Provençale Potato Salad

Here's a potato salad that's sure to please everyone in my family! It's got eggs, no mayo, and a variety of veggies. Always a hit!

Ingredients: 

8 small new potatoes, cut in 1/2

4 eggs

1/2 cup green beans, cut into 1-inch lengths

1/2 cup sweet or red onion, chopped

1/4 cup celery, cut into 1/2 inch lengths

1/2 cup red pepper, chopped

1/2 cup ranch salad dressing

Directions: 

Boil the new potatoes until tender, about 10-12 minutes. Boil the eggs until they are hard boiled, about 1 minute in boiling water, then covered for an additional 10 minutes. Prepare the remaining vegetables while the potatoes and eggs are cooking. Cool the potatoes under running cool water. Let the eggs cool, then peel them and cut them into quarters or slices. Combine all the ingredients, then mix with the dressing. Serve warm or refrigerate and serve cold. 

Stealthy Cooking Tip: This potato salad really ups the variety of vegetables in a serving! Plus, there's a great variety of colors, meaning there's a great variety of nutrients! So good, and healthy, too. 

Blistered Balsamic Asparagus

This is one of the easiest ways to fix asparagus ever! And, it's delicious! And, it always disappears! And, it's fast! And, it's versatile! 

Ingredients: 

1 tsp olive oil

5-8 spears asparagus per person, woody ends trimmed off

1/4 cup water

several grinds sea salt

1 tsp balsamic vinegar per dozen spears

Directions: 

Heat the olive oil in a nonstick skillet. Add the asparagus and cook for 1 or 2 minutes, until the asparagus begins to brown in places. Add the water and let the asparagus continue to cook until the water evaporates. Add the balsamic vinegar, continuing to cook until the vinegar thickens, about 1 more minute. Serve. 

Stealthy Cooking Tip: I have substituted ponzu plum sauce on occasion, especially if I want to serve the asparagus with an Asian influenced meal. However, I prefer the balsamic sauce - it's quick, easy, and is certainly a people pleaser in my house!

Stuffed Butternut Squash

It's fall here, and my delight with orange produce is at its highest. This savory squash dish is a perfect fall side or main dish. I enjoyed it as a main with a side of salad and applesauce. Mmmmm

Ingredients: 

1 medium butternut squash

1 link sausage, casing removed, or vegan sausage

1 tsp olive oil

1 stalk celery, thinly sliced

1 clove garlic, minced

1/2 cup chopped onion

1 cup chopped mushrooms

1 Anaheim chili, seeded, deveined, and chopped

1 Tbs chopped fresh sage or 1 tsp dried sage

1/4 cup cream cheese, or vegan cream cheese

1 Tbs chopped fresh parsley

Directions: 

Preheat oven to 425F. Cut butternut squash in half, lengthwise, then scoop out the seeds. Spray a cookie sheet with oil and place the squash cut side down on the sheet. Roast for about 15 minutes, then turn over and continue roasting until the squash is tender, about 30 more minutes. Prepare the stuffing while the squash roasts. Place a nonstick sauté pan over medium heat. Cook the sausage, breaking it into small pieces while it cooks. Remove the sausage from the pan, draining the remaining fat. Add the olive oil to the pan along with the celery, garlic, onion, mushrooms, and pepper. Cook until the vegetables are tender, about 5 minutes. Add the chopped fresh sage to the vegetable mixture. When the squash is tender, remove it from the oven. Scoop out some of the squash, leaving about a 1/2 inch thick layer of squash. Chop the squash, then add it to the vegetables. Divide the vegetables between the two squash halves. Top each half with some of the cream cheese. Roast an additional 10 minutes, until the top of the mixture begins to turn slightly brown. Sprinkle each half with the parsley, then serve. 

Serves 2 generously, or 4 as a side dish

Stealthy Cooking Tip: Adding sausage to anything makes it taste better ... especially to the meat lovers in the house. There are several plant based sausages available, if you want to make this a vegan dish!

Vegetable Biryani

Biryani is a rice dish with mixed vegetables, spices, and sometimes meat. It is thought to have originated in either India or Persia, and is enjoyed throughout both areas. I enjoy it here in the US, as many do! I most frequently make this as a hearty side dish with plenty of vegetables, and that is the version you'll see here today. I use whatever veggies I have on hand - carrots, green beans, peas, onions, peppers. The one constant is rice. I almost always use basmati rice, but really any kind of rice will yield delicious results.  

