Side Dish Archives - Cookie Monster Cooking

Southwestern Black Bean Salad

April 22, 2013 · 20 Comments

Southwestern black bean salad

The last few weeks I have been on a mexican food kick like no other. So brace yourself for all the goodness that will be coming your way soon. I realized after the fact that the timing works out perfectly for Cinco de Mayo, which is rapidly approaching. I wish I could say I planned it that way but I didn’t. Although maybe I shouldn’t have just told you that … so I would have looked like I was all over it.

Southwestern black bean salad

But let’s talk about the first dish in the lineup I have for you over the next few weeks. Southwestern black bean salad. It may not sound like much, but I promise that this side dish is worth making. It is filling and full of some of my favorites – like corn, tomato and of course avocado. And the dressing? Amazing. Lime, honey and chipotle join forces to make this salad even more irresistible.

Southwestern black bean salad

So go fill your belly with this southwestern black bean salad. It will be happy you did. And then check back soon … we’re just getting started.

Southwestern Black Bean Salad

Yield: about 6 servings

Ingredients

2 tablespoons olive oil, divided
2 ears corn, kernels removed*
1 (15 ounce) can black beans, drained and rinsed
1 tomato, chopped
⅓ cup cilantro, roughly chopped
½ cup crumbled queso fresco
2 green onions, thinly sliced
3 tablespoons fresh lime juice (from about 2 limes)
1 ½ teaspoons minced chipotle peppers in adobo sauce
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 avocado, cut into ½ inch pieces

Instructions

Place a medium skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the corn and cook for 6 to 8 minutes, until golden brown. Transfer to a large bowl. Add in the beans, tomato, cilantro and queso fresco. Toss to combine.
In a small bowl, whisk together the green onions, lime juice, chipotle, honey, salt, pepper and remaining 1 tablespoon olive oil. Add the dressing to the bowl with the corn and toss to combine.**
Add the avocado to the bowl and fold gently to incorporate. Season with additional salt and/or pepper to taste, if desired.

Notes

*Do not substitute frozen or canned corn in this recipe.

**The salad can be prepared up to this point two days in advance. Store in the refrigerator in an airtight container.

http://cookiemonstercooking.com/2013/04/22/southwestern-black-bean-salad/

Source:
Slightly adapted from America’s Test Kitchen Healthy Family Cookbook.

Filed Under: Recipes, Side Dish · Tagged With: Side Dish

Broccoli Salad

March 20, 2013 · 14 Comments

Broccoli salad

Can we talk for a second about how crazy it is that it’s almost Easter?? I have no idea where time is going these days. It’s freaking me out a little! We have a lot coming up in the next few months, so as much as I’m looking forward to some warmer weather I would appreciate it if time would just slow down!

But since that’s not going to happen, I have a few fun dishes for Easter that I’ve been working on to share with you over the next week or so. My mom called the other day to start talking about our Easter menu, so I figured it was time to get my butt in gear here on the blog too.

Broccoli salad

Now I know that when most people think of broccoli salad they think of summer, but this would be a great side dish for an Easter brunch or dinner. It can be made a little bit in advance and stored in the refrigerator, so it’s not taking up space in your oven or stove.

And let me just put it out there that this salad is absolutely not drowning in mayonnaise. The dressing is so much lighter, with just a hint of balsamic vinegar to make it a little interesting. Toss in some tomatoes, raisins, walnuts and bacon and you have a wonderful side dish that will not disappoint.

And in case you were wondering? Yep, definitely still picked out the bacon pieces : ) So not my thing.

