Garlic Sweet Potato Mash

So, so good. Andy doesn't like that most sweet potato recipes are sweet. I found this recipe, which has no sugar or maple added, and it is delicious! I love sugar and maple in my sweet potatoes, but I love this one too. We added the chicken stock and it gives it so much more flavor!

Garlic Sweet Potato Mash: (serves 4)

Ingredients:

4 large sweet potatoes, peeled and cubed
3 T butter
3 cloves garlic, crushed
salt and pepper
chicken stock

Directions:

Boil the sweet potato cubes until soft. Drain. In pan, add butter and saute garlic until lightly browned. Return sweet potatoes to the pan with the butter and mash. Add salt and pepper to taste. To get a nice puree, mash in blender, adding chicken stock for the liquid. Add to taste!

Buttermilk Mashed Potatoes

This is a recent favorite of ours.

Serves 6.


Ingredients

• 2  pounds  russet potatoes
• 2/3  cup  fat-free milk
• 3  tablespoons  butter
• 1/2  cup  buttermilk
• 1/3  cup  (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.

2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.

No-Recipe Meal Ideas

Andy and I have added several dishes to our repertoire over the past couple years that really don't require a recipe, but are worth noting here since we make them so much. They are great ideas when planning the week's menu!

• Grilling: Andy is the grill-master, and I am always in charge of sides. Now that the weather is warmer again, we love to grill several times a week if we can. Rub steak or chicken (or the preferred meat) with a spice mix; we use a South African spice rub but you can use your favorite mix or make up your own. We love a variety of veggies on the side - corn on the cob, asparagus (sauteed in olive oil with Emeril's essence, oregano, salt and pepper), or green beans with thyme and almonds, maple-dill carrots, or brussel sprouts. We usually always have either steamed rice, cous cous, or risotto as well.
• Pita Pizzas: We got this idea from the restaurant, Lazeza, where I used to waitress and which we frequent for its incredible Middle Eastern fare and our good friends who own it. Their version is fancier, but at home we just take a piece of pita, top with pizza or tomato sauce, mozzarella and feta cheese, oregano and basil, and bake at about 350 for around 7-10 minutes.
• Tostadas: Lately we've been making tostadas, and they are yummy! Just brush corn tortillas (enough for each tostada to have 2 tortillas) with olive oil, salt, and pepper, and bake (turning once) at 450 for a few minutes, until crispy. Then layer with beans, your choice of meat, lettuce, sour cream, cheese, tomatoes, etc.

(I don't know if this is the Tostada's most flattering angle, but the baby in the back sure is cute!)

Rice with Vegetables

Serves 4.

Ingredients:

4 T butter
1 medium onion, chopped
1 clove garlic, minced
1 medium carrot, diced
2 stalks celery, chopped
1 c rice
1 1/2 c chicken stock
2 1/2 c chopped parsley
salt
Parmesan cheese

Directions:

Melt butter and saute onion and garlic til onion is transparent. Add carrot and celery and cook another 3 minutes. Stir in rice and cook until well coated with  butter. Heat stock and mix with parsley. Pour onto rice mixture, mix and cover tightly. Cook over medium low for 20 minutes. Liquid should be absorbed and rice tender. If not, add more liquid, cover and cook for another few minutes.
Season to taste with salt and cheese.

Green Beans with Shallot Butter

Mom made this dish every Thanksgiving.

Ingredients:

1/2 c butter
1 T olive oil
2/3 c thinly sliced shallots
1/2 t each salt and pepper
3 lb green beans
1/3 c fresh parsley, chopped

Directions:

Melt 1/4 c butter with oil in small skillet. Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, salt, and pepper. Remove from heat.
Cook beans uncovered in large pot of water 5-7 minutes or till crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat.

Serves 15.

Brown Rice Casserole

I often make this side dish along with my Maple Dill carrots, especially when grilling.
Ingredients:

1 c uncooked brown rice
2 c water
1/2 t salt
1/2 t oregano
1/2 t garlic powder
1/2 t black pepper
cheddar cheese
butter

Directions:

Boil rice, then simmer 20 minutes. Drain, put in greased casserole dish. Add some butter and the spices. Cover and bake at 350 about 15 minutes. Then stir, uncover, add more butter if needed, and add cheese. Bake uncovered about 5 more minutes.

Maple Dill Carrots

I love this side dish. We have it whenever we grill (which is often, especially in the summer). It's an excellent way to serve carrots, to add a veggie to the meal, and to satisfy my sweet tooth in an otherwise healthy way.

Ingredients:

3 c peeled, sliced carrots
2 T butter
2 T brown sugar
couple pinches celery seed
1/2 t salt
1/2 t black pepper

Directions:

Place carrots in skillet with water to cover. Bring to boil; boil for about 18 minutes or till tender. Drain most of water. Stir in rest of ingredients over medium heat.

Potato Wedges

A fun side dish for sandwiches, burgers, and what not. Given to me by my dear friend Melissa in a beautiful cook/scrapbook she gave me for my engagement.

Ingredients:

Potatoes, quartered or smaller, into wedges
Olive oil
Spices such as garlic powder, paprika, crushed red pepper, salt, sugar, basil, pepper, Parmesan cheese, etc.

Directions:

Mix oil and spices in bowl. Spread on wedges. Bake on shallow pan or cookie sheet at 425 for 30 minutes.

Corn Casserole

This is another classic. We had it at a friend's house for Thanksgiving when I was probably 10 years old. After that, we got the recipe, and it became "my" dish. Whenever my family would have guests over or we would go somewhere and need to bring a dish, I would be called on to make my casserole. I even had dreams about it I made it so much! It's really easy and really good, so I'll include it here.

Ingredients:

1 stick butter, melted
8 oz sour cream
1 egg, slightly beaten
1 can creamed corn
1 can whole kernel corn
1 box Jiffy corn muffin mix

Directions:

Heat oven to 350. Combine all ingredients in large bowl, mix well. Pour into greased 9 x 13" pan. Bake 45-60 minutes.