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Golden Beets (Paleo)

30 Jan

Golden Beets (Paleo)

Ingredients:

4 Golden Beets
1-2 tbs Ghee
2-3 tbs Fresh Rosemary
salt
pepper

Procedure:

Bring a large pot of water to a boil. Boil beets until skins are soft. 15-25 min. I used a knife to help me gently pull / slice the skin off. Cut off the tops and bottoms. Then dice them up. Saute in a frying pan with ghee about 8 min on medium heat, add Rosemary and salt and pepper to taste keep sauteing until done (Your desired softness) 10-ish minutes more or so.

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Paleo Cranberry Sauce

18 Nov

Paleo Cranberry Sauce

 

 

 

 

 

 

 

 

Ingredients:

2 cups Orange Juice, freshly squeezed
2 lbs Cranberries (Fresh)
1/3 cup Maple Syrup

Procedure:

Place cranberries and orange juice in a pot and bring to a boil, stirring occasionally. Boil a few minutes. Cranberries will begin to pop open. Continue stirring while boiling until all cranberries have popped, stir in the pure maple syrup. And done! 🙂

*You may want to add a bit more maple syrup depending on how sweet you want it and what grade syrup you have. I used grade A. I was out of B. Grade B tends be be better for cooking. Just FYI. This is all new to me. Learning as I go.

*Inspired by Make It Paleo

The Perfect Deviled Egg (Paleo)

18 Sep

The Perfect Deviled Egg

 

 

 

 

 

 

Ingredients:

6 Eggs
¾ Cup Mayonnaise (paleo style)
Less than ¼ tsp Seasoning salt (paprika, garlic powder, salt and pepper)
1 tsp prepared mustard (365 Organic Yellow Mustard)
Paprika

Procedure:

Boil eggs for 10 minutes.
Peel eggs.
Slice each egg in half.
Gently scoop out the egg yoke with a small spoon.
Mix together yokes, mayo, seasoning salt and mustard with a fork until mixed well.
Spoon into egg white halves.
Sprinkle with Paprika.

If you want to get fancy you can use a cake decorator to squeeze the mixture out in a nice design.

Summer Pasta Salad with Fennel

10 May

Summer Pasta Salad with Fennel

Ingredients:

* 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 ½ cups)
* 4 oz uncooked whole-wheat pasta, shell shape (about 1 ½ cups)
* 1/3 cup olive oil
* ¼ cup fresh lemon juice
* 1 tsp dried oregano
* 1 Tbsp Dijon mustard
* ½ tsp table salt
* ¼ tsp black pepper
* 2 medium garlic cloves, minced
* 1 large can black olives, drained
* 1 medium orange pepper, chopped (about 1 cup)
* 1 medium sweet red pepper(s), chopped (about 1 cup)
*1 cup grape tomatoes
* 1 medium yellow summer squash, halved lengthwise and sliced (about ½ cup)
* 1 fennel bulb chopped
* 1 cup frozen green peas, thawed

Procedure:

* Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

* Meanwhile, in a large bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic.

* Combine cooked pasta with vegetables and dressing in the bowl; toss thoroughly to coat. Cover and chill about 2 hours.

Lobster Stuffed Avocado

23 Jan

Lobster Stuffed Avocado

Ingredients:

½ Tbs coconut oil
2 cups cooked lobster meat (I found mine at Costco, frozen)
½ tsp basil
½ tsp red pepper flakes
2 ripe avocados.

Procedure:

Cut avocados in half. Remove seeds.
Set aside.

Heat oil in pan. Pour in lobster meat and seasonings. Stir and cook over medium heat until hot.

Fill avocados with meat. Serve while the meat is still hot or cold! Yummy either way! Enjoy!

About 217 calories for one half stuffed avocado.

Roasted Okra

14 Sep

Roasted Okra

Ingredients:

1 bag frozen Okra

Olive Oil

Garlic Powder

Ground Coriander

Salt

Pepper

Procedure:

Preheat the oven to 450.  In a baking dish lightly drizzle Okra with olive oil,  and sprinkle all seasonings to taste. Roll it around with a spoon to coat.  Bake, stirring every 5ish minutes, until okra is browned on all sides, about 15 minutes. Serve hot out of the oven.

Baked Spinach

2 Sep

Baked Spinach

Ingredients:

* 1 ¼ pounds spinach
* ¼ cup all-purpose flour
* 3 eggs, beaten
* 1 ¼ cup shredded Cheddar cheese
* 1 cup dried bread crumbs
* 2 tablespoons chopped fresh parsley (optional)
* ¼ cup butter, melted
* 1 cup 2% milk
* ½ teaspoon salt
* 1/4 teaspoon ground black pepper

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
3. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

I cooked it in the Pampered chef 2qt batter bowl! DELICIOUS!!!!!

Serves 6

Calories 291.8
Total Fat 19.8 g
Saturated Fat 11.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.6 g
Cholesterol 154.6 mg
Sodium 527.8 mg
Potassium 336.1 mg
Total Carbohydrate 16.0 g
Dietary Fiber 2.0 g
Sugars 2.2 g
Protein 13.4 g

 

Wilted Salad

1 Sep

Wilted Salad

Ingredients:
1 bunch leaf lettuce lettuce
1 bunch green onions
4 slices bacon
¼ C. vinegar
Johnny’s seasoning salt

Procedure:

Clean and tear lettuce leaves; chop onions. Combine lettuce and onions in bowl. Fry bacon until crisp. Mix equal parts bacon grease and vinegar and pour over salad. Crumble bacon on top. Sprinkle with Johnny’s seasoning salt.

Candied Brussels Sprouts

1 Sep

Candied Brussels Sprouts

Ingredients:

1 bag frozen brussels sprouts
salt

pepper

butter

brown sugar

Procedure:

Saute in pan until almost done. Sprinkle with salt and pepper and then sprinkle with brown sugar. Stir until brown sugar is melted. Serve.

Fried Cabbage

1 Sep

An Old Family Favorite!

 

Fried Cabbage

Ingredients:

1 head of cabbage chopped in chunks
Johnny’s seasoning salt
olive oil

Procedure:

saute in pan until done