Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts

July 13, 2014

{Recipe} Veggie Wheat Berry Salad

What do you have for lunch each day?  Are you fortunate enough to have a full kitchen at your disposal so that you can make up whatever appeals to you each day?  I'm not that lucky, since I work outside the home... I try to pack a lunch to bring with me.  With trying to eat healthy and continue to lose a few more pounds, packing something that will satisfy and not leave me wanting something unhealthy is very important.

Last week, I shared some whole grain recipes that I've made in the past and that inspired me to make a new recipe with wheat berries (I have a few packages that I bought and need to use them since they are taking up valuable pantry space).

Veggie Wheatberry Salad



December 9, 2013

Honey Roasted Vegetables {Recipe}

The cold weather has settled in with us here in New Jersey the last couple of days.  I can't say that it brings me to a happy place naturally, so I have to find ways to get there in spite of the chill in the air.

Seeing less sunshine and having to bundle up to go outside just to get the mail makes it a challenge to find a bright spot in each day.  However, I do try really hard to find something positive in each day.  Some days, it's as simple as being thankful that we are healthy and have the things we need when so many other people aren't as fortunate.  Other days, an email from a far away friend reminds me that someone is thinking of me and that I have some really close connections with people who have known me so long that they are like family.

Today started off with some freezing rain and a chill in the air that was hard to shake once you were back inside.  This made me want to create some comfort food for dinner because when it's cold outside, comfort food is my happy place.  I played around with a couple of new recipes and I have one that is ready to share with you tonight, the other needs a bit of tinkering and I hope to share it soon.

Vegetable side dishes have never been my easiest part of the meal to prepare.  I love all of the fall and winter produce, but sometimes I just don't know what to do with it.  This is why roasting is such a perfect way to try new vegetables!

Honey-Roasted-Vegetables


April 1, 2013

Florida Tomato Committee ~ Broiled Polenta Bruschetta

I recently had the pleasure of receiving a plentiful package of Florida tomatoes courtesy of the Florida Tomato Committee.  I was tasked with coming up with a new recipe to be featured on their site and boy, did I have some fun playing around with all of the gorgeous tomatoes they sent to me!
FTC-Broiled-Polenta-Bruschetta-01

I tried several different ideas before getting some inspiration from a pizza night we had at home.  Suddenly, I occurred to me to make mini pizzas, but I wanted it to be more unusual than your typical pizza.

I opted to use a sliceable polenta and before I knew it, I had thrown together a beautiful bruschetta to top it off.  To say these were a huge success is an understatement since not a crumb was left on the plate when I served them!  Both of My Boys devoured them in no time at all!

I do hope you hop on over to the Florida Tomato Committee's website and check out my recipe for Broiled Polenta Bruschetta!

Note:  I received product and compensation to create this recipe, but all opinions are my own.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

March 29, 2013

Passover Mushroom Stuffing {recipe}

Every year during Passover I peruse recipes and plan to make a few new ones.  Sometimes they are worth sharing here, other times they are ok enough to enjoy but not always blog-worthy.  This time, I'm sharing a side dish that may make the cut for our Seder next year.

This Passover Mushroom Stuffing recipe was adapted from a recipe I received from a cousin who lives in Florida... we don't get to see her often or share holidays together, but she's always willing to share a recipe when I ask.

Passover-Mushroom-Stuffing


January 2, 2013

Healthy Grains {Recipe: Mushroom & Caramelized Onion Barley} #EatLiveBe


Happy New Year!  Yes, I do realize I'm a day late on that one... but, can you blame me for taking a couple of days to just kick back?  Ok... so, I didn't totally kick back the last couple of days because I was sick for several days before that and finally had the energy to get some things done... which meant, just catching up the last couple of days!  Boy... I am totally rambling right now!

Did you notice that I added the #EatLiveBe hashtag to this post title?  Well, it's officially time to revisit and restart these healthy posts again.  I'm not doing it alone either... I've got Cate, Sarah and Joanne joining me again in working on some healthy changes in the coming year.

I mentioned some of my goals for the coming months in my post last week... of course, the day after I wrote that post... I was knocked out with a horrible cold that put me out of commission for several days.     So, even though I got off to a great start early last week by getting my activity in... the last few days have been more about being good to myself and getting the rest I really needed so that I could get better faster.  I think this is the first time I didn't push myself to keep going when I got sick and it truly seemed like it didn't last as long as it has in the past.  Go figure.

