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Recipes

Filtering by Tag: Sides

Crockpot Green Bean Casserole

Tabitha Helms

On Monday we had a potluck at work with the theme "Thanksgiving Foods." I think it's a little strange to do that right before a holiday that stages itself around a big meal. But maybe that's just because I don't like eating holiday foods more than once. I waited and waited to write on the sign up sheet what I was bringing so I could be inspired, but that wasn't very helpful. I ended up being left with sweet potato casserole or green bean casserole--both dishes that need to be served hot to be properly enjoyed. Now, I should probably let you into one of my quirks to better understand my frustration. I feel very strongly that if I'm going to take time and put in effort to cook something delicious, then it is only fair that others enjoy it as it is meant to be enjoyed. If I cook a food that is meant to be eaten hot, then I can get pretty irritable if you sit around working on something else while your plate of food gets cold. (Thankfully, my fiancé is quite patient with me and my idiosyncrasies!) Because of my picky nature when it comes to my cooking, I wasn't thrilled about making either casserole dishes. I decided to call on Pinterest to help me find one that could be easily made in the crockpot.

Lo and behold, I discovered a recipe for crockpot green bean casserole on Passion for Savings. Her recipe was a little vague, so I thought I'd share with you what I did in hopes that you'll find clarity in your cooking of this delicious, easy, and popular potluck item!

Ingredients:

4 - 8oz cans of French Style Green Beans 2 - 8oz cans of Cream of Mushroom Soup 1 cup of Milk (I used skim) 1/2 Tsp Black Pepper 2 Cups of French’s Fried Onions

Directions:

Combine green beans, soup, milk, and pepper in your crockpot and stir. Cover and cook on high for 2 hours or low for 4 hours. Stir once or twice halfway through cooking so the top/edges don't burn. Top with onions and cook for 30 more minutes on high heat.

This recipe turns out a little soupier than when I bake it in the oven, but it still tasted delicious and was so easy and convenient. When the oven is being used for other important dishes like turkey, pie, and sweet potatoes, it's nice to have a different way of cooking some other sides.

Garlic Lemon Tilapia, Kale Chips, and Cucumber Salad

Tabitha Helms

Cooking for one is not nearly as fun, but for those of us that love to cook and don't want to resort to a microwave meal that tends to be not as healthy anyway, this combination is a good one for a night in. Gear up, this recipes got not one, not two, but THREE recipes for you to try out: Garlic Lemon Tilapia, Lemon Kale Chips, and Refrigerated Cucumber Salad! I had individually frozen, tilapia fillets in the freezer and some kale and cucumbers from our weekly, Urban Fresh Delivery box, so I pulled up my Healthy Eating pinboard and found some good ones!

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Garlic Lemon Tilapia By Shruti's Dilectable Dilites

Ingredients:

1 tilapia fillet, (defrosted if frozen) 2 cloves garlic, grated 1/2 T butter 1 T lemon juice 1 tsp parsley 1/4 tsp oregano (opt.) salt and pepper to taste

Directions:

Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add all but 1/4 T of the lemon juice, shut off flame, and remove from heat. Spray the bottom of a baking dish lightly with cooking spray and remaining 1/4 T of the lemon juice. Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish Bake at 400° until cooked, about 15 minutes. (or until semi-golden)

 

Lemon Kale Chips By Elana's Pantry

Ingredients:

1 bunch kale, washed 2 T olive oil 2 T lemon juice 1/4 tsp salt

Directions:

Cut stems off kale leaves and discard. Chop leaves and toss with olive oil, lemon juice, and salt. Spread out on a cookie sheet. Bake at 350 degrees for 10-15 minutes.

I like mine really crispy, so I'll cook them a little longer than that. They should shrivel up and turn a darker color. You can feel them, they don't stay hot for too long, and determine if they're crispy enough for you. You can take the cooked ones off and put the others back in for longer.

 

Refrigerated Cucumber Salad By Recipes We Love

Ingredients:

4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar 1 1/2-cups sugar 1-tsp celery flakes (opt.) 1-tsp red pepper flakes

Directions:

Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator.

Will keep up to 2 months

 

Cheese Soufflé

Tabitha Helms

It’s official. I can cook. I made a souffle. Let me just tell you that I forgot how souffles puff up so gloriously when they bake. I opened the oven when the timer beeped and caught my breath at the sight of this beautifully puffed, golden cheese souffle. I ran to tell my mother who was getting ready to drift off to sleep but had to run out and see. I grabbed my camera to take some good pictures before it fell in as souffles are wont to do. Don’t be intimidated if you don’t think you’re much of a cook. I honestly didn’t have difficulty with this at all. I’ll take you step by step so you are well-prepared to give it a try. Souffles, if you don’t know, are basically like egg caseroles or quiches. The difference is in the way the eggs are prepared. In this instance, egg whites are beat until they are stiff and folded into the batter of milk, cheese, and spices.

Ready?

          

Ingredients:

1 ½ c nonfat milk

¼ c flour

1 ½ c grated reduced fat cheddar cheese

1 ½ tsp mustard

½ tsp celery or onion salt

5 eggs, separated

¼ tsp cream of tartar

Directions:

Grease a 2 quart baking dish. Heat the milk and flour in a deep saucepan, stirring constantly with a whisk for 5 min. Mixture will become thick. Remove from heat and mix in cheese, mustard, and salt. Place egg yolks in a separate bowl and 1 c of thickened milk mixture to them. Mix well. Add in the remaining milk mixture and stir.

