Side dishes – Page 5 – The Funky Oven

Fried rice

We totally Americanized this. We had it with a 5 spice, lime, and sriracha grilled pork chop and steamed edamame. I do not claim it to be anything more than a Missouri girl living in Texas and making fried rice…. but it is darn good.

1.5 cups jasmine rice – cooked and let cool

3 large white mushrooms chopped

4 green onions chopped

2 eggs – beaten

2 tablespoons butter

2 tablespoons sesame oil

1/4 cup low sodium soy sauce

1 cup frozen peas thawed

On medium heat, melt the butter in the sesame oil. Add the mushrooms, peas, and onions. Saute 2-3 minutes. Add rice. Cook until rice starts to sizzle/pop stirring often. Add soy sauce. Move the rice to one side. Add the eggs to the open side. Begin to stir the egg once the edges appear cooked. Slowly flip the egg until cooked fully (about 2-3 minutes). Mix all together while breaking the egg into pieces. Add soy sauce to taste.

Baked spring veggies

Garden creations, Side dishes

It really cannot get any more simple. A grilled piece of fish (salmon), tender white rice, and a baked vegetable dish makes a perfect light yet healthy meal. Not only is it good for us, the whole meal cooks in under 30 minutes.

2 roma tomatoes diced large

handful of cherry tomatoes sliced in half

1 onion thick chopped

1 zucchini thick chopped

1 yellow bell pepper thick chopped

2 tablespoons of butter

2 tablespoons of dried sweet basil

1 tablespoon fresh lemon juice

Bake in 350 degree oven for 15 minutes. Stir once after 7-8 minutes.

Easy garlic basil cheese toast

Bread, Side dishes

I kind of feel silly writing about something so simple. This is delicious.

Sliced french bread

2-3 cloves minced fresh garlic

3-4 tablespoons butter

basil paste – in the produce section in a tube

shredded parmesan cheese

I put the butter and garlic in a bowl and microwave it for 40 seconds total but stir after every 10 seconds. Allow to set for 2-5 minutes. Sprinkle the butter on sliced french bread. Cover each bread with a thin layer of basil paste. Sprinkle with parmesan. Bake at 425 for 5-10 minutes until desired firmness in achieved.

I elevate my bread on a wire rack because I like it super crispy. Also, I used to strain the garlic from the butter. My husband likes the garlic pieces so I started just leaving them in. You can do it either way.

Borracho beans

Side dishes

2 cans pinto beans drained

6 sliced bacon cooked

1 tablespoon grease from bacon

1 small yellow onion diced

1/2 green bell pepper diced

1/2 cup fresh cilantro chopped

1 cup chopped cherry tomatoes

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon cumin powder

1 can IPA beer

2 cups chicken broth

Place all in a saucepan. Cook on medium heat for 45 minutes to 1 hour. Stir occasionally. Salt to taste.

Granny’s crunchy pea salad

Side dishes

My Granny passed a few years ago. She could cook like no one else. Holidays were full of her famous dishes and this was one. My oldest daughter had a tea party at school. They painted tea pots and practiced tea service for months for thei. When asked to bring a dish, it was fitting that I bring Granny’s crunchy pea salad. Who knows where Granny found this recipe. It was likely in the Sunday paper way back in 1950. We never asked. It was always in a crystal bowl waiting for us every holiday for 38 years.

1 head of cauliflower – cut small no stems

1/2 cup green onion, chopped

1 packaged of frozed green peas, thawed

1/2 pound bacon, cooked and small chopped

2 cups shell pasta, cooked al dente and rinsed in cold water

1 cup cashews

2 stems celery, fine chopped

1 cup ranch salad dressing

1/2 cup sour cream

salt and pepper to taste

1 teaspoon dill

Mix all except bacon and cashews. Refrigerate overnight. The next day, mix and add salt and pepper as needed. If dry, add a little more ranch (2 tablespoons) mixed 1:1 with milk. Add cashews and bacon. Serve immediately.

I made my own ranch dressing which I do not think she did. It was fabulous. Everyone was pleased!

Light cowboy caviar dip

Side dishes, Snacks

On chips, with grilled chicken on corn tortillas, on a quesadilla…. when is this not good?

1 can pinto beans drained and rinsed

1/2 red onion small diced

1 large avocado diced

1 large lime juiced – about 1/8 cup or slightly more

1 roma tomato diced seeds are okay

1/2 large green bell pepper diced small

1 cup fresh cilantro chopped

1 can Rotel not drained

1/2 teaspoon cumin

salt and black pepper to taste

Mix it all up and enjoy.

Here is how my recipe is different. I do not think the corn is needed. I do not enjoy canned corn’s flavor. Second, the acidity from lime is just enough where vinegar and oil (or italian dressing) are not needed. It really just adds calories. There are over 600 calories in 1/3 cup of oil. Third… fresh jalapeno is not my favorite. I like them better cooked. The Rotel tomatoes add a little liquid and spice without the super fresh jalapeno kick.

