Feeds:
Posts
Comments

Archive for the ‘Side’ Category

I made this to go with the barley risotto recipe.  My kids don’t eat the shrimp, but Joe and I devoured it.  Super fast and super tasty.

Ingredients:
2 tbsp fresh chopped cilantro
3 cloves of garlic – pressed
1/4 cup lime juice
1 tbsp evoo
salt and pepper
1 lb shrimp

Directions:
Mix all the ingredients and pour over shrimp.  Leave shrimp to marinade (only takes a few minutes) while you prepare the grill or heat up the frying pan.

Advertisements

Read Full Post »

Yummy Brocolli

Yup – you heard it hear – something about yummy brocolli.  Joanne discovered this recipe, but says that because her guys won’t eat brocolli it’s not kid approved.  However, she thinks it is YUMMY!

1 head of broccoli – or as much as you like
1/3 cup butter
1 tbsp brown sugar
3 tbsp soy sauce
tbsp white vinegar
1/4 tsp ground black pepper
2 cloves of garlic, minced

Place the broccoli in a large pot with 1 inch water in the bottom. Bring to a boil and cook for 7 minutes or until crisp. Drain.
Melt butter in a small skillet over medium heat, mix in the brown sugar, say sauce, vinegar, pepper and garlic.
Bring to a boil and remove from the heat.
Pour sauce over broccoli – add cashews if you like.

Read Full Post »

Barley Risotto

This also came from Dianne at work from a book called Super Nutricious, Incredibly Delicious Recipes.  Everyone in my family loved this risotto.  You could add a bit more barley and stock because it barely fed the four of us.  I served it with broccoli for the girls and Joe and I had shrimp.  Delicious.  I think you could also chop up some butternut squash in there instead of the shrooms.

Ingredients:
2 tsp evoo
2 medium onions, diced
2 lg portabello mushrooms, coarsely chopped (I will probably omit the mushrooms as my kids won’t eat them)
3 cloves garlic, minced
3/4 cup pot barley
2 1/2 cups of chicken broth
1/4 cup parmigianno reggiano

Method:
Heat a medium saucepan that has a tight fitting lid over medium heat.  Add the oil and onions. Saute for one minute.

Add the mushrooms and garlic.  Saute for one minute.

Add the pot barley and chicken broth and stir.  Bring to a boil.  Reduce the heat, cover and simmer for 50 minutes, or until barley is cooked.

Remove from the heat.  Gently stir in Parmesan and serve.

http://www.amazon.ca/Ultimate-Foods-Health-Forget-Chocolate/dp/product-description/1552858456

Read Full Post »

This came from Dianne at work from a book called Super Nutricious, Incredibly Delicious Recipes.  I haven’t tried it yet, but plan to do so this week.

Ingredients:
2 tsp canola oil
1 lg onion, diced
4 cloves garlic, minced
2 eggs
2 cups cooked brown rice
2 cups frozen peas and carrots, thawed
3 Tbsp soy sauce
1 Tbsp Thai style chili sauce (optional)
1/2 cup cashews

Method:
Heat a medium frying pan over medium heat.  Add the oil and onion and saute for 3 minutes or until onion is just cooked through.  Add the garlic and eggs.  Stir until eggs are cooked through.  Make sure to break the egg into smaller pieces.  You don’t want one big blob of cooked egg.

Add the rice, vegetables, soy sauce and chili sauce.  Stir well.

Cover and reduce heat to low.  Cook for 5 minutes or until the veggies are heated through.

Sprinkle with cashews and serve.

http://www.amazon.ca/Ultimate-Foods-Health-Forget-Chocolate/dp/product-description/1552858456

Read Full Post »

What the heck is a compote?  This came from my mom and she’s a pretty wicked cook, so I’m going to stand by her recommendation.  That and I love butternut.  Enjoy

1 ½ cups butternut peeled and cubed
1 finely diced shallot
1 granny smith apple peeled, cored and cubed
½ cup yellow raisins
½ cup white wine
1t herbes de provence
1T honey

¼ t cinnamon
¼ t cayenne pepper
Salt and pepper
Walnuts (optional)

Saute butternut in butter or oil until almost tender. Add shallot and sauté. Add apple
and sauté. Add wine, raisins, herbs, cinnamon, cayenne pepper. Toss to coat. Pour
into oven dish and bake uncovered at 350 until tender. While baking, toast handful of
walnuts in oven. Place on top of butternut and serve.

Read Full Post »