Spanish Rice

The last of my mexican side dishes, and again another meal I enjoy in restaurants but have never made at home. I really enjoyed this rice, and it paired great with leftover pork carnitas. I think this would be a great addition to any future taco night in our house.

I did have a slight issue while making this because I somehow did not pay attention to my grocery list and bought tomato paste instead of tomato sauce. I did not realize this until I had already started making the rice, so I had to improvise. I ended using about 4 oz tomato paste and adding a little extra liquid, and the end result still had great flavor, but had a bit too much liquid. Next time I'll pay better attention to my own grocery list.

Spanish Rice

Source: Alosha's Kitchen

Ingredients

3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano (didn't have so used normal oregano)
2 tsp ground cumin
1/2 tsp fresh ground black pepper
3 cups chicken stock
8 oz. can of tomato sauce

Method

Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 to 20 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.

Mashed Pinto Beans with Manchego Cheese

Keeping on the spanish/mexican theme we had going on a few weeks ago, I needed to find a couple new side dishes. This recipe caught my eye because I LOVE refried beans, but have never had them at home. I think the hubby thought I was crazy as I was preparing these beans, but I was very satisfied with the outcome.

However, I did not care for the bacon, and would leave that out next time. Maybe my bacon wasn't crispy enough, but I just did not really like the addition, so my changes are reflected below. Also, I have not acquired a potato masher yet, so my beans were not mashed as much as I would have liked, so hopefully I'll have one by the next time I make these beans.

Mashed Pinto Beans with Manchego Cheese

Source: adapted slightly from elly says opa

1/2 medium onion or one shallot, diced

1 clove garlic, minced

2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
2-3 Tbsp. shredded or grated manchego cheese
sliced scallions
1 tsp olive oil

Heat olive oil over medium heat in large skillet; add the onion/shallot and cook until tender. Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste. Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a potato masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary).

Once plated, top with the manchego cheese and sliced scallions

Toasted Orzo with Peas and Parmesan

Another win for orzo! And this orzo can double as your vegetable if you so wish, which is even better. Peas are not something I would eat plain, but when mixed in with the toasted orzo and parmesan cheese they add a sweet flavor and crunch to every bite.

We served this with Pistachio Crusted Tilapia and it was a great accompaniment. I halved this recipe, and it still made about 4 servings. I left out the nutmeg since I'm not really a fan, and I think next time I may use half an onion instead of the whole thing.

Toasted Orzo with Peas & Parmesan
Source: Joelen's Culinary Adventures, adapted from Cook's Illustrated

2 tablespoons unsalted butter
1 medium onion, chopped fine (about 1 cup)
3/4 teaspoon salt
2 medium cloves garlic, minced (about 2 teaspoons)
1 pound orzo
4 cups low sodium chicken broth
10 oz frozen peas
1 cup grated Parmesan cheese
pinch of freshly grated nutmeg
freshly ground black pepper to taste

In 12-inch nonstick skillet over medium-high heat, melt the butter. It will start to foam around the edges and when foaming subsides, add onion and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and starts to brown. Add the garlic and cook for about 30 seconds.

Add orzo and cook, stirring frequently until the orzo starts to toast and is lightly browned and golden, 5 to 6 minutes.

Turn off the heat and add the chicken broth. Turn on the flame to a medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.

With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.

Cauliflower Pie with Grated Potato Crust

Cauliflower pie...sounds intriguing doesn't it? This little side dish is really unlike anything I have had before. However, I realized once I started eating it that a couple things were off. First, I did not let the potatoes bake long enough, so I was expecting a nice crunchy bottom, but instead it was a bit mushy. Second, I think I would prefer this if the cauliflower was baked at a higher temperature, to make it have more of a 'roasted' flavor and texture, and less crunch. This could also be remedied by making sure all the cauliflower florets are very small. Last, I would add more cheese, because everything is better a bit cheesier:)

Cauliflower Pie with Grated Potato Crust
Source: Branny Boils Over, adapted from The Moosewood Cookbook

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten
1/4 cup grated onion

For the Filling
1/2 cup packed grated strong cheddar cheese, divided
1/4 cup parmesean cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper
paprika

Combine grated potato with salt, onion, and beaten egg. Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil. Bake in a preheated 400* oven for 30-40 minutes until it browns. Remove from oven and lower temperature to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt. Add garlic and cook lightly. Add pepper to taste. Break cauliflower up into small florets (I encourage you to just pulse in a food processor until chunky). Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle parmesan cheese on top. Filling will appear dry.

Bake for 40 minutes until tender and delicious. Let set 5-10 minutes before unmolding (if using a springform pan).

5 servings

Calories 228.8
Total Fat 4.9 g
Saturated Fat 2.6 g
Protein 12.0 g

Garlic Rice Pilaf

(photo source: Stephanie Cooks)

We were so hungry that I forgot to take a picture! This is a really light, quick side dish that would pair great with most proteins. The garlic and onion taste was very subtle, so maybe next time I'll actually measure out roughly 1/8 tsp. of each. I love that this uses a mix of rice and orzo, because rice can tend to get really boring, and orzo is awesome. I think this will be a great addition to our side dish repetoire.

