Category Archives: side dish

Savory Sweet Potato Fries

Posted in entertaining, side dish, SP friendly, vegan, vegetarian by

img_7430Savory Sweet Potato Fries

Yield: 4 servings

 

Ingredients

2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)

 

Instructions

1. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes.  Serve hot or at room temperature. Enjoy!

Summer Vegetables

Posted in AP's Favorites, cut calories, low-carb, Moni's Favorite, side dish, Uncategorized, vegan, vegetarian, weight loss ideas by

My daughter and I started a SP cleanse once together that required us to refrain from grains, dairy, nuts, meat or fish during the purification process.  We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.

Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.

DFTSI Summer Vegetables _6392Summer Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2

DFTSI Summer Vegetables _6367

Ingredients

  • 6 ounces of cherry tomatoes
  • 6 ounces of summer beans
  • 2 cloves garlic
  • 1 tablespoon of olive oil
  • sea salt and pepper

DFTSI Summer Vegetables _6368

1.  Prepare the ingredients:

Wash and dry the fresh produce.  Snap off and discard the bean stems; cut into 2-inch pieces.  Half the tomatoes. Peel and mince the garlic.

 DFTSI Summer Vegetables _6372
2. Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off.

DFTSI Summer Vegetables _6373

Add the tomatoes and garlic; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!

DFTSI Summer Vegetables _6392

Easy Herbed Cauliflower Rice

Posted in cut calories, Dani's Favorite, low-carb, side dish, SP friendly, weight loss ideas by
cauliflower rice

Easy Herbed Cauliflower Rice

Yield: 8-10 one-cup servings

Ingredients

  • 1 large head of cauliflower
  • 1 tbsp ghee (or butter)
  • 1 tbsp olive oil
  • 1/2 cup fine diced yellow onion
  • 3/4 tsp sea salt
  • 1-2 tsp minced  fresh parsley (or 1/2 tsp if dried)
  • 2 cloves of garlic (or 1/2 tsp garlic powder)
  • 1/4 tsp fresh ground black pepper
  • 1/3 cup vegetable or chicken stock
  • 1-2 tbsp minced fresh parsley (optional)

Instructions

  1. Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.*  Set riced cauliflower aside.
  2. Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.
  3. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).
  4. Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.
  5. Remove cover, add the minced fresh parsley (optional) and fluff cauli-rice to combine.
  6. Serve alongside your favorite healthy meals.

Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement you main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexi-Style Cauli-Rice.

* Psst!  You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. My favorite store, Trader Joe’s offers a real time saving option – cauliflower rice in a nice little bag in the refrigerator section.  Saves time and clean up!

Note: recipe creds go to thenourishinghome.com where I first found this tasty and nutritious grain-free “rice” dish.

Potatoes with Rosemary Mushrooms and Shallots

Posted in AP's Favorites, breakfast, side dish by

Ingredients

  • 5 oz  Mushrooms (combination of Cremini and Oyster are yummy)
  • 1 -2  sprigs of fresh Rosemary
  • 3/4 lb Russet potato
  • 1 Shallot
  • olive oil

Directions

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Purple Mashed Potatoes

Posted in side dish by

Purple Mashed Potatoes   Purple heirloom potatoes to add beauty and a subtle, earthy flavor to any meal. Purple (sometimes called blue) potatoes get their vivid hue from a concentration of antioxidants, the same healthy nutrients that color blueberries and pomegranates.

Here is an easy recipe to brighten up your fall table.

IngredientsIMG_0186

  • 14-16 Ounces Purple Potatoes
  • 3 Scallions
  • 3-4 Tablespoons Butter
  • Salt and Pepper to taste

Instructions

1. Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potatoes.  Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.

2. Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add  butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste.

3. Plate your dish:
Divide the the potatoes between 3-4 plates. Add your  favorite grilled steak or chicken. Enjoy!

Ras El Hanout Chicken with Cucumber and Tomato Tabbouleh

Posted in main meal, side dish by

Chicken and tabouleh
I only recently discovered  ras el hanout, the dynamic spice blend from Morocco. I found a jar of this flavorful blend at Williams-Sonoma.  I seasoned the chicken with this and just a little salt and pepper…Oh so good!  This recipe pairs the chicken with a yummy sauce of greek yogurt, shredded cucumber, lemon and garlic along with a simple but classic tabbouleh.

Ras El Hanout Chicken with Cherry Tomato & Cucumber Tabbouleh

Makes: 2 Servings

Calories: About 700 Per Serving

Cooking Time: 25 to 35 minutes

Ingedients

  • 2 Boneless, Skinless Chicken Breasts
  • ½ Cup Plain Low-Fat Greek Yogurt
  • 4 Ounces Cherry Tomatoes
  • 1 Clove Garlic
  • 1 Lemon
  • 1 Cucumber
  • 1 Large Bunch Mint
  • 1 T. Ras El Hanout (found at Williams-Sonoma)
  • 1/4 cup quinoa
  • 1 T. Pistachios (optional)

Instructions

Cook the quinoa:

Add 1/4 cup salted water and the quinoa to a small pan and boil on high.  Once boiling,reduce heat and cover and cook 12 to 14 minutes, or until tender.  Remove from heat and fluff with a fork.

