Easy Vegetable Side Dish Sweet Corn and Potato is a post from: TasteForCooking

Rocco Dispirito, best selling author of “Now Eat This,” just shared this Sweet Potato casserole recipe in Facebook. 

*TIP: Microwaving, steaming, or baking sweet potatoes preserves more nutrients than boiling them in water. Vitamins can leach out into the water. Leave the skin on the potatoes if you like.

A typical sweet potato casserole would normally be around 498 calories and 27 grams of fat…this one is just 237 calories and 5 grams of fat.  You can cut the calories even further – by ommitting the chips you save 122 calories.

Sweet Potato Casserole Recipe is a post from: TasteForCooking

Ingredients:

3 large green plantains
1 medium white onion, chopped
4 tablespoons of extra virgin olive oil
4 to 6 garlic cloves mashed
1 tsp black pepper
1/2 tsp salt
4 cups chicken stock
juice of 1 lemon

Cut ends of off the plantains and peel.  Cut them into chunks.  You may find it easier to cut them first and then peel.

Bring the plantains to a boil, then lower heat, cover and simmer until tender.  This will typically take 20 to 30 minutes.  Test with fork for tenderness.  Keep the bananas in broth until you are ready to mash them. 

In a separate pan cook onions in olive oil for 3 to 5 minutes on low heat.  Add garlic and sauté for a few more minutes.  Mash the bananas with the broth (add 1/2 of a cup of broth or water at a time until desired consistency – should be like mashed potatoes.)  Add in oil, onions and garlic.  Add in lemon juice and season with salt and pepper to taste.  I personally also like to add some chopped fresh parsley or cilantro.

Serve as a side dish or you can top with bacon bits, pork cracklings (Chicharrón) or masas de puerco (fried pork chunks) and have as a meal.

You can also make this with sweet plantains, or even medium ripe plantains for a sweeter taste.  With the sweeter plantains we suggest 4 plantains, 4 strips of bacon (cooked until crispy and chopped) 1 medium onion and 4 to 6 cloves of garlic.  Cook your bacon and then in the pan drippings cook the onion for 3 to 4 minutes over medium heat.  Add garlic and cook for 2 to 3 minutes. Discard all of the bacon drippings except for 2 tablespoons.  Add to the bananas and mash with onion and garlic mixture.

Dominican Mangu:  Use the same unripe plantains and boil until tender.  They add in 4 tablespoons of butter instead of the olive oil, as well as 2 red onions, 1 tablespoon vinegar and 1 cup of cold water to mash together with the softened plantains.  I saw another version that used milk instead of water.  Will have to try the Dominican version to compare the taste to the Cuban fufu.  This is traditionally eaten for breakfast along with fried eggs.

Fufu de Platano Cubano Receta: Green Plantain Mash Recipe is a post from: TasteForCooking

Recipe from my friend at ReneeYemma.com.  Want to add more dark leafy greens to your diet (because you know, they are the number one vegetable that is missing from the Standard American Diet). Well, you’re in luck! Here’s one of my FAVORITE dishes!  I make it all time, because, not only is it delicious, it’s also SO easy!

You can make this dish with any dark leafy green of choice, or you can use more than one dark leafy green at the same time. Sometimes I’ll do a mix of collards and kale.  You can also do pine nuts instead of walnuts and raisins instead of cranberries. There really are so many ways to make greens taste delicious.

For amazing step by step instructions with photos visit http://reneeyemma.com/2010/10/collard-greens-with-cranberries-and-walnuts/

Collard Greens with Cranberries and Walnuts Recipe

Ingredients:
1 bunch of organic collard greens (remove stems)
1 handful of organic cranberries
1 handful of chopped raw walnuts
1 to 2 tablespoons of grass-fed butter

Directions:
1. Wash collard greens and then roll and chop.
2. Heat skillet to medium heat.  Once heated, add 1 tablespoon of grass-fed butter.
3. When butter has melted, add collards.  Saute for 5 to 10 minutes, depending on how much you are using.
4. Add in cranberries and walnuts.  Saute for 2 to 4 minutes.
5. Place on serving dish.
6. Turn off all distractions, sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and dig in, slowly!

Variations: Pine nuts, pecans, raisins, kale, spinach, swiss chard, broccoli rabe.  You can add in onions and garlic as well.  And, you can use olive oil instead of butter, or do half butter, half olive oil.

©  2010 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach, is founder and director of Get Inner-gized with Renee.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Collard Greens with Cranberries and Walnuts Recipe is a post from: TasteForCooking

Another Foodie Friday Recipe from ReneeYemma.com. Since moving to the New Orleans area, I’ve noticed that beans and rice are pretty popular around here. Damian and I were pretty excited to see this, since we do love some rice and beans.  He especially like’s spicy beans and rice, I on the other hand, not so much.  I’m not a lover a spicy food, and not sure when I will be.  Because of this, I have to be very careful with what I order when we venture out to experience the food of the city!  So far, so good!

