Tag Archives: Sides

Smoky Carrots

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First of all, I’m so sorry about the picture. My camera died and now I’m operating with my cell phone and I’m having a few issues. Please don’t let that stop you from making this super simple dish! You can call it a carrot salad or you can call it a side dish, it doesn’t really matter, just make it right away!

I got the concept from Melissa Joulwan, whose cooking style and recipes remain among my very favorites. Adding warm veggies to a highly seasoned dressing and then allowing everything to hang out together is utter brilliance. It comes together with very little hands-on work and then only gets better as it sits.

I made a version of these carrots when we had friends visiting and just got a request for them. Unfortunately, I don’t remember exactly what I did the last time. The thing is, there are many ways to season and spice these carrots so if something sounds like it might be appealing, then go for it! I think the lemon juice is really the kicker because the citrus brightens the whole dish and helps bring it together. In one version today I used allspice and regular paprika and in the other I used smoked paprika. That’s the one that I’m including here because it’s totally addictive.

I hope you enjoy it!

Smoky Carrots

1 lb. of carrots

1 Tbsp. olive oil

1/2 tsp. smoked paprika

3/4 tsp. ground cumin

1/8 tsp. cayenne pepper

2 clove of garlic, minced

Juice from 1/2 a lemon

1/2 tsp. salt

1/4 c. minced parsley

Directions

  1. Peel and cut the carrots into 1″ chunks.
  2. Place carrots in a pot and cover with water, adding a large pinch of salt.
  3. Bring water to boil, then cover and simmer the carrots for about 7 minutes, just until tender.
  4. Meanwhile, place oil, garlic, smoked paprika, cumin, cayenne pepper, lemon juice, and salt in a serving bowl.
  5. Once carrots are tender, drain them, shaking off any excess water, and add them warm to the dressing.
  6. Toss to coat.
  7. Add parsley, toss again, and adjust seasoning to your taste.
  8. Serve with love!

Serves 4

 

 

 

 

Spicy Cauliflower Salad

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Spicy Cauliflower Salad 2016

Salads of all sorts get me feeling light and fresh and nourished so I make them all the time. They are also capable of dazzling my taste buds. I definitely love meat and potatoes and other things, but salads…you can do anything with a salad! I suppose it helps to love vegetables, but part of what makes them special is what you do to them. If you haven’t found a way to prepare cauliflower that you like yet, maybe just keep going! Or zucchini or broccoli or green beans. Keep trying different preparations and maybe you’ll discover that they’re pretty delicious after all.

If you’re already a veggie-lover, then here’s another little something to throw together and serve with something grilled. Crunch from the cauliflower, tender roasted peppers, a little kick from the sport peppers – yum!

Spicy Cauliflower Salad

Salad:

1 bag frozen cauliflower florets

1 roasted red bell pepper

1 c. cherry tomatoes, halved

1/4 c. black olives, sliced

8 sport peppers, minced about 3 Tbsp. (or pepperoncini)

3 Tbsp. minced fresh chives

Salt and pepper to taste

Dressing:

2 Tbsp. lemon juice

1 tsp. red wine vinegar

2 tsp. Dijon mustard

1 small clove of garlic, minced

1 Tbsp. extra virgin olive oil

A pinch of salt and pepper

Directions

  1. Steam the frozen cauliflower lightly (the instructions called for 6 1/2 minutes, I cooked it for 4 minutes). Drain and place in a large bowl.
  2. Slice the roasted bell pepper into strips and add to the cauliflower along with the halved cherry tomatoes, sliced olives, minced peppers, and chives. Sprinkle with a pinch of salt and pepper.
  3. Whisk all the dressing ingredients together in a small bowl and pour over the salad.
  4. Mix well, tossing until everything is coated.
  5. Allow the salad to rest in the fridge for 15 minutes or more so the flavors can meld.
  6. Adjust the seasonings with a little more salt and pepper if desired and enjoy!

Truffled Cauliflower Rice

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Truffled Cauliflower Rice 2016-001

Want to know what my favorite pizza is? (Shhhh….I know. Pizza and I are sworn enemies. It always hurts me. But sometimes it happens. And sometimes it’s gluten-free or Paleo or meatza, but sometimes it’s not. Then I’m reminded that we don’t get along and I pick myself up and move on.) But anyway. Favorite one? Mushroom. I love it a lot.

