I hope you are all enjoying this winter season. When the snow is flying your travel time increases. Running from work to school to activities may not leave extra time for dinner prep. Don't take the drive through. Head home and make a real dinner. Today will look at quick side dishes that are easy to prepare. Add some protein and you'll have a delicious dinner any night of the week.
GRILLED PAPRIKA BRUSSELS SPROUTS
I love smoke paprika. Try it in this recipe for a smoky flavor.
1 lb. of Brussels sprouts, halved
1 1/2 tbsp. paprika
1 tsp. chili powder
1 tsp. dried thyme
1/2 tsp. cumin
1/4 cup olive oil
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper
Preheat grill to medium heat.
In a bowl combine the paprika, chili powder, thyme and cumin; season to taste.
Drizzle the Brussels sprouts with olive oil and fresh lemon juice.
Sprinkle the paprika mixture all over the Brussels sprouts, and gently toss everything.
Heat a grilling basket over the preheated grill, and cook the sprouts about 10 to 12 minutes, turning every few minutes.
Alternatively, if you don’t have a grill you can cook the veggies in the oven at 400 F. for 15 to 20 minutes.
EGGPLANT ZUCCHINI TOMATO BAKE
Whip up a little ratatouille today.
14 oz. can chopped tomatoes – or 3-4 fresh tomatoes
1 tbsp. olive oil
1 tsp. dried rosemary
1 tsp. Italian herbs
1/2 tsp. black pepper
1 tsp. salt
1 large eggplant, thinly sliced
3 large zucchinis, sliced
3 tomatoes, sliced
2 garlic cloves, thinly sliced
Chopped parsley, to serve
Preheat oven to 350 F.
Combine the chopped tomatoes, olive oil, herbs and seasoning; mix well.
Pour seasoned tomato mixture into the bottom of an oven-proof dish.
Place the vegetables in the dish and top with garlic and a pinch of salt and pepper.
Place in the oven and bake for 25 minutes.
Remove and sprinkle with the chopped parsley.
SOUTHWEST CAULIFLOWER RICE
Spice up your cauli rice with this nice southwest recipe.
1 cauliflower head, riced
1 small onion, diced
2 tomatoes, diced
1 bell pepper, diced
2 garlic cloves, minced
1 jalapeno, minced (optional)
1 tsp. cumin powder
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 cup chicken or vegetable stock
1 tbsp. fresh cilantro (to garnish)
2 tbsp. coconut oil
Sea salt and freshly ground black pepper
Heat coconut oil in a large pan over medium heat.
Cook the onion, garlic and jalapeños (if using) until soft.
Add the bell pepper and cook another 2 to 3 minutes.
Sprinkle all the spices over everything, and season to taste.
Add in the tomatoes, toss everything, and cook until tomatoes release their juices.
Pour in the chicken stock, and riced cauliflower; stir everything and cook until the juices have mostly evaporated.
Serve with fresh cilantro.
PIZZA SALAD CABBAGE SALAD
Add a some clean pepperoni or prosciutto to complete your pizza salad.
1 head white cabbage (about 1 pound)
2 teaspoons sea salt
1 roasted red bell pepper, in oil, sliced
1 small red onion, finely sliced
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon dried oregano
Pinch of crushed red-pepper flakes
Freshly ground black pepper
1 teaspoon poppy seeds
1 teaspoon sunflower seeds
Very finely shred the cabbage, ideally using a slicing attachment in a food processor. Place the shredded cabbage in a large sieve and sprinkle it with the sea salt. Leave it for 20 to 30 minutes, then drain any liquid and shake off the excess salt.
Place the cabbage in a large bowl and add the roasted red pepper and onion. In a small bowl, whisk the oil and vinegar together with the oregano, crushed red-pepper flakes and plenty of black pepper. Pour the dressing over the salad and add the poppy and sunflower seeds, tossing to distribute. Serve as a slaw or with pizza.
SPINACH ARTICHOKE TWICE BAKED POTATOES
4 small/medium russet potatoes
5 oz container fresh baby spinach
1/2 of a 14 oz can artichoke hearts check ingredients
1/2 medium onion diced
2 cloves garlic minced
1 small can 5.3 oz coconut cream*
1.5 Tbsp fresh lemon juice
3/4 tsp fine grain sea salt
2 Tbsp nutritional yeast
2 Tbsp ghee or butter-flavored coconut oil***
Rub the potatoes with coconut oil and sprinkle with salt if desired, Bake the potatoes at 400 for 1 hour or until soft inside****
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, discard the inside only of the 4th, or save for another use**
Heat a medium skillet over medium heat and add 1 tbsp ghee or coconut oil. Add the onions and cook until soft, then the garlic and cook until just softened.
Add the chopped spinach and sauté, stirring until wilted, then add the chopped artichoke hearts and a sprinkle of salt and cook one more minute. Remove from heat and set aside.
Mash or blend together the insides from 3 potatoes with the coconut cream, lemon juice, nutritional yeast, ghee or coconut oil, plus 3/4 tsp of salt
Combine the potato mixture with the spinach artichoke mixture, then scoop into the hollowed potatoes
Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven and serve hot. You can store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!
*You can use the equivalent amount of coconut cream from a larger can of chilled coconut milk - the solid part is the cream, you can blend before using.
**You will fill all 4 potato skins so make sure you only discard the scooped-out inside of the 4th one.
***If you use coconut oil (for the vegan version), choose the refined kind (flavorless) or refined with butter flavor
Veggie intake is important in all seasons, but especially in winter. Nutrient dense foods will keep your immune system in tip top shape. That is important in cold and flu season. Try these recipes today with a good source of protein. You won't be sorry. Good fuel keeps you doing what you love.
Here's to your health! Happy Cooking!