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Delectable Side Dishes for Any Occasion

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Broccoli and Cauliflower Bake
Baby Carrots in Hawaiian Cherry Sauce
Zesty Zucchini
Glazed Sweet Potatoes

Broccoli and Cauliflower Bake

By: Tamar Ansh

2 tablespoons oil

2 medium onions, diced

2 medium zucchini, peeled and sliced thin

½ bag frozen broccoli florets

½ bag frozen cauliflower

5 eggs or 7 egg whites

1 cup cottage cheese

1 tsp. salt

¼ tsp. pepper

1 cup shredded yellow cheese

Method

Preheat the oven to 325˚F / 170˚C.

Heat the oil in a frying pan over a medium flame. Add the onions and saute them for 15 minutes, until they are light brown. Layer in the zucchini and then the broccoli and cauliflower. Cover the pan and let the vegetables steam for 10 minutes. Transfer everything to a large bowl.

Add the eggs, cottage cheese, salt, and pepper to the vegetables in the bowl. Mix well and place half the mixture into a large casserole dish. Sprinkle with half of the shredded cheese. Then pour in the rest of the mixture. Cover the dish loosely with foil and bake for 45 minutes. Remove the cover and sprinkle the rest of the cheese on top. Continue baking (uncovered) for another 15 minutes, until the cheese is melted and bubbling. Serve immediately.           (Chabad.org)

Baby Carrots in Hawaiian Cherry Sauce

Ingredients:

3 16 oz cans small, whole baby carrots, with liquid

1 10 oz can maraschino cherries, well drained

1 16 oz can unsweetened pineapple chunks or tidbits, with juice

3 cinnamon sticks

1/2 tsp. Lemon juice

1/4 cup sugar

2-3 Tbsp. Cornstarch

3/4 cup cold water

Directions:

Combine all ingredients except cornstarch and water in a 4-quart pot. Bring to a boil.

In a separate bowl combine cornstarch gradually with cold water. Mix well to make sure there are no lumps; it should be very smooth. Pour into boiling carrots, stirring gently. Cook about 3 minutes or until just slightly thickened.

USE: 4-quart pot

YIELDS: 8 to 10 servings

(Chabad.org)

Zesty Zucchini

By: Chanie Nayman

I created this dish this past Pesach when we had very few ingredients to work with, and it became a winner. I was planning on saving it till next Pesach to share with you all, but it fit in so well here, I decided to share it now. It’s really delicious and it has such a beautiful presentation. It’s also a great way to get kids who love spicy foods to eat something green without them realizing it!

Ingredients:

onion – 1 medium

diced garlic – 2 cloves

minced olive oil – 2 tbsp

plum tomatoes – 4 ripe cubed

green jalapeno pepper – 1

green pepper – ½

salt – 1 tsp

pepper – 1/8 tsp

Frank’s Red Hot Sauce – dash optional

Instructions:

For the matbucha:  Sauté onion and garlic in olive oil for 2–3 minutes in a large skillet over medium heat. Add the remaining ingredients and lower heat to low. Allow to cook for another 30–45 minutes, then remove from flame. Turn oven on high broil or 400°F (200°C) convection. Scoop the seeds out of the zucchini halves and lay on a baking sheet. Broil for 15 minutes or until the zucchini starts to turn golden brown. Fill zucchini with matbucha before serving, or for Friday night, before placing on the hot plate – See more at: http://kosherscoop.com/2014/12/zesty-zucchini/#sthash.BBclM1Ux.dpuf (KosherScoop.com)

Glazed Sweet Potatoes

By: Eileen Goltz

Ingredients

1/4 cup (1/2 stick) unsalted butter or margarine

1/4 cup honey

2 tablespoons whisky

2 tablespoons brown sugar

3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

Directions

Preheat oven to 375. Grease a 2 quart casserole. In small saucepan combine the butter, honey, whisky, and sugar. Bring the mixture to simmer, whisking until butter and sugar are melted, reduce to a simmer, uncovered, 10 minutes. In large bowl, combine the potatoes with butter mixture, salt, and pepper. Place the mixture into the prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.

Quinoa Pilaf

Ingredients:

1 lb. package quinoa

1 sweet red bell pepper – diced

1 onion – diced

2 stalks celery– diced

3 – 4 tsp. chicken bouillon powder

Black pepper to taste

1/3 cup olive oil

Directions:

Rinse quinoa 3 or 4 times in a “fine” strainer to remove bitter coating. (This is the key to success; because the quinoa is so fine, it requires a strainer with tiny holes.)

Then, sauté quinoa in some of the olive oil until “toasty brown” Put quinoa in about 6 cups of cold water and add 3 teaspoons of bouillon powder. Bring to a boil, cover and simmer until quinoa is “squiggly”– approx. 20 minutes. Drain well.

Sauté vegetables in remainder of olive oil. Season with black pepper, and 1 more teaspoon of bouillon powder – stir.

Add cooked and drained quinoa.  Stir to combine.

Put in oven safe dish and bake at 325 approx. 20 minutes– just until heated throughout. Serve warm.

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