Ingredients: 

1/2 cup basmati rice

1 cup low sodium chicken or vegetable stock

1 tsp minced ginger

1 tsp minced garlic (1 clove)

1/4 cup diced onion

1 carrot, peeled and thinly sliced

1 Anaheim chili, seeds removed, and diced

1/2 tsp garam masala

1 pinch saffron

1/2 cup green beans, ends removed and sliced crosswise into 1/2 inch pieces

1 tsp butter

2 Tbs chopped mint

2 Tbs chopped cilantro

1 Tbs chives, cut into 1/4 inch pieces

Directions: 

Place rice through saffron in a rice cooker or a small saucepan set over medium heat. If using the saucepan, bring to a boil, cover and reduce to a simmer. Cook until the rice is tender, about 20 to 25 minutes. If using the rice cooker, cook until done. Add the green beans and butter, then stir to combine. Replace the cover and let the rice steam for another 5 minutes. Serve, topping each serving with some of the mint, cilantro and chives. 

Serves 2 (generously)

Stealthy Cooking Tip: Biryani is usually made by cooking the vegetables first, then adding a layer of cooked rice, finished with a layer of spicy sauce. I've simplified this by simply putting everything in one pot. True, it's similar to a pilaf, but the end result is delicious, so I'm okay with that!

Roasted Springtime Fingerling Potatoes

Spring is the time for fingerling potatoes and new potatoes. I found some beautiful fingerlings last Sunday while I was exploring a new (to me) farmers market. Exploring farmers markets is one of my favorite ways to spend some time on a weekend morning! Fingerling potatoes are elongated and shaped somewhat like a finger. New potato is the name given to potatoes that are dug up young and are still small and tender. All spring potatoes have thin skins, so there's no need to peel them. Being so young, they are also very tender. Being so small, they roast up quickly. Grab them if you find them!

Ingredients: 

1 pound fingerling or small new potatoes

2 tsp olive oil

1/4 tsp garlic salt

1/2 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried parsley

1 tsp chopped fresh rosemary

Directions: 

Preheat your oven to 425F. Slice the potatoes lengthwise. Toss the potatoes with the rest of the ingredients in a small bowl. Pour the potatoes onto a baking sheet. I like to take the time to place the potatoes with the cut side down, as the side that has contact with the baking sheet gets brownest. I also like to use my oldest, and darkest, baking sheet because that dark brown color also helps to brown the potatoes. Roast for 18 to 20 minutes, checking for doneness by tasting a potato. If you like, you can flip the potatoes halfway through the roasting time, to brown the potatoes on both sides. 

Serves 4

Stealthy Cooking Tip: If you prefer, you can roast the potatoes on a foil lined baking sheet. That makes for less cleanup, but your potatoes won't get as brown. However, I've found that my well used and very brown baking sheet doesn't stick much to foods, so it's very easy to clean!

Sauteed Brussels Sprouts

It's that time of year - Brussels sprouts are here! And, this year, they're everywhere. I found this stalk at Trader Joe's! In years past, I could only find a stalk at the farmer's market. But, this year, like I said, they're everywhere. Here's the easiest (and one of the most delicious) recipes for sprouts. Very quick, very tasty, very "sprouty". 

As a special holiday gift, I found that Stealth Cooking has over 250,000 views! I can't thank you, my followers, enough. What a gift of joy it is to know that I can reach so many of you and share my delicious finds. Happy Holidays!

Ingredients: 

1 stalk Brussels sprouts or 20 sprouts

2 tsp extra virgin olive oil 

sea salt to taste

1 Tbs balsamic vinegar

Directions: 

Break the sprouts off the stalk, then trim the end of the sprouts. Remove any brown leaves. Slice thinly, on a mandolin, with a Cuisinart, or using a knife. I used a mandolin on a medium thickness. Heat the olive oil in a nonstick skillet. Add the sprouts, cooking for several minutes until they begin to brown slightly and are tender. Stir in the balsamic vinegar and taste, adding salt as necessary. 