Keep this refrigerated. Best eaten within the same day of making.

Oh yes. I almost forgot. Tortilla chip are fried. You can bake flour and corn tortillas in the oven at 325 degrees for 10-12 minutes to turn them into chip. Cut them first into triangles with a pizza cutter. This is a less salt, less fried, and more filling alternative.

Mexican red rice

jalapeno, Side dishes

This rice side dish is my favorite on enchilada or tamale nights. I searched forever for the best recipe. I tried probably like 30 in the past 10 years. I will never try another one again! This one never fails. I found it on geniuskitchen.com. Again… I did not create this… but I must re-share something so perfect. Okay I might have changed like 2 things.

2 cups canned petit diced tomatoes – do not drain

1 tablespoon tomato paste

1 cup diced yellow onion

2 cups batsmati rice – rinse under cold water in a mesh strainer

1/4 cup canola or vegetable oil

4 cloves garlic, minced

2 cups chicken broth or 2 cups water and 2 chicken bouillon cubes

Juice from one lime – 1 tablespoon or so

1 teaspoon cumin

1/2 teaspoon salt

I use my dutch oven for this recipe. Preheat the oven to 350 degrees. Place the oil in the pot and warm it over medium to medium high heat. Add the rinsed rice and cook this until slightly browned (6-7 minutes). Add the onion and garlic. Cook 1-2 more minutes stirring constantly. Add the tomatoes, paste, lime juice, chicken broth, salt and cumin. Bring this to a gentle boil. Cover immediately and place the whole dutch oven into the oven. Bake for 30-35 minutes. Remove it from the oven and fluff the rice. Do not stir too much or it will get mushy. Allow it to cool for a bit, then stir again. This is really good leftover or with refried beans inside of a tortilla.

I think the original recipe calls for fresh jalapeno as well. I do not like my rice with heat. I feel as though the rice is the calm to the spice in the food. If I were to add it, I would dice it and add it to the recipe at the same time as the onion and garlic.

Sauteed brussel sprouts

Side dishes

Sometimes the most simple things are the best. There is not always a need for fancy spices or complicated recipes. I mean… I cannot claim this as something I invented but it sure is pretty.

sliced brussel sprouts – 4 cups

2 tablespoons butter

salt and pepper

one sliced shallot

Saute this on medium heat until browned. About 15-25 minutes or so. Stir often.

Light and spicy broccoli cheese casserole

Side dishes

OMG! Tis the season for comfort food. I made this up last night. It might be the best broccoli cheese casserole I have ever made. Again…. there is no cream sauce in a can or milk. Just a little butter and cheese.

1.5 cups cooked white rice

1 pound fresh broccoli – steam and chop

4 tablespoons butter

1/2 of a roasted poblano

2 cloves of garlic

5 tablespoons of flour

1/2 teaspoon onion powder

2 cups chicken broth

1 teaspoon white pepper

2 cups shredded sharp cheddar cheese

1 cup grated parmesan… not powdered

1 cup of French’s new jalapeno crisps

After I steamed the broccoli and made the rice, I let them cool and worked on the sauce. Preheat the oven to 350 degrees. Melt the butter in a saucepan over medium heat. Add the garlic and chopped roasted poblano pepper. Cook about 3-5 minutes. Add in the flour. Slowly…. very slowly…. add the chicken broth stirring constantly so it does not clump. It needs to be added a few tablespoons at a time. Continue stirring constantly until thickened. Add in the onion powder and cheddar cheese. Stir until melted and thickened. Remove from heat. Salt to taste. I added 1 teaspoon. Add in the rice and chopped broccoli. Pour into prepared 8×12 casserole pan. Top with parmesan and then crispy jalapeños. Bake uncovered for 30 minutes.

This was so yummy. I enjoy casserole type foods but I really do not like feeling like I ate a stick of butter or drank a cup of heavy cream. This really satisfied my every need. We served it with simple grilled chicken.

Easy black beans

Garden creations, jalapeno, Side dishes

This side dish is so simple. It really can go with any meal, but my favorite is to have it with tacos, over nachos, or with smoked pork and rice. It has no added oil or fat. The flavor all comes from vegetables.

1 can black beans – drain and rinse

1/4 cup diced red bell pepper

1/4 cup diced yellow onion

1 small jalapeno – sliced

1/4 tomato diced – any kinds work

1 tsp cumen

1.5 cans of water – use the rinsed bean can

1 tsp chicken bouillon

1 handful fresh cilantro leaves

Combine all ingredients in a saucepan and cook on medium heat for about 15-20 minutes or until the liquid turns a bit cloudy.

This never quite tastes the same. Sometimes I add a bit of leftover bacon. Sometimes I add fresh garlic. It is always fantastic. I have to say the combination above is my favorite. Tonight i made the same thing bit with pinto beans instead of black beans. Still wonderful!

Here are the peppers I picked yesterday. It is November and the garden is still going strong!

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