Sunday, June 19, 2011

menu staples: side dishes

There are a few side dishes that are staples in our menu planning. They are things we don't even have to look up a recipe for because they are so simple and yet very delicious. Here are some of the things we love:

Green Beans with Sesame Seeds: 

green beans
olive oil
sesame seeds

In a pan on the stove (we use a stir-fry pan) put some fresh green beans and water, and steam them until they are almost tender. Then drain the water and add a little olive oil and a couple cloves of freshly crushed garlic and a little salt. Let them saute in the pan a few minutes while you toast some sesame seeds in another pan on the stove. When the sesame seeds turn golden then add them to the green beans and toss it all together.

Grilled Red Potatoes:

baby red potatoes

Wash the potatoes and half or quarter them depending on size. Lay them in the middle of a large piece of heavy-duty aluminum foil. Add pats of butter on top and then salt generously. Then pull up the sides of the foil and fold over, and roll in the ends, so that the potatoes are in a pocket. Use another piece of foil to make a double layer so it doesn't leak if it gets poked. Put them on the grill for about 20 minutes. (We often forget about them and leave them on longer). Turn the packet over half-way through. Be careful when you're opening it, there's a lot of steam inside!

Chipotle Copy-Cat Rice:

1 c. basmati rice
1 tsp. vegetable oil
1.5 c. water
3/4 tsp. salt
1 lime
fresh cilantro

In a heavy sauce pan heat the oil, then add the rice and juice from one lime. Stir it around for about a minute. Add the water and bring it to a boil. Once it starts boiling, cover the pot and turn the burner down to simmer, and leave it alone for about 25 minutes. When the water has all been absorbed, add a handful (or however much you want) of chopped cilantro and give it a good fluff.

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