Contributed by Jan Hyde
2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper
Place
cooked quinoa in a large bowl. Add mango, red pepper, green onion,
black beans, and cilantro. In a small bowl combine vinegar, olive oil,
and lime juice. Whisk until smooth and pour on top of salad. Toss to
combine and add salt and pepper to taste. Chill for at least one hour
before serving.
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Cowboy Caviar
Contributed by Judy Clinger Rose
1 can corn (shoepeg is best, but I use any regular kind I have - not creamed, of course!)
1 can black beans
1 avocado cut into small pieces
2 Roma tomatoes cut into small pieces
1 bunch of green onions chopped
1/2 cup chopped cilantro
The original recipe called for Italian dressing. I made my own using vinegar (about a 1/3 cup), EVOO (about 2 Tablespoons) and Italian seasoning and garlic salt to taste.
1 can corn (shoepeg is best, but I use any regular kind I have - not creamed, of course!)
1 can black beans
1 avocado cut into small pieces
2 Roma tomatoes cut into small pieces
1 bunch of green onions chopped
1/2 cup chopped cilantro
The original recipe called for Italian dressing. I made my own using vinegar (about a 1/3 cup), EVOO (about 2 Tablespoons) and Italian seasoning and garlic salt to taste.
Roasted Pumpkin
Contributed by Jan Hyde
Tonight for dinner I roasted pumpkin for the side dish. I sliced a small pumpkin into about 1 inch thick slices, drizzled EVOO on them, some salt and pepper and through them in the oven at 350. When done, the fleshy part of the pumpkin easily peels away from the skin. It was delicious!
Tonight for dinner I roasted pumpkin for the side dish. I sliced a small pumpkin into about 1 inch thick slices, drizzled EVOO on them, some salt and pepper and through them in the oven at 350. When done, the fleshy part of the pumpkin easily peels away from the skin. It was delicious!
Oven Baked Veggie Chips
Contributed by Connie Lancaster
Ingredients:
large baking potato, peeled 3 tablespoons olive oil 1 medium sweet potato, peeled Salt 1 medium beet, peeled.
Ingredients:
large baking potato, peeled 3 tablespoons olive oil 1 medium sweet potato, peeled Salt 1 medium beet, peeled.
- 1 Preheat the oven to 400 degrees F. Cut the vegetables lengthwise into chips 1/16" thick.
- 2 Put the slices in a large bowl and toss with the olive oil to coat. The beet chips may make the others slightly pink. If you prefer to keep them separate, toss the beet slices in a separate bowl with 1 tablespoon of the oil.
- 3 Lay the chips out flat in a single layer on two large baking sheets and sprinkle lightly with salt.
- 4 Bake for 10-12 minutes, until golden brown and starting to crisp around the edges. Lift from the baking sheet with a spatula and heap into a bowl. Serve hot.
Granola Bars
Contributed by Sanz Sua
Ingredients:
4 1/2 cups rolled oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup honey
2/3 cup applesauce cup honey
2 C raisins
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, applesauce, honey and brown sugar. Stir in the 2 cups raisins.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
Ingredients:
4 1/2 cups rolled oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup honey
2/3 cup applesauce cup honey
2 C raisins
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, applesauce, honey and brown sugar. Stir in the 2 cups raisins.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
Pumpkin Muffins
Contributed by Melissa Veigel
1 cup whole wheat flour
(You may need to adjust a little if you using it from the store. I grind my own so it is a little more course.)
1/2-3/4 cup oat flour (I just put oats in my blender and blend until I have enough, you can also use just ww flour, but the oats make it a little lighter)
1 tsp baking powder
1-2 tsp cinnamon
1/2 tsp nutmeg (Sometimes I just substitute 1/2 Tbsp. of pumpkin pie spice for the cinnamon/nutmeg)
1/4 cup oil
2 eggs
1/2-3/4 cup honey***
1 cup canned pumpkin
Put in muffin tins. Bake at 350 for 15 minutes. Makes one dozen.
***I add more honey if we are going to eat them plain. Or less if we are going to spread low fat cream cheese sweetened with honey on top. It is also good as a quick bread. Just bake longer (approx. 45-50 minutes.)Makes one loaf.
