Archive of ‘Side Dishes’ category

Mediterranean Quinoa Salad

If you enjoy quinoa (nature’s little superfood), chances are you will really enjoy this Mediterranean Quinoa Salad, which is bursting with the traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, with a simple seasoned dressing. It tastes WONDERFUL!Mediterranean Quinoa Salad / The Grateful Girl Cooks! You'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America? Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done and fluffy! Set it aside until it has cooled down to room temperature.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

While the quinoa is cooking, make the salad dressing. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl and mix well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix it all together so the dressing coats everything well.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

This is a fantastic side dish for a variety of meals… I served it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!  This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! May God bless you and surround you with His love today and always!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Calories Per Serving: 295 kcal
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
Instructions
  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 1507mg 63%
Potassium 267mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 11.5%
Vitamin C 21.2%
Calcium 16.5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Asian Style Stir Fry Veggies

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms, but any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the veggies are heated through, and are covered with the sauce, they are ready to serve.  For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Quick and easy stir fry vegetables, colorful and delicious, lightly coated with an Asian inspired sauce are the perfect side dish for a variety of meals.
Category: Side Dishes
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 11g 55%
Sodium 1071mg 45%
Potassium 900mg 26%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 7g 14%
Vitamin A 166.6%
Vitamin C 190.3%
Calcium 5.5%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation in a fun way (especially if the kids like french fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side, by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise and added cumin, garlic powder, chili powder, and paprika until blended. The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this: #1 Cut each in half in the middle, #2 Cut each half in half lengthwise, and #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

In a small bowl, place two eggs, and lightly beat them until combined. In another small bowl, place mix Panko crumbs, Parmesan cheese, garlic powder, salt and pepper, paprika and Italian seasoning until combined.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Dip zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, then dip and roll in Panko mixture to coat all sides. Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time.  When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy them… we sure did!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked until crispy, Parmesan Zucchini Fries will be a big hit with family and friends, especially when served with a creamy seasoned dipping sauce.
Category: Side Dish / Appetizer
Servings: 32 fries
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Southwest Quinoa Salad

Happy New Year!  If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you, featuring a combination of quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!Southwest Quinoa Salad / The Grateful Girl Cooks! You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!
This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen.  I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months), and have begun the year determined to make wiser choices.  Enter this quinoa salad… this flavor-filled healthy “meatless” dish is perfect as a light side dish… or a quick lunch! Here’s how to make it.

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the  quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Southwest Quinoa Salad / The Grateful Girl Cooks!

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I garnished the salad with a sprig of fresh cilantro, and served it as a side dish, but the salad is filling (even without meat), and would be a perfect quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Here’s a close up of some Southwest Quinoa Salad goodness… yum!  I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I served the salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen (after 2 months of not being able to cook in there)! Yay for our new, updated kitchen, appliances and counter tops! We still  have some work to do, but I’ve already begun cooking in my kitchen once again. CAN YOU SEE ME SMILING?

Southwest Quinoa Salad / The Grateful Girl Cooks!

I want to wish you again a Happy New Year from our home to yours!  The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others, grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

Southwest Quinoa Salad
Prep Time
25 mins
Total Time
25 mins
 
Category: Salad
Cuisine: Southwest
Servings: 8 side servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For Salad:
  • cups uncooked quinoa
  • cups water
  • 1/2 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 can corn , drained (standard sized can)
  • 1 can black beans , drained and rinsed
  • 1 orange bell pepper , chopped (I used a combination of red, orange and green)
  • 1 avocado , peeled and cubed
For Cilantro Lime Dressing:
  • 1/4 cup olive oil
  • 1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
  • Zest and juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped cilantro
Instructions
  1. Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
  2. Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
  3. To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).

Here’s one more to pin on your Pinterest boards!Southwest Quinoa Salad / The Grateful Girl Cooks! You'll love this healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers and avocado, topped with a flavorful cilantro lime dressing!

