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Category Archives: Side Dishes

GREEN BEANS Y’ALL WONT BELIEVE and ARKANSAS GREEN BEANS

02 Saturday Jul 2016

Posted by Ceri Wilkin in Recipes, Side Dishes

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bacon, baked, dinner, easy, family, friends, quick

I recently experimented with two canned green bean, bacon dishes, both which were baked in the oven. Cooking one lot because I can never resist trying a recipe that someone is so excited about they declare it in the title and the second batch for friends and family at our lake house, to accompany the grilled chicken I had prepared for dinner.

GREEN BEANS Y’ALL WONT BELIEVE

green beans yall wont believe

1/2 pound bacon, chopped into bite-sized pieces and fried, reserving 3 tablespoons grease

6 cans whole green beans, drained (I used less)

6 tablespoons sugar

6 tablespoons white vinegar

2 packages slivered almonds

Place drained green beans in a casserole dish. Mix 3 tablespoons bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through. Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds. Bake at 325F for 25 to 30 minutes.

Enjoy!

Recipe adapted from A Little Salty With The Sweet (from the adorable Sophie Hudson), 2013

boomama.net/

ARKANSAS GREEN BEANS

arkansas green beans

2 (15-ounce) cans green beans, drained

8 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Heat oven to 350F. Place the drained green beans in a 9-by-13-inch baking pan.

Cook bacon about half way, chop and place on top of green beans.

Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered for 40 minutes.

Enjoy!

Recipe adapted from The Dining Guide, April 2016

www.nwaonline.com/dining/

 

MAPLE DILL CARROTS and SWEET PEA AND DILL SALAD

12 Tuesday Apr 2016

Posted by Ceri Wilkin in Recipes, Side Dishes

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easy, kids, quick, retro, vegetable

I chopped and stirred the abundance of dill I had in the refrigerator into these sweet, retro side dishes.

MAPLE DILL CARROTS

maple dill carrots

2 to 3 cups peeled and sliced carrots

2 tablespoons butter

2 tablespoons brown sugar

1 1/2 tablespoons chopped fresh dill

salt and freshly ground black pepper

Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat, simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar and dill and season with salt and pepper.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

SWEET PEA AND DILL SALAD

sweet pea and dill salad

4 cups blanched green peas

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1/4 cup chopped fresh dill

freshly ground black pepper to taste

Place peas in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons of dill. Add to peas and toss to coat. Sprinkle remaining dill on top. Cover and chill for 2 hours before serving.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

CHERRY APPLE WALNUT QUINOA SALAD

15 Tuesday Mar 2016

Posted by Ceri Wilkin in Recipes, Side Dishes

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dinner, easy, healthy, lunch, quick

This delicious salad was a beautiful accompaniment to roasted pork tenderloin, and made a wonderful lunch the next day.

CHERRY APPLE WALNUT QUINOA SALAD

cherry apple walnut quinoa

1 1/2 cups chicken broth

1 cup uncooked quinoa

1 apple, cored and chopped

3 tablespoons olive oil

1 1/2 tablespoons Dijon mustard

1 teaspoon maple syrup

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cinnamon

1 cup chopped walnuts

1/2 cup dried cherries

Bring broth and quinoa to a boil in a saucepan over medium heat, then reduce heat to low and simmer, covered, 13 minutes. Add apple and simmer, covered, until broth is absorbed and quinoa is tender, about 2 minutes more.

Whisk together oil, mustard, maple syrup, salt, pepper and cinnamon in a large bowl. Add quinoa mixture, walnuts and cherries, and stir to combine.

Enjoy!

 

ROASTED BEET SALAD and BAKED BEETS IN BECHAMEL SAUCE

07 Sunday Jun 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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balsamic vinegar, béchamel sauce, beets, delicious, easy, fresh nutmeg, garlic scapes, healthy, marinated, pesto, pine nuts, quick, red, roasted, shallot, white wine, yellow

While browsing the produce at the local supermarket, I discovered garlic scapes attractively arranged between the more familiar lettuces and leeks. I brought a bunch home, but then realized I had no idea what to do with them.

garlic scapes

As luck would have it, I found the recipe for this Roasted Beet Salad while reading a magazine during my morning walk on the treadmill, and was eager to try it. We loved the flavorful combination of the marinated beets paired with the subtle garlic flavor of the pesto, and because my husband had enthusiastically bought so many beets, we had enough to make another dish.

