Tuesday, June 12, 2012

Side Dish Tuesday

Yes it is that day of the week I have to admit I really do not know what to do with.  Always a question what kind of side dish do you go use?  I think today's reboot took one from each side, one healthy, one comfy and who cares about the calories.  What I like about both recipes are that they can become what you make of them, kind of like the people in the pictures.  You can alter the ingredients to suit your taste, yet it will be just as good, just a little different.  You know that is always okay.  It is, as I say what works for you and your tastes, is all that counts.  

 How do you follow-up anything like yesterday, it is a difficult question I know, but you are looking for something.  It is understandable, the case was closed, but we never got to see the end of the fight.  We can however complete a meal.  No matter which main course you may choose, today's side dishes will do them proud.  Either separate or together, they do offer a down home feeling of warmth and happiness. 

As do our favorite team whether apart or together they offer us an array of feelings that go beyond description.  Guess we could say the same about food now, can't we.  Let's take a look at today's side dishes.

Sautéed Greens

1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 jalapeno pepper, split
1 Tbsp sesame oil
1 tsp salt
1/2 tsp pepper
1lb fresh collard greens, washed, trimmed, and coarsely chopped
1 Tbsp sugar
1Tbsp rice vinegar

  1. Sauté onion and next 3 ingredients in hot oil in a large skillet for about a minute. Stir in salt and pepper. Add greens; sauté 2 minutes. Add sugar and vinegar; cover and cook 3 minutes or until wilted. Remove and discard   jalapeno pepper before serving.
Substitute any green here, what ever you may like, own this dish!

Parmesan Scalloped Potatoes

2 pounds red potatoes, peeled and thinly sliced
3 cups whipping cream
1/4 cup fresh flat-leaf parsley chopped
2 garlic cloves, chopped
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup grated Parmesan cheese

  1. Preheat oven to 400°. Layer potatoes in a 3-qt. baking dish. 
  2. Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes. 
  3. Bake for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

Need to lighten this up try evaporated milk, substitute 1-1/2 cups evaporated milk (1can)  + 1-1/2 cups low fat milk.

Think that everything is all good and our team approves.  I hope that you do as well.

As always if you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email cherylsrecipe@yahoo.com. I will share them here with everyone.

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