Sides – Page 4

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.

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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/

March 29, 2018

Spinach with Chickpea Stew

2018-03-29 15:01:35

Serves 8

Nutrition Facts

Serving Size

1457g

Servings

Amount Per Serving

Calories 949

Calories from Fat 331

% Daily Value *

Total Fat 38g

58%

Saturated Fat 5g

25%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 21g

Cholesterol 0mg

Sodium 1267mg

53%

Total Carbohydrates 128g

43%

Dietary Fiber 20g

81%

Sugars 25g

Protein 41g

Vitamin A

912%

Vitamin C

335%

Calcium

70%

Iron

97%

* 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

2 tbsp. olive oil
2 cups chopped onions
2 cups chopped tomatoes
2 (15-ounce cans chickpeas, drained and rinsed
1 pound (or more) fresh baby spinach
Salt and pepper to taste

Instructions

1. Heat the oil in a pot over medium high heat.
2. Add the onion and cook for about 5 minutes, stirring often.
3. Add the remaining ingredients and bring to a boil. Adjust salt and pepper to taste.
4. Serve hot.

Notes

It is sort of a stew, perfect served over quinoa, rice {if you eat it at Passover) or potatoes. If you'd like to add interesting seasonings, add a couple of tablespoonsful of minced fresh ginger, a bit of coconut milk and a tablespoonful of curry powder.

beta

calories

949

fat

38g

protein

41g

carbs

128g

NoMayo https://nomayo.us/

March 26, 2018

Swiss Cheese and Onion Pie

2018-03-26 13:34:07

Nutrition Facts

Serving Size

1300g

Amount Per Serving

Calories 2533

Calories from Fat 1597

% Daily Value *

Total Fat 181g

279%

Saturated Fat 108g

540%

Trans Fat 4g

Polyunsaturated Fat 12g

Monounsaturated Fat 49g

Cholesterol 1030mg

343%

Sodium 3935mg

164%

Total Carbohydrates 129g

43%

Dietary Fiber 11g

44%

Sugars 38g

Protein 102g

Vitamin A

136%

Vitamin C

63%

Calcium

233%

Iron

45%

* 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 c. crushed saltines
1/4 c. melted butter
3 c. (4 med.) thinly sliced onions
1/4 c. butter
1/2 lb. grated Swiss cheese
1 tbsp. flour
1 tsp. salt
Dash cayenne pepper
3 well beaten eggs
1 c. milk, scalded
Chopped chives (or parsley)

Instructions

Combine cracker crumbs with 1/4 cup melted butter and press into 9" pie plate. Cook onions in 1/4 cup butter until tender, but not brown. Place in crumb crust. Combine cheese with flour, salt and cayenne; add milk and eggs. Pour over onions, bake in 325 degree oven for 40 minutes or until set. Top with chives or parsley.

beta

calories

2533

fat

181g

protein

102g

carbs

129g

NoMayo https://nomayo.us/

March 26, 2018March 26, 2018

Oven Roasted Broccoli with Panko

Oven Roasted Broccoli with Panko and Cheese

2018-03-26 09:00:13

Serves 4

Nutrition Facts

Serving Size

551g

Servings

Amount Per Serving

Calories 653

Calories from Fat 333

% Daily Value *

Total Fat 38g

58%

Saturated Fat 9g

43%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Cholesterol 22mg

Sodium 1976mg

82%

Total Carbohydrates 59g

20%

Dietary Fiber 14g

55%

Sugars 10g

Protein 28g

Vitamin A

61%

Vitamin C

677%

Calcium

57%

Iron

31%

* 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 pound broccoli, rinsed and trimmed
2 Tbs. olive oil
2 cloves garlic, chopped or sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp cheddar

Instructions

Preheat the oven to 425 degrees. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8 thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Notes

Video: https://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe-1937809#lightbox-recipe-video

By Alton Brown

beta

calories

653

fat

38g

protein

28g

carbs

59g

NoMayo https://nomayo.us/

March 23, 2018

Noodle Kugel

2018-03-23 12:40:19

Nutrition Facts

Serving Size

871g

Amount Per Serving

Calories 3028

Calories from Fat 746

% Daily Value *

Total Fat 85g

131%

Saturated Fat 41g

204%

Trans Fat 2g

Polyunsaturated Fat 12g

Monounsaturated Fat 25g

Cholesterol 1247mg

416%

Sodium 2745mg

114%

Total Carbohydrates 475g

158%

Dietary Fiber 15g

60%

Sugars 160g

Protein 90g

Vitamin A

56%

Vitamin C

Calcium

29%

Iron

68%

* 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

1lb pkg broad egg noodles
1/4c butter
1tsp vanilla
1tsp salt
4 eggs, beaten well (or skip one egg and add 1/2pt cottage cheese and 4T sour cream)
1 can, crushed pineapple
3/4c sugar (LESS if you add fruit)

Instructions

Cook noodles (al dente) and add butter
Pour noodles into casserole dish
In mixing bowl, beat eggs, then and add fruit, vanilla, salt and sugar (if substituting cottage cheese and sour cream, add to bowl)
Pour bowl contents into casserole dish with noodles and mix well
Sprinkle top with sugar and cinnamon
Bake for 1hr at 325º or until brown on top

