Tag Archives: side dish

May 1, 2013 · 6:41 am

Simple Slaw Salad with Salmon

simple slaw with salmon

Meet my new favorite meal for spring. This plate has so much good stuff going on I’m not even sure where to begin. You’ve got your omega-3s in the salmon, and an extra anti-inflammatory boost from covering the fish in curry powder. Pair that with a slaw of raw veggies in all their glory, pure and unwilted delivering enzymes, nutrients and a delicious crunch. Oh, that crunch…

simple slaw

Raw foods can be so refreshing this time of year and adding them to your meals adds a whole list of health benefits including improved digestion. Foods that are raw come with enzymes which help to get the whole digestion thing started. That means your body doesn’t have to work as hard to break the food down all on its own. And you know what that means? More energy for you!

Healthnuttiness aside, what I love about this is you can make the slaw salad ahead of time (it’s actually even better the next day) and, if you plan it right, have dinner and lunch (or lunches) covered. Cook once, eat twice!

salmon

As for the salmon, it doesn’t get any easier than sprinkling on a little curry powder and sticking it under the broiler. I said this is my new favorite meal for spring for a reason… no cooking. no clean up. no reason not to be outside playing!

Simple Slaw Salad and Salmon

Ingredients

1/2 head of Napa cabbage, grated
6 carrots, grated
1 bunch basil, thinly sliced
3 limes, juiced
2 tbsp extra-virgin olive oil
2 salmon filets
curry powder
salt and pepper

Directions

In a large bowl, combine cabbage, carrots, basil, then toss with lime juice and olive oil. Add salt and pepper to taste.

To start the salmon, heat the broiler. Place filets on a foil-lined baking sheet skin side down and dust the tops of the fish with curry powder to just cover the filets and sprinke with salt and pepper. Broil salmon 6-8 minutes.

Serve slaw topped with salmon and enjoy!

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April 11, 2013 · 8:23 am

Spring Quinoa Salad and the Four-Hour Vacation

quinoa-picnic

I decided something a few weeks ago. ”Nothing” deserves a much higher place on my priority list. Recently we were given a rare gift – an extra weekend day, with no set plans and nowhere to go. Sure, the ever growing to-do list was still there. But the hubs and I decided to set it aside, pack a picnic and a deck of cards, and head to the park to check out Dallas’ new social oasis in the city – Klyde Warren Park. Side note for Dallas residents: If you haven’t been yet, I highly recommend making an afternoon out of it. It will make you excited for Dallas. Just go, you’ll see…

We parked it for about four hours. We ate lunch, listened to music (they were setting up for a concert that night), people watched, took silly pictures, played cards and just veged. It was like a little four-hour vacation. And it was for no reason other than to spend some time together doing nothing. It was awesome.

picnic

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IMG_3191park-trip

I decided to make a spring resolution to take more four-hour vacations. I realize resolutions are typically made at the beginning of a year, but I’ve always found the change of seasons to be the best time for a shift in routine or perspective. It’s a time for cleansing, renewal and starting fresh.

Speaking of fresh… I’m excited to share this delicious spring quinoa salad I made for our picnic. This was the first really springy-tasting dish I’ve made this year. I love that transition when you first have those foods and flavors that tell your taste buds its time for a change. What are your favorite spring meals to make?

Spring Quinoa Salad with Asparagus, Radish and Basil

Ingredients:

4 cups cooked quinoa
1/2 bunch asparagus, cut into 1 in. pieces
1/2 cup thinly sliced radish
1/4 cup thinly sliced basil
1/2 cup frozen whole kernel corn, thawed
juice from 1 lemon
3 tbsp olive oil
salt and pepper

Directions:

Heat olive oil in skillet over medium heat. Add asparagus and sautee until tender. Add radish slices and corn and continue to cook 2-3 minutes until heated through. Stir in quinoa. Remove from heat, add basil.

In a small bowl, combine lemon juice, olive oil, salt and pepper. Pour over quinoa mixture and stir to mix evenly with dressing.

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June 21, 2012 · 9:20 pm

Green Lentil Dahl

It may not be the prettiest of meals, but for a simple dinner on the quick, cheap and healthy, it’ll do just fine. This has become a go-to at our house when the fridge is bare and dinner comes down to pantry staples. It’s called dahl, an Indian lentil dish that’s strong in flavor and low in maintenance. Not the most pleasing to the eye, but what it lacks in presentation it makes up for in flavor. And did I mention it’s quick… and cheap?…

Super-Power Spice
It’s the spices that really make dahl, dahl. The lentils are cooked with tumeric — a spice that’s been used to treat everything from bug bites to congestion to menstrual cramps. The vibrant yellowy-orange powder is a staple in Indian cooking, though it was originally thrown in as a preservative to make curries last longer. Sure enough, the same way tumeric kept the curry from going bad, it works to protect the living tissues in our bodies. And looking at the health stats for people in India and Pakistan, there’s something to it. They have substantially lower rates of cancers, particularly colon cancer. Perhaps they’re on to something…

For centuries, tumeric has been used as a potent medicinal herb in Chinese and Ayurvedic medicine for its anti-inflammatory, anti-viral, anti-bacterial, anti-fill-in-the-blank properties. Let’s just say it has super powers. And what have we Americans traditionally use this cure-all for? To make stain-your-clothes yellow mustard. Huh.