Stealthy Cooking Tip: These make a splash at holiday dinners.  They're a beautiful, bright green side dish, and they're so delicious, they'll convince most everyone that sprouts are delightful!

Caribbean Salsa

Sometimes I just want something fresh, reminding me of the sunshine of warmer climes - like a salsa with pineapple! Here's what I came up with, and it's definitely a reminder of warm places like Mexico, Hawaii, or, well, anywhere in the Southern Hemisphere now or the Northern Hemisphere in summertime. I paired it with a Mexican themed main dish and found that it helped to warm me up during the cloudy and cold days of winter. 

Ingredients: 

1 mango

2 spears fresh pineapple

1/2 cup chopped red pepper

1/2 cup chopped sweet onion

1 clove garlic, minced

2 Tbs. lemon juice

2 Tbs. chopped cilantro

Directions:

Peel the mango, remove the pit, and chop the flesh. Add the chopped mango, along with the remaining ingredients to a bowl. Mix and serve. 

Serves 4 as a side or condiment

Stealthy Cooking Tip: Salsa made with fruit is an excellent way to add fruits to your diet. When served as a side dish with a main meal, salsa can add an additional serving or two of fruit! Now, that's stealthy!

Zucchini and Corn

Here's a dish that can serve as a side dish, or as a base to a protein. I originally tasted this combination at my daughter's house, as a side dish to salmon, and was delighted by the combination of flavors. More recently, I've used it as a base and have had it topped with scallops on one occasion and with chicken on another - any way this is served, it is delicious. This is also timely, as the season for zucchini and soft skinned squashes is coming to an end, meaning that everyone's garden is overflowing with squash!

Ingredients: 

1 tsp olive oil

1 small zucchini, cut into 1/2 inch cubes, about 1 cup

1 cup cut corn, either from the cob or frozen

1/4 cup chopped cilantro

1 green onion, cut into 1/4 inch lengths, both white and green parts

1/2 lime, juiced

sea salt and pepper

Directions: 

Heat the olive oil in a skillet. Add the zucchini and corn and cook until the zucchini starts to turn bright green and the corn starts to color, about 5 minutes. Add the cilantro, green onion, and lime juice. Cook for another 30 seconds, until the green onion and lime juice are warm. Taste, then add salt and pepper to taste. 

Serves 2-4

Stealthy Cooking Tip: I used a combination of yellow squash and zucchini, as you can tell by the photograph. I kept the amount of squash the same as the original recipe. I've also added a minced clove of garlic, 1/2 cup of diced red pepper, and 1 tablespoon of minced jalapeno to change things up a bit. Have fun!

Quick Refrigerator Pickles

Once it gets hot, and I'm talking Sacramento 109F hot, I like my foods cold. Cold and crunchy. Enter pickles. As it's also cucumber picking time here (already?), I'm making some homemade pickles, quickly, today. They'll be fully ready to eat tomorrow, but I don't know if they'll last. It seems I always have a taste, then another taste, then another. You get the picture!

Ingredients: 

2 cups sliced cucumbers, about 3 or 4 pickling cucumbers, also called kirby cucumbers, or other small    cucumbers. You can slice them either vertically or crosswise.

1/2 cup water

1/2 cup white vinegar (actually, any kind of vinegar will work)

2 Tbs sugar

1 tsp salt

2 Tbs coarsely chopped fresh dill

1 Tbs peppercorns

2 cloves garlic, peeled and sliced (optional)

1 Tbs mustard seeds (optional)

Directions: 

Place the water, vinegar, sugar, and salt in a saucepan and bring to a boil. Turn off the heat and allow to cool. Pack the sliced cucumbers in a pint jar, along with the dill, peppercorns, garlic, and mustard seeds. Pour the cooled vinegar mixture over the cucumbers. If the vinegar mixture doesn't cover the cucumbers, just add enough additional vinegar to cover them. Seal the jar and refrigerate overnight. This will keep in the refrigerator for several weeks. 

Stealthy Cooking Tip: This is a good way to keep cucumbers when they ripe, and you can't use them all in salads. You can vary the taste of the pickles by changing up the type of vinegar, and adding garlic or green onions for flavor. In addition, you can quickly pickle many vegetables and keep them for several weeks in the refrigerator. My favorites to pickle are green beans, red onion, okra, and of course, pickles.

