Archive for ‘side dish’

January 26, 2015

Rosemary Roasted Butternut Squash

Found here: http://allrecipes.com/Recipe/Rosemary-Roasted-Butternut-Squash/

Ingredients (makes 6 servings)

1 butternut squash, peeled and cubed

2 cloves garlic, minced

2 sprigs fresh rosemary, finely chopped

2 tablespoons olive oil, or more to taste

sea salt to taste

ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

January 26, 2015

Sweet Potato Skins

Idea from here: http://chocolatecoveredkatie.com/2015/01/22/loaded-baked-sweet-potato-skins Yes, it’s a pretty basic recipe. Those are my favorite though, since it makes me feel like even I could handle it. Ha!

(serves 6)

3 yams or sweet potatoes
oil (we use Pompeiian usually)
cheese/toppings of choice

Poke a few holes around each potato with a fork. Preheat oven to 400F place potatoes on a tray or baking dish, and bake for one hour. Once the potatoes are done, slice each in half lengthwise and scoop out about 2/3 of the flesh (save this scooped-out flesh). Preheat oven to 430 F, and brush the skins with oil. Place on a baking sheet. Bake 15 minutes, then remove from the oven and re-stuff with filling. You can also add cheese (Sargento 4 Cheese, or Crystal Farms.. Daiya for the dairy-free little dude) at this time. Place under the broiler, and broil 3-4 minutes or until cheese shreds have melted.

I have a feeling that in addition to the cheese, I’d stir in a little garlic, maybe some cut up bacon or ham. 🙂

October 26, 2014

Southwest Roasted Corn

Taken from here: http://www.budgetbytes.com/2014/04/southwest-spiced-corn/ Altered to fit diets/family size.

Ingredients
  • 6 ears fresh corn
  • 4.5 Tbsp Earth Balance butter sub, room temperature
  • 1.5 tsp cumin
  • 3/4 tsp chili powder (use more cumin/black pepper while stage 1)
  • 3/8 tsp garlic powder
  • 3/8 tsp salt
  • about 1.5 tsp lime zest
  • 3/8 bunch fresh cilantro (optional-we’ll likely do dried)
Instructions
  1. Preheat the oven to 400 degrees. Place the room temperature butter and spices in a bowl. Use a microplane or a fine holed cheese grater to scrape the thin, green zest from half of the lime and add it to the bowl. Use a fork to whip the butter and spices together. If using fresh, roughly chop the cilantro and stir it into the butter mixture.
  2. Remove the husks and silk from each ear of corn. Tear off four pieces of foil, making sure that each is big enough to tightly wrap around the corn. Smear the butter and spice mixture over the surface of each ear of corn, then wrap tightly in the foil.
  3. Place the seasoned and wrapped ears of corn on a baking sheet and bake in the preheated 400 degree oven for 30 minutes. Allow the corn to sit a few minutes, or until it is cool enough to handle. Squeeze lime juice over the corn before eating, if desired.
October 24, 2014

Roasted Veggies/Fruit

Again inspired by Budget Bytes. http://www.budgetbytes.com/2013/02/natures-candy/ Here’s the ingredients she used:

Ingredients

1 large sweet potato
2 medium apples
2 Tbsp olive oil
½ tsp cinnamon
½ tsp dried basil

Wash, peel, & cube sweet potato. Cube apples. Place into bowl. Add EVOO & spices and toss until well-coated. Spread in a single layer on baking sheet. Roast @400 for ~30min.

Rowan can’t do apples yet, but we could make doubly many sweet potatoes. Or use carrots. Or people in the comments mentioned using pineapples or chickpeas. And then once he’s got apples added back.. oh it’s on. 🙂

October 24, 2014

Roasted Eggplant w/ Tahini

Another interesting recipe from the budget bytes site. http://www.budgetbytes.com/2014/06/roasted-eggplant-lemon-tahini-dressing/ Here’s the ingredients & how we’d need to change it.. it really wouldn’t take much.

Ingredients

1 medium eggplant (about 1⅓ lb.)
2 Tbsp olive oil
Handful fresh cilantro or parsley leaves (we’d probably just go ahead and add the dried spices to the dressing)

DRESSING

3 Tbsp tahini
3 Tbsp water
2 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper (use black pepper, or more cumin, while in Stage 1)
¼ tsp salt

Slice eggplant, brush w/ EVOO, roast @ 400. Mix up the dressing & drizzle it on the cooked veg. Enjoy!

October 6, 2014

Pear Sauce

Because applesauce is good, and pears are good, so pear sauce should also be good. 🙂 Found here: http://nourishedkitchen.com/real-food-forager-pear-sauce/

Ingredients

6 to 8 Anjou or Bartlett pears (peeled, cored and chopped)
2 vanilla beans
2 cinnamon sticks

Instructions

Place pears in a pot and pour in enough water to cover them. Add vanilla beans and cinnamon sticks.
Simmer over medium heat until pears are tender. Allow pears to cool, then remove cinnamon sticks and vanilla beans. Puree with an immersion blender. Store in the refrigerator or freeze.

I’m wondering if vanilla extract and cinnamon would work just as well. (Stage 1 compatible.)

October 6, 2014

Chipotle Yam & Zucchini fritters

Found here: http://www.averiecooks.com/2012/09/baked-chipotle-sweet-potato-and-zucchini-fritters.html

Elliot loves all things spicy, so maybe these would work for getting some veggies in us?

1/4 cup unsalted butter, melted (Enjoy Life dairy-free sub)
1 large egg
2 teaspoons chipotle seasoning*
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
2 tablespoons flour (almond or gluten-free flour blend)*
about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

*for stage 1, we’d have to figure something else out for the seasoning, as no paprika, red pepper, or chili powder. Also, no almond flour.

November 2, 2011

Cheesey “Au Gratin” Potatoes

Source here: http://www.melskitchencafe.com/2011/04/cheesy-au-gratin-potatoes-2.html Not the traditional au gratin, but they look delicious.

Cheesy Au Gratin Potatoes
*Serves 6-8

INGREDIENTS:
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour (use GF flour)
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed (go with Corn Chex)
2 tablespoons butter, melted

DIRECTIONS:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

November 1, 2011

GF Cream of Whatever dry mix

copy-paste from here: http://1orangegiraffe.blogspot.com/2011/07/anything-you-wanna-call-it-casserole.html?showComment=1310864846151#c3489139395376988271 We totally need to give this a go. All of the cream-of soups have gluten in them.. and this way we could just make it ourselves and have it be safe for little dude.

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes
4 Tablespoons freeze dried minced onions (I used the minced onions from Sam’s Club)
1 teaspoon dried basil
1 teaspoon dried thyme (I couldn’t find the thyme so I used dried parsley instead)
1 teaspoon pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.

September 5, 2011

Roasted Cinnamon Chickpeas (& Carrots too)

Found a recipe I’m itching to try. If it turns out well, it’ll give us a healthy sweet snack that’s safe for the little dude. Found on Weelicious.

Roasted Cinnamon Honey Chickpeas (makes about 2 cups)

1 15 oz. Can Garbanzo Beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 Tsp Ground Cinnamon
1 Tbsp Canola or Vegetable Oil
1 Tbsp Honey

1. Preheat oven to 400 F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
7. Place the beans back into the oven and roast an additional 7 minutes.
8. Cool completely and serve.

And, since these are made at the same temp as the chickpeas, I’m going to do them at the same time (as a side for our supper of tuna) and see how it goes.

Roasted Carrot Coins (Serves 4)

4 Medium Carrots, peeled and cut into coins, about 2 cups
1/4 Tsp Paprika
1 Tbsp Olive Oil
1/4 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.