My Sweet Marie

Archive for the ‘Side Dishes’ Category

Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:

Ingredients:

  • 2-3 carrots peeled and cut into crudités
  • 1 small turnip chopped into large dice
  • 2-4 beets (pre-cook and peel, 1/4 them)
  • squash cut into large chunks
  • 2-3 parsnips, peeled and chopped
  • 4-5 cloves garlic chopped
  • 1 small red onion sliced
  • 2 tbsp. olive oil (or more if you like)
  • 2 tbsp. olive oil
  • 1-2 tbsp. maple syrup
  • herbes de provence **

Directions:

  1. Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
  2.  Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
  3. Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
  4. On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
  5. Drizzle the syrup over all the veggies.
  6. Roast uncovered at 375 for an hour or till fork tender.
  7. Enjoy as a side dish to chicken, fish, beef or pork!
  8. ** other spices can be subbed like curry or cumin, any variety.
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I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Today at the WW meeting I felt inspired to do more to help my fellow WW peeps. I love to cook and I know this is a challenge for some people so maybe by me posting some recipes I can help you out! I love going to the meetings as they inspire me to do better. I love when people share their wisdom, their love and mostly their support as this is not an easy journey, but none the less, we have been thrown together on this train and well, somebody has to steer the darn thing! So here’s today’s post of my favourite 5 veggies!

  1. Steamed purple cabbage: Seriously, you chop up a red cabbage, throw it in a large pot, add water and vinegar. Boil the heck out of it until it is falling apart tender. This could take 1-2 hours. But once it’s done, you have enough for a few days and truly it is so tasty, just a bit of salt and pepper and you are ready to go!
  2. Green beans: Do you like spice? If so, steam your beans whichever method works for you, I like using a steamer but a micro will work too. Once they are cooked, toss them with a bit of Siracha(Rooster) sauce. Ta-da, that’s it, great with chicken, pork, steak, whatever!
  3. Roasted Veggies:  Take your favourite veggies like carrots, onions, cabbage, broccoli, cauliflower, celery, beets, rapini, kale, zucchini…I could go on! Wash them and chop them into large chunks, toss with very little olive oil(1 tbsp. for a large tray) and lay flat on a parchment covered tray, roast for 45 minutes at 375. Delicious.
  4. Sweet potato fries: Wash your taters and cut into wedges, dice or slim fries. Toss with 1 tbsp. of olive oil per 1-2 small to med. sweet potatoes and roast at 375 for 45 minutes to an hour depending on the cut. You will want them crispy. This is also great with rutabagas. I like to mix both together and surprise my hubby, get those veggies in! Don’t stack the taters as they’ll be mushy.
  5. Salsa veggies: Use the frozen veggie blend of beans/carrots, steam in the micro and top with some salsa and if you can/want go crazy and add 1/4 – 1/2 cup of shredded cheese. Be sure to count the cheese in your points! I like goat’s cheese on mine with a splash of balsamic vinegar…divine!

I hope these veggie ideas have helped you today and I will post more snack ideas up in the next few days! I love comments so please feel free to share your ideas and I’ll be sure to post them! Remember to count your points when adding olive oil!

Sweet Marie

Happy New Year all! Today I am feeling a bit like some comfort foods and for me rice and beans hits the spot! Serve it up with a roasted chicken or a roasted pork loin, and comfort is sure to follow! Here’s how I made it today!

Ingredients:

  • 1 cup brown rice
  • 1 can black beans, drained and rinsed
  • 2 cups chicken broth or vegetarian broth would work too
  • 1/2 cup salsa, mild or hot, to taste

Directions:

  1. In a mid-sized casserole, mix all the ingredients, stir.
  2. Bake in oven at 350 for 1+ 1/2 hours.
  3. Enjoy on it’s own, with a salad and/or a roasted chicken or would be great with tacos or quesadillas!

As I said in my last post, we’ve been eating a lot of asparagus, so I thought I’d share a few ideas with you! here’s just a few and I’d love to hear how you like to prep your asparagus!

  1. Grilled in the oven with a bit of olive oil, salt and pepper. No cover, just flat out on a tray and roasted at 375 for about 15- 30 minutes.
  2. Steamed, served with lemon!
  3. Steamed or roasted and served with a shaving of parmesan.
  4. BBQ in a foil pack with olive oil and salt and pepper!
  5. Wrapped in prosciutto. Take 5 or 6 spears, wrap a slice of prosciutto around them and roast in the oven as above.
  6. Stir fried with shrimp and served over pasta tossed with olive oil or butter and parmesan cheese.
  7.  Cream of asparagus soup! follow any of my cream soup recipes subbing the asparagus for the said veggie(broc or caul.)
  8. In a stir fry with portabella mushrooms, onion and yellow peppers and some chicken strips. Serve with rice, dinner!
  9. In a quiche!
  10. Asparagus A la cashews! Stir fried with cashews, garlic and ginger. top with soy sauce and sesame oil!

There you have it, ten ways to serve asparagus! Go forth and pee green!

 

Sweet Marie

Well it’s asparagus season in Ontario and we’ve been eating it so much, I suspect I’ll turn green soon! A good way to savour asparagus once it’s out of season is to pickle it! It ups the wow factor of your pickle trays, goes great on your antipasto platters and is just plain yummy! so go out and pick some asparagus and get busy! This will only make 2 pint sized jars so you may want to double up! Here’s what you need:

Ingredients:

  •    30   asparagus spears
  • 1/3 cup coarse salt
  • 2 quarts cold water
  • 1  2/3 cups distilled white vinegar
  • 2/3 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed
  • 1 1/2 teaspoons dill seed
  • 1 white onion, sliced into rings
  • 1/2 teaspoon chili pepper flakes or 2 jalapenos
  • 2 sprigs fresh dill

Directions:

  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes or use the hot cycle on your dishwasher!
  3. In a pan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
  4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2″  of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes or a jalapeno! Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

We had an early Cinco De Mayo dinner today so I cooked us up a lovely chicken marinated in white wine, sirracha and salsa sauces then baked in the oven, delicious! To go with that I cooked up a lovely side dish to which I shall share the recipe! I hope you like it and get creative with your ingredients! Ole!

Ingredients:

  • 1 can refried beans, black or pinto
  • 1 cup salsa
  • 1 cup shredded cheese or goat’s cheese
  • 1 cup corn
  • 1 small onion sliced thin
  • 1 jalapeno sliced thin or 1/4 cup canned jalapenos
  • optional: olives, red peppers, mushrooms etc

Directions:

  1. Spray a 10″ glass pie plate or 8″ square baking dish.
  2. Spread the beans across the bottom.
  3. Top with the salsa,corn then cheese.
  4.  top that with the onions and jalapenos.
  5. Bake for 45 minutes to an 1 hour at 350.
  6. Serve as a side dish or a dip for nacho chips!
  7. Serve with sour cream and guacamole.