Broccoli Salad

Yield: 4 to 6 servings

Ingredients

6 slices bacon, chopped fine
½ cup golden raisins
6 cups broccoli florets (cut into 1-inch pieces - from 2 to 3 heads broccoli)
½ cup walnuts, roughly chopped
1 medium shallot, minced
1 cup cherry tomatoes, halved
¼ cup plain greek yogurt
¼ cup mayonnaise
1 tablespoon balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper

Instructions

Set a medium skillet over medium heat. Add the bacon pieces and cook until crisp, about 6 to 8 minutes. Transfer to a paper towel-lined plate and set aside.
Combine 4 cups of water and 4 cups of ice in a large bowl, set aside.
In a large saucepan, bring water to a boil. Put the raisins in a small bowl and add in ½ cup of the boiling water. Cover and let sit for about 5 minutes. Drain and set aside.
Meanwhile, add the broccoli florets to the boiling water. Cook for about 1 minute, until bright green and slightly tender. Drain the broccoli and immediately place in the ice bath to cool. Drain again and dry well (a salad spinner works great here).
Add the broccoli, bacon, raisins, walnuts, shallot and tomatoes to a large bowl. In a small bowl, whisk together the greek yogurt, mayonnaise, balsamic vinegar, salt and pepper. Add the dressing to the bowl with the broccoli and toss to combine. Season with additional salt and pepper to taste, if desired.

Notes

This salad can be made up to 6 hours in advance.

http://cookiemonstercooking.com/2013/03/20/broccoli-salad/

Source:
Adapted from Cook’s Country August/September 2012.

Filed Under: Easter, Fourth of July, Holidays, Recipes, Side Dish · Tagged With: Easter, Fourth of July, Holidays, Side Dish

Buttery Honey Beer Bread with Honey Butter

March 11, 2013 · 44 Comments

Buttery honey beer bread with honey butter

Whew. That’s a long title. But it seemed a shame to leave any of it out, so I’m just going to roll with it. This beer bread is exactly that – buttery with a touch of honey and undertones of your favorite beer. Oh and then go ahead and top it with a good smear of compound honey butter. Yeah – this disappeared pretty quickly at our house.

Buttery honey beer bread with honey butter

Beer bread is one of those recipes that I am so glad to have finally made from scratch. I’ve had plenty of beer bread at parties over the course of the last few years, but it always came from a mix. I’ve wanted to make it homemade for a long time and St. Patrick’s Day finally gave me an excuse to go ahead and do so.

Buttery honey beer bread with honey butter

The downside to this? I have a feeling I’m going to turn into a bit of a snob when it comes to beer bread. This version is just so. much. better. It’s soft and slightly chewy on the inside but has this awesome crunchy crust on the outside. The honey butter is totally optional, but when it melts into a slice of the slightly warm bread? Swoon. I’m getting hungry just thinking about it. And another bonus? It’s still super fast – it only takes 5 minutes to get the batter in the oven.

Buttery honey beer bread? Just do it. You’ll be happy you did.

Buttery Honey Beer Bread

Yield: 1 loaf

Ingredients

2 cups all-purpose flour
1 cup bread flour*
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons honey
1 bottle (12 ounce) your favorite beer
4 tablespoons unsalted butter, melted and cooled slightly

Instructions

Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside.
In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.

Notes

*If you don’t have bread flour on hand, you can substitute all-purpose flour.

http://cookiemonstercooking.com/2013/03/11/buttery-honey-beer-bread-with-honey-butter/

Source:
Adapted from Ezra Pound Cake.

Honey Butter

Yield: ½ cup

Ingredients

½ cup (8 tablespoons) unsalted butter, at soft room temperature
1 tablespoon honey
¼ teaspoon salt

Instructions

In a small bowl add the butter. Add in the honey and salt. Mix until well combined.

