Hat Trick of Easter Side Dishes

There are few non-negotiables when it comes to food for our holiday meals.  Not that we do anything all that radical, like sushi for Thanksgiving or anything.  Several family members have “moved away” from pork products, so we will have to have another Easter main course in addition to the traditional ham.  There still are several non-negotiables that do exist, but believe it or not, they’re in regard to the side dishes.  Such is the case for all holiday meals, and if I forget or try something new, I generally hear about it from one or more family members.  “Where’s the ______?” is usually the manner in which the absence is communicated.

There are three side dishes that are a part of every Easter dinner for us.  They are baked pineapple casserole, asparagus with water chestnuts, and (don’t laugh) green bean casserole.  I know…I know…green bean casserole is about as basic as you can get, but not for all dads who are in the kitchen.  This still has the potential to be terra nova for some readers.  Pineapple casserole is also pretty common, but the same plea for patience and understanding applies for those of you who are more experienced.  First, asparagus with water chestnuts.

Of all three recipes, asparagus with water chestnuts is the easiest.  The tender pieces of asparagus coupled with crunchy slices of water chestnut makes a nice contrast, and they complement each other well.  Buy about two pounds of asparagus.  Look for bunches that are bright green and for individual stalks that are about as thick as your little finger.  (Remember, we’re talking “dad fingers” here!)  There should not be too much of the bottom of the stalk that is white.  The stalks should be firm and the surface of each should be smooth.  The tips should be a purplish color or reddish-brown and also firm.  If they are soft or mushy, put them back.

Hydrating improves asparagus

I usually like to hydrate asparagus for at least a day before cooking it.  When you get the bunches home, keep the rubber bands in place.  Using a cutting board and a sharp knife, cut off about ¾” to 1” of the whole bunch at once and discard.  If more of the bottom of the stalk is solid white, you may want to remove more.  Stand the bunches in a dish of cold water about ½” deep, cover with a plastic bag, and place in the refrigerator.  (This kind of works the same way as cutting off the bottom of your Christmas tree before bringing it into the house.)

The more angled the diagonal, the more inner stalk is exposed

After at least 24 hours, prep the asparagus by cutting each stalk into diagonal slices.  Cutting diagonally makes a nice presentation, and also exposes more asparagus flavor.  The pieces from the stalk bottoms should be a little smaller than the thinner upper parts.  This helps to equalize cooking time, so that all pieces reach uniform doneness at the same time.

Asparagus with Water Chestnuts

Ingredients:

Asparagus (2 lbs. or about 5-7 cups)

¼ cup butter (1/2 stick)

½ teaspoon salt

¹/₈ teaspoon black pepper

1 can (8 oz.) water chestnuts, sliced

Place the asparagus in a microwave-safe dish with lid.  Cut butter in slices and arrange on top of asparagus.  Sprinkle with salt and pepper.  Do not add water chestnuts yet.  Cover and microwave on high for 7 minutes.  Open the can of water chestnuts and drain them.  Stir the water chestnuts into the asparagus.  Microwave uncovered on high until asparagus is just tender, (approx. 5 minutes longer).  Keep in mind that if microwaved asparagus is covered while it stands before serving, it will continue to cook and may become overdone or mushy.  It’s always better to under- rather than over-cook.

Baked Pineapple Casserole

This popular dish may already be familiar to many of you.  It’s also easy to make, and really good.  I suspect the recipe has evolved over the years, starting out in the 1950’s made with 5 lbs. of sugar and a pound of butter.  The version my mother passed onto me calls for a cup of sugar and a ½ cup (1 stick) of butter.  At that intensity of sugar, it’s no longer a side dish, but a premature dessert.  Over the years, I’ve cut the sugar back to ¾ cup, and then to ½ cup, without any negative side effects.  It’s “better” with more sugar, but how much processed white crystalline disaccharide do you really need?  Try it with ½ cup and go from there.  You could also probably cut back on the butter, but I’ve never tried that.  (I do have my limitations!)

Preheat oven to 350°

Grease a casserole dish with butter or non-stick cooking spray.  In a separate dish, microwave ½ cup (1 stick) butter until just melted.

Combine with the melted butter:

3 eggs

½ cup sugar

½ cup milk

Stir or whisk until well-blended.

Add:

1 can (20 oz.) undrained crushed pineapple.  Mix thoroughly, and set aside.

Cut 8 slices of bread (I use wheat bread, but some people prefer white) into ½” cubes and place in greased casserole dish.  The bread I used this time was right out of the freezer.  It sliced easier and it seemed like there were fewer crumbs.

Make bread cubes about 1/2" and don't forget to grease the dish

Add above mixture and combine thoroughly.  Bake at 350° for 40-45 minutes.

Ready for the oven

This casserole tastes just like French toast…if you forget the pineapple.  We know this from experience!

Green Bean Casserole

This family favorite shows up at all holiday meals, as well as at lots of gatherings in-between.  It is incredibly popular and most likely nothing new…except for the dad who is truly new to the kitchen.

Save prep and clean-up time by mixing the following in the casserole dish you’ll use for baking this side.

Combine:

1 can condensed cream of mushroom soup (Do not follow the directions on the can.)

¹/₃ cup of milk

1 teaspoon soy sauce (Not all soy sauce is created equal.  I prefer Kikkoman’s)

¼ teaspoon black pepper

Whisk the above ingredients until smooth.

First ingredients blended, ready for the green beans

Open and drain 2 cans (16 oz. each) French-style green beans.  (Some folks prefer cut green beans, and either work.)  Incorporate (mix) the drained green beans into the soup mixture until blended.  Add one half of a 3 oz. can of French’s fried onions and incorporate into the green beans.

Ready for the oven

French’s fried onions can be hard to find in some grocery stores.  Many stores have wised up and now place them beside the green beans, or at least in the canned vegetable aisle.  (I’m telling you, this recipe is really popular.)  If not, rather than canvas the whole store, ask a clerk where they are.  I know that we men are hunters by nature and this can be like asking for directions, but save yourself some time.  I’ve actually observed a number of husbands calling their wives on cell phones and asking where to find certain items in the grocery store.  Seriously…do you really want to be a topic of discussion at the next book club meeting?  Just ask a store clerk.

Bake at 350° for 25 minutes.  Remove from oven to stir and add the remaining onions to the top.  Return casserole to the oven and bake for 5 minutes more to brown the onions on top.

To double this recipe and serve a large group (10+), use a 6 oz. can of fried onions, of course, but stir in ¾ of the can, topping the casserole in the last five minutes with the remaining ¼ can of onions.  The reason for this is that regardless of a regular or doubled recipe, the surface area of the finished casserole stays the same, (if you are using the same size baking dish).

Here’s a cool aspect to these three sides.  If you start with the baked pineapple, then put the green beans in the oven after they have been prepared, you’ll have time to prepare and microwave the asparagus side while the other two are baking.  Potentially, all will be done at the same time…the mark of an incredibly good cook!

Enjoy and have a blessed Easter with your family and friends!  He is risen!