I like to cook and I like trying new recipes. I find I focus on trying new main dish recipes though and often turn to the same old favourites for side dishes. We eat a lot of green salad in our house! That's not a bad thing, but I'm ready to spruce up our plates and see if we can add some new compliments to some of our
favourite main dishes.
I have recently started making big batches of rice that we can use as side dishes for dinner, lunch or a quick snack and that has really helped in being organized in the kitchen for the week. With that in mind, here are a few new,
kid friendly and quick side dishes that can be made in large batches that I'm going to try and wanted to share the recipes.
I love quinoa and when it's made up with flavours like this its hard for anyone to resist. We just tell the kids its rice (which they love) and down goes the quinoa!
Spiced Chickpea and Zucchini Saute (recipe courtesy of Martha Stewart)
Ingredients
2 tablespoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
8 plum tomatoes, chopped
2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
Coarse salt and ground pepper
Directions
In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
Easy Peasy Orzo Salad (courtesy of Janet and Greta)
Dressing
1/3 cup reduced-fat bottled Italian dressing
1 tbsp each balsamic vinegar and freshly squeezed lemon juice
2 tsp honey
1 tsp Dijon mustard
Salad
2 cups uncooked orzo (rice-shaped pasta)
1 cup quartered grape tomatoes
1 cup peeled and diced cucumber
½ cup diced orange or yellow bell pepper
½ cup chopped green onions
½ cup frozen green peas, thawed
½ cup crumbled light feta cheese (2 oz/57 g)
¼ cup chopped black olives (optional)
2 to 3 tbsp minced fresh mint leaves (optional) - you could use basil instead
¼ tsp freshly ground black pepper
To make dressing, whisk together all dressing ingredients in a small bowl. Set aside.
Cook orzo according to package directions. Drain. Rinse with cold water and drain again. Mix together orzo and all remaining ingredients in a large bowl. Add dressing and toss to coat salad. Cover with plastic wrap and refrigerate for several hours or overnight before serving. Makes 6 servings.