Whole Berry Cranberry Orange Sauce

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and is incredibly easy to make with only a few ingredients!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out at Thanksgiving.  I, of course, (being the dutiful daughter that I am), followed her example for many years in my own home. Funny thing… I never really liked it, and the gelatinous texture made me cringe.

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness and have that fantastic recipe here on the blog, too.  Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor).  I tend to make that version often during the holidays; it’s so good I can eat it right out of the bowl with a spoon, and is very similar to the kind sold at Trader Joes!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version.  This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING!

 

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

The recipe is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked, stirring frequently until most of the cranberries have “popped”, which usually takes between 8-10 minutes.

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally.  Who knew a sauce using these two main ingredients could be so delicious?

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Anyways… I hope you will consider making your very own fresh cranberry orange sauce this Thanksgiving.  I think you will be amazed at how great it tastes!  The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes! I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Southern Cornbread Dressing.  YUM!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers, we are mindful of the many blessings, large and small, that God has poured into our lives, and we acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season!

Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks!

Adapted from my recipe for Homemade Cranberry-Orange Sauce

Whole Berry Cranberry Orange Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
It's easy to make a phenomenal tasting whole berry cranberry orange sauce from scratch with only a few ingredients!
Category: Sauce
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 bag fresh cranberries (12-16 ounces)
  • Zest from 1 large orange (reserve just a bit for garnish)
  • 1/2 cup fresh squeezed orange juice
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • Extra orange zest for garnish
Instructions
  1. In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
  2. Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Here’s one more to pin on your Pinterest boards!Whole Berry Cranberry Orange Sauce / The Grateful Girl Cooks! This sauce is so good, and is incredibly easy to make with a few ingredients!

 

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Toasted Orzo with Lemon and Chives

Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!
I recently bought a couple of new cookbooks with some birthday gift cards I received this summer.  I carefully read through the entire cookbook, earmarking many recipes that caught my attention.  This recipe for TOASTED orzo was the very first recipe I made from the cookbook.  It did NOT disappoint! Seriously… it’s GOOD!

I have used orzo in other recipes before, such as Orzo with Parmesan, One Pan Greek Chicken and Orzo, Italian Orzo and Spinach Soup, and Spinach and Orzo Salad, and have come to love this little tiny pasta!  This recipe caught my eye because the orzo is TOASTED before cooking it.

The prep for this side dish is very simple.  It all begins with toasting the orzo.  Place the orzo in a 10 inch “dry” skillet. Turn the heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This will take about 5-7 minutes. Really keep an eye on the orzo, especially toward the end of the cooking time, because it can go from really light brown to burnt very quickly.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Once the orzo has been toasted, remove it from skillet and place in a bowl to cool.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Melt butter in the skillet using medium-high heat. Add the chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably.  Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the toasted orzo back into the skillet, along with the chicken broth, wine, and water.  Bring this mixture to a low simmer, then turn the heat down to medium-low heat. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes.  When done, the liquid should have been absorbed, and the orzo should be nice and tender.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Add the lemon zest, lemon juice, and chopped chives. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

One you have seasoned with salt and pepper, to taste, the orzo is ready to serve!  Place in medium sized serving dish, or serve right out of skillet onto individual plates! If desired, you can garnish dish with additional chopped chives, and thin strips of lemon peel, but it is not necessary.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

That’s it!  See how easy it was to make this delicious side dish!!!  I served the orzo with a simple mixed green salad and Honey Garlic Pork Chops.  My husband and I loved it, and the leftovers were just as good the next day.  All we had to do was fluff the orzo a bit, microwave it, and we had a great accompaniment to another meal!

Sure do hope you will try this delicious side dish.  Have a fantastic day, friends.

Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks!

