Love. Live. Eat.

Scrumptious Sides

Spicy Rainbow Chard with Bacon and Polenta

Makes 4 servings
Total time: 30 minutes

Ingredients:

  • 1-cup polenta
  • ½ tsp. sea salt
  • 4 slices thick cut bacon, about 6 oz
  • 2 tsp. xvoo
  • 2 large shallots, chopped
  • 2 garlic cloves, minced
  • 2 large bunches (1 ½ lbs.) rainbow chard, ribs cut into ¼ in pieces and leaves roughly chopped
  • ¼ to ½ tsp. red chile flakes
  • 1 tbsp. unsalted butter or ghee
  • 1/3 cup grated parmesan cheese
  • 2 tsp. balsamic vinegar

Directions:

  1. Cook polenta with salt as package directs.
  2. Meanwhile, cook bacon in a large fring pan until crisp. Transfer to paper towels
  3. Discard fat from pan. Heat oil in same pan over medium heat. Cook shallots, garlic and chard ribs until softened, 4 minutes. Stir in chard leaves, chile flakes, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted.
  4. Stir butter and cheese into polenta and spoon into bowls. Toss chard with vinegar and spoon over polenta. Crumble bacon and sprinkle on top.
Nutrition Facts

Per serving
Calories: 358
Total Fat: 16 g
Sodium: 957 mg
Carbohydrates: 40 g
Dietary Fiber: 4.5 g
Protein: 14 g

 

 

 

 

 

Kelly Snowden, Sunset
DECEMBER 2012

Spinach, Fruit and Chicken Salad

I am a huge fan of roasting chickens. I find it incredibly simple and delicious. If you’re cooking for one and aren’t quite sure what to do with the leftovers, make a scrumptious salad like this one. You can also double the recipe, hold the dressing, and keep it in the fridge for a quick meal/snack the next day.

Makes 4-6 servings

Ingredients:

  • 5 cups baby spinach
  • 1 cup red leafed lettuce, chopped
  • 1/2 roasted chicken or 3 -4 cups cooked chicken, chopped bite size
  • 1/2 pint strawberry, washed, hulled, and quartered
  • orange zest
  • 1 cup orange segments
  • 1/2 cup pecans or walnuts, toasted in oven
  • balsamic vinaigrette
  • feta goat cheese, optional

Directions:

  1. Toss salad greens together in large bowl.
  2. Add strawberries, chicken, oranges, and pecans to salad and toss all together.
  3. Divide among serving bowls, add dressing and orange zest to taste.
  4. Sprinkle each salad with goat cheese, if desired.
Nutrition Facts:

per serving
Calories: 366
Total Fat: 22 g
Sodium: 255 mg
Total Carbohydrates: 14 g
Dietary Fiber: 4 g
Sugars: 9 g
Protein: 27 g

 

Hearty Kale and Raisin Salad

Holiday’s are here but that doesn’t mean you can’t stay healthy. Bring this yummy kale salad to a dinner party and people will thank you for breaking the monotony of traditional holiday foods. Ummm sugar, refined carbs, or fried foods anyone? I like having hearty veggies the day after a big holiday like Thanksgiving. This easy-to-make salad does the trick of getting me back on track while still tasting good. Enjoy!

Makes 4 servings

Ingredients:

  • 1 large bunch kale (I like the curly kind for this, but any will do)
  • 1/4 cup unsulfured raisins, cranberries, or chopped apple
  • 1/4 cup chopped raw walnuts or toasted pine nuts
  • 1/3 cup (about 1 oz.) coarsely grated Pecorino or Parmesan cheese
  • 3 tbsp extra virgin olive oil
  • 1 lemon, juiced about 2 tbsp
  • Sea salt and pepper to taste

Directions:

  1. Wash the kale leaves thoroughly by soaking them in water, dry with a salad spinner or paper towels.
  2. Remove the stems from the kale leaves by folding leaf in half, place one hand over leaf and pull stem up and away from you with the other. Stack a few kale leaves together and chop into very thin strips, set aside.
  3. In a separate bowl, whisk together the olive oil and lemon juice. Add sea salt and freshly ground pepper.
  4. Dress the kale with the dressing, a little at a time, until the leaves are covered. TIP: Use your hands to massage the dressing into the kale leaves.
  5. After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, add the fruit and nuts. Serve.
Nutrition Facts

per serving
Calories: 204
Fat: 15 g
Sodium: 30 mg
Carbohydrates: 16 g
Dietary Fiber: 2.5 g
Sugar: 5.5 g
Protein: 4 g

Spaghetti Squash– looks like spaghetti but it’s a veggie!

Looks like spaghetti, taste delicious…but it’s a vegetable! That’s right, you read that correctly. Today for dinner I made one of my favorite dishes: spaghetti squash. It is absolutely fantastic! I love this dish because it is easy and healthy. With less than 100 calories per cup, you can eat up without feeling guilty. Just follow the steps below the next time you have a craving for pasta.

Directions:

  1. Preheat oven to 350° F. Meanwhile, carefully cut the squash lengthwise. I like to use a serrated knife or a bread knife to saw through the tough skin. Remove and discard the seeds and yellowish insides.
  2. Fill a baking sheet with about an inch of water. Then, place both halves face down in the pan.
  3. Bake for 35 minutes.
  4. Remove from the oven, and let halves cool for a couple of minutes. Take a fork and scrape out the insides. You will notice it will come out in stringy pieces, like spaghetti!
  5. Season with sea salt, butter and a little pepper (if desired).

