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Archive for the ‘Side Dishes’ Category

Greek Pasta Salad

Posted in Pasta, Side Dishes, tagged , , , , , on April 29, 2013 | 2 Comments »

Greek Pasta Salad~ Kristine's Kitchen

This weekend we celebrated William’s 1st birthday with a barbecue at our house, and I made this pasta salad to go along with our burgers and other side dishes. Pasta salad is always a hit with my family, and this time I wanted to try something new. Of course, I waited until Friday night to search for a recipe, but I found this one right away and knew it would be perfect. (I also waited until Friday night to decide on a birthday cake recipe, and that one turned out to be a great find as well. I’ll be sharing it soon, along with some pictures from the party!) :)

Aside from being addictively yummy, pasta salad is a great entertaining dish because it’s easy to make, and it’s best made the night before, freeing you up to do other things on party day. This Greek pasta salad is full of flavor, with bell peppers, tomatoes, cucumbers, kalamata olives, and feta cheese all tossed in a Greek dressing. A number of our party guests requested the recipe, and I think it’s my new favorite pasta salad. I’m pretty confident that this is going to be my go-to pasta salad recipe from now on.

Greek Pasta Salad

Printable Recipe

Makes 10-12 side dish servings

Ingredients:

For the Dressing:

  • 2/3 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 2 tsp. garlic powder
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 2 tsp. granulated sugar

For the Salad:

  • 1 lb. dried rotini pasta
  • 1 large cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 4 green onions, thinly sliced
  • ¾ cup Kalamata olives, halved lengthwise
  • 1 cup crumbled feta cheese

Directions:

  1. Cook the pasta in a large pot of boiling, salted water according to package directions for al dente. Drain and rinse with cold water; set aside to cool completely.
  2. In a Mason jar or other sealable container, combine all of the dressing ingredients. Shake well to combine.
  3. In a large bowl, combine the cooked, cooled pasta, cucumber, bell peppers, tomatoes, green onions, and olives.
  4. Reserve ½ cup of the dressing in the refrigerator. Toss the pasta salad with the rest of the dressing until evenly coated. Cover and chill overnight.
  5. Right before serving, add in the feta and some of the reserved dressing, to taste, tossing to mix well. Season with additional pepper, to taste, if needed.

Source: Adapted from My Baking Addiction.

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Orzo Pasta Salad with Tomatoes, Basil, & Mint

Posted in Salads, Side Dishes, tagged , , , , on August 25, 2012 | 1 Comment »

I know many of you might be feeling done with summer heat and ready for fall. I’m still enjoying summer and hoping it will stay around a little longer. I love the sunshine (not ready for those overcast days!) and being able to eat and play outdoors without worrying about jackets and long pants. I love summer fruits and vegetables, cooking dinner on the grill, and spending the evening outside.

Another reason I’m wishing summer would stick around for awhile?  Next week I’ll be back to teaching after my maternity leave, and I’m just not feeling ready to leave these little sweethearts yet.

Before the season ends, I’m trying to enjoy fresh summer tomatoes and basil to their fullest, and this orzo salad is a great way to do that. Pasta salad is a great side dish to have with all sorts of summer meals, particularly those prepared on the grill. It can be prepared ahead of time, even the day before, and is actually best that way as the flavors have a chance to meld together. If you do prepare this salad a day ahead, I recommend waiting and adding the basil and mint right before serving.  I hope you are able to enjoy more of whatever it is you love about summer, as fall will be here before we know it!

One year ago:  Dark Chocolate Brownies

Orzo Pasta Salad with Tomatoes, Basil, & Mint

Printable Recipe

Makes 8-10 side dish servings

Ingredients:

  • 2 cups low sodium chicken broth
  • 2 cups water
  • 12 oz. (about 1 1/2 cups) orzo
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 2 cups grape and/or cherry tomatoes (halve all but the smallest ones)
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil
  • Scant 1/4 cup chopped fresh mint
  • Salt and pepper

For the vinaigrette:

  • 1/4 cup red wine vinegar
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/3 cup extra virgin olive oil

Directions:

  1. In a medium saucepan, bring the broth and water to a boil. Add the orzo and cook, stirring frequently, until tender but still firm to the bite, about 7 minutes. Drain and transfer to a large bowl and toss until the orzo cools slightly. Set aside to cool completely.
  2. Prepare the vinaigrette: In a small bowl, whisk together the red wine vinegar, lemon juice, honey, salt and pepper. Whisk in the olive oil until well combined. Set aside.
  3. Add the garbanzo beans, tomatoes, red onion, basil, and mint to the bowl with the orzo. Toss together with the vinaigrette and season to taste with salt and pepper. Serve salad chilled or at room temperature.

