Showing posts with label side dish show down. Show all posts
Showing posts with label side dish show down. Show all posts

Tuesday, November 16, 2010

Shredded Brussels Sprouts with Lemon & Poppy Seeds: A Light & Healthy Holiday Side Dish and Other Brussels Sprouts I Have Loved...

Besides the fabulous friends I have gotten to know and the improved cooking skills, another big bonus that the world of food blogging has brought me has been the push to try new foods and to retry foods I thought I didn't like. Fennel, winter squash, saffron and parsnips are but a few of the foods or ingredients that have made their way into my kitchen and into my heart. Brussels spouts are another food that I was convinced I didn't like before I started blogging but now enjoy a great deal. My first real Brussels sprouts adventure was with a Tyler Florence recipe and my latest is this healthy side dish of Shredded Brussels Sprouts with Lemon & Poppy Seeds that I ran across in the November Whole Living Magazine.


In this recipe the sprouts are thinly sliced or shredded so that they are lighter in texture and the lemon juice and zest really brighten their flavor. This is a pretty and low calorie side dish perfect for a holiday dinner or an easy weeknight meal.

And in addition to being a low calorie addition to the plate, Brussels sprouts are an excellent source of Vitamins C & K and are a good source of folate, vitamin A, fiber, manganese and potassium, so load up on this dish and enjoy just a small portion of that green bean casserole!
;-)

Shredded Brussels Sprouts with Lemon & Poppy Seeds
Catherine McCord. Whole Living Magazine (Nov. 2010)
(Serves 6-8)

1 lemon
1 lb Brussels sprouts, stem ends trimmed, finely sliced
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 garlic clove, minced
2 teaspoons poppy seeds
¼ cup low-sodium chicken stock

Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding the white pith. Thinly slice zest; set aside. Squeeze 1 tablespoon lemon juice and toss with Brussels sprouts in a medium bowl.

Heat butter and oil in a large sauté pan over medium heat. Sauté sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more. Serve.

Per serving: 74 calories; 2g saturated fat; 3g unsaturated fat; 5mg cholesterol; 7g carb; 21mg sodium; 3g protein; 16g fiber


Notes/Results: Light and tasty, this is a side dish that tastes great and won't weigh you down, making it a perfect addition to a holiday table. Shredding the sprouts makes for a pretty presentation, as do the lemon zest and poppy seeds mixed in. Once the Brussels sprouts are sliced, this recipe goes together in just a few minutes. I cooked these for a healthy cooking demo at Whole Foods last week and quite a few people who said they normally didn't like Brussels sprouts really liked them and took copies of the recipe. This one is a keeper.

I am sending these Brussels sprouts over to Reeni at Cinnamon Spice & Everything Nice for her special edition of Side Dish Showdown: Thanksgiving. If you have a favorite Turkey Day side dish, you can link it to this event here.

And I am linking it to the Tuesday Hearth & Soul Blog Hop hosted by my pal girlichef as well as A Moderate Life, Hunger and Thirst, and Frugality and Crunchiness wth Christy.

Looking for more ways to love your Brussels Sprouts? Here are three delicious recipes featuring sprouts that I also enjoyed:

Tyler Florence's Brussels Sprouts Salad with Pancetta and Cranberries. The crispy, salty pancetta combines with the sweet tang of the cranberries and the balsamic vinegar for a delicious flavor and the separated leaves make it light and crisp.



Similar in flavor to Tyler's recipe but the sprouts are halved and roasted in this Roasted Brussels Sprouts with Pancetta from Chef James Fiala and from the Bryant Family Vineyard Cookbook. Simple and really good.



Finally Brussels sprouts go in soup too, as in this Fall Foliage Lemongrass Soup from Vegetarian Times. The subtle tang of the lemongrass worked well with the veggies in this one, although I would cut the sprouts into smaller pieces next time.


So what foods have you learned to love?

Thursday, July 22, 2010

Coconut Creamed Corn: A Sweet, Tangy, Spicy Side Dish for Summer


Fresh corn and coconut milk are a perfect pairing, especially when lime juice and chili pepper are added to the mix, as in this Coconut Creamed Corn from "Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World" by Donna Klein. Although the book calls for frozen corn, I used a few ears of fresh, local Kahuku corn which is very sweet and juicy. The result is lighter than a traditional creamed corn, with lots of flavor. It was the perfect side dish for a piece of fresh local fish, (in this case ono) cooked and topped with a little coconut butter (for extra coconut flavor) from Naked Cow Dairy on the North Shore of Oahu. Along with a simple salad of local lettuce, cherry tomatoes and cucumbers, it was a delicious and easy dinner.


