Here is an easy to make nutritious and delicious side option.
- 2 medium sweet potatoes
- 1 1/2 Tablespoons olive and coconut oil
- 1 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- Wash and scrub potatoes leaving the skins on.
- Cut the potatoes into 1/4 to 1/2 inch sticks or cubes and set aside
- Mix together the spices and oil
- Add the potato sticks to the mixture and coat well
- Lay onto a cookie sheet and bake for 30 to 40 minutes.
- Stir them halfway through cooking.
Please share your recipes with us. This Spanish rice can complement a variety fish. Submitted by Ryan at Westinghouse. Thank you, Ryan!
- 1 cup chicken broth
- 1 cup tomato sauce
- 6 slices bacon
- 2 onions, diced
- 1 cup uncooked white rice
- 2 tomatoes, diced
- 2 green bell peppers, diced
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (10 ounce) can sliced black olives, drained (optional)
- 1 (10 ounce) can whole kernel corn, drained (optional)
- In a small saucepan over medium heat, combine chicken broth and tomato sauce.
- Bring to a boil while cooking the following:
- In a large skillet over medium heat, cook bacon until evenly brown.
- Chop bacon, and set aside, reserving a small portion of the bacon fat.
- Add onion to skillet, and saute until tender.
- Stir in rice, and cook until lightly browned, 3 to 5 minutes.
- Pour in boiling chicken broth and tomato sauce.
- Add diced tomatoes, green peppers, and chopped bacon.
- Season with chili powder, salt, and pepper.
- Cover, and simmer for 30 to 40 minutes.
- Stir in black olives and corn.
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Polenta is served in various parts of the Mediterranean. Some great things about this recipe are that it does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.
- 9 ½ cups chicken broth
- 2 cups yellow cornmeal
- 1 cup grated Parmesan cheese
- 3 Tablespoons butter
- 1 teaspoon onion powder
- Bring chicken broth to boil in heavy large saucepan.
- Reduce heat to medium.
- Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes.
- Remove from heat.
- Stir in Parmesan cheese, onion powder and butter.
- Season polenta to taste with salt and pepper.
A perfect side dish to complement a variety of meals.
- ½ cup red bell pepper, chopped
- ½ cup green onions, sliced
- 2 Serrano chilies, deseeded and chopped
- 2 tablespoons butter
- 1 ½ cups milk
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup white hominy quick grits
- 1 ½ cups Monterey Jack Cheese, shredded
- In a skillet melt butter and saute the bell pepper, onions, and chilies until the pepper is tender.
- In a large saucepan heat the milk, water, salt and pepper to boiling.
- Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
- Simmer uncovered, stirring frequently, until thick, about 5 minutes.
- Stir in the bell pepper mixture and cheese.
Talk about a nutrition powerhouse… Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!
- 1 cup quinoa
- 14.5 ounces chicken stock
- 3 tablespoons water
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¾ teaspoon dried thyme
- Salt to taste
Continue reading “Quinoa with Herbs”
Try this dish! You may end up considering having it as a side dish
that is part of your regular rotation or even as a side to a special holiday meal.
- 6 medium carrots
- 1 Tablespoon butter, melted
- ¼ teaspoon salt
- ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped
- Slice carrots into half inch slices.
- Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
- Combine remaining ingredients, toss with carrots.
Sample this recipe and see if you’d consider it as a side dish for the Thanksgiving feast!
- 1 pound carrots
- ½ cup dry white wine
- ½ cup water
- 1 Tablespoon white vinegar
- 1 garlic clove, crushed
- 1 bay leaf
- 6 Tablespoons olive oil
- 1 teaspoon mustard
- Peel the carrots, and cut them into thin rings.
- Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
- Bring to a boil and; add the carrots.
- Boil for 8 minutes.
- Pour the ingredients into a bowl and; stir in the mustard.
- Season with salt and pepper to taste.
- Leave to stand for at least 6 hours.
- For the fullest flavor, let it stand for a couple of days.
For more information: Click here to visit Will Clower’s website.