To get around the whole pizza-and-I-aren’t-friends-but-I-really-love-mushrooms-thing, I cook with them often. And I’m considering making some that taste a lot like pizza so I can have a happy mouth and a happy mind and body too. They’re great in so many ways and here they make an appearance with truffle oil to enhance all that is earthy in both. Years ago we went to Tuscany with friends to celebrate our 2nd wedding anniversary and we tasted truffle oil that I can still feel. I can’t exactly taste it anymore, the memory is too far back, but I remember what it felt like to smell it and taste it and covet it. In the years that have followed, truffle oil has made its way closer and closer by way of specialty stores and, in this case, Trader Joe’s. Is it the same quality? Sometimes, maybe. Not this one. But it still gives depth and a heady, lush quality to certain dishes that is irresistible to me.

I love it here with cauliflower, that humble vegetable that takes on so many personalities. I really, really wish that cutting cauliflower and ricing cauliflower didn’t leave all those teeny-tiny bits everywhere, though. I know it shouldn’t be a big deal, but it bugs me, which means I do it less often than I would if it didn’t get everywhere. Sometimes these days, I’ve taken to buying a giant bag of the florets and tossing them in the food processor. Faster, easier, and neater. And I know that you can get it already riced now at Trader Joe’s, and probably other places. I think that’s great if you need it in an instant, but I usually want more than what comes in the bag. So it’s a trade off. And truly, more often than not, I tell myself to quit being silly and get the cauliflower. I know. A little crazy.

This is comfort food that settles and grounds my heart.

Truffled Cauliflower Rice 2016Truffled Cauliflower Rice

1 head of cauliflower

2 tsp. ghee, divided

1/2 onion, chopped

5-6 large mushrooms, thinly sliced

2 Tbsp. fresh chives, minced

Zest from 1/2 a lemon

1 Tbsp. truffle oil, plus more to serve

Salt and pepper

Directions

  1. Start by quartering your head of cauliflower. Pulse each quarter in a food processor fitted with an s-blade about 10 times. You want it to look like grains of rice without being mushy. Put in a large bowl.
  2. Add a generous pinch of salt to the cauliflower and stir around. Cover loosely and microwave for 6 minutes.
  3. Remove from the microwave, take off the cover, and set aside.
  4. Melt 1 tsp. ghee in a large sauté pan over medium heat. Add the chopped onions, sliced mushrooms, and a pinch of salt.
  5. Sauté for 5-7 minutes until onion is translucent and mushrooms have released their water and are cooked to your liking.
  6. Add 1 tsp. ghee and the riced cauliflower. Stir to combine.
  7. Turn off the heat and stir in the chives, lemon zest, and truffle oil.
  8. Taste and season with salt and several turns of freshly cracked pepper.
  9. Plate and serve with additional truffle oil for drizzling.

Serves 4

Well-Roasted Brussels Sprouts

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Roasted Brussels Sprouts 2016I had no idea! Okay – so I had a little bit of an idea, but I didn’t realize that I could love Brussels sprouts even more than I already did. I have loved sprouts ever since I discovered them roasted. After that, I branched out and have discovered a number of different ways that I love to eat them. This has been going on for years now. I’ve learned ways to love them sautéd, shredded, raw, braised, natural, sauced, so many ways. What I also learned, though, is that typically I don’t like them boiled or previously frozen. Those are totally different beasts.

What happened here was that I went to watch a play-off football game at some friends’ house while I was doing a Whole30. My friend graciously roasted off brussies and cauliflower to snack on but she did them a little differently than I do. I have a tendency to cook my veggies to al dente, leaving a little bite to them and keeping some of the bright green color. When I had hers, though, they were cooked longer. And they were awesome.

Of course, I had to try it at home within days. Cooked long and low, they are allowed to really caramelize. The outer leaves get crispy, while the inside becomes meltingly tender. The flat side becomes golden and chewy. The whole vegetable is transformed. Generally I prefer the smaller ones, but not in this case. Either worked really well, but the bigger ones ended up having more crisp on the outside and more tenderness on the inside. I honestly can’t get enough of these. Here’s a little secret too – if you toss them with just a little melted butter at the end, they’re even more amazing. I hope you love them as much as I do!

