Here’s a different one, for me at least. I didn’t measure a whole bunch when I made these Green Beans with Peanut Sauce so I’ll try to approximate here. The green beans had a nice Asian sort of flavor with the peanut butter and sesame seeds. I’d do maybe a little more soy sauce and garlic…
Side Dishes
Things to Make with Leftover Potatoes: Baked and Mashed
I made baked potatoes the other night for dinner but one child didn’t eat hers so I was left with an extra, which I stuck in the fridge. The next morning at breakfast the same child begged for sauteed potatoes (just peeled, diced, and fried in a bit of olive oil and butter usually) but…
Acorn Squash Baked with Maple Syrup
In my continuing desire to expand my vegetable repertoire, I bought a couple of winter squash the other day. Tonight I was fixing baked potatoes and some chicken breasts that had been frozen in a marinade. I decided squash would go well and could be baked in the same oven. Efficiency! Often I cheat with…
Corn Fritters and More…
A friend dropped off a few ears of corn tonight, as she’d bought it yesterday then not cooked it and was going out tonight. I made corn fritters with some of it and then just sautéed the rest in a bit of butter, salted it, then added some 1/2 and 1/2. This very rough recipe…
Fried Cauliflower
I’ve been trying to find some ways to get more of a variety of vegetables into our diet. I know frying isn’t healthy, but if the oil is hot enough, the food doesn’t absorb too much. And the kids loved this! This was from an old Italian cookbook. I used half a cauliflower because I…