simple side dish — Cooking During Stolen Moments

We eat our fair share of casseroles and one-dish meals around here. We all enjoy them for the taste, but I especially enjoy preparing them for their ease, versatility and convenience. Just one dish to clean? Yep, that makes me a happy mama! A dish that I can play around with a few of the ingredients and come up with an entirely new taste? Yep, that gets a check in my book! And a dish that can be made in hardly any time, completely in stolen moments, then reheated when we’re ready to eat? It just doesn’t get any more perfect than that.

But, for as much as we love those types of meals, I’ll be the first to admit that we’d get tired of them if that was all ate every day. And there are so many other wonderful meals and options out there that taste just too wonderful to pass up.

However, I do struggle with side dishes occasionally. I’d happily eat mashed potatoes at every meal! That wouldn’t fly with the rest of the family though. So I’m always on the look out for ideas to expand my side dish repertoire. Especially since sometimes, no matter how good the main course, a side dish can truly either make or break a meal. Know what I mean?

Well, this recipe is one of my stand-bys for a great side dish that works with just about any kind of meal. The taste and texture (buttery noodles…crispy, familiar veggies) is always a hit with the kids too. Plus, there’s just something about egg noodles that gives a dish such a homey, comforting taste. I love them!

Crispy Egg Noodles

1/3 c. butter or margarine
1 – 2 celery stalks, diced
1 – 2 carrots, diced or shredded
Salt and pepper, to taste
1/2 lb. egg noodles, cooked and drained
2 – 3 green onions, thinly sliced (greens only)
1/2 t. paprika

1. Melt butter or margarine in a large skillet (or just use the pot that you cooked the noodles in). Add the celery and carrots and season to taste with salt and pepper. Cook for 3 minutes.

2. Stir in the remaining ingredients and continue cooking for about 10 minutes, stirring frequently, until the noodles just start to get a little crispy. Season again with salt and pepper to taste, if needed, before serving.

The ingredient sizes are specifically vague because you can definitely alter the amounts based on your family’s taste and what you have on hand. You can also add other veggies that will stay somewhat crispy and taste good when prepared this way. I’ve added sliced cabbage and onions in the past with great results.

This is a super easy side dish that is full of fresh, summer flavors. For some reason, I just can’t get enough fresh green beans this year. They’re just so good and so simple to prepare. Plus, we all love them no matter how they are prepared.

The inspiration for this dish came from my friend Nancy’s post on kids and veggies. (Check out that beautiful picture of her similar dish!)

Simple Green Beans & Tomato Saute

2 T. olive oil
2 cloves garlic, minced
1 lb. fresh green beans, trimmed and cut into bite size pieces
1/4 lb tomatoes, cut into bite sized pieces
2 T. fresh dill (or 1 t. dried dill)
Salt and pepper, to taste

1. Heat olive oil in a small skillet over medium heat. Add garlic and green beans. Cook for 3 minutes, reduce heat, cover and cook an additional 6-8 minutes, until green beans are tender but still a little crispy.

2. Add the tomatoes, dill and salt & pepper. Cook an additional minute until tomatoes are heated through. Serve hot or at room temperature.

What fresh fruit or veggie is your family enjoying this summer? As much as I’m loving the green beans, I can’t wait for fresh corn season! It’s a little late this year.

Before you go, please click over here to pick up a free copy of The Frugal Kitchen ebook which I just finished putting together. I’d also love your input on a new Stolen Moments Menu Planning service that I’m getting ready to roll out. Thanks!

Vote for Cooking During Stolen Moments at the BlogLuxe awards.