Carrots and Parsnips with Moroccan Spices

I've been loving Purple Carrot lately. Their recipes use ingredients I don't often use, and I really love how they make my meals taste just a little different. I subscribed to their delivery service and have found both their meals and recipes delightfully delicious. I mention this because the following recipe was part of one of their meals, though of course I just had to make a few little changes! No surprise there! 

Ingredients: 

2 carrots

2 parsnips

1 tsp olive oil

1 tsp butter

1 Tbs. chopped fresh mint leaves

1 Tbs. harissa sauce (more or less depending on your taste)

1 tsp butter

1 tsp lemon juice

1 grind or pinch of sea salt

Directions: 

Peel the carrots and parsnips, cut them once crosswise, then cut them lengthwise into planks. Pour the olive oil and one teaspoon of the butter into a skillet over medium heat. Add the parsnips to the skillet and cook for about 3 or 4 minutes. Lower the temperature if the vegetables begin to brown too quickly. Add the carrots and continue to cook for another 3 or 4 minutes until the vegetables are tender and beginning to brown in places. Add the mint leaves, harissa sauce, the remaining teaspoon of butter, the lemon juice, salt, and stir to combine.

Serves 2 

Stealthy Cooking Tip: Harissa sauce can be hot or mild, so use as much as your taste buds like. You can determine this by tasting a bite with a small amount, adding more until it's just right. Jars can usually be found at most grocery stores. 

Rhubarb Orange Compote

Compotes were fruity desserts in medieval times. Now, they are sweetened fruits that can make an appearance on a dessert or appetizer tray or can be served alongside meats during a main course. I made this rhubarb compote with the last of the rhubarb from my yard and used kumquats instead of orange juice. I found a kumquat tree (on public land) with fully ripened fruit just waiting to be used! It was fun to harvest a few kumquats by climbing the tree and shaking the limbs until the ripest fruit landed below. Kumquats are little oranges that can be eaten whole, or used in place of oranges.

Ingredients:

2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup quartered kumquats (or 1/2 cup orange juice and 1 tsp orange zest)
1/2 cup sweetened dried cranberries
1/2 cup chopped onion
1/3 cup brown sugar
1/3 cup sugar
1/2 cup red wine vinegar
1 Tbs minced crystallized ginger or ginger
1/2 tsp cinnamon
1 tsp curry powder (optional)
1/4 tsp black pepper

Directions:

Mix all ingredients together in a saucepan. Bring to a boil, reduce to a simmer and cook for 20 minutes if using kumquats or 30 minutes if using orange juice. Taste and enjoy. Makes about 2 cups.

Serves 4 for dessert or 8 as an appetizer or a sauce for meat

Stealthy Cooking Tip: I've been using up ingredients in new and unusual ways during this difficult time of shopping during a pandemic. I don't want anything to go to waste, but I certainly want everything to taste delicious! This will keep for several weeks in the refrigerator, so make some up now if you're ready to harvest your last rhubarb for the season. 

Pura Vida Picadillo

Picadillo is a minced mash up of vegetables that's common in Latin American cuisine. And, it's delish! This one is based (loosely) on the vegetables that are readily available in Costa Rice, with some slight changes to make it easy to find the ingredients right here in the US. For those interested in etymology, the Spanish word for mince is "picar", hence the word picadillo. Pura Vida means pure life, and is a slogan that's seen throughout Costa Rica.

Ingredients:

1 tsp olive oil
1/2 cup chopped onion

1 clove garlic, minced

1/2 cup chopped red pepper
1/4 cup thinly sliced celery
1/4 cup chopped cilantro, divided in half
1 tsp minced fresh or dried oregano

1 light orange squash, or 2 small chayote squash, peeled, seeded, and cubed to make 1 cup

1 cup corn, cut fresh off the cob, or frozen kernels

1/2 cup chicken or vegetable stock

1/2 tsp sea salt

1/4 tsp black pepper

Directions: Heat the olive oil in a nonstick skillet. Add the onion, garlic, pepper, celery, and half of the cilantro. Cook until the onion is translucent, about 5 minutes. Add the squash, corn and chicken stock and cook until the squash and corn are tender, about 10 minutes longer. Add the remaining cilantro near the end of the cooking time, then taste, adding salt and pepper to suit your palate. 

