10-Minute Side Dish: Tex-Mex Zucchini

10 minute side dish, Low-carb, Mexican, My Tasteful Life, Paleo, side dish, spices, Zucchini

Since it’s still summer, zucchini continues to be abundant and on sale. Finding new ways to prepare it gives me a fun challenge, and my recent blog post on Zucchini Crisps turned out to be a delightful experiment. Today I’m sharing my Tex-Mex Zucchini. IMG_3463

Eating Mexican food doesn’t mean you must have beans and rice as a side dish. If you’re following a Paleo diet, then those items are prohibited anyway. Here’s a perfect low-carb side dish that takes just 10 minutes to make and pairs perfectly with any Mexican-inspired meal.

The unique ingredient is dried chipotle pepper flakes. Traditional in Southwestern and Mexican cuisine, chipotle peppers are smoke-dried jalapenos. Because they are dried, these peppers have a less intense heat than fresh jalapenos or dried red pepper flakes.

Chipotle peppers have a sweeter, smokier heat that tends to linger on the lips. If you truly dislike anything hot, then try reducing the chipotle pepper flakes to a half teaspoon on your first attempt.

This dish only takes 10 minutes to cook, but I like to let zucchini marinate in the chipotle pepper flakes and oil for at least 5 minutes before cooking. This dish serves three, so double it if you’re feeding a crowd.

Ingredients

1 large zucchini, sliced into 1/2″ rounds

1/2 red onion, sliced

2 tablespoons coconut oil or olive oil

1 teaspoon chipotle pepper flakes

1 teaspoon kosher salt

Process

Mix the zucchini rounds, red onion, oil and chipotle pepper flakes in a bowl. Let sit for 5 to 15 minutes.

When the zucchini is done marinating, heat a dry pan on medium-high heat for 1 minute. Then add the zucchini mixture and sauté for 6 minutes, stirring regularly. Add the kosher salt and stir.

Turn the heat up to high and keep stirring for 2 more minutes. Turn off heat and keep warm until you’re ready to serve your meal.

IMG_3461   IMG_3466   IMG_3468

10-Minute Side Dish: Bok Choy

10 minute side dish, Asian, Low-carb, My Tasteful Life, Paleo, Stir-fry, vegetables
IMG_2966

Bok choy with teriyaki glazed Sea Bass.

Bok choy is a Chinese cabbage that lends itself to being sautéed over high heat. It’s a delicious vegetable that you can find in most grocery stores, and I think it’s a great alternative to my regular green side dishes.

I really love baby bok choy because of its delicate taste and texture. But the regular variety is just as good and easier to find. To prep bok choy, remove the lowest, hardest white part where all the leaves connect. Rinse with water and pat dry. Then slice into 1/2″ strips, including the leaves.

The rest is up to you. The recipe below calls for a quick sauté with ginger, garlic and onion, but you can add it to stir fry or even roast it in the oven. Bok choy works with any protein, so instead of green beans or sugar snap peas, grab some bok choy this week. Try it once, and I’m sure you’ll be adding it to your vegetable rotation.

Ingredients

1 large head of bok choy or 3 heads of baby bok choy IMG_2944

1/2 red onion, sliced

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 teaspoon red pepper flakes (optional – reduce or remove if you don’t like heat)

2 tablespoons low sodium soy sauce or coconut aminos

1 tablespoon coconut oil or olive oil

1/2 teaspoon sesame oil (optional)

Process

Heat oil in a large skillet or wok over medium-high heat for 30 to 60 seconds. Then stir in the garlic and ginger and cook for another minute. Add onion and cook for another minute. Then add all of the bok choy.

Cook, stirring regularly, for 6 minutes. Turn heat to high, add the soy sauce or coconut aminos, and the red pepper flakes. Continuously stir for another minute. Turn off heat and let sit for a few minutes before serving.

IMG_2949   IMG_2958   IMG_2959

10-Minute Side Dish: Peas, Red Onion & Bacon

10 minute side dish, Dijon, Herbs, Lamb, Paleo, Pancetta, Peas, pork, Turkey Bacon, vegetables

I love green peas. They’re bright, delicious little pops of goodness in my mouth. Trying to follow a Paleo diet means maximizing my vegetable dishes because I don’t eat the traditional sides like rice that we’ve become accustomed to consuming. IMG_2779

This peas and bacon recipe will make anyone a pea lover. The cured meat fat combined with the freshness of the peas and red onion is delightful. It works great paired with pork, lamb or chicken, especially when the protein is marinated in my Dynamite Dijon recipe.

