The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Sides

Simple Mexican Coleslaw

by 2 Comments

picture of mexican coleslaw with tacos

This easy and simple coleslaw is perfect for two things – topping tacos or using it as a flavorful base for a “taco salad.” Vegetable sides are regularly overlooked, but they shouldn’t be! They not only add a lot of important nutrition, antioxidants, and fiber, but they also add vibrant flavor. 

That said, I like to keep my sides simple so that I can get dinner on the table quickly. This recipe fits the bill. 

I make a large bowl of it, and serve it on taco night. For those in the family who regularly enjoy corn, they use it both in their tacos and as a side salad. For those of us who don’t always eat corn (or who are eating using keto or using Trim Healthy Mama principles), we use it as a base and then top it with top tender meat, salsa, avocado, sour cream, and cheese. 

Mexican coleslaw topped with meat and avocado.

It’s a really delicious and satisfying meal, with taco shells or without, and is a regular part of our menu. 

While cabbage dressed up this way is just delicious, I also love that the regular addition of cruciferous vegetables, such as cabbage, can help prevent or reduce inflammation (1, 2, 3). Also, consider using red cabbage! It has other benefits because of its anthocyanin content (1), and also looks beautiful. 

Related Recipes:

• Simple Mexican Quinoa Bowls

• Mexican Quinoa Salad

• Mexican Chocolate Dairy-free Ice Cream

• Lacto-Fermented Escabeche

• 7 Layer Mexican Dip

Simple Mexican Coleslaw 

• 1 medium-large cabbage (I sometimes use half of a green, and half of a red) 

• 1 bunch of cilantro, washed, stemmed and chopped 

• ½ cup fresh lime juice*

• ¼ cup extra virgin olive oil 

• 1 teaspoon salt 

• 3-6 garlic cloves, peeled and finely minced 

  1. Wash the outside of the cabbage, and then cut in half using a large, sharp knife. Thinly slice the cabbage after cutting out the core. Add to a large bowl, and then add the cilantro. 
  2. Add the rest of the ingredients together in a small bowl or glass measuring cup, and stir together. Pour over cabbage and cilantro, and toss. Taste test, and add more salt, olive oil, or lime juice, as desired. 
  3. Serve right away, or premake an hour or two beforehand and allow the flavor to meld, and the cabbage to slightly soften. 

Variation: Cut the lime juice to ¼ of a cup and add ½ cup of orange juice for a more mild version. For a kick, add some red pepper flakes or cayenne pepper.

Roasted Frozen Broccoli

by 13 Comments

This is not only a simple recipe, but it's delicious and kid-friendly too. Yes! Even frozen vegetables can taste good!

We have a problem. If we don’t like how I prepare vegetables, they are pushed around on our plates and barely touched. This is no good, as I believe that vegetables are not only important for our health, but they can also be a delicious part of our daily diet as well. 

So when we made our big move to South Dakota, I faced a new problem. Back in Portland, Oregon, I had a large array of options for vegetables. Here? Not so much. Don’t get me wrong, there are still plenty of stores and some good options, but I found that I was eating less vegetables, they were costing a little more, and I wasn’t getting as good of a variety into our diets. Because of the climate here, we simply don’t have as many local options for produce. 

I needed to change my game plan, and that meant being willing to try more frozen vegetables. I have, admittedly, long eschewed frozen vegetables, and we mainly used them as a stop-gap. But I realized that there were many great frozen vegetables options here and I needed to figure out how to make them a little more delicious. I’m proud to say that we now eat them on a regular basis and all of us love them. Why? 

Can You Roast Frozen Vegetables?

Well, it turns out that you can roast them just like you do fresh vegetables! Why does roasting make fresh and frozen vegetables so much better? For a number of reasons: It helps crisp vegetables while they cook and if you leave them in long enough they will start to caramelize and give you a savory depth of flavor. 

