Category Archives: Side Dishes

Daring Cooks: Sri Lankan Beef Curry and Carrots with Tropical Flavors

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

I won’t go too much into Appam, as I didn’t make it. Right now, I am not eating grains or yeast, so I figured making a yeasted rice flatbread wasn’t in the cards. However, if you want to read about how to make these (and they look like the perfect accompaniment to a saucy curry!), check them out over at Mary Mary Culinary.

I did, however, jump right on some Sri Lankan curry! I love curries made with coconut milk. Spices + coconut milk = comfort food. (I’ve already mentioned this in my previous post about a Thai-inspired curry, but it’s really true!) This curry was different than most I’ve made; it used fresh curry leaves and tamarind pulp. Lucky for me, there is an Indian grocery not far from our house, and I was able to pick up the necessary ingredients.

As this curry simmered on the stove, the intoxicating aroma of spices filled the house. I could hardly wait until it was ready. I served it with spaghetti squash for me, brown rice for the hubby, and some amazing carrots with lime, peppers, shallots, and cilantro that was bright, fresh, and lightened up the heavier curry. It was a lovely meal. Next time, I think I might opt for a lower temperature when cooking the meat, and perhaps swap out the beef for a lamb or goat. The London Broil I used was a bit too lean, and ended up a tad dry for the dish. However, the flavors were sensuous and won me over.

Sri Lankan Beef Curry, adapted from Mangoes & Curry Leaves

1 lb boneless beef (I used London Broil)

1 T coconut oil

10 fresh or frozen curry leaves

1 green cayenne chili, finely chopped

generous 1 c  finely chopped onion

1 t turmeric

1 t salt

½ c coconut milk

1 T tamarind pulp (I had a jarred tamarind pulp with no seeds)

3 c water

1 T arrowroot powder

Dry Spice Mixture:

1 T coriander seeds

1 t cumin seeds

one 1-inch piece cinnamon or cassia stick

seeds from 2 pods of green cardamom

1. Cut the beef into ½ inch cubes. Set aside.

2. In a small heavy skillet, roast the dry spice mixture over medium to medium-high heat for 3 to 4 minutes, stirring continuously, until it smells amazing!

3. Transfer to a spice grinder or mortar and grind/pound to a powder. Set aside.

4. In a large, wide pot, heat the oil over medium-high heat. Add the curry leaves, green chile, onion and turmeric and stir-fry for 3 minutes. Add the meat and salt and cook for 5 minutes, stirring occasionally so all surfaces of the meat get browned.

5. Add the reserved spice mixture and the coconut milk and stir to coat the meat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally.

6.  Add the tamarind pulp to the 2 cups of water. Whisk in the arrowroot powder.

7. Add the tamarind/water mixture to the pot and bring to a boil. Reduce the heat and cook uncovered at a strong simmer for about an hour, until the meat is tender and the flavors are well blended. Taste and adjust the seasoning. Serve hot.

Carrots with Tropical Flavors, adapted from Mangoes & Curry Leaves

1 lb carrots, about 5 medium, peeled

1 T coconut oil

about 8 fresh curry leaves

2 T minced seeded green cayenne chiles

3 T minced shallots

2 t rice vinegar (I used lime juice)

1 t salt

¼ t honey

½ c coconut milk

¼ c water

coarse salt, optional

cilantro (coriander) leaves to garnish

1. Julienne or coarsely grate the carrots. Set aside.

2. Place a deep skillet with a tight-fitting lid over medium-high heat. Add the oil, then add half of the curry leaves, the chiles and the shallots. Cook for 3 to 4 minutes, stirring.

3. Add the carrots, stir, and add the vinegar/lime juice, salt, honey and mix well. Increase the heat and stir-fry for 2-3 minutes, until they give off a bit of liquid.

4. Add the water and half of the coconut milk and bring to a fast boil. Stir, cover tightly and cook until just tender, 5 minutes or so, depending on size. Check to ensure the liquid has not boiled away and add a little more water if it is almost dry.