Notes

This is the way I’ve been making this honey butter for a few years. Feel free to adjust the amount of honey and salt to your own taste.

http://cookiemonstercooking.com/2013/03/11/buttery-honey-beer-bread-with-honey-butter/

Source:
Cookie Monster Cooking

Filed Under: Appetizers, Breads, Condiments, Holidays, Recipes, Side Dish · Tagged With: Appetizers, Breads, Condiments, Holidays, Side Dish

Cauliflower Gratin

February 15, 2013 · 12 Comments

Cauliflower gratin

I’ve mentioned before that I am a huge fan of weekly meal planning. It keeps me on track, makes my evenings much less stressful after work and I don’t end up wasting ingredients. Win win and win. After looking at some of my menus from the last few weeks, I realized that I don’t pay much attention to side dishes (except for holidays or special occasions). Most of the time, I automatically go for something simple – rice or potatoes and almost always roasted veggies. Nothing fancy and something that will be quick and easy.

I also realized that I have a huge amount of ideas and recipes bookmarked for side dishes that I’ve never gotten around to trying out at home. Most are ones that I’ve set aside for holidays, like Thanksgiving. But a girl can only make so many side dishes for those holidays. So instead of saving all of them for next year, I decided I should start making some now.

Cauliflower gratin
Like for instance, this cauliflower. We actually eat cauliflower on a pretty regular basis, either roasted or mashed. But prepared this way? This was completely new to me. It is creamy and delicious, combined with cheese and topped with breadcrumbs. I have a feeling even cauliflower haters may change their tune with this. I am only slightly embarrassed to admit that my husband and I polished this off in one sitting. I served this with a simple pork tenderloin and broccoli – making for a great meal. I think I can safely say that this side dish will make another appearance at our table way before Thanksgiving rolls around again.

Cauliflower Gratin

Yield: 4 servings

Ingredients

1 head cauliflower (about 3 pounds), cut into large florets
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk (I used 2%)
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg
¾ cup freshly grated gruyere, divided
½ cup freshly grated parmesan
¼ cup panko breadcrumbs
¼ cup fresh parsley, chopped

Instructions

Preheat the oven to 375 degrees.
Bring a large pot of lightly salted water to a boil. Add in the cauliflower and cook for 5 to 6 minutes, until tender but still firm. Drain and set aside.
Place a medium saucepan over medium low heat. Add in the butter. When melted, add in the flour and cook for 2 minutes, whisking almost constantly. Slowly pour in the hot milk. Increase the heat to medium to bring to a boil, whisking frequently. Once the milk starts to boil, whisk constantly for 1 minute, or until the mixture has thickened. Turn off the heat and add in the salt, pepper, nutmeg, ½ cup of the gruyere and the parmesan. Whisk until the mixture is smooth.
Pour ⅓ of the sauce into the bottom of an 8 by 11 inch oval baking dish. Gently tip the baking dish back and forth to get the sauce to coat the bottom. Evenly distribute the drained cauliflower over the top. Evenly pour the remaining sauce over the cauliflower. In a small bowl, combine the remaining ¼ cup gruyere with the breadcrumbs. Sprinkle the mixture over the top of the gratin.
Bake for 25 to 30 minutes, until the top is lightly browned. Remove from the oven and sprinkle with the chopped parsley.

http://cookiemonstercooking.com/2013/02/15/cauliflower-gratin/

Source:
Adapted from Ina Garten via the Food Network.

Filed Under: Holidays, Recipes, Side Dish, Thanksgiving · Tagged With: Holidays, Side Dish, Thanksgiving

Company Corn

November 15, 2012 · 6 Comments

Promise me you won’t judge this recipe by the name. I almost passed it over at first glance, but when I got to looking at the ingredients, I decided it was worth a shot. We tried it and thoroughly enjoyed it. I attempted to think of a different name that was a little more descriptive, but they all sounded odd. So I left it as is. Therefore I am warning you not to make the same mistake I did and wait a long time to try this recipe!

Corn is another side dish that is a traditional part of our Thanksgiving meal. I remember it always being around when I was a kid, although I’m pretty sure I passed it over every single year for dishes I considered way more important – like stuffing and mashed potatoes. And rolls. Let’s not forget those.

