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Eat Fresh

13 May

Fresh Picked

Advertising executives may want you to believe that eating fresh means patronizing a certain fast food chain.  To me, it’s something entirely different.  My definition of eating fresh is cutting down, as much as possible, the  journey fruits and vegetables take from the grower to my plate.  Since I’ve come to peace with the fact that I will never be the house in the neighborhood that has a killer vegetable garden, I am eager to find an alternative.  See those beautiful spears of asparagus?  That was my first attempt. Continue reading

Notes on a Recipe – Bon Appetit Shrimp and Garlicky Beans with Feta

20 Apr

BA Shrimp

Every dog may have its day, but there’s no telling how long that day may be in coming.  If that dog happens to be named Bon Appetit’s Garlicky Beans with Feta and Mint, it is my sincere hope that I never see that day in my lifetime.  Since going all South Beach in the kitchen, I have tried to overcome my dislike of garbanzo beans.  There’s something about their texture that just does not work for me.  They’re not gritty on the tongue but they’re not smooth either.  Maybe because they are unlike any other food I enjoy eating, I can’t get past my consistency prejudice. And calling them chickpeas isn’t fooling me. Continue reading

Crush

11 Feb

tb10a

Who was the first person you had a crush on?  It’s ok, I won’t tell anyone.  Me?  My first crush was probably Shawn Cassidy.  Yes, I grew up surrounded by Tiger Beat and Teen Beat magazine hotties.  Oddly enough, I was not allowed to buy those magazines. In hindsight, I think that may have shielded me from some less worthy crushes like Scott Baio, Kirk Cameron, and Duran Duran. Continue reading

+2

13 Oct

Despite my recent foray into decluttering my recipe files at home, I can’t help myself when it comes to printing new recipes to try.  Until someone comes up with a rehab program for this affliction, I’m just going to have to do my best to stay on top of it.  This may be easier said than done but I’m going to give it a shot.  And I’m going to start by trying these two new recipes that I stumbled across online. Continue reading

Oven Hot

24 Sep

Hitting the Oven

This recipe is coming to you courtesy of last week’s Food Chat over at the Washington Post. The timing was perfect since I’m trying to find new and interesting ways to work those SB Friendly veggies into our meals. SFC has already established that he’s a fan of the sweet potato. But I didn’t know how he’d feel about squash.

Continue reading

Over My Head

15 Sep

Peach Salsa

Do you ever start something thinking you know EXACTLY how it’s going to turn out only to have those ideas shot to hell?  Yeah, me too.  Sometimes it involves a DIY project, like that time I thought it would be a great idea to update my grandmother’s bathroom.  Somewhere around the step of me trying to strip 50 years worth of paint off the door, I knew I was in over my head. Continue reading

Thoughts On A Recipe

10 Sep

Don’t you just hate it when you’re making a recipe that you’ve found somewhere, in a book or online, but you don’t know what it’s supposed to look like?  I do.  And despite my own hatred of it, I find too often that I do it here.

There’s nothing worse that being excited to try something new only to get into it and figure out that you have no idea what the end result is supposed to be.  Oh sure, you might have a vague idea but don’t those pretty pictures give you clarity?  Now I’m not saying that when I make one of these dishes that mine looks exactly like what some food stylist toiled over four hours.  But at least I know if I’m heading in the right direction.

I could make a million excuses about why some of my recipes don’t have photos.  But I won’t.  Instead, I’ll show you a pretty picture of what Alt Risotto looks like when I make it.

Risotto Before & After

Now that I’ve made this dish a second time, I have a new thought about it.  Barley is still a fine substitute for traditional arborrio rice.  But barley risotto has a stronger, earthier flavor.  At first I thought it was the fancy, schmancy cheese I had used.  So this time, I used an ordinary grated parmesan.  And while the cheese WAS part of the solution, that earthy flavor was still there.  So either this is really what barley tastes like or my chicken broth was to blame.  Next time, I’ll be using my Swanson instead of Trader Joe’s.