Cauliflower & Brussel Sprouts....

I adapted this recipe from one I previously posted on Roasted Brussel Sprouts- it's nothing fancy, just threw in another veggie with it- this time it was cauliflower and it was delicious! I quartered my brussel sprouts (because they were huge!) and then cut the cauliflower into small chunks and tossed them all with some Grape Seed oil, 3 cloves of garlic, and s & p. I roasted them on a cookie sheet lined with parchment paper on 4oo for about 15- 20 minutes. Then I served them with a drizzle of balsamic over the top- they were delicious! Great combination and great way to introduce more veggies to your pallet!

Asparagus Dipping Sauce...

I had complete forgot about this little treat until visiting my mom this weekend, she makes this everyone once in awhile as a dipping sauce for steamed asparagus. It's really simple and you will already have the ingredients on hand.

Ingredients:

1 tsp. mustard

1 1/2 TBSP. Soy sauce

Directions:

These measurements make enough for one, so multiple it times as many people as you are serving. Then, measure, pour, and mix. Serve it with steamed or boiled asparagus.

White Bean Salad

I am trying to use more beans in my cooking- good fiber, inexpensive, great protein, easy to cook with and travel with... and tasty little guys! So, here's a salad to leave in the fridge and munch on for lunch- perfect for road trips when you don't want to stop or for packing a lunch for work!

Ingredients:

2 can beans, drained but not rinsed

4 TBSP red onion

1 TBSP olive oil

3 tsp. wine vinegar, white or red

2 tsp. fresh chopped parsley

1/2 lemon, juiced

s & p

Directions:

Drain, but don't rinse 2 cans of white beans and add them to a bowl. Add the other ingredients. Stir, cover, refrigerate for at least an hour or over night. Enjoy. How easy was that?

Roasted Brussel Sprouts

Thanks to a fabulous family vacation, I took some time off from recipes, but we are refreshed and ready to get back in the saddle with some yummy fall meals!

Roasted Brussel Sprouts drizzled with Balsamic Vinegar...

So up until a few minutes ago, if you were to ask me if I liked Brussel Sprouts, I would have answered without hesitation, without a doubt- NO WAY!!! But things have changed around these parts, I can now (thanks to Natalie's recipe) answer, Yes I do!!!! Check out Natalie's blog for the original recipe and some other tasty ones I can't wait to try!!!

Here's what I did to roast them....

Ingredients:

3 large handfuls of small brussel sprouts (from Costco) for 2 people

a generous amount of Grape Seed Oil (or Olive Oil if you prefer)

1 clove garlic, minced

sea salt

pepper

Directions:

Wash and trim the bottoms of your brussel sprouts (discard any damaged outer leaves) and cut them in half. Throw them in a bowl, generously drizzle Grape Seed Oil on top (or Olive Oil) then mince garlic and add s & p. Mix well and pour on to a cookie sheet lined in parchment paper. Quickly with clean fingers, flip them over so the flat side is on touching the cookie sheet. Pop them in the oven for 8-10 minutes (for small sprouts, 10-12 for larger ones). They will be browned on the underside when done. I served them with a sprinkle of balsamic vinegar on top, because, well, everything is better with balsamic :) Enjoy, you are now officially an adult- you ate brussel sprouts!

Brussel Sprouts tossed with ingredients...

Laying flat on the parchment-lined cookie sheet...

Served up with some Teriyaki Chicken Thighs...

Orzo & Cucumber Pasta Salad...

I had this salad at my sister-in-laws the other night and it was delicious! Unfortunately I didn't have my camera with me, so there isn't a picture of it, but it was so yummy I thought I should include it on the blog. You must use fresh ingredients when making this- fresh lemons and fresh herbs- it is wonderful, a real crowd pleaser!

If you haven't entered the giveaway on the 100th post, make sure to do so now, it ends on Friday, Sept. 18th!!!!