While those dishes will always hold a special place in my heart, I decided it was time to find a corn recipe that would hold its own against those other favorites. And this corn definitely does just that. I made a few changes to the original recipe, like cutting down the amount of butter and sour cream, adding in some carrots and switching up the spices just a little. The end result is a dish that is creamy without being overly rich. It is packed full of wonderful flavors and goes incredibly well with the rest of our Thanksgiving favorites. You better believe that this is making another appearance soon on the big day.

Company Corn

Yield: 6 to 8 servings

Ingredients

2 (10 ounce) packages frozen corn
3 tablespoons unsalted butter
1 small onion, chopped
1 celery rib, chopped
1 whole carrot, peeled and chopped
2 tablespoons minced fresh parsley
½ teaspoon salt (or more to taste)
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
⅓ cup sour cream (light is fine)

Instructions

Cook the frozen corn according to the package directions (do not add any salt when cooking the corn). Drain and set aside.
Place a medium large skillet over medium heat. Add the butter. When melted, add in the onion, celery, and carrots. Cook, stirring occasionally, under tender, about 5 to 8 minutes. Turn the heat down to low and stir in the parsley, salt, pepper and thyme. Add in the drained corn and sour cream. Mix until well combined.

http://cookiemonstercooking.com/2012/11/15/company-corn/

Source:
Adapted from Taste of Home.

Filed Under: Holidays, Recipes, Side Dish, Thanksgiving · Tagged With: Holidays, Side Dish, Thanksgiving

Thanksgiving Stuffing

November 12, 2012 · 2 Comments

Stuffing is one of those side dishes that I consider essential at Thanksgiving. It also happens to be my favorite part of the meal – I always go back for more than one helping. This stuffing is one that we have enjoyed at our Thanksgiving dinner since I was very little. It is simple and classic, no added frills. There are a number of picky eaters in my family, but this dish always passed the test. Don’t get me wrong though, it may be simple (no “funny” ingredients as some like to say) but is oh so good.

My grandma always cooked Thanksgiving dinner when we were younger and I vividly remember asking her one year for the recipe for her stuffing. She had this look on her face and made me promise not to tell anyone before she even shared the recipe. And that’s when she confessed that for that particular year she just used a box of stovetop and jazzed it up with some fresh veggies and spices. But, shhhh don’t tell.

Now, this stuffing is not from a box, but does taste ever so similar to that version that appeared every so often at Thanksgiving dinner. And I have a feeling that this one will continue to make appearances for many years to come. Counting down the days until I get to eat this again…

Thanksgiving Stuffing

Yield: 6 to 8 servings

Ingredients

3 tablespoons unsalted butter
1 small onion, finely chopped
2 ribs celery, finely chopped
2 whole carrots, peeled and finely chopped
2 teaspoons dried thyme
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1 (1 pound) loaf firm country white bread, cut into 1-inch slices and then into cubes (about ½ inch in size)*
1 ½ cups low-sodium chicken broth

Instructions

Preheat the oven to 350 degrees. Lightly grease a 2 to 3 quart baking dish with butter or nonstick cooking spray and set aside.
Add the butter to a large skillet set over medium-high heat. When melted, add the onion, celery and carrots. Cook for about 5 minutes, until the vegetables are tender. Lower the heat to medium-low and stir in the thyme, salt and pepper. Next add in the bread cubes and mix to combine. Pour the chicken broth over the mixture and stir gently. You want the bread cubes to be moist but not completely saturated with the broth, so adjust the amount slightly if needed.
Transfer the stuffing to the prepared baking dish. Cover with aluminum foil and bake for about 1 hour, until the top is lightly browned.

Notes

*Your bread should preferable be about a day old (so not extremely fresh). I used a firm whole-wheat loaf and that worked wonderfully as well.

http://cookiemonstercooking.com/2012/11/12/thanksgiving-stuffing/

Source:
Adapted from Williams-Sonoma Holiday Entertaining.

