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Archive for the ‘Side dish’ Category

Avocado Chutney

IMG_1901Every January I do a cleanse, presently it’s one by Standard Process, which I absolutely love how I feel afterwards but sometimes during it I lothe it. However I have found some really great dishes and condiments that have made not eating meat, breads, and dairy a lot more bearable. In fact this last time when I started to add back in carbohydrates like breads and chips it made my stomach ACHE, so I am avoiding those for now. But onto this post, this time I have really played with a recipe called Avocado Chutney – it’s to die for. We love to put it on our sliders, dogs, bratwurst, fresh vegetables, rice almost anything. I even found a way to give it a smokey flavor to the lime, by searing the limes gently in the pan before squeezing them. OMG – the kitchen smells incredible and the amount of juice I get from heating the lime really increase dramatically. Check it out for yourself.

Avocado Chutney

  • 1 1/2-2 avocados depending on size
  • 2 Tbsp red onion, finely diced, can use a Vandalia onion if need be
  • 1 red pepper, diced
  • 1/8 up of olive oil
  • 2 cloves of garlic minced
  • 2 limes, seared in a hot pan for few minutes then juiced.
  • 2 tsp of cumin
  • 1 tsp of dried oregano
  • 1 tsp of chili powder
  • 4 tsp of dried cilantro (can use fresh 1/4 cup)
  • sea salt and pepper to taste

Combine avocado, red pepper and onion in a bowl. Combine the rest of the ingredients in another bowl, mix well. Pour the oil and spice mix over the veggie mixture and serve with fresh vegetables, rice or as a condiment on burgers, dogs and bratwursts. Store left over in fridge for up to a week if it lasts that long in your house.

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Beet Chips

Dave and I have been gobbling these down like no one’s business. Lately we have been enjoying them with Trader Joe’s new spinach kale and greek yogurt dip. These chips are easy to make . I have made them the traditional way and the raw foods way.

  • 4-5 beets – thinly sliced using a mandoline
  • 4 tablespoons or olive oil or coconut oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of crushed rosemary or 1 tablespoon of fresh rosemary

First fix the olive oil, salt, garlic powder and rosemary and set aside to marinate. Then sliced the beets and coat with the marinate mix. Either cook in a 350 degree oven turning every 8-10 minutes until cripsy – approximately 21-24 minutes or cook in a 180 degree or lower oven for about 8 hours turning about halfway through. These chips don’t last they are that tasty.

 

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Chocolate Kale Chips

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I believe I have blogged about Kale Chips before – which we all LOVE!!. However I have found a new way to eat Kale Chips that adds the benefits of antioxidants from cocoa and taste AMAZING!!

Chocolate Kale Chips

  • bunch of kale chips, washed, deveined and torn into pieces
  • 1 TSP of olive oil
  • 1 tsp of baking cocoa
  • 1/4 tsp or so of salt
  • cinnamon – optional

Preheat oven to 170 or the lowest setting you oven allows. Wash and devein the kale, tear in to smaller pieces. Blot dry with towel, then put in bowl, pour olive oil over it and toss. Making sure to well coat the kale. Please kale on cooking sheet, preferably one with edges on it. The using a small strainer lightly dust cocoa powder and salt over the kale. If so desired lightly shake cinnamon . Toss kale and repeat. Then place in oven for about 10+ hours. I find this works best over night. Also when storing leave in an open bowl. Closing it up cause the kale chips to get soggy.

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Yellow Rice

Yellow Rice is a staple in this house. It’s one of the preferred ways my daughter likes to eat rice. Plus it goes great with Mexican food, which we eat a fair amount of it. Generally we make black bean -zuchinni quesadilla’s in our George Foreman, then serve it with pineapple salad and yellow rice. I don’t like to purchase the pre-made mix so I went in search of Google for an answers, finding out how easy it is to make your own yellow rice, all you need is, long grain rice, cumin, turmeric, cinnamon, oil and  chicken/vegetable broth.

