Tag: Side Dish
Amazing All-Purpose Tahini Sauce
In the past, I’ve gone to great lengths to avoid using tahini. It’s just so expensive, I thought, and what on earth would I do with an entire jar of sesame paste? Sure, I like hummus like any red-blooded Millennial, but I just couldn’t see making that much of it from scratch.
Little did I know that tahini can be used for other things besides hummus.
A few weeks ago I came across this helpful post on Babble that set me straight. Twenty-eight ways to use tahini that AREN’T hummus? The mystery! The intrigue! Turns out the sesame flavor and smooth texture of tahini lends itself to salad dressings, pestos, and even…brownies? While that particular suggestion may be going a bit too far for my tastes, the idea did broaden my horizons. When I ended up buying a jar at Trader Joe’s (for only around $3–far cheaper than I expected) it was with plenty of options on my radar.
This amazing all-purpose tahini sauce started its life as a dressing for a to-die-for roasted cauliflower salad over at Budget Bytes, but in my house, it’s turned into so much more. This week I put it on baked salmon, dipped pita in it, and have been seriously considering its possibilities as a sandwich spread. (With a bit of deli turkey, sprouts, and cucumber, it sounds like Mediterranean perfection.) I could see it working well on grilled chicken, as a veggie dip, or on falafel.
And, if you’re really adventurous, I suppose you could even use it in brownies.
Amazing All-Purpose Tahini Sauce
A tangy sauce that works perfectly on fish, chicken, or just for dipping!
Servings: 4 (makes about 1 cup)
Ingredients
- 1/3 c. tahini
- 1/3 c. water
- 1/4 c. fresh lemon juice
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
Instructions
- In a measuring cup, mix all ingredients until well combined. Keep covered in the refrigerator.
Notes
Adapted from Budget Bytes.
Mashed Potatoes with Goat Cheese and Sage
Here’s a random tidbit: when you start a Google search with the words “how many people do…” Google does NOT assume you are asking it about potatoes and how many pounds feed how many people. No, my friends, Google wants to answer these other, far more intriguing questions:
Because apparently a lot more people want to know how many of us are getting killed by hippos than how many potatoes to buy to feed a crowd. Not sure how to take this, but I feel like it says something about our priorities?
Anyway, though I am (now) a bit curious how many people die annually from hippo attacks, I really did want to know about mashed potato portions, because it’s an area of culinary expertise that eludes me. Mashed potatoes seem like one of those foods that defy boundaries. There’s nothing exact about them. And since they so often appear as just one item in a multi-item meal (Thanksgiving or Christmas dinner, let’s say), anything from a dollop to a pile seems fairly reasonable.
Well, it’s time to settle the score. The OFFICIAL serving size of mashed potatoes, as dictated by the Food and Drug Administration, is 140 grams. Since no one in the U.S. measures their food in grams (get it together, FDA!), allow me to interpret. 140 grams = 5 ounces, which for potatoes equals about 1/2 cup.
Therefore, if you want to make mashed potatoes for eight people, like this recipe does, 5 oz x 8 people = 40 ounces, or 2 1/2 pounds. Assuming no one’s going crazy with a potato free-for-all.
That’s how, even with creamy goat cheese, whole milk, and a bit of butter, these delicious, sage-kissed mashed potatoes end up with only 200 calories per serving. Portion control, y’all.
This hearty side dish makes a spot-on accompaniment to meat dishes like ham, pork chops, or meatloaf. What favorite meal would YOU serve it with?
Mashed Potatoes with Goat Cheese and Sage
Mashed potatoes get a flavor makeover with creamy goat cheese and fresh sage in this side dish.
Servings: 6 as a side
Ingredients
- 2 1/2 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 5 oz. soft goat cheese, crumbled
- 1/4 c. butter
- 1/4 c. whole milk
- 2 Tbsp. fresh sage, chopped
- salt and pepper, to taste
Instructions
- Cook potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain and return to the pan. Add goat cheese and butter and mash or blend with an immersion blender (the immersion blender does a much nicer job getting a creamy texture!). Add milk and sage continue to mash/blend until smooth. Season with salt and pepper to taste. Serve immediately.
