Side Items Recipes (Most Popular)
My family loves homemade bread. I've tried LOTS of different types of whole wheat and whole grain breads, and this is our favorite. I give directions for making it with a mixer, but I'm sure you industrious ones can figure out how to combine it and knead by hand.
This recipe may sound bland, but to someone who loves potatoes and is watching their weight, it's great.
My mom made this recipe for me the other day. I was really skeptical because the idea of parsley in my smoothie was odd. But I tried it, AND LOVED IT! So I decided to share it with all y'all.
Polenta: butter and cream lurking in side dishes and desserts can put an end to good eating intentions. But it's possible to have sides and desserts without overindulging. In the case of this polenta recipe, simply tweaking the cooking technique completely changed its composition. Normally, dry polenta is sprinkled into boiling water. But bringing the polenta to a simmer in water and milk, gives it a smooth, rich quality without the need for butter or cream. A hit of Parmesan at the end adds richness and flavor.
I've been seeing all kinds of Pinterest pins for making omelets in a waffle iron. So, I decided to give it a go. My waffle iron (makes two at a time) can only take 3 eggs at a time (as I'm still wiping egg off my counter). It took about 3 minutes for a simple and tasty omelet! I'm making this again.
I love candied yams with all the sugar and marshmallows, but I wanted to create a recipe that would not be loaded with unhealthy carbs.
I played around, and used different ingredients and my family was happy with this recipe.
You can certainly experiment and add your own things-- like pineapple, honey instead of maple syrup.
I don't use Splenda, though, because I don't consider that ingredient to be "natural" and good for our body. It's up to you, though!
I love mashed potatoes. I don't believe that mashed potatoes are fattening, because I can get fiber, vitamins and potassium with this side dish. I am convinced that Yukon Gold potatoes make the BEST mashed potatoes-- even more than russet potatoes.
TECHNIQUE is another secret to great mashed potatoes and my secret weapon is my food mill. You don't HAVE to use a food mill but it's the easiest way to make fool-proof mashed potatoes. Before I started to be more health conscious, I used regular cream cheese and heavy cream-- which tastes sinfully good. But, I've given up heavy cream for a combination of low-fat milk and buttermilk. I do not use fat-free half and half, because of the high fructose corn syrup...you certainly can, if you choose.
A very versatile vegetable dish. It's the base of a main course, a sauce, a side dish, breakfast, lunch or dinner. A traditional Hungarian breakfast with eggs and/or kielbasa. It one of the great refrigerator magnets, to goes with anything. Try it over rice with sausage.