Side Dish

[swittenauer]

We have steak alot but we always have the same baked pot's for a side & green beans. Any suggestions for a really good side dish made with pasta or potatoes?

[Green12]

We have steak alot but we always have the same baked pot's for a side & green beans. Any suggestions for a really good side dish made with pasta or potatoes?

If dairy is not an issue you could do twice baked potatoes, or get some store bought pesto sauce and toss rice pasta with that and serve your steak on top of a bed of pesto noodles.

If dairy is an issue you could do roasted potatoes, that always gives them lots of flavor, or toss some rice pasta with olive oil, sea salt and fresh herbs.

I have a really good recipe for Roasted Rosemary Sweet Potatoes/Yams- you take 2-3 sweet potatoes or yams and peel them with a vegetable peeler and then slice them into 8 wedges lengthwise, toss to coat with about 1/4 c olive oil, 1/4 tsp sea salt, 1 tbsp. fresh rosemary and the zest of one orange. (the easiest way to do this is just throw everything into a large ziploc bag, seal, and shake it up until the potato wedges get really coated). Arrange on a cookie sheet and bake at 400 degrees for about 35-40 minutes (or until golden brown and fork tender) I turn them a couple times throughout cooking with a spatula.

[angel-jd1]

I had mashed sweet potatoes tonight.

Peel and slice the sweet potatoes (2-3 med size) put into bowl of water cook in the microwave (I did for 10 min). Drain and mash....add 1tsp vanilla 2Tablespoons butter/marg. and 1/4 cup brown sugar.......Mix all together and serve warm.

It was sooooooooooo good. I haven't been hungry at all lately and this actually tasted good.

-Jessica

[VegasCeliacBuckeye]

Twice Baked Potatoes or Smoked Gouda (cheese) mashed potatoes

Twice Baker Recipe

2-4 Baking Potatoes (Big Ones)

Poke each "baker" with a fork (several times around the potato), then

Brush each baker with olive oil and kosher salt, then

Wrap in aluminum foil and bake in the oven at 400 for 1 hour (until done)

Remove from oven and foil

Cut the baker in half with a sharp knife

"Scoop" out the inside of the potato leaving the crust of the potato "intact"

Take the "insides" and place in a bowl. Combine with butter, milk (very little), sour cream, bacon (cooked and chopped), salt, pepper, garlic powder and cheddar cheese. Mix together on the lowest speed of the mixer.

Then, gently scoop the "mix" back into the original crusts. Do not over fill the crusts too much (you can go over, just don't make a mountain - LOL)

Place bake in the oven for an additional 15 minutes on 350.

Take out and enjoy (careful, its hot!!) -- You can also top with cheese again with 5 minutes left in the oven. (Cream cheese can be substituted for sour cream -- not much of either -- 1-2 healthy tablespoons per baker.

Smoked Gouda Mashed potatoes

Take the usual amount of regular potatoes to make mashers (1 - 1.5 pounds) Peel them, cut into healthy squares and boil them for 17-20 minutes. Remove when extremely fork tender. Strain water.

At the same time you are boiling the potatoes, melt a stick of butter in a sautee pan with 4-5 diced cloves of garlic. Cook on medium to medium low until garlic has been softened (but don't burn the butter!!)

Place potatoes in big mixing bowl. Add the melted butter/garlic mixture. Add 1/2 cup of cream cheese to the mixing bowl and and 1/4 cup of milk. Begin mixing (adding milk as necessary -- slowly -- don't use too much milk!!!!!!! I mean drip the milk a little at a time until you near your desired consitency with the electric mixer.

When you are nearing the desired consistency, take 8-10oz of freshly grated smoked gouda cheese and slowly mix in. Mix a bit more and serve. YUMMY!!!

[Ursa Major]

How about a nice potato, rice or noodle salad? That's nice in the summer, when it's hot.

[hez]

I know you were asking for potatoes or pasta but how about another vegie? I have a rich yellow squash casserole (I think it is Paula Dean or Martha Stewarts recipie). Because it is rich and cheesy you do not miss out on the starch. If you want I can post the recipe.

