A Stack of Dishes

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Healthy Recipes

Forbidden Rice Salad with Cauliflower

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Forbidden Rice Salad~A Stack of Dishes   Because you’re going to gorge on Turkey, stuffing and pie…. oh yes… the pie… Make a batch of rice, dress it, and keep it in the fridge. Then steam or sauté some veggies, add some greens, and keep on shopping/cooking/eating….  you get the picture.

Forbidden Rice Salad with Cauliflower
Forbidden or black rice can be found in the Asian aisle at your market. It's rich in antioxidants and has a lovely chewy texture. In a pinch you can switch it out with Jasmine or Brown rice.
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313 calories
46 g
1 g
12 g
6 g
2 g
344 g
75 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
344g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 1mg
0%
Sodium 75mg
3%
Total Carbohydrates 46g
15%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
10%
Vitamin C
68%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups black rice
  2. 3.75 cups water
  3. pinch of salt
  4. 1 head of cauliflower, broken into bite size florets
  5. 1 tbsp lemon zest
  6. 3 Tbsp lemon juice
  7. 1 tbsp mayonnaise
  8. 1 tsp dijon mustard
  9. 6 Tablespoons olive oil
  10. 2 Tablespoons fresh minced tarragon
  11. 10 cups mixed baby salad greens
Instructions
  1. Place the rice, water and salt in a rice cooker and set to cook. Alternatively cook in a pot, bringing the water to a boil, then reducing to a simmer. Cover pot and cook until water is absorbed and the rice is tender. About 20 minutes.
  2. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the cauliflower and cook without stirring until charred on bottom side, about 3 minutes, then turn and repeat. Add 2 Tablespoons of water, cover the skillet and cook for another 2-3 minutes until cauliflower is tender. Season with salt and pepper.
  3. In a medium bowl combine: zest, lemon juice, mayonnaise, mustard and 5 tablespoons olive oil. Whisk until emulsified, then season with salt and pepper to waste.
  4. When the rice is done and still warm, toss with half of the dressing, then add the tarragon.
  5. Let rice cool for 10 minutes, then add the cauliflower and the remaining dressing.
  6. Serve over greens
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calories
313
fat
12g
protein
6g
carbs
46g
more
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Forbidden Rice Salad~A Stack of Dishes

Spiced Pork Chops with Mango Salad

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Spiced portWith the threat of the holidays upon us, I like to begin preparing for the season with some light eating.Here I made lean pork chops that I sprinkled with warm spices and then easily pan seared. The mango salad replaces the classic apple sauce. Fruits and pork just seem to go together, and this version offers with it some brightness and hot spice too.

spices

I find myself turning to pork more often as I am surely going to sprout feathers from all the chicken I tend to reach for. Pork is quite lean and most of what we get in the market has a neutral flavor profile, making it complimentary to spices and flavorings. Pork has been bred during the recent generations to accommodate the American palate, which is to say that we like neutral flavors as opposed to too gamey. As a result we don’t see a variety of breeds offered at the butchers. Pork farming has become relatively homogenous. 

Savvy chefs and food lovers have been seeking out small family farmers who have begun to cultivate lesser known breeds with more expansive flavor profiles. There is little romance on the factory farm- as you may have heard- so when given the chance, PLEASE seek out and support your local farmers. Aside from the joys of an expanded taste profile to choose from, we should be doing all we can to preserve and cultivate an array of breeds. Nature creates diversity, we should be protecting and nurturing it.

Spiced Pork with Mango Salad ~ A Stack of DishesIf you’re so inclined, make a larger batch of the spice mix to keep on hand. The combo is great to rub onto chicken- if you happen to be one of those who has succumbed to the  sprouted feathers.

