Side Dishes

Nutty Apple Salad

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A cool summer salad for hot summer days. Think of things you like with Peanut Butter and it might be in this salad!  
Ingredients:  
2 Granny Smith Apples
3 stalks of Celery, diced
2 C seedless grapes, halved
1 C mini marshmallows (I omitted these in a valiant effort to use less sugar, but by all means…toss ’em in!) 
1/3 C cold Evaporated Milk
1/2 tsp sugar (I used a squirt of Agave Nectar)
1/4 tsp vanilla extract
3T Mayo (I used Vanilla Yogurt because I despise mayo!) 
3T (heaping Tablespoons) creamy Peanut Butter
1/2 C mixed nuts (or nuts of your choice), chopped
Prep:  Before you even think about getting your celery and fruit chopped up, put a medium sized glass or metal bowl in the freezer and a can of evaporated milk in the fridge. You’ll want them both nice and cold. Ok…now you can chop the apples, dice the celery, half the grapes and set them aside. And if you’re using marshmallows, add them in with this stuff.

After your bowl is nice and COLD, take it out of the freezer–maybe with an oven mitt so it doesn’t stick to your hands…and don’t lick it 😉  You know I’m thinking of the Christmas Story, right? Ok…moving on:

Next, pour the cold evaporated milk into the cold bowl and beat it on high with a mixer until it’s nice and frothy (I love that word).  Beat in the yogurt and PB, take a little taste, then pour the mixture over the solids.

Stir it all together and chill until serving.  Yum!

Cynthia’s Fried Okra

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Does anyone else out there just love the Mitford Series of books by Jan Karon?  I have enjoyed every one of the books that I have read and they are so uplifting, funny, clean–just really good reads.  Anyway, one Christmas my sister gave me the Mitford Cookbook & Kitchen Reader–bunches of recipes contributed by the “characters” in Ms. Karon’s books.  What a fun concept.  So, we had some fresh okra that needed to be cooked and I wasn’t about to boil the slimy things so I decided to fry them up.  I have never really fried a good batch of okra, so I thought if anyone has a good recipe for southern fried okra it would be somebody in Mitford.  So here you go…




Ingredients:
1 pound fresh okra
2-3 cups milk
2 1/2 cups White Lily Self-Rising Cornmeal
2 tablespoons self-rising flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Creole Seasoning
      Vegetable oil for frying


1.  Cut off tips and stems of okra.  Cut into 1/2 inch slices and place in a large bowl.  Pour milk over the okra and let them soak for at least 10 minutes, or longer up to 30 minutes.

2.  In a separate large bowl, combine cornmeal, flour, salt, pepper and Creole seasoning.  I didn’t have any, so I found this recipe by Emeril Lagasse on line.  Use a slotted spoon to lift the okra out of the milk, allowing  the okra to drain.  Place small batches of okra in the cornmeal mixture, tossing to coat.
3.  Heat the oil in a deep cast iron skillet.  Lift the okra from the bowl in batches, allowing the excess cornmeal to fall back in bowl.  Fry okra in the hot oil until browned.  Don’t overcrowd the skillet.  Remove the okra from the oil with a slotted spoon and place on paper towels to drain.
4.  You can adjust the salt and pepper to taste while it is still hot.


Source: Jan Karon’s Mitford Cookbook & Kitchen Reader



Kickin’ Collard Greens

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Okay, this recipe is from allrecipes.com.  I thought it would be a good idea to find a healthier alternative to typical southern-prepared collards, since they really are good for you.  It’s a pretty good recipe, but next time I will add more red pepper and give it a little more zing, like they suggest.  If you are used to the usual fatback-laden, way-cooked collard, be prepared for a different experience!

Ingredients:
1 tablespoon olive oil (I used extra virgin)
3 slices bacon
1 large onion, chopped ( I used yellow)
2 cloves minced garlic
1 teaspoon salt (I used Kosher)
1 teaspoon pepper
3 cups chicken broth
1 pinch of red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces (as you can see below, I opted for the bagged fresh collards.  These definitely need to be cut smaller and I would also remove any large ribs.)

1.  Heat oil in a large pot over medium-high heat (I used a dutch oven).  Add bacon and cook until crisp.  Remove bacon from pot, crumble it and return to the pot.  Add onion, and cook until tender, approx. 5 minutes.  Add garlic and cook until just fragrant.

