Category Archives: Vegetable Sides

Savory Cabbage and Caraway

Savory Cabbage and Caraway

Savory Cabbage and
Caraway

Servings: 6
Serving Size: 2 cups
Prep Time: 45 minutes

Ingredients:
3-4 Tbs. organic unsalted butter
and or avocado oil(I use both)
1/2 head (large) cabbage, thinly sliced
1 carrot, shredded
1/2 red bell pepper, diced
1 medium organic onion, thinly sliced
1 tsp.sea salt
1-2 tsp. caraway seed
1 tsp. dill
dash pepper
1/2 tsp. lemon zest (optional)
2 Tbs. freshly squeezed organic
lemon.

Prep:
Prepare the cabbage, onions, carrots.and bell pepper.
Squeeze the lemon juice.
Assemble the rest of the ingredients.

Making It:
1.  In a large pot, melt 2 Tbs. butter/oil over medium heat.
Stir in onions, carrots, bell pepper stirring frequently,
for 5-10 minutes. Onions should be very limp.

2.  Stir in the remaining butter/oil.  Stir in
the cabbage. Raise the heat to medium high. Cook for
20 minutes, stirring frequently from top to bottom so
the cabbage wilts evenly.

3.  Stir in the caraway seed, dill, sea salt, pepper, and
lemon juice. Stir well for 1 minute and serve.
Serve with corn bread or unleavened bread.  or
baked hushpuppies.

Enjoy!

MARIE


Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

Quinoa Mushroom Stuffing

For those allergic to breads this is a perfect substitute.
Please use only organic ingredients for flavor and health.

Servings:   6-8
Serving Size: 2 cups
Prep Time: 15-20 minutes
Cooking Time: 20 minutes

Ingredients: 
2-3 Tbs. unsalted organic butter
1/2 small onion, chopped fine
2 cloves garlic, minced
2 stalks celery, chopped fine
8 white mushrooms, chopped fine
1/2–1 cup green peas, or fresh
collard greens, chopped.
1-2 tsp ground sage
1 tsp Redmond Sea Salt
dash white pepper

Prep Ahead: Put in a medium size bowl,  1 cup multicolored Quinoa, and 2 1/2 cups filtered water. Soak for 1-2 hours.

Making It:
1. To cook quinoa, drain and rinse through a large mesh strainer, put the quinoa in a saucepan and add 2 1/2  cups of filtered water. Cover and bring to boil, turn heat to low and cook 20 minutes.
2.  While the quinoa is cooking, melt butter in a large skillet, put in the onions, garlic, and celery stir and cover a medium heat cook 5 minutes or until onions are soft.
3.  Add mushrooms, peas, sage, sea salt, and pepper. Cook another 10 minutes, stirring occasionally. When the quinoa is finished cooking,  add it into the skillet ingredients. Stir until thoroughly mixed.

ENJOY!

MARIE


Three Bean Salad

Tags :

Category : Recipes , Salads , Vegetable Sides

Three Bean Salad

Three Bean Salad

Servings: 6-8
Serving Size: 2 cups
Prep Time: 10 minutes

Ingredients:
(I use all organic ingredients in the recipe
for health and flavor.)
1 15 oz can garbanzo beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1/2 large bell pepper, diced
3 vine-ripe tomatoes, chopped
1/4 cup onion, diced
2 celery stalks, chopped
1 tsp. Redmond Sea Salt
2 Tbs. Vegenaise Soy-free mayonnaise

Making It:
Place the drained beans and all the other
ingredients into a large bowl. Mix well and
serve.
(This recipe is revamped from Hallelujah Acres)

ENJOY,
Marie


Tator Tots

Tags :

Category : Recipes , Vegetable Sides

Tator Tots

Servings: 2-4
Prep Time: 20 minutes
Cooking Time: 45 minutes

I use all organic ingredients for flavor as well as for health.