Recipe Source: “America’s Test Kitchen-The Complete Cooking For Two Cookbook”, copyright 2014 by the Editors of America’s Test Kitchen, page 320

Toasted Orzo with Lemon and Chives
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 
Category: Side Dish
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2/3 cup orzo (dry)
  • 1 Tablespoon butter
  • 1 brown onion (small), finely chopped
  • 1 garlic clove , minced
  • 2 cups chicken broth
  • 1/2 cup water
  • 2 Tablespoons dry white wine
  • Tablespoons minced fresh chives
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh squeezed lemon juice
  • Salt and Black pepper , to taste
Instructions
  1. Place orzo in a 10 inch "dry" skillet. Turn heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This takes about 5-7 minutes. Keep an eye on the orzo, especially near end of the cooking time, because it can go from really light brown to burnt very quickly. Once orzo has been toasted, remove it from skillet; place in a bowl and set aside.
  2. Melt butter in skillet using medium-high heat. Add chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.
  3. Pour the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmering boil, then turn heat down to medium-low. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.
  4. Add lemon zest, lemon juice, and chopped chives to orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.
  5. Garnish with additional chopped chives and thin lemon peel slices, if desired. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Toasted Orzo with Lemon and Chives / The Grateful Girl Cooks! Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is a simple to prepare and absolutely delicious accompaniment for chicken, pork, seafood or beef!

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Piña Colada Fluff Salad

I recently made a Piña Colada Fluff Salad… and my husband and I can’t stay out of it,  grabbing a spoonful here, and a spoonful there…because it is sooo incredibly good!Piña Colada Fluff Salad / The Grateful Girl Cooks! This sweet, delicious tropical tasting salad only takes 5 minutes to prepare and serves 8!
When I first showed it to my husband, he didn’t seem too thrilled since he’s not much of a pineapple and coconut kind of guy.   But… and that’s a BIG but… after he took a taste of it, he took another bite, said it was “refreshing”, then took another bite and then another!  You get the picture!  He ended up absolutely LOVING this sweet taste of the tropics “dessert” salad, that is made in about 5 minutes! Can you believe it? Yep. Only takes 5 minutes to make this delicious dish! How’s THAT for a real timesaver!?

I can’t vouch for it’s “healthiness”, but I can absolutely vouch for it’s “amazingness!  Delicious! Here’s the cast of characters: crushed pineapple, miniature marshmallows, shredded coconut, whipped topping, rum extract, chopped nuts, and vanilla pudding mix. Yep.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Trust me, this salad is fantastic!  And it’s SO EASY to make in about 5 minutes. Here’s what you do…

Place the pudding mix and an entire can (juice included) of crushed pineapple into a large serving bowl.  Stir ingredients until they are completely mixed together.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Add the marshmallows, shredded coconut, chopped nuts, and rum extract to mixture. Top it off with the whipped topping.  Gently fold all the ingredients together until completely combined.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Once thoroughly combined, cover the bowl and refrigerate until ready to serve (I recommend refrigerating it for a couple hours, at least!).

Piña Colada Fluff Salad / The Grateful Girl Cooks!

That’s it!  See how easy that was?  When ready to serve you should notice that the salad has thickened up a little bit. Scoop it up, serve, and enjoy the taste of the tropics with this simple sweet salad.

Piña Colada Fluff Salad / The Grateful Girl Cooks!

I really hope you enjoy this salad.  We truly did (and are still enjoying the leftovers, I might add!).  We had this with our dinner, but you could also serve this as dessert, if you wanted to.  This easy recipe is definitely going into my KEEP pile of recipes!  Enjoy!

Piña Colada Fluff Salad / The Grateful Girl Cooks!

Recipe Source:  http://www.momontimeout.com/2015/02/pina-colada-fluff/

Piña Colada Fluff Salad
Prep Time
5 mins
Total Time
5 mins
 
Enjoy a taste of the tropics with this simple and delicious sweet salad!
Category: Salad/Side Dish
Servings: 8 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 box vanilla instant pudding mix (3.4 ounces)
  • 1 can (20 ounces) crushed pineapple (do NOT drain!)
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon rum extract
  • 2 cups miniature marshmallows
  • 1 cup shredded sweetened coconut
  • 1 tub Cool Whip (8 ounces), thawed
Instructions
  1. Place the entire can of crushed pineapple (undrained) and the pudding mix into a large serving bowl. Stir ingredients until they are fully mixed together.
  2. Add chopped nuts, rum extract, marshmallows and coconut to bowl. Top with entire tub of Cool Whip, and fold the ingredients in together until fully combined.
  3. Cover bowl with plastic wrap; refrigerate salad until completely chilled (recommend a couple hours) and you're ready to serve.