I like to experiment with toppings. Today I used what I had in the fridge and cupboard. Sometimes I even have it plain, it’s that tasty. I made a quick sauce while the squash was baking with canned tomatoes, onions, coconut oil, sliced chicken breast, dried oregano/parsley/basil and red pepper flakes. It was superb!!

I urge you to try spaghetti squash the next time you have a craving for pasta. It isn’t quite the same but it does the trick. This figure friendly food is a great treat to have prior to a workout or directly after.

Nutrition Facts:

1 cup, plain
Calories: 82
Fat: 0 g
Total Carbohydrates: 21.5 g
Total Fiber: 2.1 g
Protein: 1.8 g

Raw Butternut Squash Salad with Cranberry Dressing


Makes 8 servings

Adapted from “Food Matters” by Mark Bittman

Ingredients:

  • 1/2 cup fresh or frozen cranberries, picked over and rinsed
  • 3/4 cup orange juice
  • 1 Tbs minced ginger
  • 3 Tbs olive oil
  • 1 Tbs honey
  • Salt and pepper to taste
  • 1 1/12 lbs butternut squash
  • 1/2 cup pecans, toasted and chopped

Method:

  1. Preheat oven to 300 F. Toast the pecans for 15-20 minutes, or until fragrant. Allow to cool and then chop coarsely. Set aside.
  2. Combine the cranberries, orange juice, and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, about 10 minutes.
  3. Remove from heat and add the oil, honey,and some salt and pepper. Stir until well combined.
  4. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing and toss to combine.
  5. Top salad with toasted pecans. Serve warm or at room temperature.

 

Cabbage and Carrot Slaw

Makes 2 servings

Ingredients:

  • 1 head of cabbage, finely shredded
  • 6 carrots, shredded
  • 1 tsp ginger
  • ¼ c cilantro
  • Vegetable dip for dressing, use as much as needed

Directions:

  1. Finely shred cabbage and carrots or use a food processor. Combine first four ingredients in a medium bowl then toss with vegetable dip.
  2. Enjoy.

 

White Bean and Tuna Salad

Makes 5 servings

Adapted from bon appetit

Ingredients:

  • 1 medium head of radicchio, cored, leaves coarsely torn
  • Kosher salt and freshly ground black pepper
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 2 celery stalks, peeled, sliced thinly on an extreme diagonal
  • 1 c drained water-packed tuna, broken into large pieces
  • Flat-leaf parsley sprigs (for garnish)

Directions:

  1. Place radicchio in a large bowl; drizzle with 3 tbsp. parsley vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer.
  2. In a large bowl,  combine 3 tbsp. parsley vinaigrette, cannellini beans, and celery; toss to coat. Season to taste with salt and pepper.
  3. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley.
Nutritional Facts:
Calories- 360
Fat- 19 g
Saturated Fat- 2.5 g
Cholesterol- 10 mg
Carbohydrates- 27 g
Dietary Fiber (g) 8
Sugar- 1 g
Protein- 21 g
Sodium- 570 mg

Kale Chips

I love kale chips!! They are a fantastic snack and incredibly easy to make. When I find myself searching for something to satisfy a craving, I turn on the oven and make some kale. Feel free to experiment with toppings. Some of my favorite include: sea salt and black pepper, nutritional yeast, brewer’s yeast, and cayenne pepper.

 

Ingredients:

  • 1 bunch of kale, rinsed, dried and trimmed
  • 1-2 tbsp xvoo
  • 1 tsp roasted garlic salt. or regular sea salt
  • 1 tbsp dried oregano (optional)
  • freshly ground black pepper
  • 1-2 tbsp nutritional yeast (optional)

Directions:

  1. Preheat oven to 275°. Prepare baking sheets by lining them with parchment paper.
  2. Rinse then pat dry kale leaves. Remove stem then tear leaves into small pieces.
  3. In a large shallow bowl, combine kale with oil and toss lightly to coat. I like to massage oil in the leaves with my hands before adding seasonings. Sprinkle with sea salt and pepper.
  4. Arrange leaves in a single layer on baking sheets. Bake for 25-30 minutes or until leaves are crunchy. Be careful not to burn the kale.
  5. Remove from heat and transfer leaves to a wire cooling rack or serving dish to cool.
  6. Sprinkle with spices, if desired. Serve and enjoy!

Sweet Frites with Garlic & Sea Salt

I am obsessed with this recipe Eat Well, a Williams-Sonoma cookbook. These crisp sweet potato fries are delicious and quite versatile and can be served with burgers, your favorite fish or as an appetizer. I recommend buying organic orange-fleshed sweet potatoes since they aren’t peeled.

Makes 4 servings

Ingredients:

  • 2 lbs orange fleshed sweet potatoes
  • 2 tbsp xvoo
  • coarse sea salt
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh parsley leaves
  • 1 garlic clove, minced

Directions:

  1. Preheat oven to 450 F.
  2. Rinse and dry sweet potatoes. Cut lengthwise without peeling, into 1/2 inch thick slices, then cut each slice into batons about 1/4 inch wide and 3 inches long.
  3. Arrange in a single layer on a large rimmed baking sheet and toss with xvoo and 1/4 tsp salt.
  4. Roast, stirring with a spatula midway through baking time until tender and browned on edges, 20-25 minutes.
  5. In a large bowl, mix Parmesan, parsley, and garlic. ad warm oven fries and mix gently to coat. Season to taste with additional salt, serve at once.

References:

Ferreira, Charity. Williams-Sonoma Eat Well. Oxmoor House, 2009. Print.