Steamed frozen vegetables can sometimes have a mushy texture once cooked, or be very bland in flavor. I did find that the recipe I used for my cooking like a Roman day, using a spiced wine sauce with frozen broccoli, was really delightful. So you can absolutely have good steamed frozen vegetables. 

However, roasting them is a more fail-safe way for delicious vegetables that takes very little hands-on time. 

It’s also very versatile. We’ve done frozen Brussels sprouts, a carrots, broccoli and cauliflower mix, and both cauliflower and broccoli. The only thing we haven’t really been fans of is the frozen carrots. They were far better when roasted than steamed, but we found we preferred the other vegetables. 

Basic Method for Roasting Frozen Vegetables

Basic Method: Roasting vegetables is very easy. The basis concept is to toss frozen vegetables (don’t defrost) with oil, salt and pepper and roast in a hot oven until they are browned and crispy. I often don’t even set a timer. 

Additions: You can also toss them with dried herbs, fresh garlic before they go in the oven, or toss with a splash of balsamic vinegar and fresh herbs right after they come out of the oven. Or, roast with chopped bacon. This is the type of recipe where knowing the basic method is helpful, and then you can have fun trying a variety of vegetables and herbs and spices. 

But to get you started, here is a basic recipe for Roasted Frozen Broccoli

Roasted Frozen Broccoli

1 package of frozen broccoli (16 oz) 

2-3 tablespoons of oil or melted fat of your choice 

Salt and pepper 

  1. Preheat oven to 425F. I use parchment paper because I use sheet pans that are aluminum, but you can an unlined sheet pan as well. 
  2. Toss broccoli with oil/fat and salt and pepper. Place in oven and cook until browned to desired doneness. (between 15-35 minutes). 

Variation: My favorite variation is adding some sliced fresh onions to the broccoli before it cooks and then tossing with chopped fresh basil and a splash of balsamic vinegar once it’s out of the oven. Fabulous! 

Creamy Instant Pot Rosemary Garlic Mashed Potatoes (Dairy-free options)

by 6 Comments

These creamy mashed potatoes made in the Instant Pot are flavorful, easy, and lip-smacking good! Dairy-free options, as well. -- The Nourishing Gourmet

The secret to these amazing mashed potatoes is the rosemary and garlic simmered in the milk. Between the rich coconut milk, butter and the flavorful herbs, this is hard to stop eating! I used coconut milk, and we were surprised at how much the herbs and garlic mellowed the flavor of the sweet milk. Regardless of what milk you choose to add (whole milk, homemade almond, or coconut), this rosemary and garlic milk mixture is a lovely secret to great mashed potatoes. Of course, the butter doesn’t hurt either.

I do not recommend store bought almond milk in this recipe, but you can make what is essentially an almond milk “cream” that is very mild in flavor but ultra-creamy.

I can’t take credit for the idea as I learned about this little trick from a Bon Appétit video, and then adapted the recipe to the below. Thank you Bon Appétit!

To make this completely dairy-free, I have had good success using a mild extra virgin olive oil in the past. Because it will still have a stronger flavor, I wouldn’t add the same amount as the butter I used in the recipe, but rather add to taste and texture. Start with ¼-½ cup and then add to desired taste.

Needed Equipment and Ingredients:

These creamy mashed potatoes made in the Instant Pot are flavorful, easy, and lip-smacking good! Dairy-free options, as well. -- The Nourishing Gourmet

Instant Pot Creamy Rosemary Garlic Mashed Potatoes

  • 5 pounds of potatoes ( I used russet potatoes)
  • 2 cups of coconut milk, or homemade almond milk (Or use whole milk, half and half, or part whole milk and part cream).
  • 1 whole head of garlic
  • 1 large sprig of rosemary
  • 1 teaspoon of pepper
  • 2 teaspoon of salt (plus more)
  • 2 sticks of butter, cut into 1 tablespoon pieces (see note above for replacing with olive oil)

1. In a large instant pot, place either the rack that comes with the standard Instant Pot or a steamer. Add 1 cup of purified water.

