Tag Archive: Side Dish


Cauliflower was on sale!  I decided to make Cauliflower Steaks, after reading raves about them for years.  Daniel brought me some rosemary and oregano from his garden, which added such a nice, fresh element to the oil mixture I brushed the cauliflower with.   I served it with a simple chicken cutlet and salad.

cauliflower steak.jpg

Spray baking sheet with coconut or olive oil. Cut cauliflower into slices, trying to keep them intact so they look like tree silhouettes.  Place on prepared baking sheet.  Mix together olive oil, chopped rosemary and oregano.  Brush both sides of the cauliflower steaks, and bake at 400 for 20 minutes, turning about half way through.  Sprinkle with Parmesian (I used vegan) and serve!  Yum yum!

 

 

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2 packages frozen Cascadian Farms organic swiss chard

1 package Cascadian Farms organic multi-color carrots

3/4 c. water

1 Tbsp. minced garlic

3 Tbsp. unsalted butter

Place swiss chard, carrots, water, garlic, and butter in a large skillet.

Cover and simmer 10-15 minutes until carrots are tender, stirring several times during cooking.

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I served this with delicious chicken breast marinated and then baked in S & F Maple Bacon Chipotle sauce.

I also served it with Baked Risotto using Ina Garten’s recipe posted on this blog.  The chicken and risotto baked side by side in the oven for 45 minutes.

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We loved it!!

The smell of the swiss chard took me back to my childhood in Pittsburgh where my grandmother grew it in her garden.  I felt like I was back with Grandma!  I forgot how much I loved it.

 

Trader Joe’s writes that this delicious dressing is made in California with golden Champagne vinegar, sweet Anjou pear purée, tangy bits of creamy Gorgonzola cheese and hints of cinnamon and brown sugar.  I marinated chicken cutlets in it and froze them.  I thawed them and baked them tonight.  I like to roll my chicken cutlets to keep them moist.

I baked them at 325 for 25 minutes.  Meanwhile I browned onions, peppers and garlic in olive oil.  I added in 2 cups of pearl couscous, and cooked until that was golden as well.    Add 3 1/2 c of boiling water.  Cover and simmer for 10 minutes.

Healthier than our usual fare.  I will be working on providing nutritional information as much as possible.  My son in law is counting carbs, so we always will be paying attention to that.  He is to limit his carb intake to 35 to 45 mg per meal.

1/3 c. of couscous has 39 g.

The dressing nutritional info is as follows:
champagne pear vinaigrette nutrition info

Happy healthy eating!

This year Thanksgiving will be hosted by my daughter.  The gathering will have about 20 people and will be pot luck.  They will make the turkey, and the rest of are bringing the sides and desserts.  Since the turkey will be in the oven, we will cook and keep some foods warm in a triple crock pot I have and love to use for buffets.

My planned crock pot dishes are:

Spinach Artichoke Dip.

2 bags spinach, chopped
2 c. shredded cheese (I used 6 Italian)
2 blocks cream cheese, cubed
1/2 onion, chopped
1 Tbsp. minced garlic
1/4 tsp. cayenne
1/2 tsp. each salt and pepper

Place spinach in crock pot and chop with kitchen shears.
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Combine/toss remaining ingredients in crock pot with spinach. The mixture will be dry and salad like.
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Cover and cook on low 1 1/2 hours. Stir to combine.
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Cook another 1 to 2 hours.
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Stir and enjoy!

Squash Stuffing Casserole.

Ingredients
  • 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
  • 1/4 cup chopped onion
  • 1/2 cup peeled shredded carrot
  • 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup flour
  • 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
  • 1/2 cup butter, melted
    Preparation

    In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
    Serves 4 to 6. (Photo from Betty Crocker website)

Squash Casserold

Scalloped Potatoes.