Source: Adapted from Giada’s Family Dinners

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Roasted Broccoli

Posted in Side Dishes, tagged , , on March 6, 2012 | 1 Comment »

I can’t say for sure, but I think this might be the first time I ever roasted broccoli. I’m not sure why, but my standby for a quick vegetable side is to throw some broccoli in my steamer pot. After over-steaming and ending up with mushy broccoli one night, I was definitely not in the mood for steamed broccoli the next night but the vegetable planned for dinner that night was, again, broccoli. Rather than changing plans and making a salad, I decided to toss the broccoli with some olive oil, garlic, salt, and pepper and pop it in the oven.

The roasted broccoli was crisp, flavorful, and didn’t remind me at all of the previous night’s mushy broccoli. I have a feeling that I’ll be roasting my broccoli a whole lot more often from now on.

Roasted Broccoli

Printable Recipe

Ingredients:

  • Broccoli, cut into florets
  • Olive oil
  • Garlic, minced (I used two cloves for 2-3 cups of broccoli)
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place broccoli florets in a baking dish. Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Toss until oil and seasonings are evenly distributed.
  3. Roast broccoli for 12-15 minutes, stirring once or twice, until crisp-tender.

Source: Kristine’s Kitchen

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Honey Roasted Sweet Potatoes

Posted in Side Dishes, tagged , , on October 7, 2011 | 2 Comments »

Honey Roasted Sweet Potatoes

These sweet potatoes are so easy to make, and are both healthy and delicious. The potatoes are tossed with a bit of olive oil, honey, lemon juice, and salt. I also sprinkled on a little cinnamon because I love the warm flavor of cinnamon with sweet potatoes. Roasting the potatoes in the oven brings out their natural sweetness.

I served my potatoes alongside this brown sugar spiced pork loin. This side dish is definitely going to be one of my fall and winter staples, as I see myself making it again and again.

One year ago:  Pumpkin Oatmeal Cookies and Chicken with Provençal Sauce

Honey Roasted Sweet Potatoes

Printable Recipe

Makes 6 servings

Ingredients:

  • 2 pounds red-skinned sweet potatoes
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon

Directions:

  1. Preheat oven to 350 degrees F.
  2. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 x 13-inch baking dish. In a small bowl whisk together olive oil, honey, and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt and cinnamon.
  3. Bake, stirring every 15 minutes or so, for about 1 hour, until potatoes are tender.

Recipe slightly adapted from Ellie Krieger, Food Network.

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Grilled Potatoes in Foil Packets

Posted in Side Dishes, tagged , , on September 5, 2011 | 1 Comment »

Grilled Potatoes in Foil Packets

With just a few weeks of grilling weather left, I need to share with you this recipe that we’ve been making all summer. Cooking potatoes in foil packets on the grill couldn’t be easier, and the results are delicious. I especially appreciate how the insides of the potatoes become tender without the outsides getting overly crisp, as sometimes happens when I try to cook them in a skillet on the stove top. You can customize the seasonings for the potatoes however you like. My favorite flavor additions are shallots and rosemary. Enjoy!

Grilled Potatoes in Foil Packets

Printable Recipe

Makes 4-6 servings

Ingredients:

  • 8 small red or Yukon gold potatoes, scrubbed and cut into small cubes
  • Onions or shallots, diced
  • Bell pepper, diced (optional)
  • Olive oil
  • Salt
  • Pepper
  • Other seasonings of choice (I like to use dried rosemary; oregano or Italian seasoning would also be good)
  • Cooking spray

Directions:

  1. Place the cubed potatoes and onions/shallots (and bell pepper, if using) in a medium bowl and drizzle with olive oil. Season with salt, pepper, and other seasonings of choice.
  2. Tear off 8 sheets of foil into sizes that are big enough to hold and wrap around 1/4 of the potatoes. Place two sheets of foil on top of each other to make a double layer, so that you have 4 groups. Spray the tops of the foil with cooking spray, then layer 1/4 of the potatoes in the middle of each double-layer foil sheet. Fold the foil up over the potatoes and twist the edges to seal.
  3. Cook on the grill over direct medium heat for 20 to 30 minutes, or until potatoes are tender. Be very careful when opening the packets, as the steam will be very hot.

Recipe slightly adapted from Pennies on a Platter.

