Sweet Potato Wedges

How I love this orange beta carotene-filled potato, let me count the ways. I'll be honest with you, I used to turn my nose up at this potato that I thought only came in a can and the only thing you did with it was cover it with brown sugar and marshmallows. Gross. That is one dish that was ALWAYS left out at our Thanksgiving, and boy was I thankful for that! I have since grown in my adventurousness with this delightful orange super food and absolutely love them! Sweet Potatoes are seriously so versatile. I have used them in cupcake and soup recipes and I know you all have your favorite SP dishes, too. Whenever I am in need of a quick and filling side to go with my salad or my protein I know I can always turn to my sweet orange friend to fill the gap. Check out this easy recipe for Sweet Potato Fries. (You will have extra if you're eating for one, so be sure and save them for your next meal!)

Ingredients:
2 medium sweet potatoes
2 tsp EVOO
salt and pepper

Instructions:
1. Preheat oven to 350 degrees and add parchment paper to a baking sheet
2. Wash and peel sweet potatoes
3. Slice sweet potatoes in long fries. It helps if you cut it lengthwise, then each half in half and slice into wedges from there.
4. Cover the wedges with EVOO and salt and pepper
5. Pop in the oven for about 20 to 30 minutes, or until the fries are golden brown

Note: sweet potato fries aren't quite as cripsy as normal potato fries, especially since we were healthy and didn't fry them!

Wheat Berry Salad - a la Giada

As I continue through my Giada episode journey, I am introduced to an ingredient I have never used, wheat berries. What a fantastic little berry! They are high in fiber, low in calories and packed with vitamins. If you haven't already, you need to go out and buy some and experiment. I purchased a bag of Bob's Red Mill and they were great.

This salad is so healthy and delicious. The flavors of the chewy wheatberries, crisp and sweet strawberries and hearty cheese mix so well together that I am going to have to speed up this blog post so I can eat some for lunch!!

Ingredients:

1. 1 cup wheatberries

2. 2 cups water

3. 1 cup chicken broth

4. A bunch of strawberries cut in fourths

5. an ounce of goat cheese ( I didn't have any on hand so I used a block of Laughing Cow Swiss and it was creamy and delicious)

6. Fresh chopped mint

Dressing Ingredients:

1. Juice of 1 orange

2. Zest of 1 orange

3. A tablespoon or so of EVOO

4. Salt and pepper

Instructions:

1. Boil wheatberries for about 25 minutes or until they are chewy and al dente. Note: they will NOT soak up all of the liquid and that's OK!!

2. Drain the berries and let them cool

3. Mix up the dressing

4. crumble the cheese or but it in little pieces

5. Combine all of the ingredients and enjoy!!

Easy, right? Gosh, I love fast and easy recipes.

Carrot and Sweet Potato Mash - Giada

As I settled into onto my couch after an exhausting yoga class yesterday I popped on over to the Food Network for a little of my favorite relaxation pastime - finding new things to cook. And Giada did not disappoint. I watched one episode and then raced to the grocery store. I had a mission, a list  and a hungry belly.

Ok, this post will be in a few different parts so I can adequately describe all of the components of this dish. Up first, the mash.

Seriously, so good. I have never been a huge fan of cooked carrots, but mashed with some sweet potatoes (ps. obsessed with sweet potatoes) garlic and onion, how could I not love these cooked carrots? This is a great substitute for mashed potatoes and gives you tons and tons of vitamins for a healthy day!

Ingredients:
4 to 6 carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 large white onion, peeled and chopped
3 garlic cloves
4 cups chicken broth
Salt and pepper to taste

Instructions:
1. In a large pot, cook the carrots and onions in about 2 tablespoons of extra virgin olive oil for about 5 minutes on medium heat, be careful not to burn the onions
2. Add the sweet potato and garlic cloves
3. Pour in your chicken broth. You could use water instead but the chicken broth gives the mash a hearty flavor
4. Season with salt (I use sea salt) and pepper
5. Let cook for about 25 minutes to half an hour. Pierce a carrot and sweet potato with a fork and if it goes through easily, remove from heat
6. Remove about 3/4 of the broth and with either a hand blender or a food processor, mash up your mixture

Enjoy!!

Sauteed Bok Choy and Broccoli

I got this recipe out of one of my most favorite cookbooks, a gift from my dear friend Courtney. It is an Everyday Food cookbook from Martha Stewart. The best thing about these cookbooks (there are several of them, I recommend buying them all!) is that there is a picture for EVERY recipe! I know pictures shouldn't be the reason you try a new recipe, but honestly, they sure to make looking for something new to try a lot more fun.

This veggie combo makes a great side dish and goes with just about anything. Pair it with chicken or tofu for a delish oriental twist.

