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Sweet and Salty Sweet Potato Puree

Serves 10

Ingredients:

  • 5 sweet potatoes, peeled and diced in 1″ cubes
  • 1/2 c milk
  • 2 T butter
  • 2 T honey
  • 1 T + 1/4 t  kosher salt
  • 1/2 t cinnamon
  • pinch nutmeg
  • pinch clove
  • 1 cup pecans, coarsely chopped
  • 1/2 cup pecans, halved
  • 1/2 T brown sugar

Instructions:

  1. Preheat oven to 350.
  2. Bring a large pot of salted water to a boil. Boil sweet potatoes until tender, about 25 minutes. Drain.
  3. In a large mixing bowl, combine cooked sweet potatoes, milk, butter, honey. 1T salt and spices.
  4. Mix with a hand mixer on low until potatoes are mashed, about 2 minutes.
  5. Increase mixer speed to high. Mix until smooth and fluffy, about 5 minutes.
  6. Fold in chopped pecans, reserving about a tablespoon for later.
  7. Place sweet potato mixture in a 9×13 baking dish. Smooth out top.
  8. Outline border of pan with halved pecans.
  9. Sprinkle center with remaining chopped pecans.
  10. Lightly sprinkle remaining salt over entire dish.
  11. Lightly sprinkle brown sugar over entire dish.
  12. Bake, uncovered, for 25 minutes.

Fresh Cranberry Relish

Ingredients:

  • 24 oz fresh cranberries
  • 4 mandarin oranges, peeled and segmented
  • 1 medium honeycrisp apple, finely diced
  • 1 cup pecans, finely chopped
  • 2 T honey
  • 1/4 c fresh orange juice

Instructions:

  1. Sort, clean, and blanch* cranberries.
  2. Combine cranberries and oranges in a food processor. Process until cranberries are finely chopped.
  3. Add apples, pecans, honey, and orange juice. Mix well.
  4. Serve chilled.

 

*Blanching brings out the vibrant color and flavor of an ingredient by quickly dipping in boiling water and then immediately setting in iced water. The skin on the cranberries will pop, this has no affect on the quality of the finished product.

*no nitrites or other preservatives, very little salt, no refined sugars, and added vitamins and minerals.

Healthy Boston Baked Beans

serves 8-10

Ingredients:

  • 1 lb dry navy beans, presoaked overnight
  • 3/4 cup blackstrap molasses
  • 2 T pure honey
  • 1 t worcestershire sauce
  • 1 t apple cider vinegar
  • 1 T fresh squeezed orange juice
  • 1/2 cup no sodium tomato sauce
  • 1 1/2 t dry mustard
  • 2 t kosher salt
  • 1/4 t pepper
  • 1 white onion
  • 6 oz nitrite free bacon
  • 3.5 cups low sodium, organic chicken stock

Instructions:

  1. Wisk molasses, honey, worcestershire sauce, vinegar, orange juice, tomato sauce, mustard, salt, and pepper in a medium saucepan over medium-low heat until sauce begins to bubble, about 10 minutes. Remove from heat.
  2. Spray a large crockpot with cooking spray.
  3. Cut onion into thin rounds. Layer one third of onions on bottom of crockpot.
  4. Spread one third of beans over onion.
  5. Pour one third of sauce over beans.
  6. Layer one third of bacon over beans.
  7. Repeat steps 4 through 6 two more times.
  8. Set crock pot to high for 6 hours.

