Side Dishes

CREAMY MASHED POTATOES

Submitted by Kelli Garcia | Water Resources - RDU

INGREDIENTS:

5 lbs potatoes Salt Pepper Butter, 4 tablespoons…or more Cream cheese, 4 oz…or more Sour cream, 4 oz…or more Dried minced onions, 3 tablespoons…or more Paprika

PREPARATION INSTRUCTIONS:

Preheat oven to 350 F. In large pot, fill with cold water and season heavily with salt (analogy = should taste like the ocean). Dice potatoes into cubes and toss into seasoned water. Bring water to a boil and cook potatoes until tender to a fork. Depends on the amount of potatoes, could be 20 minutes. Once tender, drain potatoes and place in a good mashing bowl (or put back in pot). Before mashing, season potatoes with salt and pepper and butter. The butter will soften the potatoes and make it easier to mash. Add desired amount of cream cheese and sour cream, taste as you go. These two ingredients will make the potatoes even creamier, so if you desire chunkier mashed potatoes, you don’t have to mash as much up front. Lastly, season mashed potatoes with the secret ingredient minced onions to taste. Dump mashed potatoes into baking pan. Drizzle melted butter over top and sprinkle with paprika. Bake potatoes for about 30 minutes, until golden and bubbly.

Tips Make the dish night before or days before. Heat in oven later. To help mash, use immersion blender in glass/metal bowl. Don’t do if using red potatoes, will get very gummy.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

It’s my mom and Aunt’s recipe that we’ve passed down and use at every Thanksgiving.

CARROT SOUFFLÉ

Submitted by Adam Makuck | Residential – CLT

INGREDIENTS:

1 pound of carrots peeled and chopped 3 large eggs, lightly beaten 1/2 cup of sugar, 1/2 cup of butter or margarine (melted) 3 tablespoons of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of vanilla extract

PREPARATION INSTRUCTIONS:

Bring carrots and water to cover to a boil in a medium saucepan: cook 45 minutes or until very tender. Drain. Process carrots in a food processor until smooth. Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1 quart baking dish. Bake at 350 deg F for 45 minutes or until set.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

My mom has made this every Thanksgiving that I can remember, and this dish is my favorite side dish. It is a staple in my household, and any time we are asked to bring any food for Friendsgiving or thanksgiving if we are not hosting, we bring this dish which is always a huge hit with never many leftovers!

ARROZ CON GANDULES (RICE + PEAS)

Submitted by Meenakumarie Schaffer | Administration - RDU

INGREDIENTS:

1 tablespoon olive oil 1/3 cup sofrito (see recipe above) 3 cups water or low sodium chicken broth 1 packet of sazón con azafrán 1 chicken bouillon packet/cube 2 tbsp tomato paste or 1/3 cup tomato sauce 1 teaspoon dried Italian seasoning or oregano Italian seasoning consists of dried herbs such as basil, marjoram, oregano, rosemary, and thyme 1/4 cup fresh cilantro, chopped optional for garnish 3 bay leaves 2 tablespoons pimento stuffed olives optional 1 can Pigeon Peas/ Gandules drained and rinsed 2 cups parboiled rice

PREPARATION INSTRUCTIONS:

Heat your Dutch oven to medium heat, and add your olive oil and sofrito (see recipe). Stir often until fragrant and tender, but not browned, about 4 minutes. Next add in the tomato paste, olives, chicken bouillon and sazon. Stir to combine. Add in the drained pigeon peas, Italian seasoning, oregano, bay leaves. Allow the liquid to come up to a boil and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice. Once the mixture is boiling, add the rice. Gently stir the rice to get it submerged and distribute the pigeon peas throughout. Cover and allow the rice to absorb all the visible liquid, usually about 20 minutes. Place on medium-low heat. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low and allow it to steam for 20-25 minutes. It’s done with all the liquid absorbed and the grains are fluffy and fully cooked. Garnish with cilantro for presentation.

Recipe Notes This recipe freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl and cover with plastic wrap. Microwave for a few minutes, stirring occasionally until the rice is hot and fluffy.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

It was gathered based on memory from cooking with my family. Family dinner with my aunts and uncles and cousins. My family is from Guyana. It is located in South America and is in part of the Caribbean. The food there is a unique blend of Hispanic, Indian and African cuisines. Rice and beans are a staple in all Caribbean homes.

COMIDA MAZATLAN FRIJOLES PUERCOS

Submitted by Melissa Manjarrez | P+D - RDU

INGREDIENTS:

2 Big cans of Pinto Beans 10oz roll of Mexican Cacique pork or beef chorizo 1 stick of Salted Butter 8oz of Shredded Pepper Jack Cheese 1/4 of can of chipotle sauce 1 small can Sliced Jalapenos with Carrots ¼ small jar of Manzanilla Olives stuffed with minced pimiento

PREPARATION INSTRUCTIONS:

Blend the beans in a blender. In a big pot incorporate the butter and cook the chorizo. When the chorizo is fully cooked you add the blended beans. The key is to constantly stir the beans to make sure it does not stick to the bottom of the pot. Once the beans start to bowl you start to add the chipotle sauce little by little, then you add the jalapeno with carrots can and the olives. Do not forget to continue to stir the beans. When all the ingredients are bowling together then you add the cheese. Do not forget to constantly stir the beans to make sure the beans do not burn in the bottom of your pot. There you have it; you have created Frijoles Puercos Sinaloa Style. Time to enjoy!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

I am from the state of Sinaloa in Mexico and these beans are common in every party as a side dish. They are delicious and cheap to make. These beans are only served in the north part of Mexico. They are famous because we will wait for the next quinceañera, Christmas, Baptism, next big party to eat these beans.

CHICKPEA FRITTERS

Submitted by Gevon Lockhart | Human Resources - RDU

INGREDIENTS:

15 oz canned chickpeas, rinsed and drained 1/4 cup flour of choice 1/4 cup grated or shredded parmesan cheese (or nutritional yeast) 1 tbsp chopped parsley 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 2 tbsp water 2 tbsp extra virgin olive oil (or oil of choice) 1/2 cup of your favorite veggies tahini sauce for serving

PREPARATION INSTRUCTIONS:

Mash up the chickpeas. Add all dry ingredients and mix well. Next add the wet ingredients. Mixture will be a pasty consistency. Section into balls and press flat into patties. Add oil (of choice) to skillet and fry on medium high heat until golden on each side. Serve with tahini sauce. Enjoy warm.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

I love fresh veggies from the garden. I also have fond memories of working in the garden with my dad as a youngster. To give my digestive tract a rest, I target at least two or three meatless meals each week. This recipe is really tasty and it was shared with me by a friend who is vegan.

INGREDIENTS:

3 - 1lb Cans of Yams 3/4 to 1 cup of Brown Sugar 1 stick of butter 1/2 cup Karo Syrup

CANDIED YAMS

Submitted by Susan Attaway | Accounting - RDU

PREPARATION INSTRUCTIONS:

Drain canned Yams and place in oven safe casserole dish. Add brown sugar and butter (sliced) Cover with Karo Syrup. Bake at 350 degrees for 30 minutes or until Yams are soft

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

It is one of the very few dishes that my children think I make well. I have made this dish every year for the past 30 years for my family’s Thanksgiving dinner and I get asked every year if I am making it. I enjoy being able to make my children something that is a well-worn tradition and that they actually like!