Category: Sides

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Easiest-ever Biscuits

Easiest-Ever Biscuits
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 cups (15 ounces) all-purpose flour
  2. 4 teaspoons sugar
  3. 1 tablespoon baking powder
  4. ¼ teaspoon baking soda
  5. 1 ¼ teaspoons table salt
  6. 2 cups heavy cream
  7. 2 tablespoons unsalted butter, melted (optional)
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking
  2. sheet with parchment paper. In medium bowl, whisk together flour, sugar, baking powder, baking soda , and salt. Microwave cream until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving . Stir cream into flour mixture until soft, uniform dough forms.
  3. Spray 1/3-cup dry measuring cup wit h vegetable oil spray. Drop level scoops of batter 2 inches
  4. apart on prepared sheet (biscuits should measure about 2½ inches wide and 1 ¼ inches tall). Respray measuring cup after every 3 or 4 scoops. If portions are misshapen, use your fingertips to gently reshape dough into level cylinders. Bake until tops are light golden brown, 10 to 12 minutes , rotating sheet halfway through baking. Brush hot biscuits with melted butter, if using. Serve warm. (Biscuits can be stored in zipper-lock bag at room temperature for up to 24 hours. Reheat biscuits in 300-degree oven for 10 minutes.)
Notes
  1. Dough can be frozen and baked another day. (Thaw first.)
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Garlic Sauteed Spinach

Garlic Sauteed Spinach
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Calories 0
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds baby spinach leaves
  2. 2 tablespoons good olive oil
  3. 2 tablespoons chopped garlic (6 cloves)
  4. 2 teaspoons kosher salt
  5. 3/4 teaspoon freshly ground black pepper
  6. 1 tablespoon unsalted butter
  7. Lemon
  8. Sea salt (optional)
Instructions
  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and season to taste with sea or kosher salt and pepper. Serve hot.
Adapted from Barefoot Contessa
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CRISPY Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 500g/ 1lb brussels sprouts (Note 1)
  2. 2 tbsp extra virgin olive oil
  3. 2 garlic cloves , minced
  4. 1/2 tsp salt
  5. 1/4 tsp black pepper
  6. 1/3 cup (30g) parmesan , finely grated
  7. 1/3 cup panko breadcrumbs (Note 2)
Instructions
  1. Preheat oven to 200°C/400°F.
  2. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
  3. Place in a bowl, pour over oil and toss gently.
  4. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
  5. Toss to coat, then spread out on tray cut face down.
  6. Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
  7. Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
Notes
  2. 1. Brussels Sprouts - look for sprouts that are about 3cm / 1.25" wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.
  3. Frozen brussels - I haven't tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be!
  4. 2. Panko breadcrumbs - Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!
  5. 3. Storage - leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.
Adapted from Recipetin Eats
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Mashed Potato Cakes

Mashed Potato Cakes
Serves 4
The estimable Marilyn Mossman made this dish. It is delicious.
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2½ pounds russet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick
  2. Salt and pepper
  3. 1 ounce Parmesan cheese, grated (½ cup)
  4. ¼ cup chopped fresh chives
  5. 1 large egg yolk plus 2 large eggs
  6. 2 cups panko bread crumbs
  7. 1 cup vegetable oil
  8. Sour cream
Instructions
  1. Place potatoes in medium saucepan and add water to cover by 1 inch, then stir in 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan; let cool for 5 minutes.
  2. Add Parmesan, chives, egg yolk, ¾ teaspoon salt, and ¼ teaspoon pepper to cooled potatoes. Using potato masher, mash until smooth and well combined. Transfer potato mixture to bowl and refrigerate until completely cool, about 1 hour.
  3. Beat remaining 2 eggs together in shallow dish. Place panko in second shallow dish. Divide potato mixture into 8 equal portions (about ½ cup each) and shape into 3-inch-diameter cakes, about ¾ inch thick. Working with 1 cake at a time, carefully dip cakes in egg mixture, turning to coat both sides and allowing excess to drip off; then coat with panko, pressing gently to adhere. Transfer to plate and let sit for 5 minutes.
  4. Line large plate with paper towels. Heat ½ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 cakes in skillet and cook until deep golden brown on first side, about 3 minutes. Using 2 spatulas, carefully flip cakes and continue to cook until deep golden brown on second side, about 2 minutes longer, gently pressing on cakes with spatula for even browning.
  5. Transfer cakes to prepared plate. Discard oil and wipe out skillet with paper towels. Repeat with remaining ½ cup oil and remaining 4 cakes. Serve with sour cream.
Notes
  1. Using two spatulas to flip the cakes helps prevent splattering. We like to change the oil after frying the first batch of cakes because any dark panko remnants left behind will freckle the second batch. You can strain the oil through a fine-mesh strainer if you prefer to reuse it, but be careful because it is very hot. Plan ahead: The cooked mashed potatoes need to chill in the refrigerator for 1 hour, which makes it easier to form the cakes.
Adapted from Cook's Country
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Potato Curry