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Pesto Pasta Salad

Posted in Pasta, Side Dishes, Vegetarian, tagged , , on May 31, 2011 | 2 Comments »

Pesto Pasta Salad

This colorful pasta salad is a great side dish to accompany just about any spring or summer meal. It goes well with grilled chicken, steak, or burgers. This vegetable-filled pasta salad can even be a meal on its own, especially if you add in some cannellini beans for protein.

Pesto sauce and a bit of olive oil make up the dressing for this flavorful combination of pasta and vegetables. One of the best things about this recipe is that you can customize it based on your tastes and the vegetables that you have on hand. This time I added sun-dried tomatoes, fresh chopped tomatoes, green onions, yellow bell pepper, cucumber, and chopped carrots to my pasta salad. I usually add artichoke hearts and feta cheese as well, but I didn’t have any on hand this time. It’s also fun to try out different pasta shapes- I’ve used everything from orzo to farfalle to the campanelle that you see in the photo. Be creative and add in your own favorite vegetables. I recommend using vegetables in a variety of colors for the most nutrition and the prettiest presentation.

One year ago:  Whole Wheat Macaroni and Cheese

Pesto Pasta Salad

Printable Recipe

Makes about 10 side dish servings

Ingredients:

  • 1 pound of pasta (orzo, farfalle, campanelle, rotini, etc.)
  • Extra-virgin olive oil
  • 1/2 of an 11 oz. container of pesto (or make your own using the recipe below)
  • 1/2 of an 8.5 oz. jar of sun-dried tomatoes, chopped
  • 4 green onions, chopped
  • Parmesan and/or Feta cheese

Plus, any of the following (or any other vegetables you like!):

  • Artichoke hearts
  • Bell pepper
  • Peas slightly cooked and cooled
  • Grape or cherry tomatoes
  • Zucchini
  • Carrots
  • Cucumber
  • Capers
  • Olives

Directions:

  1. Cook the pasta according to package directions until it is al dente. Rinse with cold water and set aside.
  2. Combine the cooled pasta, a little olive oil, pesto, and vegetables in a large bowl. Season with salt and pepper to taste. Add some Feta and Parmesan cheese, if desired. Store in the refrigerator until ready to serve.

Recipe is from a family friend.

Pesto Sauce

Makes about 1 1/3 cups (Leftovers make a great sandwich spread or pizza sauce!)

Ingredients:

  • 1-2 cloves garlic
  • 1/2 cup pine nuts
  • 2/3 cup (2 oz.) grated Parmesan cheese
  • 3 cups loosely packed fresh basil
  • 1/2 cup olive oil
  • Salt and pepper to taste

Directions:

With food processor running, drop garlic through the feed tube to chop. Add pine nuts, Parmesan cheese, and basil; pulse until finely chopped. Add olive oil in a steady stream while the processor is running and blend until incorporated. Season with salt and pepper to taste.

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Green Beans with Red Onions and Tomatoes

Posted in Side Dishes on March 24, 2011 | 1 Comment »

Green Beans with Red Onions and Tomatoes

I like eating green beans as the vegetable part of a meal, but sometimes they can get boring when served plain. Here is a fast and easy way to make green beans a little more interesting and flavorful. Simply toss the cooked beans with some minced red onions and tomatoes, a bit of salt and pepper, and enjoy. If you like, you can also add a little butter or olive oil, but I think they are delicious without.

Green Beans with Red Onions and Tomatoes

Printable Recipe

Makes 2 servings

*Note: Measurements are approximations; I usually just eyeball the amounts.

Ingredients:

  • 2 cups green beans, washed and ends trimmed
  • 1/4 cup minced red onion
  • 1/2 cup chopped tomatoes
  • Salt and pepper

Directions:

  1. Place green beans in a small saucepan and add enough water to come about 1 inch up the sides of the pan. Cover and heat over medium-high heat until the water comes to a boil. Cook for 3-5 minutes, until green beans are crisp-tender when pierced with a fork.
  2. Drain green beans and toss with red onion, tomatoes, and salt and pepper to taste. Serve immediately.

Recipe from my mother-in-law, Jan.

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Sweet Potato Pecan Casserole

Posted in Side Dishes, tagged , , , , on December 14, 2010 | 3 Comments »

Sweet Potato Pecan Casserole

Be sure to check on the casserole as it bakes, and cover it with foil if it is browning too quickly. (I waited a little too long to cover mine!)

