Let’s Party! — Salad in a Jar Party That Is

Salad in a Jar-6337 on Whisk Together copy

Want a healthy side dish or lunch in the fridge for every single day of the week?  This is a great solution.  And no there is nothing to buy or sell.

My friend Alison hosted this super-fun and uber-productive party and I had to share it with you!  She posted the event on Facebook and each of us responded whether we were going to attend or not.  Those attending were asked to bring two salad toppings (and the jars to put the salads in of course…. you could use ziplock storage, pyrex, tupperware, etc.).  The host provided the lettuce and baby spinach.

Salad in a Jar-6369 copy

On the day of the party, we had a ton of fun chatting and making our salads.  Look at them all!  Everyone’s toppings were laid out and we dished what ingredients we wanted into our salad jars.  I brought my stuff in a cooler and then simply put the jars back into the empty cooler to keep them cold.

I think this would be fun with smoothies too.  We really like green smoothies here 🙂

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The document below is my compilation of all the Panera Salads that I have tried.  This is my favorite go-to salad place.  I have others… but Panera is everywhere.  So, I listed all of the salads, their ingredients and ingredient shopping lists to take with you!  These can be used for inspiration or to hand out.  It is a LOT of ingredients of course.  But, I figured you can also cross it out if you don’t like the ingredient or don’t need to make that many salads.

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I just eyeball the amounts.  If I like it, I add more.  If I don’t like it, I omit or add less.

 

Here are the Panera salads on the list:

Strawberry Poppyseed Salad

Power Kale Caesar Salad

Cobb Salad

Thai Salad

BBQ Chicken Salad

Fuji Apple Chicken Salad

Asian Sesame Salad

Here is the FREE DOCUMENT for printing and making your own Panera Salads at home ready to go!  Or just make your own to your tastes.  I include some tips on how to layer the salad in the jar in the document as well.  Remember you can add chicken or hard-boiled eggs to any salad to make it a protein/main meal!

Panera- Lovers

{Copycat} Salad Menu & Grocery List

Strawberry Poppyseed Salad

Power Kale Caesar Salad

Cobb Salad

Thai Salad

BBQ Chicken Salad

Fuji Apple Chicken Salad

Asian Sesame Salad

What is included?

  1.  Recipes
  2.  Grocery List broken down by Category
  3.  Grocery Master List

How Do I Use This?

  1.  You can simple use the recipes as they are.
  2.  You could team up with a few friends.  Everyone bring a salad ingredient and make Quart Jar salads.  Everyone takes home 7  salads!
  3.  Divide among friends or yourself a few favorites and trade.  

Strawberry Poppyseed Salad

Romaine Lettuce

Strawberries

Blueberries

Pineapple tidbits

Poppyseed

Chicken

Pecans

Power Kale Caesar Salad

Kale

Romaine Lettuce

Caesar Dressing

Chicken

Fat: Parmesan Cheese

Cobb Salad

Romaine Lettuce

Grape Tomatoes

Bacon

Protein: Chicken and Hard-boiled Egg

Dressing: Herb Vinaigrette

Fat: Avocado

Thai Salad

Romaine Lettuce

Cilantro

Shredded carrots

Red Pepper, small dice

Edamame

Chicken

Thai Chili Vinaigrette

Cashews

BBQ Chicken Salad

Romaine Lettuce

Fire Roasted Corn

Black Beans

BBQ Sauce

Chicken

BBQ Dressing

Fried Onions or Tortilla Chip Strips

Fuji Apple Chicken Salad

Romaine Lettuce

Field Greens

Red onion

Grape Tomatoes

Dried Apples

White Balsamic Apple Vinagrette

Chicken

Pecans

Asian Sesame Salad

Romaine Lettuce

Cilantro

Almonds, sliced

Sesame seeds

Asian Sesame Vinaigrette

Chicken

Wonton Strips

For Quart Jar Salads layer the ingredients as follows (from bottom to top):  