1 cup whole wheat flour
(You may need to adjust a little if you using it from the store. I grind my own so it is a little more course.)
1/2-3/4 cup oat flour (I just put oats in my blender and blend until I have enough, you can also use just ww flour, but the oats make it a little lighter)
1 tsp baking powder
1-2 tsp cinnamon
1/2 tsp nutmeg (Sometimes I just substitute 1/2 Tbsp. of pumpkin pie spice for the cinnamon/nutmeg)
1/4 cup oil
2 eggs
1/2-3/4 cup honey***
1 cup canned pumpkin
Put in muffin tins. Bake at 350 for 15 minutes. Makes one dozen.
***I add more honey if we are going to eat them plain. Or less if we are going to spread low fat cream cheese sweetened with honey on top. It is also good as a quick bread. Just bake longer (approx. 45-50 minutes.)Makes one loaf.
Kale Chips
Contributed by Fern Hanson
After washing the kale, pull the stem through two fingers to remove the leaves, discard the stem. Leaves can be torn or cut into chip size pieces, not too small. Next add a very small amount of olive oil and rub into leaves. Spread leaves on a cookie sheet (I use parchment paper under leaves) and sprinkle a little salt over leaves. Bake at 300 degree until leaves are crispy. Cool and eat. I was skeptical but pleasantly surprised, they really do taste like a chip and are healthy too. I used kosher salt but would use sea salt and less of it next time.
After washing the kale, pull the stem through two fingers to remove the leaves, discard the stem. Leaves can be torn or cut into chip size pieces, not too small. Next add a very small amount of olive oil and rub into leaves. Spread leaves on a cookie sheet (I use parchment paper under leaves) and sprinkle a little salt over leaves. Bake at 300 degree until leaves are crispy. Cool and eat. I was skeptical but pleasantly surprised, they really do taste like a chip and are healthy too. I used kosher salt but would use sea salt and less of it next time.
Legal Fries!
Contributed by Lxi Weber
Serves about 3 people
Ingredients:
1 large yam, peeled and cut into ¼ thick fries
2 tablespoons olive or canola oil
1 teaspoon sea salt
2 teaspoons Cajun seasoning
Procedure:
1. Preheat oven to 425 degrees F.
2. Toss yam sticks with oil, salt, and Cajun seasoning. Spread out evenly on a half sheet tray. If multiplying the recipe, use a separate sheet tray for each yam.
3. Bake for 15 minutes then flip fries with a spatula. Rotate pan and bake for another 10-15 minutes until nicely browned and crisp looking.
Serves about 3 people
Ingredients:
1 large yam, peeled and cut into ¼ thick fries
2 tablespoons olive or canola oil
1 teaspoon sea salt
2 teaspoons Cajun seasoning
Procedure:
1. Preheat oven to 425 degrees F.
2. Toss yam sticks with oil, salt, and Cajun seasoning. Spread out evenly on a half sheet tray. If multiplying the recipe, use a separate sheet tray for each yam.
3. Bake for 15 minutes then flip fries with a spatula. Rotate pan and bake for another 10-15 minutes until nicely browned and crisp looking.
Brown Rice the Easy Way!
Contributed by Jan Hyde
We eat a lot of brown rice and found the easiest way to cook it -- in the oven!
Bake at 350 in an oven proof dish:
1 1/2 cups brown rice
3 cups + a couple of tablespoons of water
(I then like to add about a teaspoon of chicken boullion granules--gives the rice a nice flavor)
Cover and bake about an hour, to an hour and a half.
The rice comes out fluffy every time.
Bake at 350 in an oven proof dish:
1 1/2 cups brown rice
3 cups + a couple of tablespoons of water
(I then like to add about a teaspoon of chicken boullion granules--gives the rice a nice flavor)
Cover and bake about an hour, to an hour and a half.
The rice comes out fluffy every time.
