Tag Archives: side dish

Cabbage, Corn and [K]ale Cream Cheese Casserole (or, “An Alliterative Affair”)

In my pantry today:

  • 2 c chopped red cabbage
  • 1/2 c chopped kale
  • 1/2 c corn kernels
  • 1/2 small sweet onion
  • 2 cloves garlic
  • 1 14 oz can cream of mushroom soup
  • 6 oz cream cheese, in chunks
  • 1/2 c panko bread crumbs
  • 1/3 c fried onions
  • 1 tsp ghee
  • 1 tsp coconut oil
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp dried basil
  • dash asafoetida

P1100650Ok, so you’re going to need to do a couple of things first: blanch the kale for 5-9m (taste test it for chewability-without-suspicion) then add cabbage to the boiling water. Taste test for texture; I went about 3m. Drain everything well then line the bottom of a 8×6″ glass baking dish with the strainer contents and corn.

P1100610Now that everything is done boiling, you can use the same pot to start garlic and onions in the oil/ghee. After cooking on ML for 5-10m, add the chunks of cream cheese and smoosh them all around until melted. Sprinkle on seasonings and mix in with the can of cream of mushroom soup. Pour mixture over vegetables, spreading until even. Once you’ve adorned it further with panko and french fried onions let it bake at 350° for 40m. This would have been great served over rice or alongside other dishes at a dinner table, but we ate it almost directly out of the pan. 4 spoons for not entirely knowing its consistency (5 in my heart).

 

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Broccoli Casserole-ish (or, “Well, There’s Only Everything Good in It”)

  • 3 c broccoli florets
  • 1/3 c yellow onion, minced
  • 2 garlic cloves, minced
  • 1 10 oz  can cream of mushroom soup
  • 1 egg
  • 2 oz cream cheese
  • 1.5 tbsp butter
  • 1/2 c sharp cheddar cheese
  • 1/4 c panko bread crumbs
  • dash of salt

I’m going to have to tell you all something.

I’m not proud, and hope to use this public forum to ensure I bear the full responsibility for having held such a simple secret for so long.

…I’ve never made a broccoli casserole.

There. You got it out of me. Proud?

broccasseroleishAnyway, please suffer through this, my first time, as an experiment in both flavor and safety. Mince the garlic and onion and saute on ML in butter until onions become translucent. While that’s going on, cut florets to a medium-small proportion, set aside. Beat the egg into the can of cream of mushroom soup. Melt the cream cheese into the butter/onions/garlic, remove from heat and fold everything together. In large bowl, combine the contents of that pan and the egg-soup mixture. Shake in a smidge of salt and mix well. Toss your florets with this goop, put in a baking pan then top with cheddar cheese and panko. Bake in a 350° oven for 20-30m. What comes out will work well either as a stand-alone side or as a slightly saucy accessory to penne pasta; I didn’t know exactly what to expect, and I will strive in the future to perfect this concoction’s consistency. As it stands, though, this was really, really tasty and earns 4 spoons.

Roasted Roots (ft. Cauliflower)

  • 1 small sweet potato
  • 3 medium red potatoes
  • carrots
  • cauliflower
  • onions
  • garlic
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 tsp black pepper
  • 1 /2 tsp turmeric
  • 3/4 tsp sea salt
  • 1/8 tsp asafoetida

It’s cold and I felt like neither going to a grocery store nor like overcomplicating the already brisk atmosphere. What was already in the kitchen that I could toss in the oven? This one’s almost in no need of directions — just cut everything up, toss it with olive oil then with the blend of above seasonings (adjust anything to taste, of course). Roast in a 350 oven° for 40m (or so). 4 spoons!

Caramelized Vidalia Onion and Beets

In my pantry today:

  • 2 c cooked chana dal
  • 2 tbsp butter (or vegetable ghee for a vegan option)
  • 1 medium Vidalia onion
  • 5 small beets
  • 2 tbsp white sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 3 c unsweetened almond milk
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1 tsp coriander
  • 1/4 tsp asafoetida
  • 2 c cooked Basmati rice

Looking for a clever side dish to take to your next potluck or family gathering? This is a wow-worthy side that takes no casserole foundations you’ve ever heard of. Slice onion kinda (but not obnoxiously) thin. Dice roasted, peeled beets into 1/4″ cubes. Start melting your butter on it’s journey to M, then add onions; toss and cook for 6-8m. Add sugar and vinegar to pan, stir and reduce heat to L until the onions begin to caramelize (15-25m). Add beets and stir together with water. Bring burner back to M and keep pan contents on its toes for a minute or two. Add garlic; stir. Add 1 c milk and remainder of seasonings and let come back to a boil for about 2m. Smash your beets as well as possible without burning yourself or making a huge mess that’ll never come out. Add remaining 2 c of milk slowly, stirring all the while. Then, and only then, add in your cooked split chickpeas. Bring the pan back to a boil on M, then cover and reduce heat to L for 20m.

The reason why this makes a better side dish than entree was only discovered this afternoon as we both paused halfway through our bowls from both the sweetness and the richness of that sweetness. It is a visually impressive dish with a delectable tapestry of flavors… but when sweet overpowers curry, you know something needs sidelining. This, fortunately, is a dry enough sauce that it is perfect for mixing in with cooked rice or for layering on top in a casserole dish. 5 spoons as an accent piece, 3 as an entree.

Spicy Kale and Celery with Quinoa

In my pantry today:

  • 1 c quinoa
  • 2.5 c vegetable broth
  • 1 stalk celery
  • 1/2 medium onion
  • 2 tsp olive oil
  • 2 c kale, stems removed
  • 1 tbsp garlic powder
  • 1 tsp red hot chili powder
  • 1/2 tsp salt
  • 1/2 tsp asafoetida

Slice your onion and celery with industrious attention to detail so as to ensure you’ve got the thinnest intact slices possible. Mince your kale with only slightly less care. Put the onion and celery in a cold pan with the olive oil and heat to M. Once you’ve heard the pan sizzlin’ propa for a minute or two, add the kale and toss until coated. Add garlic, red chili, asafoetida and salt; toss. Toss in 1/2 c broth then cover, turn off and walk away. Cook quinoa using broth instead of water. When it is finished, fluffed and cooled add back to the reheated pan of kale. Mix it all together until hot, then serve. I used 1 tsp of butter as garnish here because, well, I thought it would be tasty. And lo, it was good. 4 spoons!