If there’s an area of meal planning where I find it hard to come up with new ideas, it’s the category of side dishes! It’s so easy to get into a rut of green beans, corn and baked potatoes. We like each of those things and they’re easy. They take no thought, but they get really boring after a while!
Recently when looking for something to add to my meal of Tandoori Shrimp,I came across a Brown Rice Salad and Black Beans and Corn recipe. I had all the ingredients on hand, so I went for it! Were we very happy I did! My husband raved about it the first night and when leftovers were served the next day, he exclaimed again how good this was! I heartily agree! You could serve this warm or cold and it would be perfect.
It’s hard to get a pretty picture of brown rice, so you have to trust me on this one. The flavor combinations are just so good!
Brown Rice Salad with Black Beans and Corn
1 Cup instant uncooked Brown Rice 15 oz. Black Beans, drained 1 Cup frozen corn kernels 1/4 Cup diced scallions 2 Tbl cilantro 2 tsp pickled Jalapeno peppers – I left this out 1 Tbl lime juice 1/4 tsp salt 1/4 tsp pepper
Instructions: Cook rice according to directions on package. While rice is warm, add all other ingredients. Serve with lime wedges.
This couldn’t be easier! It would be a great accompaniment to Mexican meals, chicken or fish.
Get out of your side dish rut and try this. You may be a long time before you look at baked potatoes again!
This Friday will mark the first day of fall! However, fresh produce is still available in the grocery stores, if not in your local farmer’s market. If you have access to fresh yellow squash, I have the perfect side dish that doesn’t require the frying method! This also goes into the category of prepared in under 10 minutes! This is healthy, delicious and fast – what a great combination! Here’s the recipe:
Yellow Squash Ribbons W/Red Onion and Parmesan
4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese
How to Make It
Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
Grilled chicken would be good with this dish. When I fixed it recently I did all vegetables. It was so refreshing and light! I hope you’ll try this! Even for people who might not love squash, peeling it so thinly is a great disguise!
If you love delicious, buttery, (but still light) seasoned potatoes, but don’t have much time to cook, read on!!
Red potatoes are a favorite side dish of mine. They’re my favorite for potato salad. They wonderful in Pioneer Woman’s Hot Crash Potatoes! It’s hard to beat red potatoes roasted with rosemary in the oven…BUT they take a good bit of time to cook in there!
I was delighted recently to be thumbing through my Cooking Light Cookbook and find a recipe for Rosemary Potatoes done in the microwave! They came out still moist, not withered up like some things when they’re microwaved. I was so happy with the results, I just had to share this technique with you! I love to have a side dish that can be ready in 15 minutes and taste like you’ve been working on it for an hour!
I made these potatoes for Sunday dinner – a day when we come home from church ready to eat! This meal was so fast! I had a package of honey-glazed ham in the freezer, so I warmed up slices of ham, cooked my green beans on the stove with this method and popped the potatoes in the microwave. In FIFTEEN minutes dinner was ready! That’s faster than we would have been seated at Cracker Barrel! This recipe is a keeper!
Here’s how you make them:
1 tablespoon butter
1 teaspoon bottled minced garlic
1 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds red potatoes, quartered (about 4 cups)
Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender. (Mine took a little less than this).
I hope these pictures make you hungry for roasted red potatoes and you try this recipe! All you need is 15 minutes (or less!).
What kind of potato is your favorite? And are you like me, and want to throw an “e” on the end of “potato?!!” What in the world?? Oh well….