Well-Roasted Brussels Sprouts

2 lbs. Brussels sprouts

2 Tbsp. Olive oil (or other fat of choice)

Large pinch of salt

Cracked black pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Cut the sprouts in half. Generally, I will cut off the bottom, but even the stem gets tender with this preparation so I often leave them as they are.
  3. Toss the sprouts with the oil and salt generously. Add pepper to taste.
  4. Spread the sprouts on a cookie sheet, making sure the cut side of each sprout is face-down on the pan.
  5. Roast for about 45 minutes. You might even go for an hour – you want nice and dark, but not burned, so taste and decide.
  6. Try not to burn your fingers as you eat them straight from the pan.

Mexican Cauliflower Rice

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Mexican Cauliflower Rice 2016

Rice is one of the carbs that I will indulge in from time to time when not doing a Whole30. It’s also one of those foods that gets discussed in the Paleo world. Some people eat it, and some people don’t. Arguments tend to be about the length of time that humans have been eating it and the relative ease with which it is digested. In general, Paleo goes towards white rice because it is easier to digest and it doesn’t have any of the anti-nutrients that are found in brown rice. I know that’s a big difference from what mainstream nutritionists say, and I wish I had the definitive answer, but I don’t. I just try to do what is right for me and my body.

Most of the time, I love having made the switch to cauliflower rice. I will admit, though, that one of my favorite comfort foods is a bowl of rice with butter and salt. So, so good. I have done that with ghee and cauliflower rice with some success, but sometimes there just isn’t any alternative to sticky, chewy, simple rice. Or sushi. With this recipe, though, I was going for flavor as well as comfort and it worked out great! I felt like I was eating Mexican rice and it was delicious. Just what I was looking for.

My least favorite thing about cauliflower rice is that it makes a mess every time I prep it. I can’t seem to figure out a way to avoid having all those little tiny bits of cauliflower stuck to the counter or the floor. If you have any secrets out there, I’d love to hear them!

With this particular batch, I used a 1/2 teaspoon of chipotle powder and it was pretty spicy. Not too spicy, I don’t think, but spicy. Some avocado went really nicely to cool it down. If you are sensitive to spice, you might try a 1/4 teaspoon first and then add from there. And I had a green bell pepper, but if you have red or yellow or orange, then go for it. Don’t let the color of your pepper stop you from making this spicy bowl of comfort food!

Mexican Cauliflower Rice

1 head cauliflower, riced

2 tsp. F.O.C. (fat of choice, I used lard from a pastured pig)

1 onion, chopped

1 green bell pepper, finely chopped

1 jalapeno, minced

1/2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/4 – 1/2 tsp. chipotle powder

3/4 c. tomato sauce

2 Tbsp. minced cilantro

Directions

  1. Microwave riced cauliflower for 6 minutes in a covered bowl. After 6 minutes remove cover and set aside.
  2. Melt F.O.C. in a large sauté pan over medium-high heat. Add onions, bell pepper, and jalapeno to the pan and sauté for about 10 minutes until the onion is translucent and the vegetables have softened.
  3. Add the salt, cumin, garlic and onion powder, oregano and 1/4 tsp. chipotle powder. Stir to combine.
  4. Pour in the tomato sauce and add the steamed cauliflower rice.
  5. Stir everything together, add cilantro, and taste.
  6. Add additional chipotle powder, salt, or a squeeze of lime.
  7. Enjoy!

 

Slow Roasted Rosemary Tomatoes and their Oil

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Provencal TomatoesThere’s nothing quite like the intense flavor of slow roasted tomatoes. If you’ve never had them, it’s a lot like sundried tomatoes only there’s a little touch of freshness to them that still remains. They are packed with umami, that 6th flavor category that means something like savory, but is perhaps more easily described as deliciousness. It gives dishes a depth of flavor and richness that is thoroughly satisfying and it pays to add bursts of umami to your dishes at every opportunity.

One of the great things about slow roasting vegetables is that you can coax a lot of flavor out of something that might have been a little less-than-spectacular to begin with. At the height of summer, it’s possible to have tomatoes as they were meant to be – bursting with ripe, fresh flavor. But most of the year, they can benefit from a little boost. This is a solution to that problem!

