Sides

Hippy Risotto

This dish bears all the hallmarks of a good comfort food and goes really well with Schwan’s Italian Style Meatballs.

Hippy Risotto

INGREDIENTS:

1 cauliflower head, steamed and cut into florets
approximately 1 cup chicken broth
salt, to taste
1½ cups brown rice, cooked according to package instructions
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons freeze-dried chives
1/2 cup grated Parmesan cheese
approximately 1/4 cup cream
½ cup Mozzarella cheese for topping (more to taste)

INSTRUCTIONS:

Cook the rice according to package directions. Set aside.

Puree the cauliflower, adding as much chicken broth as necessary to get a
smooth, creamy consistency. Season with salt to taste. Pour
over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the
garlic, sauteing over low heat until the garlic is
fragrant, about 3-5 minutes. Add the creamy rice mixture,
chives, Parmesan cheese, and approximately 1/4 cup
cream, stirring until the mixture reaches the desired
texture.

Add the Mozzarella cheese and stir it throughout the rice to
get it melted. If necessary, season with additional salt and
pepper to taste.

CREDITS:

Original recipe from Creamy Cauliflower Garlic Rice | Pinch of Yum

Cream-Braised Brussels Sprouts

I’ve been looking for the perfect recipe for Brussels sprouts–simple, but rich and delicious. I’m pretty sure this is it. ~K

Cream-Braised Brussels Sprouts

INGREDIENTS:

2 tablespoons butter
12 oz Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
1/2 cup heavy cream
1 tablespoon fresh lemon juice, or to taste

DIRECTIONS:

Melt the butter in a medium skillet over medium-high heat. add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, approximately 5 minutes or more.

Pour in the cream and bring to a simmer. Reduce heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 20-35 minutes.

The cream will have reduced in volume and taken on a creamy beige color. Remove the lid and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens an coats the sprouts.

Season to taste with additional salt or lemon juice if desired before serving.

CREDITS:

Adapted from Cream Braised Brussels Sprouts | Allrecipes.com.

Cheesy Bacon Biscuits

Cheesy Bacon Biscuits

Cooks Notes: Consider increasing the cooking temperature (and decreasing time) to 400 degrees (for 15-20 min) or 450 degrees (for 10-12 min). Also consider trying these add-in ingredients with a rolled buttermilk biscuit recipe.

INGREDIENTS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
2.5-oz package (approx. 1/2 cup) real bacon bits
2 tablespoons dried chives (optional)
3/4 cup shredded cheese
3 tablespoons mayonnaise
1 cup milk

OTHER ITEMS: Baking sheet, cooking spray.

DIRECTIONS

Preheat oven to 350 degrees and spray baking sheet with cooking spray.

Combine dry ingredients in large bowl and blend well. Add remaining ingredients and mix just until combined. Using 1/4-cup measuring cup, drop dough onto baking sheet.

Bake 20 to 25 minutes or until light golden brown. Transfer to wire rack to cool slightly. Serve warm.

CREDITS

The following source materials were consulted in creating this recipe:

Cream of Broccoli Soup

This soup is a delicious, creamy favorite and the recipe is easy and flexible.

Cream of Broccoli Soup

INGREDIENTS

  • 1 broccoli crown, cut into florets (or 1.5-lb bag Schwan’s broccoli florets, cooked according to package instructions)
  • 3-4 (14.5-oz) cans chicken broth  (use 4 with the Schwan’s broccoli)
  • 1/2 cup chopped large onion
  • 1/2 cup heavy whipping cream
  • 3 tablespoons flour
  • water

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor, small bowl.

DIRECTIONS

  1. Put the broccoli florets and onion in the pot and add at least enough chicken broth to cover them. Turn the heat on medium high. When the liquid reaches a boil, turn the heat down and simmer until the broccoli is super soft and the onions are translucent.
  2. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  3. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  4. Return to low heat.
  5. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  6. Add the remaining ingredients, stir until blended, and remove from heat.
  7. Serve when the soup is cool enough to eat.

Deluxe Mashed Cauliflower

If you’re looking for a healthy vegetable dish then you might want to keep looking. But this recipe is so incredibly delicious that I recommend trying it anyway. You’ll be amazed that you’re eating cauliflower!

It can be served in place of mashed potatoes but this is way better than such plebeian fare. 😉

K

Deluxe Mashed Cauliflower

INGREDIENTS

1 head steamed cauliflower
1 cup heavy whipping cream (to start; may use a tad less)
1 cup grated Parmesan Regianno cheese (to start; may use a tad less)
1/2 teaspoon salt (or to taste)
fresh cracked black pepper, to taste
5 tablespoons whipped cream cheese
1 tablespoon bacon fat

DIRECTIONS

Using a food processor, add the cauliflower, approximately half of the cream, approximately half of the Parmesan, and the remaining ingredients. Blend until fluffy and creamy, adding additional cream for texture and Parmesan for flavor as needed.

CREDITS

Original recipe from How To Make Mashed Cauliflower, Because It Goddamn Tastes Great.

COOK’S NOTES: Might want to try developing a less fatty version. Current ideas include substituting roasted garlic for bacon fat, milk for cream, and sour cream for cream cheese.

Black-Eyed Pea Casserole

This is creamy, savory, delicious dish can serve as a side or a small entree. Don’t forget the sour cream–it really makes the dish. Best wishes for the new year!

K

Black-Eyed Pea Casserole, aka New Year's Casserole

INGREDIENTS

1 small package Owen’s breakfast sausage (16 oz.)
¼ large onion, chopped
3 cans black-eyed peas, strained
1 can cream of mushroom soup
1½ cups grated cheese (e.g., monterrey jack, colby, cheddar)
sour cream (for serving)

DIRECTIONS

Preheat oven to 350 degrees F.

Cook the sausage and onions together over medium-low heat, breaking the sausage into small pieces as it cooks. When sausage is browned and onions are tender, turn off heat and strain.

Mix up everything EXCEPT THE CHEESE (and sour cream). Put the mixture in an 8″ x 8″ ungreased casserole dish and top with the cheese. Bake at 350°F for 20 minutes or until heated through and the cheese is all melted.

Serve with a dallop of sour cream.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Cook’s Notes: Next time try marinating the Brussels sprouts in salt + balsamic vinegar before steaming. Then taste before sprinkling with (sea?) salt in preparation for roasting.

INGREDIENTS:

1 lb Brussels sprouts, washed, trimmed, and cut in half
approximately 1/4 cup of balsamic vinegar + more for basting
2 tablespoons olive oil
salt and cracked pepper, to taste

OTHER ITEM(S) NEEDED: Ziploc Zip ‘n Steam bags, Roasting pan or baking sheet, Cooking Spray

DIRECTIONS:

Preheat oven to 375 degrees F.

Add the Brussels sprouts, balsamic vinegar, and olive oil to a steam bag. Cook according to steam bag instructions until tender. I find most vegetables require a little more time than the instructions indicate, but then I’m southern. 😉

Prepare the roasting pan or baking sheet with cooking spray. Empty the steam bag contents onto the pan or sheet then arrange the Brussels sprouts in a single layer, cut side down. Sprinkle generously with salt and pepper.

Roast the Brussels sprouts for 10 minutes. Flip the Brussels sprouts over so that the cut sides face up. Baste with more balsamic vinegar and roast for another 10 minutes.

Remove from the oven and serve immediately.

CREDITS

Adapted from http://detoxinista.com/2012/11/balsamic-roased-brussels-sprouts/