Category: Side Dishes

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
4 tablespoons unsalted butter
1 cup flour
1 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
¾ cup milk
1 cup frozen corn

Directions
Put the butter in an 8-inch square baking pan or a 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together the rest of the ingredients, except the corn, until just combined. Stir in the frozen corn. Spoon batter into a prepared pan and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: Martha Stewart

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
1 ½ cups Arborio rice (do not rinse)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup dry white wine
3 to 4 cups Homemade Chicken Stock, vegetable stock, or low-sodium canned
1/2 cup freshly grated Parmesan cheese

Directions
In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add ½ cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding ½ cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

from: Everyday Food, Jan/Feb 2003

Ingredients
4 tablespoons unsalted butter
1 cup flour
1 cup cornmeal
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
¾ cup milk
1 cup frozen corn

Directions
Put the butter in an 8-inch square baking pan or a 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together the rest of the ingredients, except the corn, until just combined. Stir in the frozen corn. Spoon batter into a prepared pan and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

from: Everyday Food, Jan/Feb 2003

Ingredients
1 tablespoon vegetable oil
1 chopped onion
1 cup rice
½ teaspoon salt
½ teaspoon turmeric
1 dried bay leaf
1 pinch cinnamon
2 cups chicken stock or canned broth
1/3 cup raisins

Directions
In a saucepan, heat the oil over medium heat. Add chopped onion and cook until soft. Stir in rice, salt, turmeric, cinnamon, stock or broth. Bring to a boil; cover and simmer 15 minutes.

Stir in raisins with a fork an simmer until stock is absorbed, about 5 minutes.

from: Martha Stewart Kids Magazine

Ingredients
1 pound butternut squash peeled and cut into ¾ inch dice
5 to 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth
2 tablespoons unsalted butter
2 teaspoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
¼ cup freshly grated Parmesan cheese

Directions
In a medium saucepan, combine stock and squash, bring to a boil over medium high heat. Reduce heat to low; keep at a simmer (squash will not cook completely).

Meanwhile, heat the oil in a medium saucepan over medium-low heat. Add the onion; cook, stirring until it is soft and translucent, about 8 minutes. Add rice, and raise heat to high; continue stirring until rice is just beginning to turn translucent around the edges, 3 to 4 minutes.

Reduce heat to medium-high. Using a ladle, add 1 cup of hot stock and some squash. Cook, stirring until almost all of the liquid has been absorbed. Continue adding stock and squash, about ¾ cup at a time, letting each be nearly absorbed before adding the next until the mixture is creamy but rice is still a bit firm in the center, 20 to 25 minutes. Stir in butter and cheese and season with salt and pepper. Serve immediately.

from: Real Simple

Ingredients
4 carrots large carrots
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon curry powder or
1 teaspoon dried thyme

Directions
Preheat oven to 350. Peel carrots and cut them into 2 inch sections. Toss them with the olive oil, salt, and selected spice. Place them in a cookie sheet and roast them for 30 minutes or until tender.

from: Martha Stewart Kids

Ingredients
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
½ cup milk
2 tablespoons unsalted butter
1 ½ teaspoons salt
¼ teaspoon freshly ground pepper

Directions
Place potatoes and carrots in a small stockpot with enough water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes. Remove pot from heat. Pour half and half over vegetables and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper and serve immediately.

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.

from:

Ingredients
½ cup pecans, chopped
2 tablespoons salad oil
2 tablespoons brown sugar
1/8 teaspoon Cayenne pepper

Directions
Toss pecans in oil, then add brown sugar and cayenne pepper. Toss together. Toast in a shallow pan at 350 degrees for 8 minutes. Cool and then break up.

from:

Ingredients
1 c cooking oil
¾ c sugar
¼ c vinegar
½ t salt
1/3 c ketchup
2 T Worcestershire sauce
1 med. onion grated

Directions
Combine all ingredients in blender. Blend ‘til thoroughly mixed.
May be stored several days in refrigerator.

from: Dorothy Nichols

Ingredients
4 slices of bacon, diced
¼ cup chopped onion
2 cans (16 oz) baked beans
2 tsp brown sugar
1 tsp Worcestershire sauce
dash garlic powder

Directions
Preheat oven to 375. Sauté bacon until almost crisp. Add onion; continue to sauté until bacon is crisp and tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1qt casserole.
Bake, uncovered, for 50 to 55 minutes or until beans are hot, stirring occasionally.