I was inspired to make these because this past weekend, we took down the last of my tomatoes from the garden. I was so lucky this year to be nearly overwhelmed by my tomato bounty! My backyard looked a bit like a jungle because the tomato plants were overgrown, unruly monsters. One of them even had a rosebush growing through it, which meant that every time I went to harvest the tomatoes, I had to brave the thorns. I have a few scars left to prove it! Now when I look out back, my garden space is more open, you might even say barren. When I look at it, though, it seems beautiful to me just as it is. More spacious, airy, and clear. I’m sure that I’ll plant in the spring and that it will be a giant tangle again next year, but I think I’m finally ready to settle in to the quieter months of winter.

These tomatoes take a while to make, but the process is mostly hands-off so on an afternoon when you’ll be hanging around the house, take five minutes to slice a bunch of tomatoes, drizzle them with oil and pop them in the oven. When they come out, eat a few, because you pretty much have to, and then put the rest in a jar and cover them with your favorite extra virgin olive oil. After a few days, you’ll be rewarded with a deeply flavored roasted tomato oil that is exceptional drizzled on salads and maybe even better drizzled on eggs.

Slow Roasted Rosemary Tomatoes

10-12 Roma tomatoes

3 Tbsp. olive oil

about 1 Tbsp. chopped garlic

about 1 Tbsp. chopped fresh rosemary (dried would work here as well)

1/2 tsp. salt

Directions

1) Turn oven to 275 degrees. There’s no need to fully preheat the oven, just prep tomatoes while it starts. Coat a baking sheet with a drizzle of olive oil.

2) Slice tomatoes in half lengthwise and place skin-side down on the prepared baking sheet. Using a pastry brush or the back of a spoon, spread the olive oil on the open side of the tomato halves.

3) Sprinkle the tomatoes evenly with garlic, rosemary, and salt. Place in the oven and roast for 2 1/2 – 3 hours.

4) When the tomatoes are dried, they can be eaten as is or sliced and added to dishes for a burst of intense tomato flavor.

Roasted Tomatoes in Olive Oil

Roasted Tomatoes in Oil

Place tomatoes in a glass jar and cover with extra virgin olive oil. Leave to marinate for a few days and then enjoy in salads, omelettes, or next to grilled meats.

Curried Cucumber Salad

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Curried Cucumber Salad 2014We have had some absolutely stunning weather in Colorado these past few days. I know that we will have snow and cold again, and I even know that it won’t be long before that happens, but the gorgeous sunshine and warmer temperatures have me believing that summer is just around the corner.

Last summer had a few transformative moments for me, some things I did a little differently than I have in the past or than I normally would. Some special people moved further away, while other special friends found a spot in my heart. I spent many evenings walking in the sunshine, and many, many more days cooking vegetables that I had grown in my very first garden. Honestly, I love that memory – I even love that I spent most of those summer months with scratches on my arms and legs from wandering through my garden and weeding and harvesting. The thought of summer coming and my next garden has me thinking about what it might look like this year, how it might be different, what other transformations are on the horizon.

I guess that’s what spring is for, actually, isn’t it? New growth, small changes, an opportunity for renewal. Much like the new year has me exploring resolutions, I’ve noticed that this time of year has a similar feel to it, only it’s far gentler. There seems to be a subtle shift in the air that allows for the heart to open and be ready for the sunshine to come in. That thought makes me think that there is also a purpose in the inevitable last few cold weeks and even a few snow storms. I think that for me, at least, those colder days will provide an opportunity to sit quietly with a blanket and cup of tea or glass of wine and let the possibilities of spring settle in and take shape. I wish sometimes we all had simpler lives so that we could follow the natural rhythm of the seasons more closely.

On to this recipe – there actually is a reason that it came about! The thoughts of a summer garden reminded me of all the cucumbers that I had last year. They were so sweet and delicious and I ate them constantly. For a few weeks, there were so many that I was eating them three times a day. This salad became a favorite of mine because I happen to love Indian food and while it’s a lot simpler than the amazing dishes you can find in Indian cuisine, it does bring those warm flavors to the table incredibly fast. Sometimes that’s really all I’m looking for.

I hope you enjoy it!