Place the egg whites and cream of tartar in a separate bowl. Beat until foamy and stiff. (If you’ve never done this before, put the mixer on high speed and let it sit in the bowl for a few minutes. When you stop mixing it, you should be able to scoop some up to make little mountains of egg whites that hold their shape.) Fold the egg whites into the yolk mixture—enough to blend the colors but not hurriedly so the mixture will be light and foamy. Pour into grease dish and bake at 400 degrees for 30 minutes. The soufflé will puff up and will be golden brown on the top. It’s okay if it wiggles when touched or moved. It is cooked through if the top is brown.

Breadsticks, Twists, and Rolls

Tabitha Helms

I have a recipe that you can use several variations on to make the type of bread you want particularly. The nice thing about bread dough is you have the option to leave it in the refrigerator to “rise” for up to a week if you don’t have time to leave it in a warm place for a couple hours and make the bread that day. I discovered this fact when I was taking Oral Communications at MiraCosta and was taking on French Bread for my “How-To” speech. Very convenient for a busy college student like me. I decided to be overly ambitious….what else is new?….and make all three variations at once. Might as well while I had the dough, right?

This recipe is from Jonni McCoy’s cookbook, Healthy Meals for Less. It makes 36 rolls.

To start you make the dough:

¼ c butter, softened (or you can substitute with 1/4 c. olive oil)

½ c sugar

1 ½ tsp salt

2 c lukewarm water

4 ½ tsp active dry yeast (or two packets if you buy them in the three per pack at the store like me)

1 egg

6-7 c flour depending on stickiness of dough

In large mixing bowl, combine butter, sugar, salt, and water. Mix until dissolved.

This was as much as I could get my butter to "dissolve" as the recipe said.

Stir in yeast.

Mix in egg and 3 c of flour. Combine well.

Add remaining flour ½ c at a time.

This is about 5 - 1/2 cups--as much as I could add in while stirring with a fork.

Stop adding flour when dough is easy to be handled and not too sticky.

I got in about 6-3/4 cups of flour--adding by hand towards the end.

Form the dough in a round ball. Place in greased bowl. Rub the top with oil and cover with lid or plastic wrap.

I stuck mine in the refrigerator to rise overnight.

If using plastic wrap, place towel dampened with warm water over the top. Place in a warm place and let rise for 2 hours or so. (In the winter, when there’s no sunshine in sight, I put the bowl on top of my dryer while I do laundry. Nice and warm in there!) Punch down every 30 minutes. Or place in refrigerator until ready to use up to a week. Punch down twice a day. Bring the dough to room temp before using.

It has risen!

Now for the variations:

For rolls, place three small balls of dough in each cup of a greased muffin pan.

The balls of dough don't have to be perfect. I didn't even flour my hands to keep it from sticking.

Three in each muffin cup.

I ran out of muffin cups! I prepped these for the next round.

Cover with a damp paper towel and let rise till double in size. (30 min).

Bake at 400 degrees till golden brown–12-15 min.

Other variations:

For cinnamon sticks, roll dough into a rectangle, 1/4 inch thick. Cover the dough with melted butter, just enough to moisten it. In a bowl, mix 1/2 c sugar and 2 tsp cinnamon. Sprinkly dough generously with sugar mix. Fold the dough in half, and press edges to seal. Cut into 1 inch wide strips and twist. Put on greased cookie pan and bake at 400 degrees for 8-11 min.

For Italian herb breadsticks, roll dough into a rectangle, 1/4 inch thick. Brush dough with olive oil. Sprinkle with 2 cloves of pressed garlic and 2 T mozzarella cheese. Sprinkle with a dash of Italian seasoning. Fold dough in half and press the edges to seal. Cut into 1 inch wide strips and twist. Sprinkle sea salt on top of sticks. Put  on greased cookie pan and bake at 400 degrees for 8-11 minutes.

I used 1/3 of dough for each variation, but you can use the whole thing on one if you like!

Complete Recipe:

Dough Ingredients: ¼ c butter, softened (or you can substitute with 1/4 c. olive oil) ½ c sugar 1 ½ tsp salt 2 c lukewarm water 4 ½ tsp active dry yeast (or two packets if you buy them in the three per pack at the store like me) 1 egg 6-7 c flour depending on stickiness of dough

Directions: In large mixing bowl, combine butter, sugar, salt, and water. Mix until dissolved. Stir in yeast. Mix in egg and 3 c of flour. Combine well. Add remaining flour ½ c at a time. Stop stirring dough when it is not too sticky and easy to handle. Form the dough in a round ball. Place in greased bowl. Rub the top with oil and cover with lid or plastic wrap if refrigerating overnight or with a damp towel to let rise to double in a warm place. If using plastic wrap, place towel dampened with warm water over the top. Put in a warm place and let rise for 2 hours or so. Punch down every 30 minutes. Or place in refrigerator until ready to use up to a week. Punch down twice a day. Bring the dough to room temp before using.

Variations:

For rolls:

For rolls, place three small balls of dough in each cup of a greased muffin pan. Cover with a damp paper towel and let rise till double in size. (30 min). Bake at 400 degrees for 12-15 minutes until golden brown.

For cinnamon sticks, roll dough into a rectangle, 1/4 inch thick. Cover the dough with melted butter, just enough to moisten it. In a bowl, mix 1/2 c sugar and 2 tsp cinnamon. Sprinkly dough generously with sugar mix. Fold the dough in half, and press edges to seal. Cut into 1 inch wide strips and twist. Put on greased cookie pan and bake at 400 degrees for 8-11 min.

For Italian herb breadsticks, roll dough into a rectangle, 1/4 inch thick. Brush dough with olive oil. Sprinkle with 2 cloves of pressed garlic and 2 T mozzarella cheese. Sprinkle with a dash of Italian seasoning. Fold dough in half and press the edges to seal. Cut into 1 inch wide strips and twist. Sprinkle sea salt on top of sticks. Put  on greased cookie pan and bake at 400 degrees for 8-11 minutes.