This simple potato side dish really delivers on taste. A mix of Yukon Gold and sweet potatoes (you could also use red new potatoes or fingerlings) are roasted in a scrumptious mustard-turmeric sauce and coated with mustard seeds and coriander seeds which form a nice crust.”
1Preheat oven to 450°F. Lightly coat a 15×10-inch baking pan with cooking spray or line with foil; set aside. Cut potatoes into 1-inch pieces.
2Combine the potatoes, oil, pepper, dry mustard, salt, and turmeric in a very large bowl; toss to coat. Spread the potatoes in the prepared baking pan. Roast, uncovered, for 30 minutes, stirring after 15 minutes.
3Stir in mustard seeds and coriander seeds. Roast for 10 minutes more or until the potatoes are tender. Sprinkle with parsley before serving.
Prepare your own delicious risotto mix with this easy recipe. Keep it on hand for up to 3 months and cook it as needed when you’re looking for a quick, tasty side dish.”
Ingredients
2 (12 ounce) packages Arborio rice (3½ cups)
¾ cup snipped dried tomatoes (not oil-packed)
3 tablespoons dried minced onion
1 tablespoon dried Italian seasoning, crushed
1 teaspoon dried minced garlic
Directions
1To make the dry risotto mix: Combine uncooked rice, dried tomatoes, dried minced onion, Italian seasoning, and dried minced garlic in a medium bowl. Divide the mixture among eight small resealable plastic bags (about ½ cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.
2To make 4 side-dish servings of hot risotto: Bring 1½ cups reduced-sodium chicken broth to boiling. Add the contents of 1 bag of the Herb & Tomato Risotto Mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, the rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground pepper.
Our popular two-ingredient dough bagels are easy to make vegan with a simple swap. Here, we use pureed pumpkin (instead of Greek yogurt) combined with self-rising flour to make a dairy-free version of the easiest bagels ever. A little pumpkin pie spice takes them to next-level deliciousness. Want to go even further? Add a tablespoon of pure maple syrup to the dough. Then spread on some nut butter or vegan cream cheese and breakfast is served!”
Ingredients
1¼ cups self-rising flour, preferably whole-wheat or gluten-free (see Tip)
1 cup pumpkin puree
½ teaspoon pumpkin pie spice, plus more for garnish
1 teaspoon melted coconut oil
Directions
1Preheat oven to 375°F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat.
2Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add pumpkin and pumpkin pie spice and mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky.
3Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10 inches long and ¾ inch wide. Shape each rope into a bagel and place on the prepared baking sheet. Brush the bagels with oil and sprinkle with additional pumpkin pie spice, if desired.
4Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving.
Adding leafy greens into your smoothie recipes is a great way to boost the nutrients in your diet. This smoothie is fruit-flavored with peach, banana and mango but it’s got chard in it for added vitamins K, C, and A.”
Ingredients
2 cups ice cubes
2 cups V8 V-Fusion Light peach mango juice
1 medium peach, halved and pitted
1 medium banana
2 chard leaves, ribs removed
Mango wedges (optional)
Directions
1Combine ice cubes, juice, peach, banana, and chard. Cover and blend until smooth. Serve immediately. If desired, garnish with mango wedges.
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