Prepare the ingredients:

Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems.  Peel and finely mince the garlic or use a zester so it resembles paste.   Use half of the cucumber for the tabbouleh and half for the yogurt sauce.  For the tabbouleh, medium dice 1 half and  for the yogurt sauce, grate the other half and squeeze if out to remove excess water and prevent yogurt sauce from being too runny. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber (water removed), half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

Cook the chicken:

Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 1 T. of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.

Make the tabbouleh:

While the chicken cooks, to the pot of cooked quinoa, add the tomatoes, diced cucumber, half the mint (cut into small strips with scissors just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil (optional) and stir to thoroughly combine. Season with salt and pepper to taste.

Finish and Plate your dish:yogurt sauce chicken and tabboulehWhen cool enough to handle, thinly slice the cooked chicken on an angle.  Top with the remaining mint and pistahio pieces if desired. Serve with the tabbouleh and yogurt sauce on the side. Enjoy!

 

 

 

 

Refreshing Tomato Cucumber and Onion Salad

Posted in bbq, cut calories, low-carb, Moni's Favorite, salad, side dish, vegan, vegetarian by

tomato cucumber and onion salad

Easy and refreshing, this quick salad recipe is great for summer.  I love to mix up the tomatoes for a unique twist.  It takes just 5 minutes to prepare and is big on tangy flavor.  Include it at your next BBQ!

 

Tomato Cucumber and Onion Salad

Ingredients

Approximately 1 pound of tomatoes (I like  small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or  halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1-2 splashes of red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper

Directions

Dress the tomatoes, onions, and cucumber with olive oil,  vinegars, salt, and pepper.

Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Mango Black Bean Quinoa Salad

Posted in salad, side dish, vegan, vegetarian by
mango black bean quinoa salad

Mango Black Bean Quinoa Salad

INGREDIENTS

  • 3 cups Tri Color Quinoa, cooked
  • 1 can Black Beans, drained and rinsed
  • 1 cup Mango Chunks, defrosted (found in the freezer section at Trader Joe’s)
  • 1 Red Bell Pepper, chopped
  • 2 Green Onions (both the green and white parts), sliced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/4 cup  Extra Virgin Olive Oil
  • Juice of 1 large Lime & 1/2 teaspoon of zest
  •  Salt and Pepper, to taste

DIRECTIONS

Dressing:
In a small bowl, whisk olive oil, lime zest, lime juice and salt and pepper and set aside.

 

Salad:
In a large bowl, combine quinoa, black beans, bell pepper, green onions and cilantro (hold the mango for now).

Stir up dressing once more and drizzle over quinoa salad. Toss to distribute evenly.

Then add mango chucks and toss gently. Add additional salt and pepper to taste.

Chill and serve.

Red White and Blue Kabobs

Posted in appetizer, brunch, dessert, holiday favorites, side dish, vegan, vegetarian by

Red white and blue kabobs
These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table

Gingered Carrots with Mint

Posted in holiday favorites, low-carb, side dish, vegetarian by

gingered carrots with mintI recently learned of the many benefits of eating carrots.  Here are some great reasons to include more of these crunchy superfoods in your diet:

FIVE Benefits of eating carrots:

1.  Improves vision
Carrots are rich in beta-carotene and that translates to “good for the eyes”.

2.  Slows down aging 

That same beta-carotene found in carrots also acts as an antioxidant to cell damage so it helps slow down the aging of cells.

3.  Promotes healthier skin 
Carrots are also rich in Vitamin A that protects the skin from sun damage, prevents premature wrinkling, acne, dry skin, and uneven skin tone.

4. Helps prevent cancer
Carrots reduce the risk of lung cancer, breast cancer and colon cancer.

5.  Prevents heart disease and stroke

Carrots have not only beta-carotene but also alpha-carotene and lutein.  Studies show that diets high in carotenoids are associated with a lower risk of heart disease. In addition, a Harvard University study showed that people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.

Conclusion: Eat more carrots!  Here’s a delicious way to enjoy them.

Carrots, seasoned with sweet and spicy crystalized ginger, glazed in butter and honey, are a beautiful accompaniment to roasted chicken or even lamb. Use a fragrant honey, such as orange blossom, thyme or tarragon. If you cannot find baby carrots, peel and cut slender full-size carrots into 2-inch lengths.

gingered carrotsIngredients:

  • 2 Tbs. unsalted butter
  • 1 Tbs. honey
  • 1 Tbs. finely chopped crystalized ginger
  • 1 lb. small, thin carrots, peeled
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. chopped fresh mint
  • 2 tsp. fresh lemon juice

Directions:

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