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Sage Roasted Asparagus with Balsamic Reduction

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A quick & simple vegetable dish full of fall-inspired flavors!

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I’ll be honest, my vegetable recipes are often very boring. In fact, they are hardly recipes at all. While I do always love some simple, steamed broccoli, the same old vegetables cooked the same ways get boring. I tend to just roast or steam whatever vegetable I am making that night, give it a quick spray with the misto, and then sprinkle on a bit of salt.

Since it is fall and fresh asparagus is so easy to find in the grocery stores I’ve been doing some experimentation with it. I like the fall flavors going on with this simple side dish. And yes, I do also love the simplicity. I need more hands-off, tasty vegetable dishes like this one!

For the roasted asparagus you’ll just need asparagus (of course), olive oil spray, and a few sage leaves. Pop it in the oven and make the the balsamic reduction.

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We have a strange affection for balsamic reductions around here. I made one nearly a year ago (to go with some flank steaks) in a food stained calphalon skillet. It takes about 10 minutes or so for the balsamic vinegar to reduce down to about half it’s size. When the vinegar had reduced what appeared was a perfectly clean, sparkly skillet. Now, whenever a skillet has a pesky food stain we always say “time to make a balsamic reduction”. Food nerds.

So, yes, with this simple sauce you can simultaneously clean a tough stain and prepare dinner.

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Getting serious now . . .

Simple vegetable side dish. Healthy and tasty. On the table quickly. Easy enough for a weeknight dinner, but fancy enough to serve guests!

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Sage Roasted Asparagus with Balsamic Reduction

 
Asparagus, just like other vegetables, shrinks when it is roasted, so what looks like a big bunch will cook down quite a bit. If you are making this for more than 3 or 4 people you may want to double the recipe!
 
Ingredients
  • 1 bunch of asparagus
  • 12 sage leaves
  • cooking spray (I use misto)
  • salt, to taste (I used about 1/4 tsp)
  • 1/3 c balsamic vinegar
Directions
  1. Preheat the oven to 425° F.
  2. Trim the tough, white ends off of the asparagus and discard (I highly suggest composting).
  3. Spread the trimmed asparagus in a single layer on a baking sheet. Spray with a thin, even layer of cooking spray. Sprinkle with salt and then crumble the sage leaves over the asparagus.
  4. Bake for about 15 minutes, or until the asparagus is just beginning to get brown, crispy spots. Feel free to cook longer for crispier asparagus, or shorter for softer asparagus.
  5. While the asparagus is cooking, heat the balsamic vinegar in a small saucepan over medium heat. Let cook for about 10 minutes, or until it has reduced to about half its size.
  6. To serve, place asparagus on a plate or in a shallow bowl and top with the balsamic reduction.

 

Serve this with:

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Sweet Potato Noodles, Grilled Corn, and Green Onions in Brown Butter Sage Sauce

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This side dish is a bit more indulgent than your usual vegetable side dish. Sweet potato noodles, grilled corn, and grilled green onions provide tons of nutrients in each mouthful. The brown butter sage sauce amps up the flavor!

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I found this recipe (Pan Toasted Brown Butter Gnocchi with Grilled Corn + Scallions) on Pinterest a while ago. It’s not a gluten free recipe. In fact, it calls for premade gnocchi which I have NEVER seen a gluten free version of (if you live in a bigger city than me, you may have that available). But I wanted to try the recipe, and figured any gluten free pasta would be an easy substitute for the gnocchi.

Of course, the pasta was delicious (as is everything I have ever tried from How Sweet It Is), but the preparation was hectic. In typical me-style, I made a serving of GF pasta for myself and a serving of regular pasta for Steve, so that was two separate pots of pasta to look after. Then there was the corn and scallions to grill, the butter to brown, and finally putting everything together in a skillet to toast.  It was one of those “every burner on the stove is being used right now” kind of meals. I’m not fond of that.

After making butternut squash noodles with a brown butter sauce a few weeks ago, I remembered this recipe. I realized that using vegetable noodles in place of the gnocchi would take out a lot of the work. Sweet Potato seemed like the natural choice to make the noodles out of.  I whipped up a batch for dinner one night and it was just wonderful.

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I switched up a few other things, too. I added sage leaves to the brown butter. Cooking the sage in the butter makes it nice and crispy, and adds just another delicious flavor to this side dish. I also left out the parmesan cheese. In making this a few times I noticed that I kept forgetting to add the cheese. I figured it wasn’t that important.

