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The Most Amazing Thanksgiving Vegetable Side Dishes

while the turkey tends to be the center,of everybody's,thanksgiving dish i get the most excited,about the different,side dishes so today i want to share a,four delicious vegetable side dishes,that you can make to make your,thanksgiving dinner the most delicious,ever an incredible whole,roasted cauliflower,bacon wrapped green beans,maple dijon sauteed brussels sprouts,and garlic roasted carrots and,broccolini,i will add timestamps to the description,below so you can jump around to each,individual recipe you want to have a,look at,first now which one should we start with,bacon wrapped green beans i knew you,were going to say that,so this is a real show stealer side dish,people always end up drooling over these,for these you will need a pound of,washed green beans,make sure the hard ends and vines are,all cut off and then,place them just in the steaming basket,for the instant pot,add a cup of water to the pot the trivet,and then the steaming basket with the,green beans,put on the lid seal it and set the pot,to,zero minutes on high pressure so it,just gets the pressure and then,immediately shuts off,get an ice bath ready in the meantime,and as soon as the pressure cooker beeps,release pressure manually and remove the,green beans and,place in the ice bath to immediately,stop from cooking,or else they'll be all soggy and soft,then drain the beans and start the,rolling process,take about eight green beans,and then take a rasher of bacon and,lay it flat on your cutting board place,the green beans,perpendicular at the top and start,rolling them in,tightly into the strip of bacon once,you rolled all of your beans into bacon,rashers,preheat a large pan over medium heat,either use the biggest pan possible or,work in two batches,you don't want to crowd the pan or too,many juices form and the baking ends up,cooking instead of frying add the rolled,beans,to the hot pan with the crease to the,bottom,to seal it and avoid the bacon rolling,open during the cooking process,leave enough space in between each,individual roll,and fry for about one to two minutes per,side,turn them all around to fry from all,sides it will only take about five to,seven minutes,in total remove the rose from the pan,and place in a serving dish then,sprinkle,with some coarse sea salt and chopped,almonds and serve,look how beautiful they look when you,cut inside,the beans are al dente and cooked to,perfection,and the bacon is beautifully crispy,the next recipe is just as simple and,delicious,garlic butter roasted carrots and,broccolini,i love how incredibly beautiful and,colorful this dish looks,all you will need for this is a pound of,carrots,after washing make sure you dry them,really really well,or else they will steam instead of roast,no need to peel them really,you can roast the thin ones that are,about as thick,as your thumb hole but i recommend,cutting the thicker ones in half,lengthwise so everything roasts evenly,once all carrots are about the same,thickness,add them to a baking sheet in one layer,and then set them aside get,a small saucepan and melt two,tablespoons of butter,then add a little sea salt and pepper,and about three cloves of minced garlic,and saute it only for about one minute,then,remove from the heat and brush your,carrots with the garlic butter,leaving at least half of the garlic,butter in the saucepan,now place the carrots in the 400 degrees,fahrenheit preheated oven for 10 minutes,and in the meantime get a pound of,washed and dried broccolini,and if there are any super thick stems,cut them like the carrots in half,lengthwise and then add them all to the,saucepan with the garlic butter left in,it,and use your hands to smother them with,the remaining melted butter,then go get the baking sheet with the,pre-roasted carrots,out of the oven and place the broccolini,around the carrots in one,layer then put the carrots and,broccolini back in the oven,for 25-30 minutes or until,fork tender look how gorgeous the colors,of the veggies are preserved by,roasting them this way,okay off to the next recipe these,incredible maple mustard sauteed,brussels sprouts they are so flavorful,just like with the green beans i,recommend pressure cooking them a little,bit,before sauteing to reduce cooking time,and ensuring the,center is cooked through without the,exterior burning,for that you'll have to take your pound,of washed brussels sprouts,and cut off the dry ends,then add them to your steamer basket,then add about a cup of water to your,instant pot and then place the steamer,basket,on top of the trivet put on the lid,and seal it and set the pressure cooker,to zero minutes on,high pressure so it just gets the,pressure and then,shuts off immediately in the meantime,finely chop,an onion then once the instant pot beeps,immediately release,pressure manually and remove the,brussels sprouts from the pot,and transfer to a cutting board so you,can cut them,all in half lengthwise,now add the halved brussels sprouts to a,bowl,and get a second bowl to mix th

