This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen.
Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.
Comfort Food! Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L.A. Times. Give credit to their Test-kitchen staff.
These are the dumplings I make to serve with Recipe #51453. I originally got the recipe from "The Grassroots Cookbook" and have used this many times. These are ugly looking,odd ball shaped flour dumplings but they taste great with the chicken recipe or with a hearty stew ladled on top. I usually serve 2 dumplings per bowl. I usually cook these in boiling water, not broth. Prep time allows for bringing a pot of water to the boil - it only takes about 10 minutes to mix up the batter.
This is the kugel my mother made every Friday night when I was growing up, adapted from my great-grandmother's recipe. It's not the dairy overload of most kugels and, made with margarine, can be served with a kosher meat meal. Note that it's a main course side dish, even though it looks very sweet. You can use other fruit/spice combos like pear, plums or peaches with ginger.
This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. I hope you enjoy it as much as we do. A great side dish to be served with my Meatloaf Barbecue Style!
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