Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Blue Cheese Cole Slaw

Recipe from Closet Cooking
(makes 4 side servings or 8 sandwich filling servings)

Ingredients:
2 cups cabbage (shredded)
1 carrot (shredded)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grainy mustard
1 lemon (juice)
salt and pepper to taste
1/4 cup blue cheese (crumbled)
1 handful parsley (chopped)

Directions:
1. Mix the cabbage and carrot in a large bowl.
2. Mix the mayo, sour cream, mustard, lemon juice, salt and pepper in a bowl.
3. Mix everything together.
4. Cover and let mellow in the fridge for a few hours.

Posted on » by Ashley » Theme:

Bourbon BBQ Baked Beans

Bourbon BBQ Baked Beans
A Dash of Soul

Serves: 8

1 T. olive oil
1 T. butter or buttery spread
1/2 c. diced onions
1/2 c. diced bell peppers
1/3 c. prepared barbecue sauce (whatever you have lying around)
1/4 c. ketchup
1/4 c. brown sugar
2 t. molasses
2 t. apple cider vinegar
1/2 t. Worcestershire sauce
1/3 c. bourbon whiskey
40 oz. canned baked beans

Preheat oven to 375.

In a large skillet, heat the olive oil and butter over medium heat.
When the pan is hot, add the onions and bell peppers and sautee until they are soft and just begin to brown.

Add the barbecue sauce, ketchup, brown sugar, molasses, vinegar, and whiskey to the pan. Stir together and let boil for a few minutes.

Remove the skillet from the heat.

Drain the canned baked beans as much as you possibly can (I like to remove the top from the can and then press it into the can to squeeze the liquid out).

Pour the drained beans into the skillet, then stir gently to coat the beans in the sauce.

Spray a casserole dish or other baking pan with nonstick spray.

Pour the bean mixture into the dish and bake in the preheated oven for about 30 minutes, or until the beans are bubbling throughout and brown on top.

Let cool for a few minutes before serving.

Posted on » by Michael » Theme:

Dilled-Vegetable Barley Soup

A flavorful vegetable and barley soup with mushrooms, fresh dill and fennel.

Recipe Ingredients:

  • 1/2 cup pearl barley
  • 5 1/2 cups water – divided use
  • 1 tablespoon butter 2 cups minced onion
  • 1 1/2 teaspoons salt
  • 1 bay leaf
  • 1 pound mushrooms, chopped
  • 2 carrots, peeled and diced
  • 1 celery rib, minced
  • 6 tablespoons dry white wine (optional) – Not optional if the theme is alcohol
  • 1 tablespoon lemon juice
  • 1/2 cup minced fresh fennel (I used leek instread)
  • 1 tablespoon fresh snipped dill
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • Optional sprinkle with toasted sunflower seeds before serving

Cooking Directions:

  1. In a small saucepan combine barley with 1½ cups of the water. Bring to a boil; cover, lower heat, and simmer until tender, 30 to 40 minutes.
  2. In a large, heavy stockpot melt butter; sauté onion with salt and bay leaf; cook over medium heat until onion begins to soften, 5 to 8 minutes.
  3. Add mushrooms, carrots and celery; cook over medium heat, stirring occasionally, for about 10 minutes. Add remaining 4 cups water, wine, lemon juice and barley. Lower heat to a gentle simmer, cover, and cook for about 30 minutes. The soup will thicken, add more water, if desired.
  4. Shortly before serving, stir in the fennel, dillweed, garlic and pepper. Taste to adjust seasonings.

Makes 6 servings.