Caramelized onions and mushrooms will be tossed with barley tonight.  #ELB #healthyliving

Something I've been wanting to incorporate more of recently are more whole grains.  I've attempted this in small bits in the past by making a Wheatberry Salad and a Wheatberry Bruschetta Salad, which were both very tasty and appealed  only to me and no one else in my house.  That's ok, because I made them so I'd have quick and easy, healthy lunches to take to work.

Now, it's time to come up with some great side dishes that my whole family (or at least a majority of us) will enjoy in place of pasta every time I serve dinner.

We had all enjoyed a barley salad at a Hanukkah dinner at our temple back in December... and, since I couldn't find an exact replica of that recipe, I started playing around with some of my own ideas.

November 15, 2012

{Recipe} Sausage and Mushroom Stuffing with Mrs. Cubbison's

Can you believe that Thanksgiving will be here in just one week?  Do you know what you'll be serving or bringing to the big meal?  I'm hosting this year, and looking forward to some of our traditional favorites and maybe some new dishes as well... because well, I can't resist sometimes!

The recipe I'm sharing today is part of a promotion I'm working on with Mrs. Cubbison's Stuffing Mix.  Did you know that in a nationwide survey, it was found that one of the most popular side dishes to be included at the Thanksgiving feast.  Check out the results of their survey for more interesting answers!


 
I've got to admit my favorite part of the big feast is really the side dishes... and when it comes to stuffing, I am all over it. That was not always the case, I came to love it more as an adult than I did as a child. 

Sausage-and-Mushroom-Stuffing




November 5, 2012

Thanksgiving is Coming, Are You Ready?



When you think of Thanksgiving, what comes to mind?  For me, it's always a table filled beyond belief with everyone's favorite dishes!  While I know the turkey is typically the main attraction... it's not what I look most forward to when it's time to sit down to this special meal... it's the side dishes!  These are dishes that we don't always get to enjoy during the year.

These dishes are often very rich and more calories than we typically want to eat on a normal day.  I'm all for indulging, but when every single dish on the table is an indulgence all on the same day... it can not only overwhelm your plate, but also you plan to stick to a healthier eating plan throughout the year.

I decided to take the challenge from Unilever and try using a couple of their spreads in dishes that I plan to share at our Thanksgiving dinner.  Since their spreads have at least 70% less saturated fat than butter, 30% fewer calories than butter and no cholesterol, and they also have 0g trans fat per serving and NO partially hydrogenated oils... using them would be a great way to make my dishes a bit healthier for everyone at our family gathering.

I started by using some Country Crock spread, which is a product I normally have in my fridge already to come up with a compound spread to add to the dinner rolls that we usually serve.  With some added dried herbs and seasonings, the flavor was amped up and absolutely delicious!  A perfect accompaniment to a holiday meal, or even a special dinner to be shared with friends or family.

Homemade-Herbed-Spread
The second dish I wanted to work on was a pan-roasted butternut squash.  I have always oven-roasted it in the past, but this time I wanted to try it on the stove-top.  This would eliminate the problem of having too many dishes that require oven space at the same time when the the bird is still roasting away.

Rather than using olive oil, I opted to try Promise spread.  I began by allowing the spread to melt in my pan and get nice and golden before adding my cut up squash.  This dish takes patience, which works out well when you have many other dishes requiring attention during a holiday meal.  As the squash begins to brown and soften in the pan, use tongs to flip it over.  What a gorgeous addition to the holiday table!

Pan-Roasted-Butternut-Squash





Homemade Herbed Butter

Recipe by Patsyk
Ingredients
  • 1/2 cup Country Crock Spread
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
Cooking Directions
  1. Using a fork combine all 3 ingredients until well mixed. Then, place in a small glass container and cover with plastic wrap. Refrigerate until ready to serve on warm dinner rolls or crusty bread.





Pan-Roasted Butternut Squash

Recipe by Patsyk
Ingredients
  • 1 large (about 1-1/2 to 2 pounds) butternut squash, peeled and cubed
  • 3 tablespoons Promise spread
  • 1/4 cup fresh Rosemary
  • 1 teaspoon Kosher salt
Cooking Directions
  1. Heat a large non pan over medium heat; then, add the Promise spread and allow to melt.
  2. Add the cubed butternut squash and sprinkle with the Rosemary and Kosher salt. Allow to cook on medium heat for about 5-8 minutes on the first side - until it has begun to brown. Then, using tongs, turn each piece over and allow to continue to cook until browned; repeat until the squash has become softened and browned.
  3. Serve immediately.





Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

This post was written before the horrific storm came through last week.  Now that I have internet back, I'm working on a post about what the past week has been like and some suggestions on how you might be able to help those who lost the most. 

Follow Me on Pinterest Bookmark and Share Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

August 6, 2012

Bruschetta Wheatberry Salad {Recipe}

Earlier this year, I made a Wheatberry Salad with Cranberries that I loved and it made a perfectly filling lunch for me to take to work.  I've thought about trying to come up with another version for awhile... and finally did it last week!

I've been loving the fresh tomatoes that are in season right now, so it was obvious to choose to use them in this recipe.  I wanted to do a bit of a spin on the tomato topping typically served on bruschetta.

Bruschetta-Wheatberry-Salad
As I was thinking about what else to add to the salad, I ended up with a number of things that I always have on hand... which will make the possibility of this salad being a "repeater" much more likely.


July 16, 2012

Zucchini Pancakes {recipe}

One of my favorite things about summer is the variety of fresh produce that is readily available.  Each year, I try to reintroduce some of the veggies that My Boys may not have enjoyed the last time... with the hope that this will be the time that they fall in love with something new.

Not too long ago, I was able to find a way to get My Oldest to enjoy broccoli when I made Broccoli Fritters.  So using that as a jumping off point, I decided to revisit zucchini!

zucchini-pancakes

I love zucchini prepared so many different ways... zucchini parmesan crisps and zucchini, basil and goat cheese appetizers to name just a couple of the yummy ways to enjoy this abundant veggie in the summer months.

June 27, 2012

Broccoli Parmesan Fritters

A week or so ago, I was on Pinterest and came across a recipe by Smitten Kitchen for Broccoli Parmesan Fritters... after reading the post, I immediately printed out the recipe.  Then, a few days later I was reading Sweetnicks and Cate had made them with great success at her dinner table... between finding them on Pinterest and seeing that Cate made them, it was obvious that I was meant to make these fritters for my family.
Broccoli-Parmesan-Fritters

How could anyone not like broccoli once it's all chopped up and fried up in a pan?  Seriously!  I made mine a little smaller so that we could sample them. 

May 20, 2012

Special Request Side Dish {Twice Baked Potatoes}

Seems that I've fallen into a bit of a rut when it comes to dinner lately.  How did I finally realize this?  Well, My Oldest informed me that I haven't been very creative with dinner lately.  Then, I mentioned I was going to make some chocolate chip cookies... which proved his point, apparently.

Rather than go crazy trying to find something he would like to eat for dinner, I asked him what he would like to have and the answer was Twice Baked Potatoes.  I had to ask a few questions to make sure I knew what he was looking for when it came to flavor and ingredients... the boy does know what he likes, so it's better to get it straight from him.

twice-baked-potatoes

After a bit of discussion, it was determined that they should have some cheesey goodness in them and he did ask for some of the "square meat" in them... which meant diced pancetta.  With those instructions I went on a search for a recipe to use as a guideline.

January 18, 2012

Eat. Live. Be. Reboot. (Feeling Good & Recipe for Roasted Carrots & Parsips)

Eat. Live. Be. Reboot. day is here again.  This week though is already a much different story than last week was... you know the one where I was so stuffy and miserable I couldn't get a single workout in last week.

 
This week, I am going to be celebrating each little success because I found this cute little reminder over on Pinterest!

 
Whether that success is getting up at 5:15 in the morning to do 40 minutes on the treadmill... or that I made it to the gym for a 2nd workout (for weights and strength) on my lunch break, or that I walked away from the candy machine... even though chocolate was REALLY calling my name, I am going to celebrate it and keep my positive momentum going!   And so, far this week I can say the workouts are happening (and I am really happy about that) and I'm working on resisting those sweet cravings.

  

January 3, 2012

Happy 2012! (Baked Spaghetti Squash)

Well, we are 2 days into 2012 and hopefully, everyone is off to a great New Year!  We had a really nice weekend with family and friends... and of course, food! 

 
I hope to share many more recipes in the coming year, and will likely add some different kinds of reviews as well.  Now that I have rediscovered my love of reading, I will be adding some book reviews as I plow my way through some best sellers and some older books that I missed during the years when I didn't have time to read. 

 
I also hope to get back to challenging myself with new cooking techniques, but the twist will be to make sure we are eating a healthy balance of foods that include wonderful produce and lean meats.  This speaks to the Eat. Live. Be. Reboot. challenge I've been participating in, which I will continue to share each week on Wednesdays (as long as Blogger doesn't give me grief with getting my post done!).