2. Peel the potatoes, rinse them, and then cut into quarters. Place in the Instant Pot. Put the lid on, and put the little knob to “sealing”. Hit “manual” and then set for 8 minutes on high pressure. Once they are done, push the knob on the top of the lid to “venting” (carefully as steam will come bursting out), and allow to de-pressurize. Once that’s done, take off the lid and check to make sure the potatoes are fully cooked by poking a fork into a large piece. If for any reason they aren’t fully cooked, put the lid back on, put knob to “sealing” and manually add 1-3 minutes to finish the cooking time.

3. While the potatoes are cooking, add the coconut milk to a small pot. Carefully cut the head of garlic in half by turning the garlic on it’s side with the roots on one side of the knife and the tip of the garlic on the other. Add to the pan, along with the sprig of rosemary, pepper, and the 2 teaspoons of salt. Bring to a low simmer, and simmer softly for 5 minutes. Remove from heat.

4. When potatoes are done, remove the steamer pan or the rack, and add the potatoes right back into the pot. Add the two cubes of butter. Reheat the coconut milk, if it has cooled all the way, and then pour slowly into the potatoes through a metal fine sieve to remove any floating rosemary or garlic (OR, you can remove the rosemary and garlic with a spoon). Add about half of the milk mixture, and start mashing with a potato masher. Continue to add the milk mixture until the desired texture is reached. Adjust salt and pepper to taste, and serve!

Printable version:

Creamy Instant Pot Rosemary Garlic Mashed Potatoes (Dairy-free options)
 
 
Ingredients
  • 5 pounds of potatoes ( I used russet potatoes)
  • 2 cups of coconut milk, or homemade almond milk (Or use whole milk, half and half, or part whole milk and part cream). http://www.thenourishinggourmet.com/2011/09/rich-and-creamy-homemade-almond-milk.html
  • 1 whole head of garlic
  • 1 large sprig of rosemary
  • 1 teaspoon of pepper
  • 2 teaspoon of salt (plus more)
  • 2 cubes of butter, cut into 1 tablespoon pieces* (see note above for replacing with olive oil)
Instructions
  1. In a large instant pot, place either the rack that comes with the standard Instant Pot or a steamer. Add 1 cup of purified water.
  2. Peel the potatoes, rinse them, and then cut into quarters. Place in the Instant Pot. Put the lid on, and put the little knob to “sealing”. Hit “manual” and then set for 8 minutes on high pressure. Once they are done, push the knob on the top of the lid to “venting” (carefully as steam will come bursting out), and allow to de-pressurize. Once that’s done, take off the lid and check to make sure the potatoes are fully cooked by poking a fork into a large piece. If for any reason they aren’t fully cooked, put the lid back on, put knob to “sealing” and manually add 1-3 minutes to finish the cooking time.
  3. While the potatoes are cooking, add the coconut milk to a small pot. Carefully cut the head of garlic in half by turning the garlic on it’s side with the roots on one side of the knife and the tip of the garlic on the other. Add to the pan, along with the sprig of rosemary, pepper, and the 2 teaspoons of salt. Bring to a low simmer, and simmer softly for 5 minutes. Remove from heat.
  4. When potatoes are done, remove the steamer pan or the rack, and add the potatoes right back into the pot. Add the two cubes of butter. Reheat the coconut milk, if it has cooled all the way, and then pour slowly into the potatoes through a metal fine sieve to remove any floating rosemary or garlic (OR, you can remove the rosemary and garlic with a spoon). Add about half of the milk mixture, and start mashing with a potato masher. Continue to add the milk mixture until the desired texture is reached. Adjust salt and pepper to taste, and serve!

 

Some links may be affiliate links. I may earn a small commission on items purchased through my links. 

How to Enjoy Vegetables (Methods and Recipes)

by 1 Comment

Vegetables can be wonderful - using the right cooking methods and recipes! Check out these tasty ways! - The Nourishing Gourmet

“You gotta eat your spinach, baaaaby.” I grew up watching a young Shirley Temple singing about not wanting to eat spinach in the movie Poor Little Rich Girl. Her sentiment that spinach was that “awful greenery” represents an attitude towards vegetables that many take into adulthood.

