Category: Side Dish

Kitchen Tapestry: Southern Style Cream Peas

Without the moniker “Southern Style,” the reader might mistaken this recipe for something entirely different, called Creamed Peas, which calls to mind the axiom “grammar matters.”  The past tense of the word “cream” gives a clue to the difference, in this case, English green peas that are creamed after the fact.  The basic recipe are

Beginning and Ending Christmas Dinner Treats

At a recent Christmas dinner with the family, these dishes made greater impact than the entree.  Included in this blog posting are what I served to begin and end the meal, namely Christmas Wassail with Dark Rum and Eggnog Crème Brûlée, along with a bonus recipe also served at this event: Bacon Wrapped Maple Glazed

Kitchen Tapestry: Baked Stuffed Apples

I had intended this as a side dish but it actually came out as the star of the dinner plate.  A perfectly balanced recipe between savory and sweet, it would lend itself well as a hearty accompaniment to any variety of entrees, like roasted meat or poultry and might be a more flavorful and visually

Gorgonzola Cole Slaw

In our household, my Number One Fan is the Vice President of Cole Slaw.  I’m not sure why.  Maybe it’s because I never really made cole slaw before we met; I just bought it, usually at KFC or a neighborhood barbecue joint.  But restaurant prepared cole slaw and store-bought, too, will almost always contain sugar,

Lo Carb Chicken Milanese with Sautéed Zucchini

In 2012, I posted a recipe for Paillard of Sirloin Milanese served with a tomato relish, found here. Although I didn’t write it into the title, it was also low carb and substituted soy flour for wheat flour that would be found in the original Italian recipe – which would be made with veal, not

Broccoli Cheese Casserole

It seems I’ve been on something of a casserole kick lately.  I find it strangely relaxing to expend effort preparing a recipe on the front-end, and then reclining for 45 minutes to an hour sipping a dry martini waiting for the final verdict to come out of the oven.  It’s also a great way to

Brown Rice Casserole

If you conduct an Internet search for brown rice casserole, what you’re generally going to find are a lot of casserole recipes that have brown rice in them, but are not casseroles dedicated strictly to the titular ingredient, many of which contain chicken, broccoli and cheese – not that there’s anything wrong with that.  In

Summer Squash Casserole

The true origination of this recipe cannot be known.  The summer squash as it is sometimes called, although available now almost all year long, or yellow squash, or as I call them, crook-neck squash, is indigenous to the North American continent and the earliest archeological record of their cultivation and consumption by neolithic humans is

Creamed Spinach

Last night for dinner, I was going to make my Flourless Spinach Soufflé, the recipe for which can be found here.  The problem was that I had two other menu items being cooked at different temperatures in both of my two ovens.  It occurred to me at the last minute that the soufflé was to

Rutabaga Fries

    I decided on a lark to make oven fries out of the oddest of root vegetables, a rutabaga. It’s referred to as a yellow turnip in some European countries, but the rutabaga is actually a hybrid of cabbage and the more traditional white turnip. Its texture is less dense than a turnip and

Turnips au Gratin

I’ve covered this before in my Scalloped Potatoes au Gratin recipe found here.  Most people think “au gratin” means with cheese.  It actually is a culinary term that means the dish is topped with cheese and bread crumbs.  In point of fact, I omitted the bread crumbs because I wanted a carb-restricted side dish, and

Salade de Haricots Verts Amandine

It was Emeril Lagasse who got me to thinking about using green beans as a salad and I’ve posted one of his recipes, Roasted Fennel and Green Bean Salad, which later inspired another creation, Haricots Verts Cucumber Salad.  While “Haricots Verts” are just French words for Green Beans, they are, in culinary terms, a skinnier,

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