Here’s one more to pin on your Pinterest boards!Piña Colada Fluff Salad / The Grateful Girl Cooks! This sweet, delicious tropical tasting salad only takes 5 minutes to prepare and serves 8!

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Easy Cheesy Garlic Crescent Rolls

What’s NOT to love about Easy Cheesy Garlic Crescent Rolls?  They are super easy to prepare, can be on the table in about 20 minutes, and they taste fantastic served on the side with meats, soups and salads!Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!
Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.

Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.  Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later).

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end).

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.  Brush the tops of the dough with the remaining butter/seasoning mixture. (I even sprinkled just a bit more mozzarella cheese on top)!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Serve rolls while they are warm… and enjoy!  They taste wonderful (and I bet you can’t stay out of them)!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

We really enjoyed these scrumptious rolls, and I LOVED how EASY they were to make!  The original recipe from Amanda at The Chunky Chef, was double this amount (16 rolls).  I cut the recipe in half (which is the way I wrote the recipe below), since we only needed 8 for our small family.

Sure hope you will give them a try.  They really are quite delicious!  Have a fantastic day, friends. God bless you!

Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

Recipe Source:  https://www.thechunkychef.com/cheesy-garlic-crescent-rolls/

Easy Cheesy Garlic Crescent Rolls
Prep Time
6 mins
Cook Time
11 mins
Total Time
17 mins
 
These easy to prepare cheese-stuffed and Italian-seasoned crescent rolls will be a wonderful addition to any meal!
Category: Side Dish
Servings: 8 rolls
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 (8 ounce) can refrigerated crescent rolls
  • 1 cup freshly grated mozzarella cheese OR 4 pieces string cheese (cut in half to make 2 short pieces)
  • 3 Tablespoons butter , melted
  • 3 cloves garlic , minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
Instructions
  1. Before beginning, be sure to preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, then set aside.
  2. Mix the melted butter, Italian seasoning, garlic, dried parsley and dried basil together, in a small bowl.
  3. Unwrap the crescent rolls. Separate dough into triangles. Using a pastry brush, brush the dough with the butter and seasoning mixture (but reserve a bit of the mixture to use later). Place some of the grated mozzarella at the wide end of the dough (or place the string cheese half at the wide end). Carefully roll up the dough, and try to tuck the edges of dough in, to seal. Place dough onto parchment paper, with about 2 inches in between each one.
  4. Brush the tops of the dough with the remaining butter/seasoning mixture. Bake rolls at 375 degrees for 10-12 minutes, until rolls are golden brown. Remove from oven. If any cheese has leaked out, simply push it back onto roll with a spatula while cheese is still warm! Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Easy Cheesy Garlic Crescent Rolls / The Grateful Girl Cooks!

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Potato Hash with Rosemary

If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary?Potato Hash with Rosemary / The Grateful Girl Cooks!
I found the recipe for this side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer. The recipe couldn’t be simpler… baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender… then served. The potato hash was a wonderful side dish for a chicken dinner I fixed recently, so I wanted to share this easy recipe with YOU, in the hope that you will want to try it, too!

Here’s how to make it:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Potato Hash with Rosemary / The Grateful Girl Cooks!

Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.  Cover skillet and cook (on medium-low) for 20-25 minutes, stirring and turning occasionally, until potatoes are tender.

Potato Hash with Rosemary / The Grateful Girl Cooks!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple veggie side dish!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I think it looks pretty good… and guess what? It TASTES good, also! Win-Win!

Potato Hash with Rosemary / The Grateful Girl Cooks!