2-3 lb. red Potatoes, sliced thinly
4 Tbsp. butter
4 Tbsp. flour
2 c. milk
1 c. broth (I used chicken)
2 c. shredded sharp cheddar cheese

Layer potatoes in well-greased crock pot. Salt each layer.
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In a saucepan, melt butter. Add flour and cook until golden, stirring so it won’t stick or burn. Slowly whisk in milk and broth, allowing to thicken between each addition.
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Remove from heat and stir in cheese to melt.

You could use jar cheese sauce and it would probably be good also.

Pour over potatoes and use a knife to let sauce go down the sides and down through several places in the crock pot. Place paper towel across crock pot under lid.

Cook on low for 5 hours and then high for 2 hours, uncovering for the last hour or so to brown on top.

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Thai Chicken, Buffalo Cauliflower and Smashed Yukon Gold Potatoes

  • 1 cup water
  • 1 cup all purpose flour
  • 2 tsp garlic powder
  • 22 oz (6 1/2 cups) cauliflower florets
  • 3/4 cup Franks Hot Sauce
  • 1 tbsp melted unsalted butter

Preheat oven to 450°F.

Cover baking tray with foil and spray with coconut oil spray.

Combine water, flour, and garlic powder in a bowl and stir until well combined.

Toss cauliflower pieces in the flour mixture until well coated and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, mix  hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes.

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2 tubes Polenta

1/2 c. vegetable broth

8 oz. ricotta cheese

1 tsp. seasoned salt

1/2 tsp.pepper blend

2 Tbsp. butter

Heat polenta with vegetable broth until the consistency of mashed potatoes.  Blend in ricotta cheese, butter, salt and pepper.

Meanwhile cook veggies in skillet with butter and olive oil.  I used 4 oz. mushrooms, 2 small zucchini, 1 small red bell pepper, 1 small yellow bell pepper, 1/2 sweet onion until tender.  Season to taste with seasoned salt and pepper blend.

Mix with polenta right before serving.

I served this with yummy homemade meatballs.

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1 bag Purple Splendor Potatoes

8 oz. sour cream

2 Tbsp. butter

1 tsp. seasoned salt

1 tsp. pepper mix

I bought Purple Splendor Potatoes on BOGO sale.

purple-splendor_fin

They are native to South America and according to naturalnews.com they are healthier than white potatoes and are rich in antioxidants and lower blood pressure.  I cook them because I love their texture and flavor.  I’ve even made potato soup with them recently.

Place potatoes in large pot and simmer until tender.  Mash and add in sour cream, butter, salt and pepper.   YUM!!

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1 large sweet potato, cubed

1/2 sweet onion, chopped

1 large zucchini, cubed

8 oz. sliced portobello mushrooms

2 Tbsp. olive oil

2 Tbsp. butter

1 Tbsp. seasoned salt

1 tsp. pepper mix

Melt butter and heat with oil over medium high heat.

Layer sweet potatoes mixed with onion first and then mushrooms.

Season with salt and pepper.

Cover and cook for 10 to 15 minutes.

Add zucchini.  Lower heat and add a little water.  Recover and cook an additional 10 to 15 minutes.

Yum!!

I made chicken (Fresh Market Tuesday sale) using some dressing I got on sale.

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I poured the dressing over the chicken and baked it for 40 minutes.  It was divine!  The combination of the veggies and the chicken was perfect.

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1 box brown rice couscous cooked according to directions.

Combine with 1 can soy beans, 2 Tbsp. butter and 2 tsp. Lime Coconut Salt (Or other flavored salt)

CouscousPlain

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We had a nice Easter gathering.  I cooked a spiral sliced ham, a green bean casserole, a chop salad with garbanzo beans, and a new side dish – a sweet potato salad.

7 medium sweet potatoes, baked and peeled

1 avocado, cubed

1 can black beans, drained and rinsed

1 red pepper, diced

1/3 c. dressing of choice (I used raspberry vinaigrette)

Combine and refrigerate at least two hours before serving.

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