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!

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Introducing Cauli-rice: Your New Paleo Side

Asian, Coconut Milk, Herbs, Indian, Paleo, side dish, Spanish

Paleo cooking is packed with flavor, but one of the things I miss most are side dishes like rice, couscous and potatoes. While I can happily abstain from these less-than-healthy sides, it’s harder to ask my friends and family to adhere to my Paleo regimen. IMG_2597

Therefore, I’ve been trying to be creative and have come to love cauliflower rice – a.k.a. cauli-rice. Cauliflower can be transformed into a rice-like texture by using a good blender or cheese grater. Such a mild vegetable, cauliflower absorbs whatever flavors used in its cooking process.

Basic cauli-rice can be as simple as a large skillet, a grated head of cauliflower, a tablespoon of healthy fats, and 1/3 cup of chicken broth. However, by adding basic ingredients such as garlic, onion, and fresh herbs, you can create flavorful combinations that enhance your main dish while satisfying guests and families alike.

Saffron Cauil-rice

Saffron Cauil-rice

Even if you don’t follow a Paleo lifestyle, you can treat this cauli-rice like risotto. Add some saffron and peas. Or try it with mushrooms, cream and parmesan cheese. The options are endless once you grate the cauliflower and treat it like rice.

Hand-grating the cauliflower may take a little elbow grease, but a blender makes this recipe much easier. The key is to crumble the cauliflower in batches. You also need to pulse the blender to ensure that you don’t over-grind the cauliflower florets.

Below I’ve shared one of my favorite ways to make cauli-rice. This combination of cilantro, lime and coconut works great with all Asian, Indian and Spanish cuisines.

Cilantro and Coconut Cauliflower Rice

Ingredients

1 small head of cauliflower or bag of pre-cut cauliflower

1 tablespoon ghee, coconut oil or olive oil

1 teaspoon sea salt

2 cloves garlic, chopped

1/2 cup onions, chopped

1/4 cup red pepper, chopped

1/2 cup cilantro leaves, roughly chopped

1/2 cup light coconut milk

1 lime, juiced

Process

Create the cauli-rice by cutting the cauliflower head into large chunks. In your blender, pulse each section individually until it has a rice-like texture. Remove any large fragments that don’t shred and save them for later or discard.

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Once you’ve riced all of the cauliflower, melt your oil or ghee in a large skillet over medium-high heat. Add the onion, pepper and garlic and sauté for 3-5 minutes. Add the cauli-rice and spread over the entire surface area of the pan. Press down and let cook for 2-3 minutes, and then mix. Continue to sauté for 5 minutes.

Then add the lime juice and coconut milk, reduce the heat to low, and cover. Cook for 15 minutes, stirring occasionally until all the liquid has been absorbed. Add salt and cilantro, stir and serve.

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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.

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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.

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