 
So, let's start the year off with a simple way to prepare spaghetti squash!
spaghetti-squash-with-parmesan-cheese

 

 

August 24, 2011

Crispy Onion Rings at Home

One of our favorite things to order when we go out to eat is onion rings... we love the when they come in a tower at Red Robin.... or in a pile with BBQ sauce at Applebee's.  My Husband and I usually get one or two and the boys devour the rest.

We really love the crunchy coating, it's so hard to resist. 
crispy-onion-rings-02

November 27, 2010

Broccoli-Cauliflower Gratin

 I hope everyone had a wonderful Thanksgiving with family and friends this past week.  We enjoyed a fantastic meal with the family that happened to be in New Jersey for the holiday.

I didn't host this year, but was happy to make a couple of dishes to contribute to the meal.  We wanted to add another veggie side dish to the meal, at least to give the appearance of healthy food on the table.  Of course, I went one step further by making it cheesey based on a recipe I found at Sticky, Gooey, Creamy, Chewy. Susan's description and photos of the dish made it clear this would be a perfect side dish for our Thanksgiving dinner.


This is a perfect dish for sharing at a holiday meal or a potluck.  I changed the cheese to fontina because that is what I had on hand and also thought that the mild flavor would appeal to more people.

I especially loved the crunch of the bread crumbs, which I subbed with Panko bread crumbs... they stay so perfectly crunchy.  The added texture makes this dish a big winner.  Of course, how can you go wrong with a cheese sauce drizzled over veggies?  Seriously, you could get any picky eater to try this one!



Here's the recipe with my changes noted in bold.
  

Broccoli-Cauliflower Gratin
adapted from Sticky, Gooey, Creamy, Chewy - originally adapted from Barefoot in Paris

Ingredients:
1 (3-pound) head cauliflower, cut into large florets
2-3 cups of broccoli florets 
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Fontina cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup Panko bread crumbs 

Directions:
1.  Preheat the oven to 375 degrees F.

2.  Cook the broccoli and cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

3.  Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Fontina, and the Parmesan.

4.  Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained broccoli and cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Fontina and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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November 11, 2010

Kid's Choice: Cheesy Sausage Potatoes

 Every once in awhile, I look in the fridge to see what's there and then start talking out loud about what we should have for dinner.  This often results in My Boys giving their opinions - not always agreeing with my thoughts - on what they think we should have... and, every once in awhile I let them help figure out the meal.

I've read over and over that allowing kids to help in the meal planning or preparation will encourage them to try different things.  While they are really pretty good about eating whatever we have for dinner, sometimes they just aren't thrilled with what we might serve on a given night.  So, giving them a chance once or twice a week to request something empowers them to feel like they have a choice - within reason, of course.

Recently, I just didn't have a lot of ideas off the top of my head when I found Italian sausage links and potatoes in the fridge.  We were really "over" pasta that week and needed something different with dinner.  So, with both boys by my side we did a Google search for recipes with potatoes and sausage in them.  Don't you just love the power to search for things like that?  Anytime My Boys have a question I can't answer right away, they always suggest we go Google it.

So, after checking out a few different options in the search results, we ended up choosing a recipe from Allrecipes - Cheesy Sausage Potatoes.   How can you go wrong with the three basic ingredients of sausage, potatoes and cheese?  I read through the reviews and adjusted a bit based on what others had suggested and My Oldest really loved this recipe!  My Youngest was not so impressed, but then he's not a huge potato fan unless they are mashed.

The only additional change I would make would be to add a couple more links of sausage.  I only had 3 links, so it was not quite a pound as the recipe stated.  It was quick and easy to prepare and will be a dish we'll have again.



Cheesy Sausage Potatoes
Adapted from Allrecipes

 
Ingredients

  • 3 pounds potatoes, peeled and cut into 1/4-inch slices
  • 1 pound bulk pork sausage (I used about 1/2 pound of Italian sausage - definitely use more with that many potatoes)
  • 1-2 teaspoons Italian seasoning
  • 1 medium onion, chopped
  • 1/4 cup butter, melted
  • 2 cups shredded Sharp Cheddar cheese


Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until tender.
  2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary.
  3. Drain potatoes; arrange in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle Italian seasoning over potatoes, then drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until cheese is melted.


