This is a lovely side dish that not only tastes great, but is very low in carbs.
- 1/2 large head cauliflower, cored and cut into 1-inch pieces
- 2 Tbsp. whipping cream
- 2 Tbsp. unsalted butter
- 2 Tbsp. freshly grated Parmesan cheese
- 2 Tbsp. goat’s cheese (I recommend herb-coated)
- Salt and pepper to taste
- Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20-30 minutes.
- Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.
- Transfer the cauliflower to a food processor (or blender).
- Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed.
- Return to the pot. When you are ready to serve the puree, heat over low heat, stirring constantly.
- Add the butter, Parmesan and goat’s cheese. Stir until incorporated and season with salt if necessary.
- Serve immediately.
Note: Feel free to add 1 tsp minced garlic and/or 2 tbsp chopped fresh chives for additional flavor.
Carrots… some people love ’em and others, well, not so much. This recipe could actually convert those opposed to the orange veggie. And, besides the obvious benefits to eyesight, carrots have many other health pluses, like lowering cholesterol and preventing heart attacks and cancer. So, try out this super-simple recipe that is not only delicious, but adds to your overall good health!
Buttery Steamed/Cooked Carrots
1 lb baby carrots
1/2 cup butter
1/3 cup brown sugar
As I’ve mentioned earlier, I prefer steaming vegetables as opposed to boiling them in order to get as many of the nutrients as possible. But, feel free to cook the carrots however you like.
Once your carrots are cooked, put them in a pan with the butter (melted) and brown sugar. Toss them around so they are coated. Continue to cook them on low heat for about 5-10 minutes, depending on how soft you like them.
There are tons of different ways to cook corn on the cob… here are my two favorites.
On the Grill
Peel back the husks from the corn & remove the silk. Butter the kernels and sprinkle with salt & pepper and any other seasoning of your choice. Fold the husks back over the corn and grill over low heat for about 15 minutes, turning occasionally.
In the Oven
Remove the husk and silk from the corn. Get a sheet of heavy-duty aluminum foil and add 2 tbsp of melted butter to the middle of the foil. Place corn on the foil, add salt, pepper and garlic and roll the corn so it spreads the spices. Fold in half to keep all of the butter in the foil and for it to cook evenly. Cook for 25 minutes at 425F.
Besides having the traditional Green Bean Casserole at Thanksgiving, I used to overlook green beans when thinking about making a side dish to accompany my main course. Well, that has changed now. These tantalize my taste buds to the extreme. I know… it’s just a vegetable, but in my opinion, these are out of this world. Try ’em for yourself and let me know!
- 2 tbsp teriyaki (can use regular or a flavored one… I use an extra tbsp Soy Vey Island Teriyaki)
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp fresh lemon juice
- 1 1/2 lbs fresh green beans
- 1/2 c red & orange bell pepper strips
- 1/3 c thin onion slices
- 1/2 c whole cashews
- 2 tbsp sesame seed oil
- In a small bowl, stir together the teriyaki sauce, honey & butter.
- I prefer to steam the green beans over boiling them as it keeps a lot of the nutrients, but you can do either.
- In a skillet, heat up sesame seed oil, then saute the bell peppers and onions for 5-10 minutes (or shorter if you like them crispier).
- Add the beans, cashews and lemon juice.
- Saute for a couple of minutes, then add the teriyaki-honey sauce and toss gently.
- Saute on low for another 5-10 min to blend all of the flavors together.
As a side note, I paired this with my grilled orange-and-bourbon salmon. ENJOY!!!