Ingredients:

3/4 lb. orzo pasta

1/2 cup fresh lemon juice

1/8 cup olive oil

1/2 cup finely chopped scallions

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 hothouse cucumber, peeled and sliced

1/2 cup small diced red onion

3/4 cup feta cheese

1/2 tsp sea salt

1/4 tsp pepper

Directions:

Bring a pot of water to boil, cook the orzo pasta for 9-11 minutes, or until done. Whisk together olive oil, salt and pepper. With pasta in a bowl, pour the lemon mixture over top and mix. Add your dill, parsley, scallions, cucumber and onion and toss. Add your feta crumbles last and gently stir. Cover and refrigerate over night or let it sit at room temperature before serving for one hour. Taste before serving and add extra salt and pepper if it's needed.

* You can throw a handful of cherry tomatoes in as well. And the original recipe called for cooked shrimp tossed in too, as a main dish, I liked it without, but feel free to try that option too! Here's a picture of it with shrimp from the Food Network so you can get an idea of what it's like!

Brown Rice Medley

Here's another one of our favorites, a side dish I use a lot with my "juicer" dishes like my ginger glazed mahi mahi, balsamic chicken and more. The goodness is sold in a pouch at Trader Joe's. It has long grain brown rice, black barley, and daikon radish seeds. All you have to be able to do is boil water, add a smidge of butter, and the rice mixture and you will have yourself a healthy and hardy side dish!

Grilled Veggies & Portabella Mushrooms

So, in my quest to be more productive in my dinner making skills, the nights we BBQ I try to do most of my dinner on the grill. So, I will BBQ a meat and then add things to the grill like squash, peppers, onions, and mushrooms for the veggie portion of the meal. Almost always I take the easy route and do the simple thing: wash and cut my veggies, use a basting brush to apply olive oil or grapeseed oil to both sides so they don't stick to the grill, and then I lightly dust them with the "ol' faithful" seasoning blend of salt, pepper, and garlic powder. Throw those puppies on the grill until your preferred doneness- some like 'em crunchy, some like 'em mushy- you be the judge!

*** For a FABULOUS recipe for portabella mushrooms with a few more ingredients that take a few more minutes, but I am not kidding, they are mouth-watering good, check out my sister's blog!!!!

Sauteed Swiss Chard

So here's raw Swiss Chard... I prefer the white stemmed verses the red or multicolored, but feel free to try them yourself!

Here's what it looks like once it's sauteed, simple and delicious!

OK, so this weekend, I had quite possibly some of the best meals in my life while celebrating a dear friends Birthday weekend, one of which was a New York steak served over a bed of sauteed Swiss Chard and Pumpkin Mashed Potatoes!!! YUM! So it reminded to post one of my favorite veggie dishes- Sauteed Swiss Chard with Balsamic Vinegar. It only takes a few minutes and it is packed with vitamins and flavor!

Ingredients:

1-2 batches of swiss chard 

1-2 cloves of garlic, minced

olive oil

balsamic vinegar

2 TBSP water

Directions:

Wash your swiss chard leaves and then chop them into strips length wise. You can use the white stems, but I pass on them because I am not wild about their flavor. Add about 2 TBSP of water to your frying pan and your cloves of garlic. Let that heat up, then add in your chopped chard (which will have some water on it from rinsing, which is a good thing). Let it sautee uncovered until it cooks down (just a few minutes, then add a small drizzle of olive oil and mix it up with a pair of tongs. Remove it from the pan onto a plate and then drizzle balsamic vinegar over top and enjoy!

Harvest Grains Blend

ATTENTION: This is an idea, not a recipe, the recipe is a free-be on the back of the package!!!!

 

I just had to post this, because for the past 6 months this has been our families grain of choice. We love it, the kid loves it, friends love it- it's about time it makes it to the blog!!! It is an awesome blend of couscous, red quinoa, orzo, and baby garbanzos. It is so chewy and fluffy and high in protein, we love it as a side dish to anything! AND if all that wasn't good enough, it cooks in 15 minutes or less with just some chicken broth (I recommend broth verses water for the flavor) and you can add a TBSP of butter if you want, but it's not necessary. If you have kids, you will love this, because it stays kinda clumpy so it is easy for them to scoop up and eat! Give it a whirl, you know where to find it if you read this blog--- TRADER JOE'S!!! ** Follow the measurements on the package.

