Speedy Side Dishes: Fall and Winter Article - Allrecipes.com
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Speedy Side Dishes: Fall and Winter

Quick and easy side dishes for busy weeknight meals.

If your weeknight meal planning happens on the way home from work, the main dish is probably getting all your attention and side dishes are just an afterthought. We're going to get you out of that same ol' same ol' side dish rut with simple recipes you can pull together in 15 minutes or less.






Comments
Jean D. 
Sep. 8, 2009 8:07 pm
This is my favorite food web-site. There isn't anything you can ask about that isn't available here. The recipes are delicious and I love reading the reviews.
 
TRISH 
Sep. 8, 2009 10:43 pm
Does anyone have hints regarding freezing winter squash? I am assuming it needs to be cooked first???
 
Maggie 
Sep. 11, 2009 7:32 am
I just froze green and yellow zucchini. I chopped the squash and added a small amount of water. Simmered until tender. Put into zip-top bags to freeze. I then will use the squash different ways. One is to add onions, tomatoes, peppers and seasonings, plus butter or olive oil. I also add to soups. The yellow zucchini is used for a casserole of bread cubes, an egg, butter, sugar, cheese and baked.
 
SANDYB5 
Sep. 12, 2009 8:04 am
I would treat that squash same as I do yellow and zucchini. I slice and cook tender, drain (not too dry), mash and freeze in 2 to 3 cup portions. use as you would cooked squash in casseroles, top of stove "cooked down" southern style, etc. I have never had any luck just parboiling and freezing because it is just to watery. Good luck. Sandyb5
 
Kay 
Feb. 9, 2010 8:49 am
This is a favorite site of mine. I love the reviews. They sure help on the decision of wheather to or not try a recipe.
 
Shelli 
Nov. 10, 2010 11:25 am
I jab my butternut squash a few times w/a knife, put it on a papertowel in the microwave and cook for 5 minutes. I turn it over and cook it another 5 minutes and continue until I can jab my knife through. Then I cut it in half lenghtwise, scoop out the seeds and discard. Then I scoop out the squash, put it in a freezer baggie and enjoy squash all winter long.
 
keeley 
Nov. 12, 2010 3:54 pm
I always freeze for years my squashes just chopped in 1-2 inch pieces in a freezer bag and I suck the air out. It stays for all year round. You never need to be blanched. Just like peas. Just suck the air out of the bag will help keep ice crystals at bay. I lay them flat on top of each other in the basket of the freezer for easy pick up for soups or a light roasting.
 
keeley 
Nov. 12, 2010 3:59 pm
Does anyone have any "Middle Eastern Salad Dressings" to share. I love the salad dressing at the small local eatery called "Exopita". I can't figure out their dressing. Oil floats and solids stay on bottom in their little container. More oil based hardly any lemon or vinegar. Does anyone know the dressing I mean?
 
Dec. 22, 2010 11:35 am
I just adore this site. It is sooooo useful! I just wish that they had more options for these holiday recipes, like, buttons for 'vegan', 'vegetarian', 'no seafood ever', you know? otherwise you have to pick and choose and dig a lot more than some of us like to. but still...IT'S AMAZING!!!.
 
Candace 
Apr. 1, 2011 12:52 pm
Thank you for anything SPEEDY. Mucho appreciation. I also use a meal planning site www.foodonthetable.com that is a huge time saver. They send your final grocery list to your iPhone.
 
tfisher78 
Aug. 23, 2011 12:51 pm
When do squash go out of seasoning. When is the best time to freeze squash. How long do the squash stay n the freeze.
 
Sharien 
Sep. 3, 2011 11:06 am
Can you freeze cabbage? Do I need to boil it or steam it first? I have 7 large heads and I don't want it to go bad before we eat it all. I have zip baggies and I'm ready to do it but have never before and don't remember seeing it in the frozen section so I'm a bit concerned.
 
 
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