That’s too bad because not only are vegetables good for you, but they are really delicious and flavorful. We don’t get to eat often at an expensive restaurant, but when we have had the opportunity it is striking how often vegetables play an important role in the dishes. That’s because chefs know that vegetables can play a key part in making your taste buds sing.

Now obviously making 4-star restaurant food is a gloriously yummy undertaking, but perhaps not practical for our everyday meals. But there are delicious ways to easily prepare vegetables for the daily meals that will help you get those vegetables into your routine.

Let me give just a few suggestions to get you started. I’d also love to hear from you. Tell me about your favorite method for preparing vegetables!

Roasting: Taming with Heat

asparagus2

One of my favorite ways to prepare vegetables is roasting them. Roasting them makes them sweet, tender, and delicious. I will generally roast them about 400-425 for about 15 minutes. Toss them with a little heat safe oil (like avocado or coconut) sprinkle with salt and pepper, and stir about half way through. Yum! This method is delicious with asparagus, carrots, broccoli, cauliflower, radishes (cut in half) and so many other vegetables as well! Roast until the vegetable edges are starting to brown and the vegetable is tender.

Braising: Slow and Steady

greenbeans&mashedpotatoes
Braising is delicious because it also sweetens and adds a whole new layer of depth of flavor. This method cooks vegetables slow and long and yields a very flavorful vegetable. The best example I know of this method is this recipe for The Best Braised Cabbage. Make this on a day when you will be home for a couple of hours before dinner. It’s not hard to make but does take time. You can also do a long stove-top braise, such as the following recipe:
Grandpa’s Green Beans

Simple Vegetable Sautes

Easy Pan Fried Cabbage and Apples 2

It really doesn’t have to be complicated! Some of our favorite vegetable dishes are simple vegetable sautés. Take a look at the vegetable below. We combine Brussels sprouts with bacon, carrots with butter, cabbage with apples, and zucchini with onions for delicious results.

Easy Skillet Dinners

This easy dish makes a wonderful and flavorful frugal main dish that is paleo and AIP friendly too! Serve it over desired carbohydrate (AIP - think cauli-rice or sweet potato). -- The Nourishing Gourmet

I’ve sung the praises of skillet dinners recently, and I think they deserve that praise. When you cook meat and a variety of vegetables together, they flavor each other in a lovely way. It makes a great one pan meal, or serve it over rice, quinoa, make them into taco/burrito stuffings, or top baked sweet or white potatoes! Really, the method is so simple you can make them without a recipe, but to get you started check out the following two recipes:

Steaming with Skill

ng_broccoli

Why do we hate steamed vegetable so much? Often they were frozen vegetables (which tend to be much less flavorful), and they are also usually overcooked. It’s vital when steaming vegetables that you cook them until just tender. Overcook, and they will be tasteless. Do a quick Google search for how long to steam whatever vegetable you are serving that night. To serve, we like to add small pats of butter and squeeze fresh lemon juice over it, with a generous sprinkle of unrefined salt. Yum!

Other Ways to Enjoy Vegetables

apple and avocado salad

  • I feel like eating a large main dish salad for lunch helps me have more energy for the afternoon. You can check out some of my recipes for homemade salad dressings and salads here. I wrote a whole cookbook on salads too!
  • Soups are a wonderful way to enjoy vegetables. In my soup cookbook, Ladled: Nourishing Soups for all Seasons, I have a whole section on creamy vegetable soups, but the majority of the soups have several vegetables in every soup.
  • Don’t forget that you can add lots of root vegetables to braising meats (such as pot roast), add shredded or diced vegetables to pasta sauces, or combine a panful of sauteed vegetables with pasta and a light sauce.
  • Finally, I like to add a couple of handfuls of baby greens to my smoothies. It’s an easy way to get more greens into your diet.