Side Dish
Quinoa (pronounced “keen-wah”) is one of my new favorite foods. You should give this little grain a try!
Ingredients:
1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds
Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb. Reserve some of the fronds for garnish. Cut the bulb in half and remove the core. Thinly slice the fennel.
Heat the olive oil in a saucepan (one with a lid) over medium heat. Add the garlic and saute for about 30 seconds. Add the fennel and saute for about 3 minutes to soften.
Add the broth and thyme to the pan. Bring to a bubble, reduce heat and simmer for 5 minutes.
Stir in the Quinoa. Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes. Remove the thyme sprigs.
Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.
Stir in the almonds. Garnish with some of the reserved fronds.
Serves: 4 as side dish
-Recipe comes from CookinCanuck.com-
Tags: Almonds, Dairy Free, Fennel, Garlic, Gluten Free, Quinoa, Side Dish, Vegan
I don’t typically buy chard, but Red Swiss Chard came in my produce co-op basket this week. This is definitely the best way I’ve found to eat your greens! This is adapted from a Bon Appétit recipe.
Ingredients:
6-7 Cups Chicken Broth
2 Tablespoons Olive Oil
1 Onion, chopped
1 1/2 cups Short Grain Brown Rice
4 Cups (packed) Coarsely Chopped Red Swiss Chard Leaves (1 bunch)
2 Tablespoons Butter
1/2 Cup Grated Parmesan Cheese
Salt & Pepper
Additional Grated Parmesan Cheese, for serving
Pour the chicken broth into a sauce pan and bring to a simmer over medium-high heat.
In a large sauce pan, heat the olive oil over medium heat. Add the onion, cooking until softened, about 4-5 minutes. Stir in the rice and red chard, cooking until the chard begins to wilt down.
Start adding the broth, 1-2 ladlefuls at a time. Stir frequently until almost all of the liquid is absorbed before adding more broth. Keep adding broth until the rice is softened and creamy. This will take about 45 minutes with brown rice.
Remove from heat and stir in the butter and Parmesan cheese. Season to taste with salt and pepper.
Serve with additional Parmesan cheese on top.
Serves: 4-6
Tags: Brown Rice, Brown Rice Chard, Chard, Chard Main Dish, Gluten Free, Greens, Main Dish Chard, Parmesan Cheese, Red Chard, Red Chard and Rice, Rice, Risotto, Side Dish, Swiss Chard
These cheesy biscuits are adapted by a good friend of mine from a Paula Deen recipe. So good!!
Ingredients:
1 ¼ cups Biscuit Mix
1 cup grated Sharp Cheddar Cheese
1/2 cup Milk
Garlic Butter –
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat oven to 400°F, line a baking sheet with foil and spray with non-stick cooking spray.
In a small bowl, stir together the biscuit mix and cheese. Add the milk, stirring to combine.
Drop spoonfuls onto the prepared baking sheet. 12 biscuits total.
When the biscuits are almost done baking, combine the melted butter (microwave a few seconds), garlic powder, salt and parsley. Brush the garlic butter on the hot biscuits right when they come out of the oven.
Serve warm.
Yield: 12 Biscuits
Tags: Biscuits, Bread, Cheddar, Cheddar Biscuits, Cheddar Cheese, Cheese, Dinner Biscuits, Dinner Rolls, Garlic, Garlic Biscuits, Garlic Cheddar Biscuits, Paula Deen
I made this guacamole for a potluck lunch I went to for Cinco De Mayo today. This recipe comes from Alton Brown.
Ingredients:
3 avocados
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, finely grated
Scoop the avocados out of their skin and place in a large bowl. Add the lime juice and toss to coat. Drain out the extra lime juice from the bowl and reserve.
Add the salt, cumin and cayenne pepper and mash with a potato masher. Mash to desired consistency. I like to leave it a little chunky.
Fold in the onions, tomatoes, cilantro, garlic and 1 Tablespoon of the reserved lime juice.
Enjoy!
Tags: Avocado, Dip, Gluten Free, Guacamole, Red Onion, Tomatoes
This salsa is amazing! I brought it to my Tuesday night Bible study instead of a salad last week. Everyone loved it and ate every last bite! This recipe came from a Sandra Lee magazine, but I did made a couple small changes.
