Kale & Brussels Sprout Salad with Almonds, Parmesan & Lemon-Mustard Dressing

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Warmer temperatures are upon us and that means it's time to break out the refreshing, healthy summer recipes! This salad is filling and crisp with a perfectly tangy dressing. It makes a great side dish or a hearty lunch. Enjoy!

Printable Recipe

Ingredients

For the salad:

• 1 cup slivered almonds
• 1 lb. Brussels sprouts, trimmed, halved and thinly sliced
• 1 lb. kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup Parmigiano Reggiano, grated

For the dressing:

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. finely chopped shallots
• 1 tsp. garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the almonds for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

Combine the Brussels sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Source: Adapted from Once Upon a Chef

White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

Ingredients

• 2 (15 oz.) cans cannellini beans, drained and rinsed
• 2 tbsp. olive oil
• 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
• 4 oz. sun-dried tomatoes in oil, drained and small-diced
• 4 tsp. minced garlic (4 cloves)
• 2 tsp. minced fresh rosemary leaves
• 1/4 tsp. crushed red pepper flakes
• 4 oz. thinly sliced prosciutto or pancetta, small-diced
• Kosher salt and freshly ground black pepper
• 2 ounces baby arugula

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Garlic Paprika Smashed Parmesan Potatoes (Whole30)

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Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!

Printable Recipe

Ingredients

• 12 oz. baby yellow potatoes
• 1/2 cup canola oil
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• Salt, to taste
• 2 tbsp. Parmesan cheese, grated (omit if doing Whole30)

Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium.

When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tbsp. unsalted butter
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves, chopped
• Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Source: Damn Delicious

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe

Ingredients

• 1 lb. small or medium red potatoes
• 2 1/2 tsp. salt, divided
• 1 tbsp. olive oil
• Freshly ground pepper
• 1 lb. thick-cut bacon, cut in thirds
• 1 cup (8 oz.) sour cream
• Salt and pepper, to taste
• Cheddar cheese, shredded, for serving

Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe

Ingredients

For the sauce:

• 2 tbsp. olive oil
• 1/2 onion, diced
• 3 tsp. garlic, minced
• 1/2 yellow bell pepper, seeded and diced
• Salt and pepper, to taste
• 1 tsp. dried basil leaves
• 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

• 2 yellow squash
• 2 zucchinis

For the herb seasoning:

• 1 tsp. dried basil leaves
• 1 tsp. garlic, minced
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• Salt and pepper, to taste
• 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 (14 oz.) bag cauliflower rice
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe

Festive Roasted Vegetables (Gluten-Free)

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Not only do I love this recipe because it's really easy (my two-year-old helped with almost every step) and spiced perfectly, but it's a perfect make-ahead dish. It's great both fresh out of the oven or at room temperature, so you can make it earlier in the day and just let it sit out until you're ready to serve it…totally ideal for Christmas day! The mix of vegetables will satisfy everyone, plus it's gluten-free! Enjoy!

Printable Recipe

Ingredients

• 1/3 cup olive oil
• 2 cups baby carrots
• 1 (8 oz.) packaged sliced baby bella mushrooms
• 1 1/2 cups Brussels sprouts, ends removed, halved and outer leaves removed
• 4 cups red potatoes, cut into quarters (about 1 1/2-inch pieces)
• 1 cup butternut squash, cut into 1-inch pieces
• 2 tsp. black pepper
• 1 tsp. sea salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil

Preheat oven to 400 degrees F.

Add all vegetables into a large bowl and drizzle with olive oil. Sprinkle with pepper, salt, oregano, thyme and basil and stir so evenly coated. Pour vegetables into an even layer on two baking sheets.

Bake for 45-50 minutes, flipping halfway through. Serve hot or at room temperature.

Source: Adapted from Love Grows Wild

Brown Sugar Glazed Baby Carrots

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Bradley used to hate, hate, HATE carrots, but the past few weeks he has been really into them. Therefore, I've been more than determined to include them in most things I make for dinner before the phase passes. So far I've put them in Vegetable Soup, an easy pasta with vegetables and our favorite slow cooker meal, but I also wanted to make them as a side dish. These are incredibly easy to throw together and are a perfect side dish for any dinner. Plus you only need a handful of ingredients. They'd be perfect on your Thanksgiving table as well! Enjoy!

Printable Recipe

Ingredients

• 1 lb. baby carrots
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 tsp salt
• Pepper, to taste

Place carrots in a medium saucepan. Pour in water so that it almost reaches the top of the carrots.

Bring the water to a boil. Cover and reduce heat to medium-low. Continue cooking for 15 minutes or until tender. Drain and transfer to a bowl.

In the same saucepan, melt the butter. Add the brown sugar, salt and pepper and stir to combine. Add the carrots back in and stir to coat with the sauce. Cook for 1-2 minutes, or until carrots are fully glazed. Serve immediately.

