Let’s just say..
Sautéed Cauliflower and Tomatoes
that I got a little out of control with my eating habits around the holidays, so no better time than now to get back on the wagon. I love eating veggies when they have lots of flavor, and this sautéed cauliflower and tomato side dish has just that. Best of all it’s easy to make and good for you too.
Photo: Since photographing food is very tricky, I figured I’d stick with the good ol’ camera+ app on my phone.
Got this one..
Quinoa Stuffed Peppers
right off the Ancient Harvest Quinoa box. These traditional Quinoa stuffed peppers are tasty and easy to make. The quinoa mixture is great on its own, or for left overs too. This supergrain is my favorite side dish, and the Ancient Harvest site lists easy ways of incorporating it into meals. For a slightly different take on this recipe, Christie’s Corner has a no-mess tip to stuffing the pepper – check out her smart advice.
Photo: Christie’s Corner
Grilled Sweet Potatoes with Lime and Cilantro
of my dream side right here. This Bobby Flay recipe for Grilled Sweet Potatoes is rated by Food Networkas “easy”; it’s made from less than 10 common ingredients and is quite healthy. Perfect with steak, chicken or pork meals; not to mention sweet potatoes are a great change from rice (which has been my appearing on the dinner menu way too frequently). These guys only take 20 minutes, so definitely one to try during the work week.
3 sweet potatoes, unpeeled
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
1. Place potatoes in a pot of water and boil until tender.
2. Drain and let cool.
3. Slice each potato lengthwise into eighths.
4. Heat a grill to medium (or place a cast-iron grill pan over medium heat).
5. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
6. Brush the potato wedges with the oil and season with salt and pepper.
7. Grill until golden brown on all sides cooked through.
8. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Photo: Food Network
Posted in Food
Tagged bobby flay, cilantro, dinner, dinner side, food, food network, grilled sweet potatoes, healthy, lime, lunch, side dish, sweet potatoes, vegetarian
Roasted Sweet Potato Salad
take on potato salad. I came across this recipe for Roasted Sweet Potato Salad at Taylor Takes a Taste and can’t wait to try it. It seems like the perfect side dish to bring to any party, and what better time than Memorial Day weekend to try out my skills. Taylor Takes a Taste is a must read for recipes, but what I really love about this blog is that he also gives food photography tips (which is really quite hard!) See below for the sweet potato salad recipe…
4 medium sized sweet potatoes, peeled and cut into approx. 1 in cubes
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 cups fresh pineapple chunks
1 red bell pepper diced
1 yellow bell pepper diced
1/2 cup shallots diced
1 jalapeno seeded and finely chopped
1/2 cup scallions thinly sliced scallions
1/2 cup fresh cilantro chopped
1/2 cup flat leaf parsley chopped
Salt and pepper to taste
2 tbsp apple cider vinegar
2 tbsp brown sugar
zest of 1 orange
2 tsp deli style mustard (the mustard with the brown stuff in it, not the yellow stuff you put on hotdogs)
1/2 cup vegetable oil
In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425 F, until fork tender and golden brown.
In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.
Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.
Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.
Photo: Taylor Mathis Photography