Curried Cucumber Salad

3 cucumbers, peeled and thinly sliced

2 Tbsp. Paleo mayonnaise

2 tsp. fresh lime juice, about 1/2 a lime

3/4 tsp. curry powder

1/4 tsp. salt

2 Tbsp. parsley, finely chopped

1 scallion, sliced

Directions

1) In a small bowl, mix together mayonnaise, lime juice, curry powder and salt.

2) In a serving bowl, place the cucumber slices, parsley, and scallions. Pour the dressing over the salad and toss to combine. Taste and adjust seasonings. Enjoy!

Serves 2-3

Green Beans in a Turmeric Cream Sauce

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Green Beans in a Turmeric Cream Sauce 2014

Happy December! If you’re in the US, I hope you had a fantastic Thanksgiving. If you are somewhere else, I hope you had a great November. 🙂

These green beans are not your quiet, well-behaved little side dish. They stand right up and demand to be noticed and I think they are insanely delicious. In fact, I couldn’t get enough of this sauce and was practically licking the plate when I was through. I could say that I was licking the plate in order to get all of the health-supporting components of the turmeric, because there are many. But I’d be lying. The fact is, this sauce made me do a happy dance.

So what’s so great about turmeric? It’s the part of curry powder that turns it yellow and it has a warm, deep flavor. It’s slightly bitter, but in this sauce the coconut milk helps spread the flavor throughout the dish and it becomes positively addicting. Turmeric has been used for centuries for its anti-inflammatory properties. There is some research suggesting it might even help prevent the spread of cancer, lower blood sugar, and reduce LDL (the bad) cholesterol. It can aid digestion, reduce headaches and stomach pain, and potentially fight depression and Alzheimer’s. All of that in a jar of spice.

This is one of those recipes that can be scaled to size and I think it would be lovely on a holiday table. Something a little different to liven up your typical green bean casserole. You could add some crispy little caramelized onions on top or maybe some toasted coconut flakes sprinkled with curry powder and salt. Or have it just the way it is. I know that I’m going to have to make it again right this minute.

Green Beans in a Turmeric Cream Sauce

1 tsp. coconut oil

½ onion, chopped

4 oz. mushrooms, roughly chopped

1 ¼ tsp. salt, divided

1 lb. frozen green beans

1/3 c. water

2 cloves garlic, minced

2 tsp. grated ginger

¼ tsp. turmeric

¼ tsp. ground cumin

½ tsp. ground coriander

1/8 tsp. cayenne pepper

½ c. full-fat coconut milk

1 Tbsp. sliced almonds, toasted

2 Tbsp. fresh cilantro, chopped

 

Directions

  1. In a large sauté pan, melt coconut oil over medium high heat. Sauté onions and mushrooms with ½ tsp. salt until beginning to soften, about 5 minutes.
  2. Add green beans, water, and another ½ tsp. salt. Cover, reduce heat to medium-low, and cook for about 7 minutes, until tender.
  3. Add garlic, ginger, turmeric, cumin, coriander, cayenne pepper and final ¼ tsp. salt. Stir for a moment until fragrant and add coconut milk. Cook for about 3-5 minutes until the sauce thickens slightly. Taste for seasoning, adding any additional salt or pepper.
  4. Sprinkle with toasted almonds and cilantro and serve.

Paleo Calabacitas (Sauteed Zucchini and Peppers)

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Paleo Calabacitas 2 2014 This summer was really my first true vegetable garden. It still wasn’t huge, but I had multiple plants and at times a few more zucchini than any one person should eat in a day. I tried, though. Really I did.

The first time I tasted Calabacitas was at our local Chile and Frijoles festival a few years ago. Fair and festival food are generally not Paleo-friendly and my family and I don’t spend a lot of time eating our way through them, but we do like to walk around, soak up the atmosphere, get a bunch of roasted chiles if we’re at the Chile Festival, and support our local community. On this particular occasion, though, there was a stand with a man serving little cups and bowls of zucchini so, being the veggie-lover that I am, I had to give it a try.

There are many different ways to prepare this dish but I’ve found that I like it simple. The way I first tasted it, it included squash, corn, peppers, onions, lots of butter, and a sprinkling of queso fresco. It was rich and luscious and love at first bite. I created different variations over the years, but when I went Paleo 2 years back, I knew I’d need to come up with something that was Paleo-friendly. So out with the corn, butter, and cheese and in with the Paleo-approved fats. This dish is so tasty that you really don’t miss the cheese, and it’s the perfect side dish in summer when your garden is overflowing with zucchini. It goes with any grilled meat and it’s wonderful next to eggs in the morning too. Make any modifications you want – that’s what we do around here anyway. Be sure to let me know if you change something up and it makes your tastebuds sing!