  1.  Salad Dressing
  2.  Hard Vegetables such as carrots, cucumbers, peppers, etc.
  3.  Grains, beans or pasta.
  4.  Cheese/protein
  5.  Nuts and seeds
  6.  Lettuce

Master List

Romaine Lettuce

Field Greens

Kale

Strawberries

Blueberries

Pineapple tidbits

Grape Tomatoes

Bacon

Cilantro

Shredded carrots

Red Pepper, small dice

Edamame

Fire Roasted Corn

Black Beans

BBQ Sauce

Red onion

Dried Apples

Cilantro

Almonds, sliced

Sesame seeds

Chicken

Hard Boiled Egg

Pecans

Parmesan Cheese

Avocado

Cashews

Fried Onions

Pecans

Wonton Strips

Dressing: Poppyseed, Caesar, Herb Vinaigrette, Thai Chili Vinaigrette, White Balsamic Apple Vinaigrette, Asian Sesame Vinaigrette

Grocery List by Category

Produce:

Romaine Lettuce x7

Kale x1

Field Greens x1

Strawberries

Blueberries

Grape Tomatoes x2

Shredded Carrots

Red Bell Pepper

Cilantro

Red onion

Dried Apples

Avocado

Nuts/Seeds:

Pecans

Cashews

Sliced almonds

Sesame Seeds

Dairy:

Eggs

Parmesan Cheese

Meat:

Chicken

Grocery:

Black Beans

Pineapple tidbits *

Fried Onions * or Tortilla Chip Strips

BBQ Sauce

Wonton Strips *

Frozen:

Fire Roasted Corn *

Edamame *

Dressing: Poppyseed, Caesar, Herb Vinaigrette, Thai Chili Vinaigrette, White Balsamic Apple Vinaigrette, Asian Sesame Vinaigrette

10 Days of Green Smoothies

Green-Lemonade-2457-on-Whisk-Together

 

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I received the book “Simple Green Smoothies” for Christmas.  The kids and I have been having a blast with finding new green smoothie combinations!

So, this 10 day smoothie challenge consists of 1 green smoothie per day  for 10 days.  The book includes a grocery list for days 1-5 and 6-10.  This is because most produce like bananas would be past their prime before day 10.

Real Results:
1.  I lost 1 pound.  I weighed myself on day 1 and then day 7 just for fun.  Dropped from 138 lbs to 137 without changing any diet or exercise routine.
2.  The kids got their fruit and veggies every day (me too of course!).
3.  We never got sick.  (well the sample size of 3 people is quite small, but hey, it’s a positive!)

My notes about the smoothies:
1.  If the ingredients were not available fresh, I bought them frozen from Trader Joe’s.
2.  Blackberries were very tasty 🙂  They are on sale in many stores right now.
3.  To make a smooth smoothie, make sure to let the blender form a tornado and blend that for about a minute.
4. Put in the ingredients from first to last:  liquids (water, almond milk), spinach/leafy greens, nuts/flaxseed, chunks of fruit, ice.  This order blends the liquid properly and allows the heavier fruit to fall and blend into the smoothie.
5.  Add ice to make it cold.
6.  Spinach about to go bad?  Freeze it!  I add mine to freezer bags all of the time.  It is easy to blend, keeps the nutrients from breaking down and I don’t have to worry about having spinach on hand each week.
7.  Use orange peel or lemon peel for a citrus zing!  I love this trick and it really cuts down on the bitterness of the greens.  This is the trick for our Green Lemonade.  I had to increase the orange peel to a 1.5″ square.
8.  Kids love grape juice?  Try blending red grapes in the blender with some water.  Totally natural!  Add some spinach and they may not even notice it’s there.
9.  Use pint jars with lids for easy storage.
10.  No time in the morning?  Pack the recipes in bags, jars or containers at night!  Then, all you have to do in the morning is dump some water and the contents of the bag into the blender.  Stick in a straw and you are on your way out the door!
11.  To replace a meal or use after exercise:  I usually add about 1/2-1 cup of Greek yogurt.  Rolled oats is another great option.  Cooked beans are another great choice that you do not notice in the smoothie, but provide lots of fiber and protein.

