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Tag Archives: Side Dishes
Garlic Baked Potatoes
Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea So when I told Bryan that I was making baked potatoes in the slow cooker, he laughed at me. I was a little skeptical myself, because, come … Continue reading
Braised Celery with Crunchy Bread Crumb Topping
Currently cooking from All About Braising by Molly Stevens Thanksgiving left me with a surplus of celery, so I took a suggestion from a commentor and tried Stevens’ braised celery recipe. You start off by trimming and cleaning a bunch … Continue reading
Cauliflower, Potatoes & Peas Indian-Style
Currently cooking from All About Braising by Molly Stevens I’m on the fence about this vegetable dish. I didn’t love it or hate it. It made a nice side to hamburgers, but I don’t think I’d go out of my … Continue reading
The Simplest Potato & Leek Braise
Currently cooking from All About Braising by Molly Stevens You can’t get much simpler than this side dish. It packs a flavor punch without much work. Leeks and potatoes are braised in chicken stock until tender. Then, cream is poured … Continue reading
Creamy Braised Brussels Sprouts
Currently cooking from All About Braising by Molly Stevens During a visit to our local food warehouse store, I stumbled across some Brussels sprouts. Recalling that there was a recipe for Brussels sprouts in Stevens’ book, I threw a bag … Continue reading
World’s Best Braised Green Cabbage
Currently cooking from All About Braising by Molly Stevens My next book goes hand-in-hand with fall and winter. All About Braising was made for long, cold evenings, when your body craves slow-cooked comfort food. I love to make these kind … Continue reading
Cabbage and Noodles
Currently cooking from Tasty by Roy Finamore This dish isn’t much to look at, but it is probably the best thing I’ve cooked out of Tasty. If you’ll recall, the last recipe(s) I tried out of this book weren’t so … Continue reading
Basic White Beans
Currently cooking from Tasty by Roy Finamore This is a simple side dish, albeit one that takes four hours of simmering on the stovetop. The beans (I used great northern beans) are cooked until tender with an onion, a couple … Continue reading
Baked Beans
I’ve been thinking about making my own baked beans ever since I returned from a trip to Eastern Tennessee back in May. I had some decent barbecue while I was there, but it was a side of beans that really … Continue reading
Short Ribs Provencale and Mashed Turnips with Garlic
Currently cooking from The Carefree Cook by Rick Rodgers. Out of these two recipes that made up dinner, the short ribs provencale was, by far, the best. It is one of those dishes that takes a bit of prep work, … Continue reading