Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts

Tabbouleh

Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!


Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

Directions
1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

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Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!




Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

Directions
1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

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Simple Garden Veggie Salad

Thursday, July 4, 2013

During the summer, I love making fresh veggie salads to go with many of my meat dishes. I also like to keep them light, with no croutons or dressing required.

This salad is my favourite, since I make it with the fresh veggies I get from my garden and toss them in an oil and salt dressing. You can add sweet banana peppers, leeks, fresh radishes, or any other fresh vegetable. Enjoy!

Simple Garden Veggie Salad
Prep time: 5 min           Yield: 4-6 servings

Ingredients
- 4 large tomatoes
- 1 large cucumber
- 1 medium onion
- 2 tbsp. vegetable oil
- 1-2 tsp. coarse sea salt


Directions
1. Dice tomatoes, cucumber and onion. Place in a serving bowl. Drizzle vegetable oil and season with salt. Stir to coat evenly. Serve and enjoy!

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Spinach, Zucchini and Feta Stuffed Portobello Mushrooms

Thursday, June 20, 2013

This side dish is a must for us when we throw barbeques. It is so delicious and filled with flavour. Plus it is grilled alongside the meat on the barbeque, so it is ready within minutes. We made this for our Father's Day barbeque we had this past weekend, and it went great with the burgers we grilled. Plus it was a hit with the family!

The portobellos are loaded with juice, and the feta cheese adds a nice touch (plus, it adds to the presentation!). You can even make it as a meal of its own, for those who love mushrooms. Enjoy!

Spinach, Zucchini and Feta Stuffed Portobello Mushrooms
Prep time: 10 min        Grill Time: 20-25 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- 1 zucchini, sliced
- 1 cup fresh spinach, rinsed and stems cut off
- 2 tsp Herbes de Provence
- 2 tsp coarse sea salt
- 1/2 cup feta cheese, crumbled

Directions
1. Preheat barbeque grill to medium-high heat. In a small bowl, toss zucchini with Herbes de Provence and salt until well seasoned. Add more seasoning if not enough. Arrange on skewer for easy grilling.
2. Grill mushroom caps and zucchini skewers until tender, about 7-10 minutes.
3. Add spinach to mushroom caps (top-side down) and continue to grill, about 2 minutes, to allow spinach to steam a little bit.
4. Place mushroom caps, top-side down, on plate. Arrange zucchini and top with feta cheese.


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Sweet Potato Fries with Zesty Dipping Sauce

Thursday, June 6, 2013

Oh my goodness! I was introduced to sweet potato fries just this year and I was thinking, what the heck was I missing all this time?! I have been deprived!! But seriously, to anyone who hasn't tried sweet potato fries - I urge you to try! But I shall warn you: you will get addicted! Once I searched up how to make my own sweet potato fries, I knew this would be a great hit to many barbeques and get-togethers this summer. This is a great side to BBQ pulled chicken sandwiches.

They are so quick and easy to make! Here is my version of spicy sweet potato fries, but as I noted in the recipe, you can add your own spices like paprika or garlic powder - the list goes on! Serving these with the zesty dipping sauce is a must!

Sweet Potato Fries
Prep time: 10 min        Cook Time: 30 min           Yield: 2-4 servings

Ingredients
- 2 large sweet potatoes
- 4 tbsp olive oil
- 3 tsp sea salt
- 2 tsp spices of your choice (I used chili powder)

Directions
1. Preheat oven to 450°F. Peel the potatoes and cut into french fry strips.
2. In a large bow, or a ziploc bag, combine olive oil, sea salt and spices. Toss the fries to coat thoroughly. Add more olive oil and seasoning, if needed. Spread out the fries onto an ungreased non stick baking sheet, leaving some space between each fry to ensure each fry bakes well and crispy.
3. Bake in the centre of the oven for 30 minutes, flipping the fries over about half-way through. Make sure to bake them long enough until they are crispy. If they start turning too black, turn the heat down just a bit and bake a bit longer.

Zesty Dipping Sauce
Prep time: 5 min        Cook Time: 5 min           Yield: 2-4 servings

Ingredients
- 6 tbsp mayonnaise
- 4 tbsp ketchup
- 2 tbsp prepared yellow mustard
- 1 tsp lemon juice

Directions
1. Stir all ingredients until combined. You can use with sweet potato fries, onion rings, burgers, sandwiches, etc.

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Oven Roasted Asparagus

Thursday, April 4, 2013

I made some asparagus for the Easter lunch on Sunday. They turned out delish! I love roasted veggies with any main course! Enjoy!


Oven Roasted Asparagus
Prep time: 5 min        Cook Time: 10-15 min           Yield: 4 servings

Ingredients
- 1 bunch of fresh asparagus
- Olive oil for drizzling
- Sea salt, to taste
- Garlic powder, to taste

Directions
1. Preheat oven to 400°F.
2. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Drizzle with olive oil and season with salt and garlic powder and toss to coat each spear. Bake in the oven until they are tender and slightly brown, about 10 to 15 minutes.

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Creamy Mashed Potatoes

Friday, November 30, 2012

For the longest time, I made mediocre mashed potatoes. However, once I came across some mashed potato recipes, I tried them and to my surprise they turned out really good! The key to obtaining that thick, sticky mashed potato dish is mixing with a mixer, hence the term here should be mixing not mashing. In all honesty I never EVER thought of using a mixer for mashed potatoes, but this is the trick that helps to make them sticky, thick and oh-so creamy! However, be warned! Overbeating can cause a gummy-like dish, since it breaks down cells and releases more of the starch. I love the mashed potatoes served at The Keg, so this recipe is as close to it as possible. Of course, I will try to perfect it over the years!


Creamy Mashed Potatoes
Prep time: 25 min        Cook Time: 25 min           Yield: 4 servings

Ingredients
- 4-6 medium potatoes (I use Yukon Gold), peeled and diced
- 1/4 cup milk
- 1/4 cup cream
- 2 tbsp unsalted butter
- Salt and pepper

Directions
1. Boil potatoes in a large pot until cooked thoroughly, about 20 minutes. Drain and set aside. In a small saucepan, warm up milk, cream and butter. Add to potatoes and mash with a potato masher until chunky.
2. Using an electric mixer, beat potatoes on low speed for 30 seconds. Do not exceed one minute. If potatoes are too dry, add more milk/cream. Add salt and pepper to taste. Serve warm.

Variations:
If you want garlic mashed potatoes, either boil 2 cloves of minced garlic with the potatoes or add 1 tsp garlic powder when adding salt and pepper.

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