By Mary Gersh

beta

calories

3028

fat

85g

protein

90g

carbs

475g

NoMayo https://nomayo.us/

March 22, 2018

Smashed Potatoes With Fried Onions and Parsley

Crispy Smashed Potatoes With Fried Onions and Parsley

2018-03-22 18:46:22

Serves 4

Nutrition Facts

Serving Size

791g

Servings

Amount Per Serving

Calories 948

Calories from Fat 302

% Daily Value *

Total Fat 34g

53%

Saturated Fat 18g

88%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 10g

Cholesterol 186mg

62%

Sodium 473mg

20%

Total Carbohydrates 110g

37%

Dietary Fiber 10g

38%

Sugars 5g

Protein 54g

Vitamin A

42%

Vitamin C

91%

Calcium

15%

Iron

45%

* 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

Kosher salt
1 ¼ pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
⅓ cup chicken fat, olive oil or peanut oil
Freshly ground pepper
2 tablespoons unsalted butter
½ small yellow onion, thinly sliced into rings
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Flaky sea salt
¼ cup chopped fresh flat-leaf parsley

Instructions

Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don’t have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here.
Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium–high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

beta

calories

948

fat

34g

protein

54g

carbs

110g

NoMayo https://nomayo.us/

March 22, 2018March 22, 2018

Smashed Brussels Sprouts

2018-03-22 18:44:00

Serves 6

Nutrition Facts

Serving Size

1085g

Servings

Amount Per Serving

Calories 1093

Calories from Fat 546

% Daily Value *

Total Fat 62g

96%

Saturated Fat 23g

117%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 29g

Cholesterol 110mg

37%

Sodium 1471mg

61%

Total Carbohydrates 89g

30%

Dietary Fiber 36g

143%

Sugars 21g

Protein 66g

Vitamin A

164%

Vitamin C

1298%

Calcium

128%

Iron

88%

* 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

2 lb. Brussels sprouts
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. chopped thyme
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Fresh parsley, chopped, for garnish

Instructions

Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
Garnish with parsley and serve warm.

beta

calories

1093

fat

62g

protein

66g

carbs

89g

NoMayo https://nomayo.us/

March 14, 2018March 26, 2018

Sautéed Broccoli and Mushrooms

2018-03-14 10:58:13

Serves 6

Nutrition Facts

Serving Size

803g

Servings

Amount Per Serving

Calories 412

Calories from Fat 150

% Daily Value *

Total Fat 17g

26%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 0mg

Sodium 1317mg

55%

Total Carbohydrates 41g

14%

Dietary Fiber 5g

19%

Sugars 10g

Protein 21g

Vitamin A

185%

Vitamin C

459%

Calcium

18%

Iron

28%

* 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 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
Slivered & toasted almonds or toasted cashews

Instructions

Heat oil in a large Dutch oven over medium-high heat.
Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
Add broccoli and salt to pan; stir well.
Stir in broth & red pepper flakes; bring to a boil.
Cover and cook 5 minutes or until broccoli is crisp-tender.
Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.

beta

calories

412

fat

17g

protein

21g

carbs

41g

NoMayo https://nomayo.us/

March 13, 2018March 26, 2018

Sara’s Spinach Pie

Sara's Spinach Pie

2018-03-13 15:27:39

Serves 6

Total Time

1 hr 45 min

Total Time

1 hr 45 min

Nutrition Facts

Serving Size

2963g

Servings

Amount Per Serving

Calories 3825

Calories from Fat 2469

% Daily Value *

Total Fat 280g

431%

Saturated Fat 146g

728%

Trans Fat 0g

Polyunsaturated Fat 19g

Monounsaturated Fat 99g

Cholesterol 1683mg

561%

Sodium 9664mg

403%

Total Carbohydrates 101g

34%

Dietary Fiber 26g

103%

Sugars 39g

Protein 241g

Vitamin A

1833%

Vitamin C

463%

Calcium

629%

Iron

201%

* 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

3 tablespoons olive oil, more as needed
2 large yellow onions, finely chopped
Sea salt
2 pounds fresh spinach, washed and thoroughly dried
Vegetable oil or nonstick spray, for oiling pan
1 pound feta cheese, rinsed in cool water, then crumbled
12 ounces ricotta cheese, drained
5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
5 large eggs, lightly beaten
Freshly ground black pepper
1 to 2 tablespoons finely chopped fresh dill, or to taste.

Instructions

1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.

Adapted from NYT Cooking

beta

calories

3825

fat

280g

protein

241g

carbs

101g

Adapted from NYT Cooking

NoMayo https://nomayo.us/

March 13, 2018March 26, 2018

Roasted Carrots and Parsnips with Herbs

2018-03-13 15:23:31

Serves 8

Nutrition Facts

Serving Size

1456g

Servings

Amount Per Serving

Calories 1387

Calories from Fat 514

% Daily Value *

Total Fat 58g

90%

Saturated Fat 8g

42%

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 41g

Cholesterol 0mg

Sodium 3929mg

164%

Total Carbohydrates 217g

72%

Dietary Fiber 61g

242%

Sugars 66g

Protein 16g

Vitamin A

1430%

Vitamin C

316%

Calcium

54%

Iron

45%

* 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

6 parsnips
7 carrots
1/4 cup olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped sage

Instructions

Preheat the oven to 350 degrees. Peel the parsnips and carrots. Cut them into chunky pieces roughly 2 inches long and 3/4-inch thick. All the pieces should be of uniform size and shape. Toss the parsnips and carrots with the oil, salt, pepper, rosemary and sage in a large bowl.
Spread in a large, shallow baking pan. Roast the vegetables in the lower one-third of the oven until tender, about 30-35 minutes.

Notes

From "Gourmet Meals in Minutes," by the Culinary Institute of America (Lebhar-Freidman, $40). Tested by Susan M. Selasky for the Free Press Test Kitchen. 130 calories (48% from fat), 7 grams fat 1 gram sat. fat), 16 grams carbohydrates, 1 gram protein, 460 mg sodium, 0 mg cholesterol, 3 grams fiber

beta

calories

1387

fat

58g

protein

16g

carbs

217g

NoMayo https://nomayo.us/