Tumeric brings balance to the body as a warming and bitter herb. It helps with protein digestion and also works to decongest the liver and protect it from toxins. As an anti-inflammatory, some say it’s comparable to Hydrocortisone or Motrin. And if you want to up the ante, add a little black pepper. As if super powers weren’t enough on their own, the synergistic combo makes tumeric 2,000 times more potent. Whoa.

Lentil Love
Spices bring these bad boys to life, but on their own they’re worth talking about too. Lentils are one of the best vegetarian sources of protein and are a fabulous alternative to beans as they take half as much time to cook. They come in several varieties in different colors and sizes. They’re good for the heart and cardiovascular system and stimulate the adrenal system. Of course they’re also low in calories and fat, but filling. Adding spices – particularly cumin, coriander and ginger – help to make them easier to digest as well (you’re welcome).

Eat dahl in a bowl with brown rice (the combo makes a complete protein) or add some sauteed veggies to the mix. For something warming, hearty and spicy, look no further…

Green Lentil Dahl

Ingredients

1 cup lentils, uncooked
2 cups vegetable broth
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
1 tbsp olive oil
1 onion, diced
1 1/2 tsp cumin, whole seeds or ground
2 whole cloves
dash pepper, to taste

Directions

In a large pot, place the lentils and vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.

In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion, cumin and clove and stir to combine. Cook for 4 to 6 minutes, until onion is soft. When the onion begins to brown, add to the lentils, and allow to simmer for at least 5 more minutes.

Add a dash of pepper and more salt, if desired, and serve on it’s own, or with rice, veggies or both.

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November 2, 2011 · 7:46 pm

Roasted Brussels Sprouts with Red Onion and Walnuts

I promised the other day that I’d be back with the recipe for those roasted Brussels sprouts that went on the side of my acorn squash. So here goes… First though, I feel we must address their reputation. Of all the vegetables out there, I can’t think of another that is as despised as Brussels sprouts. But these bite-sized crucifers have undergone a sort-of image refresh, if you will. They seem to be on every restaurant’s list of sides these days. Still, I can’t help but associate them with TV sitcoms and kids at the dinner table hiding their Brussels sprouts in napkins, plants, dog bowls, even their own cheeks until they could escape and spit them out. Brussels sprouts for dinner was pure torture in TV land. But perhaps June and the other TV moms were going about it all wrong…

There is a right and wrong way to prepare Brussels sprouts and other leafy greens. Boiling and steaming can cook and literally drain the life right out of them. With this method though, you just might turn a hater into a lover. Roasting Brussels sprouts brings out a sweetness in them, especially when combined with another complimentary sweet flavor, like the red onion here. And the walnuts add a little extra nuttiness and crunch, plus a healthy dose of omega-3s. Brussels sprouts alone are veggie superstars. A relative of broccoli, cabbage, kale and cauliflower, all of these vegetables are known for being cancer fighters. And when they’re combined with onions, not only do you up the flavor, but you also up the ante. The two work together to detoxify, clean the system, and remove toxins from the body. Try getting more of the combo into your diet, and then if you really want to get crazy, throw in some mushrooms too.

Roasted Brussels Sprouts with Red Onion and Walnuts

What you need:

1 bunch Brussels sprouts, halved
1 small red onion, cut into crescents
1/2 cup walnuts, chopped
2 tbsp extra virgin olive oil
salt and pepper

What you do:

Preheat oven to 400. Combine Brussels sprouts, red onion, walnuts in a bowl and mix in olive oil until evenly distributed. Sprinkle with salt and pepper and spread mixture out on a rimmed baking sheet. Roast until slightly browned, about 20-25 minutes.

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May 8, 2011 · 9:02 pm

Emerald City Salad

This recipe comes from one of my favorite IIN cookbooks  - Feeding the Whole Family. I love it because it’s full of simple basics like how to cook different grains, beans and simple blanched vegetables. And then it builds on the basics to create delicious, simple whole food meals. I’ve mentioned before that I love salads with lots of stuff in them. When I make a salad, lettuce is just one ingredient in a mix of lots. You gotta keep it interesting. And this Emerald City Salad certainly is. Kale by itself is… well, I’ll be honest, it’s not good. But when prepared correctly it can be absolutely delicious. I’ve never been much of a fan of it raw, but in this salad it works. The difference is in the combination of flavors and lemon to soften it. Plus it’s so colorful – really bright and vibrant. When it comes to food, the more colors the better! And all that color makes for one gorgeous side dish… and a great way to get in more greens.