5. Add the remaining coconut milk and curry leaves. Simmer for 2-3 minutes. Remove from the heat and taste for seasoning. Sprinkle with coarse salt, if desired, and garnish with chopped cilantro leaves.

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Filed under Beef, Dairy-Free, Gluten-Free, Main Dishes, Side Dishes, Vegetables

Adopt A Gluten-Free Blogger: Diet, Dessert and Dogs (Adzuki Bean Spread)

Adopt A Gluten-Free Blogger is being hosted this month by Wendy of Celiacs In The House. I love Adopt A Gluten-Free Blogger – while I love reading and trying to keep up with all of my favorite gluten-free blogs, reading, gawking, and sometimes drooling, I almost never seem to find time to actually make the recipes I salivate over. This event gives me an opportunity to slow down and actually try a recipe. Thing is, I rarely find it easy to decide which recipe to make. This is definitely the case when it comes to my adoptee this month – Ricki of Diet, Dessert, and Dogs.

Ricki is definitely a powerhouse in the kitchen. Her blog has hundreds of delicious, Anti-Candida Diet (ACD) friendly recipes, and she has published 4 books. I own them all. I love her latest – Good Morning! Breakfasts without Gluten, Sugar, Eggs, or Dairy. Her innovative ways of creating sweet, delicious, healthy recipes using healthy ingredients really gets me to think outside the box. I imagine that going through the healing process of the Anti-Candida Diet forces one to do just that, especially when cravings for waffles, cakes, or fudge strike. Ricki amazes with her ability to satisfy those cravings.

Lately I’ve been in need of good, healthy snacks to pack for lunch, so I made Ricki’s adzuki bean spread. Wow, is it delicious! I am a sucker for bean spreads/dips in any case, but this was unique. It had a lovely umami punch from the miso, and a bit of a bite from the green onions. The creaminess of the beans (I love adzuki beans – they’re one of my favorites, and have appeared here before.) brought everything together. A bit of this stuff, spread on some Mary’s Gone Crackers and enjoyed along a quickly packed lunch of carrot sticks and celery was the perfect easy-to-make lunch. I’m definitely making this again – perhaps even as a quick dip for a party.

Next on my list of recipes to make from Ricki? Her “swiss cheese“. This really has me intrigued. Homemade vegan cheese cubes? I am seeing a salad very soon in my future, topped with these little treats!

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetarian

Quinoa Tabbouleh and a Giveaway – Gluten-Free Made Simple

It seemed for a while there all I was blogging about was this gluten-free book and that gluten-free book, (and this one as well!) and giving away copies of them all. Then, all of a sudden, it stopped. Well, my dear readers, it’s time for another book review and giveaway! That’s right, St. Martin’s Press has graciously allowed me to review a copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom, as well as share a copy with one of my lucky readers!

When I received my copy of Gluten-Free Made Simple, my first impression was that it was a lovely, colorful book. There are photos for every recipe – something I know is a deal-maker for a lot of people. (When chatting with my sister-in-law a while back, she mentioned that is a key thing that sells her on cookbooks – she wants to see what it looks like, and that photo will help entice her to make the recipes!) This book definitely delivers beautiful photos. But what I noticed, as a gluten-free cook and baker, was how simple the recipes truly were. The ingredient lists were short, and most recipes could be made in a few quick steps. This book was written to not only appeal to me, but chiefly to appeal to a large audience of varying levels of kitchen expertise and time. Gluten-free cooking seems overwhelming to a lot of people (hence why Shirley has dedicated an entire blog to living gluten-free easily), especially those who have limited or no cooking skills. The transition from drive-thru to being comfortable with home-cooked meals is a difficult one for many. This book does an excellent job of assisting those new to gluten-free or looking for new gluten-free recipes make that transition.

There are many delicious recipes in this book I’m dying to try – from an easy meatloaf recipe, to cinnamon rolls (that you don’t have to roll out!), pineapple muffins, and strawberry pie. But as the temperatures have been creeping up around here lately, I opted for a simple, cool salad – the quinoa tabbouleh.

