Category Archives: Side Dishes
Last of the fall vegetable recipes since they are becoming scarce. These were great! Great with the scalloped potatoes…
Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
- 2 cups chopped, peeled parsnips, cut into ½” chunks (about 3 medium)
- 2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
- 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- salt and pepper, to taste
- Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
- Divide the vegetables between two large rimmed baking sheets in a single layer.
- Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
- Serve and enjoy!
You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…
Roasted Summer Squash with Sweet Peppers and Onion
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..
- 1 large yellow squash or smaller summer squash [about 2 cups] unpeeled
- 1 large zucchini squash [about 2 cups] unpeeled
- 1 medium purple onion
- 1/2 cup sliced sweet red pepper
- 1/2 cup sliced sweet orange pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- 3/4-1 tsp garlic salt
- black pepper to taste
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
- Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
- Thinly slice the onion and cut the peppers into strips.
- Place all of the veggies into a medium size mixing bowl.
- Drizzle the veggies add 2 tablespoons of olive oil.
- Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
- Bake for another 15 minutes, then stir again.
- Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!
New diet equals new foods! Just in at Costco – Cauliflower Rice! Pinterest has recipes for almost everything…shown here with roasted peppers, grilled salmon and avocado salsa. Supposedly all Keto friendly.
Garlic Parmesan Cauliflower Rice
Cauliflower “rice” is now widely available in many supermarkets, including Costco Merida. There are many different recipes for using it, but this one is very simple!
5 cups cauliflower rice
3 T butter
3 garlic cloves minced
7 Tbsp. shredded Parmesan cheese
1 Tbsp. EVOV (Extra virgin olive oil OR coconut oil)
In a small saucepan, combine butter and garlic, stirring constantly for 2 to 3 minutes. Don’t let it burn!
In a separate fry pan, skillet or wok add 1 Tbsp. EVOV (Extra Virgin Olive oil OR coconut oil). Medium heat. Stir in the cauliflower rice and continue stirring until it is warmed through.
Pour I the butter mixture and stir to blend.
Top with the shredded Parmesan and mix well. Add chopped parsley! SERVE.
Instead of the butter and cheese, try pesto sauce…OR cilantro and lime…
Honey Balsamic Roasted Brussels Sprouts
Prep Time 5 mins Cook Time 20 mins Servings: 4
- 1 1/2 lbs. Brussel sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss Brussel sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the Brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place Brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve
This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?
Great for BBQ season as well…
GREEN BEANS WITH LEMON AND FETA
- 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
- 4 heaping tablespoons feta cheese
- juice of 1/2 of a lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
- Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
- Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
- Serve immediately. (But they are also pretty great cold!)
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
- Makes about 4-6 servings
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) Parmesan cheese
- 1 tsp (3g) garlic powder
- 1 tsp thyme leaves
- salt and freshly ground black pepper
- 8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
This has to be one of my favourite fall recipes and it would be great with your Thanksgiving Dinner! The origin of the recipe was the Dallas News way back in 2008. When I searched online it is nowhere to be found, either on Google or Pinterest as far as I could check. Fortunately I had a copy! You’re going to love serving this fragrant dish with your dinner.
Fragrant Fall Red Cabbage with Apples and Bacon
4 slices bacon cut into 1 inch pieces
1 large head red cabbage cored and thinly sliced
1 large red onion, halved and thinly sliced
2 apples, halved, cored and sliced
¾ cup red wine vinegar
¼ cup maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
Salt and pepper to taste.
In a large saucepan over medium heat, cook the bacon until lightly browned, but NOT crispy, about 4 minutes.
Add the cabbage, onion and apples. Stir well to coat with bacon drippings. Cover and cook until the vegetables and apples are limp, about 15 minutes.
Add the vinegar, maple syrup and spices. Stir well, then season with salt and pepper.
Serves 8 to 10
He is back! We are finally here again after our long trip away where we ate too much and drank too much wine…LOL. We did pick up some great new recipes which I will be sharing with you in the coming weeks. This first one was prepared by our good friend, Carole, up in Sault Ste.Marie, Ontario. I am not a great fennel fan, but this was very tasty and not strong on the fennel taste. If you are a GREAT fan of fennel use the 2 bulbs called for…we however only used one smallish one.
Fennel, Granny Smith Apple and Pecorino Romano Salad
- 1 or 2 medium fennel bulbs (according to your love of fennel)
- 2 Granny Smith apples, unpeeled, halved, cored, and thinly sliced
- About 1½ ounces pecorino Romano, shaved with a vegetable peeler (½ cup shavings)
- 1 tablespoon grated lemon zest
- ¼ cup extra virgin olive oil, plus more for serving
- 2 tablespoons chopped flat-leaf parsley
- Coarse salt
- Freshly ground black pepper
- Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then thinly slice it, using a mandolin or a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of the fronds and set it aside separately. Discard the remaining fronds.
- Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, ¼ cup olive oil, and parsley. Toss gently. Taste, and season with salt and pepper.
- Arrange the salad on a large, chilled serving plate. Drizzle more olive oil generously over the top, and scatter with the chopped fennel fronds just before serving.
- If you can’t find pecorino Romano cheese, or simply prefer Parmigiano-Reggiano, by all means substitute it.
- Crisp, sweet pears, such as Bosc, are a good autumnal replacement for the apples.
If you have not tried kale yet, now may be the time. This super green is packed to the max with nutrition that puts it high on the list of the world’s healthiest foods.
Even spinach cannot come close in comparison to the number of nutrients that kale provides. Including kale in your diet provides nutrients that support healthy skin, hair and bones, as well as healthy digestion and a reduced risk of heart disease.
Other possible health benefits of kale include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure and lowering the risk of developing asthma.
OK…so you might not like it as a salad ingredient, but it really soars as a cooked side dish!
- • 2 bunches of kale, ripped, washed, and dried
- • 4 garlic cloves, sliced thin
- • 1/2 teaspoon of red pepper flakes
- • 1/2 teaspoon of kosher salt
- • 2 tablespoons of extra virgin olive oil
- Heat oil in large saute pan on medium. Add garlic and red pepper flakes and cook until fragrant. Turn heat up to medium high and add kale, mixing it with tongs to coat it with olive oil, garlic, and red pepper flakes. Saute until kale wilts and turns a deep green, approximately 7 minutes. Season with salt, give another good mix, and serve.