Tag: Side Dish

Recipes

Yellow Rice

guidinglightlima1 Comment

Add some frozen peas or mixed vegetables while cooking for extra flavor

1 cup long grained, jasmine, or basmati rice
2 cups water
1 Tbsp butter
2 tsp ground turmeric
1 tsp salt
1/2 cup frozen mixed veggies

  1. Rinse rice using mesh strainer until water is not so cloudy. Place in medium saucepan with water, bring to a boil. Add salt, turmeric, butter, veggies. Cover and steam on low heat ~15-20 minutes until rice is done.
  2. Fluff with fork and mix before serving.

    *If using a rice cooker place all ingredients in and cook according to the rice maker’s directions. Reduce water by a small amount.
Recipes

Cinnamon Fruit Salad

guidinglightlimaLeave a comment

Simply but satisfying fruit salad to go with your busy weeknight meals

1 apple
1 banana
1 orange/mandarin/clementine
½ cup grapes, halved
½ cup sliced strawberries
½ tsp cinnamon

  1. Rinse all fruit. Chop fruit into bite sized pieces. Toss with cinnamon.

    Notes:
    – If your fruit is very tart, add a spoon or two of sugar (Stevia goes very well with fruit also)
    – Feel free to vary proportions or types of fruit – this works well to “use up” some fruit that is ripe and needs to be eaten
    – Serve over mixed greens with some cooked chicken and nuts for an easy lunch or light meal

Recipes

Crockpot Macaroni and Cheese

guidinglightlimaLeave a comment

Always a favorite at family get togethers and with kids!


1 lb elbow macaroni
12 oz velveeta, cut in cubes
16 oz sharp cheddar, divided in 12oz/4oz
12 oz can evaporated milk, shake well before using
1 cup milk
1 tsp salt
1 tsp pepper

  1. Boil macaroni according to package directions, drain, place in crockpot.
  2. Add 12 oz shredded cheddar cheese, then remaining ingredients. Reserve 4 oz shredded cheddar. Stir well.
  3. Cook in crockpot on low 1.5 hours.
  4. Add 4oz cheddar, cook another 30 minutes or until cheese is melted. You may need to add some milk at the end as well if it is too thick.
Recipes

Pioneer Cornbread

guidinglightlimaLeave a comment

This is a crispy, crackly not-too-sweet cornbread

1 egg
1 cup milk
2 Tbsp honey or syrup
2/3 cup cornmeal
¾ cup flour
1 Tbsp baking powder
1 tsp salt
3 Tbsp butter, melted (+1 Tbsp optional to grease a cast iron skillet)

  1. Preheat oven to 425F. If using a cast iron skillet, add 1 tbsp butter to the pan and place in oven while it is preheating. You do not want the butter to brown, but you want the pan hot and butter melted, so you may have to watch this if you want to try this method. If not using cast iron, grease an 8×8 square pan.
  2. In a medium bowl, beat egg until frothy. Add milk and honey, mixing well.
  3. In a separate bowl, sift or whisk together flour, cornmeal, baking powder, and salt.
  4. Add dry ingredients into egg milk mixture, stir just until combined. Add melted butter. Pour into a greased 8×8 square pan or an 8” cast iron skillet (if using cast iron, place in oven while preheating along with 1 tbsp of butter).
  5. Bake 18-20 minutes, remove promptly. Serve with soft butter.