Serves 4 

Stealthy Cooking Tip: I used half of a butternut squash, because I had it available and waiting to use in the refrigerator. Chayote squash or ayote squash are the traditional squash varieties used in this dish. The picadillo I had was served by a local resident who was an amazing cook! She used the ayote squash which is the color of a light pumpkin, and had a similar flavor. Whichever squash you use, the combination of squash and corn, along with the subtle flavor of cooked cilantro is a winner!

Street Corn Salad

A friend told me about having street corn salad, and I just couldn't resist coming up with my own rendition. Of course, mine is dairy free (but don't tell). If you want to add cheese, go ahead. My favorite for a Mexican dish like this is crumbled queso. I find this right alongside all the other cheeses at the regular grocery store. If you have trouble finding it, feta is a good substitute. 

Ingredients:

1 tsp olive oil
3 ears corn, shucked with silks removed
1/4 cup chopped red pepper
1/4 cup chopped red onion
2 Tbs low fat mayonnaise
1 tsp chili powder
1 tsp lime juice
2 green onions, thinly sliced
1/4 avocado, chopped
1/4 cup cilantro
1/4 cup crumbled queso or feta cheese (optional)

Directions: 

Heat the olive oil in a nonstick skillet over medium heat. Hold the cobs of corn over the skillet, and cut the kernels off the cob into the skillet. Add the chopped red pepper and onions to the skillet. Cook about 5 minutes, until the corn begins to brown and the onion begins to change color. Make the dressing while the vegetables are cooking. To make the dressing, combine the mayonnaise, chili powder, and lime juice in a medium size bowl. Scrape the cooked vegetables into the bowl with the dressing. Add the green onions, avocado, cilantro, and optional cheese, then mix thoroughly. Serve.

Serves 2

Stealthy Cooking Tip: You can certainly serve this as is, as a side dish. But, as you can see from the second photo, I served this on a bed of crisp lettuce to up the vegetables! You could also serve this on top of romaine or spinach. 

Street Corn

Here's my version of Mexican street corn, also called elotes. The original calls for crema or sour cream and loads of cheese with some spices. Instead, I've used low fat mayonnaise, with a small amount of flavorful cheese, and lots of spices. This is always a big hit at my house!

Ingredients:

4 ears corn
1 tsp butter
several grinds of sea salt
several grinds of black pepper
1/4 cup low fat mayonnaise
1 tsp sriracha sauce
1 tsp lime juice
1 Tbs minced cilantro
1 Tbs parmesan cheese (optional for dairy free)
1 tsp paprika

Directions:

Husk corn and coat lightly with butter. Use about 1 grind of salt and 1 grind of pepper on each ear of corn. Either wrap corn in aluminum foil, or place directly on a grill and grill over medium high heat for about 10 minutes, turning every few minutes. Mix together the remaining ingredients. When the corn is cooked, coat each ear with 1/4 of the mayonnaise mixture and serve.

Serves 4

Stealthy Cooking Tip: I used Parmesan cheese instead of Cotija because of the tangy bite and strong taste of Parmesan - a little goes a long way! Cutting back the cheese reduces sodium. Also, if you don't have any cilantro, feel free to substitute any fresh herb. When I made this batch, I used celery leaves!

Asparagus and Mushrooms with Brown Butter

I ate at (another) fabulous restaurant in the Sacramento area last week, Hawks, located in Granite Bay. Every dish was creatively delicious. Here's my take on their side dish of asparagus. They don't add mushrooms, they add spring onions. Truth be told, the mushrooms were a chance byproduct of browning the butter in the same pan that I was browning mushrooms, and I liked the result so much that I kept them in the dish. 

Ingredients:

10 stalks asparagus
1 Tbs. butter
2 spring onions (or use green onions)
1/2 cup small mushrooms, I used baby shiitake, but any small mushroom will work
1 grind sea salt

Directions:

Bring a saucepan half full of water to a boil. Cut the tough ends off the asparagus, then cut them into 1/2 inch lengths, leaving the tips about 1 inch long. Toss the asparagus into the boiling water and let simmer for about 1 minute. Drain the asparagus. Cut the spring onions into 1/4 to 1/2 inch lengths. Heat a skillet over medium high heat. Add the butter, letting it froth and turn slightly brown. Next, add the spring onions, then the mushrooms. Cook for about 1 minute, until the mushrooms just get hot. Add the drained asparagus to the skillet, stirring until the asparagus is mixed with the other vegetables and is coated with the butter. Taste, then add a grind of salt, if needed.