Notes
Adapted from Bon Appetit.
Lemony Green Beans with Almonds and Feta
Three ways you know you’ve found the best green bean recipe ever:
- You make it more than once.
- When you serve it at Thanksgiving, it disappears to the last bean.
- You actually sneak it out of the fridge to snack on it at night.
Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?
I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.
On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.
Is it weird that eating this makes me think of the Gollum quote from The Hobbit:
“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”
Because yes, it is. And that beats green bean casserole any day, if you ask me.
Lemony Green Beans with Almonds and Feta
Crisp-tender green beans tossed with a lemony dressing and sprinkled with toasted almonds and feta make an incredible side dish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Ingredients
- 1/3 c. sliced almonds
- 1 lb. fresh green beans, trimmed and sliced in half
- 3 Tbsp. water
- 1/2 tsp. sea salt, divided
- 2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 medium garlic clove, minced
- pinch red pepper flakes
- 1/8 tsp. black pepper
- 1/3 c. crumbled feta cheese, divided
Instructions
- Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
- Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
- Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
- When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.
Notes
Adapted from Cookie and Kate.
Cranberry Salsa
How often do you eat cranberries in their fresh, raw form? It seems to go without saying that sweetened dried cranberries have pretty well monopolized the Cranberry Market in recent years, edging out their plump, juicy originators by a long shot. I’d wager few of us ever go around eating raw cranberries as our go-to fruit of choice. As a matter of fact, when my six-year-old daughter saw them in our fruit crisper the other day and asked to try one, I told her to do so at her own risk. Raw cranberries are so stinking tart, they’re almost inedible on their own.
Not surprisingly, it took about two seconds before she made a horrible face and spit it into the trash.
That’s why this Cranberry Salsa–which I had the fresh cranberries in the fridge for–is so special. It features raw cranberries combined with apple, jalapeño, red onion, and a couple of other fresh ingredients for an unexpected, interesting appetizer that’s sure to be a hit at holiday parties. (It was at mine last night! The bowl I served this in was practically licked clean.)
Being a nutritionist, I’m a bit self-conscious about the food I serve when I entertain. Maybe no one is thinking about it but me, but I feel like my title obligates me to make at least some fairly healthy options for my guests. Plus, the nutritionist in me likes to offer allergy-friendly options for friends and family in the “something-free” club. This salsa fit the bill for both, since it’s vegan, gluten-free, dairy-free, soy-free–basically everything-free, since it’s made entirely with fresh fruits, sugar, and salt. Heck, it’s even RAW, if you’re into that, too.
Oh, and it’s easy. And make-ahead. And a balanced blend of sweetness and spice. And seasonal.
Can you tell I’m sold? Give this one a try for any upcoming Christmas parties and tell me how it goes!
Cranberry Salsa
This Cranberry Salsa is a festive, healthy, allergy-friendly holiday appetizer.
Prep Time15 mins
Total Time2 hrs 15 mins
Servings: 8
Ingredients
- 1/4 c. white sugar
- 2 c. fresh raw cranberries
- 1 Gala or Fuji apple, cut into chunks
- 1/2 medium red onion, cut into chunks
- 1 medium jalapeno, seeded and quartered
- 1 Tbsp. orange zest
- 2 Tbsp. fresh orange juice
- 1 Tbsp. fresh lime juice
- 1/4 tsp. salt (or more to taste)
- 2 Tbsp. fresh cilantro
Instructions
- In the bowl of a food processor, process the sugar until very fine (to create superfine sugar). Pour into a serving bowl and set aside.
- Place cranberries, apple, red onion, and jalapeño in the food processor and process until the mixture reaches a finely chopped pico de gallo-type consistency. Add to the bowl with the sugar and stir to combine.
