use GWALTNEY center cut, it has less fat) and add pole beans.  You want the water to be about 3 inches or so.  Boil on high for about 5 minutes, then lower, cover and let cook until soft.  Taste water every now and then, add more if needed and also more salt if needed.  I always double the amount because pole beans freeze great!!  Remember to label.

I almost always use Jasmine Rice for my white rice.  It is so fragrant and delicious. ( and was suggested to me by my mother in law years ago so I tried it!)  I use a Rice Cooker and follow the instructions that come with the rice cooker. (I usually add a tiny bit extra rice)   I also salt to the rice and water before cooking. You may add oil, if you wish.

Collard greens:  Buy pre-cut collards in bag in produce.  Fill large pot 1/2 way with water and some bacon, about 6 -8 slices.  Bring to boil.  Add collards and salt.  I hard boil until soft (usually b/c I am in a hurry but you can slow it down and cook)  Add more water if needed and salt, too.  I have certain people that I absolutely must make these for…they freeze great, too.