2.   Add collards and fry until they start to wilt.

3.  Pour in chicken broth and season with salt, pepper and red pepper flakes (next time I will use a little more seasoning).  Reduce heat to low, cover and simmer for 45 minutes–I would go a little longer–until greens are tender.

Source:  Ken Adams, allrecipes.com

Zucchini Bake

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I know we JUST had a zucchini bake posted here but, sometimes options are good, no?  I tried this recipe for the first time today and thought it was delicious and comforting.  Hope you enjoy!

Ingredients:
4-5 small zucchinis (up to 15 oz) unpeeled and coarsely grated*
1 large onion, finely chopped
1 packet Canadian bacon (6 oz or to taste) finely chopped**
1 cup grated cheddar cheese, packed
1 heaping cup self rising flour***
1/3-1/2 cup oil
5 eggs lightly beaten
salt and pepper to taste

1.  Preheat oven to 350 degrees.  Grease a small or medium size baking dish (size will determine baking time).
2.  Mix all ingredients in a large bowl.  Pour into greased baking dish.
3.  Bake 30-40 minutes for a medium or shallow dish.  Today we used a small deep dish and it took 1 hour.  Zucchini bake is done when brown on top and skewer inserted comes out clean.  Can be served hot or cold.

Entertaining?  Garnish with tomato slices or fresh chopped parsley!

*The smaller zucchinis will make the dish greener due to more skin.
**You can use ham or bacon as well.  If you use bacon you may need to adjust the oil.
*** If you don’t have self rising flour use 1 cup flour, 1 tsp. baking powder and 1/4 tsp. salt

Source:  My Australian friend

Summer Zucchini Bake

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It’s nearly July and gardens across the country are producing massive amounts of Zucchini. I sadly don’t have a garden (once I have a yard, you better believe I’ll have one!), but I am the grateful recipient of those who have them.

This is a great recipe to have on hand. Zucchini are so easy to cook with, they take on nearly any flavor you pair them with. I LOVE this recipe, and know you will too.


Summer Zucchini Bake

Ingredients
4 (regular sized) zucchini, sliced thin
2 carrots, grated
1 Vidalia onion, chopped
1 clove garlic, minced (mine came from a jar of minced garlic)
1 can cream of mushroom soup
Ritz Crackers, French Fried Onions, or another crunchy topping of your choosing

Directions
– Coat frying pan with olive oil. Add onion, saute. Once the onion is starting to saute, add zucchini and garlic. Cook until tender. (Make sure to not over cook the zucchini, you don’t want mush!) Remove from heat.
– In a bowl (or the casserole dish that you’ll bake it in) combine zucchini mixture, carrots, and soup. Mix well.
– Cook at 375 for 15 minutes in a shallow 2 quart dish. Add your topping and cook for an additional 5-10 minutes, or until heated through.

This recipe is easy to mix up too. If you have squash, throw those in. No cream of mushroom soup? I’m sure Cream of Celery would be great too. It’s such a nice way to use all that fresh produce straight from the garden.

Crock Pot Pineapple Baked Beans

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This recipe is sassy, sweet and sour (not to mention super easy and quick).
Ingredients:
1 lb. bacon, diced
1 onion, diced
1 green pepper, diced
2 (31 oz.) cans pork and beans
1 (20 oz.) can crushed pineapple, drained
1 cup brown sugar
1 (16 oz.) bottle ketchup
6 T. Worcestershire sauce
Directions:
1.  In a large skillet, cook bacon until halfway cooked.
2.  Add onion and green pepper.
3.  Contiue to cook until bacon is crisp and onion and green pepper are softened.  Drain.
4.  In a 3 qt. crock pot, blend together pork and beans, pineapple, brown sugar, ketchup, and   Worcestershire sauce.
5.  Add bacon mixture to beans and stir to combine.  Cook on low for 3 hours.
Serves 12.
Source:  Real Mom Kitchen, Keepin’ It Real In The Kitchen by Laura Powell