Roasted Red Potatoes

Ingredients:

1- 1.5 pounds red potatoes

2 TBSP olive oil

2 TBSP coarsely chopped rosemary

S & P ( I prefer sea salt)

Directions:

Preheat your oven to 425. Wash and cube your potatoes, you choose the size, the smaller they are the faster they cook. (I usually cut mine in 4ths or 6ths). Toss the potatoes in a bowl with the olive oil, rosemary, s & p and then pour them out onto a cookie sheet (I put parchment paper down first for faster clean up). Make sure they are in a single layer for best cooking results. Bake for 30 minutes or until golden brown, turn them once half way through the cooking process. Enjoy! 

NOTE: I have made them without rosemary before, you can substitute it for fresh garlic (2 cloves) or garlic powder if you don't have fresh- but fresh is so good and so good for you!!! I also have added garlic WITH the rosemary and that is yummy too!  

Parmesan Toast

So, this is a little hokey, especially because it's not a recipe, and it's not at all "pretty or unique" it is just simple practical and fills that little empty spot- you know the one that's there when you finish dinner but you still have 10% hunger left in you??? Well, this takes care of that 10%! We do it on nights when dinner is a little light or when we need that extra crunch with a salad and I don't want to buy an entire loaf of french bread for the 2 of us that will get thrown out with mold on it in a day of two! You can definitely use the same idea with french bread, it's just as tasty! Hope it helps fill your 10% :)

Ingredients:

Bread (I use Trader Joe's "Whole GRAIN" sliced bread)

Butter

Garlic Powder or Garlic Salt

Parmesan Cheese, shredded

Directions:

Turn your broiler on (that's part of your oven if you have never used it!) Get out your bread slices, spread on your butter, sprinkle your garlic, top with parmesan cheese and pop it in the oven for just a few minutes. I lay them on something, a cookie sheet, a cake pan, something to keep them from making a mess all over my oven. Now keep your eye on these little guys, I have burned mine more times than I can count and they really do only take a few minutes!

Snappin' Snap Peas

Okay, so my friend Krissa asked what to do with the left over mint she had (after making her Thai Chicken Wraps) so here's another recipe that calls for mint. It's a veggie dish, with some different flavors mingled in, give it a go for something new.....

Ingredients:

Snap Peas (I buy a package of them at Trader Joe's)

Olive oil

Red Pepper Flakes

Salt

lemon juice

lemon zest

mint, chopped

Directions:

Preheat your oven to 450 degrees. You are going to rinse your snap peas and "clean" them if desired (I pull the little strings off both ends to make them easier to chew!) Put the rinsed snap peas in a bowl, lightly drizzle some olive oil, shake some salt and a few shakes of red pepper flakes (if you have them, you can omitted if you don't). You are going to roast them for 10 minutes, then when you pull them out, give a squeeze of fresh lemon juice (and a few zests of the lemon rhine) over top and lightly sprinkle your chopped mint. Enjoy as a unique side of fresh veggies at lunch or dinner!

Red Potato Mashers

I L-O-V-E this recipe for many reasons! 1. it's so tasty 2. it has minimal (& healthy) ingredients (the worst of which is 1 TBSP butter so it's "low fat"), and 3. it's quick and takes little effort! I usually plan 2-3 potatoes per person I am serving (depending on how big they are, the potatoes, not the people!).

Ingredients:

4 large red potatoes

1 TBSP butter

1 clove garlic (or garlic powder)

s & p

Directions:

For this recipe, I use a vegetable steaming basket and so it only takes 5-10 minutes to prep the potatoes. So, put about 1-2 inches of water in your pot and heat until it boils. Wash your potatoes and cut them into chuncks, the bigger the chunks, the longer they will take to cook. (I usually cut mine smaller and get about 12 chunks per potato). I leave the skin on, that's how we like it, kinda like Tahoe Joe's! OK, put the potato chunks into the steaming basket and lower that into your pot with boiling water. If you have a fresh clove of garlic, peel that and add that to the basket as well. Let that cook for about 5-10 minutes. (again, it depends on the size of your potato chunks, so lift the lid and test them after 5, 7 and 10 minutes until they are soft and a fork easily pierces them). Remove them from the heat and get out a big bowl to do your mashing. I am not really a gadget person, but my mom bought me this potato rice masher from Williams & Sonoma and I LOVE it! It makes the fluffiest, lightest mashers ever! Use what ever you have to mash- a potato masher, a pastry masher, or worst case scenario a fork! Slice a TBSP of butter and put it on top while the potatoes are still hot and it will melt throughout. Then mince your garlic, sprinkle your s & p (and garlic powder if you didn't use a fresh clove) and fluff that altogether with a fork! These are so good, they don't need extra butter or gravy- they are fluffy and fresh and a great side dish! Enjoy!

