Archive for Side Dish

Kale Salad w/ Toasted Coconut & Sesame Oil

Source: Super Natural Every Day by Heidi Swanson

Ever since my friend over at Epicurean Vegan introduced my to Kale Chips, I’ve been looking for more ways to make them.

I love this recipe by Heidi (her cookbook is really great) and plan to make it again, a lot!

Serves: 4

1/3 cup extra-virgin olive oil
1 tsp toasted sesame oil
2 Tbsp shoyu, tamari, or soy sauce (I used soy)
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain (optional, I served over barley)

Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.


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Strawberry Spinach Salad w/ Orange Raspberry Vinaigrette

Source: Me and Whole Foods Market

The salad itself is tasty, but it is the dressing that makes it even better.  Whole Foods wouldn’t give me the quantities, only the ingredients so here is what I came up with.

Salad: (Serves 4)
1/2 pound baby spinach
1 cup strawberries, thinly sliced
2 ounces feta, crumbled

Vinaigrette: (Makes about 1 cup)
1/3 cup canola oil
1/4 cup raspberry vinegar
1/4 cup orange juice
1/4 tsp salt
Freshly ground pepper to taste
(The Whole Foods Market dressing has olive oil and chives in it, both of which I left out, but might add next time.)

Salad: Toss all ingredients in bowl.

Vinaigrette: Mix all ingredients in container with a tight-fitting lid; shake well to combine. Drizzle over salad.

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Wet Cucumber Salad

Source: Can’t remember.

This is a great salad for a summer evening.

1 cucumber
1/2 red onion
2 Tbsp vinegar
4 Tbsp water
1 Tbsp sugar
1/2 tsp salt

Cut up cucumber into bite-sized pieces. Dice onion.

Mix remaining ingredients.

Toss everything together in a bowl.

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Tasty BBQ Corn on the Cob


We paired this with Chicken Sate with Peanut Sauce and it was a good match. Enjoy.

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

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Chicken Biryani with Cucumber Raita

Source: Kraft Foods

Kraft Foods Canada has been really impressing me with some of their recipes. Last night I made this dish, and it was fabulous. There are a lot of spices, but I suggest you invest in them because you’ll make this dish over and over.

I paired it with a Cucumber Raita I found online. The recipe is below with my tweaks.

prep time – 10 min
total time – 55 min
makes – 4

1 cup basmati rice, uncooked, rinsed
1 Tbsp. olive oil
1/2 tsp. cumin seed
1 onion, finely chopped
2 cloves garlic, minced
1 tsp. minced gingerroot
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1-1/2 cups 25%-less-sodium chicken broth
1/4 cup Kraft Signature Sun-Dried Tomato & Oregano Dressing
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper

PLACE rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.

DRAIN rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.

Cucumber Raita from

1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped **
cayenne or paprika to garnish

**I didn’t have these so I used 1 Tbsp. ground coriander and 1 Tbsp. dried Mint -it tasted great.

Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.

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Kushari (Lentils and Quinoa)

Source: Clean Eating Magazine  May/June 2009

Clean Eating says:Kushari0001

This hearty lentil stew is often hawked by Egyptian vendors on the street. Usually served as a vegetarian dish…go meat-free… sub in vegetable stock without sabotaging the delicious savory flavor.

Nutritional Bonus: Aside from filling you up, the combination of high-fiber foods, lentils, quinoa and whole-wheat pasta, have been linked to lowering the risk of coronary heart disease and diabetes, while promoting digestion

My 15-month old daughter loves this, and so do I.

3 cups low sodium chicken or vegetable stock
1 cup lentils, cleaned and rinsed
1/2 cup quinoa
1 oz whole-wheat spaghetti or vermicelli (about 1/2 cup), broken into 1 to 1 1/2-inch pieces

Heat stock and 3 cups water in a medium saucepan over medium-high heat until it comes to a roiling boil.
Add lentils, lower heat to simmer and cover. Cook for 25 minutes, until lentils are tender but not completely soft.
Mix in quinoa, let cook for about 6 minutes. Then add spaghetti, cook for another 6-8 minutes.

If the mixture seems dry, add another 1/2 cup water. Cover and set aside. (Tip: To break up spaghetti, simply wrap it in a clean dish towel and holding the towel by each end, carefully run pasta over the edge of a counter or table a few times).

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