This is a healthy version of the sweet potato casserole that is traditionally served at Thanksgiving (or Christmas!). Often, sweet potato casserole is filled with sugar and butter, but this version has (1) no butter, (2) just one-third cup of honey mixed with the potatoes, and (3) one tablespoon of brown sugar in the topping. You would never know it, though, as this casserole tastes just as good as any others I’ve tried. Sweet potatoes have such a wonderful, sweet flavor on their own, so they don’t need much added to them to taste delicious.

In this recipe, steamed sweet potatoes are whipped together with a little bit of honey, some spices, and one egg to make them creamy. The potatoes are topped with a mixture of chopped pecans, brown sugar, and cinnamon. The flavors meld as the casserole bakes and you end up with a delicious vegetable dish that is good for you too. If you’re looking for a great side dish to serve with your next holiday meal, try this Sweet Potato Pecan Casserole. I promise you won’t be disappointed!

Sweet Potato Pecan Casserole

Makes 8 servings

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon salt

For topping:

  • 1/3 cup chopped pecans
  • 1 tablespoon packed dark brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover, and steam until tender, about 20-25 minutes. Transfer the potatoes to a large mixer bowl and let cool slightly.
  2. Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
  3. To the bowl with the potatoes, add the honey, egg, 1 teaspoon cinnamon, nutmeg, ginger, and salt; whip with an electric mixer until smooth. Spread the sweet potato mixture into the prepared baking dish.
  4. Mix the brown sugar, pecans, and 1/2 teaspoon cinnamon in a bowl; sprinkle over potatoes. Bake until hot and beginning to brown around the edges, 40-45 minutes. If top of casserole is browning too quickly, cover with foil partway through baking time.

Recipe slightly adapted from Ellie Krieger, Food Network Magazine, November 2010

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Autumn Apple and Spinach Salad

Posted in Salads, Side Dishes, tagged , , , on November 15, 2010 | 1 Comment »

Autumn Apple and Spinach Salad

Usually when I make a salad to go with dinner, it is a combination of lettuce, carrots, cucumber, tomato, mushrooms, and sometimes avocado. While such a salad tastes good and provides lots of vegetables, it can become somewhat boring day after day. When I’m having dinner guests or just want something a bit more exciting, I often make this apple and spinach salad. I love green salads that include fruit, and the addition of crumbly blue cheese makes this salad feel special. The dressing is also one of my favorites- a delicious combination of citrus, Dijon, and honey.

Autumn Apple and Spinach Salad

Makes 6 servings

Ingredients:

  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 cups washed baby spinach (about 8 ounces)
  • 1 large, sweet-tart apple, cored and thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/4 cup walnuts, toasted

Directions:

  1. Combine orange juice, lime juice, Dijon, honey, salt, and pepper. Stir well with a whisk.
  2. Combine spinach, apple, and red onion in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with blue cheese and toasted walnuts.

Recipe adapted from Cooking Light, October 2004

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Simple Meal Idea: Grilled Flank Steak, Roasted Asparagus, and Potatoes

Posted in Beef, Easy Weeknight Meals, Meat, Side Dishes, tagged , , , , on June 21, 2010 | Leave a Comment »

Simple Meal Idea: Grilled Flank Steak, Roasted Asparagus, and Potatoes

If you’re looking for a quick and tasty summer dinner, try grilling some flank steak and serving it with vegetable sides. Brad grilled the steak, and kept it simple by sprinkling it with some steak seasoning. I used Karen‘s recipe for roasted asparagus, and it was delicious and so easy. I sauteed some red potatoes to round out the meal. First, I chopped them into small cubes. Then I cooked them in a skillet with a little olive oil over medium-low heat until they were tender (about 15 minutes), stirring often. I seasoned the potatoes with some salt and pepper. We really enjoyed this meal!

Soon to come…an amazing sandwich recipe to make with the leftover steak!

Roasted Asparagus

Ingredients

  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced (optional)
  • Kosher Salt
  • Freshly grated black pepper
  • Lemon juice

Directions

  1. Preheat oven to 400°F.  Wash the asparagus.  Break the tough ends off of the asparagus and discard.
  2. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered cookie sheet.  Drizzle olive oil over the spears and roll the asparagus back and forth until they are all covered with a thin layer of olive oil.  Sprinkle with minced garlic, salt, and pepper.  Rub over the asparagus so that they are evenly distributed.
  3. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork.
  4. Drizzle with a little fresh lemon juice before serving, and add a little freshly grated Parmesan cheese for an extra touch.

Serves: 4

Recipe from Cooking with Karen, originally adapted from: Simply Recipes

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