ROASTED BEET SALAD

roasted beet salad

6 to 8 red and yellow beets, scrubbed

salt and freshly ground black pepper

1/2 teaspoon onion powder

2 tablespoons balsamic vinegar

1/3 cup fresh basil

1/2 cup garlic scapes, coarsely chopped

1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350F oven

juice from 1 lemon

3 tablespoons olive oil

Heat oven to 375F. Wrap each beet in foil, place on baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into slices. Combine onion powder and vinegar in a bowl, season with salt and pepper. Toss in beets and marinate for 30 minutes. Puree basil, garlic scapes, pine nuts, lemon juice and olive oil in a food processor, season with salt and pepper. Arrange beets on serving dish and garnish with pesto.

Enjoy!

Recipe adapted from Self Magazine, May 2015

www.self.com/

BAKED BEETS IN BECHAMEL SAUCE

baked beets in bechamel

4 beets, cut into 1/4-inch slices

1/2 cup water

3 tablespoons butter

1 shallot, finely chopped

3 tablespoons flour

1 cup milk

1/4 cup white wine

salt and freshly ground black pepper

pinch of freshly grated nutmeg

Heat oven to 425F. Arrange beet slices in a 9 by 13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender. Peel.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges.

Enjoy!

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by Ceri Wilkin in Recipes, Side Dishes, Soup

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Tags

bacon, beer, blue cheese, cabbage, leeks, potatoes, St Patricks day

Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

ROASTED QUINCE AND MIXED WINTER VEGETABLES and POACHED QUINCE SALAD

10 Saturday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad, Side Dishes, Vegetables

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garlic, honey, Manchego cheese, parsnips, potato, proscuitto, quince, red onions, rosemary, sweet potato, walnut oil, walnuts

I remember the wonderful quince jelly my Grandmother made, from the fruit she gathered from the tall trees behind the house she lived in when I was a kid. Surrounded on one side by a lively, colorful flower garden, and backed by a large and wondrous vegetable garden, it was a magical place, made even sweeter by her beautiful jelly.

I wanted to keep my first experience cooking quince, as easy as possible, so simply chopped and roasted it. The first time I attempted this, I couldn’t find quince, so substituted pears – I was disappointed and apologized dejectedly to our guests (the recipe follows). However, almost a year later, to my great joy, I discovered quince in the supermarket around the same time I found this recipe. Due to my lack of knowledge, I was a little uncertain whether the fruit was even ripe, but went ahead and cooked it anyway. Maybe not as delicious as my Grandmothers jelly – but a pretty good first attempt.

ROASTED QUINCE AND MIXED WINTER VEGETABLES

roasted vegetables 1

4 to 6 quince, cored and cut into 1/4 inch wedges

1 head garlic, cloves separated

4 potatoes, cut into cubes

3 sweet potatoes, peeled and cubed

4 parsnips, peeled and cut into 1-inch pieces

4 red onions, peeled and cut into wedges

5 sprigs of rosemary

1/4 cup olive oil

1/2 cup walnut oil

salt and freshly ground black pepper to taste

1/3 cup toasted walnuts, coarsely chopped

Heat oven to 400F. In a large mixing bowl, combine all ingredients except walnuts, tossing well to coat vegetables in oil. Divide vegetables, spread out in a single layer among two large baking sheets or roasting pans.

Place in oven and bake until vegetables are tender, caramelized and slightly charred, about 1 hour. Stir vegetables several times and switch pans between racks at least once during roasting.

Remove from oven and transfer to a serving bowl. Adjust seasoning if needed and scatter walnuts over the top.

Enjoy!

Recipe adapted from The Wall Street Journal, October 2013

online.wsj.com/public/page/magazine-food.html

POACHED QUINCE SALAD

poached quince salad

FOR THE POACHED QUINCES (PEARS!)

1 pound quinces (or pears)

2 tablespoons of honey

zest from 1 lemon

FOR THE SALAD

arugula

4 ounces thinly sliced prosciutto, cut into 1/4 inch wide ribbons

2 tablespoons olive oil

salt and freshly ground black pepper

1/3 cup coarsely chopped toasted, salted almonds

1 to 2 ounces of Manchego cheese

4 teaspoons of balsamic vinegar

MAKE THE POACHED QUINCES (OR PEARS)

Peel, quarter and core each quince (or pear). Put the fruit, honey and lemon zest in a 3-quart saucepan. Add enough liquid to cover mixture by 1 inch. Bring to a boil over medium high heat. Cover with a lid that is smaller than the saucepan to submerge the fruit. Reduce heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes (pears will take less time). Let them cool in the cooking liquid.

ASSEMBLE THE SALADS

Toss the arugula, proscuitto, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among plates. Slice the quinces (or pears) and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 teaspoon of the balsamic vinegar.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2011

www.finecooking.com/recipes

 

BROCCOLI SALAD

04 Sunday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad, Side Dishes

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almonds, broccoli, cranberries, edamame, family

I love the modest dressing on this lovely Broccoli Salad. Also the delightful addition of dried cranberries and edamame – which elevated it above the ordinary, rather homely American staple. It was one of the dishes I made for our family Thanksgiving dinner, although it would be great at any family gathering.

