This will be the last installment for now even though there are lots more recipes for me to add. I am getting tired and it is time for some mindless entertainment! These recipe are great sides.


* Exported from MasterCook *

Butternut & Barley Pilaf

Kim, if you still love butternut squash, you will love this one. I love the texture and nuttiness the barley brings to this dish.

Serving Size : 6
Categories : Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra-virgin olive oil
1 medium onion -- chopped
1 can reduced-sodium chicken broth or vegetable broth -- (14 ounce)
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic -- minced
1/4 teaspoon salt -- or to taste
Freshly ground pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

NOTES : NUTRITION INFORMATION: Per serving: 194 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 40 g carbohydrate; 6 g protein; 8 g fiber; 149 mg sodium.




* Exported from MasterCook *

Creamy Green Beans

Some people won't eat veggies unless they are 'creamed'. This dish will satisfy them and you will love it too!


Serving Size : 4
Categories : Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- trimmed and cut into 1-inch pieces
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/8 teaspoon salt

1. Place beans in a steamer basket and steam over 2 inches of boiling water until tender, 5 to 7 minutes.

2. Whisk mayonnaise, mustard and salt in a medium bowl. Add the beans; toss to coat.

NOTES : NUTRITION INFORMATION per serving:
57 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 4 g fiber; 240 mg sodium; 242 mg potassium.
See how easy this is for a little elegance?



* Exported from MasterCook *

Garlic Creamed Chard

I love chard! This recipe looks even better when you get the red, yellow and orange variety.


Serving Size : 4 Categories : Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil
1 pound chard -- stems and leaves separated, chopped
2 tablespoons minced garlic
4 teaspoons unsalted butter
4 teaspoons all-purpose flour
2/3 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

1. Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.

2. Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.

After washing the chard for this recipe, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

NOTES : NUTRITION INFORMATION: Per serving: 141 calories; 9 g fat (4 g sat, 3 g mono); 13 mg cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 369 sodium; 625 mg potassium.




* Exported from MasterCook *

Skillet-Seared Tomatoes with Melted Gruyere


Serving Size : 4
Categories : Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
4 large ripe but firm plum tomatoes -- halved lengthwise (about 1 1/4 pounds)
2 tablespoons finely chopped flat-leaf parsley
1 medium clove garlic -- minced
1/2 teaspoon sugar (optional) I omit the sugar
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3/4 cup shredded Gruyère -- Comte, fontina or mozzarella cheese
1

1. Heat a 12-inch heavy stainless-steel or cast-iron skillet over medium heat until hot enough to sizzle a drop of water. Add oil. Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.

2. Mix parsley and garlic in a small bowl.

3. Using a wide spatula, carefully turn each tomato cut-side up. Reduce the heat to medium-low. Sprinkle each tomato with sugar (if using), salt and pepper, followed by equal portions of the parsley mixture and shredded cheese. Cover and cook until the cheese is melted, about 2 minutes. Serve warm.

NOTES : NUTRITION INFORMATION: Per serving: 178 calories; 14 g fat (5 g sat, 8 g mono); 22 mg cholesterol; 7 g carbohydrate; 7 g protein; 2 g fiber; 317 mg sodium.

Talk about an impressive dish! I can't tell you how beautiful this looks and how great it tastes!

Celadon...you are an amazing person! Thank you so much for posting these recipes (all three installments) and thank you for the work that you are doing on the cookbook. As I open my can of Progresso Soup, my mouth is watering for these delicious recipes. I want for you to make them up...freeze them...then ship them to me on dry ice. I will pay you a fair amount!!! Really, I think that you could get a business going here. Creative WLS Cuisine...by Celadon.

Yep, it's got a nice ring to it!

Thank you again for being so awesome!

These look delicious to me, but I'm with Kim...I'd rather pay you to make 'em for me. Sounds like a good business idea, eh? I just ate a plank of roasted meat. Fills the need for protein, and it's done. I like to fuss with cooking maybe once a month. The rest of the month I just want to eat some nutritious and be done with it. Wish I had you living in my kitchen, Celadon!!!

hugs.

Another great selection.

For those with "slow plumbing issues" I strongly suggest the Butternut Barley Pilaf with 8 grams dietary fiber per serving -- I made this last week to go with lamb and then served it reheated with scrambled eggs for breakfast then next day. Delicious!

Kaye...love the slow plumbing comment! I assume that you are speaking from experience on this one!!!

I love barley and...well, I adore butternut squash. The next time that I cook, it will be this recipe!

I THIRD THIS IDEA!!

SHIP IT TO CALI BABY!!! lol... I'm wililng to PAY TOO!

GREAT JOB CELA!!

I will have to try some of these...the butternut barley sounds GREAT!