Coconut Creamed Corn
"Supermarket Vegan" by Donna Klein
(Makes 4 Servings)

2 cups frozen yellow corn (unthawed)
1 cup light coconut milk
2 scallions, thinly sliced, white and green parts separated
1/4 tsp mild chili powder
1/4 tsp salt, or to taste
1/2 to 1 Tbsp fresh lime juice
freshly ground black pepper, to taste
pinch or more, crushed red pepper flakes (optional)

Combine the corn, coconut milk, white parts of the scallions, chili powder, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to between medium and medium-low and simmer briskly, stirring occasionally, until most of the coconut milk has evaporated, 12-15 minutes. Stir in the scallion greens, lime juice, black pepper, and red pepper flakes (if using). Serve warm.

Per Serving: Calories: 127, Protein: 5g, Total Fat: 4g, Sat Fat: 3g, Cholesterol: Omg, Carbohydrate: 21g, Dietary Fiber: 2g, Sodium: 165mg

Cook's Note: Klein says, "Caribbean jerk seasoning or Cajun spice can replace the chili powder, if desired."


Notes/Results: A great combination of sweet, tangy and spicy flavors--the corn doesn't get thick and creamy, just juicy and flavorful--so it makes it a nice lighter dish for summer. I used the 1/4 tsp of chili and also added 1/4 tsp of a Cajun spice mix so it had a nice little kick to it. A simple but tasty side dish that I would make again with either fresh or frozen corn.


I'm sending this Coconut Creamed Corn to my friend Reeni of Cinnamon Spice & Everything Nice for her monthly Side Dish Showdown event. Check out her blog after the end of the month for a round-up of all the different side dishes for July.

Friday, May 28, 2010

Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa: A Fresh & Tasty Side Dish, Ready for Summer

This is another simple, quick and very tasty Jill Dupleix recipe from her new column in Delicious magazine. (I made her "Curried Egg" Garden Salad from the same column last week). This Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa is a great side dish and a perfect way to ring in summer and liven up plain zucchini. I used some bocconcini cut in half, along with some very sweet local grape tomatoes and basil from my CSA box. The small zucchini (pretty much a year-round veggie here), baby arugula and parsley were also all local--which makes me happy.


Dupleix says, "The flavours of zucchini and tomato with fresh cheese and a zippy herb sauce make it feel as though summer is never going to end. Make this a main meal with a platter of prosciutto or grilled fish."


Grilled Zucchini with Caprese Salad and Rocket (Arugula) Salsa
by Jill Dupleix, Delicious Magazine Volume 7 / Issue 3
(Serves 4)

4 zucchini, very thinly sliced lengthways
1 Tbsp extra virgin olive oil
4 vine-ripened tomatoes, seeds removed, chopped
2 x 120g (about 4 ounces) buffalo mozzarella balls, drained, chopped
1/2 cup basil leaves

Rocket (Arugula) Salsa
1 cup rocket (arugula) leaves, stems removed
1 cup flat-leaf parsley leaves
1 garlic clove, finely chopped
1 Tbsp tiny salted capers, rinsed, drained
1 Tbsp red wine vinegar
1/4 cup (60ml) extra virgin olive oil

For the rocket salsa, place ingredients in a food processor, season with sea salt and pepper, then process until smooth. Loosen with a little water. Set aside.

Preheat chargrill or barbecue to medium-high. Brush zucchini with oil and grill, turning once, for 5 minutes until lightly charred. Arrange zucchini on plates and top with tomato and mozzarella. Season, then drizzle with rocket salsa. Top with basil leaves.

Per serving: 1672 kj (400 cal), Fat 34.9g (sat fat 12.2g), protein 13.5g, carb 5.8g, fiber 4.9g, chol 30mg, sodium 275mg.


Notes/Results: Really good! What's not to like? The zucchini gets new life topped with the caprese-style salad and the peppery (from the arugula) and tangy (from the red wine vinegar and capers) salsa. (Although I do think it is actually more of a pesto than a salsa). It's a fresh-tasting and easy side dish that pairs well with grilled meat, poultry or fish. I served it with some simple lamb patties (ground lamb mixed with grated onion, garlic, chopped cilantro, mint and parsley, cumin, salt and pepper), and it made a great light dinner for a warm night. I will make this again.


I am sending this one to Side Dish Showdown, the monthly event hosted by my friend Reeni at Cinnamon Spice & Everything Nice. Reeni will be rounding up all of this month's fabulous sides at her blog after the end of the month (which is in just a few days--yikes! Where does the time go?!), so stop by and check them all out.



Happy Aloha Friday!

