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somethin’ on the side

carrot-garlic salad

March 5, 2012
somethin' on the side, the underwear diet
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I can’t get enough of this salad. My friend and classmate, Sonia, introduced me to this ridiculously simple side dish that takes no more than 10 minutes to throw together.

Shred carrots (I used my trusty food processor and it took, oh, about 5 seconds) and combine with just enough mayonnaise to coat the carrots. Add grated garlic (lots. I mean it. Like, one decent size clove per carrot), S & P and eat. It gets even better as it sits, so make a ton and enjoy leftovers throughout the week.

I am completely obsessed. I can’t get enough. And though it has mayo, it’s not enough to make it a heavy, gluttonous ordeal, making it easier for me to do more than just eat in my underwear.

baked eggs

March 1, 2012
somethin' on the side, the main event
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I’ve recently been reunited with my ramekins and I thought the best way to celebrate was with baked eggs. I’ve been eyeing a recipe in my Four Ingredient Cookbook for a while now, and the time is right.

Sautee thinly sliced leeks in butter and oil until soft. Season with S & P and distribute evenly among ramekins.

Crack one egg into each ramekin carefully–don’t you break that yolk! Sprinkle the tops with a bit more S & P and pour a touch of heavy cream on top of the eggs. (Seriously, just a touch. Don’t overdo it like I did.)

Bake in a hot water bath in a 375 degree oven till the whites are set and the yolks remain runny, about 10 minutes.

 

curried cauliflower

February 16, 2012
somethin' on the side, the underwear diet
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I’m sure there are plenty of fancy techniques to enhance this dish, but for me, the slop-together approach does wonders to elevate this alabaster veggie into a colorful side full of flavor.

Toss cauliflower florets with a generous amount of curry power, S & P and a bit of canola oil. Roast in a 400-degree oven until tender, about 35 minutes. Sprinkle with fresh torn cilantro and eat. Now.

beet and orange salad

January 30, 2012
somethin' on the side, the underwear diet
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I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.

Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.

Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.

And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.

it’s better than you think

January 11, 2012
somethin' on the side, the main event, the underwear diet
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Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.

Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.

Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.

If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.