Feeds:
Posts
Comments

Posts Tagged ‘Side Dish’

Brilliant Sauteed Broccoli

I am a little spoiled when it comes to vegetables: in Brazil we have a big variety and all vegetables taste wonderful. I think broccoli in the US doesn’t have any taste … but I found out that baby broccoli tastes much better. So I am using it in this recipe. You may think baby broccoli is expensive but in the end, I think the cost ends up being the same as the regular broccoli, because you pay for the super thick stems. With baby broccoli you use everything.

This method of cooking (blanching/shocking) is very good: the final consistency of the broccoli is very nice and its color, awesome! Instead of brown sugar and red pepper flakes I just added some garlic powder when sauteing. I didn’t use Parmesan cheese either. See the original recipe here.

(more…)

Read Full Post »

I never paid attention to parsnips before so it wasn’t until a couple of months ago that I found out that this wonderful root is delicious and versatile. They are great for making chips, fries, puree etc.

(more…)

Read Full Post »

Kale Chips

I found this recipe at the James Beard Foundation site. I used lacinato kale (or Tuscan), which is very delicate so I didn’t remove the stems or chopped the leaves. You can make this recipe with any kind of dark greens, such as kale or collard greens. I skipped the cayenne pepper.

(more…)

Read Full Post »

Lamb chops were on sale and they looked delicious, so we bought a rack. I just sprinkled them with kosher salt and pepper, some onion and garlic powder. Then let them come to room temperature and grill them for 4 minutes each side, covered with a foil or the grill cover, for medium rare. Cook 6 minutes each side for medium. Let rest for 10 minutes before serving.

I served the lamb with yucca puree and broccoli rice. If you would like more information on how to cook yucca root, please let me know. Sometimes I find it at the grocery store then I buy it right away.

Broccoli rice is a favorite at my parent’s house in Brazil, specially to go with “bacalhau” (salted cod). Everybody loves it. There was never enough. Its obvious Portuguese flavors goes well with fish or meat. Note: a very good olive oil is important for the success of this dish. I also used purified water and Himalayan salt.

(more…)

Read Full Post »

These pancakes were delicious! I made half the recipe but I should have made a whole one, as my husband came looking for seconds, and there was none left!

I used coconut oil instead of olive oil and skipped the chili and the curry. No zucchini flowers either. I served it with the Mar-a-Lago Turkey Burger (see the recipe here), which has a lot of flavor, so I seasoned it with just a bit of garlic powder and some chopped cilantro in place of the garam masala.

If you are serving this dish “standalone”, I recommend that you use all the spices (except the chili and curry, if you are doing the elimination diet).

This recipe is very versatile, I think it should be really good with carrots or other vegetables and any combination of spices and herbs. Besides the burger, I also served it with some chopped red cabbage and carrot salad.

(more…)

Read Full Post »

I just wanted something to go with the Chicken Tagine. You may have noticed I am in my red quinoa phase. LOL, I go through phases with one ingredient then I forget about it for a long time. I also used some left over black lentils but these are totally optional. Garbanzos sound like a good match to quinoa, and what about something “green”… zucchini perhaps?

Since the Chicken Tagine is very rich in flavors, I wanted a dish that tasted almost “neutral”, so I decided not to add any herbs or spices, just a pinch of cinnamon. But if you are making this dish “standalone” I would recommend adding some lime, lime rind, parsley and cilantro.

(more…)

Read Full Post »

I skipped the coconut part of the recipe, just baked thin slices of plantain. But I think the coconut would taste really good, it just wouldn’t pair well with the food I am serving it with.

I served it with Steamed Fish with Lime and Black Beans and brown rice.

For the fish, I followed the recipe for Steamed Fish with Lemon and Capers over Zucchini Strips but skipped the capers, parsley and zucchini. For the Beans, I followed this recipe.

(more…)

Read Full Post »

We like to have lunch at the Whole Foods close to our house on Sundays: it used to be a Wild Oats and it still has that neighborhood kind of feeling to it. They recently added a variety of grains to the salad bar which is a very attractive feature. Black lentils and red quinoa came up as a combination of flavors that I got addicted to. I had some leftover red quinoa from the Tabbouleh I made last Sunday, so I decided to make this dish which turned out really good. It is very versatile. You can complement it with some braised dark greens, a protein, such as fish, or avocado slices. You can also drain the lentils and use them as part of a salad.

(more…)

Read Full Post »

The original tabbouleh recipe is made with bulgur wheat which is not gluten free. Substituting it by red quinoa makes the dish lighter and the result is delicious! This is a great way to get the vegetables to the family table.

I served it with Coho fillets and baby broccoli.

(more…)

Read Full Post »

Just thinly slice some English cucumber and sprinkle with sea salt. Let rest for about 10 minutes and squeeze well. Thinly slice some Napa cabbage, mix it in a bowl with the cucumber. Dress with sea salt, apple cider vinegar, sesame oil. Sprinkle with sesame seeds.

Read Full Post »

Green Quinoa

I am a little obsessed with pesto sauce these days, I guess that I am realizing it’s so delicious, healthy and versatile. I love pine nuts, but I decided to try to make this dish with almonds just for a change. I used blanched almonds but you can use slivered, whole etc. It turned out really good!

If you need help on how to cook quinoa, check this blog, Food and Style. This blog is wonderful, it’s worth taking a look!

(more…)

Read Full Post »

I tried to make a different kind of bean or legume each day during this vegan week, I guess I almost did it. Today is my last day of the vegan week and I will not cook as I have lots of leftovers in the fridge, from lentils, yellow split soup to black-eyed peas.

I love black-eyed peas. I usually make this dish with tomatoes and yellow bell peppers. Actually the combination of vegetables I used turned out pretty good. You can use any crunchy vegetable such as carrots and turnips for example. I cooked the beets very slightly so they were a little crunchy. My husband loved this dish so much he even asked if he could take it to the office for lunch!

(more…)

Read Full Post »

I just put together some greens, yellow beets (I love them, and they don’t stain everything as red beets do), heart of palm, sprinkled with slivered almonds, sesame seeds, sea salt, black pepper, lime and olive oil.

Read Full Post »

I served this vegetable dish as a side for some biriyani leftovers from yesterday. This dish is originally made with potato and cauliflower. I made a version with cauliflower and parsnip. And no chili. It turned out pretty good.

This recipe was adapted from “Potatoes and Cauliflower with Peas” (From Curried Flavors, Maya Kaimal MacMillan).

(more…)

Read Full Post »

I am using vegetables that looked good at the store today, but any winter vegetable can be used. You can also use any herbs or spices, such as basil, oregano, parsley, chives, cumin etc.

(more…)

Read Full Post »

Roasted Asparagus

(more…)

Read Full Post »

Oven-Baked Sweet Potato Fries

4 Servings

Ingredients:

1 1/2 pounds sweet potatoes (about 2 large)

1 tablespoon olive oil

1/2 tsp. sea salt

Directions:

Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges or ½ inch wide strips. In a large bowl, combine the cut potatoes, olive oil, salt, pepper. Toss until potatoes are evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through — about 30 minutes. Turn every 10 minutes with a spatula, carefully. Serve immediately.

Read Full Post »