by Marsha | Jul 16, 2011 | Good For You, Side Dishes, Vegetarian Recipes |
This wonderful grain isn’t just for soup anymore! Barley has protein and potassium which makes this not only tasty but good for you. Try it, you may just be surprised how good it is! This not only is a great quick side dish, but with protein it could be a good change-of-pace main dish for you vegetarians. 2 scallions chopped – green and white part 1 Tablespoon olive oil 1 cup dried barley 1 can vegetable broth, Plus enough water to make 2 cups 1/4 teaspoon marjoram salt and pepper to taste In a non-stick skilled, add olive oil and chopped onion. Saute over medium heat for 2 minutes. Add dried barley and saute 2 more minutes. Add remaining ingredients and stir to combine. Reduce heat slightly and cover with lid to steam. Cook until most of the liquid is gone, roughly 10 minutes....
by Marsha | Jul 16, 2011 | Budget Friendly, Side Dishes |
This wonderfully easy side dish tastes as good as it looks! Everyone loves potatoes and this side dish will become a favorite in your house too. Seasoned with Parmesan cheese and spices gives these wedges such a wonderful flavor. Crisp outside and tender inside. Serve them along with your favorite dipping sauce but they are fabulous just as they are. 1 1/2 cups plain fresh bread crumbs 1 cup real Parmesan cheese 1/2 teaspoon garlic powder 2 teaspoons smoked paprika Salt and pepper to taste 4 to 5 medium potatoes scrubbed and cut into wedges olive oil Preheat oven to 400 degrees F. Place the first five ingredients in a zip top bag and shake to combine. Set aside. Scrub potatoes and cut into wedges. Place wedges in a shallow dish and drizzle with olive oil. Toss with hands to be sure they are coated in olive oil. Add a few wedges at a time to your zip top bag and shake until coated. Place potatoes on an ungreased sheet pan. Repeat process until all potatoes have been battered. Bake for 25 minutes or until potatoes are fork...
by Marsha | Jun 16, 2011 | Side Dishes, Vegetarian Recipes |
This dish goes well as a side dish to any meal, but with the protein from the eggs it can easily serve as a main dish. It’s also a great way to use up that left-over rice in your fridge. It tastes great and the best part is that it’s good for you too! 2 cups cooked rice (any kind you like) 1/2 an onion – chopped 2 Tablespoons hemp or olive oil 2 Large eggs 2/3 cup milk (works well with soy milk too) 1 cup cooked chopped spinach 2/3 cup Romano cheese 1/2 teaspoon dried Italian seasoning 1/2 teaspoon salt Preheat oven to 350 degrees F/176 C. Cook and cool rice and spinach if necessary. In a skillet saute onion in hemp or olive oil until tender. Remove from heat and set aside to cool. In a large bowl beat eggs slightly. Mix in milk, cheese, rice, spinach and seasonings. Stir in cooled onions and place in a baking dish coated with cooking spray. Bake for 35 -45 minutes or until it’s very lightly browned on top and set. Let set on top of stove for 5-10 minutes before cutting into squares. ~Marsha...
by Marsha | Jun 16, 2011 | Desserts |
Adding white chocolate to this basic butter cream recipe makes this frosting extra special. Great for those special occasion cakes or anytime. This recipe makes enough to frost a 3 layer cake. Enjoy! 4 oz white chocolate baking squares (4 squares) 1 stick butter ( at room temperature) plus 1 Tablespoon butter divided 2 Tablespoons shortening 5 to 5 1/2 cups confectioners sugar 2 Tablespoons buttermilk 1 teaspoon vanilla In a double boiler over simmering water melt white chocolate with 1 tablespoon butter. Set aside to cool. Beat 1 stick of butter plus shortening until smooth. Mix in confectioners sugar and buttermilk until smooth. Add vanilla and mix until combined. ~Marsha...
by Marsha | Apr 12, 2011 | Side Dishes, Vegetarian Recipes |
Since I have a Vegetarian in my house I came up with this recipe that can server as a main dish or side dish. They are stuffed full of vegetables and seasoned just right. This could be a good way to get smaller children to eat their veggies, but the whole family will love them. The best part is they are easy to put together, a great way to use up left-overs and makes a quick addition to any meal. 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups cooked, cooled rice 1 cup cooked broccoli – chopped 1 cup whole kernel corn (I used frozen) 1/4 cup roasted red peppers – chopped 1/2 teaspoon onion powder 1/4 to 1/2 teaspoon garlic powder 1/2 teaspoon celery seed 1/4 cup chopped green onion 1/4 cup butter – melted 3 eggs – lightly beaten (or 3/4 cup egg beaters) Olive Oil for frying In a small bowl combine flour, baking powder, and salt. Stir until combined and set aside. In a large bowl add remaining ingredients and stir in flour mixture until just combined. Heat a non-stick skillet over medium heat, add 2 Tablespoons olive oil and scoop 1/3 cup of batter into pan and flatten slightly into patty. (I cooked 3 to 4 at a time) Fry over medium heat until both sides are browned turning once. Serve...