Emerald City Salad

What you need:
2 1/2 cups water or vegetable or chicken stock
1 tbsp butter
1 tsp sea salt, divided
1 cup wild rice
1/4 cup lemon juice
1/4 cup olive oil
1 clove  garlic, minced
1/2 cup chopped fennel bulb, core removed
1/2 red or yellow pepper, diced
1/2 cup chopped red cabbage
1/2 cup chopped Italian parsley
2 cups very finely chopped dark, leafy greens
salt and lemon to taste
Pecorino or Gorgonzola cheese, for garnish (optional)

What you do:
Bring water to a boil. Add butter, 1/2 tsp of the salt, and rice. Bring to a boil again, cover, lower heat, and simmer 60 to 65 minutes.

Combine lemon juice, olive oil, garlic and remaining 1/2 tsp of salt in a large serving bowl. Add fennel, red pepper, cabbage, parsley, and greens and toss thoroughly.

Once the rice is cooked, cool until it stops steaming but is still warm. Place it on top of the dressed vegetables. Allow rice to cool and then toss with vegetables. Adjust to taste, adding salt or lemon according to preference. Garnish with cheese if desired.

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March 30, 2010 · 9:45 am

Roasted Root Vegetables

Things like potatoes and butternut squash are the perfect solo dinner in a pinch. I keep a stash on the counter and pop one in the mic for a quick dinner at least once a week with a salad or some greens on the side. Prep/cook time is about 5 minutes. Can’t beat it. I went a little nuts at the store a few weeks ago and loaded up the cart with root vegetables. Maybe I had in the back of my mind that they’re nearing the end of their prime, or perhaps my intuition was spot on that it would snow on the first day of spring. And that I’d end up craving something starchy. I’ve been traveling a lot these days though and most nights I’m not even at home to use the mic. So those roots I bought were just taking up counter space. As of Tuesday I had three days to make them disappear before heading back to New York. So I decided to just roast them all. I had them for dinner on Tuesday, in a a salad on Wednesday and then an impromptu dinner of roasted potatoes combined with spinach, black beans and avocado. Not sure what you call that, but it was delicious.

Roasted Root Vegetables

Here’s what you need:

6 Yukon gold potatoes, cubed
1 large sweet potato, cubed
1 butternut squash, cubed
1 yellow onion, cut into crescents
extra-virgin olive oil
salt and pepper

Here’s what you do:

  1. Preheat oven to 400°.
  2. Combine root vegetables in a large bowl with the onion. Drizzle olive oil over the mixture and toss to coat vegetables with oil. Mix in a little salt and pepper. You can also sprinkle in some thyme or rosemary to add more flavor (optional).
  3. Spread vegetables out evenly on two baking sheet.
  4. Bake at 400° for 30-45 minutes, or until vegetables are browned.

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November 23, 2009 · 8:24 pm

For the Love of Mac & Cheese

Last night my roommates and I hosted a macaroni and cheese cook-off. The only thing healthy about this was the green beans we made as a side/palate cleanser. Actually, I take that back. There’s nothing wrong with a little pasta, cheese and milk when it agrees with you. These dishes were made with real, wholesome ingredients. And that’s perfectly healthy … you know what I’m going to say, right? … “in moderation.” But making it your entire meal like we did last night … not so healthy. Nevertheless, I’m sharing this because who doesn’t love mac & cheese? We’ve all got to splurge every now and then. What else is Thanksgiving week for?

The winner was Mac & Cheese Cupcakes (our apartment’s creation). We think the bite-size minis would make a perfect party horderve (pictured top left). Other contenders ranged from the classic elbow mac and cheddar, to the gourmet: Martha Stewart’s cafe macaroni and cheese (pictured bottom left). The top right picture is of our entire spread. There would have been enough food to feed ourselves (eight mac & cheese-loving girls) and then put that guy on Man vs Food to shame. There were a lot of leftovers.

In the end it was the crispy edges on the cupcakes that gave them a leg up over the rest (pictured bottom right). The recipe (slightly adapted) from Epicurious is below. Enjoy, “in moderation.” Come to think of it, these individual servings help make that whole moderation thing a little easier too. That is, if you can stop at just one.