Ingredients:
2  very large Idaho russet baking  (or 4 small to medium ones), washed, peeled and cut into small bite-size cubes.
1 small onion, sliced into small strips.
1 Tbsp. avocado oil or grape-seed oil (non-GMO)
1 tsp. paprika
1/4 tsp. Redmond Sea Salt (or to taste)
fresh ground pepper to taste

Preparation:
Preheat oven to 375 F. Line a large baking sheet with parchment paper.
Place diced potatoes in a large sauce pan or skillet. Rinse and drain, then add filtered water to cover. Bring to a boil, cook about 5 minutes, they will not be quite tender. Drain very well.

Making It:
1. In a large bowl combine potatoes, oil, onions, paprika, salt, and pepper. Toss to coat well. Spread out in a single layer on the baking sheet.
2.  Bake until golden and crispy about 45 minutes. For more even crisping flip the potatoes halfway through the baking process.
They can be served with Sun-dried Tomato Catsup, Pete’s BBQ sauce or just plain.

These are so yummy. Enjoy!
Marie


Mashed Potatoes with Kale

Tags :

Category : Recipes , Vegetable Sides

Mashed Potatoes with Kale

Servings: 4-6
Serving Size: 1 -2 cups
Cooking Time: 30-35 minutes
Prep Time: 15-20 minutes

Ingredients:
4-5 medium organic red skin or russet potatoes (Cut out the eyes, wash, and slice into big chunks)
4 cups organic kale, washed, stemmed and thinly sliced
2 cloves garlic, minced
1/2-1 cup organic onion or 1 medium leek, chopped
3 Tbs. organic unsalted butter, (divided)
1  15oz. can organic coconut milk (more or less as needed to make the potatoes creamy)
1 tsp. Redmond Sea Salt
Dash of pepper (to taste, optional).

Prep Ahead:
1. Prepare the potatoes for cooking a large pot. Cover the potatoes in cold water and cook for 20-25 minutes or until tender when pierced.
2. Assemble the rest of the ingredients, and prepare for cooking.

Making It:
1. In a large skillet cook the onions and garlic in 1 Tbs. of butter. until very limp. Add the kale and stir occasionally over low heat until kale is wilted, add a little filtered water if needed to make sure it doesn’t burn. Turn off heat and set aside.
2.  The potatoes should be ready for mashing. Mash with the remaining butter and then add enough of the coconut milk, continuously mashing so they will be light and fluffy. Stir in the kale mixture into the potatoes. Season with the sea salt and pepper.  Serve immediately.

ENJOY

Marie


Holiday Green Beans

Tags :

Category : Recipes , Vegetable Sides

Holiday Green Beans

Holiday Green Beans

Serving Size:  1 .1/2 Cups each
Servings:
 4
Prep Time: 
15 – 20 minutes
Cooking Time: 10-15 minutes

Ingredients:
4 cups fresh organic green beans, cut into pieces
1 Tbs. organic butter
1 cup organic onion, thinly sliced
3 white mushrooms slice first horizontal, then go back and cut    slices the opposite way.
1 garlic clove, minced
3/4 cup organic sun-dried tomatoes, soaked 1/2 hour

Prep Ahead:
1/2 hour ahead soak sun-dried tomatoes, then chop into small pieces for cooking. Save soak water to steam the green beans. Assemble and prepare the vegetables.

Making It:
Steam the green beans in  soak water for 10 min. In large skillet, add the butter and sauté the vegetables for about 8 minutes, or until onions are tender. Then add the cooked green beans to the onion mixture and continue cooking until beans are done.

Enjoy!
Marie


Mashed Sweet Potatoes

Category : Recipes , Vegetable Sides

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Serving Size: varies
Servings:
varies 
Prep Time:
10 minutes
Cooking Time: 12- 15 minutes

This is great with a salad!

Ingredients:
As many organic sweet potatoes as you want to eat
1 Tbs. of coconut oil per medium potato
1/2 cup of water or more for steaming

Making It:
Peel the sweet potatoes. Cut into 1/2 inch chunks. Steam with water until soft, about 12 minutes. Pierce with a knife or fork to make sure they are mushy. When ready, add coconut oil and mash with a potato masher. Serve warm.

Enjoy!
Marie