Do you still need some Thanksgiving sides? Here’s one that’s easy and delicious!! Small boiler onions (a little larger than pearl onions) and carrots roasted in balsamic vinegar and butter – so rich and flavorful!

We love onions – onion soup, onion bread, fried onions – any onions ^[1]!! If your family likes them, then this is the side dish for you!

Preparing the Boiler Onions – 

Bring a medium pot of water, very lightly salted to a boil.

Add the onions, skin and all to the pot. Cook for 2-4 minutes.

Drain and cool.

After they have cooled enough to handle, pull the skins off. They should come right off if you pinch the tip of the onion.

Set them aside.

Preparing the dish – 

Preheat the oven to 350 degrees.

Spray a small casserole dish with olive oil.

Crush the croutons and pistachios together with a mortar and pestle.

Mix all the ingredients together in the casserole and gently stir to coat the carrots and onions.

Bake for 15 to 20 minutes, until the onions and carrots are tender and the butter and balsamic have caramelized.

Top with the crouton and pistachio mixture. Bake for about 10 more minutes.

Remove the rosemary stems and serve warm.

© Copyright 2023 The Lazy Gastronome

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It’s time to pull out the vegetable plants and prep the beds for next year,  but there are still some fruits on the plants. There was just a little bit of this, a little bit of that – I added it with some leftover bits of produce in the refrigerator and a perfect baked vegetable side dish comes together!

What kind of vegetables can be baked?

You can use any veggies in this dish. I used tomatoes ^[6] and squash with a few mushrooms and onions I had in the refrigerator. You could also use green beans or peas – peppers, greens (like chard, kale or spinach), and tomatillos would also be great choices.

It’s really up to you, what you have and what sounds tasty to you!

Making the dish – 

Cut the vegetables into bite sized pieces.

Lay them in single layer on a foil covered sheet pan. Sprinkle the olive oil evenly over the top of them all, add some salt and pepper.

Cover with the cheese –

then bake at 350 degrees for about 20 to 30 minutes, or until the cheese is melted.

Garnish the baked veggies with some fresh, flat leafed parsley and serve hot!

© Copyright 2023 The Lazy Gastronome

 

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I love hot wings, but it seems wings are hard to find these days. I found a package of drumsticks ^[12] and I had a great idea – Spicy Korean flavors! This recipe is so simple and so delicious, the whole family will love it. Make sure you save this one!

Here’s how you do it:

Place the drumsticks and all the other ingredients in a marinade dish or ziplock bag. Marinate for at least 6 hours or overnight.

Preheat the oven to 350 degrees and place the drumsticks in a heavy baking pan.

Bake about 30 to 40 minutes. You’ll know it’s ready when skin is browned and the juices should run clear.

Serve hot with rice on the side.

Chili crisps are red chili pepper flakes that have been fried in hot oil. It’s typically mixed with fragrant spices and crispy garlic and/or soy beans. They are delicious on eggs, potatoes – I even put them into my cottage cheese!! I love these!

© Copyright 2023 The Lazy Gastronome

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These chicken thighs have the sweet maple syrup mixed with tangy tamarind paste and baked ^[17] to crispy perfection! Add a side of coriander rice and side salad – it’s dinner!

Here’s How to Do it:

Preheat the oven to 350° –

Mix the tamarind paste, maple syrup and orange juice with a whisk until fully mixed.

 Put the chicken, skin side up, in a casserole dish large enough to hold all the pieces. Sprinkle with salt and pepper.

Brush the chicken with the glaze, then set the remainder aside for basting.

Bake for about 15 to 20 minutes, then baste with 1/2 of the remaining glaze.

Bake for another 15 to 20 minutes, then baste with the remaining glaze and bake an additional 10 minutes.

Remove from the oven and let rest for 5 minutes.

While the chicken is cooking, cook the rice.

Toast the coriander seeds. Heat a cast iron skillet on high. Drop in the seeds and shake the pan. Continue toasting until they are slightly browned. You will smell the fragrance.

Using a mortar pestle, crush the seeds into a very coarse grind.

Add the salt and pepper to the seeds and crush it all together.

Put half the butter and all the other ingredients in a rice maker

and cook. If you are using a sauce pan, put it all in the pan, bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is cooked.

Add the rest of the butter, then fluff it up with a fork.

Serve the chicken and the rice with dripping from the pan. Add some sliced green olives to the rice for a garnish. Delicious!

© Copyright 2022 The Lazy Gastronome

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Our local apple ^[22] farm put all their apples on sale for $1 a pound!! I bought a lot!! And with some of them I made dessert. Well, we ate it all in one sitting so I guess it was more like a meal – In any case, it was so good!!

Here’s How to Bake some Apples:

Make the whipped cream first. Hand whisk (or shake) the cream and sugar until it’s thickened but still a little loose. Refrigerate until ready to serve.

Preheat the oven to 350° –

Quarter and core the apples, no need to peel the skin, it adds to the flavor of the finished dish.

Lay them in a single layer, skin side down, in a heavy casserole dish.

Bake for 15 minutes. Remove from the oven and top evenly with the remaining ingredients.

Bake and additional 20 to 30 minutes. The apples and the skin will be soft and the brown sugar will be caramelized into a thick syrup.

Give it a quick stir –

Scoop out a serving and

spoon some of the syrup over the top.

Put a big dollop of whipped cream on the top and serve warm.

So easy and so delicious!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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