Tabbouleh is traditionally a Lebanese bulgur salad with parsley, mint, tomato, cucumber, and spring onions, tossed in a simple lemon juice and oil dressing. However, bulgur is off-limits on a gluten-free diet. Quinoa makes a fine substitute (a superior one, in my opinion). It’s easy to make, and is something you can prepare ahead of time, making it a great side dish for company. It’s the perfect summer side dish (or even main dish!). I opted to use chives instead of the green onions in this recipe, vegetable broth instead of chicken, and I used some golden cherry tomatoes I picked up from Good Earth Organic Farm last weekend. This is one of those definite “go-to” recipes for this time of year.

Quinoa Tabbouleh, reprinted with permission from Gluten-Free Made Simple

1/2 c quinoa

1 c gluten-free chicken broth such as Better Than Bouillon (I used vegetable broth)

3/4 c chopped fresh cucumber

1/2 c snipped fresh parsley

1/4 c thinly sliced green onions (I used chives)

1 T snipped fresh mint

1 recipe Tabbouleh Dressing (see below)

3/4 c chopped tomato

4 lettuce leaves (I didn’t use these)

Place quinoa in a colander and rinse with warm water for 2 minutes. (Note: quinoa must be rinsed very well to remove the bitterness on the grain.) (My note – Ancient Harvest quinoa is pre-rinsed.) In a saucepan, combine quinoa and chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. (The recipe doesn’t specify, but I covered my pan with a lid.) Drain and cool. (I needed no draining)

In a large bowl combine quinoa, cucumber, parsley, green onions and mint. Drizzle with Tabbouleh Dressing and toss to coat. (I didn’t use all of the dressing.) Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture just before serving. Serve on lettuce leaves. Serves 4.

Tabbouleh Dressing

In a screw-top jar combine 3 tablespoons canola oil (I used olive), 3 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt. Cover and shake well.

Now, for the giveaway part!

I will be giving away 1 copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. The giveaway will end at midnight, Saturday, June 25, 2011. I will chose a winner via random.org.

To enter:

- Leave me a comment telling me what dish you wish you could make gluten-free without a lot of fuss.

That’s it! Best of luck! And even if you don’t win, I encourage you to check out Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom on Amazon.com. It’s a great “go-to” book when you’re looking for easy gluten-free recipes.

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Filed under Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Salads, Side Dishes, Vegetarian

Daring Cooks: Dill and Caper Red Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Of course, I’ve made potato salad before. My mom has a straightforward recipe that I love (and have blogged about before - scroll down towards the bottom to view the recipe). But for this challenge, I wanted to make a bit of a different potato salad. Immediately, capers came to mind. Their briny, piquant flavor would compliment the creamy potatoes well. Of course, I’d still want to add some creamy texture, so a nice high-end mayonnaise would be needed. In the interest of keeping the salad lower in calories, though, I tried to keep the amount modest. Some fresh dill, dijon mustard, and smoked paprika helped round out what became a full-flavored, potato salad – a perfect accompaniment to any backyard barbecue.

Dill and Caper Red Potato Salad

1 lb small red potatoes

Salt

1 T lemon juice

3 T diced red onion

3 T olive oil mayonnaise (such as Spectrum)

1 t dijon mustard

1 t honey

1 T capers

1 t fresh dill, chopped

1/4 t smoked paprika

Salt and pepper to taste

2 hard-boiled eggs, chopped

Place the potatoes in a medium saucepan with a generous amount of salt and enough water to cover. Boil for 15 minutes or until pierced easily with a fork. Drain and allow to cool. Cut into bite-sized pieces (about 1/2 inch) and set aside.

In a small bowl, combine the lemon juice and red onion. Stir to coat, and set aside.

In a large bowl, whisk together the mayonnaise, mustard, and honey. Add capers, dill, smoked paprika, salt and pepper and whisk to combine. Add in the potatoes and eggs and toss with the dressing until evenly coated. Taste and adjust salt and pepper as needed.