Things I Didn’t Follow in the Book:
1.  I used water and not coconut water.  The coconut water at Aldi I purchased had 13 grams of sugar per cup.
2.  Instead of avocado or grapes, I used an apple.  Apples are cheap and I had them on hand.  🙂

 

 

Simply Green Smoothies at Amazon

Don’t need another cookbook?  It is at our local library – so it may be at yours, too!  Our library system has 7 copies.

Website to Sign Up for the 30 Day Smoothie Menu is here.

Mango Smoothie
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 2 cups water
  • 2 cups baby spinach
  • 2 cups strawberries
  • 1 cup chopped mango
Instructions
  1. Add the ingredients to the blender in the order listed. Blend for 2-3 minutes or until smoothie. Feel free to use frozen spinach, strawberries or mango! They are all delicious. You may want to thaw them in the fridge overnight or the microwave to blend properly.
  2. Add ice if you wish for a colder smoothie!
Notes
Recipe from Simple Green Smoothies

 

smoothie day 2

The following photo was for a smoothie containing red cherries and green spinach.  The result is naturally brown.  Because back in preschool I learned red + green = brown.  I have no idea how the photo in the book turned St. Patrick’s Day green if blended according to the recipe.  It was still tasty though!

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day 7

Beef and Vegetable Stew

Beef and Vegetable Stew on Whisk Together

 

Book:  I started reading “All the Light We Cannot See” by Anthony Doerr.  It is one of those books on Amazon with 5000 reviews.  Scratch that – it now has over 8,000 reviews with almost 5 stars!

Beef and Vegetable Stew-1 on Whisk Together

Recipe:  This recipe is a healthier version of beef stew from America’s Test Kitchen.  Adding a lot of extra vegetables to the recipe decreases the calories by 300 and 16 grams of fat for a typical beef stew recipe.  Nobody turns down vegetables simmering in meat and broth!  It almost makes vegetables actually taste good 🙂  Kidding.  This was very tasty and delicious comfort food.  Of course leftovers were really good, too.  I like how America’s Test Kitchen builds the flavors one on top of the other and adds them at the right time so that your potatoes and carrots do not turn to mush from overcooking.

This recipe could be created in the slow cooker if you choose.   I find the oven and Dutch Oven  are easier for me right now, but feel free to cook it on Low for 7-8 hours or on High for 3-4 hours.

One big deal about this recipe I must add:  I do NOT like mushrooms.  I cannot stand the texture or taste of mushrooms in any form.  BUT, I do like them in this dish.  Nobody, not even the kids, noticed that I substituted some mushrooms for beef. The mushrooms really take on a nice beefy flavor.

Beef and Vegetable Stew
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 2 lbs. beef stew meat, or beef chuck roast in 1.5″ chunks
  • salt and epper
  • 5 tsp. olive or canola oil
  • 1 (6 oz.) medium portobello cap or baby bella mushrooms, cut into 1/2″ pieces
  • 2 onions, minced
  • 3-4 garlic cloves, minced
  • 1 Tb. fresh thyme or 1 tsp. dried thyme
  • 3 Tb. flour
  • 1 Tb. tomato paste
  • 1 and 1/2 cups dry red wine (or beef broth)
  • 2 cups chicken broth (I use low sodium)
  • 2 cups beef broth (I use low sodium)
  • 2 bay leaves
  • 12 oz. (2-3) red potatoes, 1″ pieces
  • 4 carrots, peeled, halved and 1″ thick
  • 4 parsnips, peeled, halved and 1″ thick (or substitute carrots)
  • 1 lb. kale, remove stems and cut 1/2″ thick
  • 1/2 cup frozen peas
  • 1/4 cup minced fresh parsley (optional)
Instructions
  1. Preheat oven to 300 degrees.
  2. Sprinkle meat with salt and pepper.
  3. Heat the dutch oven to medium- high with some oil. Brown the stew meat for about 5-10 minutes. You need to do this in batches. Add oil as needed. Set aside.
  4. Once all the meat is browned (not necessarily cooked through) and removed, add mushrooms. Cover with lid. Turn heat down to medium and cook 5 minutes. Take the lid off and cook another 5-10 minutes.
  5. Add onions with 1 Tb. oil. Cook 5 minutes.
  6. Add garlic. Cook 30 seconds.
  7. Add flour and tomato paste. Cook 1 minute.
  8. Add wine slowly. Whisk to combine and scrape the bottom of the Dutch oven while adding.
  9. Add broths slowly.
  10. Put the lid on and the whole thing in the oven for 90 minutes.
  11. Remove lid and add potatoes, carrots and parsnips. Cook 60 minutes.
  12. Remove lid and add kale. Cook 10 minutes.
  13. Remove Dutch oven from the oven and add peas and parsley. Add lid back on for 5-10 minutes. Serve hot.
Notes
Recipe from America’s Test Kitchen “Healthy Family Cookbook”

