What to go with dinner this evening?!
Answers: Im grilling steaks, tenderloin actually, and topping them with a balsamic vinegar reduction and gorganzola cheese. Also cooking stuffed baked potato. What else can I fix with dinner instead of a salad?
grilled asparagus
what about green beans ? or any kind of green vegetable will do actually
Since you don't want a salad, and you have a heavy entree and side, just steam some asparagus, or sautee some yellow and green squash with a little garlic and dill. They'll both add a little color to the plate.
French cut green beans, corn on the cob off the grill.
??
Good luck
Enjoy.
Sounds good.
sounds like alot of food already. creamed spinich is great with steak. If you plan on serving something before the steak, make an artichoke.
Sounds wonderful How about some bruschetta?
Bruschetta with Tomato and Basil
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.
Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)
Also for your greens
Braised Tuscan Kale
4 bunches kale, stems removed
Salt as needed
? cup extra-virgin olive oil
? white onion thinly sliced
? rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
? cup chicken stock or water
1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.
2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4 teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.
3. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water.
4. Spoon into a serving bowl and serve.
If you don't mind a few calories or grams of fat, an excellent side dish for steak besides potatoes is penne pasta tossed with garlic, black pepper, splash of cream and shredded parmesan cheese. Yummy!
You need something light with a slight flavor, your other flavors are really strong. I would suggest fresh blanched green beans or broccoli florettes that you sautee after in a little olive oil, salt, pepper and garlic for about 2 minutes. Another really good option is sauteed yellow zuccini. Just slice about 1/3" thick slices, season with S & P and sautee on a medium heat until both sides are golden brown.
oh can I have some? Sounds great and doesn't need anything but mushy peas to add colur maybe!
i like baked beans with mine.
Fresh green beans or broccoli would sound good to me
I have the perfect side dish! Ever since me and my boyfriend have moved in together he has been making this side dish with almost every meal, but usually with pork roast, chicken or steak. Put a tiny amount of oil in the pan, then add cut slices of diced mushrooms, onions, green peppers, red peppers and a little bit of garlic. Then saute them until the mushrooms have browned and everything looks fully cooked. I am telling you, this so delicious. Top dinner off with bread sticks too. My mouth is watering.
I was going to say grilled asparagus as well but here's the trick first you blanch it for 10 minutes in hot boiling water then you place it in a tin foil packet with several pats of butter and seasoning, we like garlic, and then you put on the grill for 10 to 15 minutes.