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Swiss steak in the crockpot with some Mexican seasonings... any quick, easy sides? TIA
- Thread starter dawnnys
- Start date
I always liked Swiss steak with mashed potatoes, or roasted potatoes, smashed and seasoned with evoo
salt and pepper, top with sour cream. Here is a link for another great rice. I like Jasmine rice with it.
http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
salt and pepper, top with sour cream. Here is a link for another great rice. I like Jasmine rice with it.
http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
I think this is calling out for roasted garlic mashed potatoes---or just buttery ones to not compete
with the yumminess of the swiss steak. I sometimes serve creamy polenta with burgundy beef---a nice scoop in the middle of a bowl with the beef over the top--- kind of a nice creamy surprise with the first spoonful. some nice green beans with brown butter and almonds would be a nice green addition to the meal.
with the yumminess of the swiss steak. I sometimes serve creamy polenta with burgundy beef---a nice scoop in the middle of a bowl with the beef over the top--- kind of a nice creamy surprise with the first spoonful. some nice green beans with brown butter and almonds would be a nice green addition to the meal.
REC: Cilantro Rice
This is one of my favorites, we use it alot, especially with braised meats.
Cilantro Rice
This is addictive.
Cook rice as usual, with 1 tsp. salt per cup of rice.
For each cup of rice:
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped scalions
1 jalapeno (or to taste)
1 tbsp lime juice
1 tsp olive oil
Puree the above in a blender, add to the cooked rice, stir well.
This is one of my favorites, we use it alot, especially with braised meats.
Cilantro Rice
This is addictive.
Cook rice as usual, with 1 tsp. salt per cup of rice.
For each cup of rice:
2/3 cup cilantro, loosely packed
1/3 cup chopped onion
1/4 cup chopped scalions
1 jalapeno (or to taste)
1 tbsp lime juice
1 tsp olive oil
Puree the above in a blender, add to the cooked rice, stir well.
Thanks - I ended up (last night) just making plain rice and guacamole, but
like to have ideas for Mexican sides on hand... I don't make Mexican food that often. Guess I could've had refried beans, a little salad with black olives, sour cream, etc. but I wasn't feeling that creative when I posted.
Thanks again!
like to have ideas for Mexican sides on hand... I don't make Mexican food that often. Guess I could've had refried beans, a little salad with black olives, sour cream, etc. but I wasn't feeling that creative when I posted.
Thanks again!
I did see this, however, and they look great! Twice-Baked Mexican Potatoes
4 large, about Russet potatoes
1/4 cup (50 ml) buttermilk
1 cup (250 ml) frozen corn, thawed
2 Tbsp. (30 ml) diced sweet red pepper
2 whole BC green onions, sliced
small can diced mild green chilies, drained
1/2 cup (125 ml) diced cheddar cheese
2 Tbsp. (30 ml) coarsely chopped cilantro
1 tsp (5 ml) ground cumin
1/4 tsp. Ground coriander
pinch cayenne pepper
Salt and freshly ground pepper to taste
Scrub unpeeled potatoes. Pierce potatoes in several places, bake in 400°F oven for 45 minutes or until tender.
If microwaving, wash potatoes well and prick each twice with a skewer right to the centre to allow steam to escape during cooking. Wrap each potato in paper towel and place in spoke fashion with small ends toward centre. Microwave on high for 10-12 minutes, turning potatoes halfway through cooking. Potatoes should be easy to pierce but still firm when they are removed. Wrap in a kitchen cloth and let rest for 2 to 3 minutes.
As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells. Mash potatoes with buttermilk. Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper. Mound potato mixture into potato shells. Set on baking sheet and bake for 25-30 minutes or until golden and heated through.
Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated. Makes 4 servings.
4 large, about Russet potatoes
1/4 cup (50 ml) buttermilk
1 cup (250 ml) frozen corn, thawed
2 Tbsp. (30 ml) diced sweet red pepper
2 whole BC green onions, sliced
small can diced mild green chilies, drained
1/2 cup (125 ml) diced cheddar cheese
2 Tbsp. (30 ml) coarsely chopped cilantro
1 tsp (5 ml) ground cumin
1/4 tsp. Ground coriander
pinch cayenne pepper
Salt and freshly ground pepper to taste
Scrub unpeeled potatoes. Pierce potatoes in several places, bake in 400°F oven for 45 minutes or until tender.
If microwaving, wash potatoes well and prick each twice with a skewer right to the centre to allow steam to escape during cooking. Wrap each potato in paper towel and place in spoke fashion with small ends toward centre. Microwave on high for 10-12 minutes, turning potatoes halfway through cooking. Potatoes should be easy to pierce but still firm when they are removed. Wrap in a kitchen cloth and let rest for 2 to 3 minutes.
As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells. Mash potatoes with buttermilk. Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper. Mound potato mixture into potato shells. Set on baking sheet and bake for 25-30 minutes or until golden and heated through.
Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated. Makes 4 servings.