Potato Curry
Serves 4
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
Vitamin A
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1 medium yellow onion, diced
  3. 4 cloves garlic, minced
  4. 4 teaspoons curry powder
  5. 1 ½ teaspoons paprika
  6. 1 teaspoon cayenne
  7. 2 teaspoons cumin powder
  8. ½ teaspoon allspice
  9. 2 teaspoons fresh ginger, minced
  10. ½ teaspoon black pepper
  11. 2 lb potato, peeled and cubed
  12. 15 oz chickpeas, 1 can, drained
  13. 1 cup vegetable broth
  14. 1 tablespoon lemon juice
  15. 14 oz diced tomato, 1 can
  16. 14 oz coconut milk, 1 can (I don't like coconut milk so I will substitute with greek yogurt.)
  17. Rice, cooked, for serving
  18. Naan bread, for serving
  19. Fresh cilantro, chopped, for garnish
Instructions
  1. Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  2. Add the garlic and saute for about 2 minutes, until fragrant.
  3. Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  4. Add the potatoes and mix well until well-coated in spices.
  5. Add the chickpeas and stir to incorporate.
  6. Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  7. Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  8. Serve with cooked rice and naan and garnish with fresh cilantro.
Notes
  1. I haven't tried this.
Adapted from Tasty
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Potato Roses

Potato Roses
Serves 6
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Servings
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 yukon gold potatoes, halved
  2. 2 tablespoons olive oil
  3. 1 teaspoon garlic powder
  4. 1 teaspoon dried thyme
  5. 1 teaspoon dried rosemary
  6. ½ teaspoon black pepper
  7. 1 teaspoon salt
  8. 12 strips center cut bacon
  9. Fresh thyme, to serve
  10. Grated parmesan cheese, to serve
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  3. Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  4. On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  5. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  6. Starting at one end, gently roll up the bacon, creating a potato rose.
  7. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  8. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  9. Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
Adapted from Tasty
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Asian Brussels Sprouts

Asian Brussels Sprouts
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Brussels Sprouts
  2. 1/4 cup soy sauce*
  3. 1 TB Rice Vinegar
  4. 2 TB Mirin (Sweet Japanese cooking wine, my husband’s “secret” ingredient for making vegetables taste amazing)
Instructions
  1. Rinse brussels sprouts and pat dry.
  2. Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
  3. Add brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
  4. Spread brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
Notes
  1. I haven't made this yet (6/19)
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Brussels Sprouts-Yakitori

Yakitori Brussels Sprouts
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tare sauce
  1. ½ cup soy sauce
  2. ½ cup mirin
  3. ¼ cup sake
  4. ¼ cup water
  5. 2 Tbsp finely chopped onion
  6. 4 tsp sugar
  7. 2 garlic cloves
  8. 1 (½-inch) piece ginger, thinly sliced
Brussels sprouts
  1. 1 lb Brussels sprouts, trimmed and halved
  2. 1½ Tbsp canola oil
  3. ½ tsp kosher salt
  4. Furikake (Japanese rice seasoning)
  5. Chopped cilantro
Instructions
  1. To prepare sauce: In a small saucepan over medium-high, combine first 8 ingredients. Bring a boil; cook 20-25 minutes or until reduced by half and thick enough to coat back of a spoon. Remove from heat; discard garlic and ginger.
  2. Soak 6-8 wooden skewers. Preheat grill or grill pan.
  3. Soak sprouts in a bowl of water 5 minutes. Drain; toss with oil and salt. Arrange on skewers with cut sides all facing same direction. Place cut side down on grill; cook 3-4 minutes (on grill), 7-8 minutes (in grill pan), or until charred, basting with sauce after first minute. Turn and grill 2 minutes or until cooked through. Transfer to a platter; slather with sauce. Sprinkle generously with furikake and cilantro; serve hot.
Notes
  1. I haven't made this yet (6/19)
  2. Briefly soaking the sprouts in water helps them steam and cook evenly on the grill. Furikake is a Japanese seasoning that typically includes black and white sesame seeds, dried fish, nori (seaweed) and a variety of other ingredients. It’s used to flavor cooked rice, vegetables and fish. Look for it in Asian markets, online and even in the Asian foods aisle at some supermarkets.
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Miso Asparagus

Miso Asparagus
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound green asparagus, trimmed
  2. 2 tablespoons sesame oil
  3. 1 tablespoon miso paste
  4. 1 tablespoon ginger, minced
  5. 2 garlic cloves, minced
  6. 2 tablespoons water
Instructions
  1. Warm a large skillet over medium heat. Heat the sesame oil, and then add the asparagus. Cook, covered, four to five minutes, turning often, until the asparagus has browned and is tender.
  2. While the asparagus cooks, place the miso paste, ginger, garlic and water in a small bowl and whisk thoroughly. When the asparagus is done, transfer spears to a platter and top with the miso dressing. Serve immediately.
Notes
  1. I haven't tried this recipe (as of 6/19)
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Roasted Squash and Tomatoes

Roasted Squash and Tomatoes
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 small acorn squash
  2. 2 medium tomatoes
  3. 1 sliced small red onion
  4. 2 smashed garlic cloves
  5. 1 sprig rosemary
  6. 2 tablespoons olive oil
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper.
  9. Grated parmesan.
Instructions
  1. Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
Notes
  1. I haven't tried this (1/31/19)
Adapted from Food Network
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