Just another site

Tag Archives: side dish

Simple Black Beans and Rice

In an effort to jazz up taco night, I decided to make black beans and rice as a side dish to accompany our beef tacos and green salad. This recipe was easy, and it was a big hit with adults and kids.

The Ingredients:

  • bbandr1 teaspoon olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2/4 cup uncooked white rice (I used jasmine)
  • 1.5 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3.5 cups canned black beans, drained and lightly rinsed

The Instructions:

  • In a pot over medium-high heat, heat the olive oil and then add the onions and garlic, sautéing for 4 minutes.
  • Add the rice and sauté for another 2 minutes.
  • Add the broth, bring to a boil, cover and lower the hear and cook for 20 minutes.
  • Add the spices and the black beans.

There were no leftovers.


No More Mushy Cauliflower

parmesan-roasted-cauliflowerThe cauliflower of my childhood took one of two forms: The frozen variety, in which the steamed or boiled veg took on a sponge-like quality; and the raw variety, OK to dip in dressings at a party, but not really acceptable on the dinner plate. A very simple seasoning and roasting has made this winter vegetable a side dish staple, and I hope you enjoy it as much as I do.

The Ingredients

  • 1 head of cauliflower
  • 1 medium onion, sliced
  • 4 sprigs of fresh thyme
  • 4 unpeeled cloves of garlic
  • 3 Tablespoons olive oil
  • kosher salt
  • freshly ground pepper
  • 1/2 cup grated Parmesan cheese

The Directions

  • Preheat your oven to 425 degrees — nice and hot
  • Cut the cauliflower into bite size florets
  • Toss cauliflower on baking sheet with the onion, thyme, garlic and olive oil; season with salt and pepper
  • Roast, stirring and tossing occasionally for 35 or so minutes until the cauliflower is almost tender
  • Sprinkle with Parmesan and continue to roast another 10 minutes more (cauliflower should then be tender)


PS – Discard the thyme and garlic cloves.

Decadent Creamed Corn

creamed cornThis dish was recently requested by my mom – I had actually forgotten about it. It is sweet, creamy and definitely decadent. Enjoy!

The Ingredients:

  • 2 (10 ounce) packages of frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons flour
  • 1/4 cup freshly grated Parmesan cheese
The Instructions:
  1. In a deep skillet or saucepan over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
  2. Whisk together the milk and flour, then add to the corn mixture.
  3. Cook over medium heat, stirring, until the mixture is thickened and the corn is cooked through.
  4. Remove from heat and stir in the Parmesan cheese until melted.
I had doubled the recipe and had quite a bit leftover, and my mom suggested I add it to broth and make a corn chowder. I’ll let you know how that goes!

Best Applesauce Ever

I seriously doubt I will ever buy applesauce from a jar ever again. OK, maybe if I’m really sick and just want applesauce or something! But, it won’t be the same …. this is pretty fail-proof, and it’s delicious.

The Ingredients

4 medium-sized apples
– 1/4 cup of sugar
– 3/4 cup of water
– a few shakes of ground cinnamon (sorry, I can’t be more specific)

The Instructions

1. Peel and core your apples. I have a Pampered Chef apple peeler/corer that my mother-in-law gave me, and it’s fabulous. If you don’t have something like it, I recommend getting one.

2. Cut your apples into quarters.

3.  Put the apples, sugar, cinnamon and water into a 2-quart pan.

4. Cover and cook at medium heat for about 20 minutes.

5. Let the apples cool a bit. Then, you can either mash them with a potato masher OR put them into a blender and blend the apples until they are smooth. I prefer to blend them. They come out so much more decadent. I don’t know how, but they do.