Sides – Page 3

June 22, 2018

Plums and Onions

2018-06-22 10:32:35

Things to Grill in Foil

Nutrition Facts

Serving Size

419g

Amount Per Serving

Calories 413

Calories from Fat 246

% Daily Value *

Total Fat 28g

43%

Saturated Fat 4g

19%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 0mg

Sodium 162mg

Total Carbohydrates 42g

14%

Dietary Fiber 6g

25%

Sugars 31g

Protein 3g

Vitamin A

19%

Vitamin C

56%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

4 plums, quartered
1 red onion, sliced
2 tbsp olive oil
1tbsp red wine vinegar
thyme sprigs
salt and pepper

Instructions

Form a packet with aluminum foil. Grill over medium-high heat, 12 minutes.

Adapted from Food Network

beta

calories

413

fat

28g

protein

carbs

42g

Adapted from Food Network

NoMayo https://nomayo.us/

May 23, 2018

Broccolini Strascinati

2018-05-23 13:12:32

Nutrition Facts

Serving Size

110g

Amount Per Serving

Calories 422

Calories from Fat 360

% Daily Value *

Total Fat 41g

63%

Saturated Fat 6g

28%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 30g

Cholesterol 0mg

Sodium 161mg

Total Carbohydrates 5g

Dietary Fiber 0g

Sugars 1g

Protein 1g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1-1/2 pounds broccolini
3 tablespoons extra virgin olive oil
Kosher salt to taste
3 cloves garlic, very thinly sliced
1/2 teaspoon red pepper flakes, or to taste
1/4 cup dry white wine

Instructions

Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.
Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes.
Season with salt; add the garlic and red pepper flakes; and saute for 30 to 60 seconds, until you can smell the garlic.
Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and saute for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.

Notes

The “dragged” (strascinati) technique is most often used with broccoli in Italy, though other vegetables can be prepared the same way, such as broccoli rabe or cauliflower. With this method, the common step of parboiling the vegetable before sauteeing is skipped, and the result is that the vegetables stay firmer and the flavor is more concentrated.
A generous amount of olive oil along with hot peppers and garlic are usually used, and I saw no reason to tamper with tradition there. You’ll see that the garlic and pepper flakes are added toward the end — this lets you cook the broccolini over nice high heat without the garlic and pepper flakes burning.
Don’t keep flipping and fussing with the broccoli too often or it won’t brown, which gives it that nutty caramelized flavor that makes this dish pretty sublime. Also, this dish works best when there is a little crunch left in the broccoli — though you should feel free to cook it until it is as tender as you like.
I made this with regular broccoli first, then with broccolini, which is like broccoli but with longer slimmer stalks and a smaller head of florets, all of which are edible and have a slightly milder flavor than broccoli.

By Katey Workman

beta

calories

422

fat

41g

protein

carbs

NoMayo https://nomayo.us/

May 6, 2018May 6, 2018

Corn on the Cob – Microwaved

Microwaved Corn on the Cob

2018-05-06 16:29:09

Nutrition Facts

Serving Size

408g

Amount Per Serving

Calories 351

Calories from Fat 46

% Daily Value *

Total Fat 6g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 0mg

Sodium 61mg

Total Carbohydrates 76g

25%

Dietary Fiber 8g

33%

Sugars 26g

Protein 13g

Vitamin A

15%

Vitamin C

46%

Calcium

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

4 ears of corn

Instructions

Leave the husks on the corn. Trim the fringe.

Place corn on the cob in husk on plate in microwave and follow these cook times

1 ear – 2 minutes
2 ears – 4 minutes
3 ears – 5 minutes
4 ears – 6 minutes
The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.

