Sides – Page 2 – Kacey Tess

Easy Fried Rice

Ingredient List:

1 tbsp butter divided

2 eggs

1 C frozen peas

2 carrots peeled and chopped

1/2 white onion chopped

1 C mushrooms chopped finely (I used rehydrated oyster mushrooms)

2 C cooked rice (I used Uncle Ben’s

Basmati microwave rice)

2 tbsp soy sauce

3 green onions chopped

1 tsp sesame oil

Method:

In a large skillet heat 1/3 tbsp butter over medium heat

Scramble both eggs

Remove from skillet and set aside

Add 1/3 tbsp butter to skillet

Add peas, carrots, onion and mushrooms

Cook for 3-4 minutes until softened

Add remaining butter and turn heat up to medium high

Add rice (you do not need to microwave first)

Cook over medium high stirring constantly for 2-3 minutes until cooked through

Add soy sauce, stir

Add sesame oil, stir

Add egg back to rice and green onion

Mix thoroughly and serve immediately

Enjoy!

Print Easy Fried Rice Recipe

Roasted Veggies

Ingredient List:

3-4 C Mushrooms (I used Baby Bella) cleaned

1 C cherry tomatoes

1 head of cauliflower (I used green) cut into florets

1 red onion sliced into 1/4” rounds

6 gloves of garlic peeled

1 tbsp fresh oregano chopped

1 tsp thyme

1 tsp basil

1 tsp sea salt

2 tbsp olive oil (I used spicy olive oil from Rocky Mountain Olive Oil)

Method:

Heat oven to 400

Prepare a baking sheet

in a large bowl combine all veggies

Drizzle olive oil

Add all spices

Combine with your hands

Pour mixture onto baking sheet

Bake for 25 minutes

Enjoy!

Print Roasted Veggies Recipe

{healthier} Mozzarella Sticks

Healthier Mozzarella Sticks

Ingredient List:

12 mozzarella cheese sticks cut in half

1 C Italian panko

1 C whole wheat bread crumbs

1 tbsp parsley

1 tsp red pepper flake (optional)

3 eggs lightly beaten

1 tbsp almond milk

Method:

In a medium bowl lightly beat eggs and milk

In a separate bowl combine bread crumbs and panko

Dip each of the cheese sticks in the egg mixture, then into the bread mixture

Repeat

Place on a baking sheet lined with wax paper

Place in freezer for a minimum of 30 minutes (cheese needs to be frozen)

Remove from freezer

Bake at 400 for 4 minutes, remove and flip sticks over

Bake for another 4 minutes until golden brown

Enjoy!

(if you do not freeze before baking they will melt!)

Print Mozarella Stick Recipe

I love salsa! I put salsa on everything, well almost everything. This colorful alternative to tomato salsa can add some variety to your meals. You can put this on top of any type of fish, toast, potatoes or dip chips or pita into it.

Ingredient List:

1 C cauliflower florets chopped finely ( I used purple cauliflower but any color is okay)

1 C olives chopped ( I used a blend of black, green and kalamata)

1/4 C chopped parsley

1/2 pear chopped finely

1/2 lemon (juice)

1 tsp sea salt

1 tsp olive oil

Method:

Combine all ingredients in a medium bowl, add more oil if needed

Enjoy!

Print Purple Cauliflower Salsa Recipe

Homemade Pickles

I love anything sour or pickled! I have tried a lot of pickling reciped and have never found one I absolutely loved, until now. I am so happy with this recipe and the great thing about it is they taste great just a few hours after making them and last up to 3 months (although they would never last that long at my home). They have a little heat but if you don’t like heat just leave the jalapeno’s out. I used cucumbers, geen beans, pearl onions and carrots in mine, but throw in anything you have. I will add cauliflower next time. I hope you enjoy these as much as I do!!

Ingredient List:

4 C water
2 C white vinegar
8 garlic cloves peeled
3 tbsp pickling or kosher salt 1 tsp mustard seeds
1 tsp coriander
1 tsp peppercorns

1 tsp crushed bay leaves
(alternatively you could use 4 tsp of pre made pickling spice)

1/4 C fresh dill

2 large cucumbers halved and then quartered2 carrots sliced
2 C green beans trimmed 5 pearl onions peeled
2 jalapeños sliced

Method:

Bring 4 C water to a boil

Add 2 C vinegar and reduce heat to simmer

Add garlic cloves and salt and simmer for 5-10 minutes

In a large air tight container place all of your spices and dill

Add all cut up veggies

Pour the hot liquid over the veggies until jar is full

Let cool

Refrigerate for at least 3-4 hours and enjoy up to 3 months!

Grilled White Asparagus

Ingredient List:

1 bunch white asparagus cleaned and tough bottom of stem removed

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

1 tbsp rosemary chopped finely

Method:

Heat grill to medium

Toss aparagus, oil + seasonings in a medium bowl

Grill asparagus for about 6 minutes, turning half way through

Grill for an additional 1-2 minutes if you prefer soft asparagus (I like mine crisp!)

Remove from grill

Sprinkle with additional sea salt if wanted

Enjoy!

Tomatillo-Lime Rice

What you’ll need:

4 tomatillos–husks removed and cleaned

1 jalapeno seeded and de-veined

2 limes (juice)

1 bunch of cilantro stems removed

1/2 tsp salt

1 garlic clove

1 C medium or long grain rice

1 1/2-2 C water

What you’ll do:

In a blender combine tomatillos, jalapeno, lime juice, cilantro, salt and garlic until smooth

bring 1 1/2 C water to a boil, add tomatillo mixture and rice

Reduce heat and simmer for 20 minutes

If too thick add remaining 1/2 C water

Enjoy!

{healthier} Mayo-Free Coleslaw

What you’ll need:

1 bag coleslaw mix

½ teaspoon stone ground mustard

¼ cup champagne vinegar (or red wine)

1 teaspoon honey

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons sesame seeds

1 tsp black pepper

What you’ll do:

In a small bowl combine mustard, vinegar, honey, salt, oil, sesame seeds and pepper

Add coleslaw mix

Refrigerate for at least 1 hour before serving

Enjoy!

Roasted Radish Salad

What you’ll need:

1 bunch of radishes cleaned and quartered (around 10)

1 bunch of brussel sprouts (10-15) stems cut off, cleaned then halved length wise

3 Leeks sliced thinly (white-light green parts only)

1 1/2 Tbsp olive oil

1 tbsp maple syrup

1 tbsp fresh Thyme

1 tsp Sea salt

1 tsp Black pepper

What you’ll do:

Pre-heat the oven to 450

Mix radishes and brussel sprouts with olive oil and maple syrup and place in a roasting pan

Sprinkle with salt and pepper

Bake for 10 minutes

Remove from oven, add leeks and thyme

Place back in oven and bake for an additional 10 minutes

I served mine with miso-glazed black cod and herb rice

Enjoy!!

Buffalo Bites

2 C quinoa cooked (I use a vegetable medley)
1/2 C Frank’s hot sauce divided
1 can white beans rinsed, drained and mashed
1/2 C bread crumbs
1 egg beaten
1 Tsp sea salt
1 Tsp black pepper
2 Tbsp olive oil

In a large bowl combine cooked quinoa, 1/4 C hot sauce, beans, egg, salt and pepper

Heat olive oil in a large skillet over medium

Firm into balls with your hands, squeezing out any excess moisture

Place quinoa balls in the skillet and cook until browned on all sides about 10 minutes

When cooked remove from skillet and place on a paper towel to remove any excess oil

Place on a plate and drizzle remaining 1/4 C hot sauce over bites

Enjoy!!