Spiced Pork Chops with Mango Salad
A mixture of warm spices is rubbed into the pork chops, then pan roasted. Mango salad replaces the traditional applesauce, and the chili adds some zing.
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361 calories
28 g
88 g
15 g
30 g
3 g
313 g
541 g
23 g
0 g
8 g
Nutrition Facts
Serving Size
313g
Servings
4
Amount Per Serving
Calories 361
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 88mg
29%
Sodium 541mg
23%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
15%
Sugars 23g
Protein 30g
Vitamin A
49%
Vitamin C
107%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb of lean boneless pork chop, thinly sliced
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon ground coriander
  4. 1/4 teaspoon freshly ground pepper
  5. 1/8 teaspoon ground cinnamon
  6. 1/8 teaspoon nutmeg (preferably freshly grated)
  7. cooking spray
  8. 2 ripe mangos, chopped, about 2 cups
  9. 3 Tablespoons fresh lime juice
  10. 1 Tablespoon canola oil
  11. 1/2 teaspoon chili flakes
  12. 1/2 teaspoon salt
  13. 1 scallion sliced
  14. 1/2 cup mint leaves
Instructions
  1. Rinse the pork and pat dry with paper towels.
  2. In a small bowl combine the spices, then sprinkle evenly on both sides of the pork chops. Set aside to rest while making the mango salad.
  3. In a medium bowl combine the lime juice, canola oil, chili and salt and stir thoroughly. Add the mango and toss. Set aside.
  4. Heat a saute pan over medium high heat. Spray the pan with cooking spray then add the chops, cooking for 2-3 minutes on each side until done. No need to cook the chops to within an inch of their lives. A little pink is both healthy and delicious.
  5. Divide the pork and mango salad between four plates, then sprinkle salad with scallions and mint, then serve.
Notes
  1. Serve with some jasmine rice for a complete meal.
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calories
361
fat
15g
protein
30g
carbs
28g
more
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Shaved Brussel Sprout Salad

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Brussel Sprout Salad~ A Stack of DishesFrom time to time a vegetable can surprise you, and such is the case with this Shaved Brussel Sprout Salad. I am actually a huge fan of cooked sprouts, especially when they are given the chance to get caramelized on the outside, but raw never seemed reasonable.

Shave Brussel Sprout recipes have been cropping up, and so far there hasn’t been one that I haven’t liked. The sprouts are more tender than regular cabbage and they are neutral enough to take on the lovely taste of the dressing.

dressingThis version has become our go-to during the week salad. I purchased a stalk of sprouts and simply pluck off the number of nobs that I need and we’re off and running. Simply stem, peel the outer leaves, and then shred away. The dried cranberries offer a nice chew and a tart sweetness which is perfection, and the toasted almonds a satisfying crunch.

Shaved Brussel Sprout Salad
A healthy and delicious salad that you are guaranteed to fall in love with. Don't skip the dried cranberries, they offer the right sweet/tart flavor that the sprout leaves need.
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325 calories
29 g
0 g
23 g
5 g
3 g
121 g
198 g
20 g
0 g
20 g
Nutrition Facts
Serving Size
121g
Servings
4
Amount Per Serving
Calories 325
Calories from Fat 199
% Daily Value *
Total Fat 23g
35%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 198mg
8%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
20%
Sugars 20g
Protein 5g
Vitamin A
8%
Vitamin C
63%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups raw Brussel Sprouts
  2. 1 stalk celery, finely sliced
  3. 1/2 cup sliced almonds, dry toasted
  4. 2/3 cup dried cranberries
  5. 4 Tbsp olive oil
  6. 2 Tbsp cider vinegar
  7. 1 Tbsp honey
  8. 2 teaspoons Dijon mustard
  9. 1 clove garlic, finely minced
  10. 1/4 teaspoon salt
Instructions
  1. Trim the sprout end and peel any damaged outer leaves and discard.
  2. Using a knife, finely slice each sprout, then toss into a bowl breaking up the layers. Add the celery and cranberries.
  3. If you are toasting the almonds, place then in a dry pan over medium heat and gently stir until just toasted, then remove the pan from the heat and move the nuts to a plate to cool. Do not cool in pan or they might burn.
  4. In a small bowl combine the oil, vinegar, mustard, honey, garlic and salt and whisk to combine.
  5. Pour half the dressing over the sprouts and toss until combined. Let the salad rest for 5 minutes, then taste. Add more dressing if necessary and serve with the toasted almonds.
Notes
  1. If you don't have dried cranberries on hand any dried fruit would do- raisins, apricots or figs would be great.
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calories
325
fat
23g
protein
5g
carbs
29g
more
A Stack of Dishes http://astackofdishes.com/
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Brussel Sprout Salad ~ A Stack of Dishes