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loaded {summer vegetable} fried rice.

August 16, 2012 — 5 Comments

I made fried rice once before, and I was very “ehhh” about it.

Loaded {Summer Vegetable} Fried Rice

Now, fried rice is not something to be indifferent about.

No! Fried rice is something to crave. On a bad day, a good day … most definitely a hungover day.

Seriously. This fried rice does it for me. Why? Well, let’s start with the fact that we’re really eating a big bowl of vegetables. I have nothing against eating such things, but other people might – so I know this is a big deal. And as much as I enjoy vegetables, sometimes I’m not exactly satisfied after eating them on their lonesome.

This is a big bowl of vegetables that I’m happy to eat with a hangover. Tell me you’ve got veggies with that going on! No, really – tell me. One can never have too many healthy hangover cures.

In Healthy Eats, Main Dishes, On the Side asian recipes, brown rice, mushrooms, summer recipes, summer squash, zucchini

zucchini-white bean {bacon} fritters.

June 11, 2012 — 13 Comments

Fritters … what exactly are they?

Zucchini-White Bean {Bacon} Fritters

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

In Food Matters Project, On the Side, Starters aioli, bacon, basil, chives, fritters, pan-fried, white beans, zucchini

arugula + avocado salad with basil vinaigrette.

June 6, 2012 — 4 Comments

Any decent dinner party menu involves a big green salad. It’s just a fact of life.

Arugula + Avocado Salad with Basil Vinaigrette

A big green salad makes you feel better about indulging in, er, indulgent things. Things like fried chicken and blue cheese grits.

It’s just … a fact.

I hope that you do enjoy a big green salad, because if you do, you won’t try to argue with me here. There are people who do enjoy this sort of thing, you know. As a matter of fact, one of my dinner party guests told me he wanted more of this salad instead of dessert. Well, not entirely true – he still wanted dessert, but he said that this salad was so good that he just wanted to keep eating more of it. And this was after dessert was long gone.

If, on the other hand, you don’t enjoy a big green salad, allow me to let you in on a little secret. And it’s not, “adding bacon, because bacon makes everything better.” That’s also a fact, but it’s a fact everyone knows.

Can I get away with telling you avocado makes everything better? Maybe. You likely already know it, fine – but I think we can let that one slide moreso than the bacon statement.

How about this … how about we talk about the magic that happens when basil vinaigrette is poured, generously, over a vat of arugula? Now, this … this might be news to you.

In On the Side, Salad Bar arugula, avocado, bacon, basil, basil vinaigrette, first-course salads

herbed quinoa with bacon + nuts.

January 20, 2012 — 6 Comments

I don’t believe in New Year’s resolutions – but on that note, how about a life resolution?

I resolve to share with you more of the things that I eat, like, all the time. Delicious things. Healthy things. Things you should eat.

Things like quinoa.

Have we not discussed quinoa? I don’t believe we have. Let’s see, where do I begin? For those of you who are quinoa-virgins, quinoa is a grain that contains protein. Not only does it contain protein, it’s actually a complete protein, meaning it includes all nine essential amino acids. Most importantly, it’s super-easy to cook, and super-tasty. It’s a great alternative to whole-wheat pasta for fast weeknight meals, because it’s got the protein already included. And did I mention it tastes good? It has a nutty flavor and a unique, almost crunchy texture.

In Healthy Eats, On the Side almonds, bacon, fresh herbs, healthy grains, ingredients from your pantry, quinoa

{baked} truffle fries.

January 12, 2012 — 8 Comments

1 gi-normous Idaho potato = $1. Truffle-infused olive oil = $17. Truffle salt = $15.

Truffle fries you can feel good about eating? Priceless.

Seriously – who doesn’t D.I.E. for truffle fries? Give me the name of one person. I guarantee it’s only because they’ve never had them. Truffles and potatoes were made for each other – heck, truffles plus {fill-in-the-blank-here} were made for each other, when I think about it…eggs, mac and cheese, garlic bread…

In Fabulously Simple, On the Side fries, potatoes, truffle oil, truffle salt

mexican {mixed vegetable} salad.