- Add orange zest and juice, lime juice, and salt and stir to combine. Cover and chill 2-24 hours. Stir in cilantro just before serving.
Notes
Adapted from Home is Where the Boat Is, who adapted it from Southern Living.
Bulgur Salad with Grapes and Feta
I know it’s still only September, but I’ve already got Thanksgiving on the brain. Somehow, once the weather starts cooling down, it feels like one big slip and slide ride to the holidays. And as a foodie, Thanksgiving is definitely a holiday to look forward to. While I enjoy a traditional Thanksgiving dinner as much as the next person, I also love the idea of trying new recipes (especially healthier versions of classics) for the feast. Last year, on A Love Letter to Food’s Facebook page, I did a ten-day countdown to a healthier Thanksgiving, featuring ten different recipes for better-for-you sides and desserts.
This year I already know what healthy side I want to take to Thanksgiving: this Bulgur Salad with Grapes and Feta.
It may not bear much resemblance to mashed potatoes, green bean casserole, or dinner rolls, but stick with me. When we tried this recently as a side with grilled chicken, it was a match made in heaven. I can only assume the same for how it would pair with turkey.
If you’re new to bulgur, join the club. Though a variety of different grains have become available in mainstream grocery stores these days, bulgur hasn’t caught on as much as the “cool kids” of quinoa, couscous, and wheat berries. If you had asked me a year ago to tell you anything about this particular grain, I would have drawn a blank (except for an internal snicker at how its name sounds kinda gross, like “Aunt Tillie can’t make it to Thanksgiving because her bulgur is acting up again”).
The deeper I get into trying to follow a Mediterranean diet, though, the more new foods I’m exposed to. I now know that bulgur is essentially just hulled whole kernels of durum wheat. Translation: it’s a whole grain, and it’s good for you. It’s low in fat and sodium, extremely high in fiber. Plus, it has a pleasing chewy texture, soaks up marinades and dressings beautifully, and can be used in place of just about any other similar grain, like quinoa, couscous, or even rice. I’m a believer.
This Bulgur Salad with Grapes and Feta is adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook (which I’m LOVING RIGHT NOW and will soon be posting about!). It’s a no-cook recipe, as the bulgur kernels take a soak in lemon juice and water for 90 minutes to soften up to the point of chewy edibility. Once the soaking is complete, the now-chewy grains are tossed with grapes, feta, fresh mint, slivered almonds, and an olive oil-based dressing.
As a side for Thanksgiving–or any other meal–give this refreshing and different salad a try!
Bulgur Salad with Grapes and Feta
A refreshing, healthy salad featuring high-fiber bulgur, grapes, and feta cheese.
Servings: 6 as a side
Ingredients
- 1 1/2 c. bulgur wheat, rinsed
- 5 Tbsp. fresh lemon juice, divided
- 1/4 c. olive oil
- 1/4 tsp. cumin
- pinch cayenne pepper
- 2/3 c. feta cheese, crumbled
- 1/2 c. slivered almonds
- 1 c. red grapes, halved
- 3 green onions, sliced
- 1/4 c. fresh mint, chopped
- salt and pepper, to taste
Instructions
- In a large bowl (the bowl you intend to serve this salad in), soak bulgur in a mixture of 1 c. water, 1/4 c. lemon juice, and 1/4 tsp. salt. Cover and let sit for about 90 minutes, or until bulgur has softened and become chewy and no liquid remains.
- Meanwhile, make the dressing: in a measuring cup, combine 1 Tbsp. lemon juice, olive oil, cumin, cayenne powder, and 1/4 tsp. salt.
- When all liquid has been absorbed in the bulgur, pour dressing over the grains and toss to combine. Add feta, almonds, grapes, green onions, and mint and toss again. Season with salt and pepper to taste. Serve immediately or refrigerate.
Notes
Adapted from The Complete Mediterranean Cookbook by America's Test Kitchen.