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For what it’s worth, I consider this a moderation food. It’s mostly made out of vegetables, but the butter makes it high in calories. I love the brown butter/sage combination, so whenever I eat something that involves that sauce I am just careful to only eat a serving at a time. That inevitably means there will be leftovers. That means you get to enjoy this more than once! That is, as long as you are the lucky person to get to the leftovers first!

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P.S. I made these beautiful sweet potato noodles with a spiralizer, which I looovvvee.  Don’t feel like you need a spiralizer to make this recipe though. A plain, old vegetable peeler will do the trick. You’ll just end up with thin, wide noodles.

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Sweet Potato Noodles, Grilled Corn and Green Onions in Brown Butter Sage Sauce

Ingredients
  • 2 ears of corn, husked
  • 6 green onions
  • 1 large sweet potato, peeled
  • 4 Tbs salted butter
  • 2 Tbs fresh sage leaves
  • 1 Tbs olive oil
Directions
  1. Turn on the grill and let it preheat. When it is hot, lay the corn and green onions onto the grill. Cook the green onions for about a minute, flip, and cook for another minute. Let the corn cook for about 10 minutes, turning it every few minutes until each side has some brown on it.
  2. Slice the grilled green onions, and cut the kernals off of the corn cob.
  3. Add the butter to a small skillet over medium heat.
  4. While the butter is melting, spiralize your sweet potato into noodles (you’ll at least have a few minutes to work on this. If the butter has melted, move onto the next and come back to the sweet potato noodles later).
  5. Immediately, once the butter has melted, start whisking it with a small whisk or fork. When white foam appears in the butter, add the sage leaves. Keep whisking, continuously, until you start to see brown bits forming in the butter (usually on the bottom on the skillet). Remove the skillet from the heat.
  6. If you need to, finish making the sweet potato noodles do that now!
  7. Once the sweet potato noodles are ready, add the olive oil to a large skillet and heat on medium high.
  8. When the oil is warm, add the sweet potato noodles. Stir to coat them in the oil. Cook for about 10 minutes, or until the noodles are soft and tender.
  9. Stir in the brown butter/sage sauce, corn, green onions. If desired, cook for another minute or two until everything is heated through.

Serve this with:

Stir Fry Style Carrot Noodles & Rice

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A light, simple side dish with flavors that can compliment a variety of main dishes. Trade in some carbs for vegetables by combining carrots and rice!

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Carbs. Are they good or bad?

I don’t have the answer (I wish I did). It’s something I’ve thought a lot about, though. The food pyramid says we need a whole bunch of carbs, but there are schools of thought in the nutrition world that say we shouldn’t be consuming carbs like bread, rice, and pasta. Navigating the world of healthy eating can be difficult!

Through my own experimentation I’ve figured out that carbs in moderation is what works best for me. Without any, I’m just too hungry, and end up making poor food choices out of hunger. Too many carbs, and I’m burping like crazy and have an upset stomach.

This side dish came out of my desire to decrease my carbohydrate intake. I wanted to replace those cut carbs with something better. Enter carrots. Cooked, they both have a similar texture and consistency to rice. Both also absorb flavors easily. And served with a sprinkling of green onions, the bright colors make it almost impossible to resist.

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The carrot noodles couldn’t be simpler to make. After you peel the outer layer of the carrot, just keep peeling! Eventually, the carrot won’t be sturdy enough to peel anymore. You could discard the remaining carrot, or coarsely dice it (which is what I do). Cooked in a bit of olive oil over medium heat, it takes under five minutes for the carrot noodles to soften.

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The flavors here are simple intentionally. Just a tablespoon of soy sauce and an optional teaspoon of sriracha. The idea is that as a stand alone side dish it will have flavor, but it can also be served along side a variety of main dishes and compliment that flavor well. I’ve found that this rice and carrot combo is just as good as plain rice when it’s mixed with a stir fry. It also works quite well as an accompaniment to fish.  Specifically, Thai Basil Chicken, Five Spice Chicken Tenders, and Asparagus and Chicken Stir Fry, and just three recipes from this blog that would be a yummy match.

