Spicy, crispy and just waiting for game day! (NHL pre-season starts in 2 1/2 weeks! NFL ... tomorrow!!)
Ingredients:
1 small cauliflower, cut in bite size florets
1/2 cup flour
1/2 cup water
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt or salt free chicken seasoning
black pepper to taste
1 cup Panko
1/4 - 1/2 cup hot sauce
1 tbsp melted butter
4 large tomatoes
3/4 cup cottage cheese
2 tbsps Parmesan
1/4 cup finely chopped bell pepper
1/4 cup finely chopped onion
1/2 cup thinly sliced zucchini (quartered if large)
2 or 3 green onions sliced
1 tbsp olive oil
2 tbsps fresh chopped basil
1 tbsp fresh chopped parsley
1 tsp minced garlic
1 egg yolk
salt and pepper to taste
Topping:
1/4 cup Panko bread crumbs
1 tbsp olive oil
Slice the tops off the tomatoes and scoop out the seeds and flesh. (Save to add to a soup) Turn the tomatoes over for 15-20 minutes then dry insides with paper towels. To a skillet add 1 tbsp olive oil and heat to medium high. Then add the bell pepper, onion, zucchini and green onion. Sauté a few minutes until slightly golden. Cool, then stir in the rest of the ingredients. Spoon filling into the tomatoes and place in a baking dish. They may be refrigerated until later in the day at this point. Mix the Panko and olive oil together and add to the top of the tomatoes. Press very gently. Bake uncovered at 400°F for 18-22 minutes.
Serves 2 as a light meal or 4 as a starter.
Super easy to make using frozen fries as a starting point then adding garden fresh cherry tomatoes and lots of Mediterranean flavours. Bye bye boring fries!
Ingredients:
12 oz (340g) frozen fries (we used wedge cut here)
1 red onion, halved and sliced
1 tbsp olive oil
1 tbsp lemon zest
1 tsp dry oregano
1 tsp dry parsley
1 tsp garlic powder
salt and pepper to taste
16 cherry tomatoes
24 pitted black olives
3 oz (100g) feta, crumbled
handful of fresh parsley
Toss onion slices and fries together with olive oil in a roasting pan or baking sheet. Combine the lemon zest, oregano, parsley, garlic powder, salt and pepper and add. Roast at 425°F for 10 minutes. Then add the olives and tomatoes and return to the oven for 25-30 minutes, stirring halfway through. Top with feta and chopped fresh parsley and plate. Serves 4
Adapted from tinnedtomatoes.com
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A simple, savory side dish that pairs well with so many plates, especially fish or chicken.
Ingredients:
1 tsp olive oil
3 tbsps diced bell pepper
1 tsp minced garlic
1/4 cup diced fresh pineapple
1/8 tsp turmeric
1/8 tsp black pepper
1/4 tsp smoked paprika
1 cup brown rice
2 cups pineapple juice, broth or water
1/2 cup chopped spinach
Heat oil in a skillet to medium high and add the bell pepper and pineapple, stirring for 2-3 minutes. Add the garlic and cook 30 seconds then add the rice and stir to coat. Next add the turmeric, black pepper and smoked paprika along with the liquid of your choice. Bring to a boil then reduce heat, cover and simmer for 20 minutes. Remove from heat and stir in the spinach. Cover for 2 minutes then serve. Serves 4
Perfectly caramelized and crunchy Brussels sprouts! And if some leaves come off when halving the sprouts roast them too. They make yummy, crispy Brussels sprouts chips!
Ingredients:
1 lb brussels sprouts, trimmed and halved
2 tbsps olive oil
2 tbsps balsamic vinegar
1 tbsp maple syrup
1 tsp garlic powder
2 pinches red pepper flakes
salt and pepper to taste
fresh basil and balsamic glaze to garnish
Preheat oven to 425°F. Toss everything together and spread evenly on a parchment lined baking sheet, don't crowd them. Then reduce heat to 400°F and roast 20-25 minutes turning the sprouts over halfway through the cooking time. Garnish with fresh basil and a drizzle of balsamic glaze.
Serves 4
This unexpected pairing will surprise you with it's sweet, buttery nuttiness. Cut the pears into larger wedges than the sweet potatoes to help everything cook evenly. If you love pears and you love sweet potatoes, you won't be disappointed!
Ingredients:
4 large firm pears, like Bosc
2 large sweet potatoes
1 cup butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 cup honey, divided
1/2 cup pecans
Cut pears in half and core then into 8 wedges each. No need to peel. Cut the sweet potatoes into 1/2" wedges. Combine the pears and sweet potatoes with melted butter in a large bowl. Add cinnamon, nutmeg, allspice and salt and toss to coat. Put everything on a large lined baking sheet and bake at 375°F for 20 minutes. Flip and return to the oven for another 15-20 minutes or until pears are tender.
Drizzle with half the honey and broil 1-2 minutes to brown.
Remove to a serving dish, spoon in the melted butter from the pan, drizzle with the remaining honey and top with pecans.
Adapted from buythiscookthat.com
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Naturally gluten free, cauliflower rice is a great replacement for white rice and it's also low in carbs.