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Spanish Garlic Zucchini | A Dish you Won´t be Able to Resist

Spanish Garlic Zucchini | A Dish you Won´t be Able to Resist

so you have to say,zucchini which is also known as,courgette is one of the best vegetables,around,all right technically it's a fruit but,we all treat it like a vegetable,anyways in my opinion the zucchini gets,a bad wrap as it's rarely used as a star,of a dish,it's typically just thrown in with pasta,mixed in with some rice or thrown in,with other vegetables as a side dish,today i'm going to show you how to make,a dish where the zucchini is the star,and the flavors are going to blow you,away we're talking spanish garlic,zucchini,this this is known here in spain as,calabacin al ajillo it's got so many great flavors,it's super easy to put together and the,texture of the zucchini,is absolutely incredible you can serve,this dish either as a tapas appetizer or,even as a side dish either way,with one taste this promises to be one,of the best zucchini dishes ever,let's begin by grabbing two zucchinis,rinsing them under some cold running,water,and patting them completely dry,once the zucchinis have been washed and,patted dry i'm going to cut each one,into thick slices that are half an inch,thick,which is about 1.25 centimeters,then we'll place the slices of zucchini,in a single layer,and season them with sea salt on both,sides,and we'll add the slices of zucchini,into a colander and let them sit there for,exactly 30 minutes,you know zucchini is 95 percent water so,by taking this step that salt is going,to help extract some of the water,that when you fry the zucchini it,doesn't absorb so much oil which is what,makes it soggy,it's going to keep it firm which is what,gives this dish that incredible texture,while we're waiting on the zucchini i'm,gonna grab six cloves of garlic,remove the skins from each clove,roughly chop the garlic,and add it into a mortar,then we'll grab a generous handful of,fresh parsley,roughly chop it,and add it into the mortar with the,garlic this is a quarter cup of fresh,parsley which is about 15 grams,we'll pinch in a little sea salt,and we'll pound down all these,ingredients just between 30 to 45,seconds,or until they're well combined and then,set it aside,alright let's move back to the,zucchini it's been sitting here for,exactly 30 minutes,and plenty of that water has been,extracted out of the zucchini for the,next step,i'm going to start adding the slices of,zucchini on top some paper towels,making sure they're in a single layer,and we'll gently pat down the slices of,zucchini with some paper towels,to remove any of the excess water,once all the excess water has been,removed from the slices of zucchini,i'm going to season them with some,freshly cracked black pepper just on one,side,for the next step i'm going to grab a,large fry pan and heat it with a,medium-high heat,we're not going to add any fat into the,pan right now we're just going to heat,it on a medium-high heat between two to,three minutes,that way the olive oil doesn't lose its,flavor and it gets incorporated into the,zucchini,after heating the pan for about three,minutes on a medium-high heat and as you,can see it's nice and hot,i'm gonna add in a generous two,tablespoons of extra virgin olive oil,this is about 35 milliliters,and start adding the slices of zucchini,into the pan you want to make sure,they're in a single layer so cook this,in batches,with the amount of zucchini that we have,we're gonna get this done in just two,batches,after about two and a half minutes i'm,going to start flipping the slices of,zucchini to fry the other side,i always like to do this with two spoons,as it feels like you have more control,but you can also do this with tongs,after exactly five minutes that's two,and a half minutes per side,these slices of zucchini look like they,are perfectly fried i'm gonna start,removing them from the pan,and transferring them into a dish with,some paper towels,and we'll continue to cook our second,batch of zucchini in the exact same,method,and once again you want to go about two,and a half minutes per side on a,medium-high heat this is going to give,you a beautiful golden fried color on,the outside,and the inside an incredible texture,once all the fried zucchini is done i'm,going to lower the fire in the pan from,a medium-high heat to a low-medium heat,and let that pan sit there that way it can,stay nice and hot,meanwhile i'm going to transfer the,slices of fried zucchini into a serving,dish,for the final step let's cook up our,garlic and parsley mixture,using the pan that we have on a low,medium heat i'm going to add in 1,tablespoon of extra virgin olive oil,this equals 15 milliliters,and we'll add in our garlic and parsley,mixture into the pan,and we'll start mixing everything,together you want to make sure you mix,it continuously,we're only going to go between 20 to 25,seconds you don't want to overcook that,garlic you just want to be nice and,aromatic,after about 30 seconds this mixture,looks like it's ready to go,once again you don't want to overcook,that garlic i'm going to remove this,from the heat,and tra