Serve chilled. Makes 4 servings.

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Filed under Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Salads, Side Dishes, Vegetables, Vegetarian

Adopt A Gluten-Free Blogger: Gluten-Free Goodness

This month for Adopt A Gluten-Free Blogger I chose to adopt Cheryl of Gluten-Free Goodness. Cheryl’s a relatively new bloggy friend of mine; I “met” her through Carrie at Ginger Lemon Girl. Cheryl is a Registered Dietitian and nutritionist, as well as a health and wellness coach. She helps a lot of people enjoy a healthy, gluten-free diet. Cheryl has several food allergies, and while that might frustrate some in the kitchen, Cheryl handles it with grace and innovation. She is always coming up with something delicious, healthy, and allergen-free. It definitely makes choosing just a few recipes to try that much more difficult!

Somehow, I managed. I had to choose one of her dessert recipes, and came across these amazing Brazil Nut Chip Cookies. Brazil nuts, however, are not something I adore, so I improvised a bit. (Okay, more than a little bit…but I wanted to use what was on hand.)I used almond butter instead of the brazil nut butter, substituted raisins for the chocolate chips, and used 1 whole banana instead of the avocado. My gluten-free flour blend was 1 part teff flour, 1 part millet flour, and 1 part coconut flour. These came out of the oven tasting like banana-y oatmeal raisin cookies – one of my favorite cookies of all time. I’m definitely making these again and again. They were superb.

Another recipe I have tried (more than once) from Cheryl is her coconut curried greens recipe. I opted to use canned coconut milk, and did not add chicken, as I made this a side dish. Don’t be fooled by the simplicity of the ingredients here – these greens are craveably delicious. I had to make them twice – after the first time, the flavors haunted me. It’s a good thing collard greens are arriving in my CSA box in large amounts lately!

While this is all I’ve made so far, I definitely found more recipes I want to make in the future. Cheryl has a Nana Skillet Bread that looks comforting and delicious. I can imagine it as tasty breakfast treat. Her Sniffle Stew looks like a go-to recipe, especially in the winter. (I don’t think you need the sniffles in order to eat it – I can imagine it’s the perfect lunchtime soup as well!) And who could pass up her Chocolate Raspberry Pie? That looks killer.

Need some healthy, easy recipe inspiration? Check out more of Cheryl’s recipes here. I promise you won’t be disappointed!

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Filed under Baked goods, Budget-Friendly, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian

Zucchini and Sun-Dried Tomato Casserole and Meal Plan May 30-June 3

Hope those of you here in the United States enjoyed a wonderful long weekend. I know we did…but it goes by so fast!

Here is another version of the squash casserole I made the other day. I can’t decide, honestly, whether I like this one better than the previous one – but they were both satisfying and delicious. This one had a lovely combination of sweetness from the sun-dried tomatoes and freshness from the herbs. It took some considerable self-control not to eat the entire casserole in one sitting. I even enjoyed some of the leftovers for breakfast. (Of course, I’m a big fan of just about any tasty leftovers for breakfast!)

This week’s meal plan is somewhat short, and not quite as organized as usual. We’re eating a lot of what’s already on hand – we have some meat in the freezer, a lot of swiss chard that I pulled from the garden today, and the pantry holds quite a few goodies. In addition, we have activities that aren’t allowing for much in the way of dinner preparation time. So while I’ve written down a few things, it’s mostly a chance for me to wing it a bit.

