Side dish suggestions?!


Question:

Side dish suggestions?

What's a healthy side dish to go with Chicken Coron Bleu?


Answers:
Asparagus with roasted red peppers and parmesan

Put a whole red pepper underneath your broiler, turning occasionally until the entire skin is charred. Set aside and let cool. Boil water with salt, cook asparagus until soft, but with a little bit of crunch. Add to large bowl of ice water to stop cooking so it does not become mushy. Pull out, set on towel to dry.
Now that the red pepper is cool, cut down middle and remove seeds. Charred skin should come off easily, discard. Cut pepper into strips and lay across asparagus on plate. Top with thin slices of the highest-quality parmesan you can find. Sprinkle a little bit of salt and pepper, drizzle a little olive oil.

Toast spiced sun dried tomatoes on Camembert cheese.

I'd try roasted or grilled asparagus. I prefer the thinner ones. Break the hard part of the stems off. Marinate for a couple of hours or so with olive oil, kosher salt, and fresh ground pepper. Put them on the grill (or in the oven if you don't have a grill).

Here are two suggestions:

Since your chicken entree is rich, I'd suggest a salad of a variety of mixed greens with sliced tomato, sweet onions and Italian parsley.

Along with this a rice dish:
Depending on how many you are going to serve....
1 cup rice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups liquid...stock or water
2 tablespoons butter
cooking oil like olive oil enough to cover bottom of pan
Celery and shallots chopped fine about 3/4 cup total

Place in large frying pan with lid......enough oil just to cover bottom of pan and a couple tablespoons of butter.

Saute the chopped veggies on med. heat just for a few minutes then add the rice....stir well....now add the liquids...put on the cover of the pan and turn down the heat to the lowest setting. Now let it cook for about 20 to 25 minutes.

Check half way to see if more water is needed some rices need more.

While the rice is cooking wash very well, dry and chop some Italian parsley about 1/2 cup...set aside....then take about 1/2 or more nuts like almonds..that are shelled and toast them in the oven for about 8 minutes until they are golden at 300 degrees.....watch so they don't burn. You can chop them or leave them whole....set aside...

then when the rice is done...taste a grain to make sure it's easy to eat.....add the parsley and almonds last....Use a fork to toss the rice and keep warm until ready to serve.
NOTE....THIS RICE SHOULD FEED ABOUT 3 PEOPLE SO DOUBLE OR TRIPLE THE INGREDIENTS ACCORDING TO HOW MANY YOU ARE GOING TO FEED.

Best of luck,
Mama Jazzy Geri

green salad venyo: Lettuce avacado, fresh corrander, slice of mint, shallots chopped including tops. cashew nuts, edam cheese
Sauce or dressing

light sour cream, 3Tablespoons, 2teaspoons sweet chilli sauce, some freshly chopped chives mix well chill in fridge 1 hour. pour on top of salad

Sauteed or grilled vegetables such as onions, zucchini, squash, peppers, broccoli and a baked potato.

here is a light salad and a light orzo pilaf which would both go well:

Strawberry and Avocado Salad
1 pint strawberries
1 avocado
2 ounces goat cheese
1/2 cup balsamic vinegar
2 tablespoons brown sugar
Mixed baby greens

Cut strawberries in half.
Slice avocado.
Toss strawberries and avocadoes with crumbled goat cheese.
Cook vinegar with brown sugar over medium heat to reduce, stirring constantly. When thickened, remove from heat to cool.
Pour cooled vinegar reduction over fruit and toss to coat, mound on a bed of baby greens.


Or this orzo pilaf- like risotto, but lighter and easier...

Orzo Pilaf
2 tablespoons butter
1 onion, chopped
3/4 teaspoon salt
2 cloves garlic, chopped
1 lb orzo pasta
3/4 cup dry white wine or vermouth
3 1/2 cups chicken stock
1 1/2 cups frozen peas
2 ounces grated parmesan cheese (to yield 1 cup)
1 pinch of fresh ground nutmeg
fresh ground pepper
heat butter in 12 inch skillet.
add onion and salt, cook 5 minutes until softened.
add garlic, stir.
add orzo, cook stirring often until orzo is lightly toasted and golden, about 5 minutes remove from heat and add wine and stock.
return to heat, bring to a boil.
lower to simmer and cook 10-15 minutes until liquid is absorbed.
stir in peas, parmesan, nutmeg and pepper.
add salt if needed.

Roasted Root Vegetables
2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herbs, like rosemary
balsamic vinegar
vinegar (optional)


1. Heat oven to 400 degrees.
2. Place the root vegetables and onion in a roasting pan.
3. Toss the vegetables with the olive oil and salt to taste.
4. Do not crowd the vegetables.
5. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6. After 30 minutes, scatter the garlic cloves in with the vegetables.
7. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

salad or peas




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