Archive for the ‘SIDES’ Category
Pinto Bean Salad
August 14, 2019 Lee
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Pinto Bean Salad

This sounds like a good bean salad, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Pinto beans, rinsed and drained, or 2 cups, (15 oz can), Shortcut
  • 2 plum tomatoes, chopped
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 stalk celery, diced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground cumin

Instructions
 

  • Add everything to a large mixing bowl.
  • Toss to mix everything together. Chill for at least an hour to let the flavors blend.
  • Serve as a side with any dish, enjoy.

Notes

Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES,Sides - Salads
Peas & Corn
July 26, 2019 Lee
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Peas & Corn

This is just a mix of the two most common side dishes and is seasoned with dried thyme. Frozen, canned, or fresh peas and corn may be used.
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Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups frozen peas, or fresh, or 1 can
  • 2 cups frozen corn, or fresh, or 1 can
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 2 tablespoons butter

Instructions
 

  • Add the frozen or fresh peas and corn to a saucepan, along with the thyme, and add about 1 cup of water and set on medium heat to warm the vegetables through. If using canned items, just pour the contents of the cans into a saucepan.
  • Once the peas and corn are piping hot, drain the liquid, then mix in the butter and garlic salt, mix until the butter is melted, then pour into a serving dish.
  • Serve as a side with any dish and enjoy.

Notes

Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,SIDES
Lo Mein
July 25, 2019 Lee
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Lo Mein

This recipe for Pork Lo Mein is from China Sichuan Food.
This is a Chinese dish and this recipe comes from a Chinese friend so this is the authentic way to prepare this. Lo mein can be made with pork, chicken, beef, or just veggies for a vegetarian version. I will state pork in this recipe. If you do not have lo mein noodles, ramen noodles work just as well. Two ways to prepare this, one way is the veggies and meat is served over the noodles, the other way is the noodles are mixed into the veggies and meat before serving.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish, Side
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 200 grams lo mein noodles, (7 oz)
  • 50 grams pork, sliced, (2 oz)
  • 2 cloves garlic, smashed and minced
  • 5-7 slices fresh ginger
  • 1 spring onion, sliced
  • 1 small red bell pepper, diced
  • ½ cucumber, cut into strips
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cooking oil
  • 1 teaspoon sesame oil
  • 1 teaspoon corn starch
  • 1 teaspoon salt

Instructions
 

  • In a small bowl, mix the pork with the corn starch and salt, set aside for 10 minutes. While the pork is marinating, get the rest of the items prepped.
  • Heat the oil in a non stick pan, when hot, add the garlic, spring onion, and ginger. Stir fry for a few minutes until fragrant, then add the pork and bell pepper.
  • Stir fry until the pork changes color and is no longer pink, then stir in both soy sauces, stir fry for 30 seconds, remove from heat and stir in the sesame oil. Cover and set aside.
  • Heat a pot of water to a boil, add the lo mein noodles and boil for 4-5 minutes or until tender, drain. Divide the noodles between 3 serving bowls.
  • Divide the strips of cucumbers between the bowls, placing the cucumber on top of the noodles.
  • Divide the stir fried pork between the bowls and spoon that over the cucumber strips. Serve and enjoy.
  • Alternately, add the cooked noodles to the stir fried veggies and meat, toss to coat with the seasonings.
  • Serve as a main dish or as a side.

Notes

Low cost per serving.
Variant: 1. This can be prepared as written, meaning the veggies and meat is stir fried and served over the noodles, or you can add the noodles to the pan and stir fry those with the veggies and meat.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BEEF,CHICKEN & TURKEY,PASTA,PORK,SIDES,VEGETARIAN
Butternut Squash Fries
July 13, 2019 Lee
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Butternut Squash Fries

This recipe comes from my Mom from one of the many recipes she has collected over the years, and these not only sound good, they are excellent, a great alternative to rating mashed squash.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 butternut squash, the one I used was 1.5 kilos, about 3 lbs
  • coarse salt, as desired

Instructions
 

  • Preheat your oven to 220 C (425 F). Spray a wire rack with non stick spray and place on baking sheet.
  • Peel the squash, cut the ends off, then cut the round part off from the straight part.
  • Cut the round part and straight parts in half lengthwise. Scoop out the seeds from the round parts.
  • Use a straight knife or crinkle knife and slice the parts into fries.
  • Place the fries on the rack and sprinkle with sea salt as desired.
  • Bake for 20 minutes then use tongs to carefully turn the fries over, bake again for about 20 minutes or until they are tender.
  • Sprinkle with additional salt as desired, serve and enjoy as a side dish with your favorite dipping sauce such as ketchup, sriracha, mayo, etc.