Mac & Cheese Cupcakes

Here’s what you need:

  • 8 ounces small elbow macaroni
  • 1 1/2 cups whole milk
  • 2 tbsp cornstarch
  • 1 tsp dijon mustard
  • 1/2 tsp freshly ground black pepper
  • 2 cups sharp cheddar
  • 1/2 cup Parmesan
  • 2 tbsp chives, snipped
  • butter
  • olive oil
  • breadcrumbs

Here’s what you do:

Preheat the oven to 325 degrees. Cook the macaroni according to the package, until tender. Drain and toss with a little olive oil and set noodles aside.
Butter cupcake pans (2 large or 4 mini) and sprinkle with breadcrumbs, then set aside.

In a large sauce pan, whisk together the milk and cornstarch until it’s well blended. Bring to a boil over medium heat, stirring often. Stir in the mustard, pepper, and salt. Reduce heat to low and simmer until thickened. Once thick, stir in the cheddar cheese until it’s melted and smooth. Fold in the macaroni. Then stir in the chives.

Spoon macaroni and cheese into the cupcake pans. Sprinkle with Parmesan cheese, then dust tops with breadcrumbs.

Bake until golden brown on top, about 15-25 minutes.

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September 18, 2009 · 10:45 am

Goodbye-Summer Couscous

The last official day of summer is Monday. :( Tear. I really can’t believe it. Where did you go, summer? Come back … I’m still pale!

I’m not prepared for it to start getting dark at 6 p.m. And I’m really not ready to say goodbye to my loves: strawberries, peaches and, oh it breaks my heart, ….tomatoes. I know I’ll get over you when I have a sweet potato or some winter squash. But for now I’m sad. It’s like realizing Christmas is over, or knowing you have to wait a whole year for the next season of “Lost.”

So here’s one last tomato fix. When I followed the recipe for this lemon-basil couscous it had way too much onion and lemon. So here’s a scaled back version. I also swapped in cherry tomatoes because I love the red and yellow mix. And they’re just cute.

lemmonbasil couscous

Here’s what you need:

1 cup (or package) whole wheat couscous
1 cup water (1-1 ratio to couscous)
1 can garbanzo beans (chick peas)
1/4 cup fresh basil, chopped
1/2 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup lemon juice
1-1/2 tsp salt
1/2 tsp pepper

Here’s what you do:

To prepare the couscous, boil 1 cup of water with 1 tsp salt in a medium pot. When the water comes to a boil add 1 cup (if making more, adjust water to 1:1 ratio) couscous, remove the pot from heat, cover, and let stand 5-10 minutes. When the couscous is done all the water will be absorbed and you can fluff it with a fork. Stir in a few drops of olive oil to prevent the grains from clumping.

Transfer couscous to a large bowl and mix in all the other ingredients: garbanzo beans, red onion, tomatoes, basil, lemon juice, salt and pepper. Put it in the refrigerator to chill at least 1 hour before serving.

This yields a big bowl’s worth so you can make a lot, store it in the fridge and have it for a few days.

So long summer, until next year….

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September 2, 2009 · 8:32 pm

It’s Art

There is something so incredibly satisfying about taking a few ingredients, mixing them together and creating something delicious (especially when all the ingredients are already in your kitchen). It’s art. This was the thought that passed through my head as I stirred together the black bean and corn Mexican Explosion I had just so masterfully made into a meal. Then I proceeded to pour (dump would also be appropriate) the fully-opened pepper all over it. Lovely. One might swear, but all I had in me was a pout. Luckily I had made a lot. Crisis was averted with a little brush off and a stir. It tastes pretty good… if you like pepper. I wonder if Van Gogh ever accidentally spilled the red?

mexican explosion

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August 25, 2009 · 1:11 pm

No-Pasta Pasta

The big question: What to do for dinner? It’s been a long day – work’s a beating, traffic is bumper to bumper, the house is a mess, the dog’s going crazy, and if you have kids… oh. my. god. You need something quick and easy and satisfying… NOW. And possibly a drink.

This faux pasta dish is a perfect meal for one. On the time to prep/cook scale I’d put it between a Lean Cuisine and spaghetti. It swaps noodles for veggies so you can majorly cut down the carb count while adding a lot more vitamins. And it has about 100X less sodium than a Lean Cuisine. Win. Win. Win.

no-pasta pasta

What you need:

  • 1 zucchini, peeled
  • 1 tomato, chopped
  • 1 tbsp olive oil
  • salt & pepper
  • parmesan cheese

What you do:

With a peeler, shave the zucchini into long pasta-like ribbons. Heat olive oil in a skillet. Toss in zucchini and coat with oil. Cook 3-4 minutes. Add tomatoes. Season with salt and pepper, if you like. Continue cooking 1-2 minutes. When the zucchini is tender, it’s done! Put it in a bowl. Sprinkle some parm on top. And there’s dinner!

You can also…
Use pasta sauce as a topping instead of tomatoes.
Add garlic or fresh herbs like basil and oregano while cooking.

It’s colorful, fresh and delicious. And the no-noodles twirl like spaghetti so it’s fun to eat too. Enjoy!

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