Potatoes and Asparagus
Contributed by Sade Phillips
Potatoes and Asparagus
3 large red potatoes, scrubbed and diced into bite-sized pieces
2 TBSP. olive oil
3/4 tsp. Sea Salt
1 tsp. dried rosemary
1/4 tsp. black pepper
1/2 of a large yellow onion, sliced
2 cloves garlic, minced
10 oz. baby asparagus spears, fresh or frozen and thawed, cut into 2-inch pieces
1/4 C. pine nuts or almonds
1/3 C. parmesan cheese
Combine potatoes, olive oil, salt, rosemary, pepper, onions, and garlic in a bowl. Toss to coat. Spread mixture evenly on a cookie sheet and bake at 450 degrees for 15 to 18 min. Add the asparagus, pine nuts, and Parmesan cheese, if desired. Mix and return to oven for an additional 10 min.
3 large red potatoes, scrubbed and diced into bite-sized pieces
2 TBSP. olive oil
3/4 tsp. Sea Salt
1 tsp. dried rosemary
1/4 tsp. black pepper
1/2 of a large yellow onion, sliced
2 cloves garlic, minced
10 oz. baby asparagus spears, fresh or frozen and thawed, cut into 2-inch pieces
1/4 C. pine nuts or almonds
1/3 C. parmesan cheese
Combine potatoes, olive oil, salt, rosemary, pepper, onions, and garlic in a bowl. Toss to coat. Spread mixture evenly on a cookie sheet and bake at 450 degrees for 15 to 18 min. Add the asparagus, pine nuts, and Parmesan cheese, if desired. Mix and return to oven for an additional 10 min.
Flavorful Basic Rice
Contributed by Sade Phillips
4 C. chicken or beef stock
2 C. long grain brown rice, rinsed well and soaked for 1 hour, then drained
3/4 tsp. sea salt
dash of onion powder
dash of garlic powder
Combine all ingredients in a medium saucepan. Bring to boil over high heat, then cover and reduce to a simmer. Keep covered and simmer for about 55 minutes. Remove from heat and fluff with a fork, and serve.
**Doing the rice this way makes it very tender.
2 C. long grain brown rice, rinsed well and soaked for 1 hour, then drained
3/4 tsp. sea salt
dash of onion powder
dash of garlic powder
Combine all ingredients in a medium saucepan. Bring to boil over high heat, then cover and reduce to a simmer. Keep covered and simmer for about 55 minutes. Remove from heat and fluff with a fork, and serve.
**Doing the rice this way makes it very tender.
Tomato Zucchini Bake
Contributed by Sade Phillips
2-3 medium zucchini, washed and sliced on a diagonal
4 medium to large tomatoes, washed and sliced
1 1/2 tsp. basil
1/4 tsp. sea salt
3/4 C. cheese, grated (fresh mozzarella would be amazing!)
Steam sliced zucchini for about 10 to 15 min., or until nearly tender. Pour into a 9x13 glass dish. Top zucchini with tomatoes and basil and bake at 350 for 20 minutes. When finished, sprinkle with sea salt and grated cheese. Allow the cheese to melt into the tomatoes and zucchini for a couple of minutes, and then serve warm.
4 medium to large tomatoes, washed and sliced
1 1/2 tsp. basil
1/4 tsp. sea salt
3/4 C. cheese, grated (fresh mozzarella would be amazing!)
Steam sliced zucchini for about 10 to 15 min., or until nearly tender. Pour into a 9x13 glass dish. Top zucchini with tomatoes and basil and bake at 350 for 20 minutes. When finished, sprinkle with sea salt and grated cheese. Allow the cheese to melt into the tomatoes and zucchini for a couple of minutes, and then serve warm.
Oven Baked French Fries
Contributed by Sade Phillips
| 4 medium potatoes, scrubbed and sliced lengthwise (with skins on) 3 TBSP. Olive oil 1 tsp. Salt 1/4 tsp. garlic powder or you can just put garlic cloves and onions right on the baking sheet. Slice potatoes and rinse well in a colander (to rinse the starch off) Drain them well and pat dry with a paper towel. Combine potatoes and oil in a medium sized bowl and toss to coat. Season with garlic powder and salt or I just put them on a cookie sheet in a single layer and put onion pieces and garlic all over (the flavors infuse into the potatoes). Bake at 350 for 40 to 50 min. or you can crank it to 400 and its about 15 min. (I am extremely impatient when I'm hungry! :o) |
Mashed Potatoes A la Melissa
Contributed by Jan Hyde
Boil potatoes, strainAdd some cream cheese, I used the 1/3 fat kind
*Note from Connie* "What about fat free?"