Monday:

Breakfast: Teff and Millet Pancakes (I thought they were pretty tasty, but the family didn’t agree. Still trying to come up with a whole grain pancake recipe that everyone else likes!), fruit smoothies

Dinner: Shepherd’s Pie (made with slow-cooked shredded lamb shoulder), Sauteed Swiss Chard (without onion, but with a bit of carrot and celery)

Also making hard-boiled eggs and beef jerky for the coming week

Tuesday:

Breakfast: leftover pancakes with nut butter, 1/2 banana, and maple syrup

Lunch: leftover shepherd’s pie, swiss chard

Dinner: grilled chicken on salad

Wednesday:

Breakfast: gluten-free cornflakes with almond milk, raspberries, hard-boiled egg

Lunch: grilled chicken with salad

Dinner: Quinoa pizza with spinach or swiss chard

Thursday:

Breakfast: green smoothie with spinach, pineapple, and mint

Lunch: leftover pizza

Dinner: Lettuce wraps (made with turkey, and omitting oyster sauce, using gluten-free soy sauce)

Friday:

Breakfast: gluten-free cornflakes with almond milk, banana, hard-boiled egg

Lunch: leftovers or egg or tuna salad sandwich with gluten-free bread, baby carrots, celery sticks

Dinner: the husband might be in charge of this one for the kids, as I have a soccer game during dinner time

Snacks include baby carrots, oranges, Tanka bars, and brown rice cakes

 

Alright, I’ve kept you long enough. Here’s the zucchini and sun-dried tomato casserole!

Zucchini and Sun-Dried Tomato Casserole

2 T olive oil

4 c sliced zucchini

1 t chopped fresh sage

1 T chopped fresh parsley

½ t chopped fresh thyme leaves

½ c soaked and chopped sun-dried tomatoes

½ t smoked paprika

Salt and pepper to taste

1 T ghee or olive oil

¼ c almond flour

½ c cheddar cheese alternative (I used Daiya)

Preheat the oven to 350 degrees. Grease a casserole dish and set aside.

Heat a skillet to medium heat. Add olive oil and swirl to coat. Saute zucchini for about 8-10 minutes, or until softened. Add herbs and sun-dried tomatoes and continue to sauté for another minute. Season with salt and pepper to taste. Using a paper towel, squeeze the excess juice from the vegetables (otherwise, you’ll end up with a wetter casserole than you desire) Transfer the vegetables to the casserole dish. Top with Daiya cheese.

Melt the ghee in a small microwaveable bowl for 30-45 seconds. Combine ghee and almond flour along with a pinch of salt in a bowl. Blend together with a spoon until crumbly. Spread over the Daiya evenly.

Bake uncovered for 25-30 minutes.

This meal plan post is linked to Gluten-Free Menu Swap over at Celiacs In The House.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Meal Plans, Side Dishes, Vegetables, Vegetarian

Cucumber Herb Salad

Salads are an area where I tend to have a “kitchen sink” mentality. The more vegetables, the better – I tend to throw in anything and everything that looks fresh and tastes good. More than one type of greens? Check. Radishes? Check. Tomatoes? Check. Cucumbers? Why not? Sometimes, even squash, olives, pumpkin seeds, picked peppers, and pickled okra all show up in the salad. And with some source of protein, such as grilled chicken, steak, or beans, these are good salads for meals (I’m enjoying such a version today for lunch, in fact), but they’re not really composed. There’s something to be said for a lovely salad that is restrained and highlights just a few fresh ingredients.

That’s precisely what this salad does. It’s not fancy, and it takes practically no time. Just some fresh cucumber, chopped fresh herbs, a bit of vinegar and salt, and what arises is a refreshing, light accompaniment to a meal. I loved how bright it was (we enjoyed this alongside a creamy pasta dish with sausage, which was heavy), and it didn’t hurt that it was a very low-calorie way to add some interest. I definitely need to remind myself how enjoyable a salad like this can be, especially as the temperatures start rising in the next few months!

Cucumber Herb Salad

5-6 Kirby cucumbers or 1 English cucumber, thinly sliced

1 T chopped fresh mint leaves

1 t chopped fresh tarragon

1 T rice wine vinegar

Pinch or two of salt

Toss the cucumber slices with the herbs, vinegar, and salt. Refrigerate for at least 15 minutes before serving.

Serves 3-4 as a side dish.

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Salads, Side Dishes, Vegetables, Vegetarian