East-West Marinated Asparagus

Here's another great recipe for asparagus- you have to plan ahead because it needs to be marinated, but the great thing is- you can do it before hand and have it ready with no work for dinnertime! I found this recipe in my Vegetarian Times magazine.

Ingredients:

1 lb asparagus spears (approximately 20 medium sized spears)

2 TBSP soy sauce

2 TBSP rice vinegar

1 TBSP olive oil

1 clove garlic, minced

1/2 tsp. ginger

1/2 tsp agave or honey

1 tsp toasted sesame seeds

Directions:

Cook asparagus in pot of boiling salted water for 5 minutes. Then drain them and plunge them into a bowl filled with ice water. Whisk together your soy sauce, rice vinegar, oil, garlic, ginger, agave/honey, and cayenne pepper. Remove your asparagus from the ice water, place them in a baking dish and pour this mixture over top, adding water if necessary in order to submerge them. Cover and chill for 4 hours or overnight. Before serving, drain off the marinate and sprinkle the sesame seeds on top. Enjoy! 

Confetti Slaw

This is a light and mayo-free coleslaw that makes a really great alternative to your average salad. Great as a side dish to any meal.

Ingredients:

4 cups finely chopped red cabbage (I did 2 cups red, 2 cups green)

1/2 large red bell pepper, cut into matchsticks

1/2 large yellow bell pepper, cut into matchsticks

1/4 cup finely chopped green onions

1/2 seeded, minced jalapeno chile, *** optional, I omitted 

Dressing:

3 TBSP olive oil

3 TBSP lemon juice

1 TBSP cider (or white) vinegar

1 1/2 TBSP finely chopped mint

1 TBSP finely chopped fresh cilantro

2 tsp sugar

1 clove garlic, minced

Directions:

In a large bowl toss together your chopped cabbage, peppers, green onion, and jalapeno (if using). Make your dressing in a small bowl and toss them together until all the veggies are evenly coated. Season with a little S & P if desired. Serve chilled or at room temperature as a side dish to any meal!

Fruit Salad with Zest!

My sister in law makes this, it is so yummy and just a fun twist on an old favorite. It's from the Food Network, and she makes it for big group gatherings. Give it a whirl the next time you make a fruit salad!

Ingredients:

1/4 freshly squeezed lime Juice

1/4 c sugar (max, you can use less if your fruit is really ripe)

1/2 pineapple, cut and peeled

2 kiwis, peeled and sliced

1/2 pound grapes, pick off stems

1/2 small melon, peeled, seeded, and cut (I use watermelon and cantelop)

1 pint any seasonal berry (I use black berries, blueberries, and strawberries)

1 mango, pitted, peeled, and cut ( I don't always add this guy)

1 orange, peeled and cut (not in the original recipe, but I like it in there)

Directions:

Cut up all your fruit, shortly before using it. If you need to prep this significantly sooner (like the day before if it's for a shower or party) cut all the fruit and put them in their own individual large ziplocks and then combine them at the last minute to ensure the best flavor with the least mushiness.  Juice your lime juice and add about 1/8 cup sugar, mix, taste, add more sugar if needed (depending on how ripe your fruit is already). Add up to 1/4 cup sugar (so another 1/8 of a cup)  to the mixture, then pour over top and toss the fruit. You can also add a dollup of vanilla yogurt to the salad and mix it in for another fun variation. This will definitely be gobbled up so make sure you make enough! You can also zest a little of the lime peel on top of a pretty and tasty presentation!

NOTE: I rarely ever cook with exacts, so use approximations, especially with the fruits and amounts, use what you have, what you like, and what's in season!  