As adapted from "Everyday Food" pg. 249

Ingredients:
1 head bok choy
1 bag frozen broccoli or 1 fresh head of broccoli
1 cup chopped mushrooms (I took liberty in adding this, but what the heck, I had some on hand)
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated peeled fresh ginger (I didn't have any, so I didn't use any, but I'm sure it's great with it)
1 to 2 tablespoons soy sauce
Red Pepper Flakes (not in the original recipe, but I like a little spice)

Instructions:
1. Wash and pat dry bok choy, chop the greens
2. Heat oil, soy sauce, red pepper flakes and garlic on medium
3. Add bok choy and broccoli
4. Cover and cook, stirring frequently for about 10 minutes
5. Press the ginger in a sieve over the skillet to release its juices. Stir and serve.

Enjoy!

Coconut Lime Rice

I have to say, this rice was one of the most delicious side dishes I have made to-date! It had such wonderful flavor, it will definitely become a regular at my table. I was so enthused to make this dish and I am so glad that it turned out ever so yummy-in-my-tummy.  

I would suggest this rice with just about any main meal, but think it goes especially well with fish. It would also be great alongside some chicken lettuce wraps or tofu. I first discovered this recipe from a coworker who suggested one very similar. Then, I found a recipe on allrecipes.com for coconut lime rice and made a few changes for substitutions that I had. I did not have basmati rice on hand, but my kasmati worked just as well. I also do not keep coconut oil in stock but canola did the trick! I also used low-fat coconut milk instead of full-fat and the flavor was superb.

If you are looking for an easy summer twist on rice I highly recommend this coconut lime rice!

Ingredients:

1 cup basmati/kasmati rice

1 tablespoon coconut/canola oil

1 teaspoon butter

1/4 cup flaked coconut

1 cup low-fat coconut milk

1 cup chicken broth

1 lime, zested and juiced

salt and pepper to taste

Directions:

1. Rinse rice until the water runs clear; drain. 

2. Heat oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. I may have cooked my rice a little too long because it got a little browned, but in the end I think it just added more flavor!

3. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. 

4. Bring to a low boil, then cover and reduce heat to low. 

5. Cook for 20 minutes, stirring occasionally. 

6. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Creamy Fiesta Quinoa

Ok, I am totally loving quinoa right now, thanks to my Bestie, Courtney of ICE CREAM & WINE. After experimenting with her Salsa Quinoa recipe, I decided to venture out on my own. As you know, my favorite thing to do in the kitchen is experiment with new things and make recipes more my style.  This dish is not overly spiced, but the combination of vegetables and addition of sour cream make it work. By using Rotel tomatoes that have green chiles included, a nice smooth heat is naturally added that permeates throughout the entire dish. This seed and vegetable party on a plate is extremely filling while also very healthy! 

Enjoy!

Ingredients:

1/2 cup dry quinoa

1 cup water

1/2 cup frozen corn

1 can rotel tomatoes (drained)

1 can pinto beans

1/4 cup reduced fat sour cream

fresh cilantro

1 tablespoon Extra Virgin Olive Oil

Instructions:

1. Combine water and quinoa in a saucepan and bring to boil. Stir occasionally. Cover and cook until quinoa has soaked up the water.

2. In a separate pan, heat EVOO, pinto beans, tomatoes and corn until corn is completely thawed and mixture is heated through.

3. Pour quinoa in with the bean mixture and combine. Stir in the sour cream until creamy.

4. Serve with fresh parsley.

Cranberry Spring Salad

My beautiful and fantastic sister in law has a special word for your favorite treat to get before the meal. You know, the starter, the thing that satiates your appetite before the meal. The Appeteaser. You have to know my sister in law to fully appreciate how she goes about picking out her teasers. She drops coy and brilliantly placed hints so that you think you are the one who picked out the teaser. She is a genius. Well, this particular teaser that I created may not exactly fit her guidelines, it's more of a side, but it was just my style and simply delish.

I was able to use my indulgence, White Stilton with Lemon Peel, and make my own simple vinaigrette that brought out all of the fresh spring flavors. I suggest this salad as a teaser for any meal, especially because it combines healthy ingredients but tastes rich and sinful.

Ingredients:
Spring Salad mix (I used spring romaine)
Dried cranberries
White Stilton with Lemon Peel; crumbled
Extra Virgin Olive Oil
Lime Juice

Instructions:
1. Mix salad, cranberries and crumbled cheese in a salad bowl
2. Combine EVOO and lime juice 2:1 and whisk together
3. Drizzle dressing over the salad and dig in!

*For a special addition that I will add next time, sprinkle some pecans or slivered almonds on top

Roasted potato wedges

Potatoes are an easy and nutritional addition to any meal. They fill you up and complete meat and veggies as a sustaining side. Additionally, you can season these wedges so that they hardly add any unnecessary calories to your daily allowance, while still tasting absolutely delish!

Ingredients:
Potatoes
-Baking potatoes
-Baby red potatoes
-Yukon gold potatoes
Pam spray
Lawry's season salt

Instructions:
1. Preheat oven to 525
2. Cover cookie sheet with parchment paper
3. Cut potatoes into bite-sized wedges
4. Place wedges on cookie sheet and spray with Pam
5. Sprinkle with season salt
6. Bake for 20 minutes, checking occasionally, turning if necessary until you see a golden brown outside