Recipe from America’s Test Kitchen “Healthy Family Cookbook”

Ham and Cheese Crustless Quiche

Ham and Cheese Crustless Quiche on Whisk Together

Book:  We finished “Walt Disney” by Bob Scollen and it was a treat.  What an amazing life the man led!  I am sure there was a lot left out since it was a juvenile book, but maybe that is for another time.

I finished reading Desires and Devices: A History of Contraceptives in America by Andrea Tone as well.  It was written by a professor and done so eloquently.  If you ever want to find a conspiracy or research in regards to contradicting our assumptions, this book would fit the bill.  One example, for all of our advances the United States is still highest in pregnancy rates in people under 20 (only Hungary beats us).   The entire last half of the book was on the pill and the Dalkon Shield failure.  The failure resulted in a halt on research everywhere in order to keep from being sued into bankruptcy basically.  (Maybe that’s why nothing really new has come out in like 30 years?)  An interesting social history on the United States with great attention to detail into the fraud and deceit behind some of the studies done to move ahead in science and technology.

Recipe:  No really good way to segue into a crustless quiche from that topic!  Well, we had a ton of leftover delicious bestest ham ever from the holidays and made this quick quiche for dinner.  YUM!  Dinner, breakfast, brunch whatever!  Use any meat you want, any veggie and any cheese.  Maybe I should call it the “Whatever Crustless Quiche.”  🙂

Ham and Cheese Crustless Quiche_2 on Whisk Together

Ham and Cheese Crustless Quiche

Ingredients

  • Ham and Cheese Crustless Quiche
  • serves 6-8
  • 6 ounces cooked ham, diced (about 1 and 1/4 cups)
  • 3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
  • 4 ounces cheddar cheese (or any mixture), about 1/2 cup
  • 8 large eggs or 7 extra large eggs
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375 degrees. Spray a pie plate with cooking spray.
  2. Sprinkle the ham, vegetables and cheese into the plate.
  3. In a large bowl, whisk together the eggs, milk, salt and pepper.
  4. Pour onto top of the meat. Bake about 30 minutes. Jiggle the quiche to see if it is set. If not, bake another 5 minutes.
  5. Cool for a few minutes, serve and eat!
  6. Recipe adapted from Food.com
http://www.whisktogether.com/2015/01/10/ham-and-cheese-crustless-quiche/

Ham and Cheese Crustless Quiche
serves 6-8

6 ounces cooked ham, diced (about 1 and 1/4 cups)
3/4 cup chopped cooked broccoli, cauliflower, asparagus or 1 cup uncooked baby spinach
4 ounces cheddar cheese (or any mixture), about 1/2 cup
8 large eggs or 7 extra large eggs
1/2 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees.  Spray a pie plate with cooking spray.
Sprinkle the ham, vegetables and cheese into the plate.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Pour onto top of the meat.  Bake about 30 minutes.  Jiggle the quiche to see if it is set.  If not, bake another 5 minutes.
Cool for a few minutes, serve and eat!