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Asian stir fried vegetables

Asian stir fried vegetables

ゴルフ,を持って曲がっ,ちゃったもっとちゃんと,Okあー,海だよし行くぞ,うまい,砂だ,任天堂

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10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

hey friends welcome to click Henry,Claudia today I'm sharing with you 10,delicious sites perfect for Thanksgiving,or Christmas let's get started,the first recipe we're making are these,roasted honey balsamic glazed brussels,sprouts these are delicious and perfect,for Thanksgiving I'm using about a pound,and a half of Brussels sprouts for this,recipe we're going to trim the Brussels,sprouts by cutting a little bit off the,bottom then slicing them in half once,I've cut up all the Brussels sprouts I'm,going to transfer them into a large,mixing bowl then I'm adding two,tablespoons of olive oil and seasoning,with salt and pepper to my taste I'm,going to mix everything together once,I'm done mixing I'm going to transfer,them onto a large baking pan next I'm,spreading out the Sprouts into a single,layer all over the baking pan and you,want to make sure the cut up side is,facing down make sure your oven is,preheating at 425 degrees Fahrenheit,place your brussels sprouts into the,oven and roast them for 20 to 25 minutes,while the Sprouts are roasting we're,going going to put together a simple,honey balsamic sauce for them into an,empty bowl I'm pouring in two,tablespoons of balsamic vinegar and one,tablespoon of honey I'm mixing,everything together then setting this,aside for when the Brussels sprouts are,done roasting the Brussels sprouts are,done roasting they have a nice Golden,Crisp on the edge they look perfect I'm,going to transfer them into a mixing,bowl,then I'm pouring the honey balsamic,sauce all over them all we have to do is,toss and cut them well in the sauce then,these are ready for the table these,brussels sprouts came out delicious,they're going to be amazing for the,holiday table,if you and your family love mushrooms,then these garlic mushrooms will be,irresistible at the Holiday table we're,using one pound of baby bella mushrooms,some of the mushrooms are small in sizes,I'm going to leave those as they are but,I'm gonna have the bigger pieces that,way all the sizes are even I have my,cast iron pan heating up over medium,heat I'm tossing in two tablespoons of,unsalted butter I'm also adding two,tablespoons of olive oil I'm going to,let the butter melt completely then I'm,tossing in one medium minced onion I'm,cooking the onion for about a minute or,two until it turns translucent then I'm,adding the mushrooms,cook the