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Stir Fry Style Carrot Noodles & Rice

Ingredients
  • 1/2 c uncooked rice (white or brown will work)
  • 1 c water
  • 2 tsp olive oil
  • 2 carrots
  • 2 green onions, slice
  • 1 tbs gluten free soy sauce (I use Bragg’s Amino Acids)
  • 1 tsp sriracha (optional)
Directions
  1. Put the rice and water in a small saucepan and bring to a boil. Turn the heat down to low, cover, at let simmer.
  2. While the rice is simmering, peel both of the carrots. After you have discarded the outer layer, keep peeling the carrots. You’ll end up with a bunch of thin, noodle like carrot strands. When the carrot is too small to keep peeling just coarsely dice the rest of the carrot. If you’d like, you can cut the “noodles” into smaller pieces, or leave them as is.
  3. When the rice is almost finished cooking heat the olive oil in a skillet over medium high heat.
  4. When the oil is warm, add the carrot noodles and stir to coat them with the oil.
  5. Keep stirring the carrot noodles as they cook to prevent sticking. When the carrot noodles reach an al dente consistency (about 3 -5 minutes) add the now cooked rice into the skillet and stir to combine.
  6. Add the GF soy sauce and sriracha, stirring enough to make sure the sauce is evenly distributed throughout the rice & carrots.
  7. Remove from heat and sprinkle with the green onions before serving.

 

 

Tomato & Asparagus Risotto

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Here’s a risotto recipe that is healthy, not indulgent. It’s creamy and smooth, like any risotto should be, but there’s no cheese or dairy in sight. This makes a great lunch or side dish. It’s naturally vegetarian, gluten free, and dairy free. Perfect use for that spring, framer’s market asparagus!

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Back in college, I had a great tomato risotto recipe. I can remember preparing it on my parents range, along with some chicken. It was just as yummy as the cheese-laden risottos I often made at that time, but so much healthier. I’ve searched far and wide for that recipe and have yet to find it. I finally decided it was time to stop the search and use my cooking skills to come up with my own tomato risotto recipe.

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I’ve tested this recipe a few times, with a few different ingredient variations, and it seems to be foolproof. Add some broth and a tomato-y liquid. Stir. Keep stirring. Add more liquid. It’s simple. For the broth, I’ve used stock from a carton as well as Better Than Buillion + water, with identical results. Homemade stock would be great here, too!

To get the tomato flavor you can use a plain tomato sauce or a pasta sauce. The pasta sauce had tons of flavor from the herbs and spices, but that trade off was a more processed meal with higher calories. When I used plain old tomato sauce I added a bit of Italian seasoning (I used Penzey’s Frozen Pizza Seasoning that I just got a few weeks ago), just for fun.

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Serve with asparagus on top like I did or stir the asparagus spears into the risotto. The crisp asparagus with the smooth risotto do go wonderfully together. Pair with a clean eating protein of choice and you’ll have a well rounded, clean, healthy, meal!

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Tomato & Asparagus Risotto

Ingredients (serves 4)
  • 1 c arborio rice
  • 2 c chicken or vegetable stock (read label to verify that it is gluten free)
  • 20 oz tomato sauce or spaghetti/pizza sauce (read label to verify that it is gluten free)
  • 3 cloves garlic
  • 2 shallots (may replace with an onion)
  • 1 Tbs olive oil
  • 1/2 bunch asparagus, cut into spears
Directions
  1. Finely mince the garlic and shallots.
  2. Heat the olive oil in a medium to large sized skillet, over medium heat. When the oil is warm, add the garlic and shallots. Cook for about 5, stirring frequently, until both garlic and shallots have softened some.
  3. Add the rice to the skillet, and stir very frequently. Watch for the edges of the rice to turn translucent.
  4. When the majority of the rice has turned translucent on the edges, add about half a cup of the stock. Keep stirring. It will likely absorb into the rice very quickly. When most of the rice is absorbed, stir in another half cup of stock. Keep stirring frequently (if not constantly) while the rice absorbs the stock.
  5. For the rest of the cooking time, alternate between adding tomato sauce and stock each time the liquid the liquid has absorbed, stirring very frequently. The liquid will most likely be absorbing slower than it was at the beginning, but keep adding it!
  6. When you’re on the final liquid addition, it’s time to cook the asparagus. Lay it in a small skillet in a single layer, and fill the skillet with water, just enough to cover the asparagus. Heat to boil, and then reduce to medium heat. Simmer for about 5 minutes, until the asparagus is soft, but still has a bit of a crunch. Test firmness using a fork.
  7. Drain the asparagus in a strainer. Either stir it into the finished risotto or just lay it on top.

