Side Dish

Homemade Caesar Salad Dressing

by on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish


Servings: Makes 1-1/3 cups
Total Time: 10 Minutes

Ingredients
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces

Instructions
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise.  Whisk until well combined. Taste and adjust to your liking.

Dress the Romaine lettuce.  Sprinkle with Parmigiano-Reggiano & croutons.  Serve.

The dressing will keep well in the fridge for about a week.

Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Calories:184
Fat:19g
Saturated fat:1g
Carbohydrates:1g
Sugar:0g
Fiber:0g
Protein:2g
Sodium:296mg
Cholesterol:13mg

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Barley Risotto with Fennel

by on Feb.02, 2012, under Side Dish

Prep Time: 30 mins
Cook Time: 3 h 30 mins
Total Time: 4 h

Ingredients
2 teaspoon fennel seed
1 large fennel bulb(s), cored and finely diced, (or 2 small bulbs), plus 2 tablespoons chopped fronds
1 cup barley, pearl, or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 clove garlic, minced
4 cups broth, reduced-sodium chicken, or “no chicken” broth
1 1/2 cups water, divided
1/3 cup wine, dry white
2 cups beans, green, French-cut, frozen
1/2 cup cheese, grated Parmesan
1/3 cup olives, black, oil cured, coarsely chopped
1 tablespoon lemon zest, freshly grated
pepper, black ground, to taste

Preparation
1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker.

2. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.

3. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

Makes 6 servings
Nutritional Info (Per serving):
Calories: 242, Saturated Fat: 2g, Sodium: 474mg, Dietary Fiber: 8g, Total Fat: 6g, Carbs: 36g, Cholesterol: 9mg, Protein: 10g
Carb Choices: 2

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Grandma Y’s Jello Mold

by on Sep.12, 2011, under General, Salads, Side Dish

Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups

Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.

Time to prepare:
Servings:
Nutritional Information / Serving:

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