Notes

Low cost.
Provided by my Mom, Joanne Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Potato & Soy Sauce Side (Gamja jorim / 감자조림)
July 8, 2019 Lee
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Potato & Soy Sauce Side (Gamja jorim / 감자조림)

Adapted from an internet recipe.
This is a Korean side dish and it sounds very good, on my to make list.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine Korean
Servings 4 servings

Ingredients
  

  • 2-3 medium potatoes
  • 2 cloves garlic, smashed and minced
  • ½ cup onion, diced
  • 1 tablespoon extra light olive oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar, or honey
  • ½ cup water, and as needed
  • 1 tablespoon sesame oil
  • white sesame seeds, as desired, for garnish

Instructions
 

  • Wash and peel the potatoes, and slice into ¾ inch cubes until you have about 2½ cups of cubed potatoes. Place the potatoes in a strainer and run under colder water, and toss them around. Rinse the potatoes for 30 seconds or so to remove some of the starch, set aside to drain.
  • Heat a non stick pan on medium heat with the olive oil, when hot, add the onion and saute until the onion is translucent.
  • Add the potatoes to the pan and saute until the potatoes start looking translucent, stirring often.
  • Add the water, soy sauce, and sugar and stir to mix into the potatoes. Stir often so the potatoes do not burn, and cook until the potatoes are form tender and the liquid is evaporated. Adding more water as needed.
  • When the potatoes are tender and cooked through, remove from heat and drizzle on the sesame oil and mix in.
  • Pour the potatoes into a serving bowl and sprinkle with sesame seeds as desired for garnish.
  • Serve as a side with any meal or enjoy as is.
: KOREAN,POTATOES,SIDES
Fried Green Tomatoes II
July 3, 2019 Lee
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Fried Green Tomatoes II

This is another version of fried tomatoes and it sounds delicious. Perfect as a side dish, snack, or appetizer. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 medium green tomatoes
  • 1 1/4 cup buttermilk, Shortcut
  • 2 eggs
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons pepper, divided
  • 1 1/4 cups all purpose flour, plus an additional 2 tablespoons
  • 1/4 cup yellow cornmeal
  • cooking oil, for frying, as needed

Instructions
 

  • Rinse and slice the tomatoes into 1/4 inch slices.
  • In a mixing bowl, add the eggs, buttermilk, 1 teaspoon salt, 1/2 teaspoon of pepper, and 2 tablespoons. Mix together.
  • Add the tomato slices to the buttermilk mixture and let them soak while you continue.
  • In another mixing bowl, add the flour, cornmeal, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix together.
  • Heat a nonstick pan with enough oil to cover the bottom of the pan, oil should be 180-190 C (350-375 F). When hot, coat tomato slices in the flour mixture and carefully add to the hot oil in a single layer, working in batches, don't overcrowd the slices.
  • Fry until the bottom is golden brown, then using tongs, turn the slices over and fry the other side until gold brown, remove to paper towels to drain. Repeat adding and heating the oil until all slices are cooked.
  • Serve as is or with a dipping sauce of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Buttermilk.
Provided by Heather Haddo of Just A Pinch Recipe Club and her recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Fried Green Tomatoes I
July 3, 2019 Lee
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Fried Green Tomatoes I

This is the basic way to prepare fried green tomatoes and is the method I grew up with. No quantities stated as this is a make as much as you want guide.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • green tomatoes, as desired
  • all purpose flour, as needed
  • salt and pepper, as desired
  • cooking oil, for frying, as desired

Instructions
 

  • Rinse the tomatoes and slice thinly, less than 1/4 inch thick.
  • Place some flour in a shallow dish and season with salt and pepper as desired and mix into the flour. Coat the tomato slices in the flour.
  • Heat a non stick pan with cooking oil to just cover the bottom of the pan, when hot, add a layer of tomato slices, don't overlap.
  • Fry until golden brown on the bottom, then use tongs and turn the slices over and fry the other side until golden brown.
  • Remove to paper towels to drain. Continue with remaining slices, adding and heating additional oil as needed.
  • Serve and enjoy. Serve as a side dish or as a snack or appetizer.

Notes

Low cost.
Family recipe I have used for many years. Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SIDES
Mushrooms in Sour Cream Sauce
July 2, 2019 Lee
1 Comment

Mushrooms in Sour Cream Sauce

Natasha's Kitchen, Natasha Kravchuk, United States.
This recipe comes from a good friend and this is common in Russian cooking and served as a side dish, and it is delicious! Link to the Shortcut is listed in the Notes section.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine Russian
Servings 6 servings

Ingredients
  

  • 500 grams button mushrooms, (1 lb)
  • 1 medium onion, finely diced
  • 3 tablespoons extra light olive oil
  • 5 tablespoons sour cream
  • salt and pepper, as desired
  • 1 spring onion, sliced for garnish, optional

Instructions
 

  • First we need to prep the ingredients. Finely dice the onion and slice the mushrooms thick, about 1/4 inch thick. And thinly slice the spring onion as well if you are going to use that.
  • Heat 1-2 tablespoons of olive oil in a non stick pan on medium heat, when hot, add the onion, cook, stirring them, until softened and starting to get golden brown.
  • Pour the onions and any oil, into a bowl and set that aside.
  • Add another 1-2 tablespoons of olive oil to the same pan, when hot, add the mushrooms.
  • Saute the mushrooms until starting to lightly brown, they will be soft, and release their water.
  • When the mushrooms are ready, drain most of the liquid in the pan, leaving just a little liquid in the pan. Add the onion and sour cream, season as desired with salt and pepper. Stir everything together and heat through then remove from heat.
  • Place in a serving bowl, sprinkle with spring onion, serve as a side with any meal, and enjoy.

