Tag: side dish
Garlic Noodles
Garlic Noodles
These garlic noodles are a super simple side dish to make that takes 15 minutes to make and costs about $2. You can use any type of pasta; as long as the noodles are thick. Angel hair pasta wouldn’t work in this recipe. Spaghetti, linguine, bucatini, are all great pasta shapes to use. I am partial to gemilli.
Ingredients
- 1 lb dry noodles of your choice cooked
- 4 tbsp butter
- 1 head garlic minced
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp oyster sauce
- 1/4 cup parmesan grated
Instructions
- Melt butter in a large saucepan over medium high heat. Sauté the garlic for 3-4 minutes.
- Add in the oyster sauce, garlic powder, and salt. Cook for 1 minute.
- Stir in the noodles and parmesan. Cook for 1 more minute. It’s ready that quick.
Garlic Fried Rice
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
Pigeon Peas and Rice
Pigeon Peas and Rice
Pigeon peas and rice is a staple in Caribbean cuisine. What differentiates this Jamaican version from the typical Puerto Rican version that most people know of is that the Jamaican is cooked with coconut milk and over the stove top. The Puerto Rican version is traditionally baked in the oven without any coconut milk. Try this rice with Jamaican Curry Shrimp.
Ingredients
- 1 1/2 cup corn
- 1 1/2 cup pigeon peas
- 1/2 medium white onion diced
- 1/2 bell pepper diced
- 2 green onions chopped
- 1 whole habanero
- 3 garlic cloves minced
- 2 tsp thyme
- 2 tsp smoked paprika
- 1 tbsp creole salt
- 1 cup coconut milk
- 2 cups chicken stock
- 2 cups basmati rinsed
- 2 tbsp vegetable or canola oil
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Saute the bell pepper, onion, green onion, garlic, and habanero for 3-4 minutes.
- Stir in the rice, thyme, smoke paprika, and creole salt. Cook for 2 more minutes.
- Stir in the pigoen peas and corn.
- Add in the coconut rice and chicken stock. Bring to a boil. Cover. Reduce the heat to low and cook for 15-20 minutes, giving the rice an occasional stir.
- Uncover and let sit for 10 minutes before serving.
