This one is great for vegetarians. Quinoa is loaded with vitamins, minerals, and protein! It cooks up much like rice or barley.
Mediterranean Quinoa
INGREDIENTS
鈥? tablespoons vegetable oil
鈥? onions, chopped
鈥? green bell pepper, seeded and chopped
鈥? red bell pepper, seeded and chopped
鈥? yellow bell pepper, seeded and chopped
鈥? cloves garlic, crushed
鈥?/4 cup uncooked quinoa
鈥? cups vegetable broth or stock
鈥? tablespoon tomato puree
鈥? tomatoes - peeled, seeded and chopped
鈥talian seasoning to taste
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.Help! Side dish recipe?
Here are a few for ya!!!
New Red Potato Salad:
INGREDIENTS
3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery
DIRECTIONS
Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
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Broccoli Casserole:
INGREDIENTS
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.
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Asparagus Parmesan
INGREDIENTS
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
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OOOOOOOOORRRRRRRRRRRRRRRRRRRR you can make my pasta salad, make it all the time!!!
1 bag spiral pasta
1/2 can sweetened condensed milk
1 cup miracle whip
2 carrots; shredded
1 small onion; diced
1 small green pepper; diced
salt and pepper
Cook pasta; drain and rinse under cold water. Add the rest of the ingredients. Chill for about 3 hours or until cold. Before serving add a Tbs of each miracle whip and sweetened condensed milk.
VEGETABLE MEDLEY
Ingredients:
1/2 pound carrots, sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons butter or stick margarine
1 to 2 tablespoons red wine vinegar or cider vinegar
1 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon minced fresh parsley
Directions:
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through.
Yield: 4 servings.
Twice Baked Potatoes (Gluten Free)
4 medium potatoes
1 cup spinach
3-4 cloves of garlic
陆 container of mushrooms cut up
3-4 tbsp olive oil
Bake potatoes in the oven at 400 degrees for 40 minutes. Saut茅 mushrooms, garlic and spinach in olive oil. Scrape potato from skin and mix with saut茅ed vegetables. Mix in a little olive oil, salt and pepper. Put back into potato skins and bake for 15 minutes at 350 degrees
Fried Rice
陆 large frozen package of peas
2 cups cut up carrots
1 white or yellow onion
3-4 cloves garlic
4-5 tbsp olive oil
1/8 cup soy sauce
1/8 cup pineapple juice
录 cup vegetable broth
陆 tsp fresh grated ginger
4 cups water
2 cups brown rice
Bring 4 cups water to a boil and add brown rice. Reduce heat to medium-low and cook for approximately 45-50 minutes or until all water is absorbed. In a large stainless steel skillet or wok saut茅 onion and garlic in 3 tbsp olive oil. Add carrot and peas and saut茅 until tender. Add remaining olive oil and rice and give rice a toss with vegetables. Add soy sauce, pineapple juice, and vegetable broth and cook until all liquid is absorbed.
Stuffed Zucchini
4 large zucchini
3 tbsp olive oil
1 onion
3 cloves garlic
1 tomato
5-6 basil leaves
陆 cup seasoned breadcrumbs
录 cup vegan cheese
Cut the zucchini in half and cut out the middle. Once the middles have been removed, chop into cubes. Cut up onion, garlic, tomato and basil leaves. Heat olive oil in a skillet, add onion and saut茅 for 3-4 minutes. Add garlic and basil leaves saut茅 for 2-3 another 2-3 minutes. Add zucchini and tomato and saut茅 until zucchini softens. Place zucchini shells in a baking dish. In a bowl mix vegetables with bread crumbs and put mixture back into zucchini. Top with vegan cheese and place in oven preheated to 350 degrees. Bake stuffed zucchini for approximately 20 minutes.
There you go :)
My staple for pot luck dinners is Scalloped potatoes
peel and slice 6 med potatoes and lay them in a buttered casserole dish
melt 3 T butter...add 3 T flour ,a dash of S%26amp;P,dried mustard,%26amp; nutmeg....slowly add 2 -21/4 cups milk....stir until it begins to thicken then pour over potatoes....bake for 45 mins at 350//
variations
add onions ,cooked bacon or ham to potatoes.......or add 1 cup shredded cheese sauce and let melt before pouring over potatoes.
Ratatouie (this is my creation of it )
1. Ingredients
1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
Nutrition Info
Per Serving
Calories: 69 kcal
Carbohydrates: 9 g
Dietary Fiber: 3 g
Fat: 1 g
Protein: 4 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
Bake 15 min. or until cheese is melted and vegetable mixture is heated through.
Make a zucchini stuffing casserole... 2 or 3 sliced zucchinis , 2 cups (Peppridge Farms) bread stuffing mix, 1 can cream of mushroom soup, 1/2 cup sour cream, 1/2 cup milk, 1 med. chopped onion, 2 stalks celery chopped, pepper, 4 Tbsp. butter. Sautee onion and celery in butter, until tender, cool somewhat. Combine with bread stuffing in bowl, toss and add soup, sour cream and milk, season with pepper ( salt if desired), pour into a greased casserole and bake @ 350 for 45 minutes, until top is golden.
ARTICHOKE RICE SALAD
1 pkg. Rice-a-Roni-type rice mix (I normally use chicken flavor, but just substitute a vegetable flavored one)
2 green onions, thinly sliced
1/2 green pepper, chopped
8 pimento-stuffed olives, thinly sliced
1 6-oz. jars marinated artichoke hearts, cut up
1/4 tsp. curry powder
1/3 c. mayonnaise
Make rice per package instructions. Mix everything else into hot rice and blend well. Can be served hot, cold or room temp.....Great for buffets, since room temp is great!
Green beans with baby red potatoes
creamed corn
asparagus tips
red bean salad (my favorite)
Red Bean Salad (kidney beans)
?cans beans drained
for each can of beans add 1/4 c. chopped green onion, 1/4 c. celery chopped, 2 hard boiled eggs chopped
mix enough mayo to blend all together
salt and pepper to taste
chill and serve
It depends what it's a side dish to. I made a side dish of diced onion, pickled lime and cucumber to go with my Indian curry but some things might not fit somewhere else.
You can try something with rice:
beans and rice
vegetables and rice (in fact what I ate for dinner last night, with some cheese and sour cream mixed in)
rice pilaf
Or any sort of pasta salad
you can make homeade scalloped potatoes (if you like any of these ideas I can tell you the recipe)
stuffed mushrooms
vegetable wontons
Wow I don't know anyone who is a vegetarian....weird.
Anyhow I love this....slice potatoes....add butter, cheddar, onions....and bake in a pan until done....easy as heck and OH SO TASTEY!
Oh that's easy! Potato salad. Baked beans. Cheesy potatoes. Big salad. Fruit tray. Veggie tray with dip.
Rice and Veggies, you can't go wrong, and it is easy and cheap.
macaroni and cheese.
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