It all started with phone call from my brother, well, one of about 387 I've received from him this month asking about our Thanksgiving menu. My mom will be in Europe for Thanksgiving (poor her) so my brother suggested that we change things up this year. "Let's not make the stuff that doesn't get eaten," he suggested. That's code for "stuff Mom likes but we don't." My mind immediately sprang to the sweet potato casserole that everyone likes with the meal but then sits in the fridge for a week until it get finally gets dumped, or the rolls that are lovingly made from hand and then forgetten about because there are much more awesomer carbs on the table. "Instead," he continued, "Let' make a bunch of vegetable side dishes that will be good the next day."
Which led to this tweet:
anyone have a good recipe for a casseroley vegetable side dish (not grn bean casserole). something that would be even better the next day?
we're trying to headoff the "lame" leftovers by making a veggies that are good the next day. and to have stuff for my 'fetchetarian' 6yo.
I was met by a flurry of responses for deeeelicious-sounding side dishes, and it got me to thinking that with my double ovens, I could easily make 3 or 4 of them. And then we'd have great accompaniments for our leftover turkeys (yes, two, more on that later).
Yellow Squash and Zucchini Casserole
* 2 medium zucchini, coined about 1/4" thick
* 2 medium yellow squash, coined about 1/4" thick
* 3 Tbsp butter
* 2 shallots, minced
* 3 garlic cloves, minced
* salt and pepper, optional red pepper flakes.
* 1/2 C heavy cream
* 3/4 C grated parmesan
The How To:
In a large skillet melt the butter and saute' the garlic and shallots until their aroma fills your kitchen and they soften a bit. Add the veggies, sprinkle with salt, pepper and red pepper flakes if you're daring. Cook for about 6 minutes, stirring occasionally. You want the veggies to be crisp tender. Add cream and cook until it begins to thicken.
Remove skillet from heat and add 1/4 C parmesan and 1/2 C panko, stir well.
Put the mixture into a 2 Qt baking dish. Top with remaining Parmesan and Panko, season with salt and pepper.
Bake for about 10 minutes in a 450 F oven, or until the top is delightfully golden brown and bubbly.
here's the link where you can see a nummy pic of it ;-) http://asouthernfairytale.
Jalapeno Corn Pudding
1 Tbsp vegetable oil
1/2 C diced yellow onions
1 1/2 C fresh kernels of corn (about 3 to 4 ears)
4 large eggs, lightly beaten
2 C heavy whipping cream
4 C cornbread, crumbled
8 oz Jalapeno Jack cheese, shredded and divided (1 C and 1 C) You can add more if you're like me and love melty cheesy goodness.
dash of salt
freshly ground black pepper
1 to 2 fresh jalapenos, seeded and thinly sliced*
2 to 3 roasted red peppers, thinly sliced
Preheat oven to 300 degrees.
Grease and 8 inch square pan.
Heat oil in a large skillet. Add onions and corn, saute until onions are translucent. Remove from heat. Stir in eggs, cream, cornbread and 1 C cheese. Season to taste with salt and pepper. Pour pudding into pan. Sprinkle with remaining cheese and top with jalapeno and red pepper slices.
Place pan in a water bath and bake 1 hour or until firm.
Confit of Fresh Chestnuts, Walnut, Fennel, and Onion (from "Simply French" by Joël Robuchon and Patricia Wells.)
1 1/2 cups peeled fresh chestnuts
20 fresh baby or pearl onions
1 Tbsp sugar
5 Tbsp butter
1 cup stock (I use veg, but chicken is good)
Bouquet garni (parsley stems, celery leaves, thyme, leek leaf wrapped in twine)
1 fennel bulb cut into fine julienne, fronds reserved
4 shallots, cut lengthwise into eighths
1/2 cup walnut halves the fresher the better
Several Tbsp poultry cooking juices or hot veg stock
Fresh ground white pepper
Cook onions - blanch in salted boiling water for 2 mins, drain, cool a bit and peel. In lg saucepan with lid, combine the onions, sugar and 1tbsp of butter over low heat. Sprinkle with salt and cover, cook about 20 mins, shaking occasionally. Set aside.
Preheat oven to 400F. In ovenproof skillet, put remaining 4 Tbsp butter and melt in oven. Add the chestnuts, shake to cover with butter and return to oven until chestnuts are fork tender, about 15 min. Do not turn off oven. Remove from oven, add bouquet garni and stock and bring to boil on stovetop over high heat.
