Archive for side dishes

kale and pomegranate salad

February 21, 2012 · Filed under Salads, side dishes, Vegetarian · Tagged

Photo from Fed and Fit

  

This is one of the prettiest salads I have ever seen!  WordPress featured this salad from “Fed and Fit” last month and it looked super scrumptious!  It also looked like something I could retro-fit for those of us that like to keep it moving…you know how I operate!

Original Recipe in Black, The Good Stuff 411′s version in Red!  Either way, Enjoy!

kale and pomegranate salad

serves 9 ( serves 4 twice)

Ingredients:

1 head of curly kale (1 bag of Harvest Sensations Kale Salad or Kale Salad in a bag from Trader Joe’s)

½ head of purple cabbage (add or skip)

1 bunch of flat leaf parsley (about 2 cups) (add or skip)

2 pomegranates (pomegranates already seeded.  can buy at Costco, trader joe’s, Safeway, whole foods)

5 limes (Lime juice about 8 Tb, I only use Nellie & Joe’s Famous Lime Juice, any grocery store.  That said as much as I like limes and salt, the kids not so much-or at least not more than a few bites, little taste buds:)…so back to Galeos (see Favorite things post), yummy, healthy, and they eat every last bite!)

1 T sea salt

Directions:

NOTE: Use Half of everything if you are doing this for 4

Dump Kale Salad Mix into a pretty salad bowl

Remove the stems before finely chopping the kale and cabbage, then set aside.

Roughly run knife through the parsley and toss with the kale and cabbage.

Dump lime juice and salt into a small bowl and mix or get Galeos out of the fridge:)

In a bowl, juice the limes and add the sea salt to dissolve.

Dump lime juice/salt combo over kale salad and combine well (remember only half if serving again later during the week or for lunch) or now add dressing!

Deseed the two pomegranates. The best way to deseed pomegranates is to cut the fruit in half then carefully break it apart with your hands and lightly brush the seeds away from the membrane. [Make sure to either wear an apron or something red! The juice stains.]

Massage the kale, cabbage, and parsley with the sea salt lime dressing. You can perform this step a couple of hours before serving. The acidic dressing will help breakdown some of the rough texture of the kale.

Open package & dump pomegranate seeds over dressed salad and serve!

Sprinkle the pomegranate seeds over the dressed salad and serve!

Time: 20 minutes Time: 5 minutes

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oldies but goodies

January 13, 2012 · Filed under Appetizers, Chicken, side dishes, Soups & Chilis · Tagged , ,

Here in the PNW we are gearing up for a long, COLD, Holiday weekend!  With the extra day off, and some fantastic football games on, we are heading to the Beach House to hunker down, bundle up and spend some fun family time!  Sitting inside by the fire is relaxing and comforting, but also leads to lots of snacking.  So besides stocking up on healthy snacks and I am pulling out some of my favorites, oldies…but goodies.

1)  Tortilla Soup http://thegoodstuff411.com/2010/10/28/tortilla-soup/

I love this because I can keep it warm in the crock pot and people can help themselves all weekend.  It is filling and tastes great!

2)  Healthy Seven-Layer Dip http://thegoodstuff411.com/2010/02/05/and-something-spicy-for-the-super-bowl/

This is a football day favorite at our house and it really is amazing how great it tastes!

Hope everyone enjoys their long weekend…stay warm, stay safe, and have fun!

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Food & Friends

November 7, 2011 · Filed under Salads, side dishes · Tagged

It is so awesome to spend time with old friends, people who have now known me over half my life!  Even cooler, when you share common interests, like eating healthy!  We had three days of parties, football, beer and junk food so we decided to kick the long weekend off by eating in Thursday night!  We pan roasted some salmon and whipped up this “Wilted Kale Salad” recipe they were making at Met Market when we stopped for groceries (and more beer)!

It was super simple to make, DELICIOUS, and one I am already planning again for this week!