Source: SK Original

Maple Baked Sweet Potatoes

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There was no doubt in my mind that for this month's SRC post I would be delivering something Thanksgiving-worthy. Margaret's blog, Tea and Scones, had a ton of options to choose from, but this sweet potato recipe won me over. I really only needed two ingredients (plus a few pantry essential items) and it was really easy to put together. And seeing that I'm due a little over a week after Thanksgiving, I wanted something quick, simple and delicious that I could make without wearing myself out! We really, really enjoyed this side dish and I'm certain I'll be making it again, Thanksgiving or not. Enjoy!

Printable Recipe

Ingredients

• 4 medium sweet potatoes (about 3 lbs.), peeled and sliced 1" thick
• 1/2 tsp. salt
• 3/4 tsp. pepper
• 3 tbsp. unsalted butter, cut into 1/2-inch pieces
• 1/3 cup pure maple syrup
• 1/3 cup water

Preheat the oven to 400 degrees F. 

In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to medium and cook until just tender, about 5 minutes. Drain well. 

Arrange the sweet potatoes in a large gratin dish. Season with the salt and pepper, then dot with the butter pieces. Drizzle the maple syrup over the sweet potatoes, sprinkle with the water and bake for 15 minutes. Turn the sweet potatoes over and bake for about 25 minutes longer, until they're tender and lightly browned. Once done, turn on the broiler and broil for 1-2 minutes, until golden brown.

Source: Tea and Scones

An InLinkz Link-up

Panzanella Salad

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With the warm weather winding down, it's the perfect time to head to your local farmer's market to pick up your last few baskets of fresh produce before they close down for the season. Panzanella is a delicious salad that is extra filling since toasted bread is a main component. Adding fresh tomatoes, cucumbers, onions and basil gives the salad a burst of flavor and color. The simple vinaigrette brings it all together for a delicious side dish. Enjoy!

Printable Recipe

Ingredients

• 3 tbsp. olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 tsp. salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• 3 tbsp. capers, drained

For the vinaigrette:

• 1 tsp. garlic, finely minced
• 1/2 tsp. Dijon mustard
• 3 tbsp. rice wine vinegar
• 1/2 cup olive oil
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Adapted from Food Network

Soy Ginger Snow Peas

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If you need a really quick and easy side dish to accompany your next Asian-inspired entree, these snow peas are the way to go. They add the vegetable side dish element to your meal, and include all of the traditional flavors you would expect: soy sauce, ginger and rice vinegar. Enjoy!

Printable Recipe

Ingredients

• 1 (8 oz.) bag sweet snow peas
• 1/2 tbsp. canola oil
• 2 tbsp. brown sugar
• 2 tbsp. water
• 2 tbsp. soy sauce
• 1/4 tsp. ground ginger
• 1/2 tsp. rice vinegar
• 1/2 tsp. garlic, minced
• 1/4 tsp. red pepper flakes
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Wash snow peas and remove ends.

Heat oil in a medium skills over medium-high heat. Add snow peas and cook for 5-7 minutes or until slightly tender.

Meanwhile in a medium bowl, combine brown sugar, water, soy sauce, ginger, rice vinegar, garlic, red pepper flakes, salt and pepper. Add to cooked snow peas and stir to combine. 

Cook for an additional 2-3 minutes or until snow peas are coated in the sauce. Serve immediately or at room temperature.

Source: SK Original

Crispy Parmesan Smashed Potatoes

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Looking for a quick and easy side dish? Smashed potatoes are easy to prepare and go with just about any entree, from a classic chicken dinner to a BBQ feast to an easy meatloaf supper. I keep baby potatoes on hand for occasions where I run out of fresh produce and need a vegetable to go with my dinner, and they always come in handy. Plus they're super delicious and you can switch up the seasonings to make them pair even better with your meal. Enjoy!

Printable Recipe

Ingredients

• 1 lb. baby yellow potatoes (or 1-2 per serving)
• Parmesan cheese, grated
• Garlic powder, to taste
• Seasoned salt, to taste
• Pepper, to taste
• Extra virgin olive oil
• Fresh parsley, chopped, for serving (optional)

Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium. Spray a baking sheet with cooking spray and set aside. 

When they potatoes are done, drain them and place on paper towels to dry them off. Once dry, transfer the potatoes to the prepared baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Sprinkle 1 tsp. of Parmesan cheese over each potato. Season each potato with garlic powder, seasoned salt and pepper, to taste. Drizzle a small amount of olive oil over top.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

Black Bean and Fresh Corn Salad

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Fresh corn is a hot commodity in the summertime and can be found at all farmers' markets or your local grocery store. Grilling corn is one of my favorite ways to eat it, but I also really enjoy it raw off the cob and in a salad. Lime juice makes an excellent base for this salad dressing, so I paired that with cumin, salt and pepper for a quick and fresh topping. Enjoy!

