This colorful side dish is packed with flavor and is sure to be a crowd pleaser.
Roasted Curried Cauliflower
- 1 large head cauliflower, cored, broken into large florets, florets sliced into 1/2-inch slices
- 1/2 onion, peeled, thickly sliced
- 4 cloves garlic, sliced
- 2 Tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons yellow madras curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
1. Preheat oven, line baking pan with foil: Pre-heat oven to 425°F with a rack on the top third of the oven. Line a large rimmed baking with foil.
2. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt: Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.
3. Coat floret slices with curry mixture: Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.
4. Roast in oven: Roast in oven at 425°F for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.
Serve immediately or at room temperature.
Source: Simply Recipes
Savory Sweet Potato Fries
Yield: 4 servings
2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)
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!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program
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
- 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)
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:
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:
When 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!
With summer around the corner, I look forward to colorful and delicious salads full of fresh berries. This is one of my favorites. It is not only full of flavor, but also nutritious and pretty too.
Spinach Salad with Blueberries, Strawberries, Almonds and Feta
8 ounces fresh spinach
6 ounces fresh blueberries
3 ounces fresh raspberries
16 ounces fresh strawberries
1/4 -1/2 cup sliced almonds
1 – 2 ounces crumbled feta cheese
your favorite raspberry, mango or champagne vinaigrette (or try my vinaigrette recipe* below)
Wash all fresh produce and slice the strawberries. Dump all ingredients in a bowl. Add dressing to your liking and toss lightly. Yum Yum!
Favorite Raspberry Vinaigrette*
Can’t wait until summer to have this pizza! Packed with vitamins and minerals, this Fruity Pizza is the bomb.
The Watermelon “crust” is full of nutritious benefits. It is a high lycopene food. Lycopene is especially important in cardiovascular health and an increasing number of scientists are finding that it is beneficial in bone health too. It also has amino acids known to promote strong kidneys and other organs.
The Kiwi topping is one of the healthiest foods. It has the equivalnet vitamin C of an orange and its available year round. The California crop is from November thru May and then we get them from New Zealand. Their crop hits the market June thru October. Kiwis are a great source of dietary fiber and also provides great antioxident protection.
Blueberries are full of nutritious benefits as well. Chock full of vitamins and minerals like vitamin C, vitamin K, iron, calcium, potasium and magnesium, these colorful fruits make a great pizza topping that is good for you and your body.
Dried shredded coconut not only adds fiber, it adds iron which helps with healthy circulation and tissue maintenance.
watermelon (large slice) cut into eight pie slices
kiwi, peeled and sliced
strawberries, cut in fourths
green grapes, cut in half
Tilapia Meunière with Moroccan-Spiced Lentils & Rainbow Chard*
2-3 Tilapia Fillets
½ Cup Black Beluga Lentils
2 Cloves Garlic
1 Bunch Rainbow Chard
1 Red Onion
2-3 sprigs of Parsley (for garnish)
4 Tablespoons Butter
2 Tablespoons Capers
2 Teaspoons Ras El Hanout (moroccan spice blend of cardomom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric)
⅓ Cup Panko Breadcrumbs