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Roti Recipe

Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Guyana. Roti is an Indian flatbread — it is a simple dough that is rolled out into a circle and cooked on a hot griddle

Ingredients

  • 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
  • 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
  • 1 cup warm water

Directions

  1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
  2. Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
  3. Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
  4. Let dough rest for 10 minutes, covered with a damp cloth.
  5. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
  6. Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
  7. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
  8. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
  9. Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
  10. Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
  11. Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.

Leftover Turkey Pasta with Bacon, Peas and Cream Recipe

Ingredients

  • 3 thick rashers streaky bacon or pancetta, diced small
  • olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • leftover turkey, chopped fairly small
  • 200g/7oz fresh or frozen peas
  • 2-3 tbsp double cream
  • salt and pepper

To serve

  • 200-300g tagliatelle, cooked according to packet instructions
  • fresh parmesan

Directions

  1. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.
  2. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
  3. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
  4. Serve tossed with the cooked tagliatelle, with plenty of fresh grated parmesan on the table.

Swedish Meatballs Recipe

Ingredients

  • 1 cup panko bread crumbs
  • ½ cup warm milk
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 teaspoons kosher salt, more as needed
  • 1 tablespoon brandy
  • 1 ½ tablespoons all-purpose flour
  • 1 cup beef or chicken broth, low sodium or homemade
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard, optional
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 2 garlic cloves, grated on a Microplane or minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • Extra-virgin olive oil, as needed for drizzling
  • Chopped fresh parsley or dill, for garnish

Directions

  1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
  3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
  4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
  5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans’ positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Turkey Stroganoff Recipe

Ingredients

  • 2 cups broccoli — frozen, cut
  • 1 tablespoon butter or margarine
  • 1/4 cup onion — chopped
  • 3 tablespoons all-purpose flour
  • 1 can chicken broth
  • 2 cups turkey — cooked, cubed
  • 1 cup sour cream
  • 1  can mushroom — sliced, drained
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • hot cooked noodles

Directions

  1. Cook broccoli according to package directions.    Drain and set aside.  In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well.  Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes.  Add remaining ingredients except noodles. 

  2. Cook on high for 2 to 3 minutes or until heated through, stirring once.  Serve over noodles. 

Source:  Taste of Home Magazine:  June/July 1995.

Creamy Brussel Sprouts Recipe

Ingredients

  • 1 1/2 pounds medium Brussels sprouts
  • 2 Tbsp butter
  • 3 large shallots, peeled and finely minced
  • 1 Tbsp flour
  • 1 Tbsp Marsala wine
  • 1/2 cup whole milk
  • 1/2 cup heavy cream (or half and half)
  • 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided
  • salt and pepper to taste
  • pinch freshly grated nutmeg
  • fresh thyme leaves for garnish

Creamy Brussel Sprouts Recipe

Directions

  1. Set oven to 375F
  2. Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
  3. Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
  4. Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don’t brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
  5. Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
  6. Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8×10 gratin dish.
  7. Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.

Cheesy Scalloped Potatoes Recipe

Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, diced
  • 2 tsp. garlic, minced
  • 3 Tbsp. flour
  • ½ cup chicken stock
  • 2 cups 3% milk
  • 1 tsp. salt or to taste
  • ½ tsp. black pepper or to taste
  • ½ tsp. paprika
  • 3-4 lbs. russet potatoes
  • 2 cups cheddar cheese, grated
  • Parsley for garnish

Directions

  1. Preheat oven to 400F.
  2. Grease a 9×13″ pan or equivalent and set aside.
  3. In a medium saute pan add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook stirring for 1 min. Whisk in the stock and milk slowly. Add in the salt, pepper and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.
  4. Have all ingredients prepared and then peel and slice the potatoes, into ⅛” slices. Place half of the potatoes in the bottom of the greased pan. Top with ½ the sauce and 1 cup of cheddar cheese. Repeat. Bake for 30-40 min. with the cover on or aluminnum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.
  5. Sprinkle with parsley and serve hot.

Pull-Apart Bannock Bread Recipe

Ingredients

  • 3/4 cup (175 mL) cold butter, divided
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tbsp (15 mL) sugar
  • approx. 1 1/4 cup (300 mL) milk
  • 2 tsp (10 mL) vegetable oil
  • 2 tbsp (30 mL) grated Parmesan cheese

Pull-Apart Bannock Bread Recipe

Directions

  1. Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside. 
  2. In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
  3. Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
  4. Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.

Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.

Thanksgiving Recipe Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

Thanksgiving Recipe Guide | 2017 Edition

Dessert Recipes

Thanksgiving Leftovers

One-Pot Chicken Chow Mein Recipe

ingredients

  • ⅓ cup soy sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • Pepper, to taste
  • 2 boneless, skinless chicken breasts, cubed
  • ½ onion, thinly sliced into half moons
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage, shredded
  • 2 packages ramen noodles
  • 1½ cups chicken broth
  • Scallions, chopped, to serve

Directions

  1. In a bowl, add the soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place cubed chicken into a resealable plastic bag and pour half of the marinade into the bag. Save the rest of the marinade for later. Let the chicken marinate in the refrigerator for at least an hour.
  3. Add the marinated chicken to a large pot and cook over medium-high heat. 4. 4. Remove the chicken from the pot.
  4. Add the sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  5. Place both of the ramen noodle bricks into the bottom of the pot.
  6. Pour in chicken broth over the noodles.
  7. Cover the noodles with the vegetables. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  8. Break up the noodles and add back the chicken, and add the remaining half of the marinade.
  9. Garnish with scallions.

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.