Tag Archives: sidedish

A Simple Side dish to Kick Things Off!

Yes, it has been awhile since I visited this website…and yes, I am still cooking…and eating! ūüėČ

It’s amazing how fast times goes by when you get caught up with new hobbies and general existential craziness. ¬†New hobbies such as crocheting…

One of my more recent creations!

One of my more recent creations! ~ as based on an online pattern

take up SO much time! And general craziness like quitting my job and becoming self-employed is a tad distracting!

It has been a couple of weeks since that particular change and so far I can say that I am happy and I like my boss. ¬†She’s pretty damn cool! ūüėČ

I also switched from using Windows (my whole life!) to a new MacBook. ¬†Learning curve? YES!! I have had to relearn so many commands and programs…that may have kept me away from here too, now that I think about it. Just trying to find a way to resize pics and NOT use iPhoto….grrrrr….anyway, let’s avoid that topic, shall we?

Anyway…so busy, crazy, and happy…thus time passed and here I am, ready to share with those readers who are still checking this blog, an awesome side dish! ¬†Awesome, that is, if you like mushrooms.

Click here for the recipe or scroll to the bottom of the post.

Damn good 'shrooms!

Damn good ‘shrooms!

I figured I’d start with a simple recipe to kick off my first Mac blog post. ¬†(I won’t even go into how long it took me to find a way to resize these pics!)

We had a bowl of mushrooms in the kitchen and they were getting to the point that they had to be eaten, or allowed to return to the wild and spore, so I fried and baked them as a side to a chicken dish and they were delicious!

2 mushrooms

To start…

The first step is simply to fry them, caps down, in a bit of oil for about a minute. ¬†Mine took a little longer as they stuck to the pan and I didn’t want to damage them by forcing them to let go. (I’m thinking a new pan may be in order)

3 fried mushrooms

While they are frying, or just before you start the whole process, mash up some butter, garlic, lemon juice, salt, pepper and thyme. ¬†I used an egg sized chunk of butter and probably 5 cloves worth of garlic but I chose our amounts¬†based on taste preference….we LOVE garlic ūüôā

Mushroom sauce mix

Mushroom sauce mix

Remove the mushrooms from the pan and place them into an oven friendly dish, again, caps down.  Spoon the mixture overtop so that each mushroom has some sauce and then sprinkle some breadcrumbs to add some crispiness to the finished product.

4 in a pan

Put the pan in a pre-heated 400 degree oven for 10 minutes and you’ll have a brilliant side dish to add to your meal!

We also used the remaining buttery juice in the bottom of the pan to season our other vegetables ūüôā

Garlic Mushrooms

Damn good 'shrooms!

Damn good ‘shrooms!

  • mushrooms, how many is up to you
  • 1-2 tbsp of olive oil
  • softened butter, egg sized
  • 3 or 4 cloves of garlic
  • 1-2 tbsp lemon juice
  • 1 tbsp thyme
  • salt to taste
  • pepper to taste
  1. Preheat oven to 400
  2. Heat oil over med-low heat, add mushrooms, caps down and fry for a minute or so
  3. Transfer the mushrooms, again caps down, to an oven safe pan
  4. Mix together the butter, garlic, lemon juice, thyme, salt and pepper and spoon the mixture all over the mushrooms
  5. Bake mushrooms uncovered for 10 minutes
  6. Serve!

Mmmm…Bite-sized Potatoes and Butter!

B returned home from a two-week tour a few days ago and I wanted to make a nice dinner for us.

I cheated with the chicken and bought chicken breasts stuffed with roasted red pepper, feta and spinach from a local meat counter (Thanks for the tip, Ben S!) The .veggies were pretty straightforward, steamed green beans.

And the potatoes…I bought a bag of new red potatoes, small bite-sized ones and had to figure out how I wanted to prepare them.

My friend Michael made an awesome potato dish last year when we were in Montreal so I started with trying to remember how that what he had done to prep them.

All I remember is that it involved a lot of butter. And, oh, how I love butter!! Margarine, you can get the hell away from my fridge and take your plastic tastelessness with you! But butter….please come along and bring friends!

I knew I wanted to bake the dish, so I washed the potatoes and put them in a casserole dish with lid, while setting the oven to 375.

Then I put a few fairly large dollops of butter on them, followed by some minced garlic and a bit of salt.

Seemed pretty easy and I figured that was it¬†until I spied a bag of brown sugar in my cupboard. ¬†Did a little smell taste…garlicky taters….brown sugar….brown sugar…garlicky taters and the smells seemed to jive so I thought, what the hell, and added a sprinkle of sugar on top. I also poured in a bit of water…not much…just a bit to add some moisture. ¬†Not sure if that was needed, but it worked out okay.

I know what you’re thinking. ¬†Holy crackers, that’s a lot of butter!! Yeah….yeah it is.

But you know, you can put less. ¬†I don’t know WHY you’d do that, but you have the butter-cutting power. ūüėČ

So, oven pre-heated to 375, I covered them and let them bake for about 30 minutes.  At that point, I pulled them out and tossed them a bit and then allowed them to bake for another 40 minutes.

This picture doesn’t do them justice….but…

They were SO good! And SO easy!

And, as I’ve said before in this blog, the Smell Test seems to always work! I put a few ingredients side by side and see how them smell together…if they work, they seem to taste good together as well!

I am always surprised when some of my better dishes turn out to be the easiest ones to prepare.

You really don’t have to go all out to make a damn fine meal!

Easy and Delicious Squash

So my friend Tanya was over one day a few weeks back…okay, awhile ago! lol…and we decided to have squash with our dinner.

I have to admit that cutting up squash is what keeps me away from it. ¬†It’s difficult…especially for someone like me who has kind of weak wrists and forearms. ¬†Yeah, you’d think a sign language interpreter would have massive forearms and wrists as study as stone, wouldn’t you? Not even remotely.

But that night, I discovered a CRAZY easy way to prep squash…any kind of squash. ¬†Thanks Tanya!

SIDENOTE: This new discovery sadly doesn’t apply to turnips. ¬†Turnips…or¬†rutabaga can screw off! lol ¬†Honestly I love turnip! ¬†But if I’m buying it…it’s pre-cubed. ¬†Trying to skin and cut up that sucker is dangerous to my life and those around me!

So, back to our squash.  First, preheat your oven to 350 or so.

Next…cut your chosen squash in half and scoop out the seeds. ¬†Piece the fleshy parts with a fork a few times…or many times…depends how cathartic you find it! *wink*

Next, scoop some butter and brown sugar into the hollowed out middle of each half. ¬†I don’t have any actual measurements to share…I suppose the amount will depend on how your day was and how much comfort food you’re needing. ūüėČ

Once that’s done, cover them with foil and place them in the oven. ¬†As it is with the rest of this recipe, the cooking time is also flexible. ¬†It depends on soft you want your squash, how think the halves are, etc. ¬†We baked ours for about 4o minutes.

Let them cool, then scoop and there you have it, an awesome side dish.

Another option is to leave allow them to cool and leave them as is.  Steam some other vegetables, such as broccoli or cauliflower, and dip those vegetables in the melted centres.


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