Category Archives: Side Dishes

Traditional Creamy Coleslaw

11 Sunday Jun 2017

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Creamy Coleslaw

Ingredientswrks4me_terry_tested-11

  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons seasoned rice wine vinegar or light vinegar of your choice
    try apple cider vinegar or white white vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Mix all ingredients together and refrigerate for about one hour before serving.

Homestyle Baked Potato

04 Sunday Jun 2017

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Baked Potato

Ingredientswrks4me_terry_tested-11

  • 4-8 russet potatoes (with skins on)
  • 1⁄4 cup olive oil
  • 1-2 tablespoon(s) of sea salt or kosher salt

Directions

  1. Preheat oven to 350 degrees F
  2. Rinse and scrub the potatoes, then dry them with a towel
  3. Put oil and salt in a bowl along with the potatoes
  4. Place potatoes on a foil lined baking sheet and pierce each potato with a knife or fork to allow steam to vent
  5. Put them in the oven and cook for 1 hour testing to ensure they are tender
  6. Remove from oven and serve with your favourite toppings

Optional toppings

  • margarine or butter
  • shredded cheddar cheese
  • sour cream
  • cracked black pepper
  • fresh chives, minced
  • bacon pieces

Basmati Rice with Garam Masala

31 Wednesday May 2017

Posted by in International Dishes, Side Dishes, wrks4me - Recipes

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Garam Masala Rice

Ingredientswrks4me_terry_tested-11

  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 1 clove garlic, minced
  • 1 to 1 1/2 teaspoon(s) garam masala
  • 1 salt & freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1 diced carrot (optional)

Preparation

  1. Preheat oven to 350°F.
  2. With a stove and oven safe pot, melt butter over medium heat on the stove
  3. Add the onions, garlic and garam masala and allow to cook 3 to 5 minutes, until onions are softened
  4. Add rice and stir until ingredients are well coats.
  5. Pour in vegetable stock and add salt and pepper to taste.
  6. Bring stock up to a boil.
  7. Cover and bake in the oven until the rice is tender about 20 to 25 minutes.
  8. Let stand, covered for 5 minutes before serving.

Enjoy

Original recipe

Leftover Potato Muffins

14 Wednesday Dec 2016

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potato-muffins-2

Ingredients:

  • 3 cups of leftover mashed potatoes
  • 1 cup of grated cheese (put aside 1/4 cup for topping)
  • 1/4 cup of finely chopped green onions
  • 1 egg

potato-muffins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix mashed potatoes, 3/4 cup of grated cheese, green onions and an egg in a mixing bowl
  3. Press mixture into muffin tins
  4. Bake for 25 minutes or until sides turn golden brown
  5. 5 minutes before fully cooked sprinkle 1/4 cup of grated cheese and return to oven
  6. After the cheese has melted, remove from oven and let cool a few minutes before removing from muffin tins to maintain their shape.

Enjoy

Make it yours: top them with caramelized onions or leeks if you prefer

Chickpeas & Sweet Potatoes ~ wrks 4 Ginette

02 Sunday Oct 2016

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Heat a large saucepan over medium high.

Add:

  • 1 tsp. vegetable oil,
  • 1 finely chopped onion
  • 2 minced garlic clove
  • 2 tbsp. curry powder
  • 1 tbsp. ginger
  • ¼ tsp. salt
  1. Cook 2 min.
  2. Peel 2 small sweet potatoes and chopped into 2 inch pieces
  3. Stir into saucepan along with 796 ml can diced tomatoes
  4. Bring to a boil then reduce heat to medium low.
  5. Simmer covered 15 minutes\Stir in 540 ml chickpeas drained and rinse
  6. Continue cooking until potatoes are tender
  7. Serve with rice.

Aunt Terry-Lynn’s Carrot/Pasta Salad

10 Saturday Sep 2016

Posted by in Home, Low Carb, Salads, Side Dishes, wrks4me - Recipes

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  • 1 lb sliced carrots
  • 1 onion cut into rings
  • 1 green pepper
  • 1/2 cup celery

Dressing

  • 1/2 cup vinegar
  • 3/4 cup oil
  • 1 cup sugar or sugar substitute (Splenda)
  • 1 10 oz. can tomato soup
  • 1 teaspoon Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper

1/2 package of pasta twists
Cook carrots til tender. Slice onions into rings. Cut green pepper into pieces. Chop celery. Add vinegar, oil, sugar, tomato soup, salt and pepper to  cooked pasta twists

Terry’s Cheesy Cauliflower with Onion and Bacon Topping

10 Saturday Sep 2016

Posted by in Low Carb, Side Dishes, wrks4me - Recipes

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cheesy-cauliflower

  • 1 head of cauliflower
  • 1/8 cup water
  • 2 Tablespoon heavy cream
  • 2 Tablespoons butter
  • 1 cup of grated cheddar cheese (or cheese of your choice)
  • Salt & Pepper
  • 1/2 large onion (cut in thin rings)
  • Oil
  • 1/8 cup Maple Syrup or Sugar Free Syrup
  • Cooked Bacon pieces

Chop cauliflower and put into microwave dish with lid. Add 1/8 cup of water and place in microwave with lid. Microwave according to your settings until tender (not overdone). When done remove from microwave and drain water completely. Use a hand blender to purée the cauliflower. Stir in heavy cream and butter, salt, pepper and cheese.

Place onion rings in fry pan with oil and cook until browned and caramelised add Maple Syrup or Sugar Free Syrup. Place cauliflower purée into a serving dish or individual ramekins and put onions and bacon pieces on top. Return to microwave when ready to serve and heat for a minute or two extra.

Variations:

  • Instead of onions on top, fry up some leeks add them to the cauliflower as you purée
  • Instead of cheddar cheese, add a 1/4 cup of vegetable cream cheese

Enjoy

 

Charlene’s Rice

05 Monday Sep 2016

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Ingredients:

  • 1 Cup Diced Mushrooms
  • 1 Cup Diced Carrots
  • 1 Cup Diced Green Onions (or plain Onions)
  • 2 Teaspoons of Minced Garlic
  • 6 Cups Chicken Stock or Vegetable Stock
  • 3 Cups of Rice (parboil variety)
  • Ground Pepper

Directions:
Fry Mushrooms, Carrots, Onions and Garlic til Tender
Put into CorningWare pot with lid
Add Boiled Stock
Add Ground Pepper
Cook at 400 degrees for 45 minutes

Enjoy