Category Archives: Side Dishes

Chicken Tikka Masala

Chicken Tikka Masala

After a week spent outside in the beautiful sunshine and warm weather (in mid-February!), the temperature has taken a nose dive this weekend. That makes this a perfect time to make a hearty curry for (maybe?) this last venture into winter.

Chicken Tikka Masala is a spice-filled, tomato-based Indian curry full of delicious tender chicken.

I use a Tandoori spice blend from Spiceology to marinate the chicken before roasting it and adding it to the curry base. You could also use a prepared tandoori paste, or a mixture of garam masala, turmeric, coriander, and Kashmiri chili powder.

Serve over rice with naan bread, if desired. Recipe for homemade Naan Bread:

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RECIPE:

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Filed under Low Carb/Keto, Main Dishes, Side Dishes

Eggplant Masala

Eggplant Masala

A flavorful side-dish full of fresh summer vegetables: eggplant, zucchini, onions, and tomatoes and flavored with pungent Indian spices.

My kids call this Indian Ratatouille. It is a perfect accompaniment to grilled meats.

RECIPE:

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Four Bean Salad

Four Bean Salad

This traditional four bean salad with a vinegar dressing is welcome at every cookout. I use stevia in place of sugar in the traditional recipe, making this a healthy side dish that goes perfect with all kinds of grilled meat.

Four Bean Salad 2

RECIPE: Continue reading

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Instant Pot Roasted Garlic Mashed Potatoes

Instant Pot Mashed Potatoes

Making mashed potatoes in an Instant Pot is a perfect way to quickly cook the potatoes, and free up a burner on the stove. Then you can mash and stir all of the good stuff directly into the potatoes in the Instant Pot. After preparing, you can leave them in the Instant Pot on the warm setting for several hours before serving. This is very helpful when preparing a big meal with lots of last minute cooking details.

Yukon gold are my preferred type of potatoes for making mashed potatoes. Russet potatoes are great for baking, but can make for mealy mashed potatoes.

I flavor my mashed potatoes with butter, milk, cream, sour cream, and garlic. You can use regular minced garlic in these potatoes (or leave out the garlic all together), but using roasted garlic makes them a million times better! Sometimes I add a little bit of fresh grated Parmesan cheese as well.

To keep your potatoes nice and hot, be sure to heat the butter, milk, and cream before mixing them into the mashed potatoes. I like my potatoes slightly whipped with a mixer to remove most of the lumps, but don’t overwhip them or they will become gummy.

Here is a tutorial for roasting large quantities of garlic:

I roast about 3 pounds of garlic at a time (on a day I can leave the windows open), then freeze it in several 1 cup containers. I always have one container in the refrigerator to use whenever a recipe calls for garlic.

RECIPE:

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Greek Four Bean Salad

Greek Four Bean Salad 1

A twist on a classic picnic salad. Made with a slightly lemony vinaigrette and garnished with feta cheese, this salad is great with grilled meats on hot summer days. And there is no cooking to heat up the kitchen.

I like to keep ingredients for this salad on hand for an easy to make last-minute side dish. Most of the ingredients are shelf-stable, and feta cheese stores really well in the freezer.

RECIPE:

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Greek Tomato Cucumber Salad

Greek Salad 2

With tomato season in full swing here, this salad makes a frequent appearance at our dinner table. It is perfect for serving with just about any grilled meat or fish. It is also a great partner with soups, sandwiches, or quiche for a quick summer meal.

I love to use mini cucumbers in this salad, or the long seedless English cucumbers. The skins are thin and provide a great contrasting color and crunch to the salad. Regular cucumbers are often too seedy and have much tougher skins.

I usually serve the feta cheese on the side. It becomes mushy if left in the salad for too long.

Greek Salad 1

RECIPE:

Greek Tomato Cucumber Salad

Greek Salad 2

3-4 tomatoes, chopped
4-6 mini cucumbers or 1 English seedless cucumber, chopped
½ red pepper, chopped
1 small red onion, chopped
4 oz feta cheese, crumbled

Dressing:
¼ cup olive oil
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
1 Tbs fresh oregano, finely chopped (or ½ tsp dried)
½ tsp Greek seasoning
½ tsp kosher salt
½ tsp fresh ground black pepper

Combine chopped tomatoes, cucumbers, red pepper, and onion. Stir together dressing ingredients. Pour over salad. Stir in feta just before serving (or serve feta on the side).

Serve right away or refrigerate.

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