Quick sides make for quick and easy meals
Looking for quick side dishes to add to the dinner menu? They can be found by making a trip to the garden and market and only require two or three ingredients.
Some dishes you might want to try this summer include:
PARMESAN BAKED POTATOES
6 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise
Pour butter into a 13×9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.
GLAZED BABY CARROTS
1 pound fresh, frozen or canned whole baby carrots
2 tablespoons butter
1/4 cup brown sugar
Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
1 pound russet potatoes
Oil for deep-fat frying
3/4 teaspoon salt
Cut potatoes into 1/4-in. julienned strips; soak in cold water for 30 minutes.
Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 340°. Fry potatoes in batches for 3-4 minutes or until lightly browned. Remove with a slotted spoon; drain on paper towels.
Increase heat of oil to 375°. Fry potatoes again in batches for 1-2 minutes or until crisp and golden brown, turning frequently. Drain on paper towels; sprinkle with salt. Serve immediately.
4 pounds tart apples
1 cup water
1 cinnamon stick or 1/2 teaspoon cinnamon extract
1/2 to 1 cup sugar
Peel, core and quarter the apples. In a Dutch oven, bring apples, water and cinnamon to a boil. Reduce heat; cover and simmer 10-15 minutes or until apples are tender. Remove from the heat. Add sugar to taste and stir until dissolved. If you used a cinnamon stick, remove and discard. Mash apples with a potato masher until desired texture is reached. Serve warm or chilled.
Applesauce can be refrigerated or frozen in serving-size portions for future meals.
EASY PARMESAN BISCUITS
1 tube (6 ounces) refrigerated biscuits separated into 5 biscuits
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese
Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.