mushrooms for about 4 minutes,or until they soften a little bit my,trick to getting more flavor is to leave,the mushrooms to cook then stay every,one minute that way the bottoms can have,time to Brown up and add flavor each,time you stir next I'm adding two,tablespoons of white wine then I'm going,to season with some salt and pepper to,taste I'm going to stir everything,together then cook for about two minutes,that way the sauce can reduce and,thicken slightly after the sauce has,cooked and reduced I'm going to add in 4,cloves of minced garlic two tablespoons,of freshly chopped parsley and one,tablespoon of freshly chopped thyme I'm,going to mix everything together then,cook for about 30 seconds or until the,garlic begins to get fragrant and that's,it you guys we are done very easy,flavorful and delicious garlic mushroom,side perfect for Thanksgiving or,Christmas,next on the menu we're making sweet,potato casserole please make this for,the holidays because it's so good I'm,using about two and a half pounds of,sweet potatoes bake them in the oven at,350 Fahrenheit for an hour and 15,minutes once they are done baking scoop,the food out into a bowl and quickly,mash it up with a food Masher next add 5,tablespoons of brown sugar one teaspoon,of cinnamon and one teaspoon of salt two,eggs quarter cup of butter a quarter cup,milk,one teaspoon of vanilla extract mix,together until everything is very well,Incorporated once everything is mixed in,set it aside grab a baking pan then use,about a tablespoon of butter to grease,it up then pour the sweet potato mixture,into the greased baking pan spread and,level out the top then set it aside,while we work on the toppings for the,toppings we're using one and a half cups,of pecans roughly chop it up then you're,going to grab an empty bowl pour in two,tablespoons of flour a quarter cup of,brown sugar quarter teaspoon cinnamon,then add the chopped pecans mix,everything together then add one and a,half tablespoons of melted butter mix,that in very well then you're going to,grab the sweet potato mixture in the,baking dish then sprinkle the pecan,mixture all over the top then you're,going to bake this in the oven at 350,Fahrenheit for 25 minutes once it's done,baked again you're going to take it out,then sprinkle the entire top with one,and a half cups of mini marshmallows,place it back into the oven for five,more minutes just for the marshmallows,to melt and here is the final result you,guys this will make your home smell so,good everyone at Thanksgiving is going,to love this it's so yummy,the next recipe on the holiday menu is,bacon wrapped asparagus these