Artichokes...

Here's another idea- something to spur your brain on when it comes to "what veggie tonight?" Artichokes! They are a great veggie, very nutrient dense, and easy to make.

Ingredients:

# of artichokes (1 per person, of really large you can share)

boiling water

red wine vinegar

Directions:

Get out your biggest pot, bring it to a boil. Trim your artichokes with kitchen scissors and/or a knife (so that it looks like the one in the picture). You want a fresh cut on the stem, and you want to cut off all the prickles on the tips of the leaves. When the water is boiling, I put a few splashes of vinegar in the water and then- in go the artichokes. (Some people add salt, oil and garlic cloves, get creative if you feel up for it, I keep things simple with these guys). Let them boil for uncovered for 30-40 minutes. To tell if they are done, stick a fork in the stem, if it's soft, it's ready to eat, if not, let them go a little longer (time will very with size of artichoke). You can also pull off a leaf, it if pulls off easily, they are done! Ta-da, how easy was that? 

Serve: I like mine plain, my husband eats his with lemon juice and butter... whatever floats your boat I guess!

Firestone Fries...

Firestone Fries 

(small wedges with mini potatoes)

Fry Sticks with Large Potatoes

If you have been to San Luis Obispo, then you have most likely visited Firestones, and if you've visited Firestones, then you have had their DELICIOUS fries! Well, here's my tastey/healthier version of the little guys! They are so simple!!!

Ingredients:

4 large russet potatoes (brown ones)

olive oil 

Lawry's Seasoning Salt

Directions:

Preheat your oven to 425. Scrub your potatoes well (you don't have to peel them) and begin chopping them into strips (or wedges if you prefer). The key here is to make them all the same size for equal baking time. Once they are all chopped, put them in a bowl, drizzle olive oil over them until they are equally coated, put parchment paper on a cookies sheet (or 2 sheets if you need both) there should only be one layer of them- don't let them sit on top of one another. Cook those bad boys for about 35 minutes or until they are golden brown (stab them with a fork to make sure they are soft enough, the time will depend on how thick your slices are). When you take them out, give them another good shake of the Lawry's, mix them up, then taste to make sure they are seasoned enough for your liking! If so, serve hot!

Serve with: these go great with burgers of course, but compliment a salad wonderfully- like the steak cobb!

Squash Side Dish

Ingredients:

2 Yellow Squash

2 Green Squash

(or any combination of the above)

Red Onion

Salt

Pepper

Butter

Olive oil

*Shredded Parmesan Cheese

Instructions:

Chop 1/4 of a red onion, and put it in a frying pan with a tablespoon of butter and a drizzle of olive oil. Saute the onion for about 3-5 minutes until tender or browned. While that is going on, wash your squash, cut off the ends, slice the squash down the middle and then cut it into 1/2 pieces. Once your onion is tender, put the squash in the pan and let brown for 5-7 minutes, stirring occasionally so not to burn. In the last minute or two, throw a handful of shredded parmesan cheese on top and let melt-  or leave it plain- and serve as a side dish!

Options to serve it with...

Serve this dish with chicken or beef, it's a quickie, so it comes in handy in a pinch! You can also grill strips of it on the BBQ if you already have that going and when you pull it off, you can throw some cheese on it to melt while it is still piping hot!

Simple Asparagus

Ingredients...

Asparagus (as many as you need to feed the fam)

Olive oil

Salt

Pepper

Garlic Salt

Shredded Parmesan Cheese

Instructions:

Wash your asparagus, trim off the bottoms, and if you have an extra minute, use your peeler to peel the last inch of the asparagus so that it stays tender. After they are prepped, drizzle olive oil over them (I put them in a bowl or shallow dish, and roll them around so they all get a light coat of olive oil) then sprinkle the salt, pepper, and garlic powder to your liking, and pop them in the oven for 10 minutes. After 10 minutes, test them with a fork, if they are close to your liking for tenderness, sprinkle on a handful of shredded parmesan cheese, put them back in the oven for 3-5 minutes to let the cheese melt. Delicious! 

Options to serve with:

They are a great compliment to any meal as the veggie dish, I personally like them along side of the sweet potato fries!