Mashed Cauliflower
1 pound cauliflower florets, trimmed and washed
1 garlic clove, crushed (about 1 teaspoon)
1 teaspoon coconut oil
1/2 cup light coconut milk (Trader Joe's)
Salt and pepper to taste
Steam the cauliflower until tender, about 10 minutes. Drain. Place in blender or food processor. In a small sauce pan, heat the coconut oil and lightly saute garlic briefly (do not burn the garlic). Add coconut milk and heat just until warm.
With the food processor running, pour the garlic/milk mixture through the top into the cauliflower and process until smooth. (30 to 60 seconds).
Use as you would mash potatoes. Sprinkle with chopped parsley, chives or paprika if desired.
Showing posts with label sides. Show all posts
Showing posts with label sides. Show all posts
Monday, February 3, 2014
Carrot Ginger Salad
This side is surprisingly spicy but was well received.
Carrot Ginger Salad
1/4 teaspoon ground cayenne (or less if you don't want it that spicy)
1 clove garlic, minced
1/2 teaspoon fresh ginger, peeled and finely grated
1/2 teaspoon ground cumin
2 Tablespoon fresh lemon juice
2 Tablespoons Extra Virgin Olive Oil
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
5 large carrots, peeled and shredded
Please use a glass or ceramic bowl to make this salad. Combine the dressing ingredients in the bottom of the bowl. Whisk to blend. Add the carrots on top and toss to coat. Cover tightly and chill a couple hours for the flavors to blend. This is not your mother's carrot salad. It is not sweet but rather quite zippy. Enjoy.
Carrot Ginger Salad
1/4 teaspoon ground cayenne (or less if you don't want it that spicy)
1 clove garlic, minced
1/2 teaspoon fresh ginger, peeled and finely grated
1/2 teaspoon ground cumin
2 Tablespoon fresh lemon juice
2 Tablespoons Extra Virgin Olive Oil
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
5 large carrots, peeled and shredded
Please use a glass or ceramic bowl to make this salad. Combine the dressing ingredients in the bottom of the bowl. Whisk to blend. Add the carrots on top and toss to coat. Cover tightly and chill a couple hours for the flavors to blend. This is not your mother's carrot salad. It is not sweet but rather quite zippy. Enjoy.
Herbed Potato Salad
I love this potato salad. Its very savory and loaded with fresh garden tastiness due to the herbs. The bonus is that this is a very low calorie treat because there is no mayo in this recipe. You can enjoy 1 cup one this salad for only 120 calories. Can be made a day ahead and kept in a tightly covered bowl in the fridge.
Herbed Potato Salad
1 1/2 cups sugar snap peas, trimmed
1 1/2 pounds of baby red and yellow potatoes, scrubbed and cut in half
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (or spicy brown mustard)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery stalks, thinly sliced
3 Tablespoons minced red onion
2 Tablespoons chopped flat Italian parsley
2 Tablespoons fresh dill, chopped
1. Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on a paper towel.
2. Add potatoes to the same saucepan and bring to a boil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
3. Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
4. Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes, stir in the peas and the remaining ingredients.
Herbed Potato Salad
1 1/2 cups sugar snap peas, trimmed
1 1/2 pounds of baby red and yellow potatoes, scrubbed and cut in half
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (or spicy brown mustard)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery stalks, thinly sliced
3 Tablespoons minced red onion
2 Tablespoons chopped flat Italian parsley
2 Tablespoons fresh dill, chopped
1. Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on a paper towel.
2. Add potatoes to the same saucepan and bring to a boil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
3. Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
4. Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes, stir in the peas and the remaining ingredients.
Dilly Beans Side Dish
This is a wonderful side dish- though is best in the summer when you can get fresh greens. And when I say fresh dill, I mean fresh dill- don't use dried or I'll find you!
Dilly Beans
1 1/2 cups water
2 cups stemmed green beans
2 Tablespoons fresh dill, chopped
2 large cloves of garlic, pressed
1/4 teaspoon red pepper flakes, or to taste (I used 1/8 t.)
1/3 cup apple cider vinegar
1/2 teaspoon honey
Bring the water to a full boil and blanch the green beans for three minutes. Drain the beans and stir in the dill (use a glass or ceramic bowl so the vinegar doesn't make everything taste funny).
Combine the garlic, red pepper flakes, vinegar,and honey and bring to a boil. Reduce heat to simmer and cook for 2 minutes. Pour over beans. Let the beans "rest" for 20 minutes. Serve at room temperature.
Dilly Beans
1 1/2 cups water
2 cups stemmed green beans
2 Tablespoons fresh dill, chopped
2 large cloves of garlic, pressed
1/4 teaspoon red pepper flakes, or to taste (I used 1/8 t.)
1/3 cup apple cider vinegar
1/2 teaspoon honey
Bring the water to a full boil and blanch the green beans for three minutes. Drain the beans and stir in the dill (use a glass or ceramic bowl so the vinegar doesn't make everything taste funny).
Combine the garlic, red pepper flakes, vinegar,and honey and bring to a boil. Reduce heat to simmer and cook for 2 minutes. Pour over beans. Let the beans "rest" for 20 minutes. Serve at room temperature.
Subscribe to:
Posts (Atom)