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4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes

4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes

hey lovelies so i know as well as anyone,when it comes to planning dinner we,usually focus on the main event and tend,to leave our side dishes as sort of an,afterthought today i want to change all,that with some inspired ideas i think,you guys are going to love that are,super simple to pull off even on a busy,weeknight starting with these absolutely,unbelievable,crispy roasted potatoes,these are so crispy guys that they,actually arrival french fries but they,happen to be a whole lot healthier which,of course i love now the secret to,making these totally amazing is actually,boiling our potatoes first so i'm,getting started by chopping up some,potatoes i'm using potatoes as,you can see i am leaving my skins on why,they have a ton of fiber and it makes,your life easier which you know i am all,about i'm going to cut my potatoes into,about half inch to three quarter inch,cubes and then get them in some water,and get them boiling on the stove once,they've reached a boil you want to go,ahead and let them cook for between six,and eight minutes the idea here is not,for them to be fully cooked but we want,those starches to sort of come out to,the exterior,that's what's going to give us the,amazing crispy edges once our potatoes,are ready we are going to drain them in,a colander and then return them to the,very same pot the heat in that pot is,going to help some of that excess,moisture evaporate which is going to,help our potatoes get crispier more,quickly in the oven at this point i want,to toss my potatoes with a few,tablespoons of melted butter you could,use olive oil in this recipe but i think,melted butter definitely makes these the,most delicious,i'm going to season these simply with a,little garlic powder some salt and some,pepper and that's really it guys we're,just going to transfer these potatoes to,a parchment-lined baking sheet,then we'll get these into the oven at,425 degrees fahrenheit for between 30,and 40 minutes about halfway through the,cooking process it's important to pull,them out and give them a quick toss to,prevent them from sticking then you can,get them back into the oven you'll know,they're ready when they are super golden,and crispy on the exterior but still,soft and tender on the inside,what is not to love about these i serve,them up with just a sprinkle of freshly,chopped parsley and they'll pretty much,be the perfect accompaniment to any main,dish you can think of,i would recommend this awesome garlic,brown sugar chicken if you have not,tried this recipe guys it is on my must,try list,next lovely is because of course we,could all use more greens in our life i,want to show you these awesome garlic,butter green beans that come together,super super fast but have so much,awesome flavor thanks to some amazing,smashed garlic cloves,once you've got your garlic smashed you,can get to work on cooking up your green,beans now this recipe all starts in a,skillet i'm using cast iron but of,course stainless steel nonstick both,would totally work here as well and to,that i am going to add some butter,once that butter is melted i am going to,get my garlic cloves into the skillet,now as you can see i have left them,whole but just given them a quick smash,so that butter can infuse with that,amazing garlicky flavor as soon as my,garlic is nice and fragrant after about,30 seconds to a minute i'm gonna go,ahead and add a good splash of chicken,broth to this the chicken broth really,is the secret to success in this recipe,as soon as that chicken broth starts to,simmer we're going to get our green,beans into the pan as you can see i'm,using french green beans here they're a,little bit thinner but if you only have,regular green beans those will,definitely work in this recipe as well,we're just going to pop a lid on this,and let it steam away for about five,minutes or so just until those green,beans start to turn bright bright green,then you can remove the lid and let them,cook for another say minute or two,you'll see the liquid will evaporate and,this is a good time to just season them,up then blade with some salt some pepper,and a little sprinkle of freshly grated,parmesan cheese if you feel so inclined,if you're looking for a really yummy,main dish to serve these green beans,with i highly recommend this awesome,parmesan chicken and ray skillet,so so good my next side dish has a,really beautiful asian influence we're,going to be stir frying some green,vegetables and then tossing them in an,incredible sauce this sauce actually all,starts with some fish sauce now don't,panic if you've never tried fish sauce,before or you haven't been a fan to this,point trust me i am all about making,people believers fish sauce has the most,incredible savory flavor and it doesn't,actually taste like fish especially once,it's mixed with all of these ingredients,now if you can't get past the fish sauce,go ahead and swap in some soy sauce in,this recipe instead because of course i,wouldn't want you guys to miss it it's,really reall

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3 Asian VEGGIE SIDE Dishes!

