Sides

Slow Simmered Barbeque Black Beans

Slow Simmered Barbeque Black Beans
Cuisine: American
Recipe type: Sides
Serves: 12

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Ingredients
  • 4 slices bacon, cut into ¼-inch wide strips
  • 1 large onion, small diced
  • 1 cup ketchup
  • 3 tablespoons packed light brown sugar
  • ¼ cup molasses
  • 1½ tablespoons cider vinegar
  • 1½ tablespoons prepared mustard
  • 4 (15-ounce) cans black beans in their liquid
  • 1 teaspoon cayenne
  • salt and pepper to taste

Instructions
  1. Place a medium skillet over medium heat.
  2. Add the bacon and cook until crisp.
  3. Transfer half of the bacon to a 4-quart slow cooker along with the onion, ketchup, brown sugar, molasses, vinegar, mustard, black beans, cayenne, salt, and pepper.
  4. Stir to combine, then cook on high for 2 hours.
  5. Sprinkle with the remaining crispy bacon and serve.Slow Simmered Black Beans

 

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Smoky and Spicy Chipotle Quinoa

Smoky and Spicy Chipotle Quinoa
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 tablespoon butter
  • ¼ small onion, small diced
  • 2 chipotles canned in adobo, seeded and finely minced
  • 1 teaspoon paprika, plus more for garnish
  • 1 clove garlic, minced
  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste

Instructions
  1. Place a medium saucepan over medium heat.
  2. Add the butter followed by the onion, chipotles, paprika, salt, and pepper and cook just until the onion begins to become tender.
  3. Add the garlic and cook for 1 minute more. Increase the heat to high. Add the quinoa, broth, salt and pepper, then bring to a boil.
  4. Cover, reduce to a simmer, and cook until the quinoa becomes tender, about 25 minutes.
  5. Remove the lid, fluff with a fork, sprinkle with cilantro and paprika, then serve.Smoky and Spicy Chipotle Quinoa

 

Roasted Kale with Crumbled Feta

Roasted Kale with Crumbled Feta
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 bunch kale, stems trimmed from the leaves and leaves chopped into bite-sized pieces
  • 1 large onion, cut in half then sliced into1/2-inch wedges
  • 1 tablespoon vegetable oil
  • 4 ounces crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
  2. Place the kale and onion on the prepared baking sheet and drizzle with the oil.
  3. Season with salt and pepper, then toss to combine.
  4. Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
  5. Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
  6. Serve immediately.Roasted Kale with Crumbled Feta

 

Roasted Asparagus with Parmesan and Lemon

Roasted Asparagus with Parmesan and Lemon
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 bunch asparagus, tough ends trimmed
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated Parmesan
  • ½ teaspoon lemon zest
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF.
  2. Place the asparagus on a baking sheet and drizzle with the oil.
  3. Sprinkle with Parmesan, salt, and pepper, then toss to combine.
  4. Spread the asparagus into a single even layer.
  5. Roast the asparagus until tender, about 12 minutes.
  6. Sprinkle with lemon zest and juice, then serve.Roasted Asparagus with Parmesan and Lemon

 

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

Oven Roasted Potatoes with Tomatoes, Olives and Rosemary
Recipe type: Sides
Serves: 4

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Ingredients
  • 1½ pound fingerling potatoes, scrubbed and halved lengthwise
  • 1 tablespoons vegetable oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cups grape tomatoes
  • ½ cup Kalamata olives, halved lengthwise
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 450ºF.
  2. Place the potatoes on a baking sheet, drizzle with the oil, sprinkle with rosemary, salt, and pepper, then toss to combine.
  3. Roast the potatoes until they begin to become tender, about 15 minutes.
  4. Add the tomatoes, olives, then stir to combine.
  5. Continue roasting until the potatoes are browned and tender, about 10 minutes more.Oven Roasted Potatoes with Tomatoes, Olives and Rosemary

 