Ingredients:
4 Avocados, chopped
3 Small Tomatoes, chopped
Juice of 1 Lemon
Handful of Cilantro, chopped
Salt & Pepper, to taste
2 Bacon Sliced, cooked and crumbled
Tortilla Chips, for serving
Gently stir together all ingredients, except for the tortilla chips. Cover and refrigerate for at least 10 minutes.
Serve with tortilla chips.
Tags: Avocado, Bacon, Cilantro, Gluten Free, Paleo, Salsa, Tomato
This is a delicious salad brought to you by Guy Fieri.
Ingredients:
For the dressing:
2 cups loosely packed basil leaves
¾ cup balsamic vinegar
1 clove garlic, grated
½ teaspoon salt
½ cup extra-virgin olive oil
For the salad:
3 slices bacon, roughly chopped
¼ Cup pine nuts
1 (10-12 ounce) package mixed baby salad greens
1 small cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
¼ Cup crumbled Gorgonzola cheese
Freshly cracked black pepper
Prepare the dressing by combining the basil, vinegar, garlic and salt in a blender. Pulse until chopped and combined. Turn the blender on and stream in the olive oil. Refrigerate until ready to use.
For the salad: Heat a skillet over medium heat, cook the bacon until crispy. Drain on paper towels. Wipe the pan with a paper towel and return it to the stove over medium heat. Toast the pine nuts lightly.
Pour the salad greens into a large serving bowl. Toss with the cucumber, tomato and just enough dressing to lightly coat. Top with the bacon, pine nuts, olives, Gorgonzola and freshly ground pepper.
Serve with the remaining dressing if desired.
Serves: 6
Tags: Bacon, Basil, Gluten Free, Gorgonzola Cheese, Olives, Paleo, Salad, Side Dish
This cornbread recipe is from the Mexican Pizza recipe I posted a few months ago, just without anything on top of it. It’s a great way to stretch a buck and add an extra veggie to your dinner.
Ingredients:
2 Boxes Corn Muffin Mix (8.5oz each), Jiffy brand is my favorite
2 Eggs
4 Tablespoons Melted Butter
1½ Cups Milk
1 Cup Frozen Corn Kernels
Extra-Virgin Olive Oil Or Canola oil for greasing the pan
Preheat oven to 400°F. Grease a 12 inch non-stick pan with the oil. Make sure your pan has an oven proof handle or wrap it a couple times with foil.
Mix together the corn muffin mix, eggs, butter, milk and corn kernels in a large bowl. Pour into the prepared pan and bake until browned on top, about 20-25 minutes.
This could also be made in a casserole dish, although the cooking time may need to be adjusted.
Serves: 6
Tags: Chili, Chili Side, Corn, Cornbread, Side Dish
This is a great side dish that goes with just about anything. Very simple to make too!
Ingredients:
Potatoes, as many as you want
Extra-Virgin Olive Oil
Salt & Pepper, to taste
Any other seasonings you like
Preheat oven to 400°F. Wash potatoes and cut into bite sized pieces. Coat with olive oil and seasonings and place on a baking sheet not overlapping. Bake until browned, about 30 minutes.
Tags: Gluten Free, Potato, Side Dishes
Yum, sweet potato!
Ingredients:
Sweet Potatoes
Canola Oil, to coat
Salt & Pepper
Preheat oven to 350°F.
Wash the potatoes and poke several times with a fork.
Place on a baking sheet. Coat the potatoes lightly with canola oil and season with salt and pepper. Bake until tender, about 45 minutes depending on size.
Serve with butter and salt & pepper.
Tags: Gluten Free, Side Dish, Sweet Potato
Roasted vegetables is probably the easiest side dish you can make.
Ingredients:
Green Beans, washed and trimmed of stems
Extra-Virgin Olive Oil
Salt & Pepper
Grated Garlic (optional)
Preheat oven to 400°F.
Toss the green beans in olive oil and season with salt, pepper and garlic. Roast on a baking sheet until browned, about 25 minutes.
Tags: Gluten Free, Green Beans, Roasting, Side Dish