GetCookingSimply » Sides

Couscous — A Super Speedy Side

Rita's Kitchen — Mon, 07 May 2012 22:48:17 +0000

So often it seems, I’m feeling too busy to cook. Or I’ve been developing recipes all day and don’t want to cook any more. As dinner time nears, I scratch my head thinking: What’s going to fill that spot on our plates next to the chicken or chop or fish filet? Yes, simple veggies are a must, but how about something starchy? My answer is usually a quick one: Couscous! It’s versatile and so fast to make. read more

Asparagus with Warm Angostura Mayonnaise

Rita's Kitchen — Tue, 17 Apr 2012 20:02:55 +0000

The vegetables for this tasty side dish may be cooked in an iron frying pan or on a stovetop griddle, or on the barbecue or roasted in the oven – whichever is most familiar and easiest for you. read more

Quick Pan-Roasted Romanesco

Rosie's Kitchen — Thu, 08 Mar 2012 00:00:39 +0000

Gorgonzola and Cranberry Roasted Pears

Rosie's Kitchen — Fri, 18 Nov 2011 21:19:13 +0000

For Thanksgiving I usually leave the traditional dishes to my sisters, and I make something a little different. These simple roasted pears will serve as a side dish with turkey, or a not-too-sweet dessert. I use sweet wine, a dash of sugar and cinnamon, and sharp-rich gorgonzola for a tantilizing contrast of sweet and salty. Use Bosc pears for their firm aromatic flesh and pretty shape, or D’Anjou for a juicier result. Prepare the dish a few hours ahead, then pop in the oven 30 minutes before serving. Have a delicious Thanksgiving! read more

Baked Marsala Mushrooms

Rita's Kitchen — Fri, 11 Nov 2011 04:57:47 +0000

Mushrooms lovers will delight in this delicious, easy side dish. Great with roast turkey, beef or lamb. The Marsala-laced liquid from the mushrooms can be added to gravy for a sensational flavor boost. read more

Fresh Pea Risotto

Rita's Kitchen — Thu, 05 May 2011 00:28:47 +0000

It’s spring! Last year I shared with you my risotto using another spring vegetable, asparagus. Now it’s time for fresh peas. As I said last April: Delicious risotto does not have to be labor intensive. Although the cooking method for this risotto isn’t traditional, the result is excellent. Rosie and I helped develop this minimal-stir technique while working together at a client’s test kitchen. We’ve been cooking risotto this way ever since.
The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine makes a lovely accompaniment.
If you prefer to use table wine to make this risotto, use a light pinot grigio, sauvignon blanc or Chablis. Then follow the slightly altered directions below the recipe.
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Fresh Pea Risotto – The Easy , Minimal-Stir Way read more

Fennel-Crusted Pork with Apples

Rita's Kitchen — Thu, 27 Jan 2011 19:23:50 +0000

Fennel, pork and apples — a natural flavor trio, so easy, yet special enough for company. The amount of pork and fennel is flexible. I happen to like the licorice flavor and crunch of fennel seeds, but using half of what I recommend might be enough for you. That’s what my friend Suzanne does, adding a sprinkle of fresh rosemary. If you don’t have the varieties of apples I suggest, use more or less rice vinegar — more with sweet apples, less with tart apples.
This recipe brings me back to childhood when my mother would ask what we wanted for our birthday dinner. Year after year I craved pork chops and her “fried” apples. My updated recipe here, using fennel on pork tenderloin, takes the duo up a notch. Mom would love it. Let me know if you do! read more

New Green Bean Casserole

Rosie's Kitchen — Thu, 18 Nov 2010 20:44:10 +0000

The perennial green bean casserole was created in 1955 by Campbell Soup. Typical of recipes for it’s time, the vegetables – often canned – are covered in soup. Tasty comfort food it is, evoking fond memories of Thanksgiving menus, but times and tastes can change. (If you don’t mind rocking the menu for Uncle Harry!) read more

Thanksgiving Sides — Sherry Simmered Carrots

Rita's Kitchen — Wed, 10 Nov 2010 05:08:27 +0000

Butter, sage, brown sugar, lemon zest and swirl of Dijon all merge to make these simple, tasty carrots a perfect side dish for roast turkey, pork, beef or ham. Yes, sweet potatoes have their place at the Thanksgiving table. But let’s try something new. Now, my colleagues might turn up their noses at my use of pre-cut carrots. But these little ones are so convenient. And when simmered in sherry, they’re delicious. read more

Raisins on Pizza!

Rosie's Kitchen — Wed, 25 Aug 2010 19:29:25 +0000

When I was asked by Sun-Maid how raisins could be added to pizza, my first thought was a Margherita pizza. But then I explored lots of other delicious ideas. I found that the right balance of salty cheese or a sprinkling of coarse salt, or a little tang from lemon or tomatoes, are enchanting contrasts with sweet raisins. Shaved zucchini adds texture and fun along with lemon zest and salty goat cheese in my Zucchini Ribbons Pizza. Sliced tomatoes, fresh basil, garlic, mozzarella and Parmesan is a typical Margarita Pizza until you add a little zip with raisins and a sprinkling of coarse salt. read more