Printable Recipe

Ingredients

• 3 ears corn, shucked
• 1 (15 oz.) can black beans, rinsed
• 1 cup grape tomatoes, sliced in half lengthwise and seeded

Dressing:

• 5 tbsp. fresh lime juice
• Salt and pepper, to taste
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl.

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

Source: SK Original

Soy Ginger Edamame

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I like to keep frozen shelled edamame on hand since it's a quick snack that's filled with protein and fiber. I eat edamame plain all the time, but every once in a while I like to spruce it up. Crispy Parmesan Edamame is a fun and easy snack, while this particular recipe makes a great side dish. The longer it sits in the marinade, the better the flavor--so if you have time to make this in advance, I suggest you do it! It's bursting with a combination of sweet, savory, tangy, spicy flavors. Enjoy!

Printable Recipe

Ingredients

• 1 (10 oz.) package frozen shelled edamame
• 2 tbsp. brown sugar
• 2 tbsp. water
• 2 tbsp. soy sauce
• 1/4 tsp. ginger
• 1/2 tsp. rice vinegar
• 1/2 tsp. garlic, minced
• 1/4 tsp. red pepper flakes
• Salt and pepper, to taste

Cook edamame according to package directions. Drain and set aside.

In a medium bowl, combine brown sugar, water, soy sauce, ginger, rice vinegar, garlic, red pepper flakes, salt and pepper. Add cooked edamame and stir to combine. Allow to sit for at least an hour, if possible. You can also serve immediately, at room temperature or cold.

Source: SK Original

Quinoa Fried "Rice"

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I made this once then I immediately found myself making it again less than five days later. Chris actually loved this so much that he asked me to make it for part of his birthday dinner. Do you know how BIG that is? Considering he always asks for the same thing for his birthday (sloppy joes {from a can} and tater tots) I considered this groundbreaking. 

Quinoa replaces the typical rice component of traditional fried rice, making this dish healthier (less calories, less carbs, more protein=a quinoa success), yet equally as delicious. This is a side dish that comes together in less than 15 minutes, and if you have a well-stocked pantry you probably won't even have to venture to the store for any ingredients. You can easily add some cooked chicken or shrimp to the dish to make it a hearty main course. It's packed with flavor and a definite "win" in my book. Enjoy!

Printable Recipe

Ingredients

• 1 cup uncooked quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 2 cups water or low-sodium chicken stock
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 tbsp. olive oil, divided
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Rinse quinoa a few times in cold water.

Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the quinoa pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the quinoa mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from Cooking for Keeps

Mediterranean Couscous Salad

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Chris, Bradley and I often go to a Great American Restaurant for dinner when I don't feel like cooking, and one of their new "healthy" dinner options includes a couscous side dish. I don't think I've ever had couscous before, but this particular side dish made me obsessed with the stuff. The rest of the meal is just okay, but I specifically order it now JUST for the couscous. It has onions, tomatoes, cheese and raisins in it. Raisins! It seemed so weird to me, but it was a very welcome sweet contrast to the rest of the ingredients.

Since couscous is now one of my favorite things (and I also researched it and found out how easy--and QUICK--it is to make) I was eager to create a recipe using it. I went with flavors I already know and love just to play it safe: tomatoes, Kalamata olives, garbanzo beans and feta round out this Mediterranean-style dish. I opted to throw some raisins in there as well to add a little sweetness, and I absolutely loved the contrast (feel free to leave them out if you're iffy about them). This is a dish that can be prepared in under 10 minutes and can be served hot or cold. I don't know about you, but versatile dishes are some of my favorite dishes. Enjoy!

Printable Recipe

Ingredients

• 2 cups water
• 1 extra large chicken bouillon cube
• 1 1/2 cups dry couscous
• 1 cup tomato, seeded and diced
• 1/2 Kalamata olives, chopped
• 1/2 cup scallions, diced
• 1/2 cup raisins
• 1/2 cup garbanzo beans, drained and rinsed
• 1/2 cup feta, crumbled
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/4 tsp. pepper
• Dash of salt
• Dash of cayenne pepper

In a medium saucepan, add the water and bouillon cube. Bring to a boil and stir until bouillon cube is dissolved. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomato, olives, scallions, raisins, garbanzo beans, feta, olive oil, lemon juice, pepper, a dash of salt (use a small amount since the olives are already salty) and cayenne pepper.

Once couscous is done, remove cover and fluff with a fork. Add couscous to tomato mixture and lightly stir to combine. Serve immediately, at room temperature or chill in the refrigerator until ready to eat.

Source: SK Original