 

Wilted Kale Salad

Serves 4

  • 1 package Harvest Sensations Organic Kale Salad
  • 4 slices bacon, diced (could use turkey bacon, or omit)
  • 1 shallot minced
  • 2 garlic cloves, minced
  • 4 tbsp red wine vinegar
  • 1/4 cup olive oil
  • Salt & Pepper

DIRECTIONS

1. Place the Kale Salad in a large salad bowl (think the one pictured above was big enough?)

2. Cook the bacon in a skillet until crisp; add shallots and garlic and cook for 10 seconds; add the vinegar and whisk in the olive oil until well blended. Salt & pepper to taste.

3. Pour the hot vinaigrette over the salad and toss until well coated.  A sprinkle of Asiago cheese can be added if you wish.  Serve at once with a crusty loaf of bread.

 

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The Most Amazing Salad

August 27, 2011 · Filed under Salads, side dishes · Tagged , , ,

 

A friend’s Sister-in-law brought this dish to a dinner party earlier this summer (thanks Suzanne).  It had been on my mind ever since.  I finally tracked it down and it is by far my new favorite dish!  I have to tell you this is just a TAD more labor intensive than a simple salad, but well worth it.

The Most AMAZING Salad

( Whole Wheat Couscous with Cherries & Arugula) 

Couscous
1 cup water
2/3 cup orange juice
1 1/3 cup (1/2 pound) whole wheat pearl couscous (I used Israeli Tri-Colored Couscous)

Salad
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2/3 cup dried cherries
2 stalks celery, finely diced
3 ounces baby arugula, finely chopped (I didn’t chop because I didn’t have time, worked out fine)
1/2 cup walnuts, lightly toasted
3 shallots, peeled and thinly sliced
Flaky sea salt and freshly ground black pepper
2 ounces young Gouda or sharp white cheddar (didn’t have this either so tossed in some feta)

Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper. When the couscous is done (it will have absorbed all the liquid) spread it out on the baking sheet to cool.

Whisk together the orange juice, olive oil, and red wine vinegar in a glass measuring cup. Add the dried cherries and microwave for 2 minutes on HIGH. (Or, bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat.) Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup, and reserve it.

When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.

Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve warm, or at room temperature.

Original photo

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Good clean fun

May 10, 2011 · Filed under Salads, side dishes · Tagged , , , ,

A few years ago we were fortunate enough to meet some wonderful people from Turkey!  They introduced us to some of their friends and this group is just plain fun!  But more notably they are all really energetic, healthy and SO YOUNG looking!  Diet. Diet. Diet.  The Turkish Diet is a Mediterranean Diet and consists of meat, eggplants, green peppers, onions, peppers, garlic, lentils, beans, tomatoes, nuts, spices, herbs, olive oil, and fresh fruits.  Basically the diet we should all aspire to eat. 

So a few weekends ago we attended one of their infamous soirees (these people know how to party)!  The food at this party was some of the best I have ever tasted and it was missing all the things you would normally find on a party spread.  No cream sauces, no pasta, no dips, no chips, no bacon wrapped this or that.  Nothing deep-fried! 

This beautiful buffet of healthy, yummy foods was devoured and replenished 6 or 7 times!  After eating no one was “beached” on the couch because eating these kinds of foods does not send your body into a food coma, but rather leaves you ready to rock-and-roll!

I cornered the caterer to get the 411 on what I was eating because it WAS THAT GOOD!  Here are two of the dishes that are SO incredibly easy to make, and super healthy!

Shepherd’s Salad

Ingredients

  • 3 Roma tomatoes, seeded and chopped
  • 2 cucumbers, seeded and chopped
  • 1 bunch parsley, leaves picked, not chopped
  • 1/2 cup pitted and halved kalamata olives
  • 1/2 small red onion, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 ounces Greek feta cheese, diced (I used crumbled)

Directions

Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.

Quick and Easy White Bean Salad

(Fasulye Piyazi)

Ingredients

  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar (red or white)
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste

Directions

  • After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.  This will take the edge off the onion.
  • Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Lasts a couple of days in the refrigerator.

I made both of these the next day and the only problem was I WANTED MORE!  SO next time I will double both recipes because they just get better the longer they sit.  I took the leftovers out the next day and had a fabulous lunch!  Just add the feta as you go on the Shepherd’s Salad so it won’t get soggy!

And again, do not under-estimate your kids!  Mine said yuck, had their “No Thank You Bite” and ate both no problem!

