Moms A Gourmet » Sides http://www.momsagourmet.com Everyday mom shares ways to be a gourmet with little time and money Mon, 09 Jan 2012 11:45:53 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Beansprout Salad with Soy Dressing http://www.momsagourmet.com/beansprout-salad-with-soy-dressing http://www.momsagourmet.com/beansprout-salad-with-soy-dressing#comments Mon, 09 Jan 2012 11:06:45 +0000 Tamara http://www.momsagourmet.com/?p=800
Beansprout Salad with Soy Dressing
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Recipe type: Side Dish
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 8oz beansprouts
  • 1 small red onion, minced
  • 1 red bell pepper, sliced
  • Handful of arugula
  • English cucumber, cut in chunks
  • Dressing:
  • tsp ground ginger
  • 2 fl oz water
  • 6 fl oz olive oil
  • 1 stalk celery, finely sliced
  • 2 tbsp lemon juice
  • small onion, minced
  • 2 fl oz red wine vinegar
  • 2 tbsp soy sauce
  • 2 tbsp tomato puree
  • Salt and pepper
Instructions
  1. Place all salad ingredients in a large salad bowl, cover and refrigerate.
  2. Place all salad dressing ingredients in a blender and puree until smooth.
  3. Serve the chilled beansprout salad with the dressing on the side.
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Ingredients:
1 small onion, diced
½ c celery, diced
10 oz broccoli, cut up in florets (you can also use frozen broccoli)
1 can cream of mushroom soup
1 cup Minute Rice (uncooked)
¼ lb Velveeta cheese
¾ stick butter

Instructions:
Preheat oven to 350 degrees F. Grease 8” square casserole dish.

In a large skillet, melt the butter and sauté the onions and celery, until the onions are translucent. Add the rest of the ingredients and stir until the cheese starts melting.

Pour mixture into the greased casserole dish and bake in the oven for about 40 minutes.

This is a very easy rice dish to make. Serve immediately with a tossed salad.

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¾ cup boiling water
5 tbsp almond butter
4 tbsp miso

Method:
Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend thoroughly.

Pour over steamed vegetables and tofu or add to hot whole-wheat noodles.

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]]> http://www.momsagourmet.com/miso-sauce-with-almonds/feed 0 Spinach Rice Salad http://www.momsagourmet.com/spinach-rice-salad http://www.momsagourmet.com/spinach-rice-salad#comments Wed, 29 Jul 2009 00:07:00 +0000 Tamara http://www.momsagourmet.com/spinach-rice-salad Ingredients:
6 cups fresh spinach, torn
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1/4 cup olive oil (preferably extra virgin)
1 tbsp honey
1 cup green grapes, cut in half
1 cup raspberries
2 oranges, peeled and cut into sections
2 tsp fresh basil
2 cups of brown rice, cooked and chilled
Salt and pepper to taste

Method:
Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

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What You Need:

  • 1 1/2 C brown rice, cooked
  • 1 C soy milk
  • 1 banana, sliced
  • 1 (15 oz) can fruit cocktail
  • 1/4 C water
  • 2 T honey
  • 1 t vanilla extract
  • 1/2 t cinnamon
  • 1/2 t nutmeg

How to Make It:

  1. Place the water, honey and vanilla in a large saucepan over low heat.
  2. Add the bananas and fruit cocktail stirring well to cover with liquid.
  3. Stir in the cinnamon and nutmeg.
  4. Bring to a boil.
  5. Reduce heat to low and allow to cook 8 minutes or until very tender but not mushy.
  6. Stir in the rice.
  7. Pour in the soy milk and stir well.
  8. Return to a boil and cook 10 minutes.
  9. Best if served warm.
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]]> http://www.momsagourmet.com/fruit-and-rice-warm-me-up/feed 0 Balsamic Vegetables off the Grill http://www.momsagourmet.com/balsamic-vegetables-off-the-grill http://www.momsagourmet.com/balsamic-vegetables-off-the-grill#comments Sun, 14 Jun 2009 17:12:56 +0000 Tamara http://www.momsagourmet.com/?p=518 I’m not sure if your family is like ours, but getting them to try different types of vegetables is not the easiest task. So getting creative and experimenting it helps get different types in their bodies.

What You Need:

  • 4 fresh beets
  • 1 red onion
  • 2 red bell peppers
  • 2 zucchini
  • 1 eggplant
  • 1/4 C canola oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper

How to Make It:

  1. Heat the grill to the medium high temperature.
  2. Trim the stems from the beets and cut the beets and onions into 1/2 inch slices.
  3. Cut the peppers into 1 inch strips.
  4. Cut the ends from the zucchini and eggplant and slice both into 3/4 inch slices.
  5. Whisk the oil and vinegar together in a large mixing bowl.
  6. Add the cut vegetables to the mixture.
  7. Sprinkle in the salt and pepper and then toss the vegetables coating them well.
  8. Place the beets on the grill and close the lid.
  9. Grill the beets 3 minutes then turn.
  10. Add the remaining vegetables to the grill.
  11. Close the lid and grill all the vegetables 3 minutes.
  12. Remove the beets from the grill.
  13. Flip the vegetables again and continue grilling 3 minutes or until the vegetables are tender.

Makes 8 servings

Preparation Time:  approximately 25 minutes

Grill Time:  approximately 9 minutes

Total Time:  approximately 34 minutes

Allow the beets to cool slightly then they can be peeled if you prefer.  These vegetables taste great even when slightly chilled.  Make them ahead of time, chill for about 1 hour then serve.

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