Notes

This recipe makes perfect corn. The silk comes off with the husks.

beta

calories

351

fat

protein

13g

carbs

76g

NoMayo https://nomayo.us/

April 13, 2018

Roasted Root Vegetables

2018-04-13 09:28:03

Serves 6

Nutrition Facts

Serving Size

1964g

Servings

Amount Per Serving

Calories 1817

Calories from Fat 990

% Daily Value *

Total Fat 112g

173%

Saturated Fat 16g

78%

Trans Fat 0g

Polyunsaturated Fat 13g

Monounsaturated Fat 80g

Cholesterol 0mg

Sodium 5476mg

228%

Total Carbohydrates 201g

67%

Dietary Fiber 56g

224%

Sugars 86g

Protein 21g

Vitamin A

1518%

Vitamin C

535%

Calcium

73%

Iron

51%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 pound turnips
1 pound rutabagas
1 pound carrots
1 pound parsnips
3 shallots, halved
1/2 cup olive oil
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon black pepper
8 garlic cloves

Instructions

Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients.
Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.

Notes

Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.

Adapted from myrecipes.com

beta

calories

1817

fat

112g

protein

21g

carbs

201g

Adapted from myrecipes.com

NoMayo https://nomayo.us/

April 11, 2018April 11, 2018

Roast Potatoes with Lemon, Rosemary and Thyme

2018-04-11 10:25:43

Nutrition Facts

Serving Size

1559g

Amount Per Serving

Calories 1168

Calories from Fat 19

% Daily Value *

Total Fat 2g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 263mg

11%

Total Carbohydrates 271g

90%

Dietary Fiber 24g

94%

Sugars 13g

Protein 33g

Vitamin A

Vitamin C

290%

Calcium

28%

Iron

75%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

3 lbs new potatoes
2 lemons, plus an extra lemon half
7-8 garlic cloves, skin on, lightly squashed
Several sprigs rosemary
Several sprigs thyme
olive or rapeseed oil
sea salt
freshly ground black pepper

Instructions

Wash the potatoes to remove the dirt but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and leave to dry for a minute or two.
Cut the 2 lemons into thick slices. Put the potatoes in a roasting dish and scatter over the lemon slices, garlic, rosemary and thyme. Trickle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake in an oven preheated to 200°C for 35–40 minutes, turning everything at least once, until the lemons are starting to caramelise and the potatoes look irresistibly golden brown.
Squeeze on the juice from the extra lemon half, sprinkle with a little more salt and serve immediately.

Adapted from River Cottage Cookbook

beta

calories

1168

fat

protein

33g

carbs

271g

Adapted from River Cottage Cookbook

NoMayo https://nomayo.us/

April 11, 2018

Warm Leek and White Bean Salad

2018-04-11 10:21:45

Serves 4

Nutrition Facts

Serving Size

691g

Servings

Amount Per Serving

Calories 1204

Calories from Fat 634

% Daily Value *

Total Fat 72g

111%

Saturated Fat 8g

40%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 51g

Cholesterol 0mg

Sodium 2420mg

101%

Total Carbohydrates 113g

38%

Dietary Fiber 26g

102%

Sugars 11g

Protein 34g

Vitamin A

67%

Vitamin C

49%

Calcium

33%

Iron

69%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 tablespoons rapeseed or olive oil
2 large leeks, trimmed, washed and finely sliced
1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
1 heaped tablespoon chopped flat-leaf parsley
Sea salt and freshly ground black pepper
Salad leaves, to serve
MUSTARD DRESSING
1 tablespoon dijon mustard
1 teaspoon wholegrain mustard, (optional)
3 tablespoons rapeseed or extra virgin olive oil
2 teaspoons cider vinegar
A pinch each of sea salt, freshly ground black pepper, sugar

Instructions

Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.