I’ve made my own version of beans and rice quite a few times since moving here. And, it was a staple during the winter season in Virginia.  In my book, I consider it comfort food.  And, it’s so versatile.  Sometimes I’ll switch it up and add ground beef instead of sausage, and other times, I’ll have it vegetarian style and only add the beans.  Either way you choose to have it, I promise you it will be tasty!

Before cooking this meal, I soaked brown rice for half a day. I then rinsed it and cooked it while I made this dish.  If you’d like to see how I and why I soak my brown rice, check out the post I did on confetti rice.

For complete step by step instructions with amazing photos for this recipe visit : http://reneeyemma.com/2010/10/red-beans-and-rice/

Red Beans and Rice Recipe

Ingredients:
1 can of kidney beans, or 1 bag of kidney beans, soaked overnight
Cooked brown rice
2 tablespoons olive oil
1 large onion, peeled and diced
8 garlic cloves, peeled and minced
2 celery stalks, diced
1 handful of red kale, chopped
2 links organic andouille turkey sausage, diced
1 can organic tomato sauce
1 cup of water
1 tablespoon parsley
1/2 tablespoon oregano
1 teaspoon allspice
1-2 shakes of cayenne pepper
1 teaspoon sea salt
1/2 teaspoon pepper

Directions:
1. Let brown rice soak, rinse and cook. Or set aside leftover brown rice.
2. Mince garlic. Dice onion, celery and sausage. Chop kale.
3. Open 2 cans of red kidney beans, rinse and set aside.  Open tomato sauce and set aside.
4. Put pot on medium/high heat and add in 1 to 2 tablespoons of olive oil.
5. Saute onion and celery for 5 minutes.
6. Then add in minced garlic for another minute.
7. Add beans, saute for 3 minutes.
8. Add sausage, saute for 3 minutes.
9. Add tomato sauce and cup of water (may need more water it too thick)
10. Add seasonings. Stir.  Cover for 10 minutes.
11.  Add kale and let cook for another minute.
12. Mix with rice.
13. Turn off all distractions.  Sit down with your family.  Take a few deep breaths.  Say how much gratitude you have for your food and your family. Dig in, slowly!

©  2010 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach, is founder and director of Get Inner-gized with Renee.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Red Beans and Rice Recipe New Orleans Style is a post from: TasteForCooking

Another wonderful recipe from Reneeyemma.com. I just had to post this scrumptious side dish for you all. If you saw my gratitude post that I just posted, these lovely carrots may look familiar.   This past week I received my email from Peggy’s Kitchen, which is from Mothering Magazine, a magazine I just love and subscribe to, for Maple Carrots and Cashews.  It caught my eye and it looked like a wonderful side dish to add to my fall recipes.

When I made it, I tweaked it just a tad.   I didn’t use cashews because of Camille, but I could have added them after. Also, the recipe calls for maple syrup, but in the description, it say’s honey.  I still used maple syrup, but I imagine honey would be just as good, too!  I think it’s just a typo.

I really think you’ll love this dish.  We all did over here!

For the full step by step process – with amazing photos visit http://reneeyemma.com/2010/10/maple-carrots/

Maple Carrots Recipe

Ingredients:
1 pound of whole carrots
1 cup of chicken or vegetable broth or stock
1 to 2 tablespoons butter
1 tablespoon maple syrup

Directions:
1.  Wash carrots.
2.  Cut ends off of carrots and discard.
3.  Slice carrots on a diagonal, or they way you prefer.
4.  Place pan on high heat.
5. Add in 1 cup of broth or stock.  Let boil.
6. Add in sliced carrots.  Make sure they’re even on the pan so they can all cook at the same time.
7. Let carrots cook on high for 3 to 5 minutes.
8. Place carrots in strainer to discard broth or stock.
9. Place carrots back in pan.  Add in 2 tablespoons of butter and 1 tablespoon of maple syrup.  Stir. Cover. Let cook for another 3 to 5 minutes, depending on how soft you’d like them.  And, stir a few times, if needed.
10.  Once done, place on your beautiful plate and serve.
11.  Turn off all distractions, sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and dig in, slowly!

©  2010 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach, is founder and director of Get Inner-gized with Renee.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Don’t forget to try our recipe for Carrot Casserole

Maple Glazed Carrots Recipe is a post from: TasteForCooking

• 4 cups cooked carrots (sliced into small chucks)
• 1 1/2 cups plain croutons (small ones)
• 1 cup grated sharp cheddar cheese
• 2 large Eggs
• 1 Teaspoon Worchester Sauce
• 1/4 cup cream or milk
• 1/4 cup melted butter
• 1 teaspoon salt

Cheesy Carrot Casserole Recipe our Thanksgiving Side Dish is a post from: TasteForCooking

Considered a “must do” by most is to attend a Hawaiian Luau. Wondering what kind of food you can expect during a Luau in Hawaii? Many foods may seem quite foreign to you.

Below is a look at some of the foods and drinks that you are likely to find at one or more of the luaus throughout Hawaii.

Char Siu: These delicious rich, red spareribs are a favorite thanks to the Chinese immigrants of Hawaii.

Chicken Lu’au:  A Hawaiian classic made with chicken cooked with taro leaves (or spinach) and coconut milk.

