Yes to Yummy

Tag Archive: side dishes

Rutabaga Fries

February 10, 2014 Print this page

Upon sniffing this magnificent vegetable, you’ll detect almost cabbage-like notes. You know why? It’s because both plants belong to the Brassica family, which also includes cauliflower, collard greens, and broccoli. This means your kitchen will be a little stinky, too, but no need to fear–rutabaga tastes awesome. Especially when paired with some spices for flavor and color.

Ingredients

Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 4 servings

1 large rutabaga

2 tablespoons of coconut oil, melted

1 tablespoon of nutritional yeast

1-2 teaspoons of paprika

1 teaspoon of garlic powder

1 teaspoon of salt

Directions

First things first: preheat the oven to 450 degrees and take out two medium rimmed baking sheets.

If you’d like, peel the skin off of your rutabaga–it’s not absolutely necessary–and slice it into thick matchsticks.

Once properly cut, put the rutabaga matchsticks in a large bowl. Toss with the melted coconut oil, nutritional yeast, paprika, garlic powder, and salt. When all are evenly coated, divide the matchsticks evenly among the two baking sheets.

Bake until golden brown, about 30 to 35 minutes. Stir every 10 to 15 minutes to ensure that both sides get properly crisped. Serve immediately with your favorite meat, poultry, or white fish. (May I recommend the Crispy Sweetbreads?)


Tags: , , , , , , , , , , , , , , , ,

Baba Ghanoush

January 5, 2014 Print this page

All of the flavors of hummus, utilizing the wonderfulness of the eggplant. Serve as a dip with carrots and celery, a condiment with grilled meats (like Pesto-Marinated Lamb), or on its own, with a spoon. It’s that good.

Ingredients

Prep Time 20 min
Cooking Time 20 min
Total Time 40 min
Yield 4 servings as a side dish, 6 as a dip or condiment

2 large eggplants (about 2 lb)

1/3 cup of tahini

2 tablespoons of olive oil

2 teaspoons of cumin

The juice of 2 lemons (about 1/4 cup)

2 cloves of garlic, crushed

1 teaspoon of salt

Directions

With a small knife or a fork, make a bunch of small incisions in each eggplant.

Heat up a large non-stick pan or cast iron skillet over medium heat–dry. When the pan is hot, add the eggplants. Press them down slightly, then step away for five minutes. Don’t prod–just leave them be.

When that side is dark brown and flattened, rotate the eggplant 90 degrees and do the same with the next side. Do this with every side of the eggplant until the entire skin is nearly black in color and the eggplant is squishy when you press down on it, about 20 minutes.

Once cooked to perfection, transfer the eggplant to a separate plate and split each open to let some of the steam escape. Set aside for at least 15 minutes, or until warm to the touch.

When your eggplant is cool enough to handle, peel off the skin and discard it. Put the remaining eggplant flesh in the bowl of a food processor with the tahini, olive oil, cumin, lemon juice, garlic, and salt. Pulse until homogeneous, about 1 minute, then taste and add more salt/oil/cumin, if necessary.


Tags: , , , , , , , , , , , , , ,

Sweet Potato Chips

December 27, 2013 Print this page

While we all know some fat is great for your health, it’s still not a great idea to be frying stuff up in cups and cups of it. These chips get the job done just as well–but in the oven!

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 4 servings

2 tablespoons of coconut oil, plus more for greasing

2 large sweet potatoes

Salt and pepper

Chili powder, garlic or onion powder, dried herbs (optional)

Directions

Preheat the oven to 450 degrees and grease two large baking sheets with coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness.

Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife.

Toss the rounds in the coconut oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!

Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.

Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.


Tags: , , , , , , , , , , , , , , ,

Roasted Baby Carrots

December 23, 2013 Print this page

Tender and just a bit creamy, these perfectly seasoned carrots are absolutely divine. Serve on their own or with your favorite protein!

Ingredients

Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 4 servings

1 lb of baby carrots

1 1/2 tablespoons of ghee or other fat, melted, plus more for greasing

1 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon of cinnamon

1 teaspoon of paprika

1 teaspoon of cumin

A good pinch of salt

Directions

Preheat the oven to 425 degrees and grease a medium baking sheet with some fat.

Place the baby carrots on the prepared baking sheet and drizzle with the ghee. Top with the turmeric, garlic powder, cinnamon, paprika, cumin, and salt. Toss together to fully distribute the spices.

Bake until beginning to brown and soft, but not mushy in the center, about 30 minutes. Serve immediately.


Tags: , , , , , , , , , , , , , , , ,

Roasted Parsnip Puree

December 23, 2013 Print this page

A carrot and a potato got married, and they had a baby parsnip. Aaaw! Good thing the parents passed on their good genes to their child.

Ingredients

Prep Time 5 min
Cooking Time 35 min
Total Time 40 min
Yield 4-5 servings

1 tablespoon of coconut oil, plus more for greasing

1 lb of parsnips, sliced into 1/8-1/4-inch coins

Salt

Pepper

1/4 cup of water or chicken broth

1/4 cup of full-fat coconut milk

1 teaspoon of garlic powder

1/2-1 teaspoon of paprika

Directions

Preheat the oven to 425 degrees and grease a baking sheet with coconut oil.

Spread the parsnip coins out on the baking sheet, toss with the coconut oil, a good pinch of salt, and some black pepper. Bake until golden brown and soft in the center, about 35 minutes, giving a stir every ten minutes or so.

Transfer the parsnips to a blender or food processor. Pulse until chunky, about two minutes, then add the water and coconut milk and process until thick and beginning to smooth out, about 3 minutes.

Pour in the garlic powder and paprika. Blend for another two minutes, taste, and add more salt and pepper if necessary. Serve warm.


Tags: , , , , , , , , , , , , ,