Recipe adapted from Food.com

Squash Soup in Pumpkin Bowls

Pumpkin Bowl Soup_7 on Whisk Together

These bowls are just too fun and cute!  I love being able to eat my bowl and soup at the same time.  Squash is everywhere this time of year and makes a great soup.  Need a shortcut?  Trader Joe’s and most other grocery stores sell butternut squash soup in those cardboard containers.  That way you just cook your pumpkins and fill it with hot soup!  Then, take your soup and scrape a little bit of pumpkin from inside your bowl with every delicious bite.

You can use a number of toppings like chopped green onion, bacon, croutons, fried onions or ham.  I used homemade pepitas (pumpkin seeds) since I had seeds from scooping out the pumpkin bowl.

Pumpkin Bowl Soup_1 at Whisk Together

Squash Soup in Pumpkin Bowls

Ingredients

  • 4 pumpkin pie pumpkins
  • sugar
  • salt
  • olive oil
  • 2 medium butternut squash
  • olive oil
  • 1 apple, peeled and chopped
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground nutmeg
  • 32 ounces (4 cups) chicken broth
  • Pumpkin Seeds
  • 1 Tb. melted butter
  • 1 tsp. Worchestershire sauce
  • salt and pepper

Instructions

  1. For the pumpkins:
  2. Preheat oven to 425 degrees. Use a knife to cut the stem off like a lid. Scoop out the seeds (I use my grapefruit spoon) and reserve if you want to roast them. Drizzle or brush a little olive oil inside the pumpkin. Sprinkle with about 1/2 tsp. of salt and sugar in each pumpkin. Roast for 20-35 minutes. It will be soft inside. I didn't go too long because you want the bowl to still be sturdy enough to hold the soup.
  3. For the Soup:
  4. I usually roast my squash the night before in order to save time. Just a preference. Preheat oven to 400 degrees. Cut the squash in half lengthwise. Brush with a little olive oil. Place it skin side up in the oven and roast 45 minutes. You can roast this at 425 degrees - at the same time as the pumpkin - just reduce your cooking time. Poke with a fork in several places to make sure it is cooked through. Once cooled, scoop out the flesh - discard the seeds. Set aside.
  5. In a large dutch oven or pot, heat 1 Tb. olive oil over medium heat. Add chopped apple and onion until tender. Add broth, garlic, spices and the squash. Bring to a boil and simmer for 15 minutes. Puree using an immersion blender or in a blender. Return back to the pot and season with salt and pepper to taste. Ladle soup into prepared pumpkin bowls
  6. For the Pepitas:
  7. Remove all the pumpkin orange stringy stuff from the seeds. Mix the seeds with the melted butter and Worchestershire sauce. Sprinkle with salt and pepper. You could add garlic powder, onion powder, etc. Roast at 300 degrees for 20-30 minutes. Pumpkin pie seeds are smaller than bigger carving pumpkin seeds, so they will cook faster.
http://www.whisktogether.com/2014/10/29/squash-soup-in-pumpkin-bowls/

Pumpkin Bowl Soup at Whisk Together

Squash Soup in Pumpkin Bowls
serves 4

4 pumpkin pie pumpkins
sugar
salt
olive oil

2 medium butternut squash
olive oil
1 apple, peeled and chopped
1/2 onion, chopped
1 garlic clove, minced
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
32 ounces (4 cups) chicken broth

Pumpkin Seeds
1 Tb. melted butter
1 tsp. Worchestershire sauce
salt and pepper

For the pumpkins:
Preheat oven to 425 degrees.  Use a knife to cut the stem off like a lid.  Scoop out the seeds (I use my grapefruit spoon) and reserve if you want to roast them.  Drizzle or brush a little olive oil inside the pumpkin.  Sprinkle with about 1/2 tsp. of salt and sugar in each pumpkin.  Roast for 20-35 minutes.  It will be soft inside.  I didn’t go too long because you want the bowl to still be sturdy enough to hold the soup.