I enjoy finding and trying new recipes for side dishes, and glad I found this one. Hope you have the opportunity to try making these, as well, and trust you enjoy them. Hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Potato Hash with Rosemary / The Grateful Girl Cooks!Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

Potato Hash with Rosemary
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
This easy to prepare potato hash, lightly seasoned with salt, pepper, onion, and fresh rosemary is a simple side for most beef, pork and poultry dishes.
Category: Side Dish
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 large baking potato , peeled and cubed
  • 1 large sweet potato , peeled and cubed
  • 1/4 cup chopped onion
  • 2 garlic cloves , minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • **Garnish (optional): fresh sprigs of rosemary
Instructions
  1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
  2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
  4. Serve hot, and enjoy this simple side dish!

Here’s one more to pin to your Pinterest boards!Potato Hash with Rosemary / The Grateful Girl Cooks!

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P.F. Chang’s Spicy Green Beans (copycat)

Looking for a tasty new way to serve those yummy summer green beans you get from the grocery store, Farmer’s Market or your own garden?  How about this delicious, quick and easy recipe for P.F. Chang’s Spicy Green Beans (copycat)?P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
I’ve grown my own green beans for years now, so I’m always on the lookout for new ways to cook and serve them.  I found this recipe on Pinterest and decided to give it a try.  I think you will be surprised how GOOD these green beans are… the addition of an Asian pan sauce makes them “practically perfect in every way” (to coin a phrase from Mary Poppins).  All in all the beans take only 5-6 minutes to cook… really!  The “hardest” thing you will have to do is snip the ends off the beans… ha ha!  Here’s how to make this delicious (restaurant copycat) side dish, from the comfort of your own home:

First make the Asian sauce by mixing ingredients in a small bowl. See how EASY that was? Now set the bowl aside until ready to use.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Put sesame oil into a large skillet or wok (you can buy sesame oil in the Asian food section of most supermarkets). Turn heat to medium high heat for 30 seconds.  To the hot oil add the chopped green onions, minced garlic, and the red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!
Stir the sauce into the green beans to coat.  Cook beans and sauce for another 30 seconds, then remove skillet from heat.

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot… and ENJOY!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

We enjoyed trying this recipe for fresh green beans. They are NOT too spicy at all, and have fantastic flavor!  I used only 1 pound of green beans, so if you are using 2 pounds of beans the quantity will be much larger than shown in my photos!  Hope you will consider trying this recipe… and I trust you will find it just as delicious as we did! Have a great day!

P.F. Chang's Spicy Green Beans (copycat) / The Grateful Girl Cooks!

Recipe Source: http://domesticsuperhero.com/copycat-pf-changs-spicy-green-beans/

P.F. Chang's Spicy Green Beans
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Fresh green beans are cooked in a flavor-filled Asian sauce in this delicious P.F. Chang's copycat recipe!
Category: Side Dish
Servings: 4 -6 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
For Beans:
  • 1-2 pounds fresh green beans , ends trimmed and beans cut into 2 inch pieces
  • 2 green onions , chopped thin
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves , minced
  • 2 Tablespoons sesame oil
For Asian Sauce:
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white granulated sugar
  • 1/4 cup water
  • Sesame Seeds , for garnish (optional)
Instructions
  1. Make the Asian sauce by mixing ingredients in a small bowl. Set the bowl aside until ready to use.
  2. Put sesame oil into a large skillet or wok. Turn heat to medium high for 30 seconds. To the hot oil add chopped green onions, minced garlic, and red pepper flakes. Stir well and cook for 30 seconds, stirring constantly and being careful NOT to burn the garlic.
  3. Add the green beans to the skillet. Stir constantly and cook for 3-4 minutes, until they are just about fully cooked. The beans will turn a deeper green color as they cook. When beans are done, move them over to one side of the skillet. Give the Asian sauce a good stir and add it to the skillet. Stir well, and cook the sauce for 30 seconds (still on medium-high heat); let the sauce come to a boil, then turn the heat to LOW. The sauce will thicken slightly. Stir the sauce into the green beans to coat. Cook beans and sauce for another 30 seconds, then remove skillet from heat.
  4. Place the hot green beans and sauce onto serving plate or in a bowl, and garnish with sesame seeds (if using). Serve the green beans while hot... and ENJOY!

Here’s one more to pin to your Pinterest boards!P. F. Chang's Spicy Green Beans / The Grateful Girl Cooks!

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