Ingredients:
1 1/2 cups sliced mushrooms
2 tbsps butter, divided
1 tbsp olive oil
2 tsps minced garlic
1/2 tsp thyme
1/2 tsp dry minced onion
salt and pepper to taste
2 cups cauliflower rice
Heat 1 tbsp butter and 1 tbsp olive oil to medium high heat in a skillet. Add the mushrooms and sauté 3-4 minutes until golden. Add the garlic until fragrant, about 30 seconds. Add 1 tbsp butter to the pan and on medium low add the cauliflower rice, thyme, minced onion, salt and pepper. Heat through for 3-4 minutes.
Serves 2
These spicy spuds are crisp on the outside and fluffy on the inside. Spiced just right with chili crisp oil, but feel free to drizzle more on the finished potatoes if that's your jam!
Ingredients:
6 small new potatoes
1-2 tsps olive oil
1/8 cup butter, melted
1 tbsp honey
2 tsps chili crisp oil
1/2 tsp dry thyme
Extra honey for drizzling (and extra chili crisp oil too if you like them extra spicy!)
Preheat oven to 425°F
Clean and dry the potatoes then brush with olive oil and poke the tops with a knife. Place on baking sheet and roast at 425°F for 30-40 minutes or until fork tender. Press down, or smash, with a fork just until they crack opened.
Combine the melted butter, honey, chili crisp oil and thyme and spoon onto tops of potatoes. Bake another 10 minutes.
Drizzle with honey (and chili crisp oil) to serve.
Serves 3-6
These honey roasted new potatoes are a super simple make ahead side dish for just about any entrée. Only slightly sweet and a little bit piquant.
Ingredients:
3 lbs new, thin skinned potatoes
3 tbsps olive oil, divided
1/2 cup chicken broth
2 tbsps honey
2 tsps old fashioned grainy dijon
2 tsps garlic powder
2 tsps dry minced onion or onion powder
1 tsp dry oregano
1 tsp smoked paprika
salt and pepper to taste
1 tsp cornstarch
2 tsps cold broth or water
Using small potatoes of similar size, toss with 2 tbsps olive oil. Roast in a single layer on a baking sheet in a 450°F oven for 30-40 minutes or until the potatoes are fork tender.
While they roast mix 1 tbsp olive oil, broth, honey, dijon, garlic powder, minced onion, oregano, smoked paprika, salt and pepper together in a small saucepan. Cook on medium high heat for 2-3 minutes. Whisk the cornstarch and cold water together and whisk into the glaze, cooking for 1 minute to slightly thicken. Remove from heat.
Toss the glaze with the roasted potatoes and serve right away or place in a baking dish ready for re-heating when needed.
Tender crisp slightly charred cauliflower florets with zippy lemon to wake up your taste buds!
Ingredients:
4 cups cauliflower florets
4 tbsps olive oil, divided
1 tsp dry oregano
1 tsp garlic powder
1/2 tsp dry minced onion
zest of 1 lemon
juice of 1/2 a lemon
salt and pepper to taste
1/4 cup crumbled feta
fresh chopped basil and/or mint
Toss the cauliflower with 2 tbsps olive oil. Place on a lined baking sheet and sprinkle with oregano, garlic powder, minced onion and lemon zest. Roast at 425°F for 25 minutes turning over halfway.
Toss with lemon juice and 2 tbsps olive oil, then sprinkle with feta, salt, pepper and fresh chopped herbs.
This may be served warm or at room temperature.
Serves 4
Quick and easy! And this savoury, not too spicy chili fried rice is made even easier if you have leftover cooked rice!
Ingredients:
1 cup white rice
2 cups water
2 tbsps vegetable oil
2 tbsps spicy chili oil
If using day old cooked rice use about 3 1/2 cups.
If you don't have leftover rice, bring the water and rice to a boil together then simmer for 15-20 minutes or until all the water has been absorbed. Set aside to cool, or even better, chill for a few hours in the fridge.
Next, heat the vegetable oil and spicy chili oil together in a skillet or wok. Add the cooked rice, stir together breaking up clumps and heat through about 5 minutes.
Spoon it onto plates to serve or press into a cup and turn out onto a plate.
Makes 4 servings
It goes great with Pineapple Chicken and Sausage. Recipe link right here:
https://www.hotandcoldrunningmom.ca/2024/04/pineapple-chicken-and-sausage.html
Has that celery in your fridge seen better days? Braise it to raise it from sad and forgotten to a simple and savory side dish!
Ingredients:
1/2 lb celery (4 stalks with leaves)
1 tbsp butter
1 tbsp olive oil
1 tsp minced garlic
salt and pepper to taste
2 pinches red pepper flakes
1/4 cup pitted black kalamata olives
1/4 cup chicken broth
Using a vegetable peeler, remove the stringy bits from the celery stalks. Reserve the leaves then cut the celery diagonally into 3-4" pieces. Heat butter and oil in a pan on medium high and add the celery, salt, pepper and red pepper flakes. Cook about 4 minutes then add the garlic for 30 seconds.
Add the broth, cover and reduce temperature to low for 5 minutes. Uncover, add the olives and cook on medium heat until liquid is reduced to lightly glaze the celery and olives, about 3-4 minutes.