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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November 29, 2009

Thanksgiving: The Turkey & the Side Dishes

As you can see, our Thanksgiving meal was a huge feast:
From Family, Friends and Food
Which began with the rather large turkey that I bought.  My Husband did an amazing job carving it - don't you think?
From Family, Friends and Food

I also revisited the Spinach and Turkey Puffs that I made not too long ago (recipe HERE).  You might notice that they look a little different than they did the first time I made them.  I found that cutting the puff pastry dough into 4 pieces and then folding the dough over the filling in a triangle shape they work out much better.  The amount of dough is not overwhelming and it puffs up much better this way.  I used a fork to seal the edges and make them look "finished" before popping them into the oven.
From Family, Friends and Food
I also made the Sweet Potato Casserole (post HERE) again, which was a big hit - especially with My Boys and My Husband.  It's always nice to be able to make something you know will be loved when you make it again.

Another favorite dish was the stuffing My Mom-in-Law makes and it was moist and delicious.  It's even better when you reheat it for leftovers.  I was able to get the "method" from my Mom-in-Law and will share the recipe with you today.  If you don't have a favorite stuffing, give this one a try! 


Stuffing
Source:  Mom K.

Ingredients
1 3/4 loaves of white bread (crust removed and oven dried, but not toasted) - large or family size loaves
4-5 large Costco or Sam's Corn Muffins (dried out, just make sure they are not "fresh" moist)
1 1/2 large green bell pepper - finely chopped
7 stalks of celery - finely chopped
1 large onion - finely chopped
3 tablespoons margarine (approximately)
4 eggs
about 16 ounces of chicken broth
salt
Bell's Seasoning
margarine - cut into slices

Directions
Cut bread and muffins into chunks and place into a large bowl.

Melt butter in a large skillet and add green bell pepper, celery and onion.  Saute until softened, but not browned.

Beat eggs in a bowl, then add the chicken broth.  Add the veggies to the bread, then pour the eggs & broth over that mixture.  Mix well and sprinkle generously with salt, then add the Bell's Seasoning - mix it in as you sprinkle it into the mixture.  Most of the box will be used.  Add more broth to ensure the mixture is moist.

Spray a baking pan (9x13 inch baking pan works well) with cooking spray, then add the mixture.  Place slices of margarine over the top of it. 

Bake at 350 degrees for 30 minutes.  Right before baking, add a bit more broth to the stuffing. 

If you have a turkey roasting, you can use a baster to add from the broth to the stuffing.  Also, if keeping warm it will be necessary to add more broth to keep it moist.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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September 9, 2009

Green Beans & Cherry Tomatoes from Gastrokid Cookbook (GIVEAWAY!)


I am so excited to tell you that I am hosting a giveaway for the fabulous cookbook, The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World! Read through to the end of this post for details on how to enter my giveaway!

Tonight, I decided to try another recipe from the Gastrokid Cookbook in honor of this giveaway. I had picked up some French green beans last weekend from Costco and some beautiful grape tomatoes from the farmer's market. So, the obvious choice was to make Green Beans & Cherry Tomatoes.

This was another simple recipe that I won't need a recipe to make again. The ingredients are simple: green beans, cherry tomatoes, olive oil, and lemon juice. This is a wonderful way to enjoy fresh green beans this time of year. They maintain their crisp crunch by blanching them for just a few minutes. Once that is done, toss them with the halved cherry tomatoes and drizzle a bit of olive oil over the top and finish with a squeeze of lemon juice.


This is such a gorgeous side dish, it would be a nice addition to any potluck or barbeque over the warm summer months. As you can see from this post and my last one (HERE), this cookbook is filled with simple recipes that busy parents can make on a weeknight. This cookbook makes getting a healthy dinner on the table so easy that family dinner can happen several times a week.

Now, I bet you are wondering how you can get your hands on a copy of this cookbook? Well, if you enter my giveaway you have a chance at winning your very own copy of The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World.

Here are the details for entering:
Leave a comment on this post sharing what is the hardest part about getting your kids to eat something healthy (beyond chicken nuggets and mac & cheese).
Make sure that if you do not have a blog, that you leave your email address so that I can contact you if you win!
Want an extra entry? Post about this giveaway on your own blog (linking back to this post) or share it on Twitter (make sure to include @famfriendsfood so I know you did it). Then leave an additional comment on this post with the link to your blog post or telling me you "tweeted" it.
This is only open to U.S. readers of my blog (sorry, to everyone outside the U.S.!).
All comments submitted to this post by MIDNIGHT Eastern Standard Time on Saturday, September 12th are eligible to win.

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