Pam Rojas’ Black Beans and “butter/oil” replacement tip

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This is one of the best recipes that I have had for Black Beans. You can use Navy, Pinto, and Great Northern Beans as well and they are yummy. The health benefits of legumes and lentils is amazing. They are also a great source for lean protein.
This recipe comes from a friend (that obtained it from a friend) and put it in our Relief Society Cookbook. This is great as a side, in many Mexican dishes, wraps, salads etc. It also freezes well – just place desired amount in a zippy bag and Viola’.
Ingredients:
1 – 16 oz bag dried beans Black, Navy, Pinto, or Great Northern Beans
3-4 garlic cloves minced
1-2 ribs of celery chopped
1 TBLS salt
1 1/2 tsp oregano or fresh equivalent
1/2-1 bunch of chopped cilantro (optional
6-7 cups water – Northern Beans take 9-10 cups

1. Rinse Black Beans in cold water removing any dirt or bad beans.
2. Place rinsed beans into large crock pot.
3. Add all ingredients in order to the crock pot and stir thoroughly.
4. Cover and cook on low 6-8 hours stirring every once in awhile

Butter/Oil Replacement Tip:
This tip comes from my friend Sarah and I have expanded it a bit.

I substitute 1/2 or more of the fat in many cookies, cakes and some times brownies with dried beans. They work best in Oatmeal, pumpkin, and other “soft” cookies. This work very well in all types of cake.

1. Prepare beans as above leaving out all spices etc.
2. Freeze beans in zippy bags until needed.
3. When needed – thaw beans, puree in blender. Use euqal amounts to substitute (ie: If you are replacing 1/2 cup butter use 1/2 cup bean puree before the liquid is added). Puree pureed beans with at least 1 egg or other liquid in the recipe. This will help it incorporate better. Add to the recipe as usual.

Enjoy

Source: Sue Paries (beans)

Danny’s Macaroni and Cheese

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Have you ever had tomatoes in your mac and cheese? I hadn’t until this recipe. I wasn’t sure how I felt about the idea, but I love it!

Ingredients:
1 8-0z. package elbow macaroni (I used corkscrew for fun)
1 14.5-oz. can stewed tomatoes
1 8-oz. package shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done–about 8 minutes; drain.
3. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in preheated oven for 30 minutes.
The original recipe doesn’t instruct you to spray the baking dish, but you may want to.
Source: Submitted to Allrecipes.com by Debby. See her quote for an explanation about its name. (I’m guessing her husband is Danny.)

Asian Coleslaw

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This is so refreshing and yummy. I found this recipe on pinterest and had to try it. I tweaked it a bit and it was great!

Dressing:
1/4 c honey
1/4 c vegetable oil
1/4 c unseasoned rice vinegar
1 TBSP soy sauce
1 tsp oil
1/2 TBSP peanut butter
1/2 tsp. salt
1/2 tsp hot sauce (optional)
1/2 TBSP ginger
1 large garlic clove, minced

Slaw:
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red pepper,, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame
2 med scallions, finely chopped
1/2 cup choped salted peanuts (optional)
1/2 cup loosely packed chopped fresh cilantro (optional -i did not add!)

I am not a cilantro fan, so that is the reason for the exclamation point.

Make the dressing by combining all ingredients in medum bowl. Stir until peanut butter is dissolved. Set aside.

combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary…I needed to add salt to this. Chill the slaw in the fridge for at least 30 minutes before serving.

Easy Zucchini Parmesan

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Here’s a great alternative to having breadsticks with your pizza!  Carb free! 
 
Ingredients:
2-3 Medium size zucchini
olive oil or butter
Parmesan cheese
Garlic salt (or my fav. Garlic & Herb seasoning)
 

1.  First, slice your zucchini any way you like it.  I cut mine in half width wise, then made lengthwise slices.  I found that thicker slices turned out more crisp, and thinner slices were softer.
2.  Next, spray or brush your zucchini with olive oil, butter, spray butter…what ever you like best. I used butter, of course.  😉
3.  In a small bowl or ramekin mix together about 2 parts parmesan and 1 part garlic seasoning. I honestly didn’t measure. Approximately 1/2c parmesan and 1T garlic seasoning.  It’s going to turn out great…you’ll see.
4.  Line a cookie sheet with foil (for easy clean-up), and coat with a non-stick spray (or just brush with some butter or olive oil)
5.  Lay the zucchini slices out in a single layer on your cookie sheet.  Brush liberally with butter or oil and sprinkle on the parmesan mixture.
6.  Set your oven to broil.  And bake for about 4-5 min. or until the cheese turns golden. Watch them closely.  All broilers are not created equally.

*Very yummy served with a marinara sauce or a ranch dip.
**Recipe Adapted from SparkRecipes @ SparkPeople.com