For the Soup:
I usually roast my squash the night before in order to save time.  Just a preference.  Preheat oven to 400 degrees.  Cut the squash in half lengthwise.  Brush with a little olive oil.  Place it skin side up in the oven and roast 45 minutes.  You can roast this at 425 degrees – at the same time as the pumpkin – just reduce your cooking time.  Poke with a fork in several places to make sure it is cooked through.  Once cooled, scoop out the flesh – discard the seeds.  Set aside.
In a large dutch oven or pot, heat 1 Tb. olive oil over medium heat.  Add chopped apple and onion until tender.  Add broth, garlic, spices and the squash.  Bring to a boil and simmer for 15 minutes.  Puree using an immersion blender or in a blender.  Return back to the pot and season with salt and pepper to taste.  Ladle soup into prepared pumpkin bowls

For the Pepitas:
Remove all the pumpkin orange stringy stuff from the seeds.  Mix the seeds with the melted butter and Worchestershire sauce.  Sprinkle with salt and pepper.  You could add garlic powder, onion powder, etc.  Roast at 300 degrees for 20-30 minutes.  Pumpkin pie seeds are smaller than bigger carving pumpkin seeds, so they will cook faster.

Recipe for Pumpkin Bowls from Food Network

Asian Broccoli Slaw

Asian Broccoli Slaw_1 on Whisk Together

Book Update: So, now that I’m dismissed from jury duty I can talk about it.  Wow!  What an interesting experience I have to say.  Everyone needs to see the process.  There is nothing in “pretend” 8th grade mock trials that really prepare you for a plaintiff lawyer grilling you in voir dire.  We were even called “victims”!    I kid you not.  Apparently, you can have a mistrial before the jury is even chosen.  Now I know.  I also know I never ever ever want to be sued!  Oh boy.  To sit there and listen to people talk about you and if you will pay money or not for pain and suffering?  No thank you.

Still working on my freezer meal cooking ideas…

Recipe Update:  To completely change gears, this recipe is a result of my ever ongoing search for finding vegetable recipes I like and finding vegetable recipes that don’t require a ton of prep work.  This fits the bill!  I’m a big fan of this Asian Plum Ginger Dressing by Wildtree.  I’m sure Kraft and other companies make a similar Asian dressing.  You can even make this slaw in less than 5 minutes!  Plus, you can change it to suit your taste.  It is partially based on the California Chicken Salad that I often get from O’Charleys.  But only on Monday and Tuesday… because kids eat free on those days.  🙂

Asian Broccoli Slaw_2 on Whisk Together

Asian Broccoli Slaw

1 serving – multiply as you see fit

1 and 1/2 cups broccoli slaw (shredded broccoli stems and carrots)
*Trader Joe’s Organic Broccoli Slaw works well
2 Tb. asian dressing or your favorite dressing
1 handful chopped pecans or walnuts
1 handful raisins or dried cranberries

1.  Toss it all together and eat!

Asian Broccoli Slaw_3 on Whisk Together     +    Asian Broccoli Slaw_4 on Whisk Together  +  nuts + dried berries = YUM!

Cool Veggie Pizza

Cool Vegge Pizza on Whisk Together

 

I was so excited to find out that this pizza uses cream cheese instead of ranch or mayo.  Everyone at the meeting LOVED it.  It is a Pampered Chef recipe, so of course it is super easy and delicious!

Cool Veggie Pizza
serves 10-20 (depending on how big the cuts are)

1 package (8 oz.) crescent rolls
1 package (8 oz.) cream cheese, soft
1 garlic clove, pressed or minced
1 tsp. dried dill
salt and pepper to taste
2 cups of chopped fresh veggies: broccoli, cauliflower and carrots are used here, or whatever you like!

1.  Preheat oven to 350 degrees.  Take out your crescent dough and separate out the triangles.  Then, lay them in a circle and using a rolling pin or roller, flatten them onto a pizza pan.  Make sure the seams get sealed together.  Bake 12-15 minutes and cool.
2.  In a large bowl:  beat cream cheese, garlic and dill.  Spread that on the crust.
3.  Sprinkle your toppings.