Dijon Quinoa & Green Beans

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This is an efficient side dish, great for a busy night. Its a grain and a vegetable all in one! The quinoa and green beans cook in the same pot. When the quinoa has absorbed all of the liquid and the green beans are tender you just stir in this 4 ingredient sauce. Little effort, little time, lots of flavor. Healthy, too!

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I usually serve this with some sort of chicken. Its a great side for anything grilled. I can be outside tending to the grill and just let the quinoa and beans simmer away without needing to stir the pot, add any ingredients, etc, etc. Have you ever gotten into that mess of needing to tend to something cooking on the grill and on the stove at the same time? I do often. I end up going back and forth between the kitchen and the deck every two minutes. Sometimes I burn something or forget an ingredient, other times I just temporarily can’t keep track of what’s going on.

Anyway, it’s not even quite grilling season but I’m still rambling on about it. I do really enjoy grilling though!

Back to the quinoa and green beans. Tasty, quick & easy side dish that’s naturally gluten free! Just make sure you check the label on your dijon mustard and creole seasoning to make sure both are gluten free. For a quick (and totally indoors) meal, try doubling the sauce and stirring in some shredded chicken. Yum!

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Dijon Quinoa & Green Beans

Ingredients
  • 3/4 c quinoa
  • 1 1/2 c water
  • 8 oz green beans, trimmed and cut into 1 inch pieces.
  • 2 Tbs Dijon mustard (read label to make sure it is GF)
  • 1/2 tbs lime juice
  • 1 tbs lemon juice
  • 1 tsp creole seasoning (read label to make sure it is GF)
Directions
  1. Add the quinoa and water to a medium saucepan and bring to a boil over high heat. When the water is boiling reduce the heat to low, gently place the green beans into the pan (just kind of set them there – don’t stir) and cover. Cook for about 15 minutes, or until all of the water is absorbed.
  2. While the quinoa and green beans are cooking mix the remaining ingredients in a small bowl.
  3. Once the quinoa and beans have finished cooking pour the sauce into the pan and stir until well combined.

 

 

Spanikorizo (Spinach & Rice)

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I LOVE Spanikopita! The dill and feta cheese have give it such a strong, unique flavors. It’s chock-full of spinach to make you strong and healthy. What’s not to love? Well, if you’re a celiac, the phyllo dough.

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One of the foods I was saddest about giving up after finding out I had celiac was Spanikopita. I tried making my own phyllo dough but it took so much time and was nothing like the original. It just wasn’t worth the effort.

Over the years I have come up with a few GF Spanikopita “hacks”. This one is called Spanikorizo, which means “Spinach & Rice”. It’s not my own idea by any means. Spanikoriza is another Greek dish that is very similar to Spanikopita. Instead of using phyllo dough Spanikorizo uses rice and is cooked right on the stove top. I crafted my own version to accomplish two things: first, have all of the strong, Greek, flavors I love and second, use up the ingredients I buy specifically for this meal. You won’t end up with half a bunch of dill and a cup of leftover spinach.

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Spinach and rice doesn’t sound like the most desirable, tasty meal, but trust me, this stuff is good. I probably spent a full year eating this for lunch nearly everyday. It cooks up with little effort and tastes just as good leftover. It’s a great GF choice for healthy eating, and (like all of my other favorite recipes) is full of flavor!

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Spanikorizo

Ingredients
  • 1 onion, minced
  • 1 tbs olive oil
  • 10 oz frozen spinach
  • 1 bunch dill, chopped
  • 1 bunch green onions, sliced (use both green and white ends)
  • 1 c rice (white or brown)
  • 2 c water (may need up to 4 c for brown rice)
  • 4 oz crumbled feta cheese
Directions
  1. Heat olive oil in a large skillet over medium heat. When oil is warm add the minced onion and saute until the onions are soft.
  2. Add the spinach, green onions, and dill to the skillet and mix, breaking up the spinach as it defrosts.
  3. When the spinach has mostly defrosted add the rice and water to the skillet. Cook until the rice is done (time will vary, about 20 min for white rice and about 40 min for brown rice. If needed, add more water).
  4. Stir in the crumbled feta cheese and serve hot.

Cilantro Lime Rice

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This version of Cilantro Lime Rice promises more flavor per bite than your average rice dish!

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I love Chipotle. Apparently a lot of other people do, too, because I keep seeing copycat Chipotle recipes all over the internet.

I feel in love with Chipotle the first time I ate there. It’s a decent option for anyone eating GF, but what I really love most are the bold flavors. The spicy salsa is truly spicy! When I took a few bites of my first Chiptole taco and then had to drink some water because of the heat/spice I was a happy girl.