3 Asian VEGGIE SIDE Dishes!

hey guys it's zhang and today we are,going to be cooking up some veggies so,whether you're making stuff for the,holidays or even just a side dish for a,weeknight meal i've got you covered,three ways i'm gonna start with one of,my favorite ones it's kind of inspired,by the wok fried green beans from pf,chang's just garlicky savory delicious,and it's super easy too i have my wok,here i'm going to turn it up on super,high heat this one is made with carbon,steel and it's already seasoned so it,has that like non-sticky component to it,that's natural i'm gonna let it get,really hot and then i'm gonna add some,ghee to it so ghee is basically just,clarified butter with like butter with,milk solids taken out so it has a really,high smoke point i like ghee because it,kind of flavors everything better if you,don't have this you can use like avocado,oil or any oil that can be heated up to,500 ish degrees i don't recommend olive,oil because,that's usually not cooked at high heat,so once the wok is hot i'm gonna add the,ghee about a tablespoon,let it melt and then we're basically,going to flash fry the green beans i,have green beans that i've already cut,up and,chopped in half,give it a sprinkling of salt,and then just mix it up,you can see like the green beans coated,in the butter and it's like blistering,hot so you see that beautiful char and,it's just like a dry frying method with,this wok i love it,so once it starts to look pretty cooked,through i'm gonna add the,garlic and the ginger,stir fry it again,okay,now we're gonna add our seasoning some,soy sauce a tiny little bit of honey,just to balance and then sesame oil and,then if you want it a little bit spicy i,like using the sambal,give everything a final mix,you gotta do the wok toss,let's plate it,and that was our super simple pf changs,inspired garlic stir-fried green beans,let's give it a try,the green bean is still tender with a,crisp but like cooked through and so,flavorful just with that last bit of,garlic quickly stir-fried with the sauce,i know you guys can do this definitely,give this recipe a try but we're not,done yet,so this next one is a really delicious,and versatile dish i love cauliflower,because it pairs with literally any,flavor we're gonna make a green curry,cauliflower stir-fry so i have a,smallish head of cauliflower here and,i'm just going to break it down into,small florets the way i like to do that,is just take off the leaves at the,bottom first sometimes you just have to,dig a little all cauliflowers are,different,so to break down my cauliflower i always,like to,cut from the stem down because it,minimizes the crumbling from the,cauliflower barely any crumbles now i,just kind of just cut through,stem again,this part out,and then we'll just separate the florets,they're going to end up being all,different sizes as you can see but i,like to break them down a little bit,more so that they're roughly the same,size so like this one is hard to break,so we'll just cut it down,so this is what you end up with of,course you can always buy the ones,that's already cut up for you but,whatever you prefer now i'm just gonna,add it to a bowl and rinse it real quick,and then we'll move on to the sauce all,right so now we're gonna mix up our,green curry sauce i just bought some,green curry paste typically it comes in,a small jar like that there are several,brands out there now so pick your,favorite,but basically i'm just gonna judge it up,a little bit it kind,it comes already pretty salty so i'm,gonna balance it out just perfectly for,a stir fry so here i have a little bit,of honey some chicken broth or you can,substitute with water and then a tiny,little bit of ginger minced and just mix,mix mix until it's nice and smooth,perfect so this dish moves really,quickly as well i'm basically gonna,steam,stir fry it so first i'm gonna add the,coconut oil coconut oil is also a very,high smoke point um cooking oil i guess,you can say so i'm going to add about a,tablespoon in i feel like coconut oil,will complement the green curry paste,really well now we're going to blast the,wok up on high heat we'll let the oil,melt and then get a little bit smoky,then we'll add the cauliflower just be,careful when you add the cauliflower add,it away from you so you don't want it to,splatter,towards you because there is water,involved about two tablespoons of water,and then we cover it up for about two,minutes,all right now i'm gonna let the rest of,the water evaporate and add about a,tablespoon of chopped shallots,cook it for another minute and then,we're gonna add our sauce,so look at that char this is what i'm,trying to achieve here,so,and then we serve it,there's just a gorgeous crunch and,roasty flavor from the cauliflower the,way that we steam roasted it and then,the green curry,sauce,it's complex it's delicious and it's so,easy to make it's very balanced it has,like hints of lemongrass citrusy notes,but also very savory this is such a,great alternative to your usual,cauliflower

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6 Pro Chefs Make Their Favorite Thanksgiving Sides | Test Kitchen Talks | Bon Appétit