Kim Chee:  Great as a dip for pupu’s (appetizers) or a stand-alone side dish, Korean style Kim Chee is made of fresh island cabbage, chili peppers, ginger, garlic, and other seasonings.

Kalua-style chicken, pork or turkey:  Meat that is cooked for long hours wrapped inside banana, ti or luau leaves.  The long cooking time allows the meat to come out tender, juicy and full of flavor.

Kalua pua’a: Roast pork, as its prepared in the Hawaiian imu or underground steam oven. Kalua pig is traditionally seasoned with sea salt and sometimes green onions.

Poi : Traditional Hawaiian staple made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency.

Poke: Raw fish marinated in lemon or lime juice with other condiments and a little coconut cream.

Mai Tai:  The Mai Tai is an alcoholic cocktail that has become synonymous with Hawaiian sunsets and lounging in hammocks. It is a mix of Jamaican rum and lime juice, garnished with fresh mint. Blue Hawaii’s, Lava Flow’s and other tropical drinks are very popular as well.

Breads & Cakes: Fresh baked breads, pastries and cakes made with island fruits such as mangos, guava, coconut and ripe bananas.

Planning on taking a Hawaii tour, cruise or vacation?

We’ve included a recipe below for tasty Mango bread.

We’d love to hear your suggestion of other foods to add to our list, as well as recipes on your favorite Hawaiian Luau foods. We look forward to reading your comments! Planning on taking a Hawaii tour, cruise or vacation?

Mango Bread Recipe from the Hawaiian Islands is a post from: TasteForCooking

Here is another amazing recipe from ReneeYemma.com for Confetti Rice
Today I’m sharing a dish that I like to call confetti rice.  I’m sure you’ve seen this dish before, or even made it yourself.  The one thing I love about my job is I get to help others re-connect with their kitchen.  It’s too easy to have outside sources prepare our foods for us, so I’m hoping to show others how easy it is to make delicious, homemade, wholesome meals that your entire family will love!  (This is a great dish for the kiddos!  Just cut the vegetables tiny (depending on their age) for the little mouths in the house).

The great thing about this recipe is you can leave like this for a side dish, or you can make it your main meal.  You can add in animal protein or tofu and make it your main meal.  And, it’s a great kids dish!

For compete step-by-step instructions with photos go to : Confetti Rice Recipe Instructions

Recipe from ReneeYemma.com
Ingredients:
1 cup of brown rice
2 cups of water
1 piece of kombu
1 or 2 carrots
1 or 2 peppers (orange, yellow, red, green)
3 to 5 mushrooms
1 head of broccoli
1 bunch of watercress (or any dark leafy green of choice, kale, collards, spinach, chard)
1 handful of parsley
1 to 2 tablespoons grass-fed butter or olive oil

Directions:

1. Put 1 cup of water in a bowl full of water to soak.  Let sit for a few minutes or so and then rinse and add new water.  Let soak for 1 to 8 hours.
2. Rinse rice.
3. Put 2 cups of water in pot and place over high heat.
4. Add in piece of kombu.
5. Once water boils, add rice, and cover.  Turn heat down to low. Let cook for 35 to 45 minutes.  Brown rice takes longer than white and can be tricky if you haven’t made it before. Onc you see the water has soaked up, and the kombu is on top, it’s done!
6. Dice vegetables while rice cooks.

7. Heat pan over medium heat.
8. Add butter.
9. Add carrots. Cook for 6 to 8 minutes, or until they have softened some.
10. Add peppers. Cook for 5 minutes, or until they are softened some.
11. Add mushrooms. Cook for 1 to 2 minutes.
12. Add broccoli.  Cook until they turn bright green.
13. Add watercress and parsley.  Stir around and let cook for a minute or so.
14. Fluff up rice with fork and place in bowl. Discard Kombu.
15. Add cooked vegetables to rice and mix.
16. Turn off all distractions, sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and dig in, slowly!

Confetti Rice Recipe great side dish or main meal is a post from: TasteForCooking

Ingredients:

4 large russet potatoes
olive oil
1/2 cup sour cream
1/4 cup butter
1/4 cup heavy whipping cream
2 ounces shredded monterey jack and colby cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 scallions

Preheat oven to 400 degrees.

Wash potatoes
Insert a fork or knife several times in each potato
Rub with olive oil
Bake for 1 hour to 1 hour to 1 hour and 15 minutes
Reduce heat to 325 degrees
Cut potatoes in half lengthwise
Scoop out the potato leaving a 1/4 inch shell of potato inside
Mash the potato until smooth
With an electric mixer blend the potato with sour cream, butter & cream
Stir in cheese, salt & pepper.
Place potato mixture back into shells
Bake for 20 to 25 minutes
Sprinkle scallions on top

Makes 8 servings

Variation:

Use a cheddar and mozzarella cheese blend (2 ounces each) or any other favorite cheese
Add crumbled bacon as a topping along with the scallions

Do you have a favorite recipe for twice baked potatoes? If so, please leave it in the comment section…we’d love to try it!

Twice Baked Potatoes Recipe is a post from: TasteForCooking