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Would the REAL Apple/Walnut/Lentil Salad please come forward

October 17, 2010 · Filed under Salads, side dishes, Vegetarian · Tagged , , , ,

So remember my “Don’t be Lazy” post from a few weeks back? Well flipping through a magazine and here is the real thing!

Apple Walnut Lentil Salad

1 Cup green or black lentils (Trader Joes people, cut and pour)

1 chopped apple (Granny is my pick but any apple will do)

1/4 C walnuts

1/4 C scallion or green onion

Crumble blue cheese or goat cheese on top

Dress with balsamic vinaigrette

A Reminder of HOW GREAT these little Lentils are for us!

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Family Style.

April 27, 2010 · Filed under 411, Beef, Kid Tip, kids, side dishes, Veggies · Tagged , , , ,

Eating family style has so many benefits. First and foremost, your kids want to be like you. If they see you heaping loads of fresh, yummy veggies onto your plate, they will want to do the same (maybe not at first, but trust me-it will come). Secondly, I think kids can get immediately turned off by thinking they HAVE to eat something simply because it is on their plate. On the other hand, if I serve fruit and veggies on a platter in the middle of the table, it takes the immediate “I’m not eating that” out of the equation, and instead the kids become curious as to what is for dinner.

Even if I make a meal that maybe does not lend itself to being served “Family Style” I try to find a way to present it that way.

Benefits of eating “Family Style”:

  • Teaches your children fine motor skills as they pass bowls, use tongs and other serving pieces
  • Teaches manners as they say “please” and “thank you”
  • Teaches sharing and the concept of taking turns
  • Slows down eating for the whole family
  • Lends to the “art of conversation”, as food is passed and people settle in there is time to talk (learning to wait your turn to talk, not interrupting)
  • Teaches children social skills and the etiquette of eating in a group setting (patience, waiting while everyone gets food on their plates)
  • People (adults and kids) learn to take what they feel they are hungry for, and learn to gauge how much food they need on their plates
  • People also tend to take less as they want to be sure there is enough for everyone at the table

If your family is not eating at least one meal per day together- reevaluate. Study after study has shown that kids who eat with their families:

  1. Are better adjusted
  2. Perform better academically
  3. Have improved nutrition, and overall healthier eating habits
  4. Communicate more openly

Putting it all together:

Dinner a few nights ago was the Grilled Skirt Steak with Chimichurri Sauce and Grilled Asparagus with Lemon and Garlic

After the asparagus were marinated for a bit, I took the marinade and tossed some chopped tomatoes and cucumbers in it. I then placed those veggies over a bed of lettuce and gently tossed it with my hands. That acted as a bit of dressing for the greens, adding very few calories, but lots of flavor. The sliced steak and grilled asparagus were then put on the bed of greens.  A dinner I could have served separately on each plate was served Family Style! Perfect!

Another evening our main course was taking a bit longer than I had anticipated. I served the fruit and veggies for that evening as an appetizer, and the kids gobbled it down. Presentation is so important when trying to teach your kids to like fruit and veggies.

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My FAVORITE veggie is now in Season!

April 15, 2010 · Filed under Recipes, side dishes, Veggies · Tagged ,

April=Asparagus, and Asparagus are the bomb!  I honestly think the reason this veggie became my favorite is because of my Grandmother.  No matter how formal her table was asparagus was the one food she insisted we all eat by hand!  Now when you are a small child sitting at a table adorned in crystal and china and the head of the table picks up her veggies with her hands and starts eating…well, I WAS IN!

We also come from a family that commercial fished salmon and we eat it still about 2 or 3 times a week.  Asparagus happen to be the perfect veggie to compliment this awesome fish!

I have a hard time finding asparagus recipes that are easy, and consistently good! (easy yes, always good…harder)

Recently I stumbled onto Gwen Ashley’s web site,

http://penandfork.wordpress.com/

Grilled Asparagus with Lemon and Garlic

Serves 6

1-1/2 pounds thick speared asparagus
2 medium cloves of garlic, peeled and minced
1/2 teaspoon Dijon mustard
zest and juice of 1 lemon
3 tablespoons olive oil (lemon flavored if you have it)
Salt and freshly ground black pepper

Trim asparagus to even lengths, then peel from just below the flowered tip. Place the asparagus in a shallow baking pan. Whisk together the remaining ingredients, and season with salt and pepper. Pour over the asparagus, tossing to coat. Marinate for 30 minutes up to 2 hours.