Filed Under: Holidays, Recipes, Side Dish, Thanksgiving · Tagged With: Holidays, Side Dish, Thanksgiving

Honey Yeast Rolls

September 26, 2012 · Leave a Comment

This was the very first recipe for yeasted bread that I ever made. At the time it just seemed like a good first step in learning how to use yeast. Little did I know that it would still be my very favorite dinner roll almost two years later. We loved these the first time I made them and even after trying numerous other recipes, I always seem to come back to this one.

These honey yeast rolls have appeared on so many other blogs, but considering I make them on a regular basis I decided to post them anyway. And boy are they incredible. They are soft and tender, with just the right amount of honey and butter flavor. They are excellent all on their own, topped with a little butter, or dunked into your favorite soup.

There’s not too much else to say about these – and if you are a carboholic like me then you need no further convincing to go give these a try. I made a double batch this weekend just so I would have extras in the freezer. You know, for any future dinner roll cravings. Is it bad that I have those often?

Honey Yeast Rolls

Yield: 12 rolls

Ingredients

2 ¼ teaspoons (1 package) instant yeast
1 cup warm water (105 to 115 degrees)
¼ cup honey
3 tablespoons olive oil
1 ¼ teaspoons salt
1 large egg, lightly beaten
4 cups bread flour, divided
1 tablespoon unsalted butter, melted
1 tablespoon honey

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the yeast and warm water. Mix for a few seconds to combine. Add in the honey, olive oil, salt and egg. Mix until well combined. Add 3 cups of the bread flour and mix until the dough forms a cohesive mass. Switch to the dough hook. With the mixer on low speed, slowly add in the remaining 1 cup bread flour. Continue to knead on low speed for about 8 more minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a large lightly oiled bowl. Turn once to coat and then cover with a clean kitchen towel or plastic wrap. Let the dough rise until doubled in bulk, about 2 hours.
Transfer the dough to a lightly floured surface and knead by hand for about 30 seconds. Cover with a kitchen towel and allow to rest for 10 minutes. Punch down the dough. Divide the dough into 12 equal sized pieces (a kitchen scale is helpful here). Spray a 9 x 13 inch baking dish with nonstick cooking spray. Shape the dough pieces into smooth balls and evenly space in the prepared baking dish. Cover with a kitchen towel and let rise for about 25 to 30 minutes.
Preheat the oven to 400 degrees. In a small bowl, combine the melted butter and honey. Brush the tops of the rolls evenly with the mixture. Bake for about 15 minutes, until the rolls are lightly browned and the bread is cooked through.

http://cookiemonstercooking.com/2012/09/26/honey-yeast-rolls/

Source:
Slightly adapted from Annie’s Eats.

Filed Under: Breads, Recipes, Side Dish · Tagged With: Breads, Side Dish

Roasted Sweet Potato Salad

September 12, 2012 · 6 Comments

While flipping through cookbooks a few weekends ago, I came across this dish. I’m not sure why I never noticed it before but for whatever reason it stopped me dead in my tracks. I immediately put it on our meal plan for early in the week and was excited to try it out.

I made a few adjustments to the recipe, like adding in some cheese and kale, to give it a bit of bulk. And I’m obsessed with kale these days, so that part just needed to happen. Really, it did. The lime juice and maple syrup add just a tad of citrusy sweetness that compliments the potatoes wonderfully. You also get a bit of saltiness from the cheese and nuts, which ties the whole dish together.

We ate this as a light meal, but I think it would make a great side dish. For whatever reason it made me think of Thanksgiving. But let’s not rush things – I am perfectly happy enjoying the bit of cooler weather here in the DC the last few days. It’s glorious. I’ve even taken to wearing my favorite sweatshirt around the house. You know, just because. Next stop, slippers. I’ve been waiting all summer to bust those out again.