Paleo Calabacitas

1 Tbsp. bacon grease

1 red onion, chopped

1 Pueblo or Anaheim chile, chopped (I generally don’t use a roasted one here, but you could!)

1 red bell pepper, chopped

3 med-large zucchini, about 4 cups chopped

1 1/2 tsp. salt pepper to taste

3 Tbsp. coconut milk

1/3 c. cilantro, minced

Directions

1) In a large sauté pan, melt bacon grease over medium-high heat. Sauté onion for 3-4 minutes, until just beginning to soften.

2) Add all the chopped peppers, zucchini, and salt. Stir to coat with the fat and salt. Reduce heat to medium and cook for about 30 minutes, until everything is soft and tender, almost velvety.

3) Stir in the coconut milk and cilantro, additional salt and pepper as desired. A squeeze of lime is nice too. Enjoy!

*Note: I don’t really know how many this serves. It never seems to last very long in our house!

Grilled Zucchini Salad

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Grilled Zucchini Salad with Lemon Thyme 2014Summer is in full swing and we’ve been having very garden-friendly weather in Colorado. It’s been wet and not too hot and things are really taking off now. Zucchini has been making an appearance in more meals than I can count lately and when I’ve fired up the grill, I almost always toss some on. If I don’t use it right away, I’ll stick it in the fridge and either have it for a snack or add it to something later on. It’s such an easy veggie to have on hand for snacks, but then again, I love just about any vegetable at any time. Except okra, in case you were wondering. I absolutely abhor okra. Maybe one day someone will convince me otherwise but for now, if a recipe calls for okra, I’d probably substitute zucchini. 🙂

The herbs that I planted this year include basil (lots), dill, and lemon thyme. To be honest, I don’t always know what to do with thyme other than add it to soups and stews, mostly in the fall. And lemon thyme is a bit different – mine at least has a pretty big punch of lemon. I have a lot of it though, so I’ve been adding it rather randomly to see what I think. In this case, I knew that I wanted a citrusy counterpoint for the zucchini and I also wanted to add some dill, which is good friends with lemon too. The combination was bright and lively and it really felt like a summer evening by the grill to me. If you have different herbs that you need to use, by all means do that! These vegetables and the lemon vinaigrette are very friendly and would go with just about anything – basil, parsley, chives, rosemary. Whatever you have on hand would probably be delicious. I thought this salad improved with a little sitting time and was perfect next to eggs the next morning so don’t hesitate to make a bunch and save some for leftovers.

Grilled Zucchini Salad

4 zucchini

2 tsp. + 1 Tbsp. extra virgin olive oil

pinch of garlic powder

1/4 tsp. salt and pepper, plus more to taste

1 c. cherry tomatoes, halved or quartered

about 8 kalamata olives, roughly chopped

2 Tbsp. sweet onion, thinly sliced

1/2 tsp. Dijon mustard

juice from 1/2 a lemon

about 1 Tbsp. fresh dill, chopped

3-4 sprigs of fresh lemon thyme, about 1 Tbsp. chopped

salt and pepper to taste

Directions

1) Slice the zucchini lengthwise into quarters. Place in a bowl or plate and toss with 2 tsp. olive oil, garlic powder, salt and pepper. Allow to marinate for about 10 minutes.

2) Grill the spears over medium heat until soft and charred on all sides. Time will vary depending on heat, etc. so just keep an eye on them and grill to your liking.

3) Remove from the heat and allow to cool slightly. Chop into one-inch chunks and place in a bowl.

4) While the zucchini are cooling, mix the mustard, lemon juice, and Tbsp. of olive oil in a small bowl and chop or slice the tomatoes, onion, and olives. Add these to the bowl with the zucchini.

5) Add the chopped fresh herbs, the dressing, and toss everything well. Allow to sit for about 15 minutes before adjusting salt and pepper and serving. This salad can be eaten slightly warm, at room temperature, or cold. They’re all delicious!

Serves 4