Hez

[tarnalberry]

I'd do a sautee with carrots, bell pepper, onions, and zucchini. No other sides needed. :-)

[BRUMI1968]

I like to sautee greens (beet greens, chard, etc.) for just a couple minutes with leek or shallot, then lemon-juice it.

Ooo, I also like Brussels sprouts sauteed for about five minues (after cut up really fine) - then put balsamic vinegar on them (or apple cider vinegar if you haven't found a gluten-free balsamic)...if you do cheese, then you add the parm.

Also, if it's more picknicky - you can make sweet potato fries

[lpellegr]

Home fries! Peel and slice raw potatoes, fry in plenty of margarine or oil, covered, turning over with a spatula once in a while until potatoes are cooked through and some are nice and brown and crunchy. Or chop up cooked potatoes and fry until crispy. Add onions, peppers, whatever you like.

[jerseyangel]

Home fries! Peel and slice raw potatoes, fry in plenty of margarine or oil, covered, turning over with a spatula once in a while until potatoes are cooked through and some are nice and brown and crunchy. Or chop up cooked potatoes and fry until crispy. Add onions, peppers, whatever you like.

I second the home fries!!! I do mine with olive oil

[grrtch]

How about baked sweet potato home fries? After I peel and cut up the raw sweet potato, I dump a coupla tbsp of oil in a plastic bag, and add salt, maple syrup, cinnamon, maybe some vanilla and then the cut up potatoes. Squish them around in the bag and lay each one on a baking sheet sprayed with something non-stick. On the sheet, be sure to leave room for the heat to circulate areound each fry. Bake for like 17 min @ approx 400. serve with chutney for dipping.

Also, this summer I stumbled on a good bean salad... canneloni beans, peas, crumbled dried tomatoes (or diced sundried tomatos would work) diced onion, minced flat leaf parsely. The dressing is fresh garlic, juice of half a lemon, and extra virgin olive oil combined in a food processor. Add that and a coupla pinches of salt over the whole thing. Funny how the flavors combine to suggest bacon. It's very filling, and travelks real well. You can also alter the dressing by adding pesto.

Also tasty and simple: chick peas, feta cheese, and diced onion... green onions make it particularly attractive. Dress with a drizzle of extra virgin olive oil and a pinch of salt. Add rice wine vinegar if you want a little acidity.

I know the bean salads aren't really the solution you were looking for, but they are filling yet light enough during these hot months.

[CarlaB]

I slice potatoes into wedges, line them in a greased 9x13 pan, sprinkle with olive oil, rosemary, thyme, oregano, and salt. Bake until brown and slightly crispy. We call them "oven fries." Today I took leftover oven fries, fried them in a skillet and chopped them up as I fried them, and served them with fried eggs for breakfast.

I also like garlic mashed potatoes. Just add chopped garlic to your mashed potatoes while mashing. I never skin my potatoes before mashing, and I don't cream them, just mash them up a bit. Maggianos made some mashed potatoes special for me since I'm dairy free with olive oil and basil --yum! Theirs also had the skin.

For pasta, just pick out some gluten-free noodles, add some olive oil and whatever herbs you like. No need to get complicated, you don't want to compete with the steak!

[StrongerToday]

I take baby red skin potatoes, drizzle w/ olive oil and sprinkle on kosher or sea salt and maybe some dried garlic (I like Garlic Garlic by Tastefully Simple).

I think we can have Lipton Onion Soup mix, right??? I used to take 1/4 cup of oil, mix in 1 soup packet in a large plastic zipped bag... put in some quartered potatoes or baby reds and mix it all together. Dump in a pan and roast till tender... yum...

[queenofhearts]

I like to sautee greens (beet greens, chard, etc.) for just a couple minutes with leek or shallot, then lemon-juice it.

Ooo, I also like Brussels sprouts sauteed for about five minues (after cut up really fine) - then put balsamic vinegar on them (or apple cider vinegar if you haven't found a gluten-free balsamic)...if you do cheese, then you add the parm.

Also, if it's more picknicky - you can make sweet potato fries

Uh oh... are some balsamic vinegars gluteny? I figured wine, wood, what's to worry... what is the potential villain?