6 Pro Chefs Make Their Favorite Thanksgiving Sides | Test Kitchen Talks | Bon Appétit

this is what Thanksgiving smells like,butter wine Sage Rosemary today we're in,the test kitchen making Thanksgiving,sides I love Thanksgiving I like any,holiday where the premise is eat the,sides are 100 the star of the show I,love a cranberry sauce I love the,Brussels sprouts at the very least there,will be stuffing you are making the,things that you love and then you get to,share with people who you enjoy being,around,burnished potato nuggets these potatoes,celebrate crispy texture their ability,to combine this really lovely deep,golden crunchy exterior with a fluffy,interior is what really sets them apart,from most roast potato recipes these are,kind of incredible they're a little bit,of a labor of love but honestly not any,more so than mashed potatoes potatoes,are simmering and I'm gonna go ahead and,heat up my oil I like to use a,combination of olive oil and neutral oil,I find like a mix of both is great just,to give a little bit of flavor to the,oil but traditional is just pretty,neutral you need enough in there to,provide like a pretty generous coating,you want to preheat the oil when those,potatoes are done they're gonna get Lane,one by one and turn to coat in that hot,fat that is going to give us a massive,Head Start in terms of creating that,crispy crust that is the entire point of,this exercise the potatoes have been,simmering let's say about 10 minutes you,push a fork into it it'll want to go,through into about the first kind of,half to three quarters of an inch but,there's going to be a pretty like firm,kind of Center that you're not going to,have as easy a time kind of pushing into,I want to drain off pretty much all the,water like I want these to get dry,I'm shaking the potatoes to agitate them,which is going to fluff up their,exteriors and that and that kind of,starchy coating is going to be what gets,super crisp in the oven see all that,starchy coating that's what it's all,about that's what's going to kind of,absorb the fat in the oven and it's,going to get super crispy and form this,almost shell of an exterior season those,potatoes super important to kind of get,them fully coated here you just got to,be real careful,so oil is hot so the key thing here see,how it's sizzling as soon as the potato,hits that that's what we're looking for,the potatoes exterior to be basically,starting to crisp up lost a piece that's,okay it's very much Spirit of,Thanksgiving there the fat is what is,going to transfer the oven's heat to the,potato and get it crispy on all sides so,you don't want to rush this step get,comfortable get your favorite pair of,tongs have a glass of wine listen to,some great music I feel like by by this,point in the day I've got like calming,classical on you know just like anything,to just keep breathing and stay calm put,these in the oven,same temp 425 for the last kind of like,10 minutes or thereabouts I like,throwing in kind of a handful of garlic,cloves you've got this kind of sweet,spot where you get the aroma and you get,some of the flavor intensity of the,garlic and rosemary for that matter,that's like the good part of,Thanksgiving oh yeah,oh yeah,rosemary garlic hitting that oil Sizzle,Sizzle going right back in now I'll see,you in like eight to ten,real nice that level of Browning is,wonderful these will hold for a little,bit they are wildly hot all this judge,this is like kind of where it's at too,oh it's a beautiful thing English roast,potatoes to me like that's what it's all,about getting like a little gravy little,potato all that texture just clinging to,it fluffy interior love that,it's so hot it was really hot even as,the temperature comes down the,crispiness just stays,this to me was like what thanksgiving's,about,my side dish of choice that I make every,Thanksgiving is,um squishy garlic Dill rolls they're,super soft they're very garlicky but,they're mild enough to go with,everything else that's on the table and,who doesn't want the bread to like wipe,your plate clean and you know kind of,tie everything together the key to these,rolls is from this technique it uses a,cooked pudding it's called tanjong it's,used in both Chinese and Japanese,cultures and baking traditions and we're,going to start with that we're going to,start with water milk flour and the,reason why this technique is really,brilliant is it adds a bit of extra,moisture to the dough that you're making,and this added moisture in this form is,the one that's responsible for keeping,your rolls fresh for longer and really,springy and bouncy just cook it until it,becomes kind of like a paste like this,from here on out it's just a matter of,dumping everything in the stand mixer,and letting it run add milk egg my,melted butter I have salt garlic powder,dried dill the garlic powder and dry,dill just absolutely fantastic ways to,get flavor into your dough I added sugar,milk powder here my yeast mix all of,these liquid ingredients together this,is bread flour you want the additional,gluten and protein from bread flou

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How to cook three easy Japanese Side Dishes 〜副菜三種〜 easy Japanese home cooking recipe

