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vegetables, sides, bread

Chilled Cauliflower and Toasted Pine Nuts Salad Recipe

June 29, 2016 | by Annie | salads, vegetables, sides, bread

I love this crunchy tangy cauliflower salad with toasted pine nuts and a creamy dressing.

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Mountain Cider Beans Recipe

| by Annie | vegetables, sides, bread

These baked pinto beans are flavored with molasses and apple cider (or apple juice) and have a rich and hearty flavor. Be sure to start them early in the day. You’ll love the way your kitchen smells while these beans are baking.

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Bacon Buttermilk Muffins Recipe

| by Annie | vegetables, sides, bread

These muffins are so flavorful! Enjoy them with your favorite stew, soup, or bowl of beans.

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Spicy Korean-style Ramen Noodles Recipe

| by Annie | vegetables, sides, bread

The ramen noodle originated in China, but with the 1958 invention of the “instant” ramen noodle by Momofuku Ando, Taiwanese-Japanese founder and chairman of Nissan Foods, its popularity skyrocketed worldwide. In fact, the instant ramen noodle was voted the greatest Japanese invention of the 20th century by popular poll! One last tidbit …. South Koreans consume the greatest amount of instant ramen noodles per capita per year!

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Easy Succotash Recipe

| by Lisa | vegetables, sides, bread

In Mayflower, succotash was described as a soupy mishmash of corn, beans and whatever fish and meat were available. It was also said that pork was a delicacy that the Native Americans found almost impossible to resist so I included ham in this succotash recipe.

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Johnnycakes Recipe

| by Lisa | vegetables, sides, bread

Johnnycakes, a staple of the Native American diet, are made from cornmeal that is mixed with salt and hot water or milk. Another name for them is journey cakes because they could be carried in saddlebags on long trips.

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Colonial Cornbread Recipe

June 28, 2016 | by Annie | vegetables, sides, bread

This traditional cornbread recipe produces a delicious, buttery golden cornbread with a bit of sweetness. Corn meal was a staple for Native Americans across the great wilderness. The early colonials were introduced to cornmeal and learned to incorporate it into their European style cooking and baking.

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Black Rice Noodles with Olives and Arugula Recipe

June 27, 2016 | by Annie | vegetables, sides, bread

Black rice noodles or pasta make quite a presentation at the dinner table, especially when paired with greens such as arugula. The black color comes from squid ink. The sauce for this recipe is made with olive oil, garlic, wine, black olives, and red pepper flakes for a little kick.

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Black Bread Recipe

| by Lisa | vegetables, sides, bread

Black bread was originally made with all-rye flour. It was eaten by peasants because it was less expensive and kept longer than breads containing wheat. I researched what exactly makes a bread black, and today’s cooks often use chocolate and/or coffee. I raided my pantry to see what else I could use to give it that black color. Instant chocolate pudding? Too sweet and artificial. Food coloring? It would take massive quantities. Guinness? My husband drank the last one. So here is my recipe…with coffee and chocolate.

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Malawi Relish Greens (Ndiwo) Recipe

| by Lisa | vegetables, sides, bread

This relish which is usually made with leafy greens, tomatoes and onions. There are a variety of greens that can be used, including cassava leaves, sweet potato leaves, pumpkin leaves or cabbage. I chose to use kale for my dish.

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Maize Porridge (Nsima) Recipe

| by Lisa | vegetables, sides, bread

Nsima is a thick maize porridge and is the staple food of Malawi. It is used to scoop up ndiwo, which is a relish primarily made with leafy greens.

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Macaroni and Cheese Recipe

| by Marilyn | vegetables, sides, bread

This ain’t your kids mac & cheese. This dish is bursting with real cheese flavor and the spicy topping adds a welcome crunch to the texture.

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Caramelized Onions Recipe

| by Lisa | vegetables, sides, bread

Caramelizing onions brings out their sweetness and the addition of the balsamic vinegar give these a tangy kick. You can use these on top of steak or burgers, in onion soup, as a dip or just eat them as they are.

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Welsh Cakes Recipe

June 23, 2016 | by Lisa | vegetables, sides, bread

These scone-like cakes are traditionally cooked on a bakestone, a cast iron griddle. A nonstick frying pan or griddle would work well. These cakes are often made with candied citrus peel, but I substituted lemon zest in my recipe for a fresher flavor.

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Spinach Souffle Recipe

| by Lisa | vegetables, sides, bread

Spinach Souffle is a recipe I have never tried before. To be sure I got it right, I went to my trusted “Betty Crocker Cookbook” from 1986 for inspiration. Instead of fresh spinach, I used frozen spinach and used a colander to squeeze out the excess water. This is a recipe I will definitely be making again.

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