Side Dishes

When we think of dinner we always plan the main course first and side dishes can be the ones we repeat over and over again.  If you are running out of ideas here are a couple that pair well with chicken, pork, fish and beef and the patties make a great snack too.

These patties are a great side dish, they are healthy and delicious and kids love it them too.   I recently discovered gram flour frequently used in Middle Eastern cuisines, it is garbanzo bean flour,  it has a smokey flavor but its slightly beanie using too much can overpower the other ingredients.  It has plenty of protein and it is gluten free.  You can buy it at the bulk section on your local health food store or i love the Bob's Red Mill Brand www.bobsredmill.com.


Here are the recipes:

Broccoli and Peas Patties or B&P Patties

                                                                                       

Ingredients:

2 tablespoons of garbanzo flour

1 1/2 cup of steamed broccoli

1 cup of cooked peas

½ cup of parmesano reggiano

2 tablespoons of plain greek yogurt

1 egg

Salt to taste

 Preparation:

 Mix all ingredients in a food processor until paste consistency.   Form patties and fry them or bake them, these freeze well (cooked)  for about a month just reheat in a 350 oven for 10-12 minutes.   They also make a great after school snack dipped in sour cream.

 

 

Sweet Potatoes Gratin with Sweet béchamel

Sauce

Serves 4-6

 

Ingredients

 2 large sweet potatoes thinly sliced (use mandolin) 1/8 inch (about 2lbs)

2 cups of shredded gruyere cheese/sharp cheddar/or shredded mozzarella parmesan blend

1/2 cup of cashews or Pecans (optional)

Salt and pepper to taste

béchamel Sauce:

3 tablespoons of butter

1/4 cup of flour

2 cups of warm milk

1 teaspoon of vanilla

1 tablespoon of sugar

1/2 teaspoon of salt

pinch of nutmeg

 Preparation:

béchamel Sauce

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, and turns a light blonde color, about 3-4 minutes.  Add the warm milk, continuing to stir as the sauce thickens. Bring it to a simmer. Add vanilla, salt and nutmeg, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. 

To assemble add a layer of sweet potatoes, pinch of salt to season, sprinkle of cheese, and 1/4 cup of sauce, repeat until you top them with more cheese.   Cook covered for the first 40 minutes at 350.  Uncover add nuts and cook for another 15-20 minutes until potatoes are fork tender. 

 

I was short of cheese on this picture because I kept snacking on it.  Add more please so the potatoes are covered.

 Hope you enjoy them!