Archive for the ‘Side Dish’ Category

Veggie Supreme

Veggie! Supreme!

This is a veggie casserole that we make at least once a week over the winter.



2 cups broccoli
2 cups cauliflower
1 ½ cup sliced carrots
1 cup sliced mushrooms

1 cup grated cheese
1 box seasoned croutons – crushed


2 eggs
½ cup mayo (or Miracle Whip) (Use low fat to be “healthy”)
1 onion, finely chopped
1 can cream of mushroom or chicken soup (I use the low fat variety)
½ of the cheese


Preheat oven to 350. Steam veggies for 5 minutes – drain. Put in casserole dish. Beat eggs, and add rest of the sauce ingredients. Pour over vegetables. Sprinkle the rest of the cheese and add croutons*

Bake 20 minutes covered, and 20 minutes uncovered.

* In place of store-bought croutons, I usually take whole wheat bread and crumble with a chopper. They are softer and healthier as well.


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Roasted Potatoes

We have been harvesting potatoes from our garden and I wanted to do something tasty with them.  Homegrown potatoes deserve better treatment than being mashed with butter and sour cream.

I called both Karen and my Mom and I made a hybrid of their two recipes.


2lbs mini potatoes (White or red…your choice)
1 red onion, cut into wedges
2 tbsp olive oil
1 tsp chopped fresh rosemary or thyme, or a bit of both (I didn’t have fresh, so used dried)
2 tsp balsamic vinegar (optional)
1 tsp minced garlic
Salt and pepper to taste


Preheat oven to 425. Spray a 9×13 pan with cooking spray. Cut potatoes in half or in quarters depending on size, and place in the pan. Add the onion, olive oil, herbs, vinegar (if using), and garlic. Toss until well coated.

Roast uncovered for about 30 minutes. They are done when you can easily stick a fork in them.

Transfer to a serving dish and sprinkle with salt and pepper. Enjoy!

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This is a recipe that Karen emailed to me a few weeks ago.  VERY TASTY.  They go really well with our Friday Night Nachos.

The Meat:

2 ½ lbs chicken wings (about 15)


½ cup hoisin sauce

¼ cup soy sauce

¼ cup liquid honey

1 tbsp dry sherry or chicken stock (I used sherry)

1 tbsp cider vinegar

2 large garlic cloves, minced


1. Honey garlic marinade: In large bowl, whisk together hoisin sauce, soy sauce, honey, sherry, cider vinegar and garlic.

2. Cut off wing tips at first joint, discard tips (or use for stock if you’re eager!). Separate wings at remaining joint, trim excess skin. Add wings to marinade; cover and marinate in refrigerator for at least 4 hours, turning occasionally. (make ahead: marinate in refrigerator for up to 1 day, turning occasionally). I put it all in a Ziploc bag to marinate.

3. Reserving marinade, arrange wings on rack on foil-lined baking sheet or on greased foil lined baking sheet. This will work better than a 9×13 pan. Spoon half of the marinade over wings. Bake in 400 F oven for 20 minutes. Turn and brush with remaining marinade; cook for about 20 minutes or until juices run clear when chicken is pierced.

4. Broil for about 1 minute per side or until wings are crisp and browned. (I probably broiled it for longer – this is important to get the skin crispy)

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1/3 cup olive oil
1 can chick peas (garbonzo beans)
2 Tbsp tahini or unsweetened peanut butter
2 Tbsp lemon juice
1/4 tsp salt
Crushed garlic…lots of it
1/4 tsp cumin (optional)


Drain the chick peas and reserve the juice.
Blend the chick peas in a blender – you may have to do this in stages to get it smooth.
Add the oil while blending (Um. Make sure you stop the blender before lifting the lid. But you knew that.)
If it is not smooth, add the reserved juice as you feel necessary.
Add the rest of the ingredients.

This keeps for quite a while, so you can make a big batch and keep it around. That is assuming you don’t eat it all in one sitting. Not that I have done that or anything.

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I got this recipe from my Swaparooni buddy Assertagirl‘s recipe blog called Playing in the Dirt.

I used red onions instead, because I lurve red onions.

Here’s the lowdown.

For this recipe, you will need:

About six Roma tomatoes.
Half an onion. I used a red onion.
Two large sprigs of fresh basil.
A splash of extra virgin olive oil.
A clove of garlic, finely chopped.
Freshly ground pepper and salt, to taste.
A baguette or other bread that you like. I bought a multi-grain baguette.
Garlic spread (or just butter or margarine).
Freshly grated parmesan cheese, if desired.


Core and dice the six tomatoes.

Chop onions into pieces about the same size as the tomato dice. Add to the tomatoes.

Finely chop basil and add to the mix.

Finely chop the garlic and toss into the bowl. Add salt and pepper.

Drizzle some olive oil over the ingredients, and toss gently to combine.

Allow bruschetta to sit at room temperature for at least an hour to allow the flavours to combine.

Meanwhile, slice the baguette in half.

Spread garlic spread (or margarine) on each half.

Lightly toast the bread, and cut into individual serving sizes. Top each piece with the bruschetta mix and, if desired, freshly grated parmesan.




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Tzatziki sauce




2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
Pitas or veggies


In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined.

Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.

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Greek Salad

This is a low-fat version that tastes good.


3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 teaspoons lemon juice
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced


In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

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