Tag: side

Creamy Lemon Pilaf

I doubled this and brought it to a party and it was a hit. It was kept covered and warm in a 200 degree oven before it was served and it did fine.

Creamy Lemon Pilaf

2T butter

1 ½ C rice

3 C chicken broth

Salt

Lemon Cream Sauce

3 ½ T fresh chopped parsley

3T fresh grated parmesan or Romano cheese

Melt butter in pan add rice and cook one minute until rice turns opaque. Add chicken broth. Season with salt. Bring to a boil and reduce heat to a simmer covered for 20-25 minutes*. Just before serving add Lemon Cream Sauce. Fold gently and add parsley and cheese.

Lemon Cream Sauce

Mix in a blender or food processor

1T lemon Juice

2 yolks of large eggs

1 t grated lemon peel

¼ C heavy cream

*** This cooked much faster than the recipe said so keep an eye on it.

Sweet Potato ‘Souffle’

3 lbs. sweet potatoes or yams, peeled and cut into cubes (may use canned)
2 large eggs
3/4 cup firmly packed brown sugar, divided into 1/4 and 1/2 cup
1/2 cup (1 stick) butter, melted and divided into two 1/4 cups
1 tsp salt
1 tsp ground cinnamon
up to 1/2 cup orange juice
1 cup pecan halves

Preheat oven to 375 degrees.

In large saucepan over high heat, bring potatoes and enough water to cover them to a boil.
Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are soft. Drain.

In large bowl, beat potatoes with electric mixer until smooth.
Beat in: eggs, 1/4 cup brown sugar, 1/4 cup butter, salt and cinnamon.

Starting with 1/4 cup, beat in just enough orange juice to make mixture moist and fluffy.

Scrape sweet potato mixture into 2 to 3 quart souffle (or casserole) dish and smooth the surface into an even layer.

Arrange pecan halves over the top.

Sprinkle remaining 1/2 cup brown sugar over the pecans.
Drizzle the top with remaining 1/4 cup melted butter.

Bake for 25 to 30 minutes or until top is bubbly all over.
Makes 10 servings.

Cornbread and Sausage Stuffing

10 cups crumbled gluten-free cornbread
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 stick (1/2 cup) butter or margarine
1 package (1 lb.) bulk pork sausage (sage flavored is nice)
1 1/2 cups gluten-free chicken broth
seasoning (salt, pepper, poultry seasoning, sage or garlic, etc.) to taste
optional: 1-2 diced apples

Melt butter in skillet, then add onion and celery and cook until tender.
Fry sausage in separate skillet and drain well.
Add sausage, onion and celery to cornbread and mix.
Add sufficient broth to cornbread mixture to moisten.
Season to taste.
Add diced apples, if desired.

Place stuffing in turkey or in casserole dish and bake at 325 or 350 degrees until browned.

Roasted Corn Salad

ROASTED CORN SALAD
This is a wonderful side dish perfect for a potluck.
Dressing
Mix the following together:
1 teaspoon salt or less
3/4 teaspoon cumin
6 Tablespoons fresh lime juice
5 Tablespoons olive oil (or less)
2 tablespoons cider vinegar
You can put the dressing ingredients in a small jar with a lid and shake them together.

Salad
3 ears of corn
Cook fresh corn by dropping cleaned ears into boiling water and cook on a low boil for 7 minutes. You could also roast corn on the grill. Let corn cool and then cut kernels off the cob. You could also use 2 cans of corn roasted when fresh corn is out of season.
1 cup fresh cilantro chopped (or you can substitute flat leaf parsley)
1/2 cup chopped red onion
3 Italian plumb tomatoes seeded and chopped
2 jalapenos seeded and chopped ( I left this out)
1 red bell pepper seeded and chopped
2 tablespoons garlic chopped (optional)
2 15 ounce cans of black beans strained and rinsed

Put the salad ingredients together and add dressing to taste and chill. The fresher the corn the better!