Posts tagged ‘side dishes’

Eggrolls

I often make eggrolls with some grated carrot, sweet and
hot peppers, green onion, cabbage, soy sauce, ginger and
a little sherry to taste.

The filling needs to be cooked well in advance to cool, because it will
tear the homemade wrappers if hot.

The wrappers are

2 c all purpose flour
1/2 t salt
1 beaten egg
about 1/2 c water ( more or less) to form a stiff dough.

Let the dough rest about 10-15 minutes then roll and cut to size.

Place in cooled filling, roll and then pop into your deep fryer. I usually get 8 – 10 large rolls, according to how much cabbage I have used.

Drain on paper towells and
they come out looking something like this.

September 17, 2008 at 10:11 pm 7 comments

4th Weekend

Our 4th weekend went well. Our quiet island in our back yard went from this -

To this -





While we had so much to eat, one of the main attractions besides the fireworks

was this potato salad that I made.

I am posting it here so I don’t ever loose the recipe.

I got it from allrecipes.com( link to site at bottom of post), although I changed it up to include boiled egg, red peppers, and a bit more dressing and mayo.

It was such a hit along with the backyard camping.

How many people can say they have such a great camp site right in their own backyard? Not many I believe.

It is a task frying bacon for a crowd on a three burner stove.

But on with the star recipe – ( I meant to add that this only serves about 8 people so if you have a large crowd double or triple the recipe)



Tangy Dill Potato Salad

* 3 pounds new potatoes — scrubbed and
quartered
* 1/2 cup Italian-style salad dressing
* 3/4 cup mayonnaise
* 1/4 cup chopped green onions
* 2 teaspoons chopped fresh dill
* 1 teaspoon Dijon mustard (optional)
* 1 teaspoon lemon juice
* 1/8 teaspoon pepper

1. Bring a large pot of water to a boil. Add potatoes, and cook for about 10 minutes, or until tender. Drain, and set aside to cool.
2. Meanwhile, in a large bowl, stir together the salad dressing, mayonnaise, green onions, dill, mustard, lemon juice, and pepper. When the potatoes are cooled, stir into the bowl until coated. Refrigerate for a couple of hours to blend flavors before serving.

source – allrecipes.com

July 7, 2008 at 5:35 am 6 comments

Basil Mashed Potatoes

The weather has been odd because March was warm, but April and May were wet and cool. Now that it is the first week in June it has gotten so hot!

I am glad that the warmer weather has come because the cool wet stuff was being unkind to my garden basil. I had to buy some on my last shopping trip since my own was not growing very well. It looks like it is beginning to take off now but I have to think of ways to use up what I bought.

This recipe for Basil Mashed Potatoes is something I will be making again, to use up the store bought and into the summer as my garden basil comes out of the slump it has been in. I paired the potato with a simple Rosemary and Garlic Roasted Chicken Thighs. Wonderful.

Rosemary and Garlic Roasted Chicken Thighs – 4 servings 292 calories each

1 1/2 pounds chicken thigh
1/4 cup lemon juice
2 cloves garlic — minced
2 tablespoons fresh rosemary — chopped
1 teaspoon salt
1/2 teaspoon pepper

In a freezer bag place your chicken thighs and cover with the remaining ingredients. Allow to marinate at least 4 hours or longer.

Preheat oven to 400 degrees. Remove thighs from the marinade and place on a roasting pan. Bake 35 – 40 minutes or until juices run clear.

4 servings – 292 calories each
——————————————-

Basil Mashed Potatoes – 4 servings 190 calories each

5 each medium potato — peeled
water
4 tablespoons light sour cream
3 tablespoons heavy cream
1 tablespoon butter
2 tablespoons fresh basil — chopped
salt and pepper — to taste

Boil the peeled potatoes in water until soft. With a potato masher mash the drained potatoes with the remaining ingredients. Serve warm.

June 5, 2008 at 2:23 am 1 comment

Dill and Colby Mashed Cauliflower – WHB

Weekend Herb Blogging is being hosted by Maninas: Food Matters. Check them out to see the WHB roundup this week.

Link To WHB Roundup

Since dill is dominating my herb garden right now I figured I needed to
blog about it.

What better way to feature dill than, Weekend Herb Blogging,
the great event started by Kalyn of Kalyn’s Kitchen? For more great WHB roundups check out Kalyn’s archives.

Dill and Colby Mashed Cauliflower is my featured recipe with dill as the featured herb.

Just break a head of cauliflower into florets

and cook in a pressure cooker in salted water about five minutes.

You can save much energy by using a pressure cooker because the cauliflower would normally cook in about 10-15 minutes. But pressure that stuff and cook it in 4-5 minutes.

I own three pressure cookers. One that you see here.

One larger one for my canning and a small microwave cooker.
Here is a pic of the micro cooker.

The one thing you need to watch when pressure cooking is that you keep the steam holes unblocked. See the steam holes on the micropressure cooker.

If they block then BAM..You have problems. If they don’t block then you save energy and time!

After cooking the florets drain them well. Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill. Mash the florets a bit then add one teaspoon lemon juice and 3 tablespoons of heavy cream with the colby.


Dill and Colby Mashed Cauliflower – 4 servings 156 calories each

1 head cauliflower, head — broken up
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper — to taste
3 tablespoons fresh dill weed — chopped
3 tablespoons heavy cream
2 ounces colby cheese — shredded

Break a head of cauliflower into florets and cook in a pressure cooker in salted water about five minutes.
After cooking the florets drain them well.

Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill.
Mash the florets a bit then mix in one teaspoon lemon juice and 3 tablespoons of heavy cream and the shredded colby.

Serve warm.

June 2, 2008 at 10:50 am 21 comments


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