Category: Side

Categories
Main Dish Quick Prep Side

Red Beans & Rice (spicy)

Ingredients

  • 1¼ cups brown rice
  • 3 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 2½ cups water
  • 1 yellow onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • ½ tsp. ground allspice
  • ½ tsp. ground cloves
  • ½ tsp. cayenne pepper
  • ½ tsp. black pepper
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 tomato, diced
  • 2 Tbsp. chopped fresh thyme
  • 1 tsp. hot sauce
  • 3 Tbsp. chopped fresh cilantro

Directions

  1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
  2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
  3. Stir in the beans, chicken broth, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
  4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.
Categories
Casserole Dutch Oven Main Dish Side

Hamburger Bean Casserole

From Homemade food junkie

This has essential the same texture and consistency as chili with a completely different flavor profile.

Ingredients

  • 1 lb. hamburger
  • 1 lb. bacon cut into one inch slices
  • ½ cup onion, to taste
  • 2 28 ounce cans baked beans
  • 1 28 ounce can pork and beans
  • 1 15 ounce can kidney beans
  • ½ cup brown sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp dry mustard

Directions

  • Crock pot
    1. Browning the meat and bacon beforehand is preferred for flavor. Put it all into a crockpot and set to high for 4 hours or low for 8 hours.
  • Oven
    1. Preheat oven to 350°
    2. In a large skillet brown the hamburger, bacon and onion.
    3. Add the baked beans, pork and beans and kidney beans
    4. Mix brown sugar, vinegar and dry mustard with hamburger and bean mixture in a 3 quart baking dish and bake for 40 minutes.
  • Instant Pot
    1. On saute function brown the hamburger and bacon until thoroughly cooked.
    2. Add remaining ingredients and give it a stir.
    3. Set the instant pot on manual for 5 minutes. Natural release and serve.
Categories
Side

Oven baked fries

Ingredients

  • 3 large potatoes
  • 2 tbsp oil
  • ½ tsp Salt

Directions

  1. Cut potatoes into ¼” fries
  2. Mix salt and oil
  3. Toss fries in the salt-oil mixture
  4. Place fries in a single layer on a cookie sheet
  5. Bake at 450° until crispy (about 35 minutes)
Categories
Bread Dutch Oven Side

Garlic Naan

Ingredients

  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar, divided
  • ¾ cup warm water
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt, more for finishing
  • 1/8 teaspoon baking powder
  • 2 tablespoons unsalted butter (or melted ghee)
  • 1 heaping tablespoon minced fresh garlic, divided
  • 1 teaspoon garlic powder
  • sea salt
  • 2 tablespoons chopped cilantro

Directions

In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.

In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.

Place the butter and 1 tablespoon garlic in a small, microwave proof bowl. Heat in the microwave until the butter has melted.

Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle. Sprinkle the top side with a bit of the garlic powder and remaining minced garlic. Use your fingers to press it into the dough and then pass the rolling pin over the top of it to ensure it’s secured. Repeat this method with the remaining dough.

Warm a large cast-iron skillet over medium-high heat until it’s nearly smoking. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.

Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.

Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.

From The Culinary Chronicles

I’ve heard that this can be used as a pizza crust.

For other intriguing cat iron bread options see Wide Open Eats

Categories
Bases & Stored Food Preparation Breakfast Quick Prep Side

Fresh berry syrup

Ingredients:

  • 2 cups fresh or frozen berries (blueberries, raspberries, strawberries, or triple berry)
  • ½ cup water
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla extract

Directions:

  1. In a saucepan over medium heat, combine the berries, water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries.
  4. Simmer until the sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  5. Remove from heat and gently stir in vanilla.

This leaves the berries intact but if you want a smoother syrup you can blend it after you finish.

A family favorite that we call strueberry is made with ½ strawberries and ½ blueberries.

Categories
Bases & Stored Food Preparation Main Dish Side

Black Beans and Quinoa

  • 1 tsp. vegetable oil or butter
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • ¾ c. uncooked quinoa
  • 1 ½ c. vegetable broth
  • 1 tsp. ground cumin
  • ¼ tsp. cayenne pepper (I don’t add this; I sprinkle it on the adult’s servings)
  • salt and pepper to taste
  • 1 c. corn kernels, frozen or canned
  • 2 (15 ounce) cans black beans, rinsed and drained
  • ½ c. chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and saute until lightly browned; add the garlic the last minute or two. Throw the quinoa into the saucepan with the onions and add the vegetable broth. Season with cumin, cayenne pepper (or hold till later), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir the corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans. Sprinkle cilantro on each plate – my kids won’t eat cilantro (I don’t know what’s wrong with them). The grown-ups at my house like to sprinkle ours with cayenne.

 

Another option with black beans from storage is at: http://honeyvillefarms.blogspot.com/2015/02/quinoa-black-beans.html

Categories
Bread Breakfast Quick Prep Side

Cinnamon Muffins

Ingredients
3 cups Flour
1½ tsp Cinnamon
½ cup Brown Sugar
2 Eggs
2 cups Water
½ tsp Salt
2 tsp Baking Powder

Bake at 350° for 12 minutes

Categories
Bread Breakfast Quick Prep Side

Mariah’s Muffins

Ingredients
2 cups Flour
2 cups Water
2 tsp Baking Powder
1 tsp Salt
2 Eggs
1½ cups Sugar

Bake at 350° until golden brown (about 10 minutes).

Categories
Dutch Oven Quick Prep Side

Spiced Red Potatoes

Ingredients

  • ½ cup Olive oil
  • Set 1
    • 1 tbsp oregano
    • 1 tbsp cilantro
    • 1 tsp garlic powder
  • Set 2
    • 1 tbsp oregano
    • 1 tbsp basil
  • 1 tsp salt (optional)
  • shredded cheese (optional)
  • 16 cups red potatoes

Directions

  1. Put oil, salt, and spices in a covered bowl large enough for the potatoes.
  2. Chop the potatoes (¾ inch cubes are about the right size) and place them in the bowl.
  3. Cover the bowl and shake thoroughly.
  4. Place potatoes on a cookie sheet. If using shredded cheese, sprinkle it over the potatoes now
  5. Bake at 400° for 30 minutes then broil for 3 minutes.
Categories
Dessert Dutch Oven Side

Baked Apples

Ingredients

  • 6 apples
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 1 cup water

Instructions
Cut apples into slices and place in a 7X11 inch (2qt) baking dish, sprinkle sugar and cinnamon mix over the apples and pour water over the top. Cover with tinfoil and name at 400° for 45 minutes.