Leah

[BRUMI1968]

If it is from Modena, Italy, it cannot by law contain anything other than the vinegar. If it is not, however, there are no laws governing its production. Some chaper balsamics not from Italy contain sugars to make them more carmely - and CAN (probably don't, but can) contain gluten in that sense.

Really, buying the good stuff makes a huge difference anyhow...yum. Apple cider vinegar is good, but is so strong.

[grrtch]

If it is from Modena, Italy, it cannot by law contain anything other than the vinegar. If it is not, however, there are no laws governing its production. Some chaper balsamics not from Italy contain sugars to make them more carmely - and CAN (probably don't, but can) contain gluten in that sense.

Really, buying the good stuff makes a huge difference anyhow...yum. Apple cider vinegar is good, but is so strong.

Wow! That's a heads up! My nutrtionist hasn't cautioned me at all about those. In fact she flat out recommended it as a alternative to commercial marinades and salad dressings. So you pony up for the stuff aged 25 years? All I can swing is the seven year stuff, and a little dab'll do ya.... Great when used sparingly on fruit, too!

[kabowman]

We do homefries, like Carla, with olive oil and our BBQ salt.

Grilled squash/zuchini, onions, peppers, and potato slices (nuke them first for about 5-7 minutes to speed up grill time).

Last night, I had a pasta with a fresh tomato mix on top with olive oil, fresh oregano, basil, garlic, and some lemon. Very nice light.

[RiceGuy]

I like celery, carrots, turnips, and onions along with potatoes. Really almost any veggie works well if you like it. Once (years ago) I made pepper steak, took one bite, and had a strange urge to put prunes in it. Then I found out that's common in some parts of the world! Freaky...

[BRUMI1968]

I don't think the age matters - as long as it's from Modena, Italy. My nutritionist seemd a bit hyper warning about vinegar - I think it one of those controversies. I use true balsamic and apple cider...oh yeah, and rice vinegar (but w/o the "seasoned").

You could always call a cheaper non-Italian brand to get if they are gluten-free.....

[eKatherine]

Thaw a block or two of frozen cooked squash in a collander or strainer lined with a paper towel. When it has stopped dripping, fold the paper over the top and press it to remove as much of the liquid as possible.

If you do dairy, add butter, cream, and salt. If not, add almond milk or coconut milk.

Sweetening and spice to taste.

[grrtch]

I don't think the age matters - as long as it's from Modena, Italy. My nutritionist seemd a bit hyper warning about vinegar - I think it one of those controversies. I use true balsamic and apple cider...oh yeah, and rice vinegar (but w/o the "seasoned").

You could always call a cheaper non-Italian brand to get if they are gluten-free.....

Well, I was addressing flavor aspect of aged balsamic... 25 year old stuff is amzing on berries, but it costs at least a humdred smackaroos! In my case, my nutrionist ruled out white or grain vinegars, but vinegar from any other source is okay. Yeah, I guess cheap balsamics might include white vinegar to cut corners.

[BRUMI1968]

I've probably just never had this wonderful 25 year old vinegar. Next time I'm bucks up, I'll look for it!

[grrtch]

I've probably just never had this wonderful 25 year old vinegar. Next time I'm bucks up, I'll look for it!

I only ever had it in a restaurant over the most flavorful strawberries with some creamy sheep's chese.... out of this world!!!!! I'm afraid I wouldn't fork out that much for a bottle on wine, much less a bottle of vinegar. I think the seven year stuff is plenty extravagant at around $20 a bottle. You'll have to look in some imported foods market, preferably one that will let you taste stuff before you purchase.

[zip2play]

HOw about a nice spinach salad or a nice lettuce salad. That is what we typically have with out steak!

Monica

Now I am hungry!

[queenofhearts]

I don't think the age matters - as long as it's from Modena, Italy. My nutritionist seemd a bit hyper warning about vinegar - I think it one of those controversies. I use true balsamic and apple cider...oh yeah, and rice vinegar (but w/o the "seasoned").

You could always call a cheaper non-Italian brand to get if they are gluten-free.....

The stuff that's in my cupboard now was a supermarket buy, but from Modena. Not super-pricey. I have had the ambrosial aged stuff though... I'd eat it every day if my kids would only agree to forego their college educations!

Leah