Sides – Page 3

Roasted Italian Vegetables

Roasted vegetables is, in my opinion, the yummiest way to eat vegetables. I bake up a pan then they’re in the fridge for the week to serve on the side of meat, stuffed into a sandwich or thrown in with a salad. Ingredients: 1 red pepper 1 yellow pepper 2 zucchinis 1 sweet onion 4Continue reading “Roasted Italian Vegetables”

Italian Bean & Kale Soup

I’ve been obsessively reading books by Frances Mayes, who wrote the biographical Under a Tuscan Sun, which was made into a movie with Diane Lane (note: the movie is not at all the same as what really happened). Her passion for everything Tuscan, from art to gardening, to cooking, to decorating, has me inspired andContinue reading “Italian Bean & Kale Soup”

Tortellini, Sausage & Kale Soup

I love this recipe, it’s in regular rotation in my house. I love to heat it up in the morning and throw it in a thermos for lunch at work. I use the fresh, packaged 3-Cheese tortellini available in the refrigerated deli section at the grocery store. Ingredients: 1 Tbsp olive oil 1 lb turkeyContinue reading “Tortellini, Sausage & Kale Soup”

Ham & Corn Chowder

What to do with leftover ham? This hearty chowder is just the thing. The ham should contribute enough salt to the recipe, so taste it before you decide to add any more. Ingredients: 2 Tbsp butter 1/2 c chopped onion 1/2 c chopped carrots 2 garlic cloves, minced 3 Tbsp white flour 2 tsp freshContinue reading “Ham & Corn Chowder”

Roasted Brussel Sprouts with Bacon

We first tried these brussel sprouts at a steak restaurant near us and I immediately went home to recreate them. The restaurant made them with maple syrup, but you can omit for the low-carb version. Ingredients: 5 slices bacon 1 lb brussel sprouts, halved 1 Tbsp olive oil 2 Tbsp maple syrup (optional) salt &Continue reading “Roasted Brussel Sprouts with Bacon”

Garlic Parmesan Mashed Potatoes

It’s important not to over-mash the potatoes or you will end up with the dreaded ‘mashed paste’. Use a hand masher and stop as soon as the majority of the chunks have been broken up. Ingredients: 10 russet potatoes, peeled and quartered 1/2 c sour cream 1/2 c grated parmesan cheese 1/4 c butter 1Continue reading “Garlic Parmesan Mashed Potatoes”

Simple Chicken Stock

Chicken stock is very easy to make and you can freeze it for future use. Every time I have a recipe that calls for cooked chicken I make this stock and use the chicken for the recipe. Ingredients: 2 lbs chicken parts (breast or leg works best) 1 onion, coarsely chopped (leave skin on) 4Continue reading “Simple Chicken Stock”

Hearty Lentil Soup

Ingredients: 5 slices bacon, diced 1 1/2 c carrots, sliced 1 1/2 c celery, diced 1 medium onion, diced 4 cloves garlic, minced 12 c chicken stock 2 c (340 g) dry brown lentils 2 whole bay leaves 1/2 tsp black pepper Directions: Heat a large pot over medium high heat. Add bacon and cookContinue reading “Hearty Lentil Soup”

Roasted Butternut Squash & Apple Soup

Ingredients: 1 whole butternut squash, peeled, seeded and 1-inch diced 2 Tbsp + 1 Tbsp olive oil salt & pepper 1/2 small onion, diced 1 Tbsp grated ginger root 1 garlic clove, minced 6 c chicken stock 1 tsp fresh thyme (best hack for always having fresh herbs) 1/2 small apple, peeled, seeded and dicedContinue reading “Roasted Butternut Squash & Apple Soup”

Peruvian Garlic Rice

I was once married to a Peruvian, MANY years ago. Growing up he worked in his mom’s small restaurant in Lima, Peru and knew how to cook all the Peruvian staples. I was shocked by how much garlic he put in the rice but as soon as I tasted it, it was like I wasContinue reading “Peruvian Garlic Rice”