Category Archives: side dish

“White Spaghetti”

This was an oddly common Frederick Family side dish growing up. I just had some to use up an odd 1/3 cup of leftover pasta in the fridge as a snack, which made me think of it for the challenge. Barely a recipe.

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Filed under Frederick Family foods, pasta dishes, side dish, Uncategorized

Instant Pot Polenta

This turned out perfectly in the Instant Pot! I took a friend’s advice to sautee on low because it can overheat otherwise, as a note.

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Filed under pressure cooker, side dish, Uncategorized, vegetarian

Farro with Tomatoes

This Smitten Kitchen recipe proved to be a good way to use up some garden tomatoes. We served this with a simple seared salmon and a cuke tomato salad.

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Pressure Cooker Pinto Beans

I was really happy with this recipe – it makes a ton, and they work as a great Mexican side dish (in our case, accompanying fish tacos) or even as the star attraction of lunch. I froze half for a later meal. These are great with a little bit of queso fresco crumbled over them.

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Filed under low carb, pressure cooker, side dish, Uncategorized

Cauliflower Rice or Broccoli Rice

This is my second or third time making cauliflower rice and probably my most basic rendition. I used this recipe for inspiration and paired it with these kebabs (using shrimp instead of chicken). Terrific meal during my low carb week.

UPDATE: You can also make this with broccoli and it’s arguably even better.

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Quinoa Salad with Pistachio and Dried Fruit

This recipe calls for currants but I couldn’t find them at the store, so I used dried cranberries instead. As a result, this was probably sweeter than the recipe intended, but we still enjoyed it. We paired it with turkey palliards (as well as some stir-fried veggies) much like often we do with Becky’s quinoa recipe.

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Top Round Roast with Yorkshire Pudding

John and I handled Christmas cooking this year because of family stuff going on. That meant John’s Chicken and Rice for a pre-Christmas meal; Meatballs with Sauce and Inside Out Stuffed Peppers to bring to expecting family members; Mandy’s Egg Bake for Christmas Eve breakfast; cheese, shrimp cocktail and hummus (with carrots and pita) for Christmas Day appetizers/snacks; and a plain baked ham for general snacking/filler.

But Christmas Dinner was of course, the main event. I told John to pick up a meat roast that wasn’t as expensive as prime rib that I could pair with Yorkshire Pudding. He came back with top round. I’d never cooked it before so I was a little nervous about how it would turn out, but we were thrilled with the results. We served it with said Yorkshire Pudding , a simple Greek salad and green beans almondine. I also made a quick mushroom gravy to go with the meat.

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