from Cooking Light, June 2011 4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces 1/2 cup reduced fat sour cream. 1/2 cup 1% low-fat milk 2 tablespoons minced fresh […]
Ina’s Mac & Cheese
from Barefoot Contessa Family Style Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 […]
Spicy Red Beans
4 cups cooked red beans, drained (rinsed if canned) 2 tablespoons bacon grease (obviously, oil or shortening will do) 1/2 a large yellow onion, diced 3 cloves garlic, minced 1/2 […]
Polenta With Green Chilies And Cheese
adapted from Bon Appetit 2 cups milk 1 cup water 3/4 cup yellow cornmeal 3 garlic cloves, minced 1/2 teaspoon salt 1/2 cup freshly grated Parmesan cheese 2 4-ounce cans […]
Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing
Serving Size : 6 6 tablespoons fresh blood orange juice 1 1/2 teaspoons rice vinegar 1 teaspoon honey 1/4 cup olive oil 1/4 cup mayonnaise 1 1/2 tablespoons chopped shallot […]
Cheesy Rice Cakes
from How To Cook Everything Vegetarian by Mark Bittman 2 eggs 1/2 cup milk, half-and-half, or cream, plus more as needed 1 1/2 cups cooked white or brown rice 1/2 […]
Warm Roasted Butternut Squash Salad
Serving Size : 8 1 butternut squash — peeled, seeded and cut into cubes 2 teaspoons olive oil salt and pepper — to taste 1 can black beans — drained […]
Roasted Brussels Sprouts With Garlic
from How To Cook Everything Vegetarian 1 pound Brussels sprouts 1/4 cup extra virgin olive oil 5 cloves garlic, peeled, or more to taste Salt and freshly ground black pepper […]
Creamed Carrots
4 cups carrots, sliced salt and pepper to taste 3 Tbsp butter 1 Tbsp onion, chopped 3 Tbsp flour 1 1/2 cups milk 1 cup grated cheese 1. Cook the […]
Baked Rice
from “From Amish and Mennonite Kitchens” 2 TBS butter 1 medium onion, chopped 1 1/4 cup rich beef broth 2/3 cup water 1 cup uncooked, long grain rice slivered almonds […]