Recipe adapted from Pampered Chef

Confetti Corn – Easy and Fast Side Dish

Good morning!  I will announce the giveaway winner this week.  It has been a hectic week:  we visited the Emergency Room (my son got 9 stitches in his eyebrow), our glass table shattered outside, the neighbors are moving, the subdivision garden sales rep kept calling me while we all slept.  I think one of these things wouldn’t have been so bad.  All in one week.  Ugh.

So I’ll work on getting the random number generator going to pick a winner this week.  In the meantime, here is a lovely, fast dish that my other neighbors made at several parties.  Why make it?  Well, I’m not big on side dishes since I put effort into the main dish.  Mostly, I throw some broccoli into the microwave.  Because 1.  Broccoli is a super food, 2.  My kids will actually eat this vegetable completely, 3.  It’s fast and filling.

The kids eat this, too.  I love the flavors and colors.  It’s cheap to boot, so give it a try!  Short on time?  Pre-chop everything and put it in the fridge or freezer.

Confetti Corn
yield 8 servings

1 Tb. butter, unsalted (Or if you like butter, go up to 2 Tb.  whatever makes your skirt fly up)
1 medium onion, diced
1 green bell pepper, diced
1 red or yellow pepper, diced (red looks prettier)
1- 10 oz. (or so) bag of frozen corn
salt and pepper to taste

1.  In a large skillet, melt the butter over medium heat.  Add the onion and peppers.
2.  Cook until soft and clear – about 10 minutes.
3.  Add frozen bag of corn and stir and stir until heated through really well – about 4 minutes or so.
4.  Sprinkle some salt and pepper and you’re good to go.

Some parsley might be good in here, too.

Grilled Cauliflower and Grilled Brussel Sprouts

Vegetables are not the most exciting thing in the world, but when I actually make a vegetable taste good enough to eat, then I need to post it.  If only for me to remember how I made it…

Grilling season is beginning and corn is not yet available, so I had to find new things to grill for side dishes only because I’m too lazy to make something separate on the cook top.  Other than mac and cheese.  If I can figure out how to grill my 1 year old’s mac and cheese, we’ll be set for outside dining!

Actually if you want an awesome kicked up mac and cheese recipe, try Emeril’s.  Delicious!  I make one with hot and spicy sausage and the cayenne and one with mild sausage and a dash of cayenne.

Grilled Cauliflower
yield 4 servings

1 head of cauliflower
2 Tb. olive oil
1 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. sugar
1/2 tsp. granulated garlic/garlic powder
1/4 tsp. smoked paprika

1.  Take the cauliflower and trim off the leaves and core.  Cut it into small florets and place those in a large bowl.
2.  Add the olive oil and seasonings to the cauliflower and toss to combine.
3.  Get out your aluminum foil and we are going to make a large packet pocket for the cauliflower.  Take large sheet of foil, about 2′, and fold it in half.  Do this again.  Place the cauliflower in the middle of the sheet and place the other sheet on top.  Crimp the edges shut.  Cut 4 vents into the top.
4.   Grill over medium heat for 12-15 minutes.  Turn pouch and roast another 12 minutes.  Test the cauliflower to make sure it is tender.  Roast another 5 minutes if it is not tender/done.  If it is, eat it!

Recipe method for grilling from the New York Magazine

Grilled Brussel Sprouts
yield 4 servings

1 lb. brussel sprouts
2 Tb. olive oil
1 tsp. garlic powder or 1 Tb. minced garlic
1 tsp. smoked paprika
1 tsp. kosher salt
1/4 tsp. ground black pepper

1.  Using a paring knife slice off the stems of the brussel sprouts and take off any black or yellow or yucky looking leaves.
2.  Put the brussel sprouts into a microwave safe bowl and heat for 3 minutes.  Then, toss the olive oil and seasonings into the brussel sprouts.
3.   Once cool enough to handle, skewer the brussel sprouts.
4.   Grill over medium heat 5 minutes.  Turn and cook another 5 minutes.

Recipe adapted from Alton Brown

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