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Brown Garlic Sauce

10 Jul


This is the salty, garlic sauce that I never made but loved it in the Chinese food.

2/3 cup low sodium soy sauce. Only use low sodium or else it will be too salty.

1 cup low sodium chicken stock

1/3 cup rice wine

4 tablespoons sugar

1 tablespoon sesame oil

1/2 teaspoon black pepper

2 tablespoons oil

3 tablespoons minced garlic

2 tablespoons minced ginger

2 tablespoons corn starch

2 pounds ground pork

Mix the soy sauce, broth, wine, sugar, sesame oil and pepper together. Set aside

Heat the 2 tablespoons oil

Add the garlic and ginger

Cook for one minute

Add the pork and cook till well done

Add the sauce and bring to a boil

Mix the cornstarch with two tablespoons of the meat juices till it is dissolved

Add the cornstarch and cook till it starts to thicken

Serve with white rice

This is not a pretty dish but it is really good.


Potato Skins

4 Nov


Every time I take out my potato peeler I say “what a waste.”

Today is cold and I wanted soup so I decided to make my Moms sausage soup that I blogged years ago.

You have to peel six potatoes but this time I peeled them with a knife and saved the peels.

I put three tablespoons of oil in a frying pan and threw the potatoes in.

Season them with salt pepper and about 1/4 teaspoon onion powder.

Cook on medium high heat and don’t move them till the underside is brown

Turn them over and put into a hot 450 degree oven for another 15 to 20 minutes.

Top with salsa, cheese, scallions, olives, jalapeños or sour cream.

Serve with or before your soup.

Give yourself  ten dollars for making potato skins nachos.

I love making two meals at once.

I will also do this with my sweet potatoes.

Broccoli and Cheese Calzones

6 Apr


One pound of pizza dough

One bag of frozen broccoli crowns defrosted.

4 cloves chopped garlic

6 tablespoons olive oil

One teaspoon salt

1/2 teaspoon red pepper flakes

Four slices provolone cheese cut in half

Four slices Muenster cheese cut in half

Preheat the oven to 450 degrees

Grease a pizza pan with crisco

Set on the side.

Heat the olive oil and brown the garlic.

Add the defrosted broccoli and stir fry for three to four minutes

Add the salt and pepper.

Taste to see if you would like more salt.

Cut the dough into 8 pieces,

Flatten each piece into a thin disc.

Place one half a slice of the provolone and Muenster cheese on each piece of dough.

Top with the broccoli.

Fold over like a turnover making sure it is sealed and place on the pizza pan.

Make sure you use all the broccoli in the eight calzones because you want a full calzone so stretch the dough a little.

Believe me it works and the calzone will be nice and full.

Bake for 12 to 14 minutes or until they are nice and brown.

My family likes them a little light and underdone.

I’ll eat them anyway they come out because I love them.

Whipped Cauliflower

21 May

Whipped Cauliflower

So easy, so good and so good for you.

One head of cauliflower

One tablespoon butter

1/4 to 1/2 cup milk or chicken broth

1/2 teaspoon salt

The amount of liquid depends on how big the cauliflower is.

Steam the cauliflower


Put everything in the food processor and whip till smooth

Taste for extra salt and add extra butter on top

Tastes like mashed potatoes

I fooled my kids for years.

I do serve this with Angies’ peas.

This is a great combination and two vegetables in one meal.


Patty’s Cheese Squares

21 Oct

Cheese Squares

My sister Patty would make these squares and bring them to our Moms. They would disappear.

The great thing about them is that you can use broccoli, spinach, asparagus or whatever other vegetable you like.

Today I decided to use broccoli because I had a lot leftover.

One pound of  cooked , chopped broccoli

One pound of cottage cheese

1/2 pound of  cheddar cheese

1/4 pound muenster

1/2 pound mozzarella cheese

1/4 pound american cheese

1/8 cup flour

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

6 well beaten eggs

Mix everything together.

Grease a deep dish 9 x 9 pan

Place the filling inside.

Bake at 400 degrees for  at least a 1/2 hour or until it is set in the middle.

This is a great recipe for using leftovers like chopped steak or pork.

I have sautéed onion and peppers with the vegetables or meat.

Just keep the basic egg, cheese, flour and condiments and you can add anything you want.

If you are using spinach make sure it is squeezed dry.

These can also be made in mini or regular muffin tins just adjust the time.

Use muffin tin liners to avoid a messy clean up.

If you want to really go wild, use crispy bacon, cooked sausage or diced ham.

Very forgiving recipe.

These freeze nicely.



Cheese Crisps

14 Oct

Cheese Crisps

I always wanted to make these cheese crackers.

Since I was having a pretty healthy meal I decided to make these tonight.

They are crisp, cheesy and salty.

One cup of parmesan, asiago or cheddar cheese.

1/2 tablespoon flour

1/8 teaspoon corse black pepper

Mix everything together.

Heat a non stick skillet and coat with some  olive oil.

Place about three tablespoons of the cheese mixture in the pan and make sure it is nice and thin.

Wait until you see the outside edges turn brown then turn over with a spatular and cook the other side.

They should be golden brown, thin and crispy.

Serve with your salad or vegetables.

I served them with steamed broccoli and salad.

These crackers are a great change from the ever so delicious homemade croutons.


Potato Pie

9 Sep

Potato Pie

This is a takeoff  from the delicious potato knishes that you buy in any New York deli.

William Sonoma sells this great pie maker.

I make everything in it and today I made the potato pies.

One package of frozen empanada puff pastry

Five cups of mashed potato. Leftover potatoes are stiffer and drier so they  make a better filling.

Two large chopped onions

Two minced garlic cloves

One teaspoon of black pepper.

Salt to taste

Three tablespoons of butter

Saute the butter,garlic and onions till the onions are soft and light brown.

Mix them into the mashed potatoes and taste to see if you need more salt.

Add the pepper and combine well.

Heat the pie maker and place  one circle of dough into each well.

Fill each well with about a cup of the potato mixture.

Top with another circle of dough.

Cook until the crust in nice and brown.

Serve right away or put on a cookie sheet to heat up later.

I have frozen these pies and they are still pretty good.

A true New Yorker eats these with mustard.

My husband used to dip them in ketchup.

Something different then regular mashed potatoes and much prettier.