Julie =)

Celadon...question! Do I cover the pan as it is simmering for the 45 minutes? Also, next to "butternut squash" it says (see tip). What's the tip?

Kim, sorry I didn't add that in. I usually don't cover it cause I like it less watery and more creamy. Use your own judgement there. The tip was about cutting butternuts. Since you like them, you know they can be difficult. It is really easier to peel them like a potato with a peeler and then cut them in half and into cubes with a knife. Don't want any slips out there! This dish is soooooo gooooood!

Well, here it is! I just had the butternut squash & barley for lunch with three lovely pan seared scallops. Yum! I so enjoy food when I take the time to cook. Really, it is a pain to do for one, but when I do take the time, I wonder why I don't do it for every meal. Sigh.

Okay...my notes on this recipe. I found that my squash cooked much faster than my barley did. So, next time...and there will be a next time...I will start it with the barley and then add the squash about halfway through. I think that this would be really tasty with some tarragon added, but I'm a tarragon freak.

Thanks again for the recipe Celadon!
xoxo

And THANK YOU for the picture Kim! I remember that I had that same thing happen the first time I made the recipe and I switched the next time to the quick cooking barley. That solved the issue. Also, about the tarragon, I have used it in a lot of sides cause I like it with veggies. Should be really good in this recipe.

On a different note, have you thought about freezing some of the things you make in single meal containers? You could make up your own frozen food dinners using Glad containers if you don't have a Food Saver type of thing. Most all the recipes I make have been frozen at one time or another and they nuke up just fine.

I am just so thrilled that you took the time to post the picture of your results! That always makes others want to try a recipe! It looks just like it should!

Yes, I do freeze my soups and such. I don't think that this is something that would freeze well though. Do you?

As for my barley, it came from the organic bin at the market. It was hulled, but pretty darned natural looking. Nothing quick cooking about it!

Another side note...this dish goes down the hatch really easy, so be careful not to over eat your pouch size. I was VERY tempted to go back for just one more bite, but knew what my limit was and I didn't want such a wonderful meal to have a bad ending (me curled up in a ball on the sofa).

For the newbies...look at my plate. That is a salad plate and as you can see, it is not even full to the edges. That small amount had me full, however, like I said above, I could have gone back for more and ended up miserable. Our pouches work this many years down the road, but it is up to us to be sure that we listen to them!

Just beautiful KIM!! I love when you add pictures...cuz I am SO a visual person. I didnt even realize that was a salad plate..but just goes to show ya!

Hey, were you off today? You said that was lunch! I"m on vacation...was thinking a trip to black/white might be in order...I will probably be heading to RP tomorrow and luckily Santa Rosa is just a skip away! lol...

But then the last time..hubby wasnt pleased that I spent an hour in the store! lol.. We've been together 10 years...you would think ONE WOULD KNOW women dont do SHOPPING QUICKLY! lol..

Thanks for sharing! j.

OMG Kim that looks sooooo good and I am on a scallop and shrimp kick! Celadon I am going to make all of these sides as they look so tasty and I am so tired of naked veggies. Thank you so much!

Hey Gina! I sauteed some prawns last night, pulled the tails off and then tossed them in the reheated butternut/barley. THAT was fun. The seasonings that I used on the prawns were strong (it was a seafood rub/blend) so it really spiced up the barley. I am going to scramble a couple of eggs this morning with some cajun seasonings and then am going to pour it over the barley...microwave for two minutes and I should have an interesting end result.

Celadon, I did put three servings in the freezer so that I wouldn't get burnt out. I'll let you know how they thaw/reheat!

Kim, that is a very good idea. My biggest problem is that we eat so much less as far as portions go now that we do get tired of things quickly. I have family to give it away to but a lot of people are only cooking for one or two. The more dishes that freeze well, the better!

This dish, with scrambled eggs and a little lite soy would probably taste like fried rice for breakfast!

@ Kim:

That looks sooooooooooo good! Glad you included the picture.

I find that I don't feel like spending much time cooking right now. I am only eating about 1/2 cup of food so not much other than protein. I can hardly wait until I can add more foods and use some of the wonderful recipes from LAWLS.

@ Celadon:

Thanks for all the wonderful recipes! I look forward to being able to use them.

I'm full of barley/squash/eggs! For breakfast, I did a scramble...a serving of the pilaf with one egg and two egg whites added...along with some Cajun seasoning. I microwaved it and voila...eggy, squashy, barley goodness. Talk about sticking to my ribs. I couldn't finish what was in my little bowl, as it sat very heavy. I was thinking that a bit of fresh Parmesan would be a nice addition to the pilaf...adding to the nutty flavor. Clearly, I could...and have...live on this stuff!

I've had it for three meals now and the rest is in the freezer. Time to move on...