Cauliflower with Cranberries & Toasted Almonds

Cauliflower with Cranberries & Toasted Almonds
A quick, easy and so delicious side dish ready in 10 minutes. Did I say this was delicious?
Source:
Recipe type: Side Dish
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cups cauliflower florets (from 1 small head)
  • ¼ cup fat-free low-sodium chicken broth Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 2 tablespoons dried cranberries
  • 2 tablespoons whole almonds
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
Directions
  1. Place cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 4 minutes
  2. Heat the olive oil and in a large skillet over medium-high heat; Add the almonds to toast until lightly browned. Add the garlic and cook about 1 minute. Add the cauliflower and broth, the cranberries, orange zest, parsley, salt, and pepper to taste and stir to heat through.
Notes
No Almonds? Use pistachios or other similar nuts. No chicken broth? You can substitute water.

Instead of microwaving the cauliflower you could also roast the cauliflower in a parchment lined pan for 30 minutes at 400 F. This, of course, will take longer.

Soy-Maple Salmon and Cauliflower with Cranberries & Pistachios

Soy-Maple Salmon and Cauliflower with Cranberries & Pistachios
Tasty Elegant and Easy
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Marinade
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh orange juice
  • 2 cloves garlic, smashed
  • 2 tablespoons water
  • 4 5 -ounce skinless center-cut salmon fillets (preferably wild)
  • Side dish
  • 4 cups cauliflower florets (from 1 small head)
  • ¼ cup fat-free low-sodium chicken broth (or use water)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove smashed
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pistachios or almonds
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh parsley
Directions
  1. Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 30 minutes.
  2. Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
  3. Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
  4. Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, ¼ teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

 

Cranberry Sauce with Grand Marnier

 

Cranberry Sauce with Grand Marnier
This is my favorite cranberry recipe it is rich and sweet and complex tasting
Source:
Ingredients
  • ¾ cup of water
  • 1 bag fresh cranberries 12 ounces
  • 1 tablespoon orange zest (I use dried if using fresh juice the orange and add to the cranberries)
  • ⅛ teaspoon of salt
  • 2 tablespoons Grand Marnier
  • ¾ cup sugar or splendor
Directions
  1. Rinse cranberries and drain. Bring water, sugar, zest, and salt to a boil. Add cranberries and return to a boil stirring occasionally. Reduce heat to medium and simmer until saucy and ¾‘s of the berries have popped open about 10 minutes stirring occasionally. Transfer to a nonreactive bowl, stir in the liqueur and cool to room temperature. Let cool to room temperature, then pour into an airtight container and refrigerate for up to 3 days.
Notes
Can be made up to 3 days in ahead just take out of refrigerator 1 hour before serving to bring to room temperature.
Can use frozen cranberries just do not defrost them before use; and add about 2 minutes to the simmering time.

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