Return to oven and braise, uncovered until almost all liquid is gone, about 15-20 minutes, spooning liquid over chestnuts if they begin to dry out.
Meanwhile, return onions to low heat, add fennel and shallots and cook until softened, about 5-10 mins. Add walnuts and cook 2 more minutes. Add the chestnuts and poultry juices or stock and taste for seasoning. Garnish with the reserved fennel fronds.
from @gemgem76 came two prettily-formatted suggestions:
|SEVEN VEGETABLE CASSEROLE|
1 cup corn
1 cup carrot
1 cup green peas
1 cup green beans
4 ounces water chestnuts, canned
1 cup chopped onion, sauteed
1/4 cup butter
1 cup celery, diced
10 3/4 ounces cream of mushroom soup
1/2 cup mayonnaise
1 cup cracker crumbs
1 tablespoon butter
Saute onion and celery in 1/4 cup butter. Add vegetables to cream of mushroom soup and 1/2 cup mayonnaise. Spread in baking dish. cover with cracker crumbs, dot with butter. Bake at 300 F. until bubbly and golden brown on top.
Serving Size: 4
|LAYERED VEGETABLE CHEESE CASSEROLE|
1 tbsp. corn oil
1 lg. onion, coarsely chopped
1 lg. green pepper, cut in 1 inch pieces
1 sm. eggplant or equivalent zucchini, cut in strips or chunks
1 lg. tomato, chopped
1 tsp. salt
3/4 tsp. dried leaf thyme
1/8 tsp. pepper
1 c. packaged croutons
2 c. (8 oz.) shredded Swiss cheese
In large skillet heat oil (medium heat). Add onion and green pepper. Saute 3 minutes. Add eggplant, zucchini and mushrooms. Saute 3 minutes, stirring constantly. Add tomato and seasoning. Cook 1 minute. Spread croutons in bottom of 2 quart casserole. Layer 1/2 of the vegetables over. Sprinkle with 1 cup of the cheese. Top with remaining vegetable mixture. Bake 30 minutes at 350 degree. Sprinkle with remaining cheese and bake, uncovered, 10 minutes longer or until cheese melts.
from @dayna came this tweet for a simple and pretty-sounding dish:
@daymented had me at "Crushed Ritz crackers":
Green Bean and Corn Casserole
SERVES 6 -8
Write a Review! (optional)
- 1 (14 1/2 ounce) can French style green beans, rinsed and drained
- 1 (11 ounce) can white shoepeg corn or corn, rinsed and drained
- 1 (10 3/4 ounce) can low-fat cream of celery soup or regular cream of celery soup
- 2-3 stalks celery, trimmed,washed,and finely chopped
- 1 small onion, chopped (approximately 1/4 to 1/2 cup)
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1 (8 ounce) container light sour cream or regular sour cream
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon ground pepper
- 22 round butter flavored crackers, such as ritz,crushed
- 1 (2 ounce) package sliced almonds
- 1/4 cup butter or margarine, melted
@AMomTwoBoys came through with this and it promptly send me to the store for prosciutto:
Three cheese cauliflower and prosciutto gratin By Geoff Jansz
Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Side dish
130g brie cheese
1 cup mozzarella cheese, grated
6 slices prosciutto, chopped
2 onions, chopped finely
1/3 cup plain flour
3 cups milk, warmed
sea salt and ground white pepper
1/3 cup dry breadcrumbs
1/3 cup grated parmesan cheese
Preheat oven to 220°C (200°C fan-forced).
Blanch, steam or microwave the cauliflower, until just tender; drain. Place in a shallow oven-proof dish (6-8 cup capacity). Break up brie into chunks and dot around cauliflower, sprinkle over the mozzarella cheese, set aside.
Melt butter in pan, add prosciutto and cook (2-3 minutes). Add onions and cook until soft. Add flour and stir over heat (2-3 minutes) until bubbling. Reduce heat to low and gradually stir in milk.
Stir continuously, until sauce boils and thickens. Remove from heat, season lightly, then pour over cauliflower.
Top with combined breadcrumbs and parmesan.
Bake in preheated oven for (15-20 minutes) until lightly browned.
And from the CityMama/FamilyFood (my old food blog) archives:
Green Beans with Persimmons, Pancetta, and Hazelnuts
Roasted King Trumpet Mushrooms
Creamy Brussels Sprouts
Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
The best damned gratin you will ever eat.
For more ideas be sure to search my "Side Dishes" and/or "Vegetables" category. Got a great veggie side dish to add to our Side Dishstravaganza? Please share it below!