Archive for the ‘side dish’ Category

Tuscan Cauliflower Soup

4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

In a large saucepan, combine cauliflower, broth, water and garlic;

bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.

Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.

Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon. Yield: 8 servings (2-1/2 quarts).


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Apricot Salad

2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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Roasted Squash, Carrots & Walnuts

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.

In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.

Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.

Recipe found here: Roasted Squash, Carrots & Walnuts


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Creamy Cranberry Salad

3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.

To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

Test Kitchen Tips
Make it easy on yourself. Pulse cranberries in a food processor to chop them.
To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don’t burn, Remove from the heat when fragrant.


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Loaded Tater Tot Bake

1 tablespoon canola oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch strips
4 cups frozen Tater Tots, thawed
6 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup half-and-half cream
1 tablespoon dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 cups shredded cheddar cheese

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add Canadian bacon; cook 1-2 minutes or until lightly browned, stirring occasionally. Remove from heat.

Line bottom of a greased 11×7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, 35-40 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Loaded Tater Tot Bake


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Three Bean Casserole

1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 garlic clove, minced
1/4 cup packed brown sugar
1/2 teaspoon salt
Dash pepper
2 tablespoons prepared mustard
1/2 cup ketchup
1 teaspoon ground cumin
1/4 cup water
1 tablespoon white vinegar

In a 2-1/2-qt. baking dish, combine beans; set aside. In a skillet, cook the beef, onion and garlic over medium heat until beef is no longer pink. Remove from the heat; drain. Add the remaining ingredients to the skillet; mix well. Stir beef mixture into beans.

Bake at 350° for 45 minutes or until heated through. Yield: 6-8 servings.

Recipe found here: Three Bean Casserole


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Italian Mac N’ Cheese

8 oz. Galbani® Ricotta Cheese
4 oz. Galbani® Mozzarella Cheese, hand shredded
4 oz. Galbani® Provolone Cheese, hand shredded
1 Tbsp. flour
1 Tbsp. butter
2 cups heavy cream
1/2 cup hot capicola, diced
1 cup frozen peas
1/2 tsp. red pepper flakes, crushed
1/2 tsp. Italian seasoning
Salt and white pepper, to taste
1 lb. spiral pasta, cook as directed
1/4 cup Italian bread crumbs
1/4 cup Romano cheese, grated

In a sauce pan on the stove, whisk butter and flour over medium heat.

As it gets thicker, add heavy cream and bring to a slow boil.

Continue to whisk, add cheeses and blend until creamy.

Add peas and capicola and reduce heat to simmer.

Add red pepper flakes, Italian seasonings, salt, and pepper.

Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.

Drain water and add pasta to the sauce.

In a separate saute pan add bread crumbs. Stir over a medium heat to toast.

Transfer mac n? cheese to a large bowl and finish with grated cheese and toasted bread crumbs. Yield: 8 servings

Recipe found here: Italian Mac N’ Cheese


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