Side Dishes

Garbanzo Bean Medley

1 small zucchini, cubed
1 teaspoon olive oil
2 teaspoons minced garlic
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup shredded Parmesan cheese

In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with Parmesan cheese. Makes 4 servings.

Asparagus with Orange Sauce

2 pounds fresh asparagus, trimmed
1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons orange juice
1 teaspoon grated orange peel
Dash cayenne pepper
Orange slices and additional orange peel, optional

Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, peel and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and peel if desired. Makes 8 servings

Crumb-Topped Brussels Sprouts

1-1/2 pounds fresh or frozen brussels sprouts
3 tablespoons butter, melted, divided
1/4 cup Italian-seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese

In a saucepan, cook brussels sprouts in salted water until crisp-tender, about 8-10 minutes; drain. Place in an ungreased shallow 1-1/2-qt. baking dish. Drizzle with 2 tablespoons butter. Combine bread crumbs, Parmesan cheese and remaining butter; sprinkle over brussels sprouts. Cover and bake at 325° for 10 minutes. Uncover and bake 10 minutes longer. Makes 4-6 servings.

Breaded Eggplant Slices

1 medium eggplant (about 1 pound)
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) Italian salad dressing

Cut eggplant into 1/2-in. slices. In a shallow bowl, combine bread crumbs and Parmesan. Place salad dressing in another bowl. Dip eggplant into salad dressing, then coat with crumb mixture.

Arrange in a single layer on baking sheets coated with cooking spray. Bake at 450° for 6-8 minutes on each side or until golden brown. Makes 4 servings.

Lemon Garlic Sprouts

1 pound fresh brussles sprouts, quartered
1 small onion, finely chopped
3 tablespoons butter
1 to 2 garlic cloves, minced
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

In a skillet, saute brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and peel, salt if desired and pepper; saute for 1 minute. Reduce heat to medium; cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese. Makes 8 servings.

Asparagus with Sesame Vinaigrette

1 pound fresh asparagus, trimmed
3 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame seeds, toasted
1-1/2 teaspoons olive oil
1-1/2 teaspoons sesame oil
1/2 teaspoon sugar
1/8 teaspoon garlic powder
2 tablespoons chopped sweet red pepper
2 tablespoons chopped tomato
1 teaspoon minced fresh basil

Place asparagus and water in a microwave-safe dish; cover and microwave on high for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a jar with a tight-fitting lid, combine the soy sauce, vinegar, sesame seeds, olive oil, sesame oil, sugar and garlic powder; shake well. Place the asparagus, red pepper and tomato in a serving dish. Drizzle with dressing; sprinkle with basil. Makes 4 servings.

Kohlrabi Carrot Bake

3 medium kohlrabies, peeled and sliced
4 medium carrots, sliced
1/4 cup chopped onion
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1-1/2 cups milk
1/4 cup minced fresh parsley
1 tablespoon lemon juice
3/4 cup soft bread crumbs

Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.

In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray.

In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Makes 6 servings.

Cheesy Zucchini Casserole

2-1/2 pounds zucchini, cut into 1/2-inch cubes
1 cup diced process American cheese (Velveeta)
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup crushed saltines (about 10 crackers)

Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted. Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10-15 minutes or until lightly browned. Makes 6 servings.

Corn Bread Vegetable Cobbler

1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch wedges
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried tarragon
1 can (14-1/2 ounces) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 teaspoon grated lemon peel
4 teaspoons cornstarch
1-1/2 cups milk, divided
1-3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper

Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once.

Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender.

In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine.

In a small bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned. Makes 12 servings.

Noodle-and-Spinach Casserole

1 (8-oz.) package wide egg noodles
1 1/2 pounds ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26-oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

Cook noodles according to package directions; drain and set aside. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.Bake at 350° for 30 minutes or until bubbly and golden. Makes 8 to 10 servings

Black-Eyed Pea Cakes with Adobo Cream

1/4 cup sour cream
1 teaspoon adobo sauce
1 (15.8-ounce) can no-salt-added black-eyed peas, rinsed and drained
1/4 cup dry breadcrumbs
1 tablespoon finely chopped onion
1/2 teaspoon bottled minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 1/2 teaspoons olive oil
1/4 cup (about 1 ounce) shredded Monterey Jack cheese

Combine sour cream and adobo sauce in a small bowl. Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture. Makes 4 servings

Curried Red Kidney Beans and Cauliflower

3 tablespoons vegetable oil
1 large onion, chopped
1 cinnamon stick (2-in.)
1 bay leaf
1 tablespoon minced fresh garlic
1 tablespoon ginger
1 teaspoon fennel
1 teaspoon cumin seeds
3 green cardamom pods, cracked open
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 can (14.5-oz.) whole peeled plum tomatoes, without juice
1 serrano chile, stemmed, seeded, and minced
About 1 tsp. salt
6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained
1/2 head cauliflower, cut into 1/2- to 1-in. florets
1 to 1 1/2 tbsp. freshly squeezed lemon juice
1/2 cup loosely packed cilantro sprigs, coarsely chopped
6 to 8 cups hot cooked brown rice (see Notes)

Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.

Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary). Season beans with salt. Stir in lemon juice and cilantro. Serve hot over brown rice, with plain yogurt on the side if you like. Makes 6 to 8 servings

Alfredo Potatoes

2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.

Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well.

Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted. Makes 4 servings.

Broccoli Rice Casserole

1 tablespoon oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked rice
1 can Cream of Mushroom Soup
1 cup sour cream
1 cup cottage cheese
2 cups finely shredded Mexican cheese blend
1 16 ounce bag frozen broccoli, thawed
1/2 cup slivered almonds
3/4 cup finely shredded cheddar cheese

Sauté celery, onion, and mushrooms until soft in oil. Add garlic, salt, and pepper and sauté another minute. Remove from heat and cool slightly. In a medium mixing bowl combine cooked rice, cream of mushroom soup, sour cream, cottage cheese, and Mexican cheese. Fold in thawed broccoli, onion mixture, and slivered almonds. Spray casserole dish with non-stick spray. Pour broccoli rice mixture into pan and top with cheddar cheese. Bake at 350 degrees for 45 minutes until golden in color. Cool at least 5 minutes before serving. Makes 12 servings

Beer-Battered Cajun Fries

2 pounds russet potatoes
2 cups all-purpose flour
1 tablespoon Cajun spice
2 teaspoons garlic salt
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup lager-style beer, plus additional as needed
Peanut oil (or other high smoke point, neutral flavored oil), for frying

Cut potatoes lengthwise into 1/4-inch slices, then cut slices into 1/4-inch sticks (I leave the potatoes unpeeled). Soak fries in an ice water bath for at least 2 hours, or up to 8 hours. This removes the starch from the potatoes and makes for a better fry.

Mix flour, spices, and beer to create a thick, pancake-like batter, adding more beer if necessary. Divide batter evenly between 2 large mixing bowls (one batch will be used to dredge the fries before blanching and one batch will be used to dredge the fries for the second cooking). Add potatoes to the batter and toss, making sure to coat each fry completely.

Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat oil to 325° over medium-high to high heat. In 2 - 3 batches, add fries and blanch until lightly golden and limp, yet cooked through (see third image). This could take anywhere from 4 - 6 minutes. Watch the oil temperature carefully and try to maintain the temperature at 325° (it will lower drastically once the fries are added). You can use tongs to gently separate the fries while they are cooking; they have tendency to want to cling to each other. Remove the fries from the oil with tongs or a spider and allow to cool on a paper towel-lined sheet pan while finishing the remaining batches.

Once all of the fries are blanched, raise the oil temperature to 375°. Dredge the blanched fries in the second bowl of batter, tossing to coat. Still in batches, cook fries until crisp and deep golden brown (see second image), about 1 - 2 minutes, but this could be more or less depending on how much the temperature of the oil fluctuates. Remove to another paper towel-lined sheet pan, taste-test a fry, and season with additional Cajun seasoning or salt as needed. Serve immediately. Makes 4 servings

Baked Macaroni and Cheese

1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened.

Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Makes 4 servings

Phyllo Wrapped Asparagus

6 (9 x 14-inch) sheets phyllo dough, thawed according to package directions
3 tablespoons Dijon mustard
6 (1-ounce) slices Swiss cheese, each cut in half
6 (1/2-ounce) slices deli-ham, each cut in half
1 pound asparagus, trimmed (about 24 spears)

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray. Place 1 phyllo sheet with the short end facing you on a work surface. Cover the remaining sheets of phyllo with plastic wrap to keep them from drying out as you work. Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray.

Brush the top of the phyllo sheet evenly with 1 tablespoon of the mustard. With a sharp knife, cut the layered sheets lengthwise in half, then crosswise to make 4 rectangles. Top each rectangle with one cheese slice half and one ham slice half. Place two asparagus spears near the bottom of each rectangle and roll it up snugly like a cigar. Lightly spray the rolls with nonstick spray and place, seam-side down, on the baking sheet. Repeat with the remaining phyllo, nonstick spray, mustard, cheese, ham, and asparagus to make a total of 12 rolls. Bake until the rolls are lightly browned and crisp, 15 – 20 minutes. Let cool 5 minutes before serving. Makes 6 servings