Adapted from River Cottage Cookbook

beta

calories

1204

fat

72g

protein

34g

carbs

113g

Adapted from River Cottage Cookbook

NoMayo https://nomayo.us/

April 9, 2018January 21, 2020

Cheese Onion Pie II

Cheese Onion Pie 2

2018-04-09 12:56:42

Nutrition Facts

Serving Size

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

5-6 small onions
1 large onion
1 cup half-and-half
1 cup milk
5 eggs
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 lb swiss slices, in strips

Instructions

Beat eggs, add liquids and seasonings
Place onions in pie crust and top with cheese strips
Pour liquid over pie and sprinkle on paprika
Bake at 350º for 30 minutes

beta

calories

fat

protein

carbs

NoMayo https://nomayo.us/

April 6, 2018

Broccoli Rice Casserole

2018-04-06 15:42:27

Nutrition Facts

Serving Size

1218g

Amount Per Serving

Calories 914

Calories from Fat 215

% Daily Value *

Total Fat 24g

37%

Saturated Fat 7g

34%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 31mg

10%

Sodium 2594mg

108%

Total Carbohydrates 150g

50%

Dietary Fiber 12g

49%

Sugars 17g

Protein 28g

Vitamin A

45%

Vitamin C

432%

Calcium

32%

Iron

23%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1 10oz pkg chopped broccoli, cooked and drained
1 1/2 cups rice, cooked
1/4 cup chopped onion, sauteed
1/2 cup chopped celery, sauteed
1 can cream of chicken soup
1 small jar, Cheese Whiz
1/2 cup milk
1 cup chopped water chestnuts

Instructions

Mix all ingredients together
Bake at 350º for 30 minutes

By Maryann Wassel

beta

calories

914

fat

24g

protein

28g

carbs

150g

NoMayo https://nomayo.us/

March 29, 2018

Tuna Rice Casserole

2018-03-29 16:08:50

Serves 4

Nutrition Facts

Serving Size

1955g

Servings

Amount Per Serving

Calories 2344

Calories from Fat 342

% Daily Value *

Total Fat 39g

60%

Saturated Fat 13g

63%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 9g

Cholesterol 165mg

55%

Sodium 4870mg

203%

Total Carbohydrates 371g

124%

Dietary Fiber 10g

38%

Sugars 24g

Protein 116g

Vitamin A

744%

Vitamin C

50%

Calcium

26%

Iron

62%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2T butter
2 cans tuna, drained
1/4c chopped onions
1T chopped chives
1 can condensed cream of mushroom soup
2c water
2c cooked cut carrots
1t salt
1T lemon juice
4 drops Tabasco sauce
dash pepper
1/2t worcestershire sauce
2c minute rice
Durkees onions (no, I'm not kidding)

Instructions

Melt butter in skillet, add tuna, onions and chives
Cook for 3-5 minutes
Stir in soup, water, carrots, seasonings and rice
Cover and cook for 10+ minutes
Add Durkee onions to top if desired

beta

calories

2344

fat

39g

protein

116g

carbs

371g

NoMayo https://nomayo.us/

March 29, 2018

Potato Mushroom Quiche

2018-03-29 16:00:49

Serves 4

Nutrition Facts

Serving Size

2075g

Servings

Amount Per Serving

Calories 2179

Calories from Fat 860

% Daily Value *

Total Fat 97g

149%

Saturated Fat 56g

278%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 28g

Cholesterol 1002mg

334%

Sodium 3364mg

140%

Total Carbohydrates 205g

68%

Dietary Fiber 15g

59%

Sugars 41g

Protein 128g

Vitamin A

86%

Vitamin C

99%

Calcium

263%

Iron

71%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

4 medium potatoes, cooked, peeled and sliced
1T butter
1 small onion, chopped
1/4t paprika
1/2 lb mushrooms, sliced
1/2 lb swiss cheese, shredded and divided
4 eggs
2c milk
1t salt
Dash pepper

Instructions

Preheat oven to 325º
In large skillet, melt butter
Add onion and paprika, cook 5 minutes
Add mushrooms and cook 5 more minutes
In greased 2-qt baking dish place a layer potatoes
Top with half of mushroom mixture
Sprinkle with half of cheese
Repeat with remaining potatoes, mushrooms and cheese
In large bowl, beat eggs, milk, salt and pepper
Pour over vegetables
Bake for 50-60 minutes until custard is set
Sprinkle with half of the cheese

beta

calories

2179

fat

97g

protein

128g

carbs

205g

NoMayo https://nomayo.us/