Wayfinder's Galley

Side Dish

Pineapple Coconut (Sticky) Rice

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This easy and delicious Pineapple Coconut (Sticky) Rice is a great side dish that only uses 4 ingredients!

This easy and delicious Pineapple Coconut (Sticky) Rice is a great side dish that only uses 4 ingredients!

So, before I moved back to Small Town, USA, takeout food was a way bigger part of my life.  My roommate and I had our regular spots and pretty much knew the menus by heart.  We ordered from this Thai place ALOT.  Chicken Pad Thai with an order of grilled mangoes and sticky rice was my go-to.  Typically, I’d eat half the rice and mangoes for dessert and then the other for breakfast the following morning. To this day, I’ve yet to find a place to knock it off of my “number 1” Thai spot.  

My roommate called in his dinner one night while I was at work.  This typically created a comical scenario because the language barrier was huge! We’re talking Texas meets Thai, here. There were times where he was furious, I was dying laughing, and no order was able to be made.  This happened with the roles reversed, too.  Anyway, when I got home, he was like, “Dude, you order too much Thai food!” He continued to tell me that he had gone through the typical debacle in trying to order his food and, when he finally got his order through, he gave them our address for delivery.  These fine people responded with, “Ah, Mr. Cody!! You want mangoes!?”  My love for sticky rice and mangoes was now well known.

Now, there are no Thai places where I live and the only delivery option is pizza (the majority of those won’t come to our location either).  So, I figured out a way to get my sticky rice fix that is almost as easy!  This particular recipe has a pineapple twist and is great with dishes such as fish tacos, teriyaki chicken, or any “tropical” meal.  It also functions well as a dessert (for me at least), especially if you add a tablespoon or two of sugar.  For regular sticky rice, simply omit the pineapple.  

I use a rice cooker every time with no issues.  If you do not have one, I’d definitely recommend getting one (costs about $30), but this recipe can be done without it. *see notes 

Pineapple Coconut (Sticky) Rice

Pineapple Coconut (Sticky) Rice
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

  • 1 cup jasmine rice
  • 1 can coconut milk
  • 1 cup water
  • 1/4 cup crushed pineapple
  • 1 tbsp sugar (optional)

Instructions

  1. Pour all of the ingredients into the rice cooker and stir well.
  2. Close the lid, select the white rice setting and walk away.
  3. Your sticky rice will be ready in approximately 45 minutes.

Notes

*If you do not have a rice cooker, bring the water and coconut milk to boil. Add the rice and pineapple, stir, reduce heat to low and cover. Cook for 15-20 minutes.

** To reduce calories, use lite coconut milk

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 21gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 16gFiber: 0gSugar: 2gProtein: 3g
© Cody
Category: Side Dish

 

Fried Apples

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These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or as a stand alone side.

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

Fried apples are delicious as a side or dessert,

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.

or mixed in oatmeal for breakfast,

The Funky Java burger is stacked with bleu cheese, cinnamon apples, caramelized red onions, and espresso rub to create an explosion of flavor!

and even on a burger!

Fried Apples

These quick and easy fried cinnamon apples are a staple that can be enjoyed with oatmeal, on a burger, in a burrito, or a as stand alone side.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Ingredients

  • 4 granny smith apples (sliced or chopped)
  • 4 tsp cinnamon
  • 2 tbsp sugar
  • 4 tbsp butter
  • 4 tbsp water

Instructions

  1. Melt the butter in a large saucepan or skillet (with lid) over medium heat.
  2. Core and slice/chop the apples. Mix the cinnamon and sugar well. Liberally cover the apples and place them in the skillet. Add water, stir well, and cover.
  3. Cook for 10 minutes, or until the apples are soft and golden brown. Give them a good stir halfway through.
© Cody

The Woodsman’s Rice

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This Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!

This hand-picked Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!

These friends of ours have family in Minnesota who send rice down pretty regularly.  Having never been, I had no idea that rice was kind of a big thing there (among others). It was only when they passed some over to us that I realized, this is not your average rice! It has it’s own texture and taste that, to me, separates it from other grains that I’ve gotten in stores.  Luckily, they’re third generation producers of 100% natural wild rice harvested from local Minnesota lakes and offer it at American Wild Rice Co.

The first time I ever had the luxury of tasting this hand gathered gift was in a pheasant casserole that a buddy brought to our wild game cookout. It was one of, if not the best, dishes there and comparable to this Chicken & Wild Rice Casserole recipe. Naturally, having had it in a casserole, replicating that concept came first.  Then, I used it in Chicken & Wild Rice Soup with the same result…….amazing! Wanting to incorporate this as a side, mainly to fuel my Whole Chicken kick, I starting testing out some ideas.  After only a couple batches of rice that needed some help at the end, I ended up with this recipe.  It pairs well with any meat or can stand alone as it’s own dish.

