Maple Butternut Squash

My mom gave me this recipe when I told her I was having trouble coming up w/ side dish options. It is really good! I tweaked it a bit, so the proportions vary each time I make it.

1 butternut squash

2-3 tbs olive oil

1/4 cup maple syrup

craisins (I like enough so there's craisin in every bite)

chopped walnuts (toasted)

salt and pepper

Pre-heat oven to 400. Peel the outer skin off the butternut squash, and then cut it into 1/2 inch chunks. Put squash on baking pan--jelly roll style w/ the edges. Drizzle with olive oil and maple syrup. Sprinkle with a bit of salt and pepper. Bake for 15 minutes. Add craisins and bake for 5 more minutes. While this is baking, I toast the walnuts in our toaster oven. You can toast them in the oven while the squash is baking though. Remove squash from oven and stir in walnuts. (I usually drizzle just a little bit more maple syrup on it b/c I like the flavor that adds.) I think it's really good reheated the next day too--which is good since this recipe makes a lot.

Unfried Chinese Rice

This has recently become a favorite in our home as it's SO easy, healthy and goes well as a side with many Asian flavored main dishes! We have it almost once a week. I found it on Recipezaar.com. Sorry there's no picture for this one!

UNFRIED CHINESE RICE

2 1/2 c uncooked jasmine rice (or you could use brown for an even healthier version)
1/2 c finely diced ham or bacon (I usually leave this out, especially if it's a side dish)
1 1/2c FROZEN peas (yes, leave them frozen ... no need to thaw)
2 eggs, scrambled and chopped
3-4 diced spring/green onions
1/2 - 1 c grated carrots (I added these for color and it's healthier!)
1/4 - 1/3c soy sauce
1/8 tsp ground ginger (I usually grate up fresh ginger)
1/2 tsp garlic powder
1/8 tsp ground pepper

1. Cook rice following directions on package or in your rice cooker.
2. While rice is cooking, place all other ingredients in a large bowl and mix well.
3. When rice is finished, put hot rice directly on top of other ingredients in the bowl and let sit for 3-5 minutes. Stir well and serve immediately.

** This recipe is a great leftover (and I don't like leftovers!) ... still tastes so fresh the next day!

Sweet Potato Fries

We love sweet potato fries and they are a bit pricey in the grocery store. So we've tried to make them ourselves but they just turned out soggy. So I found this recipe and even though they look burnt and not so yummy...these are delicious!

1 large sweet potato (feeds about 3)
olive oil
salt
pepper

You can peel the skin off or leave it on...we like potato skin, so I left it on. Cut the potato into chunky slices. Throw into a bowl and add salt, pepper (to your taste) and about 1/4 cup olive oil. Toss to coat. Then with tongs or fingers place on a cookie sheet (make sure the potatoes aren't touching). Bake at 450 degrees for 15 minutes, then flip them over and cook for another 10 minutes....or if you're like me and forget to take them out when the timer went off, just cook them for about 20-25 minutes on one side. Either way they turn out great and are so yummy and sweet...without the brown sugar and marshmallows.

Fresh Corn Salad

My hubby found this in a farm magazine we get. I tried it over the weekend and it was SO good. You can change the proportions however you want (and K, you can leave out the onion...).

5 ears fresh corn

4 cups cherry tomatoes, halved

1/2 cup red onion, chopped

3 Tbs apple cider vinegar

4 Tbs extra virgin olive oil

6 Tbs fresh basil, finely chopped

salt

pepper

In a large pot of boiling, salted water, cook the corn for 3 minutes or until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and set the color. When the corn is cool, cut the kernels off the cob.

Toss the kernels in a large bowl with tomatoes, onions, vinegar and olive oil. Season to taste with salt and pepper. Just before serving, toss in fresh basil. Serve cold or at room temperature.

Corn Casserole

This is a Paula Deen original. I tried it for the first time last night and it was a big hit! And very easy.  

15 oz can whole kernel corn, drained

15 oz can cream-style corn

8 oz pkg Jiffy corn muffin mix

1 cup sour cream

1/2 cup (1 stick) melted butter

Mix all ingredients together and pour into a greased casserole dish.  Bake at 350, 45-60 minutes, or until golden brown.

buttery herb couscous

This was fun because I actually got to use some herbs from my garden. Poor things just sit in the backyard and somehow survive...I definitely don't have a green thumb. So while they are still alive I'm going to try and use them. Here's a recipe I like to use fresh herbs in.

2 T butter

2 cloves garlic - finely chopped

1 medium green onion (I use regular onion if I don't have any green onion on hand)

2/3 cup plain whole wheat couscous

1 1/3 cups chicken broth

2 t. fresh basil - chopped or 1 t. dried basil

1 t. fresh thyme - chopped or 1/4 t. dried thyme

2 T grated parmesan cheese

Melt butter in 2 quart saucepan over medium heat. Cook garlic and onion in butter 1 minute, stirring constantly. Stir in broth and salt; heat to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes. Stir in basil, thyme and cheese.