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Archive for the ‘Side Dishes’ Category

Sweet Potato Coconut Casserole

Thanksgiving is in a few weeks so last night we had a “dry run” where I tested some new recipes. This recipe is a modified version of one I found online, mostly I removed all the sugar from the original recipe, swapped our real milk for coconut milk, and made it a bit thicker. I can’t imagine how sweet the original recipe was, but this one is just the prefect amount of sweetness. Enjoy!

Thanksgiving Dry Run

Thanksgiving Dry Run

Serves 6

Ingredients:

  • 4-5 medium sized Sweet Potatoes or Yams ~ 3-4 cups when cooked
  • 1 stick butter
  • 1 t Vanilla
  • 1 t Dark Rum
  • 1 t freshly squeezed lemon juice
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 3 eggs, beaten
  • ~1.5 cups coconut milk
  • 1/2 cup Unsweetened shredded coconut (optional, add more if you like)

Directions:

  1. Roast sweet potatoes on a foil lined baking sheet in the oven at 400 degrees for about 1 -1.5 hours. (Until they are cooked through)
  2. After cooling slightly, scoop insides into a bowl and mash with 3/4 of the butter. (Make sure you do this when the potatoes are still warm so the butter melts in.)
  3. Add the vanilla, rum, lemon,  cinnamon, and nutmeg
  4. In a separate bowl beat the eggs together with the coconut milk. Stir in the coconut if using it.
  5. Slowly mix the egg mixture into the sweet potatoes. The ending result should be fairly soupy.
  6. Butter a baking pan (8×8 or larger), and add the sweet potatoes. Top with the remaining butter.
  7. Bake at 400 degrees for about 45 minutes, until the top starts to become golden.

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This broccoli has become a staple in my house, we make it at least once a week, and no matter how much gets made there is never any leftover. You don’t have to make it with all the ingredients, for instance sometimes we realize we don’t have cheese or lemon and make it with just garlic. Or make it with out garlic and just lemon, it’s really versatile. My quick cheat for when I am in a rush is buying a package of pre-cut broccoli at Whole Foods and pairing this with a roasted chicken, a fast yet wonderful meal!

The Best Broccoli, Ever

Serves 2

Ingredients:

  • 1 large head of broccoli, cut into bite sized florets (or one bag/container pre-cut broccoli)
  • 3-4 cloves garlic, minced (more if you really like garlic, less if you don’t)
  • 1 T Olive Oil
  • 1 lemon
  • Parmesan cheese

Directions

  1. Place oven rack on second slot down from broiler (ie, about 1/3 of the space from the top of the oven) and turn on broiler.
  2. Toss cut broccoli and garlic with olive oil. Spread on an oiled baking sheet. Place baking sheet under broiler
  3. After 5 minutes remove baking sheet from the oven and flip the broccoli. Return baking sheet to the oven. Repeat this process every 5-7 min until broccoli is crispy and brown on the outer portions.
  4. Gather broccoli in a pile in the middle of the tray. Grate Parmesan on top of pile (about 3-4T worth.)* Zest about half the lemon peel onto the pile. Toss so that the lemon and Parmesan are incorporated.
  5. Serve and eat immediately.

*You can easily skip the Parmesan if you don’t eat cheese/don’t have any. It still tastes delicious ūüôā

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I have¬†to admit it, I am obsessed with this salad. It combines everything I love about spring; strawberries, avocado and crisp lettuce! It’s super easy to throw together and people always go back for seconds. I love making this with dinner, then¬†taking the leftovers in for¬†lunch (either as a side or with a roll and some grilled chicken.)

The photo below is the salad without the dressing, I usually serve the dressing separately so that people can decide how much they want. Also serving the dressing separately makes it easier to serve this the next day as leftovers since salad that sits with dressing is not as appealing.

Spring Salad with Avocado, Strawberries and Almonds

Ingredients:

  • 4 cups Red Leaf Lettuce or Spinach
  • 1 Ripe avocado
  • 1 pint Strawberries, sliced
  • 1/2 cup almond slivers or slices

Directions:

  1. Add Lettuce to serving bowl
  2. Add avocado, strawberries and the almonds

Shallot and Mustard Dressing:

In a small bowl whisk together

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Sea Salt
  • 1 teaspoon stone ground mustard
  • 1 Tablespoon finely diced shallot

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Once you make your own humus¬†you will never go back to the store-bought¬†stuff, it’s far too expensive and not as fresh and¬†delicious! Humus¬†is very inexpensive¬†and super easy to make, plus it pleases a¬† crowd. This humus¬†has a light roasted garlic flavor, if you want a more intense flavor¬†add more roasted garlic, for plain humus¬†omit the roasted¬†garlic, you could also replace the garlic with roasted red peppers or roasted jalapenos.

Garlic Roasted humus

Ingredients

  • 1 can Chickpeas (also known as Garbonzo beans)
  • 2 Tablespoons Tahini
  • 8 cloves Garlic
  • 5 Tablespoons lemon juice
  • 1 Tablespoon¬†Sea¬†Salt
  • 3 Tablespoons Olive Oil

Directions

  1. Set oven to broil. Peal 6 of the garlic cloves, place on baking sheet and broil for about 10 minutes (or until golden brown). Once finished set aside to cool.
  2. Peal and smash the remaining garlic.
  3. Drain chickpeas, reserving liquid.
  4. Combine all ingredients (except for chickpea liquid) in food processor.
  5. Turn on and process until smooth. The humus will be grainy at first, add reserved chickpea liquid, about 1/8th of a cup at a time, until it reaches a smooth consistency.

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For the past year or so I’ve been trying to locally and in season, I have to admit my weekly Full Circle Farm weekly fruit and vegetable box helps. It also provides a great challenge to find new recipes, especially in the winter when there are not many types of locally grown veggies. Swiss chard is one of those vegetables I get almost every week for seemingly months on end, and this is one of may favorite low work recipes that‚Äôs tastes delicious and is pretty easy to make after a long day at work when I just want to get home and eat something nutritious.

I found this recipe in Bon Appetit magazine, but have adapted it, cutting out the radicchio¬†and pine nuts (mostly because I didn’t have them when I first made this recipe) and adding more of the much-loved garlic.

 

Braised Rainbow Chard with Currants

Makes about 4 servings

Ingredients:

  • 1-2 bunches Rainbow Chard
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 2 Tablespoons of red wine vinegar
  • 4 tablespoon dried currants

Directions:

  1. Cut the ribs (stalks) from the chard, then cut up into 1 inch pieces. Put aside.
  2. Slice leafs into 1 inch strips and then again into about 1 inch squares.
  3. Melt butter with oil in a large pot over medium heat
  4. Add onion and garlic, cook until onion is tender, about 5 minutes.
  5. Add chard ribs and cook until tender, about 6 minutes.
  6. Working in batches if pot is not large enough add the chard leafs. Stir until wilted, about 8-10 minutes
  7. Add vinegar and currants, season with salt pepper and more currants.
  8. Turn heat to low and cook at least another 5 minutes, you can leave this dish on low for about 30 min longer if you are waiting for other dishes to finish up

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