Israeli Couscous and Corn Salad

serves 4-6

Ingredients:

  • 1 c dry Israeli couscous
  • 1.5 c low sodium, organic chicken stock
  • 1 T extra virgin olive oil
  • 1 1/2 c fresh corn, about 2 ears
  • 1 green onion, finely chopped
  • 1 clove garlic, minced
  • pinch of red chile powder
  • dash of clove
  • 1/2 c fresh cilantro, chopped
  • 3/4 c tomato, seeded and diced
  • 2 t apple cider vinegar (optional)
  • 2 T Greek yogurt (optional)
  • kosher salt and fresh ground black pepper to taste

Instructions:

  1. Bring couscous and stock to a boil in a medium sauce pan. Cover, remove from heat, and let stand 15 minutes.
  2. In a small skillet, heat oil over medium low. Add corn, onion, garlic, red chile powder, clove, salt, and pepper.
  3. Saute corn, about 5 minutes.
  4. When couscous is ready, fluff with a fork.
  5. Stir corn, cilantro, and tomato into couscous. Refrigerate at least 30 minutes.
  6. Just before serving, wisk vinegar and yogurt together. Pour over couscous and fold in. Add salt and pepper if needed.

Sweet Potato Hashbrowns

serves 1

Ingredients:

  • 2/3 c fresh sweet potato, peeled and shredded
  • 2 T canola oil
  • 1/4 c white onion, finely chopped (optional)
  • dash garlic powder
  • pinch kosher salt
  • dash fresh ground black pepper

Instructions:

  1. Heat oil in skillet over medium high.
  2. Saute onions until translucent.
  3. Add sweet potatoes to skillet and shape into a thin patty.
  4. Sprinkle with garlic powder, salt, and pepper.
  5. Cook until browned, about 5 minutes. Flip and cook another 5 minutes. Serve immediately.

Fake and Bake Potatoes

serves 4

Ingredients:

  • 2 large, unpeeled russet potatoes, cleaned and cut in 1 1/2″ cubes
  • 2 green onions, chopped
  • 3 T melted butter
  • 1 t kosher salt
  • 1/4 t fresh ground black pepper
  • 1/4 t dill
  • 1/4 c cooked bacon, chopped (optional)
  • 1 cup fresh grated sharp cheddar cheese (optional)
  • sour cream (optional)

Instructions:

  1. Preheat oven to 375.
  2. Put potatoes in an 8×8 baking dish.
  3. Pour butter, onions, salt, pepper, dill, and bacon over potatoes and toss.
  4. Bake for 25-30 minutes.
  5. Top with cheese and sour cream.

Quinoa with Red Pepper and Cilantro

serves 6

Ingredients:

  • 2 c quinoa
  • 4 c water
  • ¾ c red pepper, seeded and diced
  • ½ c cilantro, roughly chopped
  • ½ T kosher salt
  • ¼ t fresh ground pepper

Instructions:

  1. Toast quinoa in dry pan over medium heat for 5 minutes.
  2. Add water and bring to a rolling boil, stirring occasionally.
  3. Mix in peppers, cilantro, salt, and pepper.
  4. Turn heat to low. Cover and simmer for 15 minutes.
  5. Turn heat off, let stand for 3-5 minutes. Fluff with fork and serve.

Citrus Balsamic Vinaigrette

Ingredients:

  • 1/4 c good quality aged balsamic vinegar
  • 3 T fresh squeezed orange juice
  • 1/2 c extra virgin olive oil
  • 1 T kosher salt
  • 1/2 t fresh ground black pepper

Instructions:

  1. Pour ingredients into a cruet and shake vigorously.

OR

  1. Whisk olive oil and salt together until well blended.
  2. Slowly add vinegar, then orange juice.
  3. Whisk pepper in.

Fancy Garlic Bread

Ingredients:

  • 1 loaf fresh french bread, sliced in half lengthwise
  • 4 T garlic powder
  • 4T melted butter
  • oregano
  • freshly grated parmesan cheese
  • paprika

Instructions:

  1. Wisk butter and garlic powder together until garlic powder is dissolved.
  2. Using a pastry brush, evenly spread garlic butter over bread.
  3. Lightly sprinkle oregano over bread.
  4. Lightly sprinkle grated parmesan over bread.
  5. Put under broiler until cheese melts.
  6. Dust bread with paprika.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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