Cut up and add some chives. Mix in a little skim milk and mashed them up.
Really easy, really good!
Roasted Butternut Squash
Contributed by Melissa Veigel
1 butternut squash
Olive Oil
Sage
Salt and pepper
Cut the squash in half, scoop out the seeds, and drizzle with olive oil. Sprinke a little dried sage and salt and pepper on top.
Place in a baking pan and bake for 40-45 minutes at 400 degrees. This is very simple, but very tasty.
A little trick I learned for cutting squash: The outside can be really tough to cut into, if you poke a few holes in it and microwave the whole thing for 2-3 minutes it softens up just enough to get your knife through it.
Creamy Mushroom Rice
Contributed by Connie Lancaster
1 large onion, finely diced,
about 1 c
1 8 oz package sliced mushrooms
1 T olive oil
½ c Almondaise
½ c water, divided
1 T nutritional yeast flakes
½ t chervil
1 T parsley
½ T onion powder
¼ t garlic powder
1 t sea salt
2 c low-heated rice
freshly ground black pepper
to taste
1. Sauté onion and mushrooms in oil until onion is translucent and mushrooms begin to
brown.
2. In a small bowl, stir together Almondaise, ¼ c of the water, yeast, spices and salt.
3. Add rice to mushroom mixture in pan with remaining ¼ c water. Stir over heat until
warmed through.
4. Add Almondaise mixture all at once to pan. Stir and heat until warmed through.5. Remove from heat and season with pepper to serve.
Sliced Baked Potatoes
Contributed by Connie Lancaster
Ingredients:4 Medium even potatoes
1 tsp Sea Salt
2 tbsp olive oil
2-3 tbsp Chopped fresh parsley, chives, thyme and sage
1 1/2 tbsp Parmesan cheese
Preparation:
Peel potatoes if skin is tough. Otherwise, just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish and fan them slightly. Sprinkle with salt and drizzle with oil. Sprinkle with herbs. Bake at 425 degrees F for about 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10-15 minutes until lightly browned and potatoes are soft on the inside. Check with a fork.
Whole-Grain Cornbread
Contributed by Melissa Veigel
1 cup whole wheat flour
3/4 c whole grain cornmeal (I like Bob's Red Mill brand)
2 tsp baking powder
1/4 c honey
1/4 c canola or olive oil
1 cup skim milk
1 egg
1/2 tsp salt (optional)
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Doube recipe to make 9x13 pan. Mix dry ingredients, stir in the rest of the ingredients, and bake 20 to 25 minutes until golden brown and wooden pick comes out clean in center.
Mushroom/Leek Mixture
(Contributed by Brenda Bennion)
Hi! I found this recipe in "The McDougall Plan" cookbook and tried it on whole grain rice. I like it! It might be considered adventurous though!
Makes 2 1/2 cups
1/2 lb. mushrooms, chopped
2 leeks sliced
1 tsp. thyme
1 tbsp. soy sauce (can use sodium reduced)
2 1/4 cup water
1 tsp oregano
4 tbsp cornstarch
2 leeks sliced
1 tsp. thyme
1 tbsp. soy sauce (can use sodium reduced)
2 1/4 cup water
1 tsp oregano
4 tbsp cornstarch
Saute the mushrooms and leeks in 1/4 cup water with spices until soft, mix cornstarch or your choice of thickener and soy sauce with the water and pour in with vegetables, cook on low until thick. Serve over whole grain rice.
Honestly, it really is good! I tried this and thought I'd gone to heaven! It could replace chocolate as my new addiction... since I have had to give up chocolate!
Delicious Broccoli!
(Contributed by Sade Phillips) This is probably my favorite way to eat broccoli even before lose to win.
Cut broccoli into small pieces. You mostly want the florets. Then put them on a cookie sheet. You just drizzle some olive oil over the top of them (do NOT saturate your broccoli) then I just get my hands in there and mix it making sure everything is well coated with the the olive oil. Then just sprinkle on some kosher/sea salt on top. Put it in the oven on High broiler for about 4 mins. Stir. Then put it back in for another 3-4 mins. I kid you not this is AMAZING it feels like you are cheating...maybe I am just a broccoli addict who knows! :o)
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