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somethin’ on the side

quinoa salad

March 22, 2012
somethin' on the side, sweet thang, the underwear diet
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I love when my kitchen sings to me. Sometimes it’s a tender falsetto, other times it’s methodical rapping to a hot beat. Whatever the harmony, when ingredients come out from the shadows of my cabinets and refrigerator to reveal themselves, the song is so sweet.

This time I cooked up some quinoa with vegetable stock, according to the package’s directions (and no matter what that package says, add a bit of butter while its cooking). Meanwhile, I sauteed greens in olive oil (you can use whatever you have on hand; I had arugula leftover from a pesto recipe, and a bunch of fresh spinach that was on its way out). Soaked golden raisins (I hate the regular kind) in hot water until plump and tender, then drained. Combined all of the above, along with a healthy amount of pine nuts. Seasoned with S & P and I was good to go.

Not sure if my S.S. was expecting this for breakfast, but that’s what he got. And he wasn’t sad about it.

This would make for a lovely side dish, but has enough going on to shine as a main entree. Plus, quinoa is a complete protein, providing all the itty bitty amino acids our bodies need to, you know, do its thing. And that’s something to celebrate. In your underwear, of course.

and what to do with the leftovers

March 21, 2012
somethin' on the side, the underwear diet
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Now that you have all that leftover pesto, try blending it in the food processor with a can of rinsed white beans. Use it as a dip for crusty bread, crackers, or fresh veggies. Or, of course, you could serve it over pasta, sneaking in loads of extra vitamins, minerals, and fiber.

Now that’s a reason to strut around in your underwear. And, let’s face it–after hibernating during that lame excuse for a winter that we just had, you probably wanna get that rear back in shape. This will help.

arugula <3 endive

March 12, 2012
somethin' on the side, the underwear diet
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When I want salad but am in no mood to chop CHOP chop CHOP chop a thousand different vegetables, I choose a simple combination of arugula and endive. The two lettuces alone provide flavor, color, and texture contrasts–the three things a salad yearns for.

Halve the endive lengthwise and then slice into little half moons. Toss with arugula and a simple dressing of lemon juice, extra-virgin olive oil, mustard, and S & P.

That’s it. Stop reading.

a most cheesy dinner: part two

March 10, 2012
somethin' on the side, the main event
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Luckily my cheesy dinner doesn’t stop at broccoli cheddar soup. A twice baked, loaded potato compliments the soup and rounds out the meal.

Roast the potatoes whole in a 375-degree oven until tender, or easily pierced with a sharp knife, which will seem like an eternity. Once cool enough to handle, scoop put the flesh and mash with cheddar cheese, sour cream, chopped chives and crumbled cooked bacon. Season with S & P.

Next, fill the potato skins with the mashed potatoes, top with a bit more cheese and bake just until warmed through and the cheese on top melts.

a most cheesy dinner: part one

March 9, 2012
somethin' on the side, the main event, the underwear diet
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There are few foods that do it for me the way cheese does. It can be dolled up or dressed down, incorporated into all meals–including dessert–and served hot or cold.

This meal is dedicated to you, cheddar cheese. I love you.

In a pot, sautee diced onions in oil over medium heat until translucent, adding minced garlic during the last minute of cooking. Pour in beer of your choice and allow it to reduce by 3/4. Add broccoli florets and stems, roughly chopped, and cover with chicken stock. Simmer until the broccoli is tender. Purée in a blender or with an immersion blender until smooth. Stir in grated extra-sharp cheddar cheese a little at a time so that the soup retains a silky, slightly thick consistency.