Enjoy!

The Woodsman's Rice

This Minnesota wild rice with vegetables and cashews is an excellent side dish and can even stand alone as a rice bowl!
Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 1 1/2 Cups natural wild rice
  • 2 cups water
  • 2 cups chicken broth
  • 1 tbsp oil
  • 1 onion, chopped
  • 1/2 rib celery, chopped
  • 1 carrot, chopped (or 10-12 baby carrots. sliced)
  • 1 tsp minced garlic
  • 1/4 cup cashews (halves and pieces)
  • salt & pepper to taste

Instructions

  1. Rinse the rice thoroughly until the water runs clear.
  2. Add the water and broth to a pot and bring to a boil (feel free to use vegetable broth or beef broth) and add in the rice. Reduce heat to low and cover, allowing the rice to cook for about 30 minutes.
  3. While the rice is cooking, place a skillet over medium heat and swirl the oil around the bottom. When the oil begins to shimmer, add the garlic. Let the garlic brown for 20-30 seconds before adding the remaining vegetables. Allow the vegetables to cook until soft and the onions begin to brown slightly (approx. 15 minutes).
  4. Push the vegetables to the side of skillet creating an opening in the center. Place the cashew halves and pieces in the center for a quick toast before mixing with the vegetables.
  5. After the rice has cooked for 30 minutes, stir in the vegetables and cashews and re-cover. Cook for 15 additional minutes, stirring occasionally.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 357mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 3g
© Cody
Category: Side Dish

Southern BBQ Baked Beans

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Don’t show up to the next cookout empty handed. These easy bbq baked beans are a sure favorite!

These easy bbq baked beans are a sure favorite side!

My late aunt used to make baked beans just like this.  At family gatherings, if there were beans on the counter that were made by someone other than her, they didn’t go on my plate.  Now, I don’t ask.  If I didn’t bring them, it’s unlikely that there will be any on my plate.  Why? Because, to me, they’re the best, period. I’ve been making them the same way for ten years and the response is always the same. “Who made the beans!” On a couple occasions, I’ve gotten the “best I’ve ever had” claims. 

They’re unbelievably simple and have minimal ingredients.  The key, however, is time.  All too often, people treat side dishes like a side thought.  If you’ve ever eaten under cooked rice or vegetables at a gathering, then you know what I’m talking about.  Bringing the beans to a boil, stirring, and serving makes it taste like exactly what it is……..heated up cans of beans with over powering bbq sauce.  So, allot enough time for them to cook down and thicken. (tip: start them first)

Southern BBQ Baked Beans

These easy bbq baked beans are a sure favorite side!!
Cook Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 lb ground beef
  • 2 family size (28 oz) cans of Bush's Baked Beans
  • 1/2 cup BBQ Sauce
  • 1-2 tsp seasoned salt
  • 1 tsp cracked black pepper

Instructions

  1. Place a medium to large pot over medium-high heat. Season the ground beef and add to the pot. Thoroughly brown the meat and drain.
  2. Return the meat, along with the two cans of Bush's baked beans to the pot and stir well. I usually mix Homestyle and Country Style, together.
  3. Add the bbq sauce (Sweet Baby Ray's Hickory & Brown Sugar is my go-to, here). Slowly stir as you bring to a boil, making sure to scrape any of the brown bits off of the bottom of the pot from browning the meat.
  4. Once the beans reach a boil, reduce heat to low, cover, and let simmer for at least 25 minutes. Occasionally stir to prevent sticking.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 532mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 17g
© Cody
Category: Side Dish

Zesty Mac & Cheese

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This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!

This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!

We had some friends get married recently.  The wedding was beautiful and the entire event was memorable for all.  There was a social hour prior to the food being served and everyone got two free drinks.  To claim those drinks, you paid with thin cuts of tree limbs that my friend cut prior.  I think that is super cool!  If walking up to a bar and paying for your drink with a round wood chip doesn’t make you feel the ways of the old hills, I don’t know what will.  

The food, like everything else, was amazing.  The talk of the table, though, seemed to be the macaroni.  It only took a couple of bites for the light to go off in my head! I suspected that all they did was add ranch seasoning/mix.  So, I gave it a test run.  To this day, I still don’t know who catered or what they put in their macaroni and cheese (for certain).  But, I got pretty close with this! 

Zesty Mac & Cheese

This simple (no roux) Zesty Mac & Cheese puts a unique twist on the classic favorite!
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

  • 8 oz medium cheddar
  • 8 oz American cheese
  • 2-3 tbsp ranch seasoning/mix
  • 8 oz trompetti noodles
  • 8 oz milk

Instructions

  1. Bring water to a boil in a large pot. Sit the milk out and allow to sit at room temperature until needed.
  2. Add trompetti noodles and return to boil. Cook uncovered until done, or approximately 12 minutes.
  3. Strain noodles and return to pot with milk.
  4. Cube or shred the cheeses and add to the pot. Place on medium heat and cover. Stir often.
  5. Once cheese has melted, remove from heat and add the ranch seasoning/mix. Stir until seasoning is evenly distributed throughout.

