Side Dish

Apricot Quinoa Summer Salad

by on Jun.30, 2018, under Entrees, Salads, Side Dish, Type II Friendly, Vegan, Vegetables, Vegetarian, Wheat Belly


1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced


  1. Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
  2. Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
  3. Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
  4. Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.

Nutrition Information

Serves: 6

Per serving:
Calories: 255;
Total Fat: 15g;
Saturated Fat: 2g;
Monounsaturated Fat: 9g;
Cholesterol: 0mg;
Sodium: 380mg;
Total Carbohydrates: 26g;
Dietary Fiber: 4g;
Sugars: 5g;
Protein: 7g

Nutrition Bonus:
Potassium: 229mg;
Vitamin A: 17%;
Vitamin C: 28%;
Calcium: 5%;
Iron: 11%

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Homemade Caesar Salad Dressing

by on May.15, 2017, under Appetizers, Salad Dressing, Salads, Side Dish

Servings: Makes 1-1/3 cups
Total Time: 10 Minutes

2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 – 2 heads romaine lettuce washed and torn into bite-sized pieces

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt & pepper and mayonnaise.  Whisk until well combined. Taste and adjust to your liking.

Dress the Romaine lettuce.  Sprinkle with Parmigiano-Reggiano & croutons.  Serve.

The dressing will keep well in the fridge for about a week.

Nutrition Information
Per serving (10 servings)
Serving size:About 2 tablespoons
Saturated fat:1g

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Barley Risotto with Fennel

by on Feb.02, 2012, under Side Dish

Prep Time: 30 mins
Cook Time: 3 h 30 mins
Total Time: 4 h

2 teaspoon fennel seed
1 large fennel bulb(s), cored and finely diced, (or 2 small bulbs), plus 2 tablespoons chopped fronds
1 cup barley, pearl, or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 clove garlic, minced
4 cups broth, reduced-sodium chicken, or “no chicken” broth
1 1/2 cups water, divided
1/3 cup wine, dry white
2 cups beans, green, French-cut, frozen
1/2 cup cheese, grated Parmesan
1/3 cup olives, black, oil cured, coarsely chopped
1 tablespoon lemon zest, freshly grated
pepper, black ground, to taste

1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker.

2. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.

3. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

Makes 6 servings
Nutritional Info (Per serving):
Calories: 242, Saturated Fat: 2g, Sodium: 474mg, Dietary Fiber: 8g, Total Fat: 6g, Carbs: 36g, Cholesterol: 9mg, Protein: 10g
Carb Choices: 2

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Grandma Y’s Jello Mold

by on Sep.12, 2011, under General, Salads, Side Dish

Cranberry Sauce, 1 Can
Cherry Jello, 2 Pkgs
Sour Cream, 1 1/2 Cups

Make Jell-O, add the cranberry sauce until melted. Mix together and put in mold. Let set
partially and beat in sour cream. Put back in mold and refrigerate.

Time to prepare:
Nutritional Information / Serving:

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