All Posts tagged side dish

Recipe Review- Vegetable Tian

Vegetable Tian
 
**using a mandolin makes quick work of slicing vegetables but be careful! Option: Can add yellow squash slices too using an 8x8 dish or substitue squash for potatoes
Serves: 6-8
Ingredients
  • 1 T. olive oil and 1 T. butter
  • 2 medium sweet or yellow onions, quartered and sliced
  • 4 plum tomatoes, sliced ¼” thickness
  • 1 medium zucchini, sliced ¼” thickness
  • 2-3 Yukon Gold potatoes (unpeeled), sliced ¼” thickness (may exchange for yellow squash if eating low carb)
  • 1 ½ tsp. kosher salt
  • ¾ tsp. freshly ground pepper
  • 1 tsp. dried thyme or oregano
  • 2 T. butter, melted
  • ½ cup Parmesan cheese or 1 c. Italian blend cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt 1 T. butter with olive oil and sauté sliced onions until almost tender and begin to caramelize.
  3. Spray pie plate or quiche dish with cooking spray and place onions in dish. Toss drained potatoes and zucchini together with salt, pepper, and thyme or oregano. Layer potato, zucchini, and tomato slices over onions and repeat around pan, shingling them and filling in center. Drizzle with 2 T. melted butter. Cover with foil and bake 40 minutes. Remove foil and sprinkle with cheese. Bake uncovered 30-40 minutes or until potatoes tender. Let stand 10 minutes before serving.

 

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Avocado & Tomato Salad

AVSAL

Prep Time: 15 minutes
Cook Time: 0
Total Time: 15 minutes
Serves: 4-6

Ingredients
– Chilled Cherry Tomatoes (cut in half)

– 3-4 Ripe Avocados (sliced/dice)

– 1 Red Onion (optional)

– Juice from Half a Lemon

– Olive Oil

– Handful of Chopped Cilantro (some use ~1/4 cup finely chopped Parsley)

– Pepper (if desired, to taste)

Instructions

Wash chilled tomatoes, cut in half.

Slice/Dice peeled avocadoes.

Wash and chop cilantro/parsley.

Wash and cut onion if desired.

Toss together in a bowl, squeeze half lemon on top, add pepper to taste and drizzle with olive oil.

Enjoy! :)

This is an easy, delicious summer side!! Great for a side dish at a barbecue or an easy week night salad.You can also swap the Cilantro for Basil, add some Feta Cheese or Mozzarella and Cucumber for a Mediterranean twist!

 

 

 

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Baked spaghetti squash and cheese

Cheesy-Baked-Spaghetti-squash-and-spinach

Baked spaghetti squash and cheese
 
A fantastic casserole dish, full of flavor, and it even includes one of my favorite SUPERFOODS=Spinach! Recipe has been slightly modified from its original. Recipe credits and photos can be found on: http://www.skinnytaste.com/2013/01/baked-spaghetti-squash-and-cheese.html
Recipe type: side dish
Serves: 7 cups
Ingredients
  • 5½ cups cooked spaghetti squash (from about 2 small)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • ¼ cup minced onion
  • 3 heaping tbsp. of almond flour
  • 2 cups unsweet almond milk or Carbmaster milk
  • 1 cup fat free chicken broth (vegetable broth for vegetarian)
  • 8 oz Sargento 2% reduced fat mild cheddar
  • salt and pepper, to taste
  • 4 cups (about 4 oz) baby spinach
  • ⅛ cup grated parmesan
Instructions
  1. Preheat the oven to 375ºF.
  2. Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender, about 1 hour (or you can cut in ½, place in microwave for 5 mins, then place in oven for about 45 mins. to cut down on bake time). After baking the squash is a darker yellow and shell feels soft- Separate the strands of squash with a fork and place in a medium bowl; discard shells. Maintain the oven temperature.
  3. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  4. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
  5. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden 25 to 30 minutes
Notes
I made a few slight modifications from the original post to reduce the carbohydrate count. It was fabulous pared with grilled pork chops and a salad for dinner. When I reheated left-overs, it drew attention to my office...it's that tasty! Maybe a great alternative for those that once enjoyed cheesy pasta too! I think you could easily throw in some cooked ground beef or diced up sausage pieces (along with the spinach, just before baking) and make this a full meal instead of just a side item.

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