Notes

This is best when consumed the same day. If you have leftovers, the best way to reheat is by adding milk and covering. If you choose to do this on the stove top, stir occasionally as it heats to prevent sticking and clumping. If you choose to microwave, remove and stir halfway through, then return to finish heating.

© Cody
Category: Side Dish

Roux or no roux?

A quick Google search of macaroni and cheese recipes will give you a huge variation, but they all (nearly all) have one thing in common……….they are roux based. Roux is just a base of fat/starch (butter/flour) that helps create a creamy end sauce rather than the cheese separating and clumping for an inconsistent, oily, stringy sauce; which can often happen when using natural cheeses like cheddar. Here’s the thing, roux wasn’t even on my radar until my mid twenties.  Growing up, the family recipe passed around was easy……..er. All that was required was Velveeta, milk, and noodles.  

Now, obviously the recipe has evolved a bit. To be honest, the first time I tried my grandmother’s recipe using just cheddar, I ran into the same problem that everyone else seems to when not using a roux. Splitting the difference on natural and processed cheese seemed to be the answer in forming my own recipe but staying true to the family way.  See, cheese like American cheese is processed and contains emulsifiers, such as sodium citrate, to help prevent separation and facilitate a more creamy texture. With half of the cheese in my recipe being American, I have never had an issue with separation.

Maple Bourbon Glazed Carrots

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These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.

Fall is here! For us, in terms of food, that means hearty meals.  Something about leaves falling and brisk weather just sparks that wholesome homey feeling.  Grilled, smoked, and roasted meats are a regular and they need warm, welcoming sides.  This is one of those sides.  These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.

Maple Bourbon Glazed Carrots

These Maple Bourbon Glazed Carrots are a great compliment to virtually any prepared meat.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1.5 lbs of baby carrots
  • 2 oz of bourbon
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • cracked pepper to taste
  • 1 tbsp butter (optional)

Instructions

  1. Bring a large pot of salted water (approximately 3 quarts) to a boil. (Optional: add 1 tbsp of butter to the water)
  2. Add carrots and return to boil.
  3. Reduce heat to medium and cover for 20-25 minutes.
  4. Drain the water, saving 2 oz. Add that back to the carrots in the pot (uncovered) with 2 oz of bourbon. Allow the alcohol to cook off.
  5. Add the brown sugar, cracked black pepper, and maple syrup; stir well and remove from heat.
© Cody
Category: Side Dish

Red Beans & Potatoes

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Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

I used to regularly order a grilled chicken meal when I was living in Bahrain.  I can’t remember the name of the restaurant (Flair, maybe?).  Either way, it came with a side of potatoes that stuck with me.  When I came back home, I started trying to mimic it.  This is a great side compliment to almost any meat and it can hide some extra nutritional value. 

Red Beans & Potatoes

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Add a little bit of protein and fiber to your carb loaded side with this red beans and potatoes recipe. 

Ingredients

  • 6 Idaho Potatoes
  • 1 tbsp of butter
  • 1/4 cup milk
  • 1/2 cup of red beans
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp parsley
  • 1/2 tsp garlic
  • salt to taste

Instructions

  1. Bring a large pot of water to boil.
  2. Peel and chop the potatoes. Place them in the boiling water for approximately 25 minutes or until they're soft enough to be easily pierced with a fork. Drain.
  3. Add the butter and milk to the potatoes and lightly whip with a handheld blender. You don't want to go too creamy with these. If needed, instant potatoes will work as well and save time.
  4. Place beans and all seasonings into a food processor or blender and blend to the consistency of really thick, pasty oatmeal. You can opt to just mash them (as shown in picture) but we prefer to break them down further. The difference is in the density. Well blended beans provide a more dense, yet consistent side dish. Mashing the beans gives a more "beans and potatoes" feel with light, fluffy potatoes and random bean bites.
  5. Blend the potatoes and beans thoroughly using a fork. If the mixture is too thick, add more milk (1/8 cup at a time) until desired consistency is reached.
  6. Optional: Create a "bowl" within the center of the finished red beans and potatoes. Place 1 tbsp of butter and sprinkle some fresh parsley in the center. The heat from the potatoes should melt the butter creating a bowl of melted goodness that will flow over the dish as guests scoop their servings.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 232mgCarbohydrates: 41gFiber: 5gSugar: 2gProtein: 6g
© Cody
Category: Side Dish