Creamy Parmesan Polenta

Creamy Parmesan Polenta
Recipe type: Sides
Serves: 4

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Ingredients
  • 4½ cups chicken broth
  • ¾ cup polenta or coarse ground cornmeal
  • ½ cup freshly shredded Parmesan cheese plus 2 tablespoons for garnish
  • 1 pinch cayenne
  • 1 tablespoon butter
  • salt and pepper to taste

Instructions
  1. Pour the chicken broth into a large saucepan and place over high heat.
  2. Season the broth with salt and pepper, then bring to a boil.
  3. While whisking, slowly pour the polenta into the broth a little at a time. Be sure not to add too much of the Polenta too soon or this will create lumps.
  4. Reduce the heat to medium-low and simmer the polenta for 20 minutes, stirring frequently.
  5. Stir in the ½ cup Parmesan, cayenne, butter, and more salt and pepper, if needed. Sprinkle with the 2 tablespoons of Parmesan and pepper, then serve.Creamy Parmesan Polenta

 

Couscous with Toasted Almonds and Scallions

Couscous with Toasted Almonds and Scallions
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 teaspoon olive oil
  • 1 scallion, white and green parts separated and thinly sliced
  • Coarse salt and ground pepper
  • ¾ cup couscous
  • ⅓ cup sliced almonds, chopped

Instructions
  1. In a medium saucepan with a lid, heat oil over medium.
  2. Add white part of scallion; season with salt and pepper, and cook until soft, 1 minute.
  3. Add 1 cup water; bring to a boil.
  4. Add couscous, remove from heat, cover, and let stand for at least 5 minutes.
  5. Add pistachios and remaining scallion.
  6. Season with salt and pepper; fluff with a fork, and serve.Couscous with Toasted Almonds and Scallions

 

Brown Rice Pilaf with Almonds and Cranberries

Brown Rice Pilaf with Almonds and Cranberries
Cuisine: American
Recipe type: Sides
Serves: 4

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Ingredients
  • 1 tablespoon butter
  • ¼ cup sliced almonds
  • ¾ cup brown rice
  • 1¼ cup chicken broth
  • ½ cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Place a medium saucepan over medium-low heat. Add 1 tablespoon of butter followed by the almonds and cook, stirring frequently, until toasted and fragrant, about 6 minutes.
  2. Using a slotted spoon, remove the almonds and transfer to a plate, leaving as much butter behind as possible.
  3. Increase the heat to medium and add the brown rice and cook, toasting lightly for about 6 minutes.
  4. Add the chicken broth, salt, and pepper and bring to a boil over high heat. Reduce the heat to low, cover, and simmer the rice for 30 minutes.
  5. Stir in the cranberries, then simmer, covered, for 10 minutes more.
  6. Remove the rice from heat and allow to sit, covered, for 5 minutes.
  7. Stir in the reserved almonds and parsley, then serve.Brown Rice Pilaf with Almonds and Cranberries

 

Garlic Naan

Garlic Naan
Recipe type: Pastries
Serves: 12 pieces

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Ingredients
  • 1 package active dry yeast
  • 1 cup warm water
  • ¼ cup white sugar
  • 3 tbs. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4½ cups bread flour
  • 1 tbs. garlic, minced
  • ⅓ cup butter, melted

Instructions
  1. In a large bowl, combine yeast with warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and 1 cup of flour. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in size.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. Preheat grill to high heat.
  4. Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been cooked.Garlic Naan Flatbread

 

Artichoke Hummus

Artichoke Hummus
Serves: 1 large bowl

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Ingredients
  • 14 oz. can chickpeas, drained with liquid set aside
  • 14 oz. can artichoke hearts, drained
  • 2 tbs. tahini
  • 3 tbs. olive oil
  • 2 cloves garlic, minced
  • 3 tbs. lemon juice

Instructions
  1. In a food processor, combine chickpeas, artichokes, and tahini, blend.
  2. Slowly pour in olive oil, garlic, and lemon juice. Blend to a smooth consistency. If hummus is too thick, add 1 tablespoon of chickpea liquid at a time until the desired consistency is achieved.Artichoke Hummus