Side dishes. I realized that among other things, I don’t make enough side dishes. I make desserts and main dishes but not many side dishes. Now that I think about it it’s been awhile since I made bread too. And the hot fudge sauce needs posting. Hmmm meringues and while I’m at it may as well throw in pies and pastries. See that, I’m on desserts again… so I suppose those don’t count since I’ve already stated they are already a dominant factor in my repertoire.
Looks like I need to diversify a bit, you think?
Ok. Since my last several posts have been overly verbose wind buckets of chatter, lets balance this out and make a nice, friendly post about a quick little side dish I made friends with yesterday. Kinda like chatting with your neighbor over the fence instead of inviting them for tea.
I actually didn’t plan this dish. I have survived one of the craziest, busiest, most overwhelming weeks at work and I had 12.8 minutes to get dinner on the table. Thank Oz I had the foresight to pull out fish earlier in the day and I already had rice in the fridge
What I needed was a splash of color for my monochromatic meal.
Butter (of course) sliced onions, green beans and corn. Add the obligatory dashes of salt and pepper. Toss in a pinch of coriander and tarragon, voila. The tarragon was a last minute after thought really but this turned out to be one of my better decisions today.
For kicks I added more butter and saffron to the rice and have to be honest, I ate vegetarian for dinner tonight. Although tasty, I gave the fish to the boys.
I think I’ll make a bread next….what do you think?
- 1 Small onion, thinly sliced
- 1½ cups Cut green beans
- 1 cups Kernel corn
- 1-2 tablespoons butter
- 1 teaspoon Tarragon
- 1 teaspoon Corriander
- Salt and Pepper
- In a small pan melt butter and add onions. Cook 1-2 minutes.
- Add all remaining ingredients. Cook 5-7 minutes.