Roasted Sweet Potato Salad

Yield: 2 to 3 servings as a main dish; 4 to 6 as a side dish

Ingredients

3 pounds sweet potatoes, cut into 1-inch chunks
3 tablespoons olive oil, divided
½ teaspoon salt
½ cup walnuts, roughly chopped
3 cups kale, torn into 1-inch pieces
⅛ cup freshly squeezed lime juice
2 tablespoons maple syrup
¾ cup finely sliced green onions
¼ cup chopped cilantro
¾ cup grated parmesan cheese
salt and pepper, to taste

Instructions

Preheat the oven to 400 degrees. Add the chopped sweet potatoes to a large baking pan and drizzle with 2 tablespoons of the olive oil. Sprinkle with ½ teaspoon salt and toss to coat. Arrange the potatoes in a single layer. Bake for about 40 to 55 minutes, stirring occasionally, until the potatoes are tender and soft.
Meanwhile, place a medium skillet over medium heat. When hot, add the walnuts. Cook, stirring occasionally, until light brown and toasted (about 4 minutes). Place the walnuts in a small bowl and set aside. Wipe out the skillet and add ½ tablespoon olive oil. Add the kale and cook until wilted and soft (just a few minutes). Remove from the heat and set aside.
In a small bowl, whisk together the lime juice, maple syrup and remaining ½ tablespoon olive oil.
When the potatoes are done cooking, add them to a large bowl. Add in the walnuts, kale, green onions, cilantro and parmesan cheese. Add the lime juice mixture to the bowl and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.

http://cookiemonstercooking.com/2012/09/12/roasted-sweet-potato-salad/

Source:
Adapted from Williams-Sonoma Eat Well

Filed Under: Main Dish, Recipes, Side Dish, Vegetarian · Tagged With: Main Dish, Side Dish, Vegetarian

Sun-Dried Tomato Pasta Salad

August 20, 2012 · Leave a Comment

Let’s talk about pasta salad. I really do like pasta salad, but I can’t stand when it is smothered in heavy mayonnaise or drowned in a lot of dressing. I want my pasta salad to be simple with a light dressing to make it interesting.

Pasta salads are the perfect dish to make ahead for gatherings, so of course I made one for my cousin’s baby shower. I needed items on the menu that I could make after work a day or two before the event. I have a few other versions of various pasta salads that I’ve made previously, but I wanted to try something new this time around. I’ve mentioned before the ridiculous amount of basil we have from our garden, so incorporating lots of this herb led me to try this recipe.

I was really happy with the way this turned out. It is not too heavy but still flavorful from all the sun-dried tomatoes and fresh basil. The tomatoes and mozzarella give this salad some bulk yet it is still on the simple side. It worked great as a side dish at the shower, but was still satisfying enough to eat the leftovers the following day as a meal.

Sun-Dried Tomato Pasta Salad

Ingredients

For the salad:

1 (13.25 ounce) box pasta – penne, rotini, etc.
1 ½ pints cherry or grape tomatoes, halved
16 ounces mozzarella, cubed
5 sun-dried tomatoes, drained, patted dry and chopped
1 shallot, minced
1 cup freshly grated Parmesan
1 cup packed basil leaves, coarsely chopped

For the dressing:

5 sun-dried tomatoes, drained and patted dry
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

Cook the pasta according to package directions. Drain and set aside to cool.
In a large bowl, add the tomatoes, mozzarella, 5 sun-dried tomatoes and shallot. When the pasta has cooled, add it to the bowl. Toss to combine.
To make the dressing, add the remaining 5 sun-dried tomatoes, vinegar, olive oil, garlic, salt and pepper to the bowl of a food processor. Process until almost smooth.
Add the dressing to the bowl with the pasta and top with the Parmesan and basil. Toss to combine.

http://cookiemonstercooking.com/2012/08/20/sun-dried-tomato-pasta-salad/

Source:
Adapted from Cook like a Champion. Originally from Barefoot Contessa Family Style via Pink Parsley.