Maybe not everyone loves the hot salsa at Chipotle, but it seems that everyone loves the cilantro lime rice. After making my first copycat cilantro lime rice recipe a while ago (it must have been at least a year ago, but I can’t say for sure) I’ve been making it as a side for almost every Mexican-ish meal we have.

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Since I can hardly stick to a written out recipe my version of cilantro lime rice has morphed from those copycat recipes. I no longer add oil to the rice – it seems unnecessary for having a good end result. I’ve also increased the lime juice and cilantro. I’m all about eating foods full of flavor and this rice is no exception.

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As a side dish, cilantro lime rice is so much more interesting than plain rice. As a filling for burritos and tacos (or in taco bowls that I posted a picture of on Monday) this will add a whole new flavor into the mix!

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Cilantro Lime Rice

Ingredients
  • 1 c rice (white or brown)
  • 2 c water
  • 2 bay leaves
  • 3 Tbs lime juice
  • 1/4 c fresh, chopped cilantro
  • salt (optional)
Directions
  1. Put the rice and water in a medium sauce. Set the bay leaves gently on top of the water and bring to a boil.
  2. Reduce heat to low, cover, and simmer until the water has absorbed and the rice is cooked. About 20-30 minutes for white rice, and about 45 minutes for brown rice.
  3. For best results, turn the burner off and let the pan sit on the burner, covered, for an additional 30 min.
  4. Stir the lime juice and cilantro into the rice. Seasoning with salt, if desired.
  5. Serve as a side dish or for a burrito or taco filling.

Lemon Risotto

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Risotto has the reputation of being difficult to make. All that stirring.

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My introduction to risotto was through my first boyfriend’s mother.

Oh, high school relationships.

I was a senior in high school at the time and had done some cooking before, but this woman made things far more fancy and complicated than I was used to at home. My parents weren’t bad cooks or anything like that, but they didn’t enjoy cooking the same way she did. Naturally, people who enjoy cooking tend to spend more time in the kitchen creating intricate dishes than just your normal weeknight dinner.

Anyway, risotto. This boyfriend’s mom had told me how complicated risotto was. That it took so long to make. And the stirring, so much stirring. Me, being competitive, thought “psh, I can do that”. I went online to the Food Network, printed off a risotto recipe and tried my hand at it.

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That first risotto was a success, and it quickly became one of my favorite foods! It’s a comfort food for me, really. Risotto is so smooth and creamy, yet it fits my qualifications of not having any of the fatty, overly processed type ingredients (I don’t even add any cheese to my risotto anymore. It creamy enough as it is, and you really won’t notice the cheese is gone)! Sure, risotto is essentially a fancy white rice – not the healthiest, but definitely not the worst. I just eat it in moderation. The evening I made and photographed this particular risotto I also had some oven baked tilapia and some vegetable (asparagus, I think).

I topped my risotto with a bit of extra spinach. Other garnishes could be freshly grated parmesan or mozzarella, or parsley, oregano, or basil.

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Lemon Risotto

Ingredients
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 2/3 c arborio rice
  • 1/4 c lemon juice
  • 3 c chicken or vegetable stock
  • 1 c chopped spinach
Directions
  1. Heat the olive oil in a large skillet over medium heat. When the oil is warm add the garlic and shallot and cook about 3-4 minutes, until soft.
  2. Add the arborio rice. Let this mixture cook for another 5 minutes or so, stirring frequently, until the ends of the grains of rice are translucent.
  3. Pour in the lemon juice and let it absorb, stirring frequently.
  4. When the lemon juice has absorbed add about 1/2 c of the chicken or vegetable stock. Again, stir this frequently. When the liquid is mostly absorbed, add another half cup of broth and repeat until all of the broth has been added and absorbed. This will take some time and lots of stirring.
  5. Finally, stir in the chopped spinach and let the risotto cook for just a minute or two more while the spinach wilts.
  6. Optional: garnish risotto with extra spinach, freshly grated cheese, or herbs before serving.

 

Quinoa Pilaf

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As I’ve been blogging and talking about quinoa I’ve realized that I never make or serve plain quinoa. Very occasionally I’ll switch things up a bit and serve a stir fry with plain quinoa but that is rare. If I’m making quinoa as a side dish I almost always make this pilaf. It’s kind of crazy that it’s taken me months of blogging to post one of my staple recipes!