Garlic Rice Pilaf
Source: Stephanie Cooks
Serves 2-3

Ingredients:
1/4 cup white rice (not instant)
1/4 cup orzo
1-1.5 cups of chicken broth
Garlic powder to taste
Onion powder to taste
Cooking spray

Directions:
Spray a small saucepan with cooking spray. Add the orzo and rice.

Allow the rice mixture to lightly brown. Pour in the chicken broth and seasonings. Turn the heat down low, cover the sauce pan. Allow it to cook until the liquid absorbs (about 20 minutes), stirring occasionally.

** 2 Weight Watchers points per 1/2 cup serving.

Garlic Parmesan Oven Fries

Always on the quest for new side dishes, I came across these fries and thought it would be a great alternative to the standard mashed potatoes we have around here. Very rarely do we do baked potatoes, and I guess until I get a request for them, I'll stick to mashed, and now these fries.

These oven fries have great flavor and bake up nice and crisp. I didn't buy fresh parsley, but just sprinkled the dried stuff on top and they were still good.

Garlic Parmesan Oven Fries

source: Joelen's Culinary Adventures, adapted from Tyler Florence
serves 3-4

2 large russet potatoes, scrubbed and dried
1/4 cup extra virgin olive oil
3/4 teaspoon kosher salt
1 garlic clove, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 425.

Cut the potatoes in half lengthwise. Then cut the halves lengthwise into fourths to make 16 big, fat wedges.

Toss the potatoes with the olive oil, salt and minced garlic in a large bowl. Place the potatoes onto a metal baking sheet, spreading to a single layer.

Roast the potatoes for 30-35 minutes, until the potatoes are cooked through, brown, and crispy. Don't shake or turn the fries around while they're cooking. The longer they sit in contact with the metal baking sheet, the crisper they get.

Toss the fries in a big bowl with the cheese and parsley and serve hot.

Cheesy Potatoes

Cheesy potatoes seem to be one of those things where everyone has a different recipe, but they all taste the same. Some use hashbrowns, some cubes; some cheddar cheese, some american etc. To me, this is one of my ultimate comfort foods that I usually only eat at holiday celebrations, but wish I had more often!

This Christmas was the first time that I was asked to make the infamous cheesy potatoes (well, actually just potatoes, but there was really only one option in my mind). I got out the trusty "church cookbook" to peruse the multiple cheesy potato recipes at hand. I could not find anything that truly tickled my fancy, so I mixed and matched a few and came up with my own version.

One thing that I would change next time is adding 2 cans of cream of chicken soup (noted below) because I was being critical of myself and thought they were dry, but all the Nelson's loved them! (not naming any names, but one of them even ate a plate before they were cooked and said they were good!)

Cheesy Potatoes
Source: Kitchen Escapes

Ingredients:
2 lbs frozen hash browns (used 2 bags of simply potatoes hash browns)
8-12 oz. sour cream
1/4-1/2 cup melted butter
2 cans cream of chicken soup (healthy request or low-sodium)
2 cups shredded cheddar cheese
1 3oz. can french fried onions
salt and pepper

Grease crockpot with cooking spray or butter. Combine all ingredients, saving half of the onions, in crockpot and stir to combine. Cover and cook on low 7 hours (give or take a few). Sprinkle remaining onions on top before serving.

Asian-Style Couscous

This is the most flavorful couscous I have ever made. Normally I just maybe add some garlic or lemon and call it good. While my couscous always tastes good, this couscous is actually....moist, I guess. I don't know how else to describe it, but "moist" pretty much sums it up, and the flavor is amazing. The asian flavors are subtle enough that this dish could really go with anything.

Asian-Style Couscous
Source: Adapted from Recipezaar

Ingredients:
1 1/2 cups low-sodium chicken broth
2 Tbls. low-sodium soy sauce
1/2 tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1 cup couscous, uncooked

Directions:
Heat small saucepan over medium-high heat. Add chicken broth and next five ingredients. Bring to a boil. Remove from heat and add couscous to pan. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork.

Serve warm. Enjoy.

Peanutty Noodles

These noodles were a nice accompaniment to the Asian Salmon we had. I knew the noodles would be good, but I didn't want the peanut butter to overpower the taste of the fish, so I cut the amount in half and it still had enought peanut butter taste for me. I also did not have any of the fresh veggies it called for, so I just sauteed some frozen asian vegetables and it worked out fine.

Peanutty Noodles
Source: Cooking Light

Ingredients

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter (such as Smucker's) (I used 1/4 cup)
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro (I omitted)

Preparation

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Parmesan Garlic Orzo

This may be my new favorite side dish, so hopefully the hubby doesn't get sick of it. Sometimes side dishes are so hard to come up with, so I'm quite happy I found this recipe. I thought the garlic would be too overpowering since it's raw, but can you ever have too much garlic?!

A couple notes about this recipe, it mentions butter in the directions but not in the ingredients, so I used 2 tablespoons. Also, we used up all our parmesan cheese earlier this week, so we used asiago and it still tasted great.

Parmesan Garlic Orzo
Source: Joelen's Culinary Adventures

1 1/2 cups orzo pasta
2 cloves garlic, minced
salt and pepper to taste
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

Cook the orzo pasta according to package directions with water; drain.

Place the orzo in a large bowl and add the minced garlic and butter. Stir until butter is fully melted. Add the parmesan cheese, parsley and season with salt and pepper to taste.