 

  • 3/4 tsp of turmeric
  • 1/4 tsp of cumin
  • dash of cinnamon
  • 1 TSP of oil
  • broth in place of water
  • rice

Combine all the above, bring rice to boil, then simmer until done according to the directions on your rice package. Bon Appetit

 

 

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We had a cold and damp day last week that called for soup.  I had wild rice, chicken and vegetables. So I went on a hunt for a chicken and wild rice soup. All the soups had minimal vegetables in it, and I want one with a lot of vegetables. So I created my own out of couple of recipes.

 

  • 3 C chicken broth
  • 1 C water
  • 2 chicken breasts shredded
  • 1/2 C of uncooked wild rice
  • 1/2 C of chopped celery, carrots, frozen peas and onions
  • 2 tsp of poultry seasoning and rub ( I used Bone Suckin’ Sauce poultry seasoning & rub )
  • 1/2 C of all-purpose flour or wheat flour
  • 1/4 C of butter or olive oil
  • 1 1/2 C of heavy cream or mixture of heavy cream and milk

 

In a large pot over medium heat combine broth, water, chicken and chopped vegetables.  Bring to a boil, then stir in rice. Cover and remove from heat. In a small bowl season flour with salt and pepper. In a small saucepan over medium heat melt butter, then stir in poultry seasoning until the mixture is bubbly.  Reduce heat to low, stir in flour by the tablespoonful to form a roux. Whisk in cream/milk mixture a little at a time until fluffy and smooth.  Add cream mixture into broth and rice. Cook over medium heat for about 15 minutes. Serve with a fresh green salad.

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Kale & Beans

The other night I was looking for a different recipe for Kale instead of crispy kale that we love and fried kale and almonds. I stumbled upon a recipe from 101 Cookbooks.  I thought I had all the ingredients but upon cooking the dish I discovered I didn’t have walnuts and enough parmesan. However I improvised and we loved it. This is what we did.

  • a bunch of Kale – we used lacinato kale – the dark green long leaf kind, stems removed
  • 1/2 C of great northern beans
  • 2 Tbsp  olive oil
  • couple shakes of sea salt – fine grain
  • 1/3 slivered almonds
  • 1 garlic clove minced
  • freshly ground nutmeg – maybe 1/8 tsp
  • less than a 1/3 C of parmesan cheese

Wash and chop kale, set aside to drain.  Heat olive oil on medium heat add beans in a single layer. Cook until toasted brown, make sure to get both sides.  About 4 – 5 minutes. Beans will be golden brown and crunchy looking.

Add kale and salt, cook until kale begins to wilt.  Stir in almonds and garlic, wait about 30 seconds, then add nutmeg stir. lastly parmesan cheese.  The original recipe called for lemon zest and lemon juice.  I totally forgot about. However adding both those would enhance the dish. It tasted great without and would taste lovely with.

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This is my all time favorite cranberry sauce. It contains fresh orange juice, roasted pecans and orange zest. I, first found this recipe in Mothering Magazine November-December 2006 issue, however I have changed it slightly to incorporate a more orange flavor.

  • 3/4 C sugar
  • 1/4 Cup of fresh orange juice
  • 1/8 Cup of water
  • 2 Cups of cranberries
  • 1/2 Cup of pecans
  • butter
  • salt

Simmer together the sugar, orange and water until the sugar dissolves, about 5 minutes. The add the cranberries. Cook them until all the berries pop. Stir occasionally.  Pour into a blender or use an immersion blender. While the berries are cooking zest an orange or cut up the peel into tiny pieces about 1 Tablespoon, add this zest after you blended the berries.

Next toast the pecans in butter and salt. Chop the pecans  and add to the blended sauce. Mix well and store in the refrigerator until ready to serve.

November 25, 2015

In and effort to reduce our sugar intake this year I decided to cut the amount of sugar in half. The sauce still came out tasty. So if you want to do the same thing. Use 6 tablespoons of sugar instead of 3/4 cup.

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