How to cook three easy Japanese Side Dishes 〜副菜三種〜 easy Japanese home cooking recipe

welcome to taiji's kitchen,today i'm going to show you how to make,three easy japanese side dishes,so usually in a japanese meal you have,like four to five,different plates so you have the main,dish then you have rice,you have miso soup and then you have,like one or two or three,side dishes usually a vegetable and,usually,less complicated made than the main dish,and today i'm going to show you,three of those examples then let's get,started,the three easy side dishes that i'm,going to show you today are,green beans with sesame seeds sliced,onion with bonito flakes and,cabbage with tuna fish for the seasoning,i have,soy sauce sugar dashi powder and,sesame oil so let's first cut up the,green beans so i want to get this top,part off,so i'm just going to line them up in the,same direction,so now they're all lined up i'm just,gonna do one each,i'm gonna stack them up so that the ends,are level i'm gonna cut,just the end off and then i'm gonna cut,them into bite pieces which is probably,with these,just in half and the other ones i'm,gonna do the same,level up the ends like so and then i'm,just gonna,put the tip off and cut them and up in,half so that's about all and by pieces,so i'm gonna boil them so let's cook the,green beans so i'm gonna bring the,border to boil,and i'm just gonna put a little bit of,salt,sodium helps the green to brighten up a,little bit,and here next to it i'm going to roast,the sesame in germany i haven't found,any roasted sesame,so i roast it myself it tastes much much,better,have more strong flavor of sesame when,it's roasted so i'm gonna,turn the heat to low and put in the,sesame,here,while we wait for the water to boil i'm,going to make the sauce for the green,beans,so you need 2,teaspoon of soy sauce i'm going to add,to that,half a teaspoon of sugar and a pinch of,dashi powder,and give it a little mix,i'm gonna wait until the sugar dissolves,so here roasting sesame you want to,constantly mix the sesame,so the water is boiling i'm going to add,in the,green onion just like so,so you don't want to overcook the green,beans i think like the frozen green,means they're like always,overcooked and i think they taste very,nasty,but green beans tastes really really,good when it's fresh,and when it's only slightly cooked kind,of like al dente we're gonna let it cook,for,about a minute or so as you kind of see,the greens are brightened out,while we wait mix the sesame every so,and then,so it comes to boil again i'm gonna wait,a little bit more let it cook,if you're not sure just have one piece,and then have a try,a little bit more,so this looks ready i'm going to take,this,and drain,i'm going to let it drain,in the bowl,so roasting sesame you need really a lot,of patience,so i don't know if you can see the small,smoke is coming out,it's kind of hard to see in the video,but you see the smoke is kind of coming,out,so you want to keep mixing it like this,so this takes quite a lot of,patience and time and so i don't do this,every time of course i roast it like a,certain amount at a time and then i,store in a,container and then use it every time,nice a lot more smoke,so it's been about 15 minutes it's kind,of hard to see it when it's ready so,it's a bit,darkened you don't want to over roast,the sesame so if you're not sure,watch your finger a little bit and then,just a little bit,it's very hot it doesn't look hot at all,but it's very hot so,be careful and then oh yeah that's good,perfect so i'm going to turn the heat,off so you can use this,exactly like this but actually system,itself won't be digested,when it's not broken so what i like to,do is i like to grind them if you have a,food processor great,put these roasted sesame seeds in the,food processor and,let it be a powder but i don't have a,food processor so,i'm going to use this what's called,suribachi uh you might have seen it in,indian,cuisine where they grind the ingredients,so what i'm gonna do,is i'm going to grate these sesame seeds,oh it's starting to smell so good,so it's ready so i'm just going to put,them together so i have my green beans,here,i'm gonna put over it the sesame seeds,and the sauce over it,like so now i'm going to give it a,little mix,then i'm going to add a little bit of,sesame oil to that,so this is vanish so let's cut up the,onion,so i'm gonna take the bottom part off,and the top off,and then i'm going to cut them in half,skin off,so what you want to do is you want to,slice it as thin as possible if you have,a slicer then great use that,i don't so i'm just going to,try to slice it as thin as possible,like so and and also you want to use,your,cat's finger that's palm when,slicing you don't have to do it fast,this you can do it very slowly just,as thin as possible,so uh when it gets towards the end what,you want to do is you've been slicing,this way,so it gets thinner in this direction so,you can flip it up like this way so it,gets easier to slice,and one more time maybe,so they're all sliced up i'm going to,put this,in wate

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