Yield: 6 servings This recipe is very versatile, so work with whatever you’ve got. You can substitute dried cranberries or raisins for dried currants; cilantro for parsley; pine nuts for almonds; peas for carrots – you get the picture. Serve this dish as a side for chicken or fish, and then enjoy it on its own […]
Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
Yield: 6-8 servings Sweet potatoes are rich in Vitamin A, complex carbohydrates, and fiber – and they add fabulous color to any plate. This simply delicious dish lets their natural beauty and flavor shine. Ingredients: 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds 3 tablespoons olive oil 4 large garlic cloves, minced […]
Yield: 4 servings If you “don’t like” Brussels sprouts, try this recipe. Sliced thin, the sprouts cook evenly, solving the problem often associated with Brussels sprouts – cooked on the outside and chewy on the inside. I toasted the walnuts to enhance their flavor. Prepared this way, you may actually like them! Ingredients: 1 pound Brussels sprouts, thinly […]
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
Yield: 4 servings The original recipe calls for using dried beans, but you can use canned beans as well. I used buffalo and pork chorizo, which is pretty lean and tasty. I served this dish with brown rice, whole wheat tortillas, and roasted vegetables. Delicious! Ingredients for beans: 2 tablespoons olive oil 2 links fresh chorizo sausage (6 to […]
Lucky us. A friend was headed out of town for the weekend and just had to unload some tickets for a concert under the stars. We were more than happy to help him out with this little problem. Time for a picnic! When I think picnic, I think salads and side dishes. I had some thin green beans to […]
Yield: 4 servings This makes good use of quinoa or bulgur – you can use either one. I’m on a quinoa kick lately, so that’s what I’ve used here. This is one of my favorite grain salads. Ingredients: 1 cup quinoa ¼ cup lemon juice (about 2 lemons) ¼ cup olive oil ½ teaspoon salt 2 […]
