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Side Dishes

Food in 30 Minutes or Less/ Side Dishes

Roasted Shanghai Bok Choy

This is a wonderfully fresh side dish using a vegetable that may be new to you. Shanghai or baby bok choy is available Asian markets and in some grocery stores. This can also be made with bok choy just chop it in 1/2 strips.

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By Shéri Dixon, B.S.N., R.N. – Serves: 4
Prep Time: 10 minutes – Cooking Time: 6 minutes

Ingredients

Instructions

1

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack for about 6 minutes or until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Nutrition

  • 84 Calories
  • 3g Carbohydrates
  • 8g Fat
  • 1g Fiber
  • 1g Protein
  • 1g Saturated fat
  • 233mg Sodium
  • 2g Sugar
  • 6g Unsaturated fat

Notes

Note: Mirin is available in Asian markets, some grocery stores and on Amazon. Mirin is rice wine used in Japanese cooking. You can substitute sherry or white wine with a pinch of sugar may be substituted. A microplane zester makes quick work of zesting a citrus fruit.

February 24, 2019 By
Instant Pot or Slow Cooker/ One Pot Wonders/ Side Dishes/ Sunday Supper

Incredible Collard Greens in the Instant Pot

An incredible side dish to go with Mustard Herb Pork Tenderloin and Mashed Cauliflower. Make it this Sunday!

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Incredible Collard Greens in the Instant Pot

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By Shéri Dixon, B.S.N., R.N. – Serves: 4
Prep Time: 15 minutes – Cooking Time: 25 minutes

Ingredients

  • 1 large bunch of collard greens, washed, stemmed, and torn roughly in 2-inch pieces
  • 1 tablespoon Surkin Gold Brown Sugar Alternative (see note for recipe to make your own)
  • 1 cup chicken stock
  • 3 tablespoons of apple cider vinegar
  • ½ -1 pound ham hock
  • red pepper flakes (optional)
  • hot sauce (optional)
  • hot peppers (optional)

Instructions

1

Place all ingredients in the Instant Pot. Cook for 25 minutes and then quick release.

2

Remove the ham hock and take the meat off the bone. Chop up and add to the greens.

3

Add red pepper flakes, hot sauce, or hot peppers if desired.

4

Enjoy!

Nutrition

  • 76 Calories
  • 3g Carbohydrates
  • 18mg Cholesterol
  • 4g Fat
  • 5g Protein
  • 1g Saturated fat
  • 325mg Sodium
  • 1g Sugar

Notes

Brown Sugar substitute recipe: 1 cup erythritol (granulated), 3/4 teaspoon maple extract, 3/4 teaspoon Stevia Glycerite (optional)

January 15, 2019 By
Instant Pot or Slow Cooker/ Side Dishes

How to Cook Spaghetti Squash

How to cook spaghetti squash oh let me count the ways! This describes the various ways you can cook spaghetti squash using a variety of appliances. My favorite way is cut in half length wise and baked in the oven.

All methods begin using these instructions:

  1. Start by scrubbing the spaghetti squash.
  2. Seeds can be removed before or after cooking (except when cooking whole). I prefer to remove them after cooking.
  3. When cutting the squash cut in half lengthwise (from stem to end), for shorter spaghetti strands. and down the middle (between the stem and the end) for longer strands.
  4. Cook until tender (easily pierced with a knife).
  5. Cool enough to handle use a spoon to scrap out seeds and a fork to shred into “noodles”. 

OVEN METHOD: (3 ways) Preheat oven to 375° F. 

  1. WHOLE: Place the whole spaghetti squash in a baking sheet and bake for about an hour or until tender. Turn the squash over halfway through cooking to ensure even cooking. 
  2. HALVES: Cut the squash in half, place on a lined baking sheet cut side down and bake for 40-50 minutes or until tender. 
  3. RINGS: Cut squash into rings and place on a lined (using a silpat, parchment paper or foil) cookie sheet.

SLOW COOKER METHOD: Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until tender.

INSTANT POT (IP) METHOD: Cook whole or cut in half to fit into the IP.  Add 1 cup water. Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure by turning the valve to “vent.”

MICROWAVE METHOD: Cut squash in half. Place cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep. Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until tender.

NOTES: Cooked spaghetti squash can be stored in an airtight container in the refrigerator for up to 1 week. It can also be stored in the freezer for up to 8 months. Place the noodles to freezer-safe zipper bags. To avoid freezer burn, squeeze as much air as possible out of the bags before sealing. Stored in the freezer, cooked spaghetti squash is good to go for up to eight months.

NUTRITION per 1 cup: 31 Calories 7g Carbohydrates 1g Fat 2g Fiber 1g Protein 17mg Sodium 3g Sugar

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January 8, 2019 By
Dining El Desko/ Food in 30 Minutes or Less/ One Pot Wonders/ Side Dishes

Lemon Avocado Oil Vinaigrette

This is by far my favorite go-to vinaigrette and it is easily made at my desk as long as you have a microplane grater at work!

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Lemon Avocado Vinaigrette

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By Shéri Dixon – Serves: 1
Prep Time: 5 minutes

Ingredients

  • Zest and juice of 1 lemon
  • 1/8 cup Avocado oil
  • 4 drops of Stevia Glycerite (more if you like it sweeter)
  • salt and pepper to taste (optional)
  • 1/2 teaspoon of Dijon mustard (optional)

Instructions

1

Use a microplane to zest the lemon. Juice the the lemon. Put all ingredients in a jar and shake. Simple and delicious!

Nutrition

  • 260 Calories
  • 4g Carbohydrates
  • 28g Fat
  • 3g Saturated fat
  • 1g Sugar
  • 24g Unsaturated fat

September 3, 2018 By
Sheet Pan Meals/ Side Dishes/ Starters/Appetizers/Snacks

Cheesy Roasted Cabbage Wedges

This recipe allows you to customize a simple head of cabbage into a culinary delight!

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Cheesy Roasted Cabbage Wedges

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By Shéri Dixon – Serves: 8
Prep Time: 5 minutes – Cooking Time: 35 minutes

Ingredients

  • coconut oil spray
  • 1 medium head of green cabbage, cut into 8 wedges
  • 1 stick of unsalted butter, melted
  • salt and freshly ground black pepper, to taste
  • 2 cups freshly grated cheese (I used gruyere cheese) plus more for garnish.

Instructions

1

Preheat oven to 375 degrees. Spray baking pan with coconut oil spray.

2

Melt butter in a microwave safe dish. Brush the cabbage wedge on all sides with the melted butter. Sprinkle each wedge with salt and pepper to taste. Dredge each cabbage wedge in the cheese and place on the prepared baking sheet or 9"x13" pan.

3

Drizzle any remaining butter over the top of the cabbage. Add any leftover cheese.

4

Bake for 20 minutes. Carefully flip and bake 10-15 minutes more. Drizzle any browned butter on the pan back over the cabbage. Top with additional cheese. Enjoy!

Nutrition

  • 277 Calories
  • 67mg Cholesterol
  • 22g Fat
  • 3g Fiber
  • 1g Protein
  • 14g Saturated fat
  • 237mg Sodium
  • 7g Unsaturated fat

Notes

Change up the kind of cheese and also add additional seasonings:

  • mozzarella or parmesan cheese with Italian seasoning
  • cheddar cheese with cayenne pepper or jalapeños
  • Swiss cheese and fresh or powdered garlic
  • Colby or Muenster with red pepper flakes
  • Mexican cheese with taco seasoning

September 3, 2018 By