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The beauty of this quinoa recipe is that it is not significantly more time consuming than making plain quinoa but it tastes a million times better. Rather than cooking the quinoa in water I use chicken stock. It’s an easy substitution that takes NO extra time or energy but makes huge leaps in terms of flavor.

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The rest of the flavor comes from vegetables. If you have good knives it will take you no time to chop up the onion, celery, and carrot that is cooked with the quinoa. I truly enjoy getting out my chef knife and dicing vegetables in no time, but there’s no reason why you couldn’t use the pre-chopped kind you can buy at the grocery store.

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As you may be able to tell from these pictures, I do not rinse my quinoa. I never have. I don’t mind the little white thingys wrapped around the pieces of quinoa, but I don’t know that I’ve ever had rinsed quinoa to compare it with! Honestly, I would try it rinsed, but the quinoa would fall right through the holes in both of my strainers. So, for now all of my quinoa will go un-rinsed.

Rinsed quinoa or not, I know that you will enjoy this pilaf. Don’t be surprised if it makes you want to kick plain old quinoa to the curb 😉

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Quinoa Pilaf

Ingredients
  • 1 small onion, diced
  • 1 large stalk celery, diced
  • 1 carrot, diced
  • 1 Tbs olive oil
  • 1 c quinoa
  • 2 c chicken stock (or vegetable stock for vegetarian option)
Directions
  1. Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the onion, celery, and carrots and cook for about 5 minutes, until the vegetables have softened.
  2. Add the quinoa and chicken stock, stir, and bring to a boil. Cover and reduce the heat to low. Let cook for about 15 minutes, until the liquid has absorbed.

Mashed Cauliflower

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I seriously love mashed potatoes but I also love being healthy. If I can seamlessly swap a vegetable into my meal in place of a carbohydrate then I am going to do it!

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When I first heard about mashed cauliflower I was a bit skeptical. I never really liked cauliflower much so I wasn’t sure how it could fill in for something that I reeeeaaallly enjoyed.  Given that cauliflower is nutritionally better than white potatoes I figured I should at least give it a try. I prepared it one night for the first time, probably about a year ago, with some salisbury steak. The mashed cauliflower was sweeter than mashed potatoes, but other than that there was no difference. It was still smooth and creamy, and really, the sweetness was only very slight. Overall, the result was good enough that I have gone back and made mashed cauliflower over and over again in the past year (like in this casserole I posted a few weeks ago).

Making mashed cauliflower is easy. I cut the the cauliflower head into florets and boil them in a large pot until they are soft. Once the cauliflower is cooked and drained I use my immersion blender to make it smooth and and silky. I add in some greek yogurt for consistency, and garlic powder and salt for taste. I serve it topped with sliced green onions or chopped parsley.

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In my year of experimenting with mashed cauliflower I’ve found that the size of a head can really vary. Depending on which grocery stores I go to, whether I get the organic brand or not, just the time of year, I may end up with a larger or smaller head of cauliflower. For this reason, consider the measurements for greek yogurt, garlic powder and salt just a starting point. When you’re trying this recipe, add in the measurements listed, then taste a bit, and add more as necessary. If the consistency isn’t quite as smooth as you’d like add more of the greek yogurt. If you’re not happy with the flavor add more of the garlic powder or salt. If there is anything else that you usually add to your mashed potatoes, go ahead and put that in. Keep in mind that if you are topping the potatoes with gravy those flavors will mask a lot of the cauliflower flavor.

If you haven’t jumped on the mashed cauliflower bandwagon yet, I urge you to give it a try. I think you will be pleasantly surprised at how good this veggie can taste!

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Mashed Cauliflower

The measurements listed for greek yogurt, garlic powder, and salt are just a starting point. Add more depending on your tastes.
 
Ingredients
  • 1 head of cauliflower, cut into florets
  • 3 Tbs greek yogurt
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Directions
  1. Place the cauliflower florets into a large pot and fill with water so that all of the cauliflower is covered. Bring to a boil, and then reduce the heat to medium. Simmer until the cauliflower is very soft (test with a fork), about 20 – 30 minutes depending on the size of the florets.
  2. Drain the cauliflower and place back in the pan or into a serving bowl. Using an immersion blender (or use a food processor or blender), blend the cauliflower until all lumps are gone.
  3. Add in the greek yogurt, garlic powder, and salt and blend until combined. Taste test, and add more greek yogurt, salt, or garlic powder if  desired.
  4. Serving options: top with chopped parsley or green onions.
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