BROCCOLI SALAD

broccoli salad

Whisk one tablespoon honey, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 2 tablespoons of apple cider vinegar in a large bowl. Add 4 cups of steamed broccoli florets, 1/2 cup dried cranberries, 1 cup edamame, and 1/4 cup toasted slivered almonds.

Enjoy!

Recipe adapted from Parenting, July 2013

www.parenting.com/recipes

BALSAMIC MAPLE ACORN SQUASH and OLIVE ALMOND GREEN BEANS and BACON RANCH ROASTED CAULIFLOWER

24 Monday Nov 2014

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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acorn squash, almond, bacon, balsamic, cauliflower, green beans, maple, olive, ranch

Delicious ideas for Thanksgiving sides to compliment your Turkey.

BALSAMIC MAPLE ACORN SQUASH

balsamic maple acorn squash

Heat oven to 400F. Cut 1 acorn squash lengthwise in half, remove and discard seeds. Place squash halves, cut sides down on a cutting board. Cut each half crosswise into 6 slices, place in a large bowl. Mix 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 3 tablespoons of maple syrup and 1/2 teaspoon of ground nutmeg until blended. Add to the squash, toss to evenly coat. Spread onto a foil-covered rimmed baking sheet. Bake for 45 minutes, or until squash is tender, turning after 25 minutes.

Enjoy!

Recipe adapted from Kraft Foods

www.kraftrecipes.com/

OLIVE ALMOND GREEN BEANS

green beans with olives

Cook 1 pound of trimmed green beans in boiling water in a large saucepan for 3 minutes or until crisp tender, drain well. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan, swirl to coat. Add green beans, 1/4 cup sliced toasted almonds, 3 tablespoons chopped pitted kalamata olives, and 1 tablespoon grated lemon rind. Season to taste with salt and pepper. Cook bean mixture 2 minutes, tossing well.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

http://www.cookinglight.com/

BACON RANCH ROASTED CAULIFLOWER

cauliflower with bacon

Heat oven to 450F. Toss 4 cups cauliflower florets with 1/3 cup ranch dressing in a medium bowl. Spread onto a foil-covered rimmed baking sheet. Bake for 20 minutes, or until tender. Place in a medium bowl, add 6 slices of cooked and chopped bacon, and 2 thinly sliced green onions, mix lightly.

Enjoy!

Recipe adapted from Food and Family, Fall 2014

http://www.kraftrecipes.com/

CARAMELIZED BRUSSELS SPROUTS WITH LEMON – FAYETTEVILLE PILATES AND BARRE

09 Thursday Oct 2014

Posted by Ceri Wilkin in Recipes, Side Dishes, Vegetables

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brussels sprouts, caramelized, lemon

Friends from Louisiana came and spent the weekend with us, and her daughter had never before tried brussels sprouts, although she had seen them in the supermarket and pointed out the “cute baby lettuces”.  This is one of my favorite ways to cook brussels sprouts, the caramelization brings out a little sweetness and the lemon brightens the flavor – delicious!

CARAMELIZED BRUSSELS SPROUTS WITH LEMON – FAYETTEVILLE PILATES AND BARRE

caramelized brussels sprouts

1/4 cup olive oil

4 cups brussels sprouts, rinsed, trimmed and halved lengthwise

salt and freshly ground black pepper

2 tablespoons water

lemon zest

juice from half a lemon

In a large nonstick skillet, heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, be slightly tender. Remove cover and increase heat slightly. When cut sides are well caramelized, toss brussels sprouts in pan, sprinkle with lemon zest and drizzle with lemon juice and sprinkle with more salt and pepper to taste.

Enjoy!

Recipe adapted from Better Homes and Gardens All Time Favorites, 2013

http://www.bhg.com/

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES – FAYETTEVILLE PILATES AND BARRE

28 Thursday Aug 2014

Posted by Ceri Wilkin in Salad, Side Dishes

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arugula, goat cheese, grilled corn, Kalamata olives, lima bean, shallot, tomatoes

This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES 

grilled corn and lima bean salad

3/4 cup olive oil

2 tablespoons apple cider vinegar

1 large shallot, finely chopped

6 ears of corn, husked

2 cups frozen baby lima beans

2 bunches arugula, thick stems trimmed

2 cups halved cherry tomatoes

1 cup crumbled goat cheese

1 cup halved pitted kalamata olives

Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.

Enjoy!

Recipe adapted from Bon Appetit, July 2003

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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