Notes

Shortcut: Sour Cream.
Variants: 1. For Asia, use Straw Mushrooms sliced in half lengthwise. 2. Feel free to use cremini or baby bella mushrooms in place of white button. 3. Use an equal amount of whipping cream (heavy cream) in place of sour cream and sprinkle with some cornstarch to thicken.
#1 Go-To Recipes,: RUSSIAN,MUSHROOMS,SIDES
Mayak Gyeran (Korean Marinated Eggs)
June 15, 2019 Lee
4 Comments

Mayak Gyeran (Korean Marinated Eggs)

Khanthary Singnhoth, United States.
This recipe comes from a good Lao friend and sounds like an excellent side dish. Now for that name, the literal translation is Drug Eggs, and the drug part is tacked onto recipes that have an 'addictive appeal' to them, certainly no drugs are used in this, but that is a catchy name if one speaks Korean. I look forward to testing this recipe out. This recipe assumes you have hard or soft boiled eggs on hand, if not, there is shortcuts for basic stove top and steamed eggs. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Passive Time 1 day
Total Time 1 day 10 minutes
Course Side
Cuisine Korean
Servings 6 servings

Ingredients
  

  • 6 hard or soft boiled eggs, peeled, Shortcut
  • 1 red Bird's Eye chili, sliced, optional
  • 1 green Bird's Eye Chili, sliced, optional
  • 3 spring onions, sliced
  • 3 cloves garlic, smashed and minced
  • ½ cup water
  • ½ cup light soy sauce
  • ½ cup honey, or rice syrup if you have it
  • white sesame seeds, as desired

Instructions
 

  • For the eggs, when peeling the eggs, make sure the whites stay intact with no tears or yolk exposed. An exposed yolk will normally turn to mush when marinated, and no one likes that. Once the eggs are peeled, set them aside.
  • For the chilies, these are Thai chilies, you can just cut off the stem and slice as is or you can slice lengthwise and remove the seeds, totally up to you.
  • In a quart jar or other sealable container, add the chilies, spring onion, garlic, water, soy sauce, honey or rice syrup, and a spoon or two of sesame seeds and whisk together.
  • Lower the eggs carefully into the jar, making sure all the eggs are covered with the liquid. If not covered, just add some more water until they are fully covered. Place the lid on the jar and place in the fridge to marinate for 24 hours.
  • After 24 hours, serve as a side dish with any Asian meal.

Notes

Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker).
: KOREAN,EGGS - ALL,Eggs - Chicken,SIDES
Thai Fried Potatoes
May 22, 2019 Lee
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Thai Fried Potatoes

I just thought this was kind of unique so I am adding it as a recipe. Thais love french fries, you can see this is any grocery store, there will be 2-3 refer units with nothing but different brands of french fries, shoe string cut, crinkle cut, wedges, American fries, etc, really odd since most Thais normally eat regular potatoes just boiled, unless there is fries. This recipe is what my wife made, basically fried potatoes that taste like french fries. She made these on a whim to use up some potatoes I had on hand before they spoiled, and here is her creation.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Side
Cuisine American, Thai
Servings 3 servings

Ingredients
  

  • 5 medium potatoes, whole, skin on
  • cooking oil, as needed
  • sea salt, as desired

Instructions
 

  • Wash and scrub the potatoes, place potatoes in a large pot and cover with about 2 inches of water. Turn on the heat to high. When the water is boiling, let boil for about 5 minutes, then turn off the heat, cover the pot and allow to cool to room temp, about 2 hours or so.
  • Once the pot has cooled to room temp, remove the potatoes from the water, discard the water. Cut the potatoes into large dice, nice bite size pieces.
  • In a large non stick pan (we use a wok pan) add about 1/2 to 3/4 inch of cooking oil and heat until hot but not smoking, you are going to shallow fry the potatoes. When the oil is hot, add all the potatoes, stir them around a bit and fry, stirring often, goal is golden brown without burning or charring the potatoes.
  • When all the potatoes are golden brown, remove to a strainer to drain oil.
  • Place on paper towels to absorb oil as well. Season with sea salt, serve as a snack or side dish as you would french fries. And there you go, fried potatoes that taste very much like french fries. Enjoy.

Notes

Low cost.
My wife's creation for the method. Rrayada Thayer.
Thailand.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,POTATOES,SIDES