It’s All About the Sides

I don’t know about you but the side dishes for many holiday or everyday dinners are my favorites. There is nothing like homemade apples sauce, broccoli au gratin, mashed potato casserole (just one of my favorites), homemade cranberry sauce and so much more.  When eating my  holiday diner, I have very little of the “main” dish meat on my plate but a lot of the sides. Frequently, I put a little bit of every side on my plate and then go in for seconds of my favorites.  We have some tried and true sides that we always must have for our holidays.  It seems mashed potatoes (I think there would be a revolt if we did not serve some sort of potato), always make an appearance at holidays but also many times at our family dinner table.  But, why not have some of these special sides for your everyday dinners? Isn’t every night/day you sit down to a meal with your family special?  No matter how many times I serve roasted pork, homemade apples sauce is always a favorite accompaniment.  And don’t even think about jarred aka non-homemade apple sauce!!  It just does not compare.

This month at the Council on Aging, I concentrated on side dishes.  With the upcoming holidays, I thought it would be a welcomed segment.  So, I hope you enjoy these side dishes.  I know my family will this Thanksgiving and Christmas!

Here is the link to the What’s Linda Cooking episode.  I hope enjoy watching it as much as I did filming it and the seniors had enjoying this feast!!!  YUM!!!

Mashed Potato Casserole
6 large all purpose potatoes
1 small onion chopped
1 clove garlic, minced
1/2 cup or so of chicken stock
1/4 cup or so of butter
salt to taste
4 ounces of shredded Mozzarella cheese or cheddar cheese
Place peeled and cubed potatoes into a large pot with water to cover.  Add salt.  Boil until tender.  Drain.
Meanwhile, sauté onion in butter or olive oil. When onion is almost done, add minced garlic.  Sauté for another minute.  Add to potatoes and mash.  Add chicken stock, butter and shredded cheese.
Put into a large baking dish.  If desired, add more cheese on top or buttered bread crumbs.  Bake at 400 for about 20 -30 minutes.
Broccoli & Cheese Casserole
20 ounces broccoli florets (can be frozen)
1/2 cup flour
1/2 butter
3/4 cups milk
8 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 sleeve Ritz type crackers
¼ cup butter, melted
Steam broccoli until just tender.  Put into a large baking dish.
In a sauce pan, add butter until melted.  Add  flour and cook for about 1 minute.  Slowly add about 1 cup of milk,  whisking to incorporate.  It will thicken.  If too thick, add a little more milk.  Take off the heat and add about half the shredded cheese.  Stir until melted.  Add cheese sauce to broccoli and mix until broccoli is coated.
Melt about 1/4 cup of butter.  Mix with a sleeve of crushed Ritz type crackers.  Top broccoli with the cracker mixer and remaining cheese.  Bake at 400 degrees for about 20 minutes.
Apple Sauce
About 4 lbs Tart apples
1/4 cup sugar or to taste
1 lemon juiced
Cinnamon, to taste (optional)
1/2 cup or so of Water
Peel, core and dice apples and add to a large sauce pan.  Add a little bit of water, lemon juice and sugar..  Cook for about 20 minutes until apples are soft.  Mash to desired consistency.  Add cinnamon to taste.

Mom, Why not make Beef Stroganoff?

beef stroganoff3Have you ever had a plan for dinner and then someone in you house, asks for something else?  That is exactly what happened to us today.

I took out some ground beef with the idea of making a Beef and Ramen Noodle dish.  This was a new dish I was going to try.  Not one of my more adventurous eaters, my daughter asked for Spaghetti.  Not feeling like spaghetti and tomato sauce, I suggested Beef Stroganoff.  She immediately agreed to that…it’s one of her favorites.

But there was a problem.  I have no sour cream in the house.  Do I run out and buy some sour cream?  Not make the stroganoff?  Not really options I liked.  I came up with an adaption to the recipe and made a very respectable, if not delicious version of Beef Stroganoff.

Instead of using sour cream, I made a Béchamel Sauce and just added more milk to get that “creamy” type consistency.  It was delicious!!!  So, the next time you are missing an ingredient, instead of running out to buy said ingredient, try to adapt the recipe.  You just may find a lighter version and a better version.  How about you?  Have you adapted any recipes because of missing ingredients?  And how did they come out?

Beef Stroganoff Linda Style

1 lb ground beef
1 small onion chopped
1/2 lb sliced mushrooms
3 garlic cloves, minced
1/2 tsp Adobo seasoning
1/2 tsp garlic powder
1/2 tsp onion powder

beef stroganoff2

 

 

 

 

 

 

 

 

 

 

Sauté ground beef with onion, mushrooms and seasonings until beef in no longer pink

Add:

1 1/2 tbs flour

Stir to coat beef and veggies.  Cook for 1 minute

Add:

about 3/4 cup of milk

Cook until thickened and bubble

Serve with 1/2 lb of spaghetti or egg noodles.  I like to also serve with green beans.

Enjoy!!!