Thursday, February 25, 2010

Orzo with Fennel, Edamame, and Pineapple: A Sunny Side Dish for a Winter's Day

Do gloomy winter days have you longing for a bit of sunshine? Then this brightly-hued Orzo with Fennel, Edamame, and Pineapple is the side dish for you. The combination may sound a bit strange but trust me it works. To create this recipe I took inspiration from two separate sources. First, a simple salad of fennel and pineapple I got from the deli case of a local store. I thought the combination of the fennel paired with the juicy fresh pineapple really worked. A day later I got the March/April Clean Eating Magazine and there was a recipe for a side dish with orzo, orange and fennel (plus green onion and feta), in a basic vinaigrette that sounded good. I thought that putting some of the main components of each together with a jazzed up dressing of my own would make a healthy, refreshing side dish. Also a side dish that would be perfect for the new monthly blog event Side Dish Showdown created and hosted by my good friend Reeni from Cinnamon Spice & Everything Nice. This month's showdown theme is "Anything Goes" and this dish goes especially well with chicken or fish.


Orzo with Fennel, Edamame, and Pineapple

by Deb, Kahakai Kitchen
(Serves 6-8)

1 package (12 oz) orzo, preferably whole wheat
dressing (see recipe below)
1 medium to large fennel bulb, cored and sliced thinly
2 Tbsp fennel fronds, chopped
1 1/2 cups cooked, shelled edamame
2 cups chopped pineapple, fresh or canned in its own juice (reserve juice for dressing)

Dressing:
2 Tbsp olive oil
1 Tbsp white wine vinegar
juice of 1 lemon
1 Tbsp pineapple juice
1 Tbsp Dijon mustard
1 tsp honey
1/4 tsp ground pepper
sea salt to taste

Cook orzo according to package directions, drain and place in a large bowl. Add dressing, mix and allow to cool. Add sliced fennel, fennel fronds, edamame and pineapple to orzo and toss gently until well mixed. Serve at room temp or chill in fridge.

Dressing:
Combine olive oil, vinegar, lemon juice, pineapple juice, Dijon, honey and pepper in a small bowl and whisk to combine. Taste and add sea salt to taste.


Notes/Results: Excellent! The flavors and textures go together really well and it is an easy healthy dish that is pretty to look at. Since both fennel and pineapple are perennial, it works well at room temperature and is delicious chilled, this side dish can be made and served year-round. My only "issue" is that I wanted to use my favorite whole wheat orzo in it for the extra fiber, and both places I can usually find it were out of stock, so I was stuck using regular orzo. :-( It was of course still delicious, but I would definitely use the whole grain orzo next time. Since I am being dairy-free, I chose not to put in the feta that the Clean Eating recipe uses but if you want cheese, either feta or a tangy goat cheese would work well in this dish. You could also add other veggies or some herbs too. I liked the additions I made to the dressing--the Dijon, honey, pineapple juice and lemon added a good layer of flavor. With the fiber, vitamin C, potassium and manganese in the fennel, the fiber, protein and other good things in the edamame, and the vitamin C and fiber in the pineapple, (Whoa--whole lotta fiber going on there!) this is a nutritionally packed dish and a keeper recipe for sure!


It wouldn't be a side dish without a main dish so I paired the orzo with some Barramundi, prepared picatta-style, with olive oil, garlic, lemon and capers. I have not cooked or even eaten barramundi, (a mild, white fish from the coasts of Australia and Southeast Asia), but I heard about it on Dr. Oz ;-) and wanted to try it. Dr. Oz called it one of his "5 super foods to eat now" and I have a Pavlovian response to the term "super foods"--I get all excited when I hear it and I must try them. (Yes, I know I am a geek...admitting it is the first step). Dr. Oz said that the barramundi is a vegetarian fish, dining on planktan instead of other smaller fish so it has lower levels of mercury and it also has "higher omega-3 levels than salmon." In researching it a bit for this post, it appears that Dr. Oz may have been a little too enthusiastic in his declarations. A few sources I read said it would be more accurate to state that although it is carnivorous by nature, the fish can eat and thrive on a mostly vegetarian diet (sounds like me!), so depending on how your barramundi is raised (quality farmed barramundi is usually fed a mostly vegetarian diet), that first claim may or may not be completely true. Also it appears that the barramundi has comparable levels of omega-3s to wild salmon, but it does have much higher levels than any other white fish. Super food or not, I was still happy to find it frozen, from a reputable supplier at my local grocery store and give it a try. It is a good, basic mild-tasting white fish and worked well sauteed with the seasonings. I wouldn't seek it out to eat all of the time but it was a nice change. (That was probably WAY more than you ever wanted to know about barramundi--see geek comment above!).


A delicious dinner with a showdown-worthy side dish. You can check out this month's Side Dish Showdown entries by going to Reeni's site and following the links (here) and she'll also be doing a round-up at the end of the month.

Aloha!