Heat the grill to medium-high (375-400 degrees). Drain the asparagus and discard the marinade. Place the asparagus on the grill. Grill for 3 to 4 minutes, moving the asparagus around a bit on the grill with tongs. Remove when the asparagus is still crisp tender, but shows signs of grill marks. Serve warm, or room temperature.

This will be like the green bean recipe…a go to, you just know it will taste great every time!

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Slow-Roasted Green Beans

January 19, 2010 · Filed under Recipes, side dishes, Veggies · Tagged , , ,

 Simple.  Healthy.  Easy.  DELICIOUS!

 

Green beans seem to be a staple in our home year-round.  This recipe actually came out of the back of an Oprah magazine over two years ago and we make these roasted green beans at least once a week.  This recipe really is as easy as it comes and makes for a quick veggie with any meal, or works to accompany a fancier dish should you be entertaining.  (I have emailed this recipe upon request every time I have served it.)

Slow-Roasted Green Beans with Sea Salt and Olive Oil

INGREDIENTS

  • 3 pounds green beans , ends trimmed (mixing yellow and green beans makes for a nice presentation when entertaining you can also buy beans already trimmed if you prefer) 
  • 3 tablespoons extra-virgin olive oil (just eye-ball it and drizzle over the beans)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon cracked black pepper

DIRECTIONS

Preheat oven to 300°.  Place beans in one layer on a large baking sheet with a rim.  Drizzle with olive oil, salt and pepper and toss with hands. Place in oven and roast 20 to 25 minutes, until tender and slightly golden in spots.  Remove and serve warm or at room temperature.

I have also served these with crumbled feta or goat cheese on top.

 

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Baked Glazed Carrots, A Perfect Winter Treat!

December 9, 2009 · Filed under side dishes, Veggies · Tagged

I have no idea why but I have a hard time with carrots. Cooked, raw…doesn’t matter, I just usually pass! But when eating seasonally, and locally, carrots are a common staple at my local co-op so I have been keeping an eye out for appealing carrot recipes.

I was browsing the spices at Whole Foods yesterday when I found these fabulous little packets of mixes (sans all the junk) from Simply Organic Foods! This of course led me to their website last night and there are just TONS of cool recipes! This one caught my eye because my house is HUGE on Agave syrup, and this recipe called for it!

Doesn’t get much easier people.

Baked Glazed Carrots

INGREDIENTS:

  • 1lb Carrots diced (Nicer-Dicer, took me 2 minutes for a perfectly diced bowl of carrots)
  • 1/2 cup Agave syrup (I use Organic Blue Agave)
  • 1 packet Simply Organic Foods Taco Mix (ok, any taco mix will work but just make sure the stuff in it is good for you!)

Mix it all in an oven safe dish, bake at 350 for 40 – 50 minutes.

I had some pre-cooked lentils from Trader Joe’s in the fridge so I added those about 10 minutes before the carrots were done, GREAT COMBO!

Note: I ate this as my dinner, since the lentils added protein. My Husband ate his with a steak and said it was a great combo. The kids found it a bit too spicy so I would probably split the batch next time and just cook theirs with less seasoning. If you are ever making a taco dinner, or having a Mexican Fiesta and you have a vegetarian or Vegan coming serve this dish, it would be excellent in a taco shell!

Actually as I ate the leftovers today lots of ideas came to mind:

  • Add ground beef or ground turkey (already cooked) for the last 10 minutes, sprinkle with cheese and serve with whole grain chips
  • Add a dollap of Greek Yogurt or Sour Cream
  • Serve the glazed carrots/meat or lentils in a taco shell and add your usual taco toppings

The 411 on the Baked Glazed Carrots (w/o lentils): 130 calories, .5g total fat, 0mg cholesterol, 270mg sodium, 31g total carbohydrate and 1g protein

The 411 on Carrots Nutrients: Vitamins A, C, K; potassium; alpha- and beta-carotene antioxidants; fiber.

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