Stealthy Cooking Tip: You won't always need to add salt. If you have salted butter, you may find that the asparagus tastes just fine without additional salt. With unsalted butter, you may prefer a grind (or two) of salt. 

Southwestern Hash

This is my take on one of my old favorites, corned beef hash. I've made this with some sweet potatoes, then heated it up with some chilies and chili powder. This makes a great side, or do as I did, and serve it as the main with a poached egg on top.

Ingredients:

1 tsp olive oil
1/2 cup diced onion
1 tsp minced garlic (about 1 clove)
1/2 cup diced Anaheim chili (1 chili)
2 cups peeled, cubed sweet potato
1 cup diced ham
1 tsp chili powder (or to taste)
1 tsp hot sauce (or to taste)
2 Tbs. chopped fresh parsley

Directions:

Precook the diced sweet potato in the microwave for about 2 minutes, until the sweet potato begins to soften. Heat olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and chili. Stir until the onion begins to turn translucent, about 1 minute. Add the sweet potato, ham and chili powder and hot sauce. Cook until the sweet potato is cooked through and the ham is hot. Add the parsley, stir, and serve.

Stealthy Cooking Tip: Sweet potatoes and yams are similar in taste and texture. Garnet yams are the deepest orange in color, and are typically the ones that I use in recipes. I used garnet yams in this recipe, and they are what gives this dish its bright orange color. Sweet potatoes are a deep yellow and usually have a smoother texture than yams. Either can be used in this recipe. 

Squash and Kale Risotto

Fall beckons. Leaves turn golden, then bright as a flight of fancy. Aisles fill with orange squash and winter greens at the farmers market. I've taken what I brought home from our market, put them together, and voila - a fall risotto makes it way onto the dining table. Enjoy the bounty of the season.

Ingredients:

1 tsp extra virgin olive oil
1 tsp butter
1 leek, halved, washed, and thinly sliced - about 3/4 cup
2 stalks celery, thinly sliced - about 3/4 cup
1 cup Arborio rice
1/2 cup white wine (I used savignon blanc)
2 to 2-1/2 cups low sodium chicken or vegetable stock
1/2 butternut squash, peeled, seeds removed, and cut into 1/2 inch cubes, about 2 cups
2 cups lacinato kale, stemmed and cut into 1 inch dice
1/2 cup soy or almond creamer
1/2 cup Italian flat leaf parsley
1/4 cup Parmesan cheese (optional)
1/4 - 1/2 tsp sea salt

Directions:

Heat olive oil in a non stick skillet set over medium heat. Add the leek and celery and cook for about 2 minutes, until the leek begins to turn a bright green color. Add the rice and continue to cook for another minute or two. Reduce the heat to medium low, add the white wine, and stir to combine. Let the rice cook and absorb the wine. Heat the chicken or vegetable stock until very hot. I use the microwave and heat in 30 second increments until the stock is almost boiling. Add the stock, about 1/2 cup at a time, stirring after each addition, letting the rice absorb the stock before adding more. While the rice cooks and absorbs the stock, pre-cook the squash in the microwave for about 2 minutes, it will still soften somewhat. Taste test the rice after the last addition of stock, it should be almost done. If it is still too hard, add an additional 1/2 cup of stock. Taste again, then add the butternut squash, kale, creamer, and parsley. Stir and cook until the creamer is absorbed. The squash should be tender, and the kale should be hot. Sprinkle with Parmesan, then taste for seasoning, and serve.

Serves 4 as a main portion, 6-8 as a side dish

Stealthy Cooking Tip: Taste the risotto after sprinkling with Parmesan. Parmesan itself is somewhat salty, so your risotto may not need any additional sea salt. Also, the amount of salt will depend on the type of stock that is used. I made this rendition of risotto with homemade (sodium free) stock and no Parmesan, so found that I needed the full amount of salt! 

