Side Dishes

Greek Potato Stew Ingredients: 2 1/2 pounds potatoes, peeled and cubed 1/3 cup olive oil 2 cloves garlic, minced 3/4 cup whole, pitted kalamata olives 1 1/3 cups chopped tomatoes 1 teaspoon dried oregano salt and pepper to taste Directions: 1. In a large saucepan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano. 2. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. Mexican Rice Ingredients: 3 tablespoons vegetable oil 2/3 cup diced onion 1 1/2 cups uncooked white rice 1 cup chopped green bell pepper 1 teaspoon ground cumin 1 teaspoon chili powder 1 1/2 (8 oz.) cans tomato sauce 2 teaspoons salt 1 clove garlic, minced 1/8 teaspoon powdered saffron 3 cups water Directions: 1. In a large saucepan, heat vegetable oil over medium-low heat. Place the onions in the pan, and saute til golden. 2. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron and water. Cover, bring to a boil, and then reduce to simmer. Cook for 30-40 minutes, or until rice is tender. Stir occasionally. Coleslaw Ingredients: 1 medium head cabbage, shredded 1 carrot 1/4 onion, chopped 1/4 cup vegetable oil 1/4 cup vinegar 1/4 cup white sugar Directions: 1.) In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar, and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving. Vegetable Masala Ingredients: 2 potatoes, peeled and cubed 1 carrot, chopped 10 French-style green beans, chopped 1 quart cold water 1/2 cup frozen green beans, thawed 1 teaspoon salt 1/2 teaspoon ground tumeric 1 tablespoon vegetable oil 1 teaspoon mustard seed 1 teaspoon ground cumin 1 onion, finely chopped 2 tomatoes -blanched, peeled and chopped 1 teaspoon garam masala 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1 sprig cilantro leaves, for garnish Directions: 1.) Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain. 2.) In a microwave safe dish place the potatoes, carrots and green beans, peas, salt and tumeric. Cook for 8 minutes. 3.) Heat oil in large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute for 3 minutes. Add the cooked vegetables to the tomato mixture and saute for 1 minute. Garnish with cilantro leaves.