November 7, 2011 — 2 Comments

Remember the other day when I told you that I figured out the secret to making oneself feel good about eating all of our favorite Latin-American dishes?

Well, I found another one – this one dedicated especially to Mexican food. Because something heavy, rich, or cheesy just begs for a cleaner, crisper, and healthier friend to hang out with. That, or this makes us feel better about eating it. Either way.

{I like eating Mexican food – particularly those heavy, rich, and cheesy types – so I’m not about to complain when I find multiple healthy pairings to go along with it}

In On the Side, Salad Bar eat your veggies!, mexican recipes, rick bayless

romaine + avocado salad with red onion.

October 12, 2011 — 1 Comment

Oh… It’s a salad.

Yeah… I know what you’re thinking. Romaine, avocado, and red onion? Is that all?

B-O-R-I-N-G.

This salad isn’t rocket science – it’s true. But we all know what I’m about to say, don’t we? Here, now it’s your turn to be a know-it-all… That’s right: Simplicity isn’t a bad thing. Simplicity is good.

In On the Side, Salad Bar avocado, cuban recipes, mexican recipes, side salads

black beans + rice, cuban-style.

October 5, 2011 — 4 Comments

If it ain’t served with black beans and rice, it ain’t Cuban.

I’ll admit that I’ve never been a huge fan of rice. I do love brown rice, but white rice doesn’t usually do it for me. This recipe, however, changed my mind.

It’s perfectly seasoned, and so full of flavor. I think one of the reasons I’m not typically into rice is that it tends to be bland and boring, and that’s definitely not the case here. This dish gets some TLC, for sure, and yes – dried beans take more time, but they also add more flavor, and it’s totally worth the time it takes to get you there in the end.

In On the Side black beans, cuban recipes, miami-inspired, white rice

tostones: twice-fried {green} plantains.

October 3, 2011 — Leave a comment

Now that we have our Anytime Mojitos in check, how about whipping up a little Cuban feast?

Tostones, black beans and rice, and Cuban sandwiches. Let’s even throw in a simple romaine salad with avocado and red onion. I promise… It’ll be super-easy.

After living in Miami for 5 years, you can’t help but develop a taste for Cuban food. First, there’s the coffee. Oh, how I miss Cuban coffee. There’s just nothing like it… For those who are unfamiliar, it’s really a super-strong, super-sweet espresso. Called a “colada,” it’s served it in a small styrofoam cup with a stack of little shot cups (they look like those disposable half-n-half containers). It’s meant to be shared, so it’s kind of like a Cuban tradition. This stuff will wake you up when all else fails. Trust me when I say, everyone in Miami is familiar with this.

There’s a lot more about Cuban food I love (hello, empanadas!) but because I could go on about this all day, I’ll move on.

I’m okay with moving on because I’m talking about tostones now, which are probably my all-time favorite Cuban food. If you’ve had plantains, chances are you’ve had the sweet, brown, and gloppy version typically served as a side dish. When these are nice and firm, I like them, but they often get soggy – so in that case, I’m not a fan. Green plantains are the same fruit, just not ripened yet, and that’s what tostones are made from. Green plantains that are fried…and fried again…then coated in salt. Could this be bad? I think not.

In On the Side, Starters cuban, fried, miami, plantains, salty

tomato + watermelon salad.

September 23, 2011 — Leave a comment

Have you ever eaten something that’s made you moan?

Seriously. I bet you have. And I bet it was something sinful – maybe a super-rich dessert, or a perfectly marbled rib-eye that just melted in your mouth.

I bet it wasn’t a salad.

That’s right – this salad made me moan. From my first bite, all the way until I ate the leftovers at work days later. I can’t even remember the last time I ate leftover salad and even remotely enjoyed. And this one… I just didn’t want it to end.

In On the Side, Salad Bar alex guarschanelli, balsalmic vinegar, summer recipes, tarragon, tomatoes, watermelon