This side dish’s surprise ingredient is mint. Its light and refreshing flavor is unexpected and perfect with the richness of the bacon and the sweetness of the red onion and peas. Don’t be afraid to add it! Your family and guests will be truly surprised by how much they love the touch of mint in this dish.

I’m happy to use frozen green peas, and that makes this even easier because I can keep them on hand. The amount of bacon (or you can easily substitute pancetta or even turkey bacon) is minimal – only 2 ounces. That’s only about 2 to 3 slices. Ask your butcher or deli for just a few slices of whatever cured meat you choose, and that way you don’t feel compelled to buy a pound in the traditional pre-packaging.

Ingredients

2 ounces bacon, pancetta or turkey bacon (if using turkey bacon, add 1 tablespoon of ghee, coconut oil or olive oil to the pan when cooking)

1/2 red onion or 1 large shallot, sliced IMG_2763

1 garlic clove, chopped

10 oz. bag or box of frozen peas

2 tablespoons fresh mint leaves, chopped

1/2 teaspoon sea salt or kosher salt

1/2 teaspoon fresh ground pepper

Process

Cut bacon or pancetta into small strips or chunks. Cook in large skillet over medium-high heat for 3 minutes, stirring regularly. Add the red onion or shallot and continue to sauté for another 5 minutes.

Reduce heat to medium and add the frozen peas. Stir and add the salt and pepper. Cook for 5-7 minutes until the peas are tender and bright green. Turn off heat, add mint, and stir. Serve hot and enjoy!

IMG_2766   IMG_2774   IMG_2775

Asian Braised Green Beans

10 minute side dish, Asian, Green beans, meal plans, Paleo

With a little effort you can make side dishes more interesting, especially when you’re buying what’s in season. That ensures that your vegetables have reached their peak freshness and availability. Click here for a complete list of Florida vegetables by season.

On Wednesday I shared my Sautéed Spinach and Goat Cheese recipe, and I hope it encouraged you to pick up some of that inexpensive leafy green. It may seem a little flavorless, but by adding some fresh garlic and a touch of goat cheese, my family and I happily ate six cups of spinach last night.

Today I want to share my Asian Braised Green Beans because March brings tender snap beans (a.k.a. green beans). The key to this recipe is high heat. You want to almost blister the beans so that they cook fast without losing their crispinesIMG_0387s. This is a delicious side item that works great with teriyaki chicken, steak or pork.

My go-to marinade is Veri Veri Teriyaki, and you should let your protein marinate for at least an hour and up to 24 hours before cooking. Then toss it onto a hot grill but be careful because most teriyaki marinades can cause excessive flames. Tip – use a piece of foil with cooking spray between your meat and grates. You will still get grill marks but won’t char your meat. 

 

Ingredients

2 tablespoons vegetable or peanut oilIMG_0385

2 tablespoons vegetable or peanut oil

1 tablespoon sesame oil

1-2 tablespoons of fresh ginger, finely chopped

1-2 tablespoons of garlic, finely chopped

1 pound green beans, ends trimmed

1/4 teaspoon hot red pepper flakes

1/4 cup low-sodium soy sauce

 

Cooking

Heat wok or skillet over medium-high heat. Add the oils and heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green beans and red pepper flakes, and continue to sauté for 5 minutes. Carefully add the soy sauce and cook for 2 more minutes, stirring continually. Turn off the heat and serve immediately or keep covered until you’re ready to eat.

 

IMG_0390     IMG_0395     IMG_0402

Sautéed Spinach with Goat Cheese

10 minute side dish, food, Paleo, side dish, Spinach, tips, vegetables

In Florida, spinach and snap beans (a.k.a. green beans) reach their peak in March so you can buy a lot for a little bit of money (click here for a complete list of Florida vegetables by season). Both spinach and snap beans make healthy side dishes but sometimes we need inspiration to create something different. Steamed green beans get boring, and I don’t know about you, but I can only eat so much spinach in my salads.

Don’t let your side dishes end up as an obligatory sidekick to your meal’s main element. Instead, look for ways to doctor up the usual to create something new. The key to side dishes is that they can’t take up a lot of time. They are SIDE dishes, after all. But that doesn’t mean they can’t be fulfilling and add a satisfying element to your meal.

