Side dish for pork chops? To feed 16+

[TravelingJ]

We are having a family dinner tomorrow, and they are going to fire up the grill for fennel spiced pork chops. I know we have one side coming of brussells sprouts (cooked with the every popular-bacon)

Now I'm looking for an interesting side dish! Of course it can't be too exotic-but I am up for suggestions!

Thanks in advance ( =

[Robyn1007]

What about the Pioneer Woman's crashed potatoes that have been talked about here lately?

[TravelingJ]

Do you have a link to the recipe? I tried searching for "Pioneer Woman's crashed potatoes", and "crashed potatoes" but no luck ) =

[Robyn1007]

Sorry, partly my fault, it's crash potatoes.

http://thepioneerwoman.com/cooking/2...-hot-potatoes/

[TravelingJ]

Wow, I like the looks of that! Certainly a possibility!

[memartha]

A couple of ideas; any of these can be doubled, tripled, etc.:


* Exported from MasterCook *

Chipotle Mashed Sweet Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sweet potato -- cubed and peeled
1/4 cup half and half
2 tablespoons butter, softened
1 tablespoon fresh lime juice
1 chipotle chile canned in adobo -- minced
1/4 cup light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon

Place peeled, diced sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer for 10 - 15 minutes, or until tender.

Drain potato and return to pan. Add half and half, butter, and lime juice. Mash. Stir in chopped chile, brown sugar, salt and cinnamon.

Source:
"Cooking Light"
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Per Serving (excluding unknown items): 184 Calories; 2g Fat (10.1% calories from fat); 3g Protein; 40g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 181mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


* Exported from MasterCook *

Curried Couscous Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups couscous (I use whole wheat)
1 1/2 tablespoons unsalted butter
2 1/4 cups boiling water
3/8 cup plain yogurt (Stonyfield Farms -- lowfat plain)
3/8 cup olive oil
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons curry powder (Penzey's good stuff)

1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup grated carrots
3/4 cup minced fresh flat leaf parsley
3/4 cup dried cranberries
3/8 cup toasted sliced almonds
3 scallions -- thinly sliced (white and green parts)
3 tablespoons lemon juice


Place couscous along with butter and boiling water into a small bowl. Soak 5 minutes and fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, salt and pepper and mix well with a fork. Pour over fluffed couscous and mix. Toss with remaining ingredients. Serve at room temp or chilled if preferred.

Source:
"Ina Garten?"
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Per Serving (excluding unknown items): 157 Calories; 16g Fat (91.4% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 480mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Lemon-Apple Coleslaw

Recipe By :from Megan N, PCN
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag Dole Coleslaw Mix
2 granny Smith apple -- peeled and chopped
2/3 cup mayonnaise -- light is fine
2 Tablespoons sugar
2 Tablespoons onion -- minced/microplaned
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Combine coleslaw mix and apples in a large bowl. Whisk together remaining ingredients; toss with cabbage mixture. Cover and refrigerate 1 hour. Check flavors.

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Per Serving (excluding unknown items): 215 Calories; 21g Fat (81.2% calories from fat); trace Protein; 10g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.


* Exported from MasterCook *

Roasted Corn Salsa

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ear corn on cob, whole -- kernels cut off
1 small jalapeno pepper -- thinly sliced
1 small green bell pepper -- thinly sliced
3 cloves garlic -- thinly sliced
1 tablespoon olive oil
salt and pepper
1 large beefsteak tomato -- seeded and chopped
2 tablespoons fresh cilantro -- chopped
2 scallion -- chopped
2 tablespoons lime juice

Preheat oven to 425 degrees. Lightly oil a sheet pan or shallow roasting pan.

In large bowl, combine corn, jalapeno, pepper and garlic. Add oil and toss to coat. Season with salt and pepper. Arrange in a single layer on the sheet pan. Do not wash the bowl.

Roast for 20 - 30 mins., or unitl vegetables are tender and lightly browned, stirring occasionally.

Return roasted vegetables to the bowl and add the tomatoes, cilantro, scallion and lime juice. Taste and adjust seasonings.

Let stand at least an hour for the flavors to develop. Taste again for seasonings.

Salsa will keep for 4 days, covered and refrigerated, but is best on the day it is made. Serve at room temperature.

Source:
"The Roasted Vegetable cookbook"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 420 Calories; 17g Fat (32.7% calories from fat); 11g Protein; 68g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 51mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Smoky Baked Beans with Pomegranite Molasses----------------------------------

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic -- minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 can diced tomatoes -- (14.5-ounce) drained
1 can black beans -- (15-ounce) rinsed and drained
1 can kidney beans -- (15-ounce) rinsed and drained
Cooking spray



Preheat oven to 325°.
Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.

Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.

Notes:

Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.

Source:
"Sarah Lacamoire
Cooking Light, NOVEMBER 2005"
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Per Serving (excluding unknown items): 208 Calories; 2g Fat (10.1% calories from fat); 11g Protein; 37g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 308mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Angelsfan]

What about the Pioneer Woman's crashed potatoes that have been talked about here lately?

Robyn,

Thanks for mentioning this recipe. I assume that it was on a recent potato thread that I didn't take the time to look through. These look great, I will be trying them soon.

-Heather