Broccoli Salad

The broccoli salad I remember from picnics is a crunchy melange of bacon, raisins, and broccoli smothered in mayonnaise. I may have enjoyed it when I was younger, but I like a lighter and fresher tasting version now. In this recipe, I've swapped out the mayo dressing for a significantly lighter lemon dressing, and blanched the broccoli to increase the vibrancy of the color while maintaining the crunch that I still find delightful. I've substituted a small amount of proscuitto for the bacon, but kept the raisins just as they are!

Ingredients:

2 cups broccoli florets
2 Tbs. raisins
1 slice proscuitto
2 Tbs. lemon salad dressing

Directions:

Bring a saucepan of water to a boil. Add the broccoli and raisins and simmer for 1 to 2 minutes, just until the broccoli turns a bright green and the raisins get nice and plump. Drain the broccoli and raisins in a colander under running, cold water. Cut the proscuitto into small bite size pieces. Heat a small non stick skillet over medium heat. Cook the proscuitto until it begins to crisp, just a minute or two. Mix the proscuitto with the broccoli and raisins, then pour the salad dressing over and serve. This may be served either warm, or may be refrigerated and served cold.

Serves 2 to 3

Stealthy Cooking Tip: I blanched the broccoli because I like the way it turns the broccoli a bright green - it's so pretty! Broccoli has so many good vitamins ... it's one of the powerhouse vegetables. It's especially high in Vit. C, K, and A, as well as folic acid. Broccoli is very perishable, storing it wet makes it go bad even more quickly. That said, store it unwashed, in the refrigerator. Wash just before use. 

Green Beans with Chestnuts

Here's a side dish borne of trying to figure out what to do with all those leftover holiday chestnuts! If you haven't had chestnuts, they're a meaty nut, bursting with flavor. I used leftover roasted chestnuts, so have included instructions on how to roast them. Eat them freshly roasted, or use them in recipes, like this one.

Ingredients:

1/2 lb fresh green beans, cut into 2 inch lengths
2 slices proscuitto, cut into pieces
10 roasted chestnuts, sliced
1 tsp butter
several grinds of sea salt

Serves 4

Directions:

Heat a skillet over medium heat. Add the proscuitto, and cook for 1 to 2 minutes, until the proscuitto is crisp. Add the chestnuts, stirring constantly for about 1 more minute, until the chestnuts are warm. Remove the proscuitto and nuts from the skillet. Bring a pot of water to a boil. Drop in the green beans and cook until crisp tender, about 3 to 5 minutes. Mix the beans together with the proscuitto and chestnuts. Add the butter, taste, and add sea salt to taste.

Stealthy Cooking Tip: Here's how to roast chestnuts. Preheat oven to 400F. Use a sharp knife to cut an X in the flat side of each nut. Place the nuts on a pan and roast for 10 to 15 minutes, until the X begins to peel back, exposing the cooked nut. Remove nuts from oven, let cook, peel, and eat. 

Colcannon

Have some leftover cabbage? I did, and thought I'd whip up some colcannon. It's not just for St. Patrick's Day, you know. I like to serve this with a rich meat - think lamb or pork. This cooks up relatively quickly, so will be done in plenty of time to serve with whatever meat you choose.

Ingredients: 

1 spring onion, chopped, about 1/2 cup

4 small potatoes, peeled and quartered, about 1 cup

1 turnip, peeled and chopped, about 1/2 cup

1/2 head cabbage, cored and chopped, about 3 cups

1 cup chopped kale

3/4 cup low fat milk, soy or almond milk, or soy or almond creamer

several grinds of sea salt, to taste

Directions: 

Fill a large soup pot half way with water, and bring to a boil on the stove top. Add the onion, potatoes, turnip and cabbage to the cooking pot. Bring the water to a simmer and cook until the vegetables are tender, about 10 to 15 minutes. Strain the vegetables, and place 2 cups in a blender. Add some of the milk or creamer, along with a handful of the kale, and blend until just blended, usually only for several seconds. Continue blending the remainder of the vegetables, milk, and kale. I like to leave some of the vegetable pieces chunky, so that you can tell what the colcannon is made of. Taste, adding several grinds of sea salt, if needed. 

Stealthy Cooking Tip: This looks and tastes similar to mashed potatoes. If you have mashed potato lovers in your family, they'll be sure to love this recipe as well. You could even be "stealthy" and simply call this Irish style mashed potatoes!