Below I’ve included a 10-minute recipe for spinach sautéed with garlic and goat cheese. It’s simple to prepare and is a great way to use all that spinach you picked up at the farmers market or store. Don’t forget that spinach shrinks dramatically as it cooks, so be prepared to use at least six to eight cups to feed four people.

I paired this luscious side dish with a grilled New York strip steak. I didn’t even miss eating the roasted potatoes I made my husband because the spinach had plenty of fulfilling flavor. Check back later this week to get another 10-minute side dish that’s perfect for a Paleo-inspired diet.

IMG_0364

 

Ingredients

2 tablespoons olive oilIMG_0348

2 garlic cloves, minced

1/4 cup onion, minced

1/4 teaspoon kosher salt

1/4 teaspoon white or black pepper

2 oz. goat cheese (use 1/4 oz. per cup of spinach)

6-8 cups fresh spinach

Cooking

Using a deep skillet or shallow pot, sauté garlic and onion in olive oil over medium-high heat for 3 minutes. Add the spinach and stir so every leaf is coated with the hot oil. Season with salt and pepper. Add cheese in chunks and gently combine. Turn off heat, cover, and let sit for 2 minutes. Stir again and serve immediately.

IMG_0351     IMG_0352     IMG_0356

Scrumptious Tomato and Cucumber Salad

10 minute side dish, Paleo, Salad, Tomatoes

Today I’m sharing a tomato and cucumber side dish. The key to this is the delIMG_0511icious olive oil and vinegar mixture. You can let this sit for hours before serving because the tomatoes and cucumber marinate in each other’s flavors. As embarrassing as it is, I’ve actually licked the bottom of the bowl after serving this side.

The tomato cucumber salad works nicely with grilled salmon or lamb. I’ve also served it with flatbread and homemade hummus for a vegetarian meal. Tomatoes are very versatile so try this dish or the Caprese salad I shared yesterday with your favorite protein.

 

Ingredients

3 beefsteak or vine ripe tomatoes, quartered

1 cucumber, peeled and thinly sliced

1/4 cup green onions, chopped

2 tablespoons red wine vinegar      IMG_0488

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon oregano

2 tablespoons virgin olive oil

Assembly

In a small bowl, combine vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. In a larger bowl, combine the tomatoes, sliced cucumber and chopped green onions. Pour vinegar/oil mixture over the top and let sit for at least 30 minutes, stirring occasionally. Serve when ready.

IMG_0509       IMG_0501      IMG_0514

 

Caprese Salad with Arugula Pesto

10 minute side dish, Arugula, Caprese Salad, Paleo, Salad, Tomatoes

Tomatoes aren’t typically associated with winter, but February brings plenty of this tasty fruit in the Southeast, where I live. One of the great things about tomatoes is that you really don’t have to do much to make them amazing. Let the tomato shine, that’s what I always say (okay, I don’t really say that but tomatoes can truly stand on their own).

DSC03983I’ve got two quick side dishes using tomatoes that I am sure you’ll enjoy. Both are served chilled or at room temperature. Another plus is that you can make them ahead of time, which reduces the stress of getting the entire meal prepared all at once.

Today I’m sharing an easy Caprese salad recipe. Arugula is also in season, so I use that to make my pesto. The homemade pesto really adds something without taking a lot of time to make, so give it a shot!

This serves four people, and I like to pair it with either chicken parmesan or a grilled steak. Don’t forget to check back tomorrow for another 10-minute side dish utilizing seasonal tomatoes.

 

Ingredients

2 beefsteak or vine ripe tomatoes

5 oz. buffalo mozzarella ball

4 tablespoons pine nuts, toasted

4 cups packed arugula    IMG_0452

1 tablespoon fresh garlic

1/2 teaspoon black pepper

2 teaspoons kosher salt

5 tablespoons olive oil

Juice of 1 lemon

 

Pesto Preparation

Combine pine nuts, garlic, black pepper, salt, arugula and lemon juice in a blender or food processor. Blend for 1 minute, slowly adding the olive oil, and increasing the speed to achieve your desired texture. The pesto will keep for a week in the refrigerator.

IMG_0453

 

Assembly

Cut tomatoes into 1/4-inch slices